What to do with a ton of rosemary leaves?
I just stripped several rosemary branches to use as skewers. I now have approximately 3 cups of leaves and need some ideas.
Let them dry and use them all winter. The flavor is so much better than the store-bought dried rosemary.
If you have a leg of lamb sitting around the kitchen, make a paste of rosemary and garlic to coat the roast.
Sometimes I love rosemary bread, and sometimes it has way too much rosemary in it. There's a delicate balance there, but when you do it right, it's heavenly.
...and once they're dry, you can crumble in your palm or use a mortar and pestle to break them up before use.
yesyes, dry them....they have *great* medicinal value and properties, and have loads of antioxidants!
I freeze or dry mine but also love to infuse vinegars with rosemary. Not only that but I enjoy making rosemary jellies and simple syrup. You can also infuse olive oil with rosemary and garlic. I also add a few peppercorns to the simmering oil but you can add whatever you like.
They're great in a marinade for meat or chicken. Also, love using rosemary in my pizza dough that I grill. Great flavor!!!
Rosemary Hair Rinse from a member of our CSA:
When I received the Rosemary two weeks ago I must admit I was puzzled as to how I might use it. You see I have a yard full of Rosemary which I use for cooking. Then I remembered that my mother used to make up a brew with Rosemary to rinse her hair. I tried it and it is great. Just take the rosemary, barely cover it with water and bring to boil, lower burner to simmer and cook for about 15 minutes. It should be a deep color. Put in a jar and store in the refrigerator when you wash your hair use ½ of a cup full of rosemary water and add ½ cup of warm water. Pour through hair and rinse out. Not only does it leave a nice clean smell in your hair, it seems to give it more body and shine. So thanks, for not only good food but a clean hair rinse as well.
Sure thing. Here ya go...
Another variation would be to cut out the oatmeal and add 1/2 cup more flour for a crunchier and crispier cookie
1 cup quick cooking oats
1/4 cup warm water
1/4 cup olive oil
1/4 cup brown sugar
1/2 cup cream cheese (or 1/2 cup sour cream, whatever you have left over)
1 cup flour
1/2 cup shredded parmesan cheese
1/2 tsp sea salt
1/4 tsp baking soda
3 teaspoon rosemary (fresh)
1/4 teaspoon freshly cracked black pepper
Preheat oven to 350F.
Pour into a medium size bowl 1/4 cup of water. Microwave that for maybe 30 sec so its warm. Mix in 1 cup of oats to it and mix it good. It should be pretty doughy and thick.
In a large bowl, mix the olive oil, sugar, egg and cream cheese. Add the oatmeal mix to this.
In another medium bowl, mix the dry ingredients (flour, salt, baking soda, fresh rosemary, parmesan, pepper).
Add the dry with the wet and gently fold until everything is incorporated.
Dollop about 1 tbsp onto a parchment paper lined baking tray and flatten then to 1/4 inch thick. Try to keep it roundish in shape (or not, however pretty you want to make it). Sprinkle on some more sea salt and crack some fresh black pepper over the cookies.
Decorate with rosemary leaves if you like again.
Makes around 25-30 cookies.
here's the pics on my blog and the step by step
Do this paste for pork -- garlicky-lemony-rosemary-spicy goodness from Michael Chiarello -- it keeps in fridge or freezer for ages. The recipe is for slow-cooked butt or shoulder, but I also put it on pork chops and grill them and it's fabulous. http://www.foodnetwork.com/recipes/mi...
I no longer roast the garlic ahead of time; it roasts itself. I use less salt -- more like 3T I think. I use fresh rosemary (because I have lots), ground coriander, and ancho chili powder instead of chipotle. It's pretty flexible and really amazingly delicious.
Note that the quantities listed make at least 2x what you need; as I said, the extra keeps wonderfully.
When grilling you can put rosemary directly on the charcoal - the smoke gives a really good flavor. Since you have leaves, I would suggest putting them in foil so they won't fall through the gaps in the coals. Rosemary won't flare up even at high temperatures - all it will do is smoulder - so there's no need to soak the leaves in water or put them in a sealed packet. I think a makeshift flat-bottomed bowl made from foil would work well.
I've done some of the ideas above, especially Rosemary Pesto and using it in innumerable dishes, but another idea is strewing- put in muslin tea bags and tuck under carpets, in cupboards, under pillows...Write down where it went so it doesn't get moldy, but rosemary helps repel flies, moths, and mosquitoes, if I remember correctly. Burning some in the kitchen or outdoors in a votive holder also replies flies and mosquitoes from the kitchen or picnic area - it's a relative of citronella.