Fall = Rosemary

I didn't post all summer, which is unfortunate because I missed the opportunity to share summer recipes, which are my favorite.  It's only now that I remembered this thing existed.  From now on, more recipes!  More posts! 

Rosemary is, believe it or not, one of my least favorite herbs.  In general, I find it too strong, and the taste reminds me of chicken, something I stopped eating over five years ago.

But rosemary, in moderate amounts, is delicious, and above all it is one of the best herbs for fall.  Its flavor goes perfectly with fall vegetables, and stuck under the broiler, it's amazing.


This is what I just had for lunch.  Enjoy.

Rosemary Scrambled Eggs with Roasted Peppers
(roasted peppers can be bought in a jar at any market, but homemade they are about 500,000 times better.  so, below is my dad's old method for roasting bell peppers.)

Roasted Peppers (You will need):
-bell peppers, preferably organic, very fresh and crisp (wrinkly, soft skin will not work)
-tongs
-brown paper bag

1. Set oven to 450 degrees Fahrenheit.
2. After oven has heated, remove stems of peppers, and place cleaned and dried bell peppers (whole) on a cookie sheet in the broiler.
3. Let the peppers roast for 5 or more minutes until charred black.  Use tongs to flip to other side, and let them roast 5 minutes again.
4. Put the peppers in brown paper bags; leave alone for an hour or more.
5. The charred part comes right off, and voila, you have roasted peppers. 

Scrambled Eggs with Roasted Peppers (serves one)
-2 organic, cage free large or jumbo eggs
-white onion
-cherry or grape tomatoes (need I say organic again?)
-fresh rosemary
-sea salt and black pepper to taste

This can also be made with garlic, in which case you'd use only a half clove of garlic if it's small or a quarter clove if it's big.  Trust me, garlic comes out really strong in eggs. 

1. Heat oil in a skillet, and add onion and your roasted bell peppers, cut in big slices.  Heat them up, and season however you please.
2. Chop about 1/4th of a white onion.
3. Wash the tomatoes and cut in halves, preferably cross-wise. 
4. Crack two eggs into a bowl, and whisk with a fork, or a wire whisk, if you're feeling that fancy.  Whisk, and whisk, and keep whisking, and then whisk some more.  Your eggs should be completely blended and smooth.  Add sea salt and black pepper in the bowl, and whisk some more. 
5. Using the same skillet, add some more oil and reduce heat to low. 
6. Saute the onion til translucent, then add the tomatoes.  Then take your rosemary, and add a pinch to the pan, stirring quickly and constantly so it doesn't burn.  If you have a stem of rosemary, you'd hold the stem at one end and run your thumb and pointer over the entire stem, going in the opposite direction of how the leaves grow, and it will come off easily. 
7.  Add the eggs immediately after, stirring them continuously with a spatula.  This method, provided the skillet is kept on low heat, will assure that your eggs come out moist and fluffy, as opposed to dry and congealed. 

Serve the peppers next to or on top of the eggs.