294833 Tue Nov 11 14:59:59 -0800 2003 24 27 General Chowhounding Topics 0 1618382 I love rosemary and have two rosemary bushes in my yard that are thriving. However, I don't do much with it other than using for roasting vegetables. I would appreciate suggestions for other uses. (My husband doesn't like lamb, so that's out.) Thanks! Tue Nov 11 14:59:59 -0800 2003 0 Mandy 1 1618383 There is an Italian recipe for pan-roasted chicken with white wine, garlic, and rosemary that is fantastic. I've always used the version that's in Marcella Hazan's first book, but there are several variations in other sources. Here's the synopsis: brown chicken and garlic, add rosemary when you turn the chicken while browning. Add white wine and chicken stock, cover, turn down heat and braise until very tender. Remove chicken, degrease liquid , reduce, and adjust seasoning. Return chicken to reheat, serve. Tue Nov 11 15:16:05 -0800 2003 1618382 0 FlyFish 1 1618386 How about the classic New Orleans BBQ shrimp recipe? That's just a bunch of fresh rosemary, garlic, lemon juice, black pepper, Worcestershire sauce and Tabasco mixed in with lots of butter. Toss in the shrimp with the shells on, bake for a few minutes and serve with lots of fresh french bread and napkins. How about rosemary focaccia? That's always good. When you do ribs you can rub lots of rosemary and garlic on them. Rosemary is a good one for steamed fish, put whole twigs inside of a trout for example, even if you grill it. This gives it a nice flavour. Good Luck Tue Nov 11 15:36:17 -0800 2003 1618382 0 Jambalaya 1 1618387 The standard chopped rosemary, lemon zest and a bit of juice, and minced garlic, along with kosher salt and freshly ground pepper, is a good web rub for a roast chicken. It's good in beef stew, it's great tossed with minced garlic, kosher salt and olive oil, and drizzled over baby red potatoes before roasting them; use it in focaccia dough; bake salmon filets in parchment paper with sprigs of it laid on top; you can throw branches onto a fire to make your house smell great. :-) Tue Nov 11 15:36:40 -0800 2003 1618382 0 Linda W. 2 1618388 Make that a good "wet rub" for a roast chicken. :-) Tue Nov 11 15:37:28 -0800 2003 1618387 0 Linda W. 1 1618392 My mother makes the best roast chicken ever (I'm not a cook so I don't quite understand, but she uses a high heat so it cooks faster and the juices stay in the chicken- then she adds potato wedges to the pan for the last little bit, and they cook in the chicken fat - yum! but back to the point . . . ) She squeezes lemon halves on the chicken and stuffs the cavity with the sqeezed halves and whole sprigs of rosemary. So simple. When the chicken is done she reduces the juices for a few minutes with the lemon halves and rosemary in them. Since it's whole sprigs, it's easy to take them out before serving. Tue Nov 11 15:49:59 -0800 2003 1618382 0 Tamar G 1 1618399 Although this doesn't use much rosemary, it's another suggestion. (And a nice idea, all saucy and everything, for a day when it's SNOWING, SLEETING and FREEZING RAIN here in Vermont!) The recipe is sort of not-very-specific, scribbled on a torn piece of paper by a friend, years ago. I find it calls for more rather than less water. I think I add about 1/4 cup before returning the chicken to the pan. Fricasseed Chicken with Vinegar flour salt pepper 8 chicken thighs, skinned, washed and dried olive oil 1 teaspoon chopped fresh rosemary 6 flat anchovy filets, mashed, or 1 tablespoon anchovy paste 3 cloves garlic, minced 1/2 cup red wine vinegar splash balsamic vinegar Season flour with S&P. Dust chicken with flour, then brown in olive oil and remove from pan. Sauté garlic and rosemary just until fragrant. Deglaze pan with vinegars and add anchovies. Stir to combine. Return chicken to pan, reduce heat to low and simmer (covered) until cooked through but still tender, turning chicken occasionally. Add water if pan starts to dry out. Serve with