Andy Montoya
Rosemary and cheese are a classic combination. While rosemary is a versatile herb that goes with just about anything, it is known to pair exceptionally well with hard cheeses like Parmesan. The two ingredients are often used together in recipes like rosemary Parmesan artisan bread and roasted Parmesan rosemary potatoes.
| Characteristics | Values |
|---|---|
| Pairing | Parmesan cheese and rosemary are a good pairing |
| Examples of dishes | Roasted Parmesan rosemary potatoes, rosemary Parmesan artisan bread |
| Other cheeses that pair with rosemary | Aged cheddar, gouda, mozzarella, feta, ricotta, Swiss, Monterey Jack |
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What You'll Learn
Rosemary Parmesan Artisan Bread
Rosemary and Parmesan are a match made in heaven. The sharp, nutty Parmesan and the aromatic, peppery rosemary complement each other beautifully. This Rosemary Parmesan Artisan Bread is a highly addictive, flavourful, and fragrant loaf with a crusty exterior and a soft, fluffy interior.
Ingredients:
- 450g bread flour
- 2 teaspoons instant yeast
- 2 teaspoons salt
- 1 cup grated Parmesan
- 2 tablespoons of finely chopped rosemary
- 375g lukewarm water
Method:
- Mix the dry ingredients (flour, yeast, salt, and rosemary) in a large bowl. Whisk the rosemary with the flour and salt. Whisking helps to ensure even distribution of the ingredients.
- Grate the Parmesan cheese by hand using a coarse paddle grater. Freshly grated Parmesan is best for this recipe. Pre-grated, powdery Parmesan may not work as well.
- Add the Parmesan to the dry ingredients and mix.
- Pour in the lukewarm water. Mix with a wooden spoon or spatula until a shaggy dough forms, ensuring no streaks of unmixed flour remain.
- Cover the bowl with cling film and let it rise in a warm place until it has doubled in size. This could take anywhere from 45 minutes to 2 hours, depending on your climate.
- After the dough has doubled in size, add the cubed cheese and shape the dough. The cubed Parmesan should be added just before the cold proof to create melty, cheesy pockets.
- Dust the dough with flour, cover, and proof in the fridge for up to 24 hours.
- Turn the dough out onto parchment paper, reshape if needed, score, and bake.
Serving Suggestions:
This bread is delicious served alongside soups, stews, roasts, grilled meats, or a savoury breakfast of runny eggs and crispy bacon. It is also wonderful fresh from the oven with good-quality olive oil or herby garlic butter. For a textural contrast, toast slices after the first day. The bread freezes well, too. Slice and place in zip lock bags, then defrost in the toaster straight from the freezer.
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Roasted Parmesan Rosemary Potatoes
Rosemary and parmesan cheese are a match made in heaven. The woody herb and the salty, nutty cheese complement each other perfectly. This combination is delicious in a variety of dishes, including roasted potatoes. Here is a recipe for roasted Parmesan rosemary potatoes that you can make at home:
Ingredients:
- Potatoes (baby or regular-sized)
- Olive oil
- Salt
- Black pepper
- Onion powder
- Garlic powder
- Fresh rosemary
- Grated Parmesan cheese
Instructions:
Preheat your oven to 400-425°F. Line a baking sheet with aluminum foil or parchment paper and coat it with olive oil. Alternatively, use a non-stick cooking spray and dust with flour.
Cut the potatoes into uniformly sized pieces, about 1-inch chunks. Place them in a large bowl and toss with olive oil, salt, pepper, onion powder, garlic powder, and chopped rosemary until the seasonings are well distributed. You can also add some crushed garlic at this stage for extra flavour.
Spread the potatoes onto the prepared baking sheet in a single layer. Roast them in the oven for 20 minutes, then remove the pan and give it a shake. Some potatoes may flip over, which is fine.
Sprinkle grated Parmesan cheese over the potatoes and return them to the oven. Roast for an additional 5-20 minutes, or until the potatoes are golden brown and tender. The total baking time will depend on the size of your potato pieces and your desired level of crispiness.
Once the potatoes are done to your liking, remove them from the oven and sprinkle with additional Parmesan cheese, if desired. Serve them immediately as a delicious side dish for breakfast, lunch, or dinner. Enjoy!
Tips:
- If you prefer, you can toss the potatoes with the Parmesan cheese before roasting, but some people find that this causes the potatoes to stick to the baking sheet.
- For extra crispy potatoes, cut them into smaller pieces to increase the surface area in contact with the hot oven and baking sheet.
- Feel free to experiment with different varieties of potatoes, such as baby potatoes, red potatoes, purple potatoes, or fingerling potatoes.
- You can also try using different types of cheese, such as Pecorino Romano or Asiago, instead of Parmesan.
- To add some extra flavour, try garnishing the potatoes with fresh herbs like parsley or chives after roasting.
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Parmesan Herb Crisps
Parmesan and rosemary are a match made in heaven. The nutty, aromatic flavours of Parmesan cheese complement the peppery, piney notes of rosemary, making them a perfect pair for a variety of dishes. One such dish is Parmesan Herb Crisps, a delicate, crispy, and crunchy snack that can be served alongside soups, salads, or even as a garnish for a charcuterie board. Here is a detailed recipe for Parmesan Herb Crisps:
Ingredients:
- Freshly grated Parmesan cheese (from a block)
- Dried rosemary (or fresh rosemary)
- Garlic powder (optional)
Instructions:
- Preheat your oven to 400 degrees Fahrenheit.
- Line a baking sheet with parchment paper or a silicone baking mat. Parchment paper is highly recommended to prevent sticking.
