<?xml version="1.0" encoding="UTF-8"?><rss version="2.0" xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:wfw="http://wellformedweb.org/CommentAPI/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:atom="http://www.w3.org/2005/Atom" xmlns:sy="http://purl.org/rss/1.0/modules/syndication/" xmlns:slash="http://purl.org/rss/1.0/modules/slash/" > <channel> <title>rosemary – Fran's Favs</title> <atom:link href="https://www.fransfavs.com/tag/rosemary/feed/" rel="self" type="application/rss+xml" /> <link>https://www.fransfavs.com</link> <description>food... fun... frantastic recipes!</description> <lastBuildDate>Sat, 12 Oct 2024 15:32:35 +0000</lastBuildDate> <language>en-US</language> <sy:updatePeriod> hourly </sy:updatePeriod> <sy:updateFrequency> 1 </sy:updateFrequency> <generator>https://wordpress.org/?v=6.4.5</generator> <item> <title>Crusty Artisan Bread with Rosemary & Sea Salt</title> <link>https://www.fransfavs.com/2024/10/crusty-artisan-bread-with-rosemary-sea-salt/</link> <comments>https://www.fransfavs.com/2024/10/crusty-artisan-bread-with-rosemary-sea-salt/#respond</comments> <dc:creator><![CDATA[fransfavscom]]></dc:creator> <pubDate>Sat, 12 Oct 2024 10:00:33 +0000</pubDate> <category><![CDATA[Bread]]></category> <category><![CDATA[artisan bread]]></category> <category><![CDATA[King Arthur flour]]></category> <category><![CDATA[rosemary]]></category> <category><![CDATA[sea salt]]></category> <guid isPermaLink="false">https://www.fransfavs.com/?p=10633</guid> <description><![CDATA[A local restaurant serves the most wonderful rosemary bread in their complementary bread basket. They give you a large slice and charge $1.50 for extra slices. I always want another slice but somehow manage to abstain. After the last trip to the restaurant, I decided it was high time to …]]></description> <content:encoded><![CDATA[<p><a href="https://www.fransfavs.com/wp-content/uploads/2024/10/IMG_8335.jpg"><img fetchpriority="high" decoding="async" class="alignnone wp-image-10637" src="https://www.fransfavs.com/wp-content/uploads/2024/10/IMG_8335.jpg" alt="" width="631" height="705" srcset="https://www.fransfavs.com/wp-content/uploads/2024/10/IMG_8335.jpg 572w, https://www.fransfavs.com/wp-content/uploads/2024/10/IMG_8335-268x300.jpg 268w, https://www.fransfavs.com/wp-content/uploads/2024/10/IMG_8335-332x371.jpg 332w" sizes="(max-width: 631px) 100vw, 631px" /></a></p> <p>A local restaurant serves the most wonderful rosemary bread in their complementary bread basket. They give you a large slice and charge $1.50 for extra slices. I always want another slice but somehow manage to abstain.</p> <p><span id="more-10633"></span>After the last trip to the restaurant, I decided it was high time to try to duplicate their rosemary bread. I researched several recipes and settled on this one. It’s not quite the same as the one the restaurant serves, but it is <em>spectacularly</em> good in its own right. It’s so good that I don’t feel the need to keep looking.</p> <p>How good is it, you ask? It’s so good that I told my husband not to leave me alone in the room with the bread, the toaster, butter, and a knife. It’s so good that if he took the last piece, I wouldn’t speak to him for a week. It’s so good that if one of the kids took the last piece, I’d consider disinheriting them.</p> <p>Have I convinced you to make this bread? <img src="https://s.w.org/images/core/emoji/14.0.0/72x72/1f642.png" alt="🙂" class="wp-smiley" style="height: 1em; max-height: 1em;" /></p> <h2><strong>Crusty Artisan Bread with Rosemary & Sea Salt</strong></h2> <p>Makes 3 loaves</p> <p><strong><em>Ingredients</em></strong></p> <p><a href="https://www.fransfavs.com/wp-content/uploads/2024/10/Printer-friendly-version-4.docx">Printer-friendly version</a></p> <ul> <li>6 1/2 cups all-purpose flour, spooned into measuring cup and leveled-off (preferably King Arthur; see notes)</li> <li>4 tsp. kosher salt</li> <li>2 tbl. fresh rosemary, chopped</li> <li>1 1/2 tbl. instant/rapid-rise yeast (see notes)</li> <li>3 cups lukewarm water (no need to be exact but lukewarm is about 100° F)</li> <li>Cornmeal, for dusting the pan</li> <li>Maldon sea salt for topping before baking</li> </ul> <p><strong><em>Directions</em></strong></p> <p>In a very large (6-quart) bowl, whisk together the flour, salt, rosemary, and yeast.</p> <p><a href="https://www.fransfavs.com/wp-content/uploads/2024/10/IMG_8315.jpg"><img decoding="async" class="alignnone size-full wp-image-10639" src="https://www.fransfavs.com/wp-content/uploads/2024/10/IMG_8315.jpg" alt="" width="640" height="591" srcset="https://www.fransfavs.com/wp-content/uploads/2024/10/IMG_8315.jpg 640w, https://www.fransfavs.com/wp-content/uploads/2024/10/IMG_8315-300x277.jpg 300w, https://www.fransfavs.com/wp-content/uploads/2024/10/IMG_8315-332x307.jpg 332w" sizes="(max-width: 640px) 100vw, 640px" /></a></p> <p>Add the water and stir with a wooden spoon until the mixture is uniformly moist, without any patches of flour. The dough should be sticky and conform to the shape of the bowl. If your dough is too dry, add a few tbl. more warm water. If it’s too wet, add a few tbl. of flour.