Secret Recipe: Rosemary Parmesan Rice

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Most of my meals during the week feature rice. I either eat it plain with a bit of cinnamon and brown sugar sprinkled over the top, with a side or beans, or I scramble an egg into it. If I’m really on my A-game, I add peas or broccoli to the eggs and rice.

This has been happening for over a decade. I was in need of a change.

Enter Rosemary Parmesan Rice from The Keenan Cookbook. The Keenan’s blog was my Secret Recipe Club assignment of the month. I really like that this husband and wife team have made blogging a family hobby. I’ve been kicking around the idea of hiring a ghost-baker since my mom made cake mix cookies and I posted them on the blog. That or a ghost-dish washer…

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I passed over what I imagine is a very delicious apple banana bread and cookies and cream Oreo fudge brownies when I chose this recipe. The fact that I passed up those two recipes should speak volumes about the need for a change I spoke of earlier. It was a good choice.

This rosemary Parmesan rice recipe is easy to prepare and makes for a great weeknight side dish with all of the flavor but only half of the effort of risotto. I enjoyed it as my main dish, although I imagine it will go well as a side to nearly any entree or make for a great stuffing for baked peppers. Enjoy!

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Secret Recipe: Rosemary Parmesan Rice
Serves: 4
  • 1 tablespoon olive oil
  • ¼ cup onion, chopped
  • 1 garlic clove, minced
  • 2 cups vegetable or chicken broth
  • 1 cup rice, uncooked
  • 1 tablespoon fresh rosemary, minced (or 1 teaspoon dried rosemary, crushed)
  • ¼ teaspoon pepper
  • ¼ cup shredded Parmesan cheese
  1. Heat the oil in a saucepan or large skillet over medium heat.
  2. Add the onion and garlic and saute until tender, about 3-5 minutes.
  3. Stir in the broth, rice, rosemary and pepper.
  4. Bring to a boil, reduce heat, cover and simmer until the rice is tender and the liquid is absorbed.
  5. Remove from the heat and stir in the Parmesan cheese.


EGGciting Rosemary Angel Food Cake with Lemon Glaze

Egg Week 030 Edited EGGciting Rosemary Angel Food Cake with Lemon Glaze

The second of three EGGcited posts features an angel food cake I made with the help of OXO’s 3-in-1 Egg Separator. I have used my fair share of egg separators over the past few years, but nothing could beat the good old fashioned use of my hands to remove an egg white from and egg yolk. Still, as much as I do not really mind using my hands, I would prefer to use a tool of some sort to get this done.

Enter the 3-in-1 Egg Separator. This little gadget did not disappoint. I liked the way it hooked onto the side of  both my thick- and my thin-edged bowls. I had to give it a gentle tap or shake from time to time, but that was only because some of the egg whites were simply thicker than others. I even went a little wild and put two eggs in at one point simply to see what would happen. I would not recommend that, as the bottom yolk wants to press out through the edges where the whites slip through.

My favorite part of this gadget was the edge that let me crack the eggs right there on the separator. Every other tool I used required I crack my egg on the side of the bowl or another edge, then quickly move it up to the separator. I never lost more than a few drips of egg white this way, so I would not categorize that as a major issue, but I do like that edge. I could basically do this whole egg separating process with one hand – just crack and drop. Now, on to cake!

Egg Week 053 Edited EGGciting Rosemary Angel Food Cake with Lemon Glaze

Angel food cake made a fair number of appearances in my childhood home. More often than not, my sister would request an angel food cake for her birthday. Sometimes the angel food would be speckled with funfetti (my personal favorite), and it would always be served with whipped cream and berries on top.

For this version, the cake is very lightly flavored with bit of vanilla and almond extracts and speckled not with funfetti but rosemary. None of the flavors are overwhelming, but they work together just enough. Every now and then you get a bite coated in the tart, flavorful lemon glaze and are transported to a happy place. In hindsight, I imagine the cake would taste quite nice if flavored with lemon extract as well.

