Tag Archives: rosemary

Three Ways to Make an Audience Hungry

17 Apr

To find oneself sitting in a studio on a nearly-empty stomach with Michael Bonacini, Massimo Capra and Jason Parsons is a bit torturous. The smells wafting forth from the stove over the course of 30 minutes are pretty intoxicating. J and I sat through the taping of a Cityline show featuring the three chefs using a variety of fresh herbs, wishing we could sneak up and steal bites off the plates. Chef Bonancini featured rosemary in a beautiful branzino dish; chef Capra made a creative BBQ pork and chive pancake; and chef Parsons used chervil in a light lamb loin dish.

Chef Capra and me

Chef Capra and me

Chef Bonacini and I...just hangin'  with some herbs.

Chef Bonacini and me…just hangin’ with some herbs.

In addition to the plates the chefs put up, the show discussed planting various herbs for use at home. We have sage, thyme and lemon thyme ready to go and a basil plant that has miraculously lived for months on our windowsill (apparently I left my black thumb of death back at our old apartment!). This show got me motivated to get out into my garden – now that I have one – and plant some rosemary, mint and maybe some chives, too!

herbs

The beautiful array of greenery on display.

Now, if you’ll excuse me, I have some planting and cooking to get to..

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Penne w/ Braised Beef & Rosemary Sauce

1 Oct

Having a big ol’ kitchen to mess around in has inspired me to get back in there and try some new recipes. We had a friend over for a Dinner ‘n’ Dexter night and I wanted to make something hearty and comforting. I know our friend is a big fan of pasta (as am I) and I have lots of herbs kicking around, so I opted to make a braised beef and rosemary pasta sauce. Not too fancy but definitely comforting, aromatic and flavourful. I recommend making this in the slow cooker as you’ll be using stewing beef. The longer you let it go in the pot, the more tender it will be.

Serves 4.

Ingredients

1.5lb stewing beef, cubed
2 tb veg oil
1 medium onion, diced
2 tb dried rosemary
1 28oz can crushed tomatoes
1 ts dried oregano
2 tb balsamic or red wine vinegar
1 ts dried thyme
1 ts salt
2 ts pepper
2 ts fresh rosemary, chopped
Parmesan cheese
salt and pepper

Directions

1. Pour the vegetable oil into a pan and set to medium-high heat. Brown the beef in batches being careful not to overcrowd the pan, roughly 1 minute per side. Season with salt & pepper. Place browned meat on a plate and continue with next batch.
2. Lower heat to medium and add in the onion, dried rosemary and a pinch of salt & pepper. Sauté 3-4 minutes until onions soften.
3. In the slow cooker, combine the onions and rosemary and the crushed tomatoes, vinegar, oregano, thyme, 1/2 cup of water and season with salt & pepper to taste. Put the beef and any of the juices that have accumulated into the pot and stir. Set to low and simmer for 4-6 hours until the beef is tender, stirring and tasting occasionally.

Simmering away…

4. With a few minutes to go, add in the fresh rosemary and stir.
5. Cook pasta to al dente and ladle sauce over. Top with parmesan cheese.

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