I love rosemary - we're going to try to grow a hedge next year. I like kneeding it into bread/pizza dough. It's great with lamb, and I make a lemon rosemary roast chicken which is easy - hold on - I think I got the original idea from Michael Chiarello ...yeah - here it is: Chicken with Rosemary and Lemon Salt. I usually roast the bird on a bed of vegies (e.g., onions, carrots, small potatoes, butternut squash) and mix some extra seasoning into the vegies.
I use good ol' rosemary with a lot of my chicken recipes. Here's one example...
Slow Cooker Lemon Chicken A spring of rosemary along each side of the bird, while it is simmering for hours in a mixture of white wine, olive oil, lemon juice, Worcestershire sauce, some salt and basil and a smidge of water.
"Rosemary helps to relax muscles, including the smooth muscles of the digestive tract and uterus. Because of this property it can be used to soothe digestive upsets and relieve menstrual cramps." ~ Garden Guides Brenda
If you eat shrimp, look under my reply to when someone asked what to do with shrimp. Basically, marinate shrimp overight in a bag into which you've put whole shrimp with shell on, a paste you've made in the food processor of lots of garlic, rosemary, and olive oil. Mush it all around until the shrimp is covered. Can marinate as little as 2 hours, but it's best if overnight. Thread onto skewers(if your rosemary if stiff enough, use rosemary skewers) and place on the grill, turning over when pink. Takes 2-3 minutes each side.
Originally posted by BGE: I use good ol' rosemary with a lot of my chicken recipes. Here's one example...
Slow Cooker Lemon Chicken A spring of rosemary along each side of the bird, while it is simmering for hours in a mixture of white wine, olive oil, lemon juice, Worcestershire sauce, some salt and basil and a smidge of water.
"Rosemary helps to relax muscles, including the smooth muscles of the digestive tract and uterus. Because of this property it can be used to soothe digestive upsets and relieve menstrual cramps." ~ Garden Guides Brenda
Brenda, for a small chicken in a 5 qt. crock pot, what measurements for the mixture? this sounds delish!
Buy a small chicken...3-5 lbs. Rinse it under cold running water. Put it in the slow cooker...mine's a 5L pot, I think, not small, not huge. Stuff some garlic cloves or crushed garlic under the skin or inside of the bird. Pour some white wine over the chicken...1/2 - 1 cup, the more the better, I say! Drizzle some olive oil over the chicken...just some, I don't know how much. Squeeze the juice of 1 lemon over the chicken, then stuff the rinds inside of the bird. Sprinkle some Worcestershire sauce over the chicken...several healthy shakes will do. Add some sprigs of fresh rosemary, plus basil, thyme, salt, pepper, herbes de provence...whatever you like. Cook as directed in your slow cooker book...on High for 4 - 5 hours, on Low for 8 - 10 hours, by my book.
It's heavenly, with oven roasted potatoes and root veggies, Better Than Sex salad and the rest of the white wine!
I love having this for a dinner when I'm running ragged and have no energy to spend preparing a meal from start. If I get it going in the morning before I leave for work at 9:45 A.M., then let it cook on Low, it's usually falling-apart done about 6'ish in the evening. Sometimes I put the potatoes and carrots under the chicken, and cook the whole lot all day. In that case, there needs to be more liquid, so I add extra wine and water and such. Extra wine's always a great idea.
"I love chicken. I would eat chicken fingers on Thanksgiving if it were socially acceptable!" ~ Todd Berry Brenda
Any meat that comes in slices (e.g. pork chop, steak, fillet etc.) can be marinated with the above mentioned mixture of rosemary, olive oil, garlic and lemon juice. Grill to taste.
If you cannot manage to keep your tree, please note that rosemary freezes well. Of course fresh is a lot better.
My is a super quick recipe is to take some carpaccio beef and toss it in a very hot pan with a little olive oil and a few sprigs of rosemary until warmed through.
The meat is not really "cooked" as it should be mostly pink and deliciously soft. Add some garlic, deglaze with white wine. You need a large pan so the meat cooks fast and evenly. Serve with a salad of rocket/arugula. Most importantly eat immediately, gets cold in seconds. We called it "straccetti" al rosmarino
Ina Garten's Rosemary Roasted Cashews - recipe found on Food TV website.
