Carolina Kitchen

With rosemary oil Infusing olive oil with fresh herbs adds flavor to soups, vegetables or other dishes. Be sure to use fresh herbs; dried ones won’t provide the best flavor. ¼ cup olive oil 1 large sprig fresh rosemary 1½ pounds fresh green beans, ends snapped, left whole 1 cup cherry tomatoes, cut in half 1 teaspoon basil ½ teaspoon salt or to taste

To make the rosemary oil, place the oil and rosemary in a saucepan over low heat. Let heat at a low simmer for 5 minutes. Do not boil. Remove and discard the rosemary, and strain the oil into a small bowl. Set the oil aside.

Preheat the oven to 400 degrees. Scatter the green beans and cherry tomato halves on a sheet pan large enough to hold them in one layer. Pour the rosemary oil over the vegetables, sprinkle with basil and salt, and gently toss to coat.

Roast for 15 to 20 minutes, or until the tomatoes are soft and the green beans are cooked. Stir halfway through if it’s cooking unevenly. Serve.

Yield: 4 servings Sun-Dried Tomato and Herb Spread Italian herbs and the bright flavor of sun-dried tomatoes combine in this spread that’s good on crackers or stuffed into celery ribs. ½ cup or about 10 sun-dried tomatoes* 8 ounces cream cheese, at room temperature 1 teaspoon basil 1 teaspoon oregano ½ teaspoon fennel seed

Fresh parsley leaves for garnish, if desired

Crackers for serving

Place the sun-dried tomatoes in a food processor and pulse for a few seconds to coarsely chop. Add the cream cheese, basil, oregano and fennel seed. Process until combined, stopping to scrape down the sides of the bowl when necessary.

Put the spread in a serving bowl and garnish with parsley, if desired. Serve with crackers.

The spread may be made a day ahead, covered and refrigerated.

Yield: 6 to 8 servings *Do not use sun-dried tomatoes packed in oil. If the sun-dried tomatoes are not pliant, pour boiling water over them and let sit for 1 minute, then drain and pat very dry before using them.

Pan-Fried Snapper

With orange-herb salsa The bright flavor of citrus and the freshness of herbs is a great combination for seafood. Use any thin, mildly-flavored fish in this recipe — and the salsa would be good on shrimp, too. Use green onion tops if you don’t have fresh chives. 1 small tangerine or half 1 teaspoon olive oil, of a small orange plus more for pan 1/₃ cup chopped fresh parsley ¼ teaspoon pomegranate 2 tablespoons chopped vinegar or apple fresh chives cider vinegar 3 tablespoons chopped ¼ teaspoon honey fresh mint Pinch of salt and pepper 4 small snapper filets

Cut the tangerine or orange into chunks and remove seeds but do not peel. Put into a blender and pulse until coarsely chopped. Pour fruit and juice into a small bowl. Stir in the parsley, chives, mint, 1 teaspoon olive oil, vinegar, honey, salt and pepper. Set aside.

Pour enough olive oil into a large sauté pan to cover the bottom and place over medium heat. Sprinkle the filets with salt and pepper. Cook the fish skin-side down for 3 to 4 minutes, then turn over and cook for 3 to 4 minutes more, depending on the thickness of the fish. The fish will flake easily when done and be white throughout. If you can’t fit all the fish in the pan, work in batches and keep the cooked filets warm, covered with foil, in an oven on very low heat.

To serve, place the fish on a platter and spoon the salsa over. Serve immediately.

Yield: 4 servings

Unless otherwise noted, recipes on this page are from Debbie Moose (debbiemoose.com), who has authored seven cookbooks and is a former food editor for The News & Observer in Raleigh.

Italian Crème Cake Each month, we’ll look back at some old favorites from our recipe archive. For March, check out “Italian Crème Cake” from 1971. See this recipe and stay tuned for more at carolinacountry.com/kitchencorner.

Decadent Kahlúa Ice Cream Dessert Creamy, chocolaty, crunchy with a coffee spike — that’s what this Kahlúa-drenched dessert is all about! Feel free to customize with your favorite nuts, syrups and toppings. Kahlúa® or other Chopped pecans coffee liquor* Cool whip®** 16–24 ice cream Optional: chopped sandwiches Heath® bars, Chocolate syrup maraschino cherries, caramel syrup

Pour a thin coating of Kahlúa in the bottom of a 9 x 13-inch pan.

Place ice cream sandwiches on top of Kahlua, side by side, to cover the bottom of the pan.

Pour another thin coating of Kahlúa over top.

Add a layer of chocolate syrup, a thin layer of whipped topping, and then top with pecans. Repeat layers if your pan allows.

Cover with whipped topping, sprinkle with chopped Heath bars, drizzle with caramel and chocolate syrups and freeze overnight. Let stand at room temperature for 5 minutes before serving. *To make this kid-friendly or to skip the alcohol altogether, make your own coffee-flavored simple syrup: put 1.5 cups water, 1.5 cups espresso or coffee and 1.5 cups sugar in a pan. Bring to a boil and then simmer until reduced to about a cup. Let cool. **You can also make your own topping by whipping 2 cups of heavy whipping cream, 3 tablespoons sugar and 1 teaspoon of vanilla (or a flavor of your choice) until stiff peaks form.

Recipe courtesy of Carolann Kearney of Southport, a member of Brunswick EMC

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