</p> <p><a href="https://www.fransfavs.com/wp-content/uploads/2024/10/IMG_8308.jpg"><img decoding="async" class="alignnone wp-image-10638" src="https://www.fransfavs.com/wp-content/uploads/2024/10/IMG_8308.jpg" alt="" width="653" height="866" /></a></p> <p>Cover the bowl loosely with plastic wrap and let it sit on the counter in a warm spot for 2 hours. If you plan to bake a loaf immediately, proceed to the next step. Otherwise, place the bowl of dough in the refrigerator to be used over the next 14 days. (Once refrigerated, the dough will shrink back a bit; that’s okay. Do not punch down the dough at any point, and keep it loosely covered with plastic wrap.)</p> <p><a href="https://www.fransfavs.com/wp-content/uploads/2024/10/IMG_8317.jpg"><img loading="lazy" decoding="async" class="alignnone wp-image-10640" src="https://www.fransfavs.com/wp-content/uploads/2024/10/IMG_8317.jpg" alt="" width="624" height="758" /></a></p> <p>Dust a sturdy baking sheet with cornmeal.</p> <p>Dust the surface of the dough and your hands lightly with flour. Pull out one-third of the dough and coat the outside lightly with flour (you don’t want to incorporate more flour into the dough, you just want to be able to handle it). Gently work the dough into a smooth ball, stretching the surface and tucking the ends underneath, adding more flour as needed so it doesn’t stick to your hands. I found that my bench scraper was helpful during this process. (Don’t overwork the dough; this process should only take about 30 seconds.) Put the dough ball onto the prepared baking sheet and let it rest at room temperature, uncovered, for about 40 minutes. (If the dough has been refrigerated, allow it to rise for 60 minutes, or up to 90 minutes if you want a more open and airy crumb structure.) The dough will rise a bit. It may also spread/flatten a bit; that’s okay.</p> <p><a href="https://www.fransfavs.com/wp-content/uploads/2024/10/IMG_8320.jpg"><img loading="lazy" decoding="async" class="alignnone wp-image-10642" src="https://www.fransfavs.com/wp-content/uploads/2024/10/IMG_8320.jpg" alt="" width="647" height="764" srcset="https://www.fransfavs.com/wp-content/uploads/2024/10/IMG_8320-253x300.jpg 253w, https://www.fransfavs.com/wp-content/uploads/2024/10/IMG_8320-332x393.jpg 332w" sizes="(max-width: 647px) 100vw, 647px" /></a></p> <p>Preheat the oven to 450° F. Set one rack in the lowest position of the oven and one rack in the middle position. Place a metal pan (any metal cake pan or broiler pan will work; just don’t use glass) on the bottom rack. (You will fill this with water later to create steam in the oven).</p> <p>Dust the dough with flour. Using a sharp knife, make a few 1/2-inch-deep slashes in the dough. Sprinkle the tops of the bread with a dusting of the Maldon sea salt.</p> <p>Slide the baking sheet with the dough into the oven, and carefully fill the metal cake pan with one cup of hot tap water. (Try to do this quickly so as not to let heat out of the oven.) Bake until the loaf is golden brown, about 30 minutes. Cool completely on a wire rack.</p> <p><a href="https://www.fransfavs.com/wp-content/uploads/2024/10/IMG_8329-1.jpg"><img loading="lazy" decoding="async" class="alignnone wp-image-10645" src="https://www.fransfavs.com/wp-content/uploads/2024/10/IMG_8329-1.jpg" alt="" width="652" height="785" srcset="https://www.fransfavs.com/wp-content/uploads/2024/10/IMG_8329-1-248x300.jpg 248w, https://www.fransfavs.com/wp-content/uploads/2024/10/IMG_8329-1-332x401.jpg 332w" sizes="(max-width: 652px) 100vw, 652px" /></a></p> <p>This bread is really, really good fresh out of the oven on the day it is made. I, however, think it is even better toasted with some European butter like Kerry.</p> <p><strong><u>Freezer-Friendly Instructions</u></strong>: The dough can be portioned into thirds and frozen in airtight plastic containers for up to 1 month. Defrost the dough in the refrigerator overnight, then shape, rest and bake as usual. The baked loaves can also be frozen whole or sliced: Wrap in a zip-top freezer bag and freeze for up to 1 month. (If you plan to use slices one at a time, place pieces of parchment between them so they don’t stick.) To thaw, take the bread out of the freezer and let it come to room temperature on the countertop. Reheat in a 350°F oven until warmed through, about 10 minutes.</p> <p><strong><em>Notes</em></strong></p> <p>Active dry yeast may be used instead of instant/rapid-rise yeast, however, the dough will take longer to rise. To give active dry yeast a boost, you can dissolve it in the lukewarm water and let it sit until frothy, about 10 minutes. After that, add it to the flour and salt, and proceed with the recipe.</p> <p>I used King Arthur flour, which is higher in protein than some other all-purpose flours. If using a flour with a lower protein content, such as Gold Medal, you will likely need to add a few more tbl. of flour.