- In a bowl, grate the Parmesan cheese. If using fresh rosemary, chop it finely and add it to the bowl along with the garlic powder, if desired. Stir to incorporate the ingredients evenly.
- Measure one heaping tablespoon of the cheese mixture at a time and place it onto the lined baking sheet. Spread each tablespoon into an even circle, spacing them about half an inch to one inch apart.
- Bake for 5 to 7 minutes, or until the crisps are lightly browned across the tops and golden around the edges. Keep a close eye on them after 4 minutes, as they can quickly brown.
- Remove from the oven and allow the crisps to cool completely before removing them from the sheet. They are very delicate when hot, but they will continue to crisp as they cool.
- Serve as a crunchy snack or use as a garnish.
Storage:
These Parmesan Herb Crisps can be stored in a sealed container for 2-3 days at room temperature. They can also be refrigerated for up to a week or frozen for up to two months. However, they may lose some of their crispiness over time, especially when refrigerated or frozen, so they are best enjoyed fresh.
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Rosemary Brie en Croute
While I could not find a recipe for Rosemary Parmesan en Croute, I did find a recipe for Rosemary Brie en Croute, which also includes honey, dried cherries, and pecans. Here is a step-by-step guide on how to make it:
Ingredients:
- Puff pastry
- Egg
- Water
- Honey
- Dried cherries
- Pecans
- Rosemary
- Brie
Method:
- Preheat the oven to 350-375 degrees Fahrenheit.
- Beat an egg and mix it with water in a small bowl.
- Stir together the dried cherries, honey, toasted pecans, and rosemary.
- Lay the puff pastry on a lightly floured surface and cut it into a large oval, reserving the scraps.
- Spoon the cherry mixture into the center of the puff pastry.
- Top with the cheese.
- Brush the edges of the oval with the egg mixture.
- Fold the pastry up over the cheese to cover.
- Trim the excess pastry and press to seal.
- Brush the seam with the egg mixture.
- Place the pastry seam-side down onto a baking sheet.
- Decorate the top with the pastry scraps, if desired.
- Brush with the egg mixture.
- Bake for 25-35 minutes or until the pastry is golden brown.
- Let stand for 30 minutes.
Variations:
Some variations of this recipe include using two pastry sheets to encase the brie, drizzling honey on top of the brie, and adding green chile jam or dried tart cherries on top of the brie.
Rosemary is a herb that is considered to go well with many foods, especially in cold weather. It is commonly used in savoury dishes, but it can also add intrigue and complexity to sweets. It pairs well with cheese, including Parmesan, mozzarella, cheddar, gouda, Roquefort, and feta.
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Rosemary-infused cheese
Rosemary-infused Parmesan Cheese
Rosemary is a herb that is considered to go well with just about everything we eat during the fall and winter. It is particularly known to pair well with cheese. Parmesan, or Parmigiano-Reggiano, is a type of Italian cheese that has a strong, nutty flavour and a hard, granular texture. It is often used as a topping or ingredient in various dishes.
Infusing Rosemary into Parmesan Cheese
There are a few ways to infuse rosemary into Parmesan cheese, creating a unique and tasty flavour combination. Here are some methods to try:
Rosemary Parmesan Artisan Bread
This recipe involves creating a simple, no-knead artisan bread that is flavoured with Parmesan cheese and rosemary. Here are the general steps:
- Mix the dough and let it rise until it doubles in size.
- Add cubed or shredded Parmesan cheese and shape the dough.
- Proof the dough in the fridge for up to 24 hours.
- Remove the dough from the fridge, turn it out, score it, and bake it.
- The cubed Parmesan is added just before the cold proof to create melty, cheesy pockets.
Rosemary-Infused Oil with Parmesan
Another way to infuse rosemary into Parmesan cheese is by creating a rosemary-infused oil. This can be done by cooking the oil with rosemary or using a no-heat method. Here are the general steps for the cooking method:
- Select four to six sprigs of rosemary and remove the needles from the stems.
- Measure two cups of your chosen oil, such as extra virgin olive oil or canola oil.
- Combine the oil and rosemary needles in a slow cooker or pan.
- Cook the mixture on low heat for at least two hours, ensuring it simmers but does not boil.
- Turn off the heat and let the oil steep for an additional hour.
- Strain the rosemary needles from the infused oil.
- Combine the rosemary-infused oil with grated or shredded Parmesan cheese.
The no-heat method involves placing rosemary sprigs into a jar, filling it with oil, and letting it infuse in a sunny spot for about a month. This method creates a gently infused oil that can be combined with Parmesan cheese.
Other Ideas
Rosemary-infused Parmesan cheese can be used in a variety of dishes, such as:
- Grilled cheese sandwiches: Spread rosemary-infused oil on bread, add grated Parmesan cheese, and grill.
- Pasta dishes: Toss cooked pasta with rosemary-infused oil, grated Parmesan, and other ingredients to create a flavourful dish.
- Salads: Sprinkle rosemary-infused Parmesan cheese over a salad for a unique flavour and texture.
- Toppings: Use rosemary-infused Parmesan cheese as a topping for soups, stews, or roasted vegetables.
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Frequently asked questions
Yes, rosemary and parmesan cheese pair well together. You can make rosemary parmesan artisan bread, or roasted parmesan rosemary potatoes.
Rosemary pairs well with a variety of cheeses, including mozzarella, cheddar, gouda, brie, feta, and ricotta.
You can use rosemary and parmesan cheese in a variety of dishes, including bread, potatoes, eggs, bacon, pasta, salads, and sandwiches.
When pairing rosemary with other cheeses, it is important to match the herb intensity to the cheese strength. For example, delicate herbs work better with mild cheeses, while robust herbs can complement stronger varieties.
