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