I have this 3ft bush of it that survived the winter here. What uses to you
all have for rosemary? Some new ones would be handy!

On Mar 14, 6:22*am, "cshenk" > wrote:
> I have this 3ft bush of it that survived the winter here. *What uses to you
> all have for rosemary? *Some new ones would be handy!

Years ago, a friend made a rosemary sorbet. Sounds weird, but it was
fantstic. Sorry, I don't have the recipe, but I remember it started
with a syrup made from the rosemary, then that was added to whatever
to make the sorbet. So no, there weren't any rosemary leaves in your
teeth. I'm sure Google would once again be your friend.

Have fun and if you try it, please report how it turned-out.

HTH,

Ken

On Sat, 14 Mar 2009 10:22:42 -0400, "cshenk" > wrote:

>I have this 3ft bush of it that survived the winter here. What uses to you
>all have for rosemary? Some new ones would be handy!
>

The combination of rosemary and garlic works well on many foods, e.g.
roast lamb leg, pork tenderloin, potato wedges, to name a few.

Ross.

"cshenk" > wrote in :

> I have this 3ft bush of it that survived the winter here. What uses to
> you all have for rosemary? Some new ones would be handy!
>
>


Dry it?

I've got a jar of dried next to the stove. It looks like it'll last forever.



--
Peter Lucas
Brisbane
Australia

Killfile all Google Groups posters.........

http://improve-usenet.org/

http://improve-usenet.org/filters_bg.html

POPOVERS!!!

On Sat, 14 Mar 2009 10:22:42 -0400, "cshenk" > wrote:

>I have this 3ft bush of it that survived the winter here. What uses to you
>all have for rosemary? Some new ones would be handy!

Tuck twigs of it in the cavity of a roasting chicken, along with some
lemon wedges.

Always lay rosemary in the pan when you roast lamb. Along with garlic,
onion, celery, and carrots.

Make potato and rosemary bread. This one is really good:

http://www.astray.com/recipes/?show=...semary%20bread

Jo Anne

cshenk wrote:
> I have this 3ft bush of it that survived the winter here. What uses to you
> all have for rosemary? Some new ones would be handy!
>
>

My favourite uses include grilling a porto mushroom with olive oil
bastings, cutting into strips while hot (I use a kitchen shears) and
tossing the hot strips into limejuice, minced shallot and minced fresh
RM. Let cool in this mix and eat warm or cold over salad greens.

Mixing minced into dough for focaccia, etc.

Soaking the RM branches in water and then putting them onto the coals
just before shutting down your grilling and letting whatever you have in
there linger and smoke for a bit.

Here is part of an old post with a very tasty use a la focaccia:


This foccacia is fun to make. It is a most sleek dough. The recipe is
from
Secrets of a Jewish Baker by George Greenstein
2 C warm water
2 packages active dry yeast
1/4 C olive oil
5-6 C bread or all purp flour (I do 1/2 and 1/2)
2 teas salt

Basically mix it all together, add flour as (k)needed and knead until
silky...about 8 minutes. Transfer to oiled bowl, let double (this goes
quick in a warm place...all that yeast). Punch down.
Divide into two balls. Let rest 15 minutes (I can never wait) and then
roll out, place on a greased baking pan and indent with fingers. Use
topping of choice. (Olive oil, salt, onions, garlic, herbs like sage and
rosemary, tomato paste)
Bake at 375 about 25 minutes.

What I do is to take enough ricotta
to /thinly/ cover half of the bread, mix into it one part sage, one part
parsley or basil, three parts rosemary so that its rather strongly
flavoured with herb, and smear this on one half of the (oiled) dough. I
then fold it over and pinch the edges toether, roll out a little bit (I
start with a very thin dough), make the classic dents, oil the top,
sprinkle a bit of kosher salt and whole fresh rosemary on the top and
then bake.
This is a take-off the "hippy rolls" (from some Americanization of an
Italian treat sold in NYC...I've forgotten the word) I used to eat back
east.
blacksalt

On Sat, 14 Mar 2009 10:22:42 -0400, "cshenk" > wrote:

>I have this 3ft bush of it that survived the winter here. What uses to you
>all have for rosemary? Some new ones would be handy!
>
Pound it, put it in small envelopes and call it sachet?


