Monday, September 27, 2010
1) The next time you're making a pot of bean soup, put a whole sprig in the pot and simmer. The leaves will get very soft and fall off the stem. The sprig will gently flavor the whole pot of soup. Remove the stem when you're done cooking.
2) When roasting chicken, gently make a pocket under the skin. Gently slip a sprig under the skin and roast. Amazing!
3) Make your own dipping oil. Remove the leaves from a sprig and coarsely chop. Add to 1/2 cup of olive oil. Add 1 clove chopped garlic and a few shakes of red pepper flakes. Be sure to refrigerate when you are not using. Dip away!
4) Coarsely chop leaves of 2 sprigs of rosemary, 2 cloves fresh garlic, and a couple sprigs of fresh thyme. Add 3 tablespoons dijon mustard and rub over seasoned pork roast or pork tenderloin before cooking.
5) The next time you roast potatoes, add a couple of tablespoons of chopped rosemary leaves.
6) Add 1 tablespoon chopped rosemary leaves to your favorite biscuit recipe...savory and delicious.
7) Try my recipe for Yogurt, Rosemary, and Garlic Marinated Chicken Breast. Serve with simple oven roasted potatoes and a fresh salad.
I hope you get to enjoy some fresh rosemary soon!
Have a great day!