Fried Rosemary Mozzarella Bites

INGREDIENTS:

• 1/2 cup flour
• 1 egg
• 1/2 cup milk
• 1/2 cup bread crumbs
• 1/2 cup grated Parmesan cheese
• 2 Tbsp very finely chopped rosemary leaves
• 1/2 tsp salt and fresh cracked pepper to taste
• 8 oz container cherry sized mozzarella balls
• vegetable oil for frying
• your favorite marinara sauce for dipping

INSTRUCTIONS                                                

1. Set out 3 small bowls. Put the flour in one. Beat the egg and milk together in the second. Mix the bread crumbs, Parmesan, and rosemary in the third. Add salt and fresh cracked pepper to taste to the breadcrumb mixture.
2. Drain the mozzarella balls and dry them on paper towels. Dip the cheese balls first in the flour, then the egg, then the bread crumbs, tossing well to get an even coating. I double dipped the balls back into the egg and once more into the crumbs to get a nice complete coating. Do this for all the balls, and set on a tray.
3. In a small saucepan with high sides, heat at least 2 inches of oil over medium heat. If you have a thermometer, you're aiming for around 330--340F.
4. Working in small batches, drop the balls into the hot oil and let them fry to a golden brown, about a minute or so. You don't want the cheese to ooze out, so watch them carefully. Toss the balls gently with a spoon to make sure they don't stick and they get evenly cooked. Lift them out with a slotted spoon and set them on a rack while you cook the rest.
5. Serve hot with warmed marinara sauce for dipping.

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Pear & Rosemary Cocktail

INGREDIENTS (4 cocktails)

5 pears (medium size)
1/3 fennel
3 sprigs rosemary
1 inch fresh ginger, more or less according to taste
1 stalk lemongrass, chopped and crushed
a pinch nutmeg, ground
2 pinches ground vanilla
1/2 – 1 cup sparkling water or soda (start with 1/2 cup, add more to taste)

INSTRUCTIONS

Run pears, fennel, 2 sprigs rosemary and ginger in a juicer.Pour the juice into a small saucepan over medium heat, add lemongrass, nutmeg and vanilla. Bring to boil, turn down the heat and let simmer for 15 minutes, or until thickened. Allow to cool completely before straining. Pass through a fine sieve. Crush the ice in a high speed blender. Place the thickened juice in a pitcher or (cocktail) shaker, add soda water and stir to combine. Fill the cocktail glasses with ice and pour over the juice and soda mixture. Garnish with sliced pears and fresh rosemary. 

                                                                Enjoy it!

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Grilled Fish

INGREDIENTS

1 fresh fish, cleaned

1 lemon, juiced

6 cloves garlic, roughly chopped

2-3 tablespoons olive oil

Generous sprinkle of Maldon salt

To stuff the belly cavity

fresh bay leaves

fennel fronds

rosemary sprigs

flatleaf parsley

1 lemon, sliced

INSTRUCTIONS

Season fish inside and out with lemon juice, garlic, and olive oil. Finish with salt.

Stuff all herbs and lemon slices inside fish’s belly cavity.

Transfer fish to an oiled grilling basket (as shown in photos) or use skewers to close belly for grilling.

Grill over medium high heat for 5-7 minutes on each side, or until fish is cooked through.

Garnish with additional flatleaf parsley, baby octopus and a squeeze of lemon juice.

Serve immediately and enjoy!

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Oven Baked Salmon

INGREDIENTS

1½ pound filet of salmon

1 pound baby fingerling potatoes

½ cup red onion, sliced thinly

1 tablespoon fresh oregano, chopped

1 tablespoon fresh rosemary, chopped

1½ cups small broccoli florets

1 large clove garlic, sliced very thinly

4 tablespoons olive oil, divided

2 tablespoons dry white wine

Salt and black pepper

Lemon for flavor if desired

INSTRUCTIONS

Preheat your oven to 400 degrees F. Cut the salmon into 5 pieces. Slice the potatoes in half and set on a large baking tray (17inches x 12inches). Add the broccoli, red onions, garlic and both herbs to the potatoes. Drizzle 3 tablespoons of the olive oil over the mixture and toss well. Spread the vegetables out evenly. Place each piece of salmon onto the baking tray with the vegetables around them. Drizzle the remaining 1 tablespoon of olive oil over the salmon. Pour the white wine over the ingredients and season with salt and pepper. Bake in the oven for 25-30 minutes.

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Rosemary and Garlic Mashed Patatoes

Serves 6 to 8

INGREDIENTS

• 6 large potatoes, washed and cut in 4 wedges
• water
• 1 stick butter
• 3 garlic cloves, minced
• 3 sprigs rosemary
• ½ cup shredded parmesan cheese
• 1 cup sour cream
• salt and fresh pepper, to taste

INSTRUCTIONS

1. Add cut potatoes into a large pot and cover with cold water.
2. Cook over medium heat and simmer potatoes for 15 to 20 minutes or until fork tender.
3. Strain potatoes.
4. In a deep pot (you can use the one you used for the potatoes) add butter, garlic and rosemary sprigs.
5. Cook over medium-low heat until butter starts to brown.
6. Remove from heat.
7. Remove rosemary sprigs and discard.
8. Add potatoes to the prepared butter.
9. Season with salt and pepper. Depending on the saltiness of the parmesan cheese you are using, you may want to wait to salt the potatoes until the end.
10. Add parmesan cheese and sour cream; mash using a potato masher until smooth and creamy.
11. Taste for salt and pepper and adjust accordingly.
12. If you like the potatoes creamier, add more sour cream.
13. Serve.

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