Cooking with Rosemary

Rosemary Vinegar
Wash and sterilize bottles. Put sprigs of fresh rosemary in each bottle. Bring red wine vinegar just to boiling. Fill bottles, covering herbs. Cap and store in a cool, dark place for several weeks before using. Add a few cloves of garlic for extra flavour. Use this method to create other delicious herb vinegars.

 

Rosemary Oil
In a blender combine a little bit of two cups olive or vegetable oil and 5 tablespoons chopped rosemary leaves. Process for just a few seconds. Add remaining oil and blend well. Place in a sterilized bottle or jar and seal and refrigerate. Drizzle on meats or poultry before roasting or grilling.

 

Rosemary Butter
Combine one teaspoon lemon jiuce and four tablespoons finely chopped rosemary with 1 cup unsalted, room temperature butter. Pack into crocks or roll and freeze or refrigerate until your ready to enjoy it on lamb, steak, etc.

 

Rosemary and New Potatoes
My all-time favourite way to serve new potatoes or Yukon Gold nugget potatoes is to roast them with olive oil, chopped garlic and plenty of fresh rosemary. Make sure to rinse nugget potatoes before placing in a heatproof oven dish, cookie sheet or roasting pan. (Avoid oven pans with non-stick finishes as the high heat and oil will destroy the finish.) Drizzle with olive oil or rosemary oil (see recipe below) to coat skins lightly. Sprinkle with chopped fresh garlic and a handful of chopped fresh rosemary leaves (if not using the rosemary oil). Roast at medium-high heat until insides are tender and outsides crisp and flavourful! Serve with grilled steaks, cuts of lamb or roast pork. Pair the meat with crispy fresh greens with a red wine dressing. Can dinner be more heavenly?

 

Rosemary Marinade (for pork, beef or lamb)

2 cups dry white wine
1/2 cup vegetable oil
1/4 red wine vinegar
2 medium onions, chopped
1 cup celery, chopped
2 - 3 cloves crushed garlic
2 tbsp. chopped rosemary
freshly ground pepper to taste

Mix all ingredients in a saucepan and heat to a boil. Place the meat in a glass baking dish and pour marinade over top. Cover and refrigerate for at least 24 hours. Drain off the marinade. Grill meat as usual.

     
Growing Tip

Upright rosemary is a perennial that is usually hardy in coastal climates where winters are mild.
Other varieties of rosemary can be grown as a container plant and can be brought indoors for the winter.
One creative use for upright rosemary is to train the herb as a bonsai. They are quite easy to
propagate from summer cuttings rooted in water.

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