orzo, polenta or spaetzle. Tue Nov 11 16:23:51 -0800 2003 1618382 0 GG Mora 1 1618400 Rosemary, garlic, kosher salt and black pepper is a classic rub for roast pork. Marcella Hazan's first book (mentioned previously) also has a recipe for mackerel similar to the pan-roasted chicken. IIRC: Heat olive oil, sizzle lightly crushed whole garlic cloves, add a small branch or two of rosemary, add fish, salt, reduce heat, cover and cook until done. (If whole, turn halfway through; if fillets, just cook skin side down. If garlic browns too much, remove it.) Season with a squeeze of lemon juice. Tue Nov 11 16:24:06 -0800 2003 1618382 0 Aromatherapy 2 1618405 This sounds great. Can I use another fish besides mackerel? It's great for sushi but I don't care for it cooked. Tue Nov 11 16:43:58 -0800 2003 1618400 0 Mandy 3 1618410 Rosemary is also great with bluefish, which you could substitute here. I don't think I'd use it with any of the really mild white fishes as its pungency would overpower them. Tue Nov 11 16:59:37 -0800 2003 1618405 0 GretchenS 1 1618401 I love rosemary, too. Sprigs of rosemary inside the chicken when you roast itis always a good idea. My husband makes a lovely rosemary-black olive bread that's marvelously fragrant. When you cook the lamb, you can get McDonald's through the takeout window for your husband. Or, better yet, let him get it ;-} B Tue Nov 11 16:28:08 -0800 2003 1618382 0 BeaN 1 1618406 This recipe appeared in the December 2002 issue of Gourmet Magazine. I made a lot of it as Christmas gifts for friends. It was received extremely well. I also have quite a bit of rosemary growing in my garden. Frequently I prune long branches, wrap a butcher cord around the ends, and hang them up to dry~and then burn them in the fireplace along with mesquite logs. Nice fragrance in the house. It's also nice to put rosemary in home made bouquets. The color and fragrance add a lot. Link: http://www.epicurious.com/run/recipe/view?id=107452&kw=rosemary+shortbread&action=filtersearch&filter=recipe-filter.hts&collection=Recipes&ResultTemplate=recipe-results.hts&queryType=and&keyword=rosemary+shortbread Tue Nov 11 16:45:20 -0800 2003 1618382 0 Cristina 1 1618411 I like to add rosemary to sauteed green beans w/ balsamic reduction. There are also many variations on slow cooked pork roast that use rosemary. This one is a favorite from epicurious. The garlic, fennel and rosemary make the house smell wonderful. Link: http://www.epicurious.com/run/recipe/view?id=102530&kw=6+hour&action=filtersearch&filter=recipe-filter.hts&collection=Recipes&ResultTemplate=recipe-results.hts&queryType=and&keyword=6+hour&submit.x=16&submit.y=8 Tue Nov 11 17:03:03 -0800 2003 1618382 0 Tracy L. 1 1618441 A pasta with rosemary, carrots, and black olives in Brennan's Provence cookbook (can't remember the title). Chopped garlic is sauteed in generous amount of olive oil; thinly sliced carrots are added and sauteed slowly till almost tender. Add bit (1/2 tsp?) of chopped rosemary with sliced olives (oil-packed), stir for a bit more. Add some pasta water to moisten, add pasta (she uses penne, I think) and a little more rosemary right before serving. Lots of black pepper too. The strong flavors (rosemary, olives) really complement the sweet, almost caramelized, carrots. Serve with parmesan. Tue Nov 11 22:09:54 -0800 2003 1618382 0 foodfirst 1 1618456 ...are an unexpected foil for each other. Who knew? I like to saute chicken breasts in clarified butter with some chopped shallots, then deglaze the pan with a mixture of raspberry vinegar and Chambord, adding a big fat pinch of chopped rosemary (dried works fine, too - rosemary is resinous, and keeps its flavor nicely). Cook down til syrupy, correct seasoning, then mount with a tablespoon or two of butter. The last time I made it, I also added a slug of homemade raspberry vodka and some apple-raspberry cider, too,and was tempted to throw away the chicken and just drink the