Now for a word on baking. While you do not need an egg separator to create this recipe, you most likely need an electric mixer. Preferably,  a stand mixer. However, I did this whole thing with a hand mixer, and as you can see it turned out just fine. It took a bit of time, but that was by no means a deal breaker. I’m sure angel food cakes were made before electricity was popular, but I don’t love it enough to figure out how that happened. Probably with a hand-cranked egg beater not nearly as nice as OXO’s.

Egg Week 041 Edited EGGciting Rosemary Angel Food Cake with Lemon Glaze

I used my egg separator 11 times to get the amount of egg whites called for in this Rosemary Angel Food Cake recipe, so it was certainly well worth it.If you need something to do with the 11 to 12 egg yolks you will have left after baking this cake, here are my best ideas from this blog:

You can also make some candied lemon slices to use as a garnish if you like. That link also includes a recipe for rosemary and lemon shortbread cookies, so if you are digging the flavors but not so much in angel food cake form, perhaps those will strike your fancy. If you are not a baker, you can still get great use out of this tool for all of your egg white omelets. Or other omelets.

Now that omelets are on your mind, I will share the recipe I made with the Flip & Fold Omelet Turner in just a couple of days. In case you missed it, I made Bombay-Style Curried Eggs with the help of the OXO Egg Beater earlier in the week. In the meantime, if you are too EGGcited to wait for my final egg recipe, head on over to OXO’s We’re EGGcited Pinterest board to see more great recipes bloggers have cooked up in recent weeks. Enjoy!

OXO provided their egg separator to me free of charge, however, the opinions shared in this blog post are my own.

Egg Week 057 Edited EGGciting Rosemary Angel Food Cake with Lemon Glaze

Rosemary Angel Food Cake with Lemon Glaze
  • For the Cake
  • 1½ cups egg whites (approximately 11-12 eggs), at room temperature
  • 1½ teaspoons cream of tartar
  • ¼ teaspoon salt
  • 1½ cups granulated sugar
  • 1 tablespoon finely chopped rosemary
  • ½ teaspoon pure vanilla extract
  • ½ teaspoon pure almond extract
  • 1½ cups cake flour, sifted
  • For the Glaze
  • ½ cup powdered sugar, sifted
  • ½ teaspoon lemon zest
  • 1 tablespoon lemon juice
  1. Beat the egg whites at high speed until they are foamy.
  2. Add the cream of tartar and salt to the mixing bowl with the eggs.
  3. Continue to beat on high speed while adding the sugar a tablespoon at a time.
  4. After all of the sugar is incorporated, continue to beat the mixture until soft peaks form. The mixture should look glossy, and the peaks will gently curl over themselves when the beaters are lifted from the mixture.
  5. Mix in the rosemary, vanilla extract and almond extract.
  6. Sift one-third of the cake flour over the mixture and use a spatula to gently fold the flour into the meringue. Do this two more times until all of the flour is mixed into the batter.
  7. Spread the batter into a 10-inch angel food cake pan.
  8. Bake at 325 degrees F for 20 minutes, then increase the temperature to 350 degrees and bake for 20 minutes more. When done, the top of the cake will be light golden brown and spring back when touched.
  9. Allow the cake to cool and remove from the pan.
  10. To make the glaze, simply mix the powdered sugar, lemon zest and lemon juice together until smooth.
  11. Spoon the glaze over the top of the cake and allow to set, about 30 minutes.
When making the glaze, take care to sift the powdered sugar in order to avoid unsightly lumps in the glaze.


Happy New Year’s Eve Cocktail: Sparkling Rosemary Grapefruit Soda

Christmas 026 Edited Happy New Years Eve Cocktail: Sparkling Rosemary Grapefruit Soda

Happy New Year’s Eve! After a wonderful week that included visiting with family and friends, I have begun to look forward to the new year. Déjà vu? It is by complete coincidence that I chose to post a grapefruit-inspired drink on both last New Year’s Eve and this one.