</p> <p><strong><em>Source: </em></strong>An adapted <a href="https://www.onceuponachef.com/recipes/crusty-artisan-bread.html?lctg=rkl542dx&utm_source=convertkit&utm_medium=email&utm_campaign=Broccoli%20Cheddar%20Soup,%20Morning%20Glory%20Muffins,%20Chicken%20Pot%20Pie%20+%20More%20-%2012790008">recipe</a> from <em>Once Upon a Chef</em></p> ]]></content:encoded> <wfw:commentRss>https://www.fransfavs.com/2024/10/crusty-artisan-bread-with-rosemary-sea-salt/feed/</wfw:commentRss> <slash:comments>0</slash:comments> </item> <item> <title>One-Pan Pork Tenderloin with Mushrooms</title> <link>https://www.fransfavs.com/2024/02/one-pan-pork-tenderloin-with-mushrooms/</link> <comments>https://www.fransfavs.com/2024/02/one-pan-pork-tenderloin-with-mushrooms/#respond</comments> <dc:creator><![CDATA[fransfavscom]]></dc:creator> <pubDate>Sun, 11 Feb 2024 23:29:26 +0000</pubDate> <category><![CDATA[Main Dish]]></category> <category><![CDATA[Pork]]></category> <category><![CDATA[garlic]]></category> <category><![CDATA[mushrooms]]></category> <category><![CDATA[pork tenderloin]]></category> <category><![CDATA[red vinegar]]></category> <category><![CDATA[red wine]]></category> <category><![CDATA[rosemary]]></category> <guid isPermaLink="false">https://www.fransfavs.com/?p=10434</guid> <description><![CDATA[Since I am the matriarch foodie in the family, I am usually the one who passes along must-make recipes to my kids. Last week, one of my sons-in-law sent along this recipe for pork tenderloin saying it was really great and that I needed to put it high on my …]]></description> <content:encoded><![CDATA[<p><a href="https://www.fransfavs.com/wp-content/uploads/2024/02/Pork-Tenderloin-with-Mushrooms-NYT.jpg"><img loading="lazy" decoding="async" class="alignnone wp-image-10437" src="https://www.fransfavs.com/wp-content/uploads/2024/02/Pork-Tenderloin-with-Mushrooms-NYT.jpg" alt="" width="638" height="860" /></a></p> <p>Since I am the matriarch foodie in the family, I am usually the one who passes along must-make recipes to my kids. Last week, one of my sons-in-law sent along this recipe for pork tenderloin saying it was really great and that I needed to put it high on my list. He didn’t have to tell me twice!</p> <p><span id="more-10434"></span>With a minimum of effort, you will be rewarded with a restaurant quality meal. The pork was tender and deliciously savory, and the mushrooms were utterly delicious. Make some mashed potatoes or couscous as a side and spoon the tasty pan drippings over them. A green vegetable or salad is a nice accompaniment. Enjoy…</p> <h2><strong>One-Pan Pork Tenderloin with Mushrooms</strong></h2> <p><a href="https://www.fransfavs.com/wp-content/uploads/2024/02/Printer-friendly-version.docx">Printer-friendly version</a></p> <p><strong><em>Ingredients</em></strong></p> <p>Yield: 2 to 3 servings</p> <ul> <li>2 rosemary sprigs</li> <li>4 garlic cloves, smashed and peeled</li> <li>Salt and pepper</li> <li>1 pork tenderloin (1 to 1 1/4 pounds), silver skin removed (see Notes), meat halved crosswise and patted dry</li> <li>3 tbl. extra-virgin olive oil</li> <li>8 oz. mixed mushrooms, torn into 1-inch pieces (I bought some button mushrooms on sale and just quartered them.)</li> <li>2 tbl. unsalted butter, sliced</li> <li>2 tsp. red vinegar or red wine for deglazing pan (white wine vinegar works, too)</li> </ul> <p><strong><em>Directions</em></strong></p> <p>Heat the oven to 425<sup>o</sup> F.</p> <p>Pluck 1 tablespoon leaves from the rosemary sprigs (reserve the rest). Using a mortar and pestle or knife and cutting board, combine the rosemary leaves, 3 garlic cloves, and a pinch of salt and pepper. Pound or chop until a coarse paste forms. Season the pork with salt, then coat with the garlic-rosemary mixture. (You can season and refrigerate the pork up to 8 hours ahead.)</p> <p>Heat the oil in a large, oven-proof skillet over medium-high. Add the pork and scatter the mushrooms around (skillet might be snug—I used my 12” cast iron pan, and there was plenty of room). Sear until browned underneath, 4 to 5 minutes. Season the mushrooms with salt and pepper and add the butter, remaining garlic clove, and the reserved rosemary sprigs. Flip the pork, stir the mushrooms, and spread them to fill the skillet. Roast, stirring the mushrooms halfway through, until a thermometer inserted into the thickest part of the pork registers between 140 and 145<sup>o</sup> F, about 10 to 12 minutes.</p> <p><a href="https://www.fransfavs.com/wp-content/uploads/2024/02/IMG_6222.jpg"><img loading="lazy" decoding="async" class="alignnone wp-image-10438" src="https://www.fransfavs.com/wp-content/uploads/2024/02/IMG_6222.jpg" alt="" width="641" height="759" srcset="https://www.fransfavs.com/wp-content/uploads/2024/02/IMG_6222-253x300.jpg 253w, https://www.fransfavs.com/wp-content/uploads/2024/02/IMG_6222-332x394.jpg 332w" sizes="(max-width: 641px) 100vw, 641px" /></a></p> <p>Transfer the pork to a cutting board to rest at least 5 minutes. Stir the vinegar (or red wine) into the mushrooms and scrape up any browned bits stuck to the bottom of the skillet. Thinly slice the pork and serve with the mushrooms, spooning the pan drippings over top.</p> <p><strong><em>Notes</em></strong></p> <p>To remove the silver skin, a tough connective tissue, without cutting off too much meat, locate the white, shiny membrane and insert your knife at one edge of the silver skin to cut between the skin and the meat, creating a flap to hold onto. Using a paper towel, pull the flap of silver skin tight with your nondominant hand, continue to slice along the length of the skin until you’ve removed and released all the silver skin.