Ingredient: Rosemary

n. [rosmarinus officialnus] native Mediterranean perennial herb with evergreen type leaves; used in cooking, aromatics and medicines; member of the mint family

While you may think that Rosemary is such a commonly used herb I shouldn't bother writing about it, I contend that Rosemary is one of the most under-utilized herbs. Sure, sure everyone uses it in potatoes and marinades for pork, but where is the imagination? This herb is one of the most fragrant and long-lasting around. So, I'd like to challenge folks to use more rosemary in different ways. A few of my favorites? Why, I'm happy you asked....

Rosemary is a terrific addition to:
-tomato sauce
-cream sauce
-tomato-cream sauce (ha!)
-pie crusts
-pizza toppings
-roasted veggies of any sort
-mixed drinks
-sweet or savory scones or shortbread (really!)

Here's a quick tomato sauce recipe, perfect for time starved parents:

Molly' Quick Tomato Sauce

1 28 oz can crushed tomatoes (prefer organic roasted, such as Muir Glen)
3-4 fresh tomatoes, roughly chopped
1 small red onion, diced
2 cloves garlic, crushed with skins removed
4T olive oil
1t crushed red pepper
1T fresh rosemary, chopped
1T fresh basil or oregano, chopped
1T real maple syrup
1T balsamic vinegar
S+P to taste

-saute onion in oil until translucent
-add garlic and spices, stir and saute for about another minute
-add tomatoes, stir to incorporate
-reduce heat to low + simmer covered for 30 min, stirring occasionally
-adjust to taste with maple syrup, s+p and balsamic vinegar
-remove garlic to serve

Great on pizza, pasta or as a dipping sauce.

Copyright 2007, Molly L. Herrmann

Ingredient: Chive Blossoms

n. edible flower of the chive plant; a member of the allium family

One of my favorite things about Spring: Chive Blossoms!
They're pretty, they're springy and they are delicious! It's a super easy way to add a little pep and color to almost any dish. Their flavor is a little bit pepper, a little bit garlic and a whole lot of rockin'. I clip my blossoms (and shamelessly clip friends blossoms, too!) and place them in a mason jar or plastic bag with a slightly damp towel without washing them and store them in the refrigerator until ready to use. They will keep like this for at least 2 weeks. When you are ready to use, simply rinse, pat dry and pull the petals off to scatter in your dish. Or use the whole blossom to jazz up a salad. Chive blossoms make for an impressive garnish, too.

Check back on Friday for a chive blossom recipe...

Ingredient: Lemongrass

n. (lěm'ən-grās') a tropical grass native to Southeast Asia; used in cooking, medicines and aromatics.

Lemongrass is a key ingredient in Thai + Indian cooking. Look for stalks that are firm and unblemished, with no browning and a white to yellow lower stalk. To prepare, you can cut the lower stalk into pieces and 'bruise' them by bending them or crushing with your knife to release aromatic oils. You can also slice with a sharp knife and pound with a mortar + pestle (or heavy frying pan) or chop finely in a food processor. In a pinch, most Asian groceries offer finely chopped lemon grass in tubs int he freezer section. Use in dressings, marinades and soups. It adds zip to marinades for all kinds of meats + seafood to be grilled!