Tag Archives: Rosemary

Food on Friday ~ Rosemary

redolent of Mediterranean mists and sea-dew

Rosemary grows wild on the shores of the Mediterranean, and is widely cultivated in the more temperate areas of Europe and North America.  This glossy shrub can be seen in decorative borders, kitchen gardens, herb gardens, and physic gardens, wherein medicinal plants are grown.

In Greek mythology rosemary is said to have been draped around the otherwise naked figure of Aphrodite when she came out of the sea.  A more Christian legend is that the Virgin Mary draped her blue cloak over a white rosemary bush while she was resting on her way to Bethlehem and the flowers turned blue.  The shrub was henceforth called ‘the Rose of Mary’.

Most decent cooks are familiar with this herb as an addition to meat dishes, lamb in particular.  However, it can be used judiciously as a seasoning to a wide variety of recipes; soups, casseroles, salads, and stews.  Use rosemary with chicken and other poultry, game (especially as its strong flavour enhances the strong flavours of game dishes), lamb, pork, beef steak, and fish, especially oily fish.  It also adds flavour to otherwise bland grains, mushrooms, peas, potatoes, and greens, (especially good with spinach).

If you a drop of strong drink, then perhaps try this rosemary pomegranate grilled meyer-lemon sparkler.  But beware, it’s much stronger than it looks.  For some reason rosemary adds a lot to the taste of pomegranate juice.

Rosemary also goes very well with gin, try putting a sprig of the herb into a fresh bottle and letting it stand for a week or so.

A rosemary gin fizz is a very refreshing, if potent drink.

Rosemary tea is easy to make and is said to have a host of health benefits, try sweetening it with Manuka honey.

The main active ingredients in this herb are tannin and saponin. (There is also a little thujone, which is the active ingredient in wormwood, used to produce real absinthe.) Technically this adds up to rosemary being good for the immune system, blood circulation, reducing cancer forming free radicals, as an aid to digestion, enhancing memory and concentration, (especially after a stroke), staving off eye problems, and staving off aging of one’s brain, (dementia).

Rosemary can have a beneficial psychoactive effect, it will not get you very high, but it will make you feel both relaxed and alert, at one in the same time.  As a sleep aid it can give you wild dreams.  (Actually rosemary is a very mild ‘legal high’.)

Rosemary is best gathered in spring and summer, but as an evergreen it can be collected fresh at any time of the year.  It dries very well.

~

jack collier

jackcollier7@talktalk.net

the flowers are very much favoured by bees

Food on Friday #48 ~ Apples

I know a girl who doesn’t really like apples.  Well, she is from California.

Apples are such an English thing.  But what can one do with an apple, other than peel it?  You would be surprised what a brilliant addition apples can make to a hell heck of a lot of dishes.

For a start apples make cider, and one can do a hell heck of a lot with cider.  First up this week we have maple apple cider from the very cute Tieghan Gerard at Half Baked Harvest.

maple-apple-cider-1

Maple Apple Cider

Also from Tieghan at Half Baked Harvest there’s crockpot cider braised short ribs with sage butter mashed potatoes.  Very nice and very nourishing on a cold autumn evening.  And, following last week’s Food on Friday you should all know just exactly where your slow cooker is.

crockpot-cider-braised-short-ribs-with-sage-butter-mashed-potatoes-1

Crockpot  Braised Short Ribs with Sage Butter Mashed Potatoes

There are thousands and thousands of recipes for food and drinks involving cider, but with Halloween coming up, here’s something only a real witch could drink.  From KC’s Bookshelf, via hocuspocus13, we have this stupifying concoction, a perfect fall wine.  This recipe includes the superfood beet juice.  (On your own head be it.)

spiced-wine-featured

A Perfect Fall Wine

Cider will eventually turn into apple cider vinegar, (cyder).  This stuff is excellent in so may ways, but you should really look for the genuine organic article.  My friend in Orange County swears by Bragg organic raw apple cider vinegar.  Want to turn your apple cider vinegar into a perfect basis for a salad dressing and a complete restorative body-cleanser and cure-all?  Well then, make a tincture of apple cider vinegar with rose hips and rosemary.  I’m lucky, I can collect great wild rose hips and rosemary right near the garret.

p1050177

Apple Cider Vinegar with Rose Hips and Rosemary

I couldn’t possibly do a post about apples without including an apple pie, and this apple cranberry pie from Andrea at Cooking with a Wallflower looks delicious.  Sadly, I have a complete blind spot when it comes to baking, so I may not ever try this wonderful recipe.  Also from Andrea we have a great autumn breakfast; pumpkin Dutch baby pancake with caramelised brown sugar apples.  Nice.

apple-cranberry-pie-1-683x1024

Apple Cranberry Pie

There’s a self-fulfilling prophecy that says I can’t bake.  Maybe I should try.  Maybe I should try this recipe from Elise Bauer at Simply Recipes ~ a wonderful apple coffee cake.  Never even heard of this, but it looks delicious, and I so like the idea of using apples in a cake.  Apples seem so much better than the idea of carrots in baking!

apple-coffee-cake-vertical-a-1800

Apple Coffee Cake

It’s autumn, and for a lot of us that means soup. Heather Christo has this parsnip, apple soup with bacon fried apples, you could turn this into a vegan dish by missing out the bacon.  I love parsnips, and I’m going to make this soup over the weekend.

applesoup

Parsnip, Apple Soup with Bacon Fried Apples

Even though this dish from The Kale Box is called pumpkin spiced fall medley, it’s less pumpkin and more sweet potato and apples, which suits me fine.  Looks a great change from our average vegetable side dishes.

pumpkin

Pumpkin Spiced Fall Medley

This next recipe may only use a couple of apples, but I tried this last Sunday, and you can take it from me, those apples make all the difference in the world.  For a dish with a truly international flavour, English girl Amanda, who lives in rural France, offers us Tuscan roast pork, from her site Chez Le Rêve Francais.  I love Tuscany, and I loved making and eating this dish.  (I must admit that these days I roast everything inside a roasting bag, which means that I retain a lot of juices with the meat, which always make a fabulous sauce.)

tuscan-roast-pork-2

Tuscan Roast Pork

And finally for this week, from Cookie and Kate, (Cookie is the dog), we have a vegan recipe for apple steel cut oatmeal.  In England we call this porridge, and I’m not usually a fan.  This looks like a great breakfast.

apple-steel-cut-oatmeal-recipe

Apple Steel Cut Oatmeal

~

liebster-12A big big thank you to all the great cooks featured this week.

jack collier

jackcollier7@talktalk.net

%d bloggers like this: