Cooking with Fresh Herbs, Rosemary.
This is my second post is the series about cooking with fresh herbs. This week I’m featuring Rosemary.
I do a lot of my cooking with fresh herbs. I find that they impart a flavor that dried herbs just can’t give. I have rosemary growing all over my garden. Since Southern California is so similar to the Mediterranean, it grows so well in our warm, arid climate. It tolerates heat and virtually indestructible. I have two varieties growing in the yard, prostrate is low-growing, so it’s excellent for covering a large area that doesn’t need much water. The second is a taller variety that has long stems perfect for picking. You can read more about rosemary in this Sunset article. You’ll find rosemary it in many Mediterranean dishes, since that where it naturally grows. It really isn’t used in Asian or Indian cuisine.
So here’s my post on Cooking with Fresh Herbs featuring Rosemary. This post is literally “soup to nuts”!
Because rosemary is such a strong herb, a little goes a long way, like in this Herbed Goat Cheese Dip. Just a 1/2 teaspoon is all that’s needed for a nice flavor!
Savory Rosemary Cheddar Shortbread is a cross between a soft cracker and a biscuit. They are melt-in-your mouth delicious!
Serve them as part of an appetizer spread along with Rosemary Almonds.
Follow up cocktails with Tuscan White Bean Soup with Fresh Rosemary.
Grilled Rosemary Shrimp is one of the easiest entrees ever. Lemon juice, olive oil, garlic and rosemary are whisked together for a quick marinade for shrimp or chicken.
French Roasted Chicken is my go-to dinner party recipe. This classic French recipe is rubbed with Herbes de Provence, of which, rosemary is a key-component.
Leftover chicken? Cranberry Walnut Chicken Salad is a great sandwich filler or delicious on a bed of lettuce.