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fresh oregano, now what?

MB fka MB Jul 27, 2008 07:44 PM

picked up some amazing fresh herbs at the farmers market. I've never worked with fresh oregano - the leaves are so sturdy and the smell is divine. I have a Cuban cook book and a lot of the poultry recipes call for oregano. What other types of recipes should I seek out that will benefit from the fresh herbs?

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    Analisas mom RE: MB fka MB Jul 27, 2008 08:03 PM

    Greek and middle East

    1. rworange RE: MB fka MB Jul 27, 2008 09:59 PM

      What type of oregano is it?

      Here's a link to Chow ingrediants with info on the different types and some recipe ideas.

      2 Replies
      1. re: rworange
        diablo RE: rworange Jul 29, 2008 07:13 PM

        Where's the link, rw?

        1. re: diablo
          rworange RE: diablo Jul 29, 2008 08:26 PM

          Ooops ... here's the link.


      2. j
        janniecooks RE: MB fka MB Jul 28, 2008 04:32 AM

        Just be sure to use the oregano judiciously - a little oregano goes a long way.

        1. MMRuth RE: MB fka MB Jul 28, 2008 04:58 AM

          I make a version of Amatriciana from a River Cafe Cookbook that uses a nice handful of it, if you are interested.

          1. MB fka MB RE: MB fka MB Jul 28, 2008 02:52 PM

            What type of oregano, well that is a good question! I never bought it fresh before. The leaves are big and a bit fuzzy and very fragrant.

            I've looked in my Middle Eastern cookbooks but didn't find anything really, will look for some Greek recipes online.

            MMRuth, I'll pass on that recipe for now since I'm trying to watch the calories, but thanks.

            1. MB fka MB RE: MB fka MB Jul 29, 2008 07:12 PM

              I got this great recipe from one of the women at D'Vine Taste on 7th Ave in Park Slope today, and I've got to say it is so good!

              course bulgur (the big stuff, for salad) - I just soaked it
              lots of fresh chopped oregano (mint otherwise)
              yogurt (I used fat free Fage)

              toss it together, season it and you're in business. I added 1 TBSP of high quality olive oil because it needed some fat for flavor. And I served it with chopped tomatoes and grilled chicken.

              1. CapeCodGuy RE: MB fka MB Jul 29, 2008 07:52 PM

                How about meatballs with a fresh summer tomato marinara? For the meatballs mix 1 lb. each ground sirloin, veal, and pork, with 5 eggs, a cup of italian seasoned breadcrumbs, 2/3 cup grated parmesan or romano, 1/2 cup chopped fresh basil and oregeno, one head of chopped fresh garlic. Warning: makes 24 dinner sized meatballs. Brown in 350 degree oven for 20 minutes. Add to you favorite sauce. Simmer for 6 hours. Refridgerate overnight. Cook a sceond time for 2 hours and serve. Minkya...awesome.

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