As I cook, I've been amazed by how similar some cuisines are. Food from Mexico and food from India is surprisingly similar. Meat (usually chicken) is often prepared in a thick, spicy sauce. Cumin is a popular flavor in both cuisines. Lime is a popular fruit. And both cultures have a flatbread (tortillas or naan) to sop it all up. Yet, somehow, the end result is noticeably different. Chicken mole gets heat from dried chilies. Chicken tikka masala gets richness from ground almonds.
So we learn that every raw ingredient out there can pose in a variety of guises. Today I spotlight rosemary, a potent herb used most often in Italian cooking. But these uses are quite different.
To begin, a very traditional approach--rosemary focaccia with tomaotes. I made a basic bread dough and added 1 tbs. chopped rosemary (something you can do too--keep in mind these simple proportions 3:1 flour to water, plus ~1 tsp. dry yeast, salt, and ~1 tbs. olive oil), used my fingers to create dimples, topped with olive oil, and a mix of halved cherry tomatoes, more chopped rosemary, grated lemon peel and sