Branches in the Box
I ordered a 99 cent bunch of rosemary from Fresh Direct this weekend and this is what I got. So now I'm on the hunt for lots of rosemary recipes. Last night I marinated a pork tenderloin with balsamic and cider vinegar, olive oil, rosemary, garlic, mustard and maple syrup. Today I'm going to try to make crisp rosemary breadsticks. I also want to make a rosemary dessert: maybe a cornmeal cake with rosemary syrup or a custard-type dish like pot de creme. What I feel like I should do is slaughter a lamb and dig a roasting pit out in the middle of Yellowstone Blvd.
Hi there: a really easy and absolutely delicious recipe is just to cut several yukon golds up into very large dice, toss them with lots of the fresh rosemary and sea salt and a few large glugs of olive oil on a baking sheet and stick in a 400 (or so) degree oven for a while until they're brown and crusty and your home is fragrant with herbs and roasting potatoes (around 45 minutes, but check this as oven temps vary). You might need to shake the pan or run a spatula through the spuds halfway through. You won't be able to stop eating them! And they're good the next day, too, although hot they're really superior. Don't skimp on the herbs, salt and olive oil...the liberal lashings of the flavors really work wonders on the final dish.
Tomorrow night's steak and potatoes, so I'll definitely have to try that recipe.