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This seemed to be my week to cook things with herbs. I have a several herbs in my gardens-- parsley, dill, chives, and basil (lots and lots of basil). A friend gave me a gallon ziplock bag full of fresh rosemary from his mother‘s garden. I don’t know about all of you, but I don’t run into fresh rosemary very often. In fact, this was my first time to use it. Would you believe I had a hard time finding recipes with fresh rosemary. I did find lots for the dried herb. However, after much searching I did come up with a couple.
The first was making herbed vinegar. Actually, any fresh herb could be used to make herbed vinegar. You place 1 cup of loosely packed fresh herbs ( in this case I used the rosemary) in a clear jar that can be sealed tightly. Pour 1 quart of cider vinegar over the herb; seal it and let it set in a light place for 10 days to 2 weeks. After that it can be used for salad dressings or marinades. A basic vinaigrette can be made using 1 part vinegar to 3 parts oil plus salt and pepper to taste. Store in a cool, dry place after the 2 weeks are up.
I read a book this last week where the lady detective owned an herb & flower shop. When she made up flower arrangements, she used rosemary instead of fern. It lasts longer and smells great. I tried it and she was right. Besides that it looks great too. The recipe for this week though is really easy and uses fresh rosemary. I fixed it, herbed flavored salmon fillet (dill or parsley, I used parsley), and creamy Swedish cucumbers ( with fresh dill. I will save these recipes for another time. The whole meal was great and with the left over salmon and cucumbers I served a light salad as a main course the next day. As you can see, I was really into the herb thing with that meal. Anyway, here is today’s recipe. Enjoy!!
Rosemary Red potatoes
6 red potatoes, scrubbed and cut into wedges
3 T. butter, melted
3 T. salad oil
1 T. chopped fresh rosemary
Salt and pepper to taste
Preheat oven to 375 degrees. Mix the melted butter and salad oil, and pour into a 9x13 baking dish. Place the potatoes in the dish and stir until coated. Sprinkle with the rosemary, salt and pepper. Cover with aluminum foil. Bake for 30 minutes or until potatoes are tender. Stir occasionally to ensure even cooking.
This is for 4 servings. I halved it for the 2 of us and used an 8 inch pan. It worked great.