All posts tagged: rosemary

Citrus and Z’hug Marinated Manchego

When Saratoga Olive Oil Company asked me to write recipes for them using their latest products, I said YES, PLEASE AND THANK YOU, knowing full well that I had a million other things on my plate, including moving in exactly two weeks. Thankfully, I had this recipe in mind for awhile and a plate full of marinated cheese ain’t something to be stressed about. I think you might’ve heard me talk about their olive oil before. But here’s a reminder: five years ago during my first picnic, an incident occurred. To keep the story short, my Canon Rebel had Herbes de Provence olive oil seeping out of it’s pores for 3 months straight. Fun times. I’d love to tell you that I was real chill about being asked to create these recipes and that I didn’t spend an entire day testing out 5 of them at once, but you know I did. I even enjoyed every minute of it. The menu was inspired by their blood orange olive oil, cara cara vanilla balsamic vinegar, and …

My Kind of Muffin

These savory, cheesy muffins are my go-to for picnics, brunch, getaways, but sometimes I make a batch just for Danny who can’t get enough of ’em. (Don’t tell him I said that.) Have them fresh out of the oven or much later. Slather some of my strawberry-fig jam on ’em and be smacked with savory-sweet goodness. This Ham and Cheese Muffin recipe is adapted from Lee Bailey’s Portable Food book. I’ve toyed with it a bit and encourage you to do the same once you’ve nailed down the basics. While he uses only cheddar, I love a bit of the smokier cheeses as well. I’ve always made a batch with smoked gouda but tried smoked gruyère the other day and it was just as lovely. Adding fresh herbs is my favorite way to consume them, though it is optional. I was growing lots of thyme and rosemary during the summer and decided to toss them into the flour. Best. Decision. Ever. Though I think Dan can go without. Cracked pepper adds the spice I always prefer …