#1 ZOMFG. Simples is Good. Rosemary Cream Sauce.10-09-2010, 04:42 PM
Every now and then, this happens. I find something really easy to cook that I should have figured out long ago how to do.
Rosemary Cream Sauce
• 1 tablespoon chopped fresh rosemary leaves
• 2 tablespoons butter
• 2 cups heavy cream
• 1/2 cup seasoned stock
Method for sauce:
Chop the rosemary leaves very thoroughly
In a small saucepan, sauté them briskly in the butter, to the point where they emit a pleasing odour.
Put stock and cream in, turn the heat down and let it run.
Cook your other stuff to taste and time whatever you choose to finish with the sauce.
How simple can this be?
Served tonight with some very nice organically raised lamb chops (baaa), lumache, broccoli and cauliflower. I dumped the pasta into the sauce and let it cook in a bit before serving.
We had a very nice American Cab Sauv with this, a Gallo 2009, I think it was. It went very well, indeed.20010911
nie vergessen, nie verzeihen.
10-09-2010, 06:19 PM
That sounds great, Hamp. Rosemary is probably my favorite seasoning. I must try this."Our president delivered his State of the Union message to Congress. That is one of the things his contract calls for -- to tell congress the condition of the country. This message, as I say, is to Congress. The rest of the people know the condition of the country, for they live in it, but Congress has no idea what is going on in America, so the president has to tell 'em." ~ Will Rogers
10-11-2010, 11:57 AM
Interesting - I grow Rosemary so I can easily try this. You're reducing this quite a bit, I'd guess.
10-11-2010, 01:27 PM
- Join Date
- Jan 2010
I made rosemary pesto this year. My sister brought me a huge beautiful branch of rosemary and I couldn't think of what to do with it before it went. (it had broken off a huge plant she has). So I throw it in the food processor with olive oil and salt a bit of chopped garlic too. Then I put it in little one ounce mason jars and froze it.
I think we are going to have some tomorrow night. Funny I just took my first jar out to defrost today and saw this lovely recipe.
I'll post how it turned out, because I have never tried pesto'izing it before.
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