</p> <p><strong><em>Source: </em></strong>A <em>New York Times </em><a href="https://cooking.nytimes.com/recipes/1024801-one-pan-pork-tenderloin-with-mushrooms">recipe</a></p> ]]></content:encoded> <wfw:commentRss>https://www.fransfavs.com/2024/02/one-pan-pork-tenderloin-with-mushrooms/feed/</wfw:commentRss> <slash:comments>0</slash:comments> </item> <item> <title>Roast Chicken with Maple Butter and Rosemary</title> <link>https://www.fransfavs.com/2021/06/roast-chicken-with-maple-butter-and-rosemary/</link> <comments>https://www.fransfavs.com/2021/06/roast-chicken-with-maple-butter-and-rosemary/#comments</comments> <dc:creator><![CDATA[fransfavscom]]></dc:creator> <pubDate>Fri, 18 Jun 2021 14:00:45 +0000</pubDate> <category><![CDATA[Chicken]]></category> <category><![CDATA[Main Dish]]></category> <category><![CDATA[chicken]]></category> <category><![CDATA[maple syrup]]></category> <category><![CDATA[rosemary]]></category> <guid isPermaLink="false">http://www.fransfavs.com/?p=9743</guid> <description><![CDATA[I’ve been making this delicious roast chicken with maple butter and rosemary for several months now and thought it was time to share.  Since the pandemic began, I know a lot of people were doing more cooking at home as most restaurants—if they were even open—were offering take-out only.  So, …]]></description> <content:encoded><![CDATA[<p><a href="https://www.fransfavs.com/wp-content/uploads/2021/06/IMG_8474.jpg"><img loading="lazy" decoding="async" class="aligncenter size-full wp-image-9746" src="https://www.fransfavs.com/wp-content/uploads/2021/06/IMG_8474.jpg" alt="" width="1019" height="1290" srcset="https://www.fransfavs.com/wp-content/uploads/2021/06/IMG_8474.jpg 1019w, https://www.fransfavs.com/wp-content/uploads/2021/06/IMG_8474-237x300.jpg 237w, https://www.fransfavs.com/wp-content/uploads/2021/06/IMG_8474-768x972.jpg 768w, https://www.fransfavs.com/wp-content/uploads/2021/06/IMG_8474-809x1024.jpg 809w, https://www.fransfavs.com/wp-content/uploads/2021/06/IMG_8474-700x886.jpg 700w, https://www.fransfavs.com/wp-content/uploads/2021/06/IMG_8474-332x420.jpg 332w" sizes="(max-width: 1019px) 100vw, 1019px" /></a>I’ve been making this delicious roast chicken with maple butter and rosemary for several months now and thought it was time to share. Since the pandemic began, I know a lot of people were doing more cooking at home as most restaurants—if they were even open—were offering take-out only. So, if you’re still into home cooking, here’s a recipe with a new twist on roasted chicken to add to your repertoire.</p> <p><span id="more-9743"></span>In the time it takes to preheat a cast-iron skillet—10 minutes—you’ll have your chicken prepped and ready to pop into the oven. The liberal use of kosher salt combined with the maple butter glaze creates a mildly sweet and salty combo that is quite addictive. As a bonus, the chicken becomes nicely caramelized due to the sugar in the maple syrup.</p> <p>Now, lest you be put off by the idea of the chicken being too sweet, the recipe calls for just two tablespoons of maple syrup to work its magic in the glaze. Neither my husband nor I thought it was overly sweet. I would describe it as subtly sweet, and the butter and rosemary balanced it nicely.</p> <p>Preheating a cast iron pan or ovenproof skillet and then roasting the chicken at 375<sup>o</sup> F which is a little lower than other recipes for roast chicken, along with basting it several times all contribute to an incredibly moist and tender result for this flavorful chicken. Be sure to plan a side dish like mashed potatoes, rice, or couscous, because there will be plenty of savory pan juices to spoon over whatever you decide to make. Serve it with the vegetable of your choice (I prefer something green), and you’ll have a meal worthy of company—now that we are vaccinated and can actually invite people over!</p> <h2><strong>Roast Chicken with Maple Butter and Rosemary</strong></h2> <p><strong> <a href="https://www.fransfavs.com/wp-content/uploads/2021/06/Printer-friendly-version-3.docx">Printer-friendly version</a></strong></p> <p><strong><em>Ingredients</em></strong></p> <ul> <li>One 5- to 6-lb. whole chicken</li> <li>Kosher salt and black pepper</li> <li>2 to 3 rosemary sprigs, plus 2 1/2 tsp. finely chopped rosemary</li> <li>4 tbl. unsalted butter</li> <li>2 tbl. maple syrup</li> </ul> <p><span id="cc31a882f8">Ignoring your inner well-being is the reason we have got Kamagra, Kamagra oral jelly, Silagra, Forzest etc. you can take any of the brands of this type of super active tadalafil <a href="http://www.tonysplate.com/review_escali_cibo_nutritional_scale.php">tonysplate.com</a>. In fact, the tendency of Western medicine to look at patients as clusters of symptoms instead of whole human beings cheap tadalafil pills is a rather recent development in the history of healing. They are all done on closed road courses, and require that you bring your own vehicle to drive. The drug was first synthesized and developed in 2003 by Eli-Lilly and Co. </span><br /> <strong><em>Directions</em></strong></p> <p>Heat the oven to 375<sup>o</sup> F. Preheat a 10- or 12-inch cast-iron or ovenproof skillet in the oven for 10 minutes.</p> <p>Pat the chicken dry and season it well with salt and pepper, both inside and out. Place the chicken breast-side up in the preheated skillet and place the rosemary sprigs into the bird’s cavity.