Poultry Sauces Uncategorized

Roasted Chicken with Tyler Florence’s Rosemary Pomegranate Glaze

    Tyler Florence's Rosemary-Pomegranate Glaze on a Chicken
    Tyler Florence: Rosemary-Pomegranate Glaze - On a Chicken

    It’s been Pomegranate Week here at StreamingGourmet, and the finale is this Tyler Florence recipe I found at AOL video and posted to StreamingGourmet. You can view the video at the bottom of this post. He roasts a turkey, but since I was serving only 4 people, I decided to roast a chicken. I harvested the rosemary for this recipe from a huge bush in my neighborhood. Go local!


    I’m estimating these ingredients because in the video recipe, Tyler is not very specific, but here’s how I did it:

    2 Tbsp Olive oil
    2 cloves garlic, peeled and crushed
    2-3 large sprig of fresh rosemary
    1 cup pomegranate juice
    1/2 cup orange juice
    1/2 cup brown sugar
    1/4 cup honey
    2 Tbsp butter
    1 6 lb chicken, washed and patted dry
    Salt & pepper to taste

    1. To make the sauce, add the olive oil, garlic and rosemary to a small saucepan over medium heat. Sautée for a minute to release the aromatics and then add the pomegranate juice, orange juice, brown sugar and honey and bring to a boil. Simmer for about 20 minutes until sauce is thickened. It should cling to the back of a spoon.

      Breads Uncategorized

      Apple-Pomegranate Spice Bread

        Apple-Pomegranate Spice Bread
        Apple-Pomegranate Spice Bread


        3 cups all-purpose flour
        1/2 tsp salt
        1 Tbsp baking powder
        1 tsp cinnamon
        1/2 tsp ground allspice
        1 pinch ground cloves
        1 generous pinch fresh ground nutmeg
        3/4 cup sugar
        1/4 cup brown sugar
        2 eggs
        1/2 stick (1/4 cup) melted unsalted butter
        1 1/4 cup milk
        1/4 cup unsweetened applesauce
        1 cup finely diced apples
        1 cup pomegranate arils

        1. Mix all of the dry ingredients. Stamp the mixture with a whisk to break apart any brown sugar clumps.

        2. Melt the butter by placing it in a microwave-safe ramekin and microwaving it for about 30-40 seconds. Mix the melted butter with the applesauce to cool it down. Beat the eggs and milk together. Beat the applesauce/butter mixture into the egg/milk mixture.

          Basics Produce Uncategorized

          How to Get the Arils Out of A Pomegranate

            Getting the seeds (arils) out of a pomegranate is not as difficult as it may seem. I got more than a cup of arils out of just one large pomegranate, pictured here.


            Start by cutting off the top of the pomegranate about 1/2 inch down from the top (the crown).

            Cut off the top of the pomegranate
            Cut off the top of the pomegranate
              Produce Uncategorized

              Pomegranate Teaser

                Pomegranate Arils
                Scored Pomegranate with Arils

                This is the first pomegranate I’ve ever opened. I love the color. The arils were easy to remove. Just wait to see what I’m going to cook with them.

                  Appetizers Salads Uncategorized

                  Roasted Beet Salad with Goat Cheese

                    Beet Salad
                    Beet Salad

                    Roasted beet salad is one of my absolute favorites and recently at Le Garage in Sausalito, I had a beet salad with some scrumptious goat cheese on it. I was inspired to make beet salad at home and add a little goat cheese myself.

                    The goat cheese does not appear in the photograph but I dropped slices of it as a garnish right before serving the salad.


                    6 medium beets (3 red, 3 yellow)
                    Olive oil for roasting

                    3 Tbsp Olive oil
                    Juice of half a lemon
                    1 Tbsp fresh grated orange zest
                    Juice of one orange
                    1 Tbsp shallot, minced
                    1/2 tsp dijon mustard
                    1 1/2 Tbsp Fresh Italian parsley, chopped
                    1 3 oz package of herbed goat cheese – room temperature

                    I’ve been looking for a better way to roast beets and this time I found one from who else? Martha Stewart. Following her advice, I drizzled each beet with olive oil and wrapped it aluminum foil lined with parchment paper. I also seasoned the beets with salt and pepper before folding them up into their individual packets. Then I roasted them for about an hour in an oven heated to 450˚F. They were delicious right from the get-go and needed little adornment for the salad.

                      Soups and Stews Uncategorized

                      Classic Beef Stew

                        Beef Stew
                        Beef Stew

                        I think of November as comfort food month, so I thought I’d kick things off by making some beef stew. It’s easy, healthy and relatively affordable. What more could you want?

                        Time-saving tips:
                        Buy beef cubes pre-cut
                        Buy baby carrots and throw them in whole
                        Buy little red potatoes and just slice them in half


                        2 Tbsp extra virgin olive oil
                        3 cloves garlic, minced
                        2 lbs Beef Chuck cut into 1 inch pieces (you can buy it that way at the store)
                        2 Tbsp unsalted butter
                        1 large onion, chopped
                        1/4 cup flour
                        2 cups beef stock
                        1 cup red wine
                        1 Bay leaf
                        2 tsp dried thyme
                        Salt and pepper to taste
                        1 can (14.5 oz) ready-cut diced tomatoes
                        3 cups baby red potatoes, cut in half
                        1 bag (16 oz) frozen peas, thawed

                        1. Heat olive oil in dutch oven over medium heat. Add garlic and sautée for 1 minute.

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