Tag Archives: rosemary recipe

Dry Brine Roasted Herb Turkey

If you ask what brine I recommend for this Thanksgiving, it’s a resounding yes to dry brine. You might ask why brine a turkey at all. The answer to that question would be just remember the last time you had dry turkey at Thanksgiving. Using a brine definitely enhances the flavor of a bird with juicy results. Dry brine is a great way to go. What is dry brine? Dry brine is essentially pre-salting a bird. There is no water or liquid involved so there is no mess! The results are a flavorful bird that is moist with crispy skin. The best part is this is super simple to prepare besides being so delicious.

From by the bay, wishing you delicious dry brine food memories!



Dry Brine Roasted Herb Turkey

1 12- to 16-pound fresh turkey, preferably organic
1/4 cup coarse sea salt
1 tablespoon black pepper
6 sprigs fresh thyme
4 springs fresh rosemary
1 onion, halved
1 orange quartered
8 tablespoons unsalted butter, softened
2  to 3 cups chicken stock

The morning before serving rinse turkey and pat dry with paper towels. Rub turkey all over with coarse salt including into the cavities. Place the turkey in a large plastic brine bag and move into the refrigerator.  Before cooking, remove turkey from bag and pat dry. (There is no need to rinse it first.) Place in roasting pan and allow to come to room temperature.Preheat oven to 450 degrees F. Sprinkle half the pepper into main cavity of turkey; add thyme, rosemary, onions and orange quarters. Rub butter all over the turkey including under breast skin by gently lifting the skin.  Sprinkle turkey with remaining pepper. Roast for 30 minutes. Reduce heat to 350 degrees. Add chicken broth to bottom of roasting pan and roast bird for another two hours, depending on size. Baste turkey with chicken broth every half hour. Add additional broth if needed. If turkey is browning too quickly cover breast and wing tips. Remove foil for last 1/2 hour of cooking time. After turkey has roasted for 2 hours, begin to test for doneness by inserting a meat thermometer (digital is best) into two places in thigh, making sure not to touch bone. It should be at about 160 degrees. When roasting is done, tip turkey so interior juices run back into pan. Remove turkey to a separate baking sheet or serving platter. Allow to rest for at least 30 minutes. The fat and drippings can be used to make a gravy.


Note: Figure cooking time approximately 12 minutes per pound for an unstuffed turkey

Savory Rosemary Parmesan Biscotti

Rosemary is one of my favorite herbs. I love the taste, aroma and look of rosemary. This is my must have herb that I use over and over again while cooking. It’s especially nice that rosemary also offers some health benefits as well. This recipe is a delicious change up on the traditional biscotti. It’s a savory version prepared with rosemary, parmesan cheese , walnuts, cracked black pepper and fennel seeds. This biscotti is perfect served with a runny cheese and a glass of wine for cocktails or on the side of a green salad , soup or omelette. You’ll love the taste!

From by the bay, wishing you rosemary flavored food memories!





  1. an evergreen shrub, Rosmarinus officinalis, part of the mint family, which is native to the Mediterranean region, having thick, narrow leaves and pale-blue, bell-shaped flowers, used in cooking to flavor foods, as well as used in perfumery and medicine. Rosemary is a traditional symbol of remembrance.

Rosemary has several health benefits. Some of the benefits are reducing anxiety, elevating mood, boosting memory, offering brain protection, pain relief, headache relief and anti-inflammatory.

Savory Rosemary Parmesan Biscotti


  • 1 1/2 cups all-purpose flour, plus additional for kneading
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 3/4 cup freshly grated Parmesan cheese
  • 2 teaspoons black peppercorns
  • 2 teaspoons fennel seed
  • 1 tablespoon chopped fresh rosemary
  • 1 1/2 sticks unsalted softened butter, 12 tablespoons
  • 1/2 cup toasted walnuts, chopped
  • 4 eggs
  • coarse sea salt such as Maldon for topping


Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Place the peppercorns and fennel in a spice grinder and pulse until coarsely ground. In a bowl, mix together the flour, baking powder, fine sea salt, rosemary, fennel and pepper. In a separate bowl, using a mixer, beat the butter until light and fluffy. Add three of the eggs one at a time, mixing well between each addition. Add the cheese and nuts and mix well, then add the dry ingredients until the mixture just comes together. Divide the dough into two equal pieces and with floured hands roll into logs to a length of about 12 inches and width of 1 1/2 inches. Whisk the remaining egg and brush it over the dough. Place logs side by side on the baking sheet. Sprinkle the logs with the coarse sea salt, and bake for about 30 minutes or until the logs are light brown and firm to touch. Remove from the oven and allow to cool 20 minutes on a rack. Using a serrated knife, cut the logs into 1/2 inch slices and arrange the slices cut side down on the baking sheet. Return to the 350 degrees F oven and bake for an additional 5 minutes. Turn, and bake another 5 minutes or until firm to the touch. Cool completely before storing.


New Year’s Eve Easy Party Snacks

Here’s a couple of my favorite party recipes , easy to use for New Year’s Eve or any party!