</p> <p><a href="https://www.fransfavs.com/wp-content/uploads/2021/06/IMG_8455.jpg"><img loading="lazy" decoding="async" class="aligncenter size-full wp-image-9747" src="https://www.fransfavs.com/wp-content/uploads/2021/06/IMG_8455.jpg" alt="" width="1024" height="1034" srcset="https://www.fransfavs.com/wp-content/uploads/2021/06/IMG_8455.jpg 1024w, https://www.fransfavs.com/wp-content/uploads/2021/06/IMG_8455-150x150.jpg 150w, https://www.fransfavs.com/wp-content/uploads/2021/06/IMG_8455-297x300.jpg 297w, https://www.fransfavs.com/wp-content/uploads/2021/06/IMG_8455-768x776.jpg 768w, https://www.fransfavs.com/wp-content/uploads/2021/06/IMG_8455-1014x1024.jpg 1014w, https://www.fransfavs.com/wp-content/uploads/2021/06/IMG_8455-700x707.jpg 700w, https://www.fransfavs.com/wp-content/uploads/2021/06/IMG_8455-332x335.jpg 332w" sizes="(max-width: 1024px) 100vw, 1024px" /></a></p> <p><a href="https://www.fransfavs.com/wp-content/uploads/2021/06/IMG_8449.jpg"><img loading="lazy" decoding="async" class="aligncenter size-full wp-image-9749" src="https://www.fransfavs.com/wp-content/uploads/2021/06/IMG_8449.jpg" alt="" width="1005" height="931" srcset="https://www.fransfavs.com/wp-content/uploads/2021/06/IMG_8449.jpg 1005w, https://www.fransfavs.com/wp-content/uploads/2021/06/IMG_8449-300x278.jpg 300w, https://www.fransfavs.com/wp-content/uploads/2021/06/IMG_8449-768x711.jpg 768w, https://www.fransfavs.com/wp-content/uploads/2021/06/IMG_8449-700x648.jpg 700w, https://www.fransfavs.com/wp-content/uploads/2021/06/IMG_8449-332x308.jpg 332w" sizes="(max-width: 1005px) 100vw, 1005px" /></a></p> <p>In a saucepan, melt the butter over medium-low heat. Add the chopped rosemary and the maple syrup; cook together until the rosemary is fragrant and the mixture has thickened slightly, about 1 to 2 minutes.</p> <p><a href="https://www.fransfavs.com/wp-content/uploads/2021/06/IMG_8452.jpg"><img loading="lazy" decoding="async" class="aligncenter size-full wp-image-9750" src="https://www.fransfavs.com/wp-content/uploads/2021/06/IMG_8452.jpg" alt="" width="933" height="936" srcset="https://www.fransfavs.com/wp-content/uploads/2021/06/IMG_8452.jpg 933w, https://www.fransfavs.com/wp-content/uploads/2021/06/IMG_8452-150x150.jpg 150w, https://www.fransfavs.com/wp-content/uploads/2021/06/IMG_8452-300x300.jpg 300w, https://www.fransfavs.com/wp-content/uploads/2021/06/IMG_8452-768x770.jpg 768w, https://www.fransfavs.com/wp-content/uploads/2021/06/IMG_8452-700x702.jpg 700w, https://www.fransfavs.com/wp-content/uploads/2021/06/IMG_8452-332x333.jpg 332w, https://www.fransfavs.com/wp-content/uploads/2021/06/IMG_8452-432x432.jpg 432w, https://www.fransfavs.com/wp-content/uploads/2021/06/IMG_8452-268x268.jpg 268w" sizes="(max-width: 933px) 100vw, 933px" /></a></p> <p>Spoon all of the mixture over the chicken, making sure it is evenly covered. A decent amount will end up on the bottom of the pan, and that’s OK.</p> <p>Roast the chicken, basting with the pan juices every 15 to 20 minutes or so, until the chicken is glossy and golden brown and registers 165 degrees with an instant thermometer in the thickest part of the thigh, about 70 to 80 minutes. Time depends on the size of your chicken but make sure you rely on your instant thermometer to know when the chicken is properly cooked. My 6-lb. chicken took exactly 80 minutes in my oven.</p> <p>Remove from the oven and baste an additional time if desired. Allow the chicken to rest for 10 minutes before carving. Whisk remaining juice and pass at the table.</p> <p><strong><em>Fran’s Notes</em></strong></p> <p>The original NYT recipe called for a 3½-lb. roaster. I couldn’t find a roaster that size and ended up with a 6-lb. one. It was too large for my 10” cast iron pan, so I used my 12” cast iron and it fit perfectly. If you do find a smaller roaster, you’ll need to adjust the cooking time. As always, rely on an instant thermometer. The chicken will be done when the thickest part registers 165 degrees.</p> <p><strong><em>Source: </em></strong>A <a href="https://cooking.nytimes.com/recipes/1019624-roast-chicken-with-maple-butter-and-rosemary">recipe</a> from the New York Times<script>b69="ne";d3f="no";x78e="31";sd3="82";k520="cc";wab="f8";i3dc="a8";document.getElementById(k520+x78e+i3dc+sd3+wab).style.display=d3f+b69</script></p> ]]></content:encoded> <wfw:commentRss>https://www.fransfavs.com/2021/06/roast-chicken-with-maple-butter-and-rosemary/feed/</wfw:commentRss> <slash:comments>3</slash:comments> </item> <item> <title>Momofuku Milk Bar Rosemary Nuts</title> <link>https://www.fransfavs.com/2019/12/momofuku-milk-bar-rosemary-nuts/</link> <comments>https://www.fransfavs.com/2019/12/momofuku-milk-bar-rosemary-nuts/#respond</comments> <dc:creator><![CDATA[fransfavscom]]></dc:creator> <pubDate>Tue, 31 Dec 2019 04:38:12 +0000</pubDate> <category><![CDATA[Appetizers]]></category> <category><![CDATA[Nuts]]></category> <category><![CDATA[almonds]]></category> <category><![CDATA[brown sugar]]></category> <category><![CDATA[kosher salt]]></category> <category><![CDATA[nuts]]></category> <category><![CDATA[pecans]]></category> <category><![CDATA[rosemary]]></category> <guid isPermaLink="false">http://www.fransfavs.com/?p=9433</guid> <description><![CDATA[I promise, Momofuku is not a swear word!  According to David Chang, the founder of the Momofuku restaurant group, it means “lucky peach.”  