Read Online Skinny Italian: Eat It and Enjoy It by Teresa Giudice, Heather Maclean - Free Book Online Page A

amazing.
    Frozen • Wash the rosemary and dry it thoroughly. Then stick the whole branches in a plastic bag in the freezer. Once it’s fully frozen, take the bag out and shake the needles off (they come off the stem when it’s frozen much easier than when it’s fresh; they just fall off). Toss the stem, and put all the needles back in the freezer bag. I actually use rosemary so much that I freeze huge bunches of it, and then store all the needles in a little glass jar in the freezer. Any time I need rosemary, I just scoop it out of the jar, put the jar back, and I’m good to go.
    Dried • In a glass jar, dried rosemary will last several months to several years.
    Best in: Sautés, stews, stuffings, dressings, and marinades, also with chicken, lamb, pork, and seafood; great with potatoes, and even in desserts.
    Fun fact: Rosemary is called the “herb of remembrance,” and was used in both weddings and funerals as a sign of love. Brides used to give rosemary to their grooms to ensure their fidelity. Apparently, if the groom couldn’t smell the rosemary, he wasn’t capable of being faithful. Ladies, get out your herbs!

R OSEMARY P OTATOES
    MAKES 6 SERVINGS
    So quick and easy—especially with the microwave shortcut. We make this at least once a week.
    6 small red-skinned potatoes, scrubbed but unpeeled
    2 tablespoons extra virgin olive oil
    1 teaspoon chopped fresh rosemary or ½ teaspoon crumbled dried rosemary
    ¼ teaspoon salt
    1/8 teaspoon freshly ground black pepper
    1. Pierce each potato a couple of times with a fork. Place in a single layer in a microwave-safe baking dish and cover with plastic wrap. Microwave on High until the potatoes are about half-tender, about 5 minutes. Carefully remove the plastic wrap (watch out for the steam!), and let the potatoes cool until easy to handle. Cut the potatoes lengthwise into quarters.
    2. Heat the oil and rosemary in a large skillet over medium-high heat until the oil is hot. Add the potatoes. Cook, stirring occasionally, until crispy and golden brown, about 8 minutes. Season with the salt and pepper and serve hot.
    Sage - SALVIA
    Looks like: Oval, flat, fuzzy, silver-green leaves.
    Tastes like: It has a very strong, musty, peppery taste. Use it sparingly, or it will take over the whole dish.
    Dry or fresh: Dried sage is another herb that is actually more potent and flavorful than when it’s fresh. For that reason (and because then I don’t have to use as much, it’s easier, and it still tastes great), I use dried sage.
    Where to get it: At the grocery store in the produce section, or with the jarred spices.
    How to prep it: Wash and pull the leaves off. Cut and go! Or just shake from the jar.
    How to eat it: It can be eaten raw, but I’m not sure why you would. It’s best used in recipes mixed with other flavors.
    How to cook with it: Be careful how much you add since it’s a powerful flavor. Cooking over long periods of time does diminish the flavor, so keep that in mind (if you want more flavor, add sage at the end of cooking; if you want it milder, add it in the beginning).
    How to store it:
    Fresh • Wash and dry and store in a plastic bag in the fridge (although it will only last about four days).
    Frozen • Like parsley, you can just stick the leaves in a freezer bag and use them as you need them.
    Dried • They’ll last in dried form for six months or more in a dark cabinet.
    Best in: Fatty meats (because sage is supposed to help digest fat) and to even out really strong flavors, like game. Also great in stuffing, ravioli, eggplant, fish, chicken, and roasts.
    Fun fact: Centuries ago, when things were much less clean and hygienic than today, everyone smelled really bad. Especially when a plague came to town or something. Women used to pick little bouquets of fragrant herbs and flowers to hold over their noses when they went out in public—not just to stop the smells, but also hopefully to stop them from catching any germs. The little bouquets were