Rosemary-infused Simple Syrup

This simple syrup can be used in all kinds of drinks that call for simple syrup. I was inspired when I saw a recipe for muddled basil and gin with simple syrup. I got a costco-sized bottle of store-brand gin a few months back and it's laid untouched ever since. I had a party to go to, so it was a great excuse to get back into the kitchen and cook up something using the rosemary I had growing in my little garden. I ended up making a drink that was about equal parts gin and simple syrup plus fresh lemon juice, shaken with ice and served with a sprig of rosemary over ice. This syrup makes great herby summer cocktails, and other aromatic herbs can substituted for the rosemary (like thyme or sage). I would encourage you to make a double or triple batch, as this ran out mighty fast.

Rosemary-infused Simple Syrup
from The Kitchn

Ingredients:
1 cup sugar
1 cup water
4 sprigs fresh rosemary

Instructions:
1. In a medium sauce pan over medium-high heat, stir together ingredients.
2. Bring to a boil, stirring occasionally. Let boil for 1 minute until sugar is disolved.
3. Remove from heat and let stand for 30 minutes. Pour through a thin clean cloth or wire mesh and store in an airtight container, disgarding sprigs of rosemary.
4. Cover and chill for 4 hours.

Rosemary Balsamic Pumpkin Seeds

Since this Saturday was the last official day of the farmer's market this year, I stocked up on pumpkins. I've been making a ton of things with pumpkin, with more to come (including some pumpkin-chickpea patties), and instead of throwing out the seeds like I always have, I tried my  hand out at making roasted pumpkin seeds. These guys take a lot of tending, because you have to stir every 5 minutes but I think it's worth it. They work great as a salad topping! I suggest leaving out the salt if you use the balsamic vinegar, and adding in afterwards to taste.

Rosemary Balsamic Pumpkin Seeds
from dfw.com

Ingredients:
1 cup pumpkin seeds or pepitas, raw
1 Tbs. olive oil
1 Tbs. balsamic vinegar (optional)
1 tsp. garlic, minced
1 tsp. thyme, minced
1 tsp. rosemary, minced
1 tsp. salt

Instructions:
1. Pre-heat oven to 300F. Line baking sheet with parchement paper.
2. Combine all ingredients, and spread out as a single layer on the pan.
3. Bake for 10 - 30 minutes, stirring every 5 minutes until seeds are golden brown. Try one each time to figure out your perfect seed-doneness.
4. Store dry for up to 3 weeks.

Squash Fritters

Since my friend was in town, that was a special occasion. Special occasions warrant cracking out the 4-cup deep fryer that my roommate gave to me a couple years ago. Best (and worst-for-me) xmas present ever. We made tempura green beans (and a delicious wasabi sauce to boot), jalapeño poppers (amazing using fresh, local jalapeños), potato fries (your standard cut, throw in oil, salt-to-taste), but best of all: These squash fritters. These are basically little delicious rosemary-squash soufflés.

Squash Fritters
from What About Second Breakfast?

Ingredients:
1.5 cups pumpkin or squash puree
2 large eggs
1/2 cup flour
2 tsp. baking powder
1/2 tsp. salt
3/4 cups grated Parmesan
2 Tbs. fresh rosemary, chopped
pepper
oil for deep frying (I used peanut oil)

Instructions:
1. Fill deep-fryer to marked level, and heat.
2. Beat eggs in medium bowl. Stir in squash purée with eggs. In another bowl, combine flour, baking powder, and salt. Combine flour mixture in with the purée mixture. Add Parmesan, rosemary, and pepper. Stir until it just comes together.
3. When oil is at temperature (340F), scoop 1 Tbs. of dough into the oil, being careful not to get splashed with hot oil. Cook until golden brown on both sides, making sure to turn fritters so both sides get cooked.
4. Remove fried fritters with a slotted spoon and place on a plate lined with paper towels. Serve immediately.

Rosemary Garlic Croutons

Rosemary Garlic Croutons

Ingredients:
1 baguette
olive oil
1 spring fresh rosemary
3 cloves garlic, pressed
salt and pepper to taste

Instructions:
1. Pre-heat the broiler.
2. Slice the baguette into 1" rounds. Brush each side with generous amounts of olive oil, and arrange on a baking sheet.
3. Broil for 2 minutes, flip the pieces, and broil for 2 more.
4. Chop the baguette into cubes, put into a large mixing bowl. Drizzle 2 Tbs. or so of olive oil over, and gently stir with hands until the olive oil is evenly distributed.
5. Add rosemary leaves, garlic, and salt and pepper to croutons, and mix gently with hands until evenly distributed.
6. Spread croutons out evenly over the baking sheet, broil for 2 minutes, put back into mixing bowl, stir with a stirring spoon, and then spread back evenly out on cookie pan and broil again for 2 minutes. Repeat this process until croutons have reached desired hardness.
7. Store at room temperature in an air-tight container, and use within the week.

Gnocchi Gratin with Blue Cheese

This.... was delicious. I know it's lots of work if you make the gnocchi by hand the same evening, and I know it takes a lot of costly cheese ingredients, and I'm sure I gained several pounds from this. But it's all worth it. Serious deliciousness.


Gnocchi Gratin with Blue Cheese
from Bon Appetit

Ingredients:
~100 gnocchi, uncooked (one recipe found here)
1 cup creme fraiche (or heavy cream)
3.5 oz. finely grated Parmesan
1 tsp. rosemary
a 1/4" slice fresh ginger
2 Tbs. butter, room temperature
4 heaping Tbs. fine dried breadcrumbs
4 oz. blue cheese (mild type)

Instructions:
1. Pre-heat oven to 375 F (190 C) and a large pot of water until boiling.
2. Heat the creme, ginger, and rosemary in a sauce pan until boiling, then take off the heat, cover, and set aside.
2. Butter a 1.5 qt. baking dish or gratin dish with half the butter (anything with sides and as much surface area as possible.
3. Once pot of water is boiling, in batches (12 or so) cook the gnocchi until they float to the top, placing them in the buttered dish when done.
4. After all the gnocchi is cooked, take the ginger slice out of the creme, and mix the creme in with the gnocchi.
5. Crumble the blue cheese on top of the gnocchi/creme mixture.
6. Mix 1 tbs. of butter with the breadcrumbs and 3 Tbs. Parmesan, and spread on top.
7. Finally sprinkle the remaining 2.5 oz. grated Parmesan on top of the mixture, and put in the oven for 25-30 mins until top is bubbling and browned.