Key Ingredient
Wednesday, January 16, 2002
Once you've been introduced to rosemary, you'll never forget its distinctive flavor and fragrance. Key ingredient: rosemary
By Barbara Burke
Special to the Star-BulletinThe basics: The herb is native to the Mediterranean, where its gentle perfume permeates the countryside. A Spanish legend says that rosemary got its name, meaning "dew of the sea," when weary sailors were greeted with rosemary-scented breezes while still many miles offshore.
Selecting: Fresh rosemary sprigs should be green and firm, without any hint of wilting or discoloration. Buy dried rosemary from a vendor whose stock turns over often.
Storing: Keep fresh rosemary in a plastic bag in the refrigerator or store at room temperature, with cut ends in a glass of water. Either way, fresh rosemary will last several days. Dried rosemary, like other herbs and spices, should be stored in an airtight container in a cool, dark place. For best quality, use dried rosemary within six months.
Use: Rosemary is a versatile herb that can be used to season meat, fowl, seafood, vegetables, stews, sauces, breads --even fruits, beverages, jellies and desserts. It is a favorite seasoning for lamb. Crush dried leaves just before using to help release their flavor. You may want to finely chop fresh rosemary to soften its needlelike texture.
"Joy of Cooking" offers this recipe for Pan-Fried Golden Potatoes with Rosemary and Lemon: In a large nonstick or cast-iron skillet, heat 2 tablespoons of olive oil. Add 1 1/2 pounds potatoes, peeled and sliced into 1/4-inch-thick rounds.
Cook over medium-high heat until golden and crisp on the bottom. Using a thin, flat spatula so as not to break them, turn and cook until the second side is golden and crisp. Toss with 2 teaspoons finely minced fresh rosemary and the finely grated zest of 1 lemon. Season with salt and ground black pepper, to taste.
Where to buy: Rosemary is a staple in the spice section of grocery stores and supermarkets, and sells for anywhere from $2.50 to $4.50 per half-ounce. Fresh rosemary is frequently available in the produce sections of major supermarkets. A 1-ounce package sells for about $2. Better yet, buy a plant from a local nursery and grow this hardy perennial at home.
Food Stuffs: Morsels
Contact Eleanor Nakama-Mitsunaga
online through features@starbulletin.com