I serve these often and everyone seems to love the bright flavor of rosemary combined with sugar and cayenne pepper. You can substitute mixed nuts for the cashews - use what you like.
Dana, be careful clipping that rosemary tree. Clip it too close and it may not survive. And it's been my experience that they don't like being indoors for extended periods. I have lots of rosemary planted in the ground and it does well here in the winter. I know you are north of me a good bit - it should do OK in it's pot outside, but bring it in over night if you expect a hard freeze.
"I am a Southerner. I like the feel of these words. I could no more be otherwise than I could shed my outer skin or change the color of my eyes." Willie Morris
Posts: 1462 | Location: on the Alabama River | Registered: 22 July 2002
Get a nice steak and cook it over a pan on a bed of rosmary sprigs. Bot enoug of them that the meat doesnìt touch the pan, just one here and one there. In itlay we use special heavy-metal pans with a griddle shape, I place the rosemary between the raised lines of the griddle, add the meat, cook for a few momnts on ons side, turn over, finish cooking and, finally, garnish with good quality oil and a tiny pinch of salt. So simple it's silly, but also delicious if you have a good steak.
Hey, Kim. I have never made hours before and then rewarmed. I measure everything out and then prepare right before a dinner party. But they sure are better warm.
What do you think? Would a warm up hours later cause the fats to release along with the sugar and spices?
Thanks for doing the link - I was in a big hurry this morning.
"I am a Southerner. I like the feel of these words. I could no more be otherwise than I could shed my outer skin or change the color of my eyes." Willie Morris
Posts: 1462 | Location: on the Alabama River | Registered: 22 July 2002
Beefsteak, grill it as you like it, UNSEASONED! Should be quite rare.
Aside heat a good amount - a glass- of extra virgin olive oil, in which you have put the leaves of 5/6 branches of rosemary, 2 spoonfuls of peppercorn and 1 tablespoon of salt -the kind you like-
Slice the steak into a quarter of inches stripes, aly it in a serving plate and pour evenly the still sizzling oil with it's content.
Eat it.
You can do it on chicken, cooked flat on a grill, or on other meats.
You can grind the rosemary with salt, garlic and if you want a bit of sage in a mortar and then freeze the paste to add to soups, roasted potatoes, etc. Whenever I have to trim my plants I do this and make 1/4 cup portions for the freezer.
If you do the above, take the stems (they should be long) and use them as skewers for the grill. I put chunks of veggies and pork or fish on the skewers and grill. Soak the skewers in water for 30 minutes before grilling.
Get yourself some lardo. Quite a lot of it, say 300 grams. Slice or dice it finely. Remove the rosemary leaves from the stem. Add one or two garlic cloves or some shallot. Mince everything and mix with the lard. With a heavy knife, start beating on the mixture, turning the lardo and herbs into a pulp. Don't stop until it has tunred into a slightly lumpy cream. This must be done by hand, the mixer would heat and melt the fat. Store in a sealed container. If you lay a round or parchment paper right on top of the fat, separating it from cotact with air, it will keep in the fridge for several weeks. use as an unhealthy but tasty alternative to oil in sauces or vegetable soups, or also as a spread on warm bread or polenta.
I chop rosemary, sage and garlic with salt ( use a mezzaluna or knife not the food processor) leave it out to dry.
FAb on roasted veggies, I saute it in some oil and use in my soups ( bean!!) on sauteed tomatoes, with breadcrumbs.. get the idea! the herb salt makes a fabulous christmas present too!
I walked by a perfectly trimmed Rosemary tree today at the supermarket. So in love with the fragrance, I could anoint myself with bruised rosemary leaves everyday, plus, it is supposed to boost your energy.
I just might have to own one soon.
Pat
Posts: 1109 | Location: Rochester, NY and Bonita Springs, Fl | Registered: 18 September 2002
Just before this thread started I sent my parents a rosemary plant in a Christmas basket. I was having second thoughts but Pat's comments and all the great ideas posted here made me feel better about my choice. I may have to steal a few sprigs when I visit. Just wish my sage plant wasn't covered in snow right now.
Posts: 408 | Location: Watertown, New York, USA | Registered: 22 August 2003
Topic Closed
just what I need, a relaxed uterus. 
