Rosemary

[Cassie-Jane]

Hello Everybody,
I have a pot of Rosemary on my window sill.
I use it to season my fish!
But I was wondering what else I can use it for?
Thanks,
Cassie-Jane

[CM]

Hi Cassie-Jane :)

You can use rosemary for roasted potatoes in olive oil, rosemary-lemon chicken (put sprigs of rosemary in the chicken along with a lemon), to season a vinaigrette or Italian salad dressing, or use a small amount in pasta sauce or in bread stuffings. Be careful in using it because a little goes a long way! You can also use it to infuse olive oil and vinegars, and in marinades.

[Cassie-Jane]

Thanks,CM!!
I will have to try that.
All of it sounds so good!

[Clove]

Cassie-Jane,

Rosemary is the classic herb with lamb.
It goes well with chicken, potatoes and in breads.
(Just to name a few).
If you like to see some recipes for any of these, let me know.

[Cassie-Jane]

Yes I would!
Thanks Clove,
Cassie-Jane

[Clove]

Lamb Shanks with Artichokes and Olives

Ingredients

• 4 large and fleshy lamb shanks
• 6 tablespoons virgin olive oil
• 1 Spanish onion, chopped into 1/4-inch dice
• 12 cloves garlic, peeled but left whole
• 2 tablespoons freshly chopped rosemary leaves
• 12 baby artichokes, outer leaves trimmed, in acidulated water
• 1/2 cup Gaeta olives
• 1 cup dry white wine
• 1 cup basic tomato sauce, recipe follows
• 1 cup chicken stock

Method
Preheat oven to 375 degrees.
Rinse and dry shanks and season liberally with salt and pepper.
In a heavy-bottomed Dutch oven with a lid, heat olive oil until smoking.
Sear shanks until dark golden brown over medium heat, about 15 to 18 minutes.
Remove shanks and set aside.
Add onion, garlic, rosemary and artichokes and cook until softened, about 8 to 10 minutes.
Add olives, wine, tomato sauce and chicken stock and bring to a boil.
Replace lamb shanks in pan and return to boil.
Cover tightly and place in oven and cook for 1-1/2 hours, until fork tender.
Remove and serve.

Serves 4

[Clove]

Veal Involtini Involtini de Vitello

Ingredients:

• 8 slices veal, top round, about 4 ounces each
• 1 cup grated Pecorino
• 4 tablespoons bread crumbs
• 2 bunches flat-leaf parsley, finely chopped, to yield 1/2 cup
• 1/4 cup pine nuts
• 1/4 cup currants, soaked 1 hour in warm water and drained
• 8 (3-inch) rosemary sprigs, soaked in water 1 hour
• Salt and freshly ground black pepper, plus crushed black pepper for garnish
• 2 ounces olive oil
• Lemon wedges

Method:

Preheat barbecue or grill.
Using a kitchen mallet or wide cleaver, pound each slice of veal between 2 oiled pieces of waxed paper until thin yet not torn, about 1/16-inch thick.
Lay each piece out on a cool working surface. In a mixing bowl, stir together Pecorino, bread crumbs, parsley, pine nuts and plumped, drained currants until well blended.
Season the veal slices with salt and pepper.
Divide the Pecorino mixture among the 8 pieces of veal, spreading it out thinly.
Roll the veal up tightly like a burrito and secure with toothpicks.
Lay 4 pair of veal rolls side by side a 1/2-inch apart and skewer them with 2 rosemary sprigs to yield 4 sets. Season with salt and pepper, and brush with olive oil.
Grill until cooked, about 3 to 4 minutes per side, and serve immediately with lemon wedges

[Clove]

Rosemary Bread
Ingredients:

• 1 packet dry yeast (or 2 ½ tsp)
• 2 c. warm water
• 1 T. sugar
• 2 tsp salt
• 4 c. flour
• 1-2 tsp. fresh Rosemary plus more for topping
• Olive Oil, Corn meal, Melted butter and salt

Method:
Dissolve yeast in the warm water and sugar.
Add flour, salt, and 1-2 tsp Rosemary and stir until blended, do not knead
Cover and let rise for 1 hour or until double in size and covered with a moist cloth to rise.
Dust hands with flour.
Remove dough. It will be sticky.
Shape it into 2 rounds on a cookie sheet lightly coated in oil and sprinkled with corn meal or on a silipat baking mat with no oil.
Cover with a towel or greased plastic wrap.
Then let it rise another hour.
Pre-heat oven to 425F. Use a baking stone if you have one
Brush each round with olive oil and lightly sprinkle with more Rosemary and salt.
Bake for 10 minutes, then reduce temp to 375F for 15 minutes more.
You’ll know it is done when you get a hollow sound by tapping on the bottom of the loaf
Cool slightly, then cut into nice size bits or rip it apart

[Clove]

Roast Chicken with Rosemary


Ingredients:

• 1 (3 pound) whole chicken, rinsed
• salt and pepper to taste
• 1 small onion, quartered
• 1sprig of fresh rosemary

Method:

Preheat oven to 350 degrees F
Season chicken with salt and pepper to taste.
Stuff with the onion and rosemary. Place chicken in a 9x13 inch baking dish or roasting dish.
Roast in the preheated oven for 2 to 2 1/2 hours.
It is cooked through when the thigh juices run clear.
Cooking time will vary a bit depending on the oven and size of the bird.

[Cassie-Jane]

Thanks so much Clove!
The chicken sounds expecialy good!
We raise meat birds and I am always looking for different chicken recipes!
Cassie-Jane