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

cshenk wrote:
> I have this 3ft bush of it that survived the winter here. What uses to you
> all have for rosemary? Some new ones would be handy!
>

If you have some thick branches, remove the leaves (you can dry them or
use in other recipes). Soak the stems for a couple of hours then use
them as skewers for grilling meats, chicken or even shrimp.

I had such a bush but Hurricane Dolly killed it.

--
Janet Wilder
Way-the-heck-south-Texas

On Mar 14, 8:22*am, "cshenk" > wrote:
> I have this 3ft bush of it that survived the winter here. *What uses to you
> all have for rosemary? *Some new ones would be handy!
=====================================

Lucky you! I rarely buy fresh rosemaary as it always costs nearly $3
for about an ounce - and I can't buy less!

Use sturdy (washed) rosemary branches for kebab sticks for grilling -
meat, fish etc

Rosemary and roasted new potatoes - toss baby new potatoes (unpeeled)
with evoo and chopped fresh rosemary. Roast.

Rosemary for beef roast [high heat method] . Mix evoo, finely chopped
fresh rosemary and a little coarse ground mustard and salt. Paint meat
and allow to rest 15 min at room temp before roasting.

Lynn in Fargo

cshenk wrote:
> I have this 3ft bush of it that survived the winter here. What uses to you
> all have for rosemary? Some new ones would be handy!
>
>


Rosemary is good with chicken, pork, or lamb.
You can use long branches of it as skewers for shish-kebab.
Branches laid on the coals makes nice smoke for grilling.

I have a small wreath in my kitchen made from rosemary branches from my
daughter's huge plant when she lived in San Diego. It grows like hedges
there, and is beautiful when it blooms--tiny bright blue flowers all
over the branches.

gloria p

Jo Anne Slaven wrote:

>
> Make potato and rosemary bread. This one is really good:
>
> http://www.astray.com/recipes/?show=...semary%20bread
>
> Jo Anne


I love rosemary but whenever I have had it in bread, it makes the bread
taste moldy to me.

gloria p

On Mar 14, 9:22 am, "cshenk" > wrote:
> I have this 3ft bush of it that survived the winter here. What uses to you
> all have for rosemary? Some new ones would be handy!

Mix equal amounts of crushed rosemary leaves, minced garlic, salt,
pepper and olive oil together. Slather the mixture all over a
roasting chicken, inside and out, then roast it. Heavenly.

(It will make your kitchen smell good too!)

--
Silvar Beitel
(very occasional poster)

"Gloria P" > wrote in message
...
> cshenk wrote:
>> I have this 3ft bush of it that survived the winter here. What uses to
>> you all have for rosemary? Some new ones would be handy!
>
>
> Rosemary is good with chicken, pork, or lamb.
> You can use long branches of it as skewers for shish-kebab.
> Branches laid on the coals makes nice smoke for grilling.
>
> I have a small wreath in my kitchen made from rosemary branches from my
> daughter's huge plant when she lived in San Diego. It grows like hedges
> there, and is beautiful when it blooms--tiny bright blue flowers all over
> the branches.
>
> gloria p

Lamb, lamb and more lamb. Leg of Lamb. Remove all of the fell,
or connective covering. Make slits 1cm deep all over. Insert slivers of
garlic and rosemary into slits. salt all over. Spray gently with PAM. Grill
@ 325F
indirectly over charcoal with a chunk of wood. Turn every fifteen minutes.
You can
start higher and brown before you start, though that's not necessary.
It's one of the great dishes of the world. US lamb is best. The New Zealand
lamb is OK.
With lamb hunger, and the best,

Hugh

"Jo Anne Slaven" wrote
"cshenk" wrote

>>I have this 3ft bush of it that survived the winter here. What uses to
>>you
>>all have for rosemary? Some new ones would be handy!
>
> Tuck twigs of it in the cavity of a roasting chicken, along with some
> lemon wedges.

Might do that tonight. Have to defrost something for dinner still.

> http://www.astray.com/recipes/?show=...semary%20bread

Now that link has some fine ideas! Thanks!

> wrote
"cshenk" wrote:

>>I have this 3ft bush of it that survived the winter here. What uses to
>>you
>>all have for rosemary? Some new ones would be handy!

