Ways to use fresh Rosemary
So I have this large rosemary bush, that only seems to get bigger. What are some favorite ways to use fresh rosemary?
I have used it for pesto, thrown on the charcoal of my grill esp. when cooking pork, and donated to my neighbor who makes little sachets of it with mint leaves for her winter/summer storage closets.
If the stalks are thick they make great skewers for any kind of meat/veggie kabobs.
Lamb in general is wonderful with fresh rosemary. I throw it in a FP with garlic, mustard, salt, pepper and olive oil. Coat a leg lamb with it and roast.
It can be used to infuse vodka or better yet use to make rosemary simple syrup. Wonderful in lemonade on it own or with vodka. A little goes a long way.
So it doesn't get an overwhelming taste?
@OP: I've gone at mine in various gardens with pruners, cutting branches all the way to the ground. I've given it as 'hostess gifts.' I laugh when a recipe calls for a teaspoon of it :)
"If the stalks are thick enough"??? I could probably skewer a whole, small animal with them!
Ditto to rosemary in the cavity of roasting chicken.
Another way I love to use rosemary is to take a few short pieces and use them to infuse heated cream for mashed potatoes (along with crushed fresh garlic, whole black
peppercorns and a bay leaf). Gently warm the mixture, let sit while boiling the potatoes, then strain and mash the potatoes with the cream adding a bit of butter. Heavenly!
I have one of those bushes too :)
Trim whole branches and stick on raw meat, poultry & lamb to help flavor while marinating
Roasted vegetables like potatoes, squash, onions
Kneaded into bread dough, pizza dough, or in melted butter to brush on rolls, biscuits while baking
Stirred into polenta, mashed potatoes, farro, couscous
Today I broke stalks of rosemary off my bush and rested the meaty chicken wings I was cooking on them. Added salt, pepper, olive oil, garlic cloves, and a squeezed lemon, plus the dejuiced lemon itself cut up and thrown in the pan. Near the end I glazed the wings with the peach bbq sauce I canned last week. But here's the kicker. By the time the wings were done, the rosemary stalks had turned crunchy and were infused with all the flavors in the pan. We ate them too, by slipping the stalk through our teeth much as you might eat an artichoke leaf. They were delicious.
It is great in a paste on rack of lamb. Rosemary, mustard, olive oil, garlic, S&P and that is it. Slather it on the rack of lamb and roast or grill.
And a good side is rosemary potatoes. Slice potatoes into thick strips and toss them in olive oil, rosemary and S&P. Bake them in the oven until golden brown. Squirt a little fresh lemon juice and grate a little cheese on them before serving.
Italian (as distinct from Italian-American) cooking makes particular use of Rosemary (also Sage), and both are unusually easy to grow.
Marcella Hazan and Paul Bertolli (both of whom spent time cooking in Italy) have some great examples in their cookbooks. Rosemary with roasted potatoes (with or without also garlic, balsamic vinegar, etc) as chinon already mentioned. (Bertolli, of "Chez Panisse Cooking," which describes cooking potatoes in that Italian way, was about the longest-tenured chef of Alice Waters's restaurant, although many people seem not to know that.)
Rosemary in meat dishes: I use it as a flavoring often in braises. A few years ago Joyce Goldstein published a useful prototype recipe from Italy for "veal in wine-rosemary juices" that applies to many meats, but the core idea was fresh rosemary along with wine, in meat braises or stews.
Or, a whole trimmed pork loin rubbed with a paste of crushed garlic and chopped fresh rosemary with olive oil, allowed to season overnight refrigerated, then braised in its own juices in a covered Dutch oven, chilled, and sliced to serve cold -- your own superior Italian delicatessen cold-cuts!
Lay fresh, rinsed, rosemary sprigs over a hot (but not too hot) charcoal grill, then plain meats like boneless chicken thighs over the rosemary. Cover and cook slowly, the rosemary beautifully perfumes the meat.
When roasting a chicken, I sometimes loosen the skin a bit and place rosemary sprigs underneath before the bird goes into the oven,
Here is a prior thread: http://chowhound.chow.com/topics/861465
I love 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, ground coriander, and ancho chili powder if I can't find 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.
Rosemary is my favorite herb. My girlfriend doesn't like it. Might be grounds for....
Anyway, I have two beautiful Rosemary plants.........aside from making an infused olive oil....I got to wait until she is traveling to make dishes with it.
This is simple and relies on common ordinary ingredients
Fill up a pitcher with water. Place one or two branches of rosemary in the water depending upon how intense you want it.
Allow the herb to steep/infuse (you can chill it while it's steeping). Drink straight or over ice. Surprisingly refreshing
The amount of time you leave the rosemary branches in the water will vary depending upon how strong the herb you're using is, and how strong you want the water.
From a steak post earlier this week:
Not that hanger [steak] needs anything but I've gotten rave reviews for this:
1/2 cup soy (not low sodium if you can)
1 tablespoon Worcestershire
2 teaspoons angostino bitters
1/4 tablespoons olive oil
1 heaping tablespoon Dijon
1/2 large head garlic, minced/pressed
4 large sprigs fresh rosemary
fresh ground black pepper (your preference I go about 2 teaspoons)
1 cup Porter beer (I use Anchor Porter because I'm going to drink 5 1/3 of them so I get a six pack of what I like.)
3 1/2 pounds trimmed hanger steaks (about 6 pieces)
Whisk everything except the beer and the steak till well mixed, then gently mix in the beer.
Marinate for 4+ hours, turning a few times if possible. Then remove from marinade, let stand at room temp and pat dry. The pat dry is really important for getting a good crust on the grill.
Get the grill really hot. Two stage cook em -- char them over the flames then on the indirect side till done.
I love the pine nut tarte with rosemary whipped cream from epicurious. I use it quite sparingly because it is strong. I really liked it but my 12 year old daughter still talks about the travesty of rosemary whipped cream.
I put rosemary in the coals of my grill to get the smell when grilling and chop it and
toss in roasting potatoes.
chop for compound butter.
put it in cherry tomatoes I roast for tossing with pasta or bread.
add it to the marinades for my lamb or flanksteak