297576 Wed Jun 23 14:36:37 -0700 2004 8 27 General Chowhounding Topics 0 1642708 Hello. I bought some fresh marjoram from the grocery store and now don't know what to do with it. Any suggestions of something simple and easy to make with marjoram perhaps and chicken? What other spices would go nicely with it? Thanks, Charlie Wed Jun 23 14:36:37 -0700 2004 0 charlie 1 1642712 i love, love, love marjoram. hadn't ever used it before last christmas when i randomly picked some up to make a roasted chicken. now, whenever i can get some fresh, i do. chopped fine and mixed into butter with some dried wild 'shrooms to tuck under the breast of a chicken happens to be my current favorite use. Wed Jun 23 14:52:56 -0700 2004 1642708 0 fatemeh 2 1642730 Marjoram is a lovely herb. For some reason, I think it's especially good on peas. Wed Jun 23 16:44:43 -0700 2004 1642712 0 bibi rose 1 1642713 Fantastic with beef. Wed Jun 23 15:00:35 -0700 2004 1642708 0 Colleen 1 1642714 Hi, Charlie...may I offer this great summer-time (or anytime for us) recipe using grape tomatoes and fresh marjoram...Spicy Roasted Chicken with Tomatoes and Marjoram...link below....it's great with oregano or basil too. I baste the chicken and tomatoes with the olive oil-garlic pan juices whilst baking. Link: http://www.epicurious.com/run/recipe/view?id=108245 Wed Jun 23 15:11:02 -0700 2004 1642708 0 Val 1 1642723 Most marjoram you'll find is "sweet marjoram," a relative of mint ... however, it's sort of got a mild oregano flavor. "Wild marjoram" is, as far as I can tell, another name for oregano (also mint family) ... often like the "wild oregano" or Greek oregano you find in Greek or Middle Eastern markets. That said, you'll probably find a lot of Greek recipes that use it. I recently had gnocchi with marjoram ... pretty much an identical preparation as your classic gnocchi with sage, but with a pleasant sweet-ish oregano flavor supplanting the sage. It's a fairly delicate flavor so, however you prepare it, it's best added late in the process so the flavor doesn't disappear. Also a great addition to a vinaigrette which goes great with roasted vegetables, Greek salads, pasta salads, etc. Rien Wed Jun 23 15:54:20 -0700 2004 1642708 0 rien 1 1642758 Homemade pizza!!! Spread your dough (TJ's), drizzle EVOO, slather with tomato sauce (that's what it says on the can!), then LIBERALLY add fresh majoram and thyme. After this it's up to you. My wife's favorite it marguerite (just mozzerella) but I prefer some sausage and kalamata olives with my cheesy goodness. Ten minutes at 500deg on a pizza stone and you should be just short of Nirvana. Wed Jun 23 21:25:43 -0700 2004 1642708 0 Dominic McGrath 1 1642781 I think marjoram goes especially well with mushrooms and with eggs. Thu Jun 24 07:45:52 -0700 2004 1642708 0 Sharuf 1 1642783 I get sick of basil leaves on top of my buffalo mozzarella and tomato slices, so I crumble a small amount of fresh marjoram over instead. The light, perfumed fragrance and taste is a refreshing change. Thu Jun 24 08:16:28 -0700 2004 1642708 0 gus