360342 Mon Jan 15 02:18:23 -0800 2007 8 31 Home Cooking 0 2189208 So I've had this ongoing love affair with fresh marjoram for about two years now, and I like to sneak it into many savory dishes regardless of whether the recipe calls for same (just used it to make a pork tenderloin, along with sage and a little thyme). I LOVE it in mussels provencal with generous heapings o' basil and parsley. And my favorite winter salad includes marjoram mixed with arugula, apple/pear, goat cheese, toasted pine nuts, maybe a few dried cranberries. Cookhounds, do you share the passion? If so, how do you use marjoram? Please share, and thanks! Mon Jan 15 02:18:23 -0800 2007 42219 280 Ninth 1 2189227 Marjoram is classically paired with beans in soups. Also in pork sausages like fresh (uncured) kielbasas. Mon Jan 15 02:26:13 -0800 2007 2189208 13819 Karl S 1 2189287 I love to use marjoram in the summer when my plant is full and extremely vigorous. I find that marjoram pairs extremely well with thyme, and as a replacement for savory in vegetable dishes. Mon Jan 15 02:50:41 -0800 2007 2189208 22220 Kelli2006 1 2189376 I make an Italian Dressing Mix, like you would buy with Good Seasons, only a friend of mine made this up. The first ingredient is dried marjoram. I keep it in a jar in the freezer. You add 2T. to your cruet and add whatever vinegar and oil to it and voila! Great, natural Italian dressing without all the salt/crap in it. Mon Jan 15 03:24:20 -0800 2007 2189208 22241 personalcheffie 1 2192144 i LOVE the smell of fresh marjoram, wish i could wear it in a lotion/perfume ;) i've used it with success in a slow cooked pork dish. (along with fresh rosemary, oregano and thyme) Mon Jan 15 23:47:13 -0800 2007 2189208 51618 hitachino 1 2192229 I absolutely adore fresh marjoram and can't imagine why it isn't used more. My favorite use in the summer is a classic Italian dish of tomatoes stuffed with rice and then baked. The presence of marjoram is ethereal! Tue Jan 16 00:10:50 -0800 2007 2189208 14610 bropaul 1 2192237 I currently have a plant flourishing in my sunroom, but I don't use it much -- just don't really have a feel to what to do with it. Tue Jan 16 00:13:51 -0800 2007 2189208 11995 pikawicca 1 2192326 I use it with browned mushrooms. It's great with tarragon (sounds weird, but works!) in a white and wild mushroom soup that I like to make. It's also great in pasta dishes. Tue Jan 16 00:37:25 -0800 2007 2189208 46956 maestra 1 2192750 So marjoram hounds, tonight I used some marjoram in an ad hoc kind of dish that worked out quite well. Bought a lb. of large shrimp, peeled and deveined same. Sauteed the shells in EVOO for 4 minutes, until the aroma permeated the apt. (from Herbfarm Cookbook), added 1 cup o' white wine, fennel stalks, bay leaves, and about 1 cup o chicken stock, and let this cook for 1/2 hour. Placed liquid from same through sieve into a bowl, and put aside. Sauteed one large shallot and 2 cloves garlic in butter, added liquid above, then added 3 TB. fennel fronds, chopped, and about 2 TB. marjoram, added a roux of 1/2 Tb. butter/1 TB. flour, and when hot and bubbly, added the shrimp. Served over pasta with some chopped parsley...delicious! Tue Jan 16 02:42:41 -0800 2007 2189208 42219 280 Ninth