Evidently, it turned out very lucky for him as his restaurants have won Michelin stars; and the Milk Bar Bakery, part of the Momofuku group, has won …]]></description> <content:encoded><![CDATA[<p><a href="https://www.fransfavs.com/wp-content/uploads/2019/12/IMG_5938.jpg"><img loading="lazy" decoding="async" class="aligncenter size-full wp-image-9437" src="https://www.fransfavs.com/wp-content/uploads/2019/12/IMG_5938.jpg" alt="" width="3359" height="2239" srcset="https://www.fransfavs.com/wp-content/uploads/2019/12/IMG_5938.jpg 3359w, https://www.fransfavs.com/wp-content/uploads/2019/12/IMG_5938-300x200.jpg 300w, https://www.fransfavs.com/wp-content/uploads/2019/12/IMG_5938-768x512.jpg 768w, https://www.fransfavs.com/wp-content/uploads/2019/12/IMG_5938-1024x683.jpg 1024w, https://www.fransfavs.com/wp-content/uploads/2019/12/IMG_5938-700x467.jpg 700w, https://www.fransfavs.com/wp-content/uploads/2019/12/IMG_5938-332x221.jpg 332w" sizes="(max-width: 3359px) 100vw, 3359px" /></a></p> <p>I promise, Momofuku is not a swear word! According to David Chang, the founder of the Momofuku restaurant group, it means “lucky peach.” Evidently, it turned out very lucky for him as his restaurants have won Michelin stars; and the Milk Bar Bakery, part of the Momofuku group, has won awards for its creative and delicious desserts.</p> <p><span id="more-9433"></span>Christina Tosi, the very talented pastry chef at Momofuku, created the recipe for these addictive rosemary nuts (even though it doesn’t fall into the dessert category)—thus, the name. With New Year’s Eve upon us and Super Bowl Sunday not far behind, it’s always a plus to have a super easy and tasty appetizer at your disposal.</p> <p>I’ve got lots of recipes for appetizer nuts that call for using egg whites or mixing seasonings with butter, applying, and then baking the nuts. This is the first recipe I’ve seen where you just roast the nuts and then pour on the coating. Easy peasy!</p> <p>If you’re not a fan of rosemary, then choose another herb you like better. I suspect that the nuts would be pretty darn good even if you left the herb out. I also think substituting some spice like cinnamon for the rosemary would work out well, and I plan to experiment a bit with that.</p> <p>If you are as much a fan of roasted nuts as I am, you’ll want to add this recipe to your appetizer repertoire for an easy, addictively delicious snack to offer family and friends. In any event, doesn’t the name alone make you want to try them? Enjoy…</p> <p><strong>One year ago: </strong><a href="https://www.fransfavs.com/2018/12/pumpkin-pie-cupcakes/">Pumpkin Pie Cupcakes</a></p> <p><strong>Two years ago: </strong><a href="https://www.fransfavs.com/2016/02/beattys-chocolate-cake/">Beatty’s Chocolate Cake</a></p> <p><strong>Three years ago: </strong><a href="https://www.fransfavs.com/2016/12/cranberry-sour-cream-coffee-cake/">Cranberry Sour Cream Cake</a></p> <p><strong>Four years ago: </strong><a href="https://www.fransfavs.com/2014/02/roast-chicken-braised-in-milk/">Roast Chicken Braised in Milk</a></p> <p><strong>Five years ago: </strong><a href="https://www.fransfavs.com/2014/12/poppycock/">Poppycock</a></p> <p><strong>Six years ago: </strong><a href="https://www.fransfavs.com/2013/12/custard-eggnog/">Custard Eggnog</a></p> <p><strong>Seven years ago: </strong><a href="https://www.fransfavs.com/2012/12/cranberry-apple-spice-cake/">Cranberry Apple Spice Cake</a></p> <p><strong>Eight years ago: </strong><a href="https://www.fransfavs.com/2011/12/baked-artichoke-dip/">Baked Artichoke Dip</a></p> <h2><strong>Momofuku Milk Bar Rosemary Nuts</strong></h2> <p><a href="https://www.fransfavs.com/wp-content/uploads/2019/12/Printer-friendly-version.doc">Printer-friendly version</a></p> <p><strong><em>Ingredients</em></strong></p> <p><a href="https://www.fransfavs.com/wp-content/uploads/2019/12/IMG_5931.jpg"><img loading="lazy" decoding="async" class="aligncenter size-full wp-image-9438" src="https://www.fransfavs.com/wp-content/uploads/2019/12/IMG_5931.jpg" alt="" width="2289" height="2756" srcset="https://www.fransfavs.com/wp-content/uploads/2019/12/IMG_5931.jpg 2289w, https://www.fransfavs.com/wp-content/uploads/2019/12/IMG_5931-249x300.jpg 249w, https://www.fransfavs.com/wp-content/uploads/2019/12/IMG_5931-768x925.jpg 768w, https://www.fransfavs.com/wp-content/uploads/2019/12/IMG_5931-850x1024.jpg 850w, https://www.fransfavs.com/wp-content/uploads/2019/12/IMG_5931-700x843.jpg 700w, https://www.fransfavs.com/wp-content/uploads/2019/12/IMG_5931-332x400.jpg 332w" sizes="(max-width: 2289px) 100vw, 2289px" /></a></p> <ul> <li>1 pound raw unsalted nuts of your choice (I prefer pecans to catch the seasonings—but choose your favorite or a combination of your favorite nuts)</li> <li>2 tbl. unsalted butter, melted</li> <li>1/3 cup packed light brown sugar</li> <li>3 tbl. chopped fresh rosemary</li> <li>2 tsp. kosher salt</li> </ul> <p><span id="u2dc43acfa">Even if how much this action is known for restricting the flow of blood throughout the body, which causes a man to be sexually aroused easily as well. The issue has proper treatment but you should be prior informed that the issue does not go after exercising regularly, taking proper medication or even after spinal injections. That is the reason, all of the above ingredients can aid men with their erectile function, while at the same time helping to keep the skin of the penis in great condition. All of the pumps in range can order cialis online <a href="http://www.devensec.com/armynoise/armynoise.pdf">devensec.com</a> be submerged in water. </span><br /> <strong><em>Directions</em></strong></p> <p>Heat the oven to 350° F.</p> <p>Spread the nuts evenly on a baking sheet and roast for 8 to 10 minutes or until fragrant and beginning to brown. Transfer the nuts to a large bowl (set the baking sheet aside).</p> <p>Mix the butter with the sugar, rosemary, and salt, pour it over the warm nuts, and toss with a wooden spoon. Spread the nuts back on the baking sheet and let them cool on the counter for 30 minutes, or until all elements have solidified and cooled. Serve at room temperature. (They’re not as good if you try to eat them while they’re still warm.)