Tag Archives: rosemary

Seared Scallops with Pancetta and Radicchio

I’m writing this recipe even though I didn’t *love* it. However, I feel that the ingredients and seasonings were really great – I just don’t like radicchio. I’m sorry, but even with sugar and vinegar added, the radicchio was just too bitter to enjoy. That’s even with pancetta drippings all over it! Maybe my radicchio was old or something?

Anyway, if you love radicchio, you will love this. The soft, buttery scallops on top, the crispy pancetta, the blooming florals of rosemary and the sweet vinegar mixture drizzled over the top. It smelled heavenly.

I really hope somebody tries this and has more success than me! For now, radicchio just isn’t my favorite.

Seared Scallops with Pancetta and Radicchio

Ingredients (serves 2):

  • 1 head radicchio
  • 2 T cider vinegar
  • 2 tsp. sugar
  • 6 large scallops, cleaned and patted dry
  • Kosher salt and pepper
  • 6 oz. pancetta, small diced
  • EVOO
  • 1/2 medium red onion, thinly sliced
  • 1 T minced fresh rosemary
  • 1 large garlic clove, chopped

Remove outer leaves from radicchio and cut head in half through root end, then cut each half into 4 wedges and remove white core. Set aside.

In a small bowl, dissolve sugar into vinegar. Set aside.

Season scallops with salt and pepper. Heat large skilled (cast iron is best) over medium heat until hot. Add pancetta and cook, stirring, until crisp, 5 min. Remove to paper towels to drain and pour off all but 3 T fat.

Increase heat to medium-high. Add scallops and sear until golden brown on each side, 2-3 min. per side. Transfer to plate and cover to keep warm.

Add onion and rosemary to the skillet and cook, stirring, until onion is softened, 3 min. Add garlic and stir 15-30 seconds, until fragrant. Add radicchio and pancetta, season with salt and pepper and cook, tossing gently, until radicchio is wilted, 2-3 min. Take skillet off heat and pour vinegar mixture over. Toss to combine.

To serve, plate radicchio and then top with scallops.

Enjoy, friends! xoxo

Rosemary Rose Fizz

Ah, early summer. It warms to the 80s and 90s every day, but without the oppressive humidity that will strike come August. The absolute perfect time of year to enjoy an after-dinner drink on a shady porch.

A recent Real Simple included a fun recipe that I tweaked to my fancy – rosemary rose fizz. (I don’t know how to make the accent sign over the “e” – rose-aye) It involves making a rosemary-scented simple syrup and adding it to your favorite sparkling spirit. I added it to sparkling rose champagne and prosecco – the less-sweet the wine, the better!

The rosemary offers a lemon-piney scent to the sweet fizz of the wine. As if each bubble were bursting with floral notes. Lovely!

Rosemary Rose Fizz

Ingredients:

  • 1/2 c. water
  • 1/2 c. sugar
  • 2 fresh rosemary sprigs
  • Bottle of your favorite champagne or sparkling wine

Combine sugar and water in small saucepan and bring to boil, then add rosemary and stir until sugar is dissolved. Set aside to cool, then strain out the rosemary.

To serve, dribble a small bit of the rosemary syrup in the bottom of your serving glass – I would do no more than a Tablespoon for a champagne flute, but adjust to your tastes. Top with sparkling wine and garnish with rosemary sprig, if desired.

You could also serve it over ice, which was nice for us because the rose champagne wasn’t completely chilled yet.

Don’t you love this green tumbler? $2 at Target – they call it a votive candle holder; I call it a great little glass! We bought one in every color – green, orange, pink, blue, yellow.

Enjoy your after-dinner drinks, friends! xoxo

Focaccia with balsamic onions and rosemary

A couple big differences exist between this homemade focaccia and the focaccia you buy at the store. Whereas those I’ve purchased are thick, spongy and oily, this homemade recipe yields a thinner bread with a crunchy crust. It still tastes delicious, but it is definitely different than I was expecting.

I’ve made this recipe before, and this time, I added onions caramelized with balsamic vinegar and fresh rosemary. Very tasty, especially when dipped in garlic-infused olive oil and more balsamic vinegar.

Focaccia with balsamic onions and rosemary

Ingredients:

  • 2 packages active dry yeast ( 5 tsp)
  • 1 3/4 c. warm water
  • 1 tsp sugar
  • 3/4 c. EVOO
  • 5 c. flour, plus more for kneading
  • 2 tsp kosher salt
  • 1 tsp coarse sea salt
  • 2 yellow onions
  • 2 T EVOO
  • 2 cloves garlic
  • 2 sprigs fresh rosemary
  • balsamic vinegar

Dissolve yeast in warm water, whisk in sugar and let stand until foamy, approx. 5 min. Pour into large mixing bowl and add 1/2 c. olive oil, flour and kosher salt. Mix at low speed with dough hook (or wooden spoon) until dough is smooth and elastic, 7 min.

Turn dough out on floured board and knead for another 5 min., adding flour to keep it from sticking. Transfer dough to a lightly oiled bowl and cover with plastic wrap. Put in warm place to rise – it should double in size (I put mine by the fire). If you are making this ahead, punch it down after it rises and place in fridge. Bring to room temperature before shaping.

Pour remaining 1/4 c. olive oil on half-sheet pan. Turn dough into pan and press evenly to all sides. Cover the pan loosely with a dry kitchen towel and let rise again in warm spot, about 1 hour.

Meanwhile, thinly slice 2 yellow onions and add to hot frying pan with olive oil, over medium heat. Saute until dark brown and caramelized, about 12 min. Add 2 cloves of chopped garlic and 1 T fresh chopped rosemary. Add 1-2 T balsamic vinegar and stir until everything is thick and caramelized. Season with salt.

Preheat oven to 450.

Sprinkle onion mixture over dough and dimple the surface with your fingers. Sprinkle sea salt over the top.

Bake until golden brown, 20-30 min. Transfer to wire rack and let cool in the pan. Cut into squares and serve warm. For a soft bread every time, microwave leftover slices for 20 seconds.

For anyone who is interested in a great baking book that has beautiful pictures and instructions, here is the book I’ve been using, and loving, “Essentials of Baking” from Williams-Sonoma:

Enjoy the weekend, friends! Do you have your Superbowl menu planned? I know I do…xoxo