Rosemary Roasted Potatoes October 16, 2014

Filed Under: Recipe,rosemary roasting blend - Sue Fuirst @ 11:40 am
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Roasted Rosemary Potatoes


1 lb small potatoes, red skinned, fingerling or Yukon Gold are good choices and readily found at farmers markets, cut into quarters or 1″ pieces

1 shallot, diced (optional)

2 Tbsp olive oil

1 tablespoon Basics Fuirst Rosemary Roasting Blend

Preheat oven to 400°

Place potatoes and shallots in a large bowl.  Pour in olive oil and Basics Fuirst Rosemary Roasting Blend.  Place potatoes and shallots on a metal roasting pan and set in oven for 30-45 minutes. Shake pan once or twice during cooking to ensure even roasting. Serves 4 as a side dish.

Better than fries!


Beef Stew January 8, 2014

Filed Under: Recipe - Sue Fuirst @ 3:50 pm
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classic beef stew


2 slices of bacon

2 lbs beef cubes

¼ cup plus 1 Tbsp flour

1 large onion, coarsely diced

2 cloves garlic, coarsely chopped

2 stalks celery, coarsely diced

3 large carrots, cut vertically and thickly sliced into half-moons

1 lb package frozen pearl onions

1 cup red wine

1 15-oz can diced tomatoes

1 cup beef stock

½ lb small white potatoes, cut into cubes

1 heaping tsp Basics Fuirst Cassoulet Seasoning

Kosher salt and pepper

1 tablespoon butter, softened

1 tablespoon tomato paste



Heat a large soup pot or dutch oven over medium heat.  Add bacon and cook until fat is rendered.  Remove bacon and save for another use.  In the meantime, place ¼ cup of flour on a large plate and season with salt and pepper.  Toss beef cubes in seasoned flour, shake off excess, and add to bacon fat in pot.  Brown beef on all sides, work in batches to avoid over-crowding.  Transfer browned meat to a clean plate.


Add onion, garlic, celery, carrots and pearl onions to pot and cook until soft and beginning to brown, about 10 minutes.  Raise heat slightly and add wine to deglaze the pan.  Pour in diced tomatoes and beef stock.  Return browned beef to pot. Add potatoes and Basics Fuirst Cassoulet Seasoning.  Season with salt and pepper.  Adjust heat to a gentle simmer and cook, partially covered, for 1 ½ hours. Alternately, place in slow cooker on low and cook for 4 hours.


While stew is cooking, in a small bowl, mash together butter, remaining 1 Tb flour and tomato paste until well blended.  Stir into stew to thicken and enrich the gravy. Adjust salt and pepper as needed.  Ladle into soup bowls and serve with rustic bread.



The egg holidays are here! March 27, 2013

Filed Under: rosemary roasting blend - Sue Fuirst @ 8:57 pm
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Passover and Easter are all about the egg:  roasting, boiling, coloring, finding.  How about a nice frittata to highlight the season?  Perfect for Easter brunch or a brisket-weary Passover meal .


basic vegetable frittata

6 large eggs

3 tablespoons cream, half and half or milk

¼  teaspoon Basics Fuirst Rosemary Roasting Blend

3 Tablespoons butter, oil or non stick spray

½ onion, diced – leek or scallions work too

1 small potato, cooked and then cut into ½” cubes

1 cup diced vegetables – broccoli, asparagus, spinach, mushrooms – your choice

¼ cup grated cheese


Preheat broiler.

In a small bowl whisk together the eggs, cream and Basics Fuirst Rosemary Roasting Blend.

Heat a large non-stick skillet over a medium flame.  Add 1 tablespoon of butter.  When butter foams, place onions in pan and sauté for 5 minutes.  Add potatoes and vegetables and cook for an additional five minutes.  Melt remaining butter in pan.  Pour in egg mixture.  Stir gently to combine eggs and vegetables.  Let cook until eggs begin to set and the edges look cooked.  Top with grated cheese and place under broiler until cheese melts and turns lightly brown, about 2 minutes.

Slice into wedges and serve.  Serves 4.