Rosemary & You ?

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 Photo Courtesy: Uncopyrighted 123Rf.                                                                                                                    

 Good Morning, 

What do you employ Rosemary swigs or dried rosemary in ? Would enjoy hearing from all of you on topic, your uses of Rosemary ... 

Here are some of my home dishes that I use Rosemary in:

1) Provençal Chicken ( see France Section: Jacqueline´s Provençal Chicken ) 

2) Breast of Veal Roast

3) Goat Cheese on the Exterior Bland Rind served with the Mediterranean trilogy; bread, wine and cheese ... 

4) Abruzzi Milk fed baby Lamb Roast or Greek style Lamb  

5) Focaccia with Evoo & Rosemary

6) Baked Potatoes with Butter, a drizzle of Evoo & Crème Fraìche ( or sourcream if available) or Greek Natural Yogurt & Rosemary

7) a pinch of Homemade Tomato Sauce for Pasta

8) Roasts in general ( turkey, chicken, veal & pork )

Have a lovely Sunday,
Ciao, Margi.   

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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Topic: Rosemary & You ? Posted: 07 October 2012 at 02:53
	Photo Courtesy: Uncopyrighted 123Rf. Good Morning, What do you employ Rosemary swigs or dried rosemary in ? Would enjoy hearing from all of you on topic, your uses of Rosemary ... Here are some of my home dishes that I use Rosemary in: 1) Provençal Chicken ( see France Section: Jacqueline´s Provençal Chicken ) 2) Breast of Veal Roast 3) Goat Cheese on the Exterior Bland Rind served with the Mediterranean trilogy; bread, wine and cheese ... 4) Abruzzi Milk fed baby Lamb Roast or Greek style Lamb 5) Focaccia with Evoo & Rosemary 6) Baked Potatoes with Butter, a drizzle of Evoo & Crème Fraìche ( or sourcream if available) or Greek Natural Yogurt & Rosemary 7) a pinch of Homemade Tomato Sauce for Pasta 8) Roasts in general ( turkey, chicken, veal & pork ) Have a lovely Sunday, Ciao, Margi.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

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Feather Members Profile Send Private Message Find Members Posts Add to Buddy List Cook Joined: 21 October 2012 Location: USA Status: Offline Points: 221	Post Options Post Reply Quote Feather Report Post Thanks(0) Quote Reply Posted: 14 December 2012 at 20:29
	I have a pot of rosemary growing in the living room south window, I trim and dry the leaves once in a while and they go into my spice jar. I especially like it with butter, baked over parboiled chunks of potatoes until they start to get crisp. A little salt, rosemary, and butter--toss it with the parboiled chunks of potatoes and bake. Easy and delicious. ~Feather

Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 14 December 2012 at 22:06
	Thanks for your feedbk. Feather. Rosemary, butter and potatoes are a natural born trio. Kind regards. Margi.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

Hoser Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454	Post Options Post Reply Quote Hoser Report Post Thanks(0) Quote Reply Posted: 15 December 2012 at 02:47
	I enjoy rosemary with beef, chicken or pork, but find it a bit too much with a milder protein like fish. If you have large sprigs, it's nice to use the stems when grilling kebobs. I guess my all-time favorite though is when I put it in a rub on a nice sirloin roast and smoke it over hickory to perfection.
	Go ahead...play with your food!

Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 15 December 2012 at 03:01
	Hoser, Gorgeous looking Roast. Thanks so much for your contribution and input. I am in agreement about fish ... Kindest, Margi
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.