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Originally Posted by feline fanatic
(Post 7566634)
It is used a lot in Mediterranean cooking. When I use a medley of herbs I find the Simon and Garfunkel song really does taste yummy - parsley sage rosemary and thyme. These four herbs add a lot of flavor.
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I like the smell at first but boy it has to be quick and outside. None of it on my foods. I get stuffed up quick.
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I make a cream of carrot and rosemary soup that's really good. Basically, make a cream of carrot soup and then put a couple of sprigs of rosemary in at the end and let simmer for a few minutes until you get the amount of rosemary flavour that you're after, then remove the sprigs. Finish the soup with a little swirl of cream and a tiny sprig of Rosemary.
Voila, everyone thinks you're a miracle worker. Watson |
Originally Posted by Watson
(Post 7568466)
I make a cream of carrot and rosemary soup that's really good. Basically, make a cream of carrot soup and then put a couple of sprigs of rosemary in at the end and let simmer for a few minutes until you get the amount of rosemary flavour that you're after, then remove the sprigs. Finish the soup with a little swirl of cream and a tiny sprig of Rosemary.
Voila, everyone thinks you're a miracle worker. Watson |
Chop leaves very fine and mix into soft butter, regriferate - use butter on veggies, i.e., carrots, baked potatoes, etc. Also can use the leaves on biscuits or home made breads. Drop a sprig into your spaghetti/marinara sauce for extra flavor. Or, put a dried sprig into your lingerie drawer along with dried lavender sprigs. Smells real nice.
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