picture recipe

Rosemary Surprise

I prepared this Rosemary Surprise the other day.

I also put a parsley leaf on top to accentuate that life is not that straightforward.

Anyway…

Recently, I’ve found myself in a rather inventing mood here in my kitchen… and this is my second fantasy-come-true this week.

You might ask why I’ve named it a surprise.

Well, have a look, I’ll show you…

These are the ingredients I’ve used.

They are rather simple and easy to obtain.

Because simplicity is my life.

1. First, cut the meat into 5 slices.

You can even let it marinate for a couple of hours, as I did.

But it’s definitely not necessary.

2. Put one slice into a Ziploc or cover with some plastic wrap and pound it until thin.

3. Then cut a piece of aluminum foil – it should be about twice the size of the pounded meat.

4. Place one piece of meat onto the foil and sprinkle with the grilling spice.

(The spice I was using contained some salt so I didn’t have to add any more. In case your grilling spice is salt-free, then use some salt in this step.)

5. Mustard time!

Spread 1 teaspoon mustard over the top.

It will balance the flavors wonderfully.

6. Go on and slice the cheese.

7. Place a few cheese slices over the meat – use as much as needed to cover one half of the meat surface.

8. Place one slice ham over the cheese.

Yum!

9. Slice the onion and the garlic cloves.

There’s a lot of slicing in this recipe.

Slice, slice, slice – like never before.

10. Scatter about 1/5th of the onion and garlic over the meat.

11. Then fold the meat in half – so that the cheese/ham part stays on the bottom and you cover it with the other half.

12. Move the meat to the center of the foil.

13. Now place 1/2 tablespoon butter on top and sprinkle with some rosemary.

If you’re using fresh rosemary, just place the twig on top.

Isn’t this just fun?

I love it when recipes are fun.

14. Wrap the meat with the foil.

Try to press the seals tightly since we definitely want to keep the delicious juices inside.

15. Place the cute packages on a baking sheet.

If you find some free space on the sheet, then slice (again!) some potatoes, sprinkle them with vegetable oil and also with some of the same grilling powder that you’ve used for the meat.

16. Bake at 350 degrees F (175 degrees C) for about 50-55 minuets.

Oh my.

Can you see the juices?

Well that is something!

And also, now you can see why I’ve named it a surprise.

If you served this dish to someone he’d first say something like: ‘Hm, nice piece of meat. Thank you.’

Then he’d go on, slice it open and …

… find out he is really, really lucky to know you.

And that’s very good.

Enjoy, dear friends!

And have a wonderful weekend.

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Cherry Pie …And A GIVEAWAY!

Let me introduce my new most favorite pie to you:

The cherry pie – My dear readers,

My dear readers – The cherry pie!

This might possibly be the most delicious pie on the face of the Earth.

Or, even better – in the universe.

And if there is a multiverse, then there too.

I got amazed by how scrumptiously such a simple pie can taste.

Absolutely yummy and finger-lickin’ (or in more civilized households – fork-lickin’).

But in our household it’s definitely something between finger-lickin’ and plate-lickin’.

Well, welcome to my world.

And now something about the GIVEAWAY…

Because I think that kitchen gadgets of any kind are the next best thing (right after the cherry pie) I’ve prepared this cute giveaway for you.

It’s a CHERRY PITTER.

And it’s simply awesome.
TO ENTER (Contest closed. Thank you.)

To enter this giveaway, just answer the following question in the ‘Comments section’ of this post:

“What is you favorite dessert?”
THE RULES

  • One entry per person, please.

Additional entries:

  • Twitter (follow ZoomYummy and tweet the link of this post; leave a note about it in the comment section of this post),
  • Facebook (fan ZoomYummy and share the link of this post; leave a note about it in the comment section of this post).

(So together you can have three entries.)

Winner will be selected at random and announced on Thursday (June 10).
Good luck, everybody!

(Contest closed. Thank you.)

 

And now, back to the cherry pie…

These are the ingredients.

So simple.

1. To make the crust, place the flour, butter, sugar, salt and water into the bowl of your electric mixer.

2. Mix until the mixture resembles coarse crumbs.

3. Then work with your hands until the dough comes together and you’ve formed a nice, compact ball.

4. Place the dough into a bowl, wrap in plastic wrap and refrigerate for at least one hour.

5. Meanwhile, we can prepare the cherry filling.

In a saucepan, cook the cherries in water for 10 minutes.

6. Mix together the sugar and cornstarch and add to cherries.

(There’s this thing you should really know about me. I have the shortest attention span of all the human beings that have ever lived on this planet. So here I go – taking a picture of one tablespoon cornstarch being added to the sugar which caused me to completely forget about the second tablespoon cornstarch that I should have used as well. The result – my pie was a little more ‘runny’ than it should have been. But don’t worry – I am okay with that.)

7. Cook the cherry mixture until it thickens – about 5 minutes.

8. Cool slightly before using to fill your pie shell.

9. Remove the dough from the fridge and place it onto a well-floured surface.

10. Cut it in about ‘2/3 : 1/3′ ratio (… or, as I so like to say – cut it into a bigger and smaller half – here, I said it. Logical nonsense yet so relieving).

11. To form the pie shell, roll out the ‘bigger half’ on a floured surface into a 14-inch (35 cm) round.

12. Wrap around your rolling pin and carefully unroll over a 9-inch (23 cm) pie plate.

13. Fit gently into the bottom and the side of the plate. Use kitchen shears to trim the dough to a 1-inch overhang.

(I made those little holes on the bottom with a fork and I really don’t know why I made them.)

14. Then go on and fill the shell with the delicious filling.

15. Then grab the ‘smaller half’ of the dough, roll it out into a 14-inch (35 cm) round as well.

16. Using a sharp knife, cut it into even strips (you can use a ruler to guide you).

17. This is how I formed the lattice.

  • Picture 1 – To form a lattice top, lay out four to seven (seven in my case) strips on top of the filling.
  • Picture 2 – Fold back every other strip.
  • Picture 3 – Place one long strip of dough perpendicular to the parallel strips, as shown.
  • Picture 4 – Unfold the folded strips over the perpendicular strip and take the parallel strips that are running underneath (!) the perpendicular strip and fold them back over the perpendicular strip.
  • Picture 5 – Lay down a second perpendicular strip of dough next to the first strip, with some space between the strips. Unfold the folded parallel strips over the second strip. And again take the parallel strips that are running underneath the perpendicular strip and fold them back over the perpendicular strip.
  • Pictures 6 and 7 – Continue this process until the weave is complete over the top of the pie.
  • Picture 8 – Trim the parts of the strips that are longer than the dough underneath.
  • Picture 9 – Fold back the rim of the shell over the edge of the lattice strips and crimp the rim with your fingertips and knuckle.

Or you can just forget the whole lattice thing and cut out some little star shapes and place them on top of the filling.

There you go.

This is the finished lattice – still, I guess it’s really worth a try.

18. Just for kicks, you can brush the top of the lattice with a lightly beaten egg yolk.

19. Bake at 350 degrees F (175 degrees C) for about 45 minutes (or until golden brown).

20. Place the baked pie on a wire rack to cool for about 2-3 hours.

And most importantly – enjoy, dear friends!

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