> The combination of rosemary and garlic works well on many foods, e.g.
> roast lamb leg, pork tenderloin, potato wedges, to name a few.

Ross, the idea of the potatos appeals just now. Lamb is out of my price
range and we've done lots of pork loin that way but havent done potatoes
yet.

"..PL.." wrote
> "cshenk" wrote

>> I have this 3ft bush of it that survived the winter here. What uses to
>> you all have for rosemary? Some new ones would be handy!

> Dry it?

Naw, too easy to grab as much fresh as I need to bother. Besides, I dried
lots of it thinking last fall the bush wouldnt live through the winter.

"Gloria P" wrote

> I love rosemary but whenever I have had it in bread, it makes the bread
> taste moldy to me.

I find store bought dried rosemary has that effect. Fresh doesnt seem to
and with a 3ft tall 'bush' of it, dried isnt being used here at all.

Now that it's spring, it's getting bigger again...

"kalanamak" wrote
> cshenk wrote:

>> I have this 3ft bush of it that survived the winter here. What uses to
>> you all have for rosemary? Some new ones would be handy!

> Soaking the RM branches in water and then putting them onto the coals just
> before shutting down your grilling and letting whatever you have in there
> linger and smoke for a bit.

Oh thats a new one! Appeciate the other parts of the post too but this
portion is a real winner. We'd tossed a few 'branches' in the fireplace and
noted a nice aroma (just a few denuded ones) but hadnt thought to add them
to the smoker.

cshenk wrote:
> I have this 3ft bush of it that survived the winter here. What uses to you
> all have for rosemary? Some new ones would be handy!
>
>


It is good with lamb. A little rosemary sprinkled on roasted potatoes is
a nice touch, but just a little.

"sf" wrote
> "cshenk" wrote

>>I have this 3ft bush of it that survived the winter here. What uses to
>>you
>>all have for rosemary? Some new ones would be handy!
>>
> Pound it, put it in small envelopes and call it sachet?

Hehe that possible! Mom used to sew up the broken out toes of old tube
socks then stuff with lavendar and rose petals from the yard and stuff those
into our stinky sneakers at night ;-)

"Janet Wilder" wrote
> cshenk wrote:

>> I have this 3ft bush of it that survived the winter here. What uses to
>> you all have for rosemary? Some new ones would be handy!

> If you have some thick branches, remove the leaves (you can dry them or
> use in other recipes). Soak the stems for a couple of hours then use them
> as skewers for grilling meats, chicken or even shrimp.

Wow! This one isnt big enough yet for that (just planted last spring) but I
think it may hit that next year.

"Lynn from Fargo Ografmorffig" wrote

> I have this 3ft bush of it that survived the winter here. What uses to you
> all have for rosemary? Some new ones would be handy!
=====================================

>Lucky you! I rarely buy fresh rosemaary as it always costs nearly $3
>for about an ounce - and I can't buy less!

Yeah, got a plant and Don (DH) planted it in the wrong spot but it took off
like mad so we left it there.

>Rosemary for beef roast [high heat method] . Mix evoo, finely chopped
>fresh rosemary and a little coarse ground mustard and salt. Paint meat
>and allow to rest 15 min at room temp before roasting.

I could adapt that for a pork butt I bet?

On Mar 14, 7:48*am, Jo Anne Slaven > wrote:
> On Sat, 14 Mar 2009 10:22:42 -0400, "cshenk" > wrote:
> >I have this 3ft bush of it that survived the winter here. *What uses to you
> >all have for rosemary? *Some new ones would be handy!
>
> Tuck twigs of it in the cavity of a roasting chicken, along with some
> lemon wedges.
>
> Always lay rosemary in the pan when you roast lamb. Along with garlic,
> onion, celery, and carrots.
>
> Jo Anne

I wasn't thinking roasting a chicken with rosemary as unusual, so I
didn't write about it. Just this past week, I went out to the garden,
picked rosemary, oregano, and mint, filled a the cavity of a whole
chicken with the combo, more under the legs, more as a bed for the
breast to roast on, salt, pepper, and paprika on the outside, and in
the oven it went. Vegies were steamed asparagus and baked yam.
Simple and easy, short prep time, but good.

