In my last entry I wrote about cooking with herbs and promised to write a couple more posts about how you can cook with them.
 
Rosemary is a favorite of mine. It’s an evergreen perennial plant you can grow all year round. It produces small pretty blue flowers in the winter and about this time of year in early spring.
 
Rosemary can be used fresh or dried. I think using it fresh is easier and preferable. You can either strip off the leaves from the woody stems or use whole sprigs to flavor your food then remove them, like in soups and sauces.
 
Rosemary is one of the most aromatic and pungent of all the herbs. When you cook with rosemary, remember that it has quite a strong flavor so you don’t need to add very much. Its needlelike leaves have pronounced lemon-pine flavor that pairs well with lots of different foods and sauces. One of the more traditional uses for rosemary is as an accompaniment to lamb dishes. Try marinating lamb chops in rosemary, lemon juice and garlic. Delicious. Here at CulinAero, we often prepare roast chicken breast with rosemary balsamic glaze, and also a vegetable medley with garlic and rosemary. Both are fantastic.
 
Don’t be afraid to experiment. Trying different combinations is the joy of cooking. Try fresh rosemary on apricots, breads, cabbage, eggs, fish, lamb, onions, oranges, parsnips, pasta, pork, potatoes, poultry, squash and tomatoes. I promise you’ll love the new flavors.
 

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