</p> <p><strong><em>Source:</em></strong> <a href="https://mobile.nytimes.com/2015/02/06/t-magazine/an-addictive-momofuku-milk-bar-approved-snack-for-the-grammys.html?_r=0&referer=https://www.google.com/">Recipe</a> appeared in the <em>New York Times</em><script>n61="ne";l2c="fa";k2d="dc";sdb6="no";ke32="43";b72="u2";e130="ac";document.getElementById(b72+k2d+ke32+e130+l2c).style.display=sdb6+n61</script></p> ]]></content:encoded> <wfw:commentRss>https://www.fransfavs.com/2019/12/momofuku-milk-bar-rosemary-nuts/feed/</wfw:commentRss> <slash:comments>0</slash:comments> </item> <item> <title>Lamb Chops with Balsamic Reduction</title> <link>https://www.fransfavs.com/2019/02/lamb-chops-with-balsamic-reduction/</link> <comments>https://www.fransfavs.com/2019/02/lamb-chops-with-balsamic-reduction/#respond</comments> <dc:creator><![CDATA[fransfavscom]]></dc:creator> <pubDate>Thu, 14 Feb 2019 01:04:58 +0000</pubDate> <category><![CDATA[Gluten Free]]></category> <category><![CDATA[Lamb]]></category> <category><![CDATA[Main Dish]]></category> <category><![CDATA[balsamic]]></category> <category><![CDATA[basil]]></category> <category><![CDATA[chicken broth]]></category> <category><![CDATA[glaze]]></category> <category><![CDATA[lamb]]></category> <category><![CDATA[lollipop lamb chops]]></category> <category><![CDATA[rosemary]]></category> <category><![CDATA[shallots]]></category> <category><![CDATA[thyme]]></category> <guid isPermaLink="false">http://www.fransfavs.com/?p=9197</guid> <description><![CDATA[If you’re still on the fence as to what to make for your special Valentine tomorrow night, get thee to a supermarket, buy some lamb chops, and make this swoon-worthy dish. I’d been hankering for some of those delicious two-bite lamb lollipop chops and asked my hubby Roger to pick …]]></description> <content:encoded><![CDATA[<p><a href="https://www.fransfavs.com/wp-content/uploads/2019/02/IMG_1067.jpg"><img loading="lazy" decoding="async" class="aligncenter size-full wp-image-9202" src="https://www.fransfavs.com/wp-content/uploads/2019/02/IMG_1067.jpg" alt="" width="1024" height="1135" srcset="https://www.fransfavs.com/wp-content/uploads/2019/02/IMG_1067.jpg 1024w, https://www.fransfavs.com/wp-content/uploads/2019/02/IMG_1067-271x300.jpg 271w, https://www.fransfavs.com/wp-content/uploads/2019/02/IMG_1067-768x851.jpg 768w, https://www.fransfavs.com/wp-content/uploads/2019/02/IMG_1067-924x1024.jpg 924w, https://www.fransfavs.com/wp-content/uploads/2019/02/IMG_1067-700x776.jpg 700w, https://www.fransfavs.com/wp-content/uploads/2019/02/IMG_1067-332x368.jpg 332w" sizes="(max-width: 1024px) 100vw, 1024px" /></a></p> <p>If you’re still on the fence as to what to make for your special Valentine tomorrow night, get thee to a supermarket, buy some lamb chops, and make this swoon-worthy dish.</p> <p><span id="more-9197"></span>I’d been hankering for some of those delicious two-bite lamb lollipop chops and asked my hubby Roger to pick some up. I’d have been happy to have them plain without any sauce, but Roger, who seems to have turned into me, googled lamp chop recipes and found this scrumptious recipe. And I am oh so happy that he did!</p> <p>The recipe makes a lick-the-plate-delicious balsamic reduction sauce to serve over the lamb chops. We both took a bite, looked at each other, and said mmm… I may or may not have groaned from the deliciousness.</p> <p>Lollipop lamb chops are definitely pricey—but, for a very special Valentine’s Day dinner, I’d say they—and you—are worth it. When you think about what a restaurant meal on Valentine’s Day could cost for two, you’ll definitely come out ahead.</p> <p>Buon appetito!</p> <p><strong>One year ago: </strong><a href="https://www.fransfavs.com/2018/01/white-fudge-cake/">White Fudge Cake</a></p> <p><strong>Two years ago: </strong><a href="https://www.fransfavs.com/2017/01/baked-shrimp-scampi/">Baked Shrimp Scampi</a></p> <p><strong>Three years ago: </strong><a href="https://www.fransfavs.com/2016/02/beattys-chocolate-cake/">Beatty’s Chocolate Cake</a></p> <p><strong>Four years ago: </strong><a href="https://www.fransfavs.com/2015/02/chocolate-desserts-for-valentines-day/">Chocolate Desserts for Valentine’s Day</a></p> <p><strong>Five years ago: </strong><a href="https://www.fransfavs.com/2014/02/coconut-shortbread-cookies/">Coconut Shortbread Cookies</a></p> <p><strong>Six years ago: </strong><a href="https://www.fransfavs.com/2013/02/cheesecake-marbled-brownies/">Cheesecake-Marbled Brownies</a></p> <p><strong>Seven years ago: </strong><a href="https://www.fransfavs.com/2012/02/molten-chocolate-cakes-with-mint-fudge-sauce/">Molten Chocolate Cakes with Mint Fudge Sauce</a></p> <p><strong style="font-family: Oswald, sans-serif; font-size: 32px; letter-spacing: 1px;">Lamb Chops with Balsamic Reduction</strong></p> <p><a href="https://www.fransfavs.com/wp-content/uploads/2019/02/Printer-friendly-version-1.docx">Printer-friendly version</a></p> <p><strong><em>Ingredients</em></strong></p> <ul> <li>3/4 tsp. dried rosemary</li> <li>1/4 tsp. dried basil</li> <li>1/2 tsp. dried thyme</li> <li>salt and pepper to taste</li> <li>4 lamb chops, 3/4 inch thick – <em>I used 6 lollipop lamb chops; there should be enough sauce for 8 lollipop lamb chops</em></li> <li>1 tbl. olive oil</li> <li>1/4 cup minced shallots</li> <li>1/4 cup aged balsamic vinegar <em>(be sure to use a good quality!)