Jill wrote:

> Don't have a "new" use for rosemary other than laying stalks of fresh
> rosemary along a pork tenderloin (not the whole loin) with lots of
> garlic. You can strip the leaves off and sprinkle it on thick cut pork
> chops with garic. Oh, brush (either) with salt & pepper, too. I used
> to have an artisan bread recipe that called for rosemary.

I like to put a sprig or two in the water when boiling red potatoes. It
imparts a nice bit of flavor without being overpowering.

--Lin

On Sun, 15 Mar 2009 12:12:50 -0600, Gloria P >
wrote:

>Bobo Bonobo® wrote:
>> On Mar 14, 6:01 pm, "cshenk" > wrote:
>>> "sf" wrote
>>>
>>>>> Wow! This one isnt big enough yet for that (just planted last spring) but
>>>>> I
>>>>> think it may hit that next year.
>>>> Rosemary grows fast and it benefits from severe pruning.
>>> Hehe it's been getting regular 'hair cuts' as we go along. Made rosemary
>>> potatoes with garlic and olive oil today. Now saving the twigs for the
>>> smoker!
>>
>> I wish we had such success with rosemary. Heck, it's the one single
>> herb that I prize mostly when it's fresh, rather than dried. Maybe
>> this year it'll grow better. You are very fortunate to have ample
>> supplies of the fresh stuff.
>>
>> --Bryan
>
>
>I've never had luck growing it indoors, but planted outside, it usually
>flourishes in moderate climates (i.e. not where I live.)
>
>gloria p


I over winter it in an unheated garage. I sometimes keep a small pot
in among the kitchen herbs, but most varieties hate that.

Boron

"Lin" > wrote in message
.. .
> Jill wrote:
>
>> Don't have a "new" use for rosemary other than laying stalks of fresh
>> rosemary along a pork tenderloin (not the whole loin) with lots of
>> garlic. You can strip the leaves off and sprinkle it on thick cut pork
>> chops with garic. Oh, brush (either) with salt & pepper, too. I used to
>> have an artisan bread recipe that called for rosemary.
>
> I like to put a sprig or two in the water when boiling red potatoes. It
> imparts a nice bit of flavor without being overpowering.
>
> --Lin


There ya go None of my uses for rosemary seem "new". I use dill weed on
(drained) boiled potatoes with butter, rather than parsley, although I do
still enjoy parlsey'd potatoes. I love tarragon in soups, stews and even on
steaks. It's hard to say what herb uses are "new" to someone.

Jill

On Mar 14, 11:06*am, "cshenk" > wrote:
> "Lynn from Fargo Ografmorffig" wrote
>
> > I have this 3ft bush of it that survived the winter here. What uses to you
> > all have for rosemary? Some new ones would be handy!
>
> =====================================
>
> >Lucky you! I rarely buy fresh rosemaary as it always costs nearly $3
> >for about an ounce - and I can't buy less!
>
> Yeah, got a plant and Don (DH) planted it in the wrong spot but it took off
> like mad so we left it there.
>
> >Rosemary *for beef roast [high heat method] . Mix evoo, finely chopped
> >fresh rosemary and a little coarse ground mustard and salt. Paint meat
> >and allow to rest 15 min at room temp before roasting.
>
> I could adapt that for a pork butt I bet?
============================================

You could absolutely do it with pork butt or tenderloin. But I
wouldn't do the high heat method.

It leaves the meat medium rare It is fabulous for beef - something
like 20 minutes at 450 F and then lower for like 25 minutes and then
15 minutes outside the oven till you carve it. Don't trust my numbers!
You can find the method at www.videojug.com/
If that's not enough of a link just google video jug and when you get
to the site go to the food stuff.
Lynn in Fargo

"Lynn from Fargo Ografmorffig" > wrote in message
...
On Mar 14, 11:06 am, "cshenk" > wrote:
> "Lynn from Fargo Ografmorffig" wrote
>
> > I have this 3ft bush of it that survived the winter here. What uses to
> > you
> > all have for rosemary? Some new ones would be handy!
>
> =====================================
>
> >Lucky you! I rarely buy fresh rosemaary as it always costs nearly $3
> >for about an ounce - and I can't buy less!
>
> Yeah, got a plant and Don (DH) planted it in the wrong spot but it took
> off
> like mad so we left it there.
>
> >Rosemary for beef roast [high heat method] . Mix evoo, finely chopped
> >fresh rosemary and a little coarse ground mustard and salt. Paint meat
> >and allow to rest 15 min at room temp before roasting.
>
> I could adapt that for a pork butt I bet?
============================================

You could absolutely do it with pork butt or tenderloin. But I
wouldn't do the high heat method.

It leaves the meat medium rare It is fabulous for beef - something
like 20 minutes at 450 F and then lower for like 25 minutes and then
15 minutes outside the oven till you carve it. Don't trust my numbers!
You can find the method at www.videojug.com/
If that's not enough of a link just google video jug and when you get
to the site go to the food stuff.
Lynn in Fargo
__________________________________________________ __________

You might like to try the following recipe that is quick and easy. I've made
it several times and I have a rosemary plant in a pot in the kitchen bay
window (it won't survive our winters otherwise). The cider should be "hard"
cider as you USians call it{:-)
http://deliaonline.com/recipes/fast-...es,712,RC.html