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.