Of course the downside to SO much rosemary is that I really don't have much of a clue of what to do with it ...other than a seasoning for lamb (and there's only so many lamb roasts a gal can eat). I did try making some rosemary + cheese "oat biscuits" that turned out very VERY badly (more on that another time perhaps) and I was running out of ideas. So what to make?
I've recently fallen in love with potato and rosemary pizzas (having had two very excellent specimens at Napoli in Bocca in Haberfield) so it seemed like a pretty logical thing to try making. It's also very simple - pizza base, drizzle of oil, sprinkle of salt, smattering of finely chopped rosemary, some cheese thrown here and there. Cover the whole lot with thinly sliced potatoes, drizzle with more oil + rosemary and bung into the oven. Wait...wait...wait...and eat.
And how did it taste? Well, I won't be putting Napoli in Bocca out of business anytime soon - but it was good. Really really good! So good that I've made this pizza quite a few times since this initial experiment.
I'm quite proud of this meal as I didn't use a recipe. For the first time ever I was able to identify flavours (albeit it simple ones like olive oil, salt + garlic) I'd tasted in other similar, professionally made pizzas and put them together to make something quiet decent myself.
So tell me dear reader (lol, I've always wanted to write that) what do you use rosemary for in your cooking. HELP ME!
You can view more Harvest Monday posts on Daphne's Dandelions blog.
