Help me learn to like Oregano...
Friend brought over a home-made lasagna. I was (as usual) overwhelmed by the taste of bitter, overpowering oregano, in the sauce.
When I make "red sauce," I use bay leaves, flat parsley and basil -- *never* any oregano. Nobody's ever criticized my sauce for being oregano-free. In fact, lots of people ask me for the recipe.
However, it seems that oregano's a pretty integral part of any "Italian-style" spice amalgam these days. So people must enjoy it.
I'll never add oregano to my red sauce, but perhaps some 'Hounds would like to share their favorite oregano uses/recipes.
FYI: the *only* recipe in my repertoire which calls for oregano is for plum tomatoes stuffed with rice, (fresh) oregano, and lemon rind, in chicken broth. I kinda like the way oregano plays off of lemon flavor.
I *love* a grilled steak. I'd like to try your recipe, but I fear that the oregano will overpower the flavor of even the richest-tasting cut of beef.
I have the ingredients (except for the oregano) on hand all the time for a grilled steak, so I guess I'll give it a try. Perhaps this'll be the acid test of whether I warm up to oregano or not.
Well, I love oregano for certain things (like baked or roasted chicken). When it's paired with tomato, it should really be a post-cooking topping (like on pizza); if it's cooked with tomato for a long time, it tends to accentuate the bitter notes in tomatoes and obliterate the fruity notes.
re: Karl S
Yes! Yes! That's what I meant ("if it's cooked with tomato for a long time, it tends to accentuate the bitter notes in tomatoes..."). Until seeing that, I always thought it was the oregano alone and not the oregano *in combination* with something else...
I don't think I've ever had an oregano-roasted chicken, and by golly, I'm game to start. Tuesday night I'm cooking at home so I'll do it.