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cover, and let stand for at least 40 minutes.
When ready to serve, heat to just steaming and
serve hot. (Herbs in the Kitchen)
Asian Pear Sorbet with Rosemary
Poaching Liquid
4-5 Asian pears peeled, cored and coarsely
chopped (4 cups)
1 tsp fresh lemon juice
1 egg white
mint sprigs or sweet cicely feathers, for garnish
In a saucepan combine Poaching Liquid
and pears. Cover and cook over medium heat
until pears are soft (15-25 minutes). Using a
slotted spoon transfer pears to a shallow metal
dish. Strain liquid, cover and refrigerate. Place
pears in freezer until frozen almost solid (3-4
hours). In a food processor fitted with metal
blade or a blender, combine frozen pears and
lemon juice and purée. Add reserved liquid,
blend well, and return to dish. Place in freezer
and freeze, stirring with fork several times,
until solid (3-4 hours). Beat egg white just
until soft peaks form. Return pear purée to food
processor and blend until smooth. Transfer to
mixing bowl. Fold in egg white, spoon mixture
into freezer container, and refreeze until solid
(3-4 hours) or up to 3 days. Just before
serving, return to processor and blend until
smooth (3-4 seconds). Spoon into glasses or
bowls and garnish each serving with mint or
sweet cicely.
POACHING LIQUID
1 cup Chardonnay
2/3 cup water
½ cup sugar
2 slices lemon or 4 slices ginger
4 whole cloves
4 coriander seeds, lightly crushed
1 cinnamon stick broken in to 3-4 pieces (3")
3 sprigs of rosemary
In a large, nonreactive saucepan over
medium-high heat, combine all ingredients and
bring to a boil, stirring to dissolve sugar.
Reduce heat and simmer, stirring occasionally,
10 minutes. Let cool, cover and refrigerate up
to 1 week. Makes about 1 2/3 cups.
(Cooking From the Gourmet's Garden)
Cream of Carrot Soup
4 Tbsp unsalted butter
1 large onion, preferably Spanish or Vidalia
chopped
12 carrots, sliced
1 potato, peeled and diced
4 cups chicken stock
2 Tbsp minced fresh ginger
2 tsp minced fresh rosemary
1/2 cup heavy cream
Salt and pepper
Additional rosemary sprigs for garnish
Melt the butter in a heavy pot over low
heat. Add the onion and let it cook slowly,
covered, until it is soft but not browned, about
30 minutes. Add the carrots and potato,
chicken stock, ginger, and rosemary; cook until
the carrots and potatoes are soft, about 30
minutes longer. Mash with potato masher or
purée in a food processor. Stir in the cream and
season to taste with salt and pepper. Garnish
with rosemary, if desired.
Rosemary Garlic Stir-Fry
2 whole boneless, skinless chicken breasts, cut
into bite-sized strips
1 Tbsp olive oil
5 or more cloves garlic, minced
2 tsp chopped fresh rosemary (2/3 tsp dried)
3 cups chopped fresh vegetables (broccoli,
cauliflower, zucchini, summer squash, onions,
mushrooms, carrots, green beans)
¾ cup chicken broth
4-6 cups hot cooked rice
½ cup cashews
fresh rosemary sprig
In large skillet or wok, cook and stir
half of the chicken in olive oil for 2 minutes, or
until chicken is no longer pink. Remove from
pan with slotted spoon. Repeat with remaining
chicken. Remove from pan and keep warm. In
skillet or wok, cook and stir garlic and
rosemary over medium heat for 1 minute. Stir
in vegetables and broth. Bring to boil. Reduce
heat. Cover and cook mixture for 3 minutes.
Return chicken to the skillet or wok. Toss to
coat. Heat. Serve over hot cooked rice.