Any takes on Rosemary seasoning?

[Inscrutable]

It's a fantastic flavor profile on savory bread if you like rosemary . Thyme is another one .

I do. Often use rosemary and thyme to make some different savory rubs for chicken and pork. I haven’t gotten into too much bread making beyond a crusty no-knead in a Dutch oven, but I need to. Nothing like warm fresh homemade bread

 

[1MoreFord]

A couple of guys on Utube have a Rosemary Salt recipe that sounded interesting so I grabbed copies.

That Dude Can Cook originated the recipe and here it is:
1 Cup Kosher or Mauldin salt
14 sprigs of Rosemary leaves only
8 sprigs sage leaves only
3-5 cloves of garlic (3 if they are big and 5 if small)
1 lemon zested
Put all salt ingredients in a food processor or blender and pulse 2-3 times. Then buzz for 30 seconds or so. Store in Tupperware in the fridge for up to 3 weeks.

Then Pharmcook converted it to weight where appropriate:
~ 1 lb kosher salt - This looks suspect. Think it should be 1/2 lb or 240-250g
8 cloves garlic, peeled
~ 10 grams rosemary leaves
~ 10 grams sage leaves
zest from 3 lemons

Dump everything into a food processor and process until everything is a uniform size.

One of these days, when I get around to trying it, I may convert it to dried ingredients for longer term storage if I like it.

 

[Abigail4476]

Rosemary goes great with oven roasted (fresh) beets. Any root vegetable, really.

 

[civilsmoker]

rosemary is a staple in our house as is sage and thyme, all three go in our fresh chopped herb mix. The wife puts it in her focaccia as well, it is off the chart good. I use it to finish beef jus as well.

 

[forktender]

I have a huge rosemary bush in my yard that grows like a weed, I love rosemary on a lot of things. Lately I've been striping the bigger woody branches off and using them for chicken skewers. I like soaking them in white wine for a few hours before I put the chicken on them. Then I put them in the refer overnight, then hit them with S. P & onion, and garlic powder. Then onto a very hot grill.
They are awesome over pesto, and pasta, or rice, and sliced veggies also skewered on rosemary branches. If you have any stout woody branches, it's a great way to thin out your rosemary bushes, give it a try.
Dan.

 

[Chris_in_SoCal]

I grow it in my back yard as well as mint and basil. They are all great to add flavor to your cooking.

 

[Inscrutable]

I have a huge rosemary bush in my yard that grows like a weed, I love rosemary on a lot of things. Lately I've been striping the bigger woody branches off and using them for chicken skewers. I like soaking them in white wine for a few hours before I put the chicken on them. Then I put them in the refer overnight, then hit them with S. P & onion, and garlic powder. Then onto a very hot grill.
They are awesome over pesto, and pasta, or rice, and sliced veggies also skewered on rosemary branches. If you have any stout woody branches, it's a great way to thin out your rosemary bushes, give it a try.
Dan.

That’s different/interesting

 

[Inscrutable]

Rosemary goes great with oven roasted (fresh) beets. Any root vegetable, really.

Yes! I use it when I roast root veggies.

 

[Inscrutable]

rosemary is a staple in our house as is sage and thyme, all three go in our fresh chopped herb mix. The wife puts it in her focaccia as well, it is off the chart good. I use it to finish beef jus as well.

Dry, I use Herbes de Provence a lot, a nice blend.