I have wanted to make this drink for some time. The two times per year my girlfriends and I get it together enough to make it to brunch, we typically find ourselves at a restaurant that serves a very similar – if not the same – drink. It is delicious, refreshing and the perfect use for winter citrus. As suggested in the original recipe, the rosemary-infused simple syrup is also a great sweetener for lemonade.

Speaking of lemons, this Rosemary Gin Fizz Cocktail is another delicious drink that also makes use of rosemary. I drank a couple of those on Christmas day and found them lovely. I then made these Rosemary Grapefruit Sodas the day after Christmas. Given that I am just now posting them, I have resolved to be more attentive to my teeny tiny blog in the New Year.

Christmas 033 Edited Copy Happy New Years Eve Cocktail: Sparkling Rosemary Grapefruit Soda

Last year, I wrote my resolutions were to practice yoga on a more regular basis as well as to make a galette, Charlotte and Baked Alaska. I succeeded at the yoga and the galette. I did not even try the Charlotte and Baked Alaska, and perhaps more surprising to myself, I did not care. Preferences change, and I decided I simply was not in the mood. Maybe I will get around to those desserts this year and maybe I will not. Either way, I’m sure it will be fine.

I have decided I really do not see a problem with making resolutions any time during the year. My goal on Memorial Day was to finish the five published Game of Thrones books by Christmas. I have been reading (which in this case means looking at  the book on my dresser) A Dance with Dragons since September. In my defense, I have read Gone GirlWhere We Belong, and A Casual Vacancy in the meantime, all of which I thoroughly enjoyed.

Christmas 030 Edited Happy New Years Eve Cocktail: Sparkling Rosemary Grapefruit Soda

Tonight, I have been invited to a party. I would prefer to stay at home and relax on the couch with a book (see above), but I decided to kick-start achieving my resolutions by getting out of my comfort zone. If you find yourself in need of a little resolution inspiration, I found the lists 32 Things You Should Stop Caring About and 25 Things You Need to Forget About rather enlightening.

This year, I struggled to choose my resolutions. At what point do resolutions cross the line into a plain ol’ to do list? The best I can come up with is to start rinsing with mouthwash. I brush and floss, so that next step seems logical.

I am also going to try to meditate, which for me simply means pausing for 15 minutes out of the 16 hours I typically spend awake. This means I must stop for just one of 64 of my 15-minute waking increments. This sounds achievable, yet I have been working on taking just these few minutes for myself  since July. I always tell myself that I will start tomorrow. This time, tomorrow literally is tomorrow. Right after I make cupcakes. Enjoy!

Christmas 040 Edited Happy New Years Eve Cocktail: Sparkling Rosemary Grapefruit Soda

Happy New Year’s Eve Cocktail: Sparkling Rosemary Grapefruit Soda
  • ¼ cup water
  • ½ cup granulated sugar
  • ¼ cup rosemary, roughly chopped
  • 1 cup grapefruit juice (about two grapefruits)
  • 5 cups club soda or plain sparkling water
  • Ice, for serving
  • Rosemary sprigs, for garnishing
  1. Combine the plain water, granulated sugar and rosemary in a saucepan over high heat.
  2. Stir occasionally until the sugar is dissolved and the mixture is hot to the touch, about three to five minutes.
  3. Remove the syrup from the heat and allow it to sit for at least 30 minutes. This will allow the rosemary flavor to infuse throughout the syrup.
  4. When the time has passed, use a mesh strainer (or colander in a pinch) to strain the syrup into a pitcher. Discard the strained rosemary.
  5. Add the grapefruit juice and stir to combine.
  6. Immediately before serving, add the club soda or sparkling water and again stir to combine.
  7. Serve over ice and garnish each glass with sprig of rosemary.