Ken

On Sat, 14 Mar 2009 13:02:15 -0400, "cshenk" > wrote:

>"sf" wrote
>> "cshenk" wrote
>
>>>I have this 3ft bush of it that survived the winter here. What uses to
>>>you
>>>all have for rosemary? Some new ones would be handy!
>>>
>> Pound it, put it in small envelopes and call it sachet?
>
>Hehe that possible! Mom used to sew up the broken out toes of old tube
>socks then stuff with lavendar and rose petals from the yard and stuff those
>into our stinky sneakers at night ;-)
>
Your mother was a wise and resourceful woman!

Btw: I use rosemary branches in flower arrangements.... for instance,
my favorite "everyday flower", margarites, stink to high heaven so I
add a few branches of rosemary to masque their stinky smell. In fact,
my rosemary bush is in bloom now so I have rosemary only in several
small vases down the middle of my table (interspersed with candles).

Oh, rosemary branches are always good to throw on coals when you bbq
chicken or lamb too.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Sat, 14 Mar 2009 13:03:58 -0400, "cshenk" > wrote:

>"Janet Wilder" wrote
>> cshenk wrote:
>
>>> I have this 3ft bush of it that survived the winter here. What uses to
>>> you all have for rosemary? Some new ones would be handy!
>
>> If you have some thick branches, remove the leaves (you can dry them or
>> use in other recipes). Soak the stems for a couple of hours then use them
>> as skewers for grilling meats, chicken or even shrimp.
>
>Wow! This one isnt big enough yet for that (just planted last spring) but I
>think it may hit that next year.
>
Rosemary grows fast and it benefits from severe pruning.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Sat, 14 Mar 2009 10:22:42 -0400, "cshenk" > wrote:

>I have this 3ft bush of it that survived the winter here. What uses to you
>all have for rosemary? Some new ones would be handy!
>

Potatoes (roasted in the oven with coarse salt, rosemary and olive
oil).
Lamb.
Focaccia
Pizza with a topping of bacon, garlic, mozzarella and rosemary
(heavenly - and no, no tomatoes!)
Use the sprigs as skewers for souvlakia (Greek lamb skewers)

Nathalie in Switzerland

"sf" wrote

>>Wow! This one isnt big enough yet for that (just planted last spring) but
>>I
>>think it may hit that next year.
>>
> Rosemary grows fast and it benefits from severe pruning.

Hehe it's been getting regular 'hair cuts' as we go along. Made rosemary
potatoes with garlic and olive oil today. Now saving the twigs for the
smoker!

"sf" wrote
> "cshenk" wrote:

>>> Pound it, put it in small envelopes and call it sachet?
>>
>>Hehe that possible! Mom used to sew up the broken out toes of old tube
>>socks then stuff with lavendar and rose petals from the yard and stuff
>>those
>>into our stinky sneakers at night ;-)
>>
> Your mother was a wise and resourceful woman!

That she is! Still kicking at late 80's, she 'fixes houses for the elderly'
if you can believe it or not!

Back when she stuffed our sneakers with such, there were no 'odor eaters'
and most kids who's mom's did anything at all, powdered them down with
baking soda so when they took their shoes off, they'd leave little powder
puff prints all over.

I think I'll stuff some of the excess in old socks and use it in my shoes
for a bit (grin).

cshenk > wrote:

> I have this 3ft bush of it that survived the winter here. What uses to you
> all have for rosemary? Some new ones would be handy!

Potatoes roasted with rosemary can be very nice. Here are a couple of
recipes I posted before. One is from _Trattoria_ by Patricia Wells, the
other, a bit fiddly one, from _Roast Chicken and Other Stories_ by Simon
Hopkinson with Lindsey Bareham.

Victor

Roasted Rosemary Potatoes
Patate al Forno

1 1/2 lb (750 g) small firm potatoes
1 tablespoon minced fresh rosemary leaves
3 tablespoon extra-virgin olive oil
Fine sea salt and freshly ground black pepper to taste

1. Preheat oven to 450°F (230°C; gas mark 8)

2. Peel and quarter the potatoes. Rinse them well and pat thoroughly
dry with a thick towel. (To achieve the desired crispy skin when
baking, the potatoes must be completely dry).

