There is something about this time of year that commands the use of rosemary. Maybe it's its hearty structure, intense floral scent or the way it can transform a dish. Rosemary is one herb that can take San Francisco weather and thrive. It's worth having a plant on hand so whenever you need some rosemary, it's just a quick trip to your herb garden. Whether you get your rosemary from your own plants or from the produce section, here are a few tips for using this fragrant herb I picked up from my favorite gals at Fine Foods at Home:
- Rosemary has a strong, almost resinous flavor. Often times, a little goes a long ways. If you aren't sure you'll like the flavor in a new recipe, start by adding half the amount and taste it. You can always add more.
- Unlike many fresh herbs which are added at the end of the cooking time, rosemary can be added earlier in the process.
- If removing the leaves from the stem simply grasp the top of a stem with one hand and with the other hand, pull your fingers down the stem from top to bottom. This will strip all the leaves off the stem.
- There are numerous ways to use the sprigs whole: add to soups or stews to flavor the broth or toss with potatoes or vegetables before oven roasting. Just don't forget to remove it before serving dinner!
- Rosemary stems make great skewers for the grill. The stems impart a gentle rosemary flavor to whatever you have placed on the rosemary "skewer". As a bonus, they are very eco-friendly and a few sprigs tied together act as an herbal basting brush while grilling.
- Consider using a small sprig as a garnish. The heat of the finished dish will help dissipate.
Happy Wednesday, ya'll!