276156 Wed Jan 26 12:00:04 -0800 2005 12 31 Home Cooking 0 1456271 I am not familiar with using this herb, but I bought a nice bunch this past weekend. Any suggestions in using it? In my fridge and pantry I have ground beef, onions, rice, eggs, Harvati cheese, carrots, celery, chicken breast, stock, lentils... Wed Jan 26 12:00:04 -0800 2005 0 Wendy Lai 1 1456274 use as you would use thyme and/or oregano Wed Jan 26 12:05:00 -0800 2005 1456271 0 byrd 1 1456278 I really like it in soups--adds a brightness (don't know how else to describe it), and tastes good in both chicken soups and tomato-based pasta sauces. Wed Jan 26 12:16:00 -0800 2005 1456271 0 Funwithfood 1 1456284 Many people think that marjoram is what oregano should have been. And actually it is a milder and sweeter specie of oregano. So substitue accordingly and you may never go back to plain, old oregano. Wed Jan 26 13:03:03 -0800 2005 1456271 0 mod'ern 1 1456291 This is good, although I confess I made it with fresh oregano. I wonder if it would be any good with canned tomatoes? Link: http://www.epicurious.com/recipes/recipe_views/views/108245 Wed Jan 26 13:47:30 -0800 2005 1456271 0 julesrules 2 1456351 One of our favorite EPI recipes!! Don't you all get fresh grape tomatoes up north all year long? (I'm in Florida so I don't know what's available everywhere else.) I'm just wondering ... I thought they were available all year long to many locations...I would only use the fresh little grape or cherry tomatoes for this, not canned....the idea is for the tomatoes to blister and blacken a little while this roasts, imparting a most delicious flavor to the sauce and making the tomatoes even sweeter...this is a killer recipe. I've used it with fresh basil, too. Wed Jan 26 18:26:11 -0800 2005 1456291 0 Val 3 1456416 We can get them, but they do get pretty expensive (have seen them at $4.99 for a small basket, although I wouldn't actually pay that). I think you're right though that they are key to the recipe, it just occured to me to wonder about doing it with canned tomatoes (to different effect) because Wendy seemed to want to cook from her pantry. I probably wouldn't make it in winter at all because the whole appeal to me was using some of my crazy oregano growth. I do sometimes roast grape tomatoes on their own since making that recipe... yummy in omelettes with some feta & kalamata. Thu Jan 27 09:35:27 -0800 2005 1456351 0 julesrules 1 1456344 I discovered marjoram last year, and ever since, I won't be without it in my fridge. It's one of those herbs that you never knew was so critical for so many dishes. Once you use it, you'll never stop trying to keep it on hand. I do a fabulous roasted chicken where I put butter that i've softened and mixed with chopped fresh marjoram and wild mushrooms under the skin. It's really fabulous, and people are forever trying to figure out what that elusive flavor/fragrance is. Wed Jan 26 17:56:09 -0800 2005 1456271 0 Fatemeh 1 1456395 You could try making gyro meat with the ground beef and marjoram...normally gyros are made with ground lamb and dried marjoram, but you could experiment with what you've got! ~Food Tourist Link: http://www.perfectentertaining.com/page1683.html Wed Jan 26 23:31:11 -0800 2005 1456271 0 Food Tourist 1 1456403 My favorite herb with mushrooms and mushroom sauces. Also great with eggs. Thu Jan 27 05:59:24 -0800 2005 1456271 0 Sharuf 2 1456427 Oh yes, my favorite with eggs. Thu Jan 27 11:10:10 -0800 2005 1456403 0 Sweet Pea 1 1456430 So I've tried this new herb to me, satueed with mushrooms, tomatos, tossed with evoo and roasted veggies with them. I have to say I'm not a fan. I don't dislike it, but I can't really taste it. Maybe the flavor is too subtle for me. When I use tarragon or thymen or even flat leave parsley I taste the herbs, but with Marjoram, I barly register any herbs. Thu Jan 27 11:42:02 -0800 2005 1456271 0 Wendy Lai 2 1456514 I'm sorry that it happened. You were using fresh, I'm sure, because you said a "bunch." To me, marjoram is not a substitute for anything, and I personally don't think that it works with tomato. The dish that you made screams for oregano. Marjoram works best IMHO as a main flavoring of a meat dish in a light context. Give it another chance - take those chicken breasts, pan fry, and make a light sauce (butter, garlic, wine, maybe lemon). Add all the marjoram that you have. You can roast a chicken practically covered in it. I eat lot's of spicy/flavorful foods, and I have to try and tone down for marjoram. Thu Jan 27 16:53:01 -0800 2005 1456430 0 rudeboy