what is rosemary how to addto food?!

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Rosemary is a herb that is strong in flavour. I personelly think this is best with a leg of lamb. Insert a sharp knife into to the lamb to make small inertions about 1/1.5cm deep and different intervals over the meat ( 4/6 cm apart). Then take about 3 or 4 leaves of rosemary (you should pull this off as one part) and insert these into the holes you have alrady made and cook your lamb as normal.

To add extra flavour to your meat you can insert a finely sliced bit of garlic with your rosemary.

Rosemary, garlic, lamb are the best (as Dave mentioned), here are some other tips on using rosemary.

Rosemary is used whole, chopped and ground. Unlike many other herbs, rosemary’s strong flavor is not diminished with cooking so use with care. Crushed rosemary leaves are used for the seasoning of various dishes. Because of its strong taste, rosemary should be used in small quantities.

Rosemary is suitable for various types of soups, salads, meat dishes, mushroom dishes and marinades. In small quantities, it can improve the scent of meat, spinach and pea soups.

Rosemary can be used to season season egg dishes, lamb, beef and mutton. Grilled meat is very tasty when sprinkled with rosemary.

Use fresh sprigs as skewers for shish-ka-bobs or fish.

Toss sprigs of rosemary on the BBQ coals to add flavor to all grilled foods.

The blue rosemary flowers can be used in salads and as garnishes or in desserts eg sprinkled over ice cream or mousses

Add rosemary to your meals in the beginning of the cooking process. Remove the stalks before serving the dish, in case you are using fresh rosemary. The spice combines well with garlic and thyme.

Add several stalks of fresh rosemary to a jar of olive oil. Keep the rosemary in the oil for two weeks. Olive oil will soak up the rosemary scent and can be used to season salads and meals. If you want its taste to be more specific, add garlic, allspice and pepper to the dressing.

Mix warm vinegar and white wine. Add several stalks of fresh rosemary. Let the mixture undisturbed for three weeks. Filter and use as a salad dressing.

Add rosemary with butter, salt and pepper to flavor baked potatoes. Create herb butter with rosemary to top vegetables.

Onions roasted with rosemary and made into a sauce is also tasty.

You can make rosemary flavoured oil or vinegars

Add finely chopped leaves to soups, sauces, salads, pasta and bread such as foccacia.

http://www.helium.com/items/1951727-rose…

Rosemary (Rosmarinus officinalis) is a woody, perennial herb with fragrant evergreen needle-like leaves. It is native to the Mediterranean region. It is a member of the mint family Lamiaceae, which also includes many other herbs.

Ingredients:
# 1 (1/4 ounce) package active dry yeast
# 3/4 cup warm water
# 3 cups unbleached all-purpose flour
# 1 teaspoon salt
# 6 tablespoons olive oil
# 2 tablespoons chopped fresh rosemary
# coarse salt

1. 1 Dissolve the yeast in 1/2 cup of the warm water, and let sit 10 minutes until bubbly.
2. 2 In a large bowl, combine the flour, Ts. of salt, yeast mixture and remaining water.
3. 3 Mix thoroughly with a wooden spoon and then your hands.
4. 4 Transfer to a floured work surface and knead by hand for a few minutes or until smooth.
5. 5 Place in a well oiled bowl, cover with plastic wrap, and let rise until doubled, about 1 1/2 hours.
6. 6 Punch down and place on an oiled baking sheet, forming into an oval or circle.
7. 7 Dimple the top surface with your finger tips, and then drizzle with the oil and sprinkle with coarse salt and rosemary.
8. 8 Preheat the oven to 425 degrees F. Bake about 20 minutes or until golden.
9. 9 Serve warm or at room temperature.
10. 10 Variations: Instead of the rosemary, you might add 2-3 tablespoons of fresh chopped sage to the dough with some Fresh Parmesan on top.
11. 11 Other alternatives are sliced olives, thinly sliced zucchini or thinly sliced onions.
12. 12 Such cheeses as grated Parmesan, Mozzarella, or Fontina are also good.