What herbs go well with rosemary?

Humboldt · Post by **Humboldt** » Thu Nov 11, 2010 12:18 am

Besides that, Dan

Would throw some parsley in if I had it.

Stir-fried tofu with onion and garlic, thick-sliced Romas, and baby Portobello.

Dan · Post by **Dan** » Thu Nov 11, 2010 12:28 am

I like fresh or dried basil,I have a couple plants here all the time,love that stuff,fresh crushed garlic is good too,and I have started using fresh mint in a lot of recipes lately.

fresh ginger is awesome,and cumin is always good on food.

my spice wall is huge,and my fresh herb garden is always used.

Humboldt · Post by **Humboldt** » Thu Nov 11, 2010 12:38 am

Not a mint fan myself but Trini's been adding it to almost everything he makes recently. Will give it another try, have almost never used it in cooking.

Basil

great on eggs, and on cheese. Ever tried whatever it's called w/ slices of fresh soft mozzarella and tomato drizzled w/ olive oil and fresh basil? Could live off that.

Can't stand ginger except w/ sushi, love it then. Cumin I'll have to check out.

Dan · Post by **Dan** » Thu Nov 11, 2010 1:28 am

Humboldt wrote: Ever tried whatever it's called w/ slices of fresh soft mozzarella and tomato drizzled w/ olive oil and fresh basil? Could live off that.

.

no I haven't, sounds great though! I will try it for sure,I always have and use tons of olive oil.

Humboldt · Post by **Humboldt** » Thu Nov 11, 2010 1:45 am

Dan wrote:no I haven't, sounds great though! I will try it for sure,I always have and use tons of olive oil.

Seen some variation with cherry or grape tomatoes on top in addition to the big slices.

Fresher and softer the mozz the better.

Torn fresh basil leaves on top...so good.

Maybe some olives

Post by **YeOldeStonecat** » Thu Nov 11, 2010 6:17 am

For my taste buds, Rosemary is one that stands by itself as far as herbs, I don't mix other herbs with it.

Fresh is best.

Fresh or dried, rough it up good (crush up a bunch firmly with your hands or a mortar/pestle) to release the oils (even chop it up)....which brings out the flavor much more.

I will mix in heavy on the fresh cracked black pepper, for beef. On poultry I'll go in with fresh lemon rind slivers, lemon juice, and fresh garlic.

Olive oil for the medium.

TonyT · Post by **TonyT** » Thu Nov 11, 2010 7:00 am

Rosemary can used with shrimp scampi. Saute fresh shrimp in olive oil with diced onion & garlic, sprinkle a bit of rosemary & parsley, salt-pepper. When shrimp is just about cooked through, add some chopped fresh tomatos, then add some marsala wine and then flame it to burn off the alcohol (alcohol spoils tatse). Serve over pasta. If desire a thicker sauce, flour the shrimp.

Ken · Post by **Ken** » Thu Nov 11, 2010 11:05 am

Humboldt wrote:What herbs go well with rosemary?

Rosemary was a pothead back in school so her choice of herb would seem clear... I would suggest rollin' her a chronic fatty and perhaps giving her an alcohol based beverage to increase your chance of scoring... Just tryin' to help, Humby... Good luck on wettin' Willie!

Dan · Post by **Dan** » Thu Nov 11, 2010 11:24 am

Humboldt wrote:Besides that, Dan

Would throw some parsley in if I had it.

Stir-fried tofu with onion and garlic, thick-sliced Romas, and baby Portobello.

of course my handy kitchen drawer book helps,this one has some good info on 15 of the most common herbs and their uses.

SteelersFANinMA · Post by **SteelersFANinMA** » Thu Nov 11, 2010 11:55 am

Humboldt wrote:Besides that, Dan

Would throw some parsley in if I had it.

Stir-fried tofu with onion and garlic, thick-sliced Romas, and baby Portobello.

For what you're cooking, fresh basil is the first herb that comes to mind. I would also drizzle a bit of extra virgin olive oil, (first cold pressed) over the top.

What goes well with rosemary? Sage, thyme, cumin, bay leaf...

Humboldt · Post by **Humboldt** » Thu Nov 11, 2010 12:53 pm

Thanks for the suggestions everyone.

Great meal, stir-fried the tofu until it was crisp before mixing the other items in. Onion and garlic first, mushrooms and tomatoes last.

Over basmati.

Shinobi · Post by **Shinobi** » Sat Nov 13, 2010 11:28 am

Being down here now in the warm south.. my Wife and I bought a rosemary "bush" at Walmart, and then planted it in our back yard last year. It's been growing at a rapid rate since we planted it. It's really good on hamburgers and steaks on the grill.

The bush is about as tall as my knee.

triniwasp · Post by **triniwasp** » Sat Nov 13, 2010 12:21 pm

Shinobi wrote:Being down here now in the warm south.. my Wife and I bought a rosemary "bush" at Walmart, and then planted it in our back yard last year. It's been growing at a rapid rate since we planted it. It's really good on hamburgers and steaks on the grill. The bush is about as tall as my knee.

Once they're established the bush is practically bulletproof. Friend of mine will grill French bread rolls on the barby. He splits them and puts a sprig of fresh rosemary with red pepper and butter. Real tasty.

Dan · Post by **Dan** » Sat Nov 13, 2010 4:14 pm

this is on foodnetwork right now

http://www.foodnetwork.com/recipes/giad ... index.html

and in this link are a couple recipes using rosemary

http://www.foodnetwork.com/search/deleg ... hType=site

RoundEye · Post by **RoundEye** » Mon Nov 15, 2010 8:20 pm

Humboldt wrote:...Basil great on eggs, and on cheese...

I’m going to have to try that sometime, all I have ever used is salt, pepper and hot sauce. Not Tabasco, I like Cholula batter. I’m more into spicy not just plain hot.

Humboldt are you a vegatarian?

Humboldt · Post by **Humboldt** » Mon Nov 15, 2010 8:28 pm

RoundEye wrote:I’m going to have to try that sometime, all I have ever used is salt, pepper and hot sauce. Not Tabasco, I like Cholula batter. I’m more into spicy not just plain hot.

Humboldt are you a vegatarian?

Depends on the definition.

I quit eating eating red meat, poultry and eggs when I was 14.

Always eaten dairy and seafood.

Started eating eggs again about 18 months ago.

Debbie · Post by **Debbie** » Wed Nov 17, 2010 4:30 pm

Humboldt wrote: Basil Ever tried whatever it's called w/ slices of fresh soft mozzarella and tomato drizzled w/ olive oil and fresh basil? Could live off that.

my favorite!

Humboldt · Post by **Humboldt** » Wed Nov 17, 2010 10:40 pm

Debbie wrote: my favorite!

Good stuff

RoundEye · Post by **RoundEye** » Fri Nov 19, 2010 2:36 pm

Humboldt wrote:Depends on the definition.

I quit eating eating red meat, poultry and eggs when I was 14.

Always eaten dairy and seafood.

Started eating eggs again about 18 months ago.

I’ve found that vegetarians or people who don’t eat meat have a better understanding of when and where to use certain spices.

Humboldt · Post by **Humboldt** » Fri Nov 19, 2010 10:50 pm

RoundEye wrote:I’ve found that vegetarians or people who don’t eat meat have a better understanding of when and where to use certain spices.

Eh, I'm pretty clueless when it comes to a lot of spices

I'd guess your average veg-head does more cooking unprocessed foods than your average McD's 3x per week fast food junkie, but I know some damn good cooks that eat meat.

Like trini for example. He's a damn good cook...and he LOVES the c o c k.