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Rosemary & You ?

Printed From: Foods of the World Forum
Category: Food Groups
Forum Name: Herbs and Spices
Forum Discription: A place to discuss herbs and spices in general.
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=2657
Printed Date: 26 March 2026 at 20:33


Topic: Rosemary & You ?
Posted By: Margi Cintrano
Subject: Rosemary & You ?
Date Posted: 07 October 2012 at 02:53
 Photo Courtesy: Uncopyrighted 123Rf.                                                                                                                   
 
 
 
Thumbs Up 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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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.



Replies:
Posted By: Feather
Date 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


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Posted By: Margi Cintrano
Date Posted: 14 December 2012 at 22:06
Thanks for your feedbk. Feather. Rosemary, butter and potatoes are a natural born trio. Kind regards. Margi.

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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.


Posted By: Hoser
Date 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.


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Go ahead...play with your food!


Posted By: Margi Cintrano
Date 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

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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.



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