3. On a baking sheet, combine the fully dried potatoes, rosemary and
oil and with your fingers, toss until the potatoes are well coated and
the rosemary is well distributed. Spread the potatoes out in a single
layer.

4. Place the baking sheet in the oven, and roast until the potatoes are
golden brown and tender when tested with a fork, 20 to 25 minutes.
Shake the baking sheet from time to time to redistribute the potatoes.
When cooked, season again with salt and pepper. Serve immediately.


Roast Potatoes with Olive Oil, Rosemary and Garlic

The secret of this is to parboil the potatoes as far as you dare and to
use enough olive oil so that the potato has enough of it to "oven-fry"
rather than roast.

900 g/2 lb floury potatoes, peeled and cut into 2.5-cm/1-inch chunks
salt and pepper
2 heads of garlic, broken into cloves, unpeeled and bruised
300 ml/1/2 pint pure olive oil (not virgin)
a few rosemary sprigs
1 tbsp red wine vinegar

Parboil the potatoes in salted water until they are pretty well cooked
through, and drain carefully by lifting them out with a slotted spoon
into a tray. Preheat the oven to 450°F/230°C/Gas Mark 8. Dry out the
potatoes in the oven if necessary before roasting. Meanwhile, blanch
the garlic cloves in boiling water for 10 minutes, and drain.

Heat a heavy-bottomed ovenproof dish or large frying pan with a metal
handle that will fit in the oven. Pour in the olive oil and heat until
hot but not smoking, add the potatoes and season with salt and pepper.
Allow them to oak up and be covered with the oil but give them the
minimum of handling. Add the garlic and tuck in sprigs of rosemary.
Put in the oven and roast for about 30-40 minutes, turning the potatoes
over from time to time. The end result should be golden brown nuggets
of crunch with a gooey potato inside; the garlic cloves will have puffed
up, will have a crisp skin, and will be equally gooey. Drain the
potatoes in a colander and leave to allow excess oil to seep out. (This
can be used again like dripping.) Tip the potatoes into a hot serving
dish and spoon over the vinegar.

Depending on your oven and the dish you are cooking them in, the time
needed can vary considerably, so go by instinct and taste rather than
exact instructions. But then that's what good cooking is all about.

"cshenk" > wrote in :

> "sf" wrote
>
>>>Wow! This one isnt big enough yet for that (just planted last spring)
>>>but I
>>>think it may hit that next year.
>>>
>> Rosemary grows fast and it benefits from severe pruning.
>
> Hehe it's been getting regular 'hair cuts' as we go along. Made
> rosemary potatoes with garlic and olive oil today. Now saving the twigs
> for the smoker!
>
>
>


If you've got long 'sturdy' twigs, one end can be sharpened and the twig used
as a skewer for kabobs to be cooked on the barby :-)



--
Peter Lucas
Brisbane
Australia

Killfile all Google Groups posters.........

http://improve-usenet.org/

http://improve-usenet.org/filters_bg.html

On Mar 14, 6:01*pm, "cshenk" > wrote:
> "sf" wrote
>
> >>Wow! *This one isnt big enough yet for that (just planted last spring) but
> >>I
> >>think it may hit that next year.
>
> > Rosemary grows fast and it benefits from severe pruning.
>
> Hehe it's been getting regular 'hair cuts' as we go along. *Made rosemary
> potatoes with garlic and olive oil today. *Now saving the twigs for the
> smoker!

I wish we had such success with rosemary. Heck, it's the one single
herb that I prize mostly when it's fresh, rather than dried. Maybe
this year it'll grow better. You are very fortunate to have ample
supplies of the fresh stuff.