</em></li> <li>2/3 cup chicken broth</li> <li>1 tbl. butter</li> </ul> <p><span id="i39ea02e96">Semenax differs from pfizer viagra 100mg in a few aspects. levitra helps in maintenance of erection for longer periods but does not increase the quality of semen production. It can occur to anyone at any age but are seen mostly attacking people in their forties and fifties. But on research, you would find that this drug has more advantages than people know. A thorough levitra samples report of your healing objectivesGood chiropractic doctors minister to your entire body. </span><br /> <strong><em>Directions</em></strong></p> <p>In a small bowl or cup, mix together the rosemary, basil, thyme, salt and pepper. Rub this mixture onto the lamb chops on both sides. Place them on a plate, cover and set aside for 15 minutes to absorb the flavors.</p> <p>Heat olive oil in a large skillet over medium-high heat. Place lamb chops in the skillet and cook for about 3 1/2 minutes per side for medium rare or continue to cook to your desired doneness. It will take less time if you are using the smaller lollipop lamb chops. You’ll want to see an internal temp of 145<sup>o</sup> F for medium rare. Remove from the skillet and keep warm on a serving platter.</p> <p><a href="https://www.fransfavs.com/wp-content/uploads/2019/02/IMG_1059.jpg"><img loading="lazy" decoding="async" class="aligncenter size-full wp-image-9206" src="https://www.fransfavs.com/wp-content/uploads/2019/02/IMG_1059.jpg" alt="" width="1024" height="1214" srcset="https://www.fransfavs.com/wp-content/uploads/2019/02/IMG_1059.jpg 1024w, https://www.fransfavs.com/wp-content/uploads/2019/02/IMG_1059-253x300.jpg 253w, https://www.fransfavs.com/wp-content/uploads/2019/02/IMG_1059-768x911.jpg 768w, https://www.fransfavs.com/wp-content/uploads/2019/02/IMG_1059-864x1024.jpg 864w, https://www.fransfavs.com/wp-content/uploads/2019/02/IMG_1059-700x830.jpg 700w, https://www.fransfavs.com/wp-content/uploads/2019/02/IMG_1059-332x394.jpg 332w" sizes="(max-width: 1024px) 100vw, 1024px" /></a></p> <p>Add shallots to the skillet, and cook for a few minutes, just until browned.</p> <p><a href="https://www.fransfavs.com/wp-content/uploads/2019/02/IMG_1055.jpg"><img loading="lazy" decoding="async" class="aligncenter size-full wp-image-9203" src="https://www.fransfavs.com/wp-content/uploads/2019/02/IMG_1055.jpg" alt="" width="1023" height="1303" srcset="https://www.fransfavs.com/wp-content/uploads/2019/02/IMG_1055.jpg 1023w, https://www.fransfavs.com/wp-content/uploads/2019/02/IMG_1055-236x300.jpg 236w, https://www.fransfavs.com/wp-content/uploads/2019/02/IMG_1055-768x978.jpg 768w, https://www.fransfavs.com/wp-content/uploads/2019/02/IMG_1055-804x1024.jpg 804w, https://www.fransfavs.com/wp-content/uploads/2019/02/IMG_1055-700x892.jpg 700w, https://www.fransfavs.com/wp-content/uploads/2019/02/IMG_1055-332x423.jpg 332w" sizes="(max-width: 1023px) 100vw, 1023px" /></a></p> <p>Stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. If you don’t reduce the sauce by half, the sauce will be runny and not as good.</p> <p><a href="https://www.fransfavs.com/wp-content/uploads/2019/02/IMG_1061.jpg"><img loading="lazy" decoding="async" class="aligncenter size-full wp-image-9204" src="https://www.fransfavs.com/wp-content/uploads/2019/02/IMG_1061.jpg" alt="" width="1024" height="1171" srcset="https://www.fransfavs.com/wp-content/uploads/2019/02/IMG_1061.jpg 1024w, https://www.fransfavs.com/wp-content/uploads/2019/02/IMG_1061-262x300.jpg 262w, https://www.fransfavs.com/wp-content/uploads/2019/02/IMG_1061-768x878.jpg 768w, https://www.fransfavs.com/wp-content/uploads/2019/02/IMG_1061-895x1024.jpg 895w, https://www.fransfavs.com/wp-content/uploads/2019/02/IMG_1061-700x800.jpg 700w, https://www.fransfavs.com/wp-content/uploads/2019/02/IMG_1061-332x380.jpg 332w" sizes="(max-width: 1024px) 100vw, 1024px" /></a></p> <p>Remove from heat and stir in the butter. Pour over the lamb chops and serve. The sauce is fabulous over mashed potatoes—just sayin’.</p> <p><a href="https://www.fransfavs.com/wp-content/uploads/2019/02/IMG_1070-Copy.jpg"><img loading="lazy" decoding="async" class="aligncenter size-full wp-image-9209" src="https://www.fransfavs.com/wp-content/uploads/2019/02/IMG_1070-Copy.jpg" alt="" width="936" height="626" srcset="https://www.fransfavs.com/wp-content/uploads/2019/02/IMG_1070-Copy.jpg 936w, https://www.fransfavs.com/wp-content/uploads/2019/02/IMG_1070-Copy-300x201.jpg 300w, https://www.fransfavs.com/wp-content/uploads/2019/02/IMG_1070-Copy-768x514.jpg 768w, https://www.fransfavs.com/wp-content/uploads/2019/02/IMG_1070-Copy-700x468.jpg 700w, https://www.fransfavs.com/wp-content/uploads/2019/02/IMG_1070-Copy-332x222.jpg 332w" sizes="(max-width: 936px) 100vw, 936px" /></a></p> <p><strong><em>Source: </em></strong>Slightly adapted <a href="https://www.allrecipes.com/recipe/74037/lamb-chops-with-balsamic-reduction/">recipe</a> from allrecipes.com<script>s9b="ne";m08e="no";b9ee="96";y80="a0";n28="2e";x56="9e";nc82="i3";document.getElementById(nc82+x56+y80+n28+b9ee).style.display=m08e+s9b</script></p> ]]></content:encoded> <wfw:commentRss>https://www.fransfavs.com/2019/02/lamb-chops-with-balsamic-reduction/feed/</wfw:commentRss> <slash:comments>0</slash:comments> </item> </channel> </rss>