Your favorite ways to use rosemary, thyme and coconut milk?
Got some beautiful rosemary and thyme this week. They were sold in bunches just like parsley for only $1.49. So much fresher and cheaper than what comes in the plastic packages. I hope Kroger will continue to carry them. I just made this Roasted Fennel and Bean Dip which is delicious. http://food52.com/recipes/8908-roaste...
I hope to make this carrot puree soon which uses both plus coconut milk. http://leitesculinaria.com/91271/reci...
It only uses 2 tablespoons of the coconut milk. How do you use coconut milk? No curries, please. Will freezing compromise it?
Anyway, would love to hear your favorite ways to use these 3 ingredients, together or separately. Thanks!
Congrats on your herb find.
If you enjoy cooking with rosemary and/or thyme you might consider growing these herbs---indoors if you live in the cold as I do.
I have a "black thumb" and if I can manage to keep these two suckers (plus basil) alive, I'm pretty sure anyone can!
Rosemary: can be overwhelming. I like to add sprigs to pans as veggies are roasting in the oven. Also toss in a sprig when cooking white beans on the stove-top.
Thyme: Add a sprig to almost every soup/stock on my stove....
Coconut milk: I adore using this canned (for me) when making a Thai-inspired green-curry dish.
Good suggestion to grow your own. They are sturdy herbs!
Rosemary is great baked into breads. I've been on a rosemary-garlic focaccia kick lately, and make a fresh loaf about once a week.
It's also good chopped and tossed in with pasta dishes, or left whole with roasted veg.
My mother used to cook slices of beef or lamb on rosemary skewers (just thread the rosemary stems through the meat and grill; the rosemary oils will infuse the meat as it cooks).
Agree that rosemary will easily overwhelm a dish though. Luckily you can dry it out and save some for later (though the taste/texture will suffer some obviously).
Thyme is great on roast chicken, and you can also toss sprigs into soups, stocks, or with roasted veggies.
Coconut milk: I have no idea. Don't use it often. Have only used it in baked goods as a replacement for milk or to add some coconut flavor, though I typically have better results when using coconut CREAM and some regular milk to get the texture right.
I suppose someone may come up with a recipe using all three ingredients together, but that's not a combination I would use.
Thomas Keller's "my simple roast chicken" is the way I use thyme these days, and with the additional thyme I often make a potato gratin (not in the same meal, of course).
Thyme is also a good addition to marinades, especially pork, as is rosemary - both with pork and chicken. Both these herbs a pretty strongly flavored herbs, so use them in moderation.
I have also used rosemary in bread sticks, and it's a nice flavoring in focaccia or really any bread with a substantial crumb.
I grow a rosemary plant to have fresh on hand....my two best uses:
1--homemade focaccia with snipped rosemary
Near the end of cooking put 1-2 entire fronds into the sauce, let it infuse then remove before serving. Doesn't hurt to add a dollop of heavy cream as well....
Thanks for the replies. Lots of great suggestions. I do grow thyme and rosemary outside but they are winter-weary at the moment. When I've tried to grow them inside, seems like I eventually get the tiny soil flies, so I just don't bother much.
For coconut milk, I like to make this cheater version of chicken vindaloo. http://bevcooks.com/2013/01/chicken-v... Requires a spice mix from a spice shop, but every shop I've been in has it... I buy mine from Savory Spice Shop (recipe calls for the one from Penzey's). It's pretty fast to make and reheats really well with the rice. I guess it's sort of like a curry but not entirely.
Rosemary and thyme are two of my favorite herbs.
For thyme, one of my favorite roasted chicken recipes uses lots of thyme: http://www.foodnetwork.com/recipes/ty...
Speaking of roasted chicken, this recipe for leg quarters uses both thyme and rosemary http://www.myrecipes.com/recipe/bistr...
These skewers use rosemary, and the stems if they're large enough http://www.foodnetwork.com/recipes/em...
These pork chops use rosemary http://www.thekitchn.com/pork-chop-re...
This pork tenderloin is a big favorite of mine and uses both rosemary and thyme: http://www.foodnetwork.com/recipes/in...
A simple side that uses rosemary: http://www.eat-yourself-skinny.com/20...
These pork chops can be done with either rosemary or thyme, or both. http://www.skinnytaste.com/2008/06/po...
These crackers are good, but don't use a ton of thyme. I think they'd work with rosemary too: http://www.foodnetwork.com/recipes/in...
For rosemary, I like it on roasted potatoes best. Also you can chop it up and mix it in with dinner rolls, or just sprinkle it on top.
I really love rosemary! Placed under the skin and inside the cavity of all roasted poultry, added to the line for roasted root vegetables and chopped fine and added to dip. Steeped in vinegar or vodka. Warmed in olive oil. Steamed in a hot bowl of water to clear my head.
Thyme I love with eggs, in shortbread cookies, added to hot tea and in a number of cocktails. Really wonderful in dough like pizza and sourdough bread. Makes a nice foot soak too.
Coconut milk is such a stable now. 50% of the dairy called for in rice pudding, def. agree on using it with jasmine rice, also great in smoothies, in hot cereal and any number of curry and casserole dishes. Also nice for winter dry skin. Soak in it.
I made this soup several times and looooovvvveeeee it! Swap out the garaam masala for the thyme if you don't like that flavor. I often put brown rice or quinoa in the bottom of my serving or have with crusty bread. Oh! And this time of year i use canned whole tomatoes and roast them a bit longer- works great!
If you enjoy cocktails, you could make rosemary infused simple syrup, which goes well with gin, or thyme infused syrup, which goes well with rum, lemon juice, and apple cider.
In the alternative, I know Molly Stevens has a wonderful short rib recipe that involves a rosemary infused/horseradish sauce. I can find the recipe if you're interested.
I second the jasmine rice idea. I also use quite a bit of coconut milk in an African peanut soup recipe that is popular in the bunny household.
Rosemary is delightful with roasted root veggies; I usuallyuse beets, carrots and parsnips...cut into chunks mix together with a little olive oil and rosemary, a little salt & pepper. Spread onto baking pan and roast at 400, stirring once after 10 minutes.
I grow rosemary and several thymes in amongst the other flowering plants in the garden, so they are in use often. Both go into pasta sauces. Sprigs of rosemary are great to sit, say, a lamb shoulder on for roasting
Never considered using them with coconut milk, but then I'm not a big fan of east/west fusion foods. It'll be interesting to see what folk suggest.