"Katra" > wrote in message news:KatraMungBean->
> Hey now THAT is a neat idea I'd not thought of. Cool!!! :-)
> Since I have a live herb garden, that idea will come in handy.
> Especially for rosemary!


I love rosemary and I chop it very finely and of course it stays in. My DH
likes the taste in food but if I leave them whole he will complain about the
'bushes' and pick them out

Ophelia
Scotland

In article > ,
"Ophelia" > wrote:

> "Katra" > wrote in message news:KatraMungBean->
> > Hey now THAT is a neat idea I'd not thought of. Cool!!! :-)
> > Since I have a live herb garden, that idea will come in handy.
> > Especially for rosemary!
>
>
> I love rosemary and I chop it very finely and of course it stays in. My DH
> likes the taste in food but if I leave them whole he will complain about the
> 'bushes' and pick them out
>
> Ophelia
> Scotland
>
>

Heh! I mince rosemary also!
It's excellent on poultry...

--
K.

Sprout the Mung Bean to reply...

There is no need to change the world. All we have to do is toilet train the world and we'll never have to change it again. -- Swami Beyondanada

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

Katra replied to Ophelia:

>> I love rosemary and I chop it very finely and of course it stays in. My
>> DH likes the taste in food but if I leave them whole he will complain
>> about the 'bushes' and pick them out
>
> Heh! I mince rosemary also!
> It's excellent on poultry...

Try this sometime (you can use lavender instead of rosemary, too):

ROSEMARY SHORTBREAD

3 sticks (3/4 pound) unsalted butter, at room temperature
2/3 cup sugar, plus 2 teaspoons for sprinkling
2 tablespoons minced fresh rosemary, or 2 teaspoons dried
2 1/3 cups all-purpose flour
1/2 cup brown rice flour
1/4 teaspoon salt

1. In a large bowl, using an electric mixer, cream the butter at medium-high
speed until pale yellow, about 2 minutes. Add the 2/3 cup sugar and beat
until fluffy, about 1 minute.

2. If using dried rosemary, grind it in a spice grinder or crush it with a
mortar and pestle or rolling pin until finely ground but not pulverized.
Add the all-purpose flour, rice flour, salt and rosemary to the butter
mixture and beat until thoroughly combined. Pat the dough into 2 squares,
wrap in wax paper and refrigerate until firm, about 1 1/2 hours.

3. Preheat the oven to 375F. Line 2 large baking sheets with parchment
paper.

4. On a well-floured surface, roll each square of dough into a 10-inch by
6-inch rectangle, about 1/8 inch thick. Cut the dough into whatever shape
you like. Transfer the cookies to the prepared baking sheets, spacing them
about 1/2 inch apart. If desired, sprinkle the tops with the remaining 2
teaspoons sugar, then bake for 18 to 20 minutes, until golden at the edges.
Cool cookies on a rack and store in an airtight container.


Bob

On 3 Apr 2005 16:30:08 -0500, "Bob" >
wrote:

> Katra replied to Ophelia:
>
> >> I love rosemary and I chop it very finely and of course it stays in. My
> >> DH likes the taste in food but if I leave them whole he will complain
> >> about the 'bushes' and pick them out
> >
> > Heh! I mince rosemary also!
> > It's excellent on poultry...
>
> Try this sometime (you can use lavender instead of rosemary, too):
>
> ROSEMARY SHORTBREAD

How did I miss this thread? I have rosemary growing in the side
yard... it's one of those plants that can thrive in arid conditions.

Try making Focaccia al Rosmarino (Rosemary Focaccia)
The Artisan: http://home.earthlink.net/~ggda/bredfrm.htm

Rosemary is excellent with lamb! I throw branches of it (from my
bush) over coals to create flavored smoke when grilling poultry and
lamb.

I have a friend who makes the most delicious oven roasted rack of lamb
that has a mustard, rosemary, breadcrumb crust (I don't do breadcrumb
crusts). Here's a URL that sounds almost exactly like how she told me
she does it http://teriskitchen.com/meats/lambrack.html

Do you like your lamb butterflied and grilled? Try this recipe
http://www.fbnr.com/Recipes/290/1198001290.htm

Mmmm. Now I'm hungry for lamb!

It's raining and pizza is scheduled for dinner. I made the dough a
couple of hours ago and we're getting ready to make a wide variety of
pizzas from chicken to vegetarian.