Cooking With Rosemary
Wafting fragrance emitted from Rosemary plants on a hot sultry day can cool and refresh. The sound of the bees busily working the Rosemary flowers is music to our freeway tired ears. Snapping a few branches and winding them in a loose wreath we take the herb into the kitchen to contemplate the possibilities. No matter how much we enjoy Rosemary in the garden, Rosemary in the kitchen is what it is all about. Cooking with Rosemary is a true delight. As it flavors our food, Rosemary perfumes our home. And while some prefer to use Rosemary dried, fresh is best. Any Rosemary can be used for cooking; we prefer our Upright Rosemary for both fresh and dried use, our Pine Scented Rosemary for fresh use and Spice Islands Rosemary for providing lots to dry in each fat leaf.
Red Stew with Rosemary
A favorite dish for a cold winter day this was served many years ago by an excellent cook who included meat in his recipe. Over the years it has evolved into a vegetable stew. This makes a wonderful lunch served with fresh sourdough bread or an excellent side dish for pot roast or even hamburgers.
- 3 or 4 large potatoes washed and cut into chunks
- 5 or 6 large carrots washed and cut into chunks
- 1/4 teaspoon salt
- 1/4 cup soft shortening
- 1/4 cup soft butter
- 3/4 cup granulated sugar
- 1 egg
- 3 tbsp milk
- 1/2 cup chopped citron
- 1/2 cup currants or raisins
- Granulated sugar
- 1 egg white, slightly beaten
- 2-15 ounce cans tomato sauce
- 2-15 ounce cans stewed tomatoes
- Salt and Pepper to taste
- 2-8 inch Sprigs Rosemary
Cook carrots, sauce and tomatoes over low heat for about an hour. Add potatoes and rosemary and cook over low heat until the vegetables are tender, about another hour. The process can be speeded up by increasing the heat and both vegetables can be added at the same time. Add the rosemary during the last half hour of cooking. It also works well in a crockpot. Just add the rosemary during the last hour.
And, if the season is summer, then throw your potatoes in a Ziploc with a little olive oil and Rosemary. Shake well and wrap in tinfoil. Toss on the barbecue and enjoy. Rosemary is a good burning herb because of its high essential oil content.
Tie some Rosemary twigs together and brush your barbecue or marinade on and then throw the ‘brush into the fire. Or, cut nice long stems and strip the leaves off and use the stems for shish kabob spears.
More great Rosemary recipes can be found here.