Rosemary Bread

I love bread.  I really do.  There's something comforting about a slice of bread from a freshly baked loaf that warms the soul.  I have to admit I don't really understand the low/no carb thing and the people that strictly abide by it.  I don't mean to alienate any of my readers, and I know it works for some people, but in my opinion it's all about moderation.  I tried a low/no carb diet a few times before our wedding in a last ditch attempt to drop a few pounds before the big day, and you know what happened?  I started the diet on a Monday and made it all the way until Friday at which point, when I got home from work I feverishly searched the pantry for a chip, a cracker, a piece of bread, etc. and had myself a nice carb binge.  I'm pretty sure that negated my entire week of carb consciousness.  Lesson learned.  

Soap box aside ;-) homemade bread is tasty on its own, but it can also be the perfect (and simple!) compliment to your dinner.  I usually try to make 4 baguettes every other week.  It's a time investment up front, but the benefits are reaped for the next few weeks since I cut each in half and place them in a resealable freezer bag for defrosting with dinners.  Lately I've been looking to deviate from my normal production.  I've been wanting to try to make a beer bread or herbed bread of some sort, but the right opportunity had not yet presented itself.  Low and behold during a visit from my parents my mom presented me with a beautiful bouquet of fresh rosemary from her herb garden.  Ding!  That was my answer.  Rosemary bread!   The recipe below is adapted from one I found on AllRecipes.  Don't be intimidated by the amount of time it takes.  With bread, there's minimal prep and cook time, but a lot of waiting for it to rise.  Usually I pick a day when I'll be home doing some other projects or errands. I'll prep the dough, then run out grocery shopping, do laundry, or write a blog entry, etc. and return when the dough requires attention.  Ultimately the end product completely justifies the time investment :)

Rosemary Infused White Bean Dip

I don't know why, but I had the hardest time coming up with a cold dip to serve on New Year's Eve.  I make a mean guacamole and spinach dip, but I wanted to try something new, something seasonal, something (relatively) healthy.  After perusing numerous websites and racking my brain I came up with a hybrid of several recipes.  This rosemary infused white bean dip is hummus like in texture, but bountiful in flavor.  An added bonus:  you can make this up to two days ahead!

Ingredients  (Yields approximately 2 cups of dip)

1/4 c. of extra virgin olive oil, divided

2 cloves of garlic, chopped 

1/2 tsp. kosher salt

2 Tbsp. freshly squeezed lemon juice (about 1/2 of a lemon)

2 15.5 oz. cans of cannelloni (white kidney) beans

4 sprigs of rosemary

Fresh ground black pepper

Directions

1.  Pour half of the 1/4 c. of olive oil in to a saute pan.  Turn heat to medium low.

2.  Add the chopped garlic and saute until translucent and soft.
3.  Blend the garlic and olive oil mixture, the salt, lemon juice and beans to a food processor (or use an immersion blender like I did if you don't have a food processor).

4.  Pour the remaining olive oil in to the saute pan and turn the heat to medium.  Add the 3 sprigs of rosemary and saute for about 5-6 minutes turning periodically so they don't burn.

5.  Allow mixture to cool for 5 minutes. Remove the rosemary sprigs and chop 1 tsp. (or more if desired) of the leaves.

6.  Pour the rosemary olive oil over the bean dip*, and sprinkle the chopped leaves over top as garnish.

Serve cold or at room temperature with toasted pita bread, crackers, pita chips, carrots, cherry tomatoes, and/or celery.

*NOTE:  If you do plan to make this dip ahead, keep the rosemary olive oil and bean mixture separate until you serve.  The oil can be kept in the refrigerator for storage.  Just heat it up and drizzle over the bean mixture right before serving.