From my the bay wishing you Happy New Year’s Eve memories!


blog olives 1

Marinated Olives with Orange and Cranberries


1/2 pound green pitted olives, such as manzanilla
1 shallot, minced
1/4 fresh orange cut into 1 inch pieces, with rind
1 tablespoon fresh orange juice
2 tablespoons olive oil
1/4 cup dried cranberries
1 teaspoon rosemary leaves

Bring 1 cup water to boil in small sauce pan. Remove from heat and add cranberries. Let sit 15 minutes and drain and cool in mixing bowl. Add remaining ingredients and mix well. Refrigerate until ready to serve.

blog bacon date

Bacon Wrapped Dates Stuffed with Provolone
24 pieces

24 pitted Medjool dates
12 slices bacon
2 ounces provolone cheese
Preheat oven to 400 degrees F. Cut the bacon slices in half with a scissor. Cut the provolone cheese into 24 small sticks approximately 1” x 1 ¼”. Place cheese into the date. Wrap date with a ½ slice of bacon and place on a parchment lined baking sheet. Bake for 15 minutes and turn the dates over and bake for 15 more minutes until the bacon is crispy. Cool for 10 minutes before serving.
You can make these with other sharp cheeses such as Manchego, Parmesan or Soft Gorgonzola.

blog pickle grapes

Pickled Grapes with Rosemary and Chiles


6 cups stemmed mixed red and green seedless grapes (about 2 pounds)
2 cups distilled white vinegar or white wine vinegar
2 tablespoons kosher salt
2 teaspoons sugar
3 cloves garlic, crushed and peeled
Leaves from 1 four-inch sprig rosemary
1/2 teaspoon crushed dried red chile flakes


Pack the grapes into 3 pint-size glass containers with lids. Pour the vinegar and 1 cup water into a saucepan, set it over medium-high heat, and add the salt, sugar, garlic, rosemary, and chile flakes. When the mixture starts to simmer, remove the pan from the heat and divide the hot brine among the pints of grapes. Cover loosely and let cool to room temperature. Cover tightly and chill in the refrigerator for about 1 hour before serving. The pickles will keep in the refrigerator for about 2 weeks.

Reprinted from The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor by Matt and Ted Lee. Copyright © 2009 Published by Clarkson Potter

Prep time: 10 minutes
Cook time: 1 hour 30 minutes
Total time: 1 hour 40 minutes
Yield: Makes 1 1/2 quarts

blog curry cashews

Curried Cashews
3 tablespoons olive oil
1 tablespoon curry powder
¾ teaspoon sea salt
¼ teaspoon cayenne pepper
2 cups raw whole cashews
Additional coarse sea salt to taste

Preheat oven to 375 degrees F. Line baking sheet with aluminum foil. Heat olive oil in pan add curry powder, salt, cayenne pepper and cook until fragrant – approximately 1 min.
Add cashews and coat nuts for one to two minutes. Remove from heat and place on baking sheet in one layer. Bake for 12-15 minutes, stirring once. Remove from oven, sprinkle with additional sea salt. Serve warm or at room temperature.

blog shrimp cocktail

Bloody Mary Cocktail Sauce

3/4 cup organic low sodium ketchup
3 tablespoons grated horseradish
1/4 teaspoon tabasco sauce
1 teaspoon fresh lemon juice
1/4 teaspoon ground black pepper
1/4 teaspoon worcestershire sauce
1 teaspoon vodka, optional

Mix all ingredients in a bowl and chill until ready to use. Serve with shrimp, crab or lobster.

Rosemary Sandcake

blog sandcake

Not long ago I was looking for a light easy dessert to complete a meal celebrating the end of summer. I stumbled on this recipe in one of my many cookbooks. The name of the cake was the first draw.  I love rosemary and grow it right outside my kitchen door. Second, sand cake reminds me of the beach. As I read the recipe I was intrigued.  I had never used potato starch in my baking before. I found that using the potato starch made for an interesting soft texture, that crumbles slightly but remains moist. This is one spectacular cake! It has a lovely lemony taste with just a hint of rosemary. Michael Chiarello suggests that this cake be eaten the day that you make it, so I will too, although there really was no cake left to see how it tastes the second day. I’m sure you will enjoy this cake as much as we did here by the bay.

From by the bay , wishing you sandy food memories!

blog sand cake 2

Rosemary Sandcake
Recipe: Michael Chiarello from “Casual Cooking Cookbook”
Unsalted butter and unbleached all-purpose flour for the cake pan
1 1/3 cups sifted potato starch (not potato flour)
1 1/2 teaspoons baking powder
1 cup (1/2 pound) unsalted butter, at room temperature
1 cup plus 1 tablespoon superfine sugar
3 eggs, separated
2 tablespoons grated lemon zest
1 tablespoon finely minced fresh rosemary
1/2 teaspoon pure vanilla extract

For serving:
Confectioners’ sugar
3 pints mixed summer berries or 6 peaches, peeled and sliced, or a combination
Granulated sugar
Lightly whipped heavy cream


Thoroughly butter the bottom and sides of a 9-inch round cake pan with 2-inch sides. Line the bottom with a round of parchment paper. Coat the sides of the pan with flour, shaking out the excess.Make the cake: Sift the potato starch and baking powder into a bowl. In an electric mixer, cream the butter until smooth. Add the 1 cup sugar gradually, beating until well blended. Add the egg yolks one at a time, beating well after each addition and scraping down the sides of the bowl once or twice. Beat in the lemon zest, rosemary, and vanilla. By hand, stir in the dry ingredients just until blended.

Beat the egg whites and the remaining 1 tablespoon sugar to soft peaks. Fold half of the beaten whites into the potato starch mixture to lighten it, then gently fold in the remaining whites. Transfer the batter to the prepared pan, leveling it with a spatula.

Place in a cold oven and turn the thermostat to 350ºF. Bake until the cake is well risen, nicely browned, and beginning to pull away from the sides of the pan, 50 to 55 minutes. Let cool completely in the pan on a rack, then invert onto the rack and carefully remove the parchment paper. Invert again onto a serving platter. Put the confectioner’s sugar in a sieve and dust the surface of the cake lightly with it.

Thirty minutes before serving, put the fruit in a bowl, add granulated sugar to taste, and crush the fruit with a fork until it is roughly mashed. Let it stand 30 minutes to render some juice.

Cut the cake into 12 slices. Serve a slice of cake with crushed fruit spooned over and around it and a dollop of whipped cream on the top or alongside.