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.
By Barbara Pleasant
December/January 2009
 |
Saxon Holt
|
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.
RELATED CONTENT
If you don’t have garlic growing in your garden now, scallions and garlic cloves will stand in for ...
This is packed with summer flavor. For best results when freezing, omit the Parmesan cheese and add...
Here’s a piquant variation that uses sour cream. For best results, do not freeze this pesto, as fre...
This is the classic, fresh sauce that originated in Genoa, Italy. For best results when freezing th...
Herbal harvest adds exciting taste to culinary paste....
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.