Wednesday, February 3, 2010

Recipe: Roasted Rosemary Nuts

2 cups mixed nuts, such as cashews, walnuts, and pecans
1/2 stick butter
1/3 cup packed light-brown sugar
1 teaspoon chopped fresh rosemary
Coarse salt

Preheat oven to 350 degrees. Roast nuts on a baking sheet for 10-12 minutes until lightly browned. In a large skillet over medium heat, combine butter, sugar, and rosemary . Add nuts and stir until butter mixture is golden brown, about 5 minutes. Line baking sheet with parchment paper and spread nuts out to cool. Toss occasionally as they cool.

My thinking is that these would be awesome crumbled over ice cream but I've yet to try it.

Recipe: Tricia's Ultimate Grilled Cheese

French baguette
Fontina, sliced very thin
Gouda, sliced very thin
Havarti, sliced very thin
herb butter, softened to room temperature

Cut baguette into thin slices. Spread herb butter sparingly onto 1 side of each piece of bread. Layer 3 slices cheese between the bread and pan fry over medium low heat until cheese is melted and bread is crispy and browned. If you're cooking for a few, it's actually much easier to make these under the broiler, turning once.

Recipe: Herb Butter

1 stick butter, softened
1 clove garlic, crushed or 1/4 tsp garlic powder
2 Tbs. Parmesan cheese

1 tsp. Italian seasoning
1/8 tsp cayenne pepper
1/8 fresh ground black pepper
pinch rosemary
pinch salt
dash cayenne pepper flakes
dash parsley
Mix all ingredients well and refrigerate for up to 2 months. But it doesn't last that long.
Use for grilled cheeses, baked garlic bread, spread on a hunk of bread, on corn, baked potatoes, to saute veggies, on steak, the buttery possibilities are endless. Mmmmmm.