sauce. Wed Nov 12 01:02:23 -0800 2003 1618382 0 peg 2 1618482 Holy moly, does that ever sound delicious! I'm always looking for yet one more way to prepare chicken. Wish *I* had some homemade raspberry vodka, but sounds like it'll work without it. Thanks! Wed Nov 12 11:16:59 -0800 2003 1618456 0 Pat Hammond 2 1618528 This chicken recipe sounds just out of this world; I'll try it soon, and thank you. It sounds like it might work as well with pork loin. It's the beginning of raspberry season here where I live. One of the major all-kinds-of-berry producers in the States rents land here to cultivate those succulent red raspberries that you in the north find in your supermarkets in plastic half-pint boxes. During the season (November-May) we here have the privilege~nay, I say the DUTY~of going to the fields and buying a bucket (yep, a bucket) of fresh-picked red raspberries for the equivalent of approximately $1.75USD. C'mon down and we'll make red raspberry everything. Wed Nov 12 14:54:03 -0800 2003 1618456 0 Cristina 1 1618462 It is a critical ingredient, along with other fresh herbs, in a savory squash bread pudding. I'm making one for dinner tonight. Pat G. Wed Nov 12 07:02:27 -0800 2003 1618382 0 Pat Goldberg 2 1618570 Pat, that sounds delicious! Do you have a recipe or can you direct me to one...? Wed Nov 12 20:34:26 -0800 2003 1618462 0 Mandy 3 1618624 It was delicious. Jake Pine posted a recipe on these boards about a year ago. Pat G. Thu Nov 13 06:34:23 -0800 2003 1618570 0 Pat Goldberg 1 1618478 Linking to simple marinade for grilled shrimp that I have tried & loved from epicurious. Another recipe there that I'm curious about but have not tried is for Apple and Rosemary Tarte. Link: http://www.epicurious.com/run/recipe/view?id=12055&kw=rosemary+shrimp&action=filtersearch&filter=recipe-filter.hts&collection=Recipes&ResultTemplate=recipe-results.hts&queryType=and&keyword=rosemary+shrimp&submit.x=19&submit.y=6 Wed Nov 12 10:34:06 -0800 2003 1618382 0 julesrules 1 1618479 I like to marinate a flank steak in a cup of soy sauce, 2 tblsp of honey a couple cloves of crushed garlic and lots of rosemary and ether grill or broil to med rare. Wed Nov 12 10:48:55 -0800 2003 1618382 0 John Scar 1 1618484 This is succulent and easy: Prosciutto-Wrapped, Rosemary-Grilled Scallops 30 fresh rosemary sprigs (each 4 inches long) 3 oz. prosciutto, sliced paper thin 1 1/2 lbs. sea scallops, crescent-shaped membrane removed 3 T. extra-virgin olive oil or basil oil 1 lemon, cut in half Coarse salt and freshly ground black pepper Strip leaves off bottom 2 inches of each rosemary sprig, exposing woody stem. Cut prosciutto crosswise into strips just large enough to wrap around scallops, about 3/4 inches by 4 inches. Lay scallop flat on work surface. Wrap piece of prosciutto around it and skewer rosemary sprig crosswise through prosciutto. Prepare remaining scallops the same way. Arrange scallops on baking dish. Drizzle both sides with olive oil, squeeze lemon juice over them (hold one hand under lemon, fingers closed, to catch seeds), and season with salt and pepper. (Go easy on salt, as prosciutto is fairly salty.) Let marinate 15 minutes while you light grill. Set up grill for direct grilling and preheat to high. Brush and oil grate. Grill scallops until just cooked, 2 to 3 minutes per side. Serve at once. Makes 6 appetizer servings or 4 main-course servings. Wed Nov 12 11:26:22 -0800 2003 1618382 0 MPD 1 1618505 I recently made salmon filets topped with mixture of olive oil, freshly chopped garlic (lots of it!), chopped rosemary, salt, pepper, and a little lemon juice. Baked it in the oven. I was actually surprised at how great it tasted! Wed Nov 12 13:20:33 -0800 2003 1618382 0 valerie 1 1618506 I have had an excellent rustic apple pie that was flavored with tiny snips of fresh rosemary. Just a small amount, maybe a1/2 teaspoon per pie, so that it is very subtle. Wed Nov 12 13:22:42 -0800 2003 1618382 0 ciaolette