The Essence of Rosemary: Rosemary in the Kitchen
The signature scent of the season can boost your mood, flavor food and, possibly, make you smarter.
December/January 2009
By Barbara Pleasant
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Saxon Holt
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Rosemary is a classic flavor partner for poultry and pork, but did you know it can add a delightful note to biscuits and dumplings, too? Here are a few other ways to appreciate the essence of rosemary in the kitchen.
1. Rosemary Bean Dip: Puree a can of rinsed white beans with rosemary, garlic, and enough lemon juice and olive oil for dipping consistency.
2. Gourmet Game: Generously rub duck or venison with a half-and-half mixture of finely chopped rosemary and kosher salt. To add subtle flavor highlights, add a few crushed juniper berries when making a rosemary-salt rub for lamb, pork or poultry.
3. Luscious Leftovers: Leftover turkey sandwiches become special when slathered with rosemary sandwich spread. Mix 1 teaspoon of finely chopped rosemary with ½ cup mayonnaise and a squirt of spicy mustard.
4. Rosemary Pesto: Try a blend of walnut oil, walnuts and rosemary on pasta. A pesto of olive oil, kalamata olives and rosemary makes a great accompaniment for poultry or fish.
Contributing editor Barbara Pleasant, author of The Whole Herb (Square One, 2004), writes and gardens at her home in Virginia.
For the main article, The Essence of Rosemary, click here.