--Bryan

"Victor Sack" > ha scritto nel messaggio
...
> cshenk > wrote:
>
>> I have this 3ft bush of it that survived the winter here. What uses to
>> you
>> all have for rosemary? Some new ones would be handy!
>
> Potatoes roasted with rosemary can be very nice. Here are a couple of
> recipes I posted before. One is from _Trattoria_ by Patricia Wells, the
> other, a bit fiddly one, from _Roast Chicken and Other Stories_ by Simon
> Hopkinson with Lindsey Bareham.
>
> Victor
>
> Roasted Rosemary Potatoes
> Patate al Forno
>
> 1 1/2 lb (750 g) small firm potatoes
> 1 tablespoon minced fresh rosemary leaves
> 3 tablespoon extra-virgin olive oil
> Fine sea salt and freshly ground black pepper to taste
>
> 1. Preheat oven to 450°F (230°C; gas mark 8)
>
> 2. Peel and quarter the potatoes. Rinse them well and pat thoroughly
> dry with a thick towel. (To achieve the desired crispy skin when
> baking, the potatoes must be completely dry).
>
> 3. On a baking sheet, combine the fully dried potatoes, rosemary and
> oil and with your fingers, toss until the potatoes are well coated and
> the rosemary is well distributed. Spread the potatoes out in a single
> layer.
>
> 4. Place the baking sheet in the oven, and roast until the potatoes are
> golden brown and tender when tested with a fork, 20 to 25 minutes.
> Shake the baking sheet from time to time to redistribute the potatoes.
> When cooked, season again with salt and pepper. Serve immediately.


I make like this except for the baking sheet. I think that without sheet
they don't become brown
Never heas of the recipe below. It's interesting.


--
Cheers
Pandora
-----------------------------------------



>
>
> Roast Potatoes with Olive Oil, Rosemary and Garlic
>
> The secret of this is to parboil the potatoes as far as you dare and to
> use enough olive oil so that the potato has enough of it to "oven-fry"
> rather than roast.
>
> 900 g/2 lb floury potatoes, peeled and cut into 2.5-cm/1-inch chunks
> salt and pepper
> 2 heads of garlic, broken into cloves, unpeeled and bruised
> 300 ml/1/2 pint pure olive oil (not virgin)
> a few rosemary sprigs
> 1 tbsp red wine vinegar
>
> Parboil the potatoes in salted water until they are pretty well cooked
> through, and drain carefully by lifting them out with a slotted spoon
> into a tray. Preheat the oven to 450°F/230°C/Gas Mark 8. Dry out the
> potatoes in the oven if necessary before roasting. Meanwhile, blanch
> the garlic cloves in boiling water for 10 minutes, and drain.
>
> Heat a heavy-bottomed ovenproof dish or large frying pan with a metal
> handle that will fit in the oven. Pour in the olive oil and heat until
> hot but not smoking, add the potatoes and season with salt and pepper.
> Allow them to oak up and be covered with the oil but give them the
> minimum of handling. Add the garlic and tuck in sprigs of rosemary.
> Put in the oven and roast for about 30-40 minutes, turning the potatoes
> over from time to time. The end result should be golden brown nuggets
> of crunch with a gooey potato inside; the garlic cloves will have puffed
> up, will have a crisp skin, and will be equally gooey. Drain the
> potatoes in a colander and leave to allow excess oil to seep out. (This
> can be used again like dripping.) Tip the potatoes into a hot serving
> dish and spoon over the vinegar.
>
> Depending on your oven and the dish you are cooking them in, the time
> needed can vary considerably, so go by instinct and taste rather than
> exact instructions. But then that's what good cooking is all about.

"Bobo Bonobo®" wrote
"cshenk" wrote

> > Rosemary grows fast and it benefits from severe pruning.
>
>> Hehe it's been getting regular 'hair cuts' as we go along. Made rosemary
>> potatoes with garlic and olive oil today. Now saving the twigs for the
>> smoker!

> I wish we had such success with rosemary. Heck, it's the one single
> herb that I prize mostly when it's fresh, rather than dried. Maybe
> this year it'll grow better. You are very fortunate to have ample
> supplies of the fresh stuff.

I'm thinking to put in more fresh herbs this year but not sure which ones.
I'm not that fond of oregano so that's unlikely to be one of them. Have to
look into local resources to see what else will grow well here. This is
strictly outside gardening.

"Victor Sack" wrote
> cshenk wrote:

>> I have this 3ft bush of it that survived the winter here. What uses to
>> you
>> all have for rosemary? Some new ones would be handy!
>
> Potatoes roasted with rosemary can be very nice. Here are a couple of
> recipes I posted before. One is from _Trattoria_ by Patricia Wells, the
> other, a bit fiddly one, from _Roast Chicken and Other Stories_ by Simon
> Hopkinson with Lindsey Bareham.

