Recipes from An Epicurious Lifestyle's kitchen

Tag: Rosemary

Winter Stew

Winter Stew

I received my new Fine Cooking Magazine the other day in the mail…funny because I was just about to not renew my subscription! And there it was ~ such a great idea, a step by step guide to creating stews (I normally hate), your way! Peter, […]

Pork Tenderloin stuffed with Grapes

Pork Tenderloin stuffed with Grapes

I know everyone, I hear ya, shop local but…you have to admit that Trader Joe’s does have some great deals! This is what Trader Joe’s has to say about Pork Tenderloins and I completely agree! Long gone are the days when eating pork meant loading […]

Jamie Oliver’s Grape and Rosemary Calzones

Jamie Oliver’s Grape and Rosemary Calzones

Love Jamie Oliver ~Anything I have made from one of his shows, cookbooks, etc…always turns out delish! He also has a Mugnaini Tuscan oven like the one we use to have in our backyard and now lucky for us, my sister has one too. I recently ran into one of the sales reps for these ovens and he told me that Jamie Oliver is now the ambassador for these Mugnaini ovens in the UK (hmm I wonder if he got his for free!) We had a “family” dinner at my sister and brother-in-laws last night and I made these little sweet grape and rosemary calzones using my sister’s Tuscan oven of course!

Jamie Oliver’s Grape and Rosemary Calzones

Yield: 10-14 Small Calzones

Ingredients

1 basic pizza dough recipe

1 lb. seedless red grapes, washed, picked and halved

½ teaspoon ground cinnamon

3 sprigs of fresh rosemary, leaves picked

1 small wineglass of vin santo or sweet white wine

Scant 1 cup sugar

1 handful of pinenuts, lightly toasted

Flour

Extra virgin olive oil

Optional: sticks of rosemary

My sister Sharon getting the oven prepared!

Directions

While your dough is rising, mix your grapes, cinnamon, rosemary, vin santo, sugar and pinenuts in a bowl. The sugar will draw all the lovely syrupy juice out of the grapes. Allow your grapes to marinate for about half an hour.

Divide the dough into 2 pieces, roll each of these out ½ inch thick, and dust with flour or keep it from sticking. Using a 6-inch pastry cutter or a saucer as a template, cut out the circles. Of course you can use any size you like, but small ones are quite cute for desserts. Put a dessert spoon of filling in the middle of each circle, fold in half, then crimp the edges together and set on full side of pastry so they are sitting upright. You don’t want any cracks, so just pinch them together if you see any appearing. Drizzle the calzones with a little olive oil and spike them with some rosemary leaves if you like. Bake in a preheated oven at 350 degrees for 20 minutes, until golden.

Peter’s Wine Pick: Prosecco!

~Happy Cooking!