Thanks Victor! I did something close to first one but in a heavy pan on the
stovetop. I added some duck fat to them as well and quite a bit of garlic
was browned in the oil before adding the rosemary and potatoes. About 1/4
cup of fresh rosemary leaves went in too with some black pepper.

On Sun, 15 Mar 2009 09:48:42 +0100, "Pandora" >
wrote:
>
>"Victor Sack" > ha scritto nel messaggio
.. .

>>
>> Roasted Rosemary Potatoes
>> Patate al Forno

That is the way I make my oven roasted potatoes. Didn't know there
was an actual recipe for it.
>
>I make like this except for the baking sheet. I think that without sheet
>they don't become brown
>Never heas of the recipe below. It's interesting.
>
With vinegar? I dunno. Sounds more like hot potato salad to me.
>>
>> Roast Potatoes with Olive Oil, Rosemary and Garlic
>>
>> The secret of this is to parboil the potatoes as far as you dare and to
>> use enough olive oil so that the potato has enough of it to "oven-fry"
>> rather than roast.
>>
>> 900 g/2 lb floury potatoes, peeled and cut into 2.5-cm/1-inch chunks
>> salt and pepper
>> 2 heads of garlic, broken into cloves, unpeeled and bruised
>> 300 ml/1/2 pint pure olive oil (not virgin)
>> a few rosemary sprigs
>> 1 tbsp red wine vinegar
>>


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Sun, 15 Mar 2009 10:25:26 -0400, "cshenk" > wrote:

>I'm thinking to put in more fresh herbs this year but not sure which ones.
>I'm not that fond of oregano so that's unlikely to be one of them. Have to
>look into local resources to see what else will grow well here. This is
>strictly outside gardening.

I'm not much of a gardener, but I've found that sage, marjoram,
oregano (try greek oregano), regular parsley, thyme (I'm probably
missing one, but can't think of it) survive and grow with little to no
fuss. Plant, forget, throw some water on them every now and then if
you don't have summer rains and harvest at will. That's my kind of
gardening.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

"cshenk" > wrote in message
...
>I have this 3ft bush of it that survived the winter here. What uses to you
>all have for rosemary? Some new ones would be handy!
>

Don't have a "new" use for rosemary other than laying stalks of fresh
rosemary along a pork tenderloin (not the whole loin) with lots of garlic.
You can strip the leaves off and sprinkle it on thick cut pork chops with
garic. Oh, brush (either) with salt & pepper, too. I used to have an
artisan bread recipe that called for rosemary.

Jill

On Sun, 15 Mar 2009 10:25:26 -0400, "cshenk" > wrote:


>I'm thinking to put in more fresh herbs this year but not sure which ones.
>I'm not that fond of oregano so that's unlikely to be one of them. Have to
>look into local resources to see what else will grow well here. This is
>strictly outside gardening.
>

I'll tell you what I have:
- Sage
- Lovage (great in stews!)
- Oregano
- Thyme
- Lemon thyme
- Chives
- Two sorts of mint
- Laurel
- Rosemary of course (3 bushes actually, as well as one bush of
rampant rosemary which doesn't have much taste alas)

All of these thrive, event with my very occasional bouts of gardening,
in a Swiss (not in the mountains though) climate and in a garden which
gets direct sun mornings only.

Nathalie in Switzerland

Bobo Bonobo® wrote:
> On Mar 14, 6:01 pm, "cshenk" > wrote:
>> "sf" wrote
>>
>>>> Wow! This one isnt big enough yet for that (just planted last spring) but
>>>> I
>>>> think it may hit that next year.
>>> Rosemary grows fast and it benefits from severe pruning.
>> Hehe it's been getting regular 'hair cuts' as we go along. Made rosemary
>> potatoes with garlic and olive oil today. Now saving the twigs for the
>> smoker!
>
> I wish we had such success with rosemary. Heck, it's the one single
> herb that I prize mostly when it's fresh, rather than dried. Maybe
> this year it'll grow better. You are very fortunate to have ample
> supplies of the fresh stuff.
>
> --Bryan


I've never had luck growing it indoors, but planted outside, it usually
flourishes in moderate climates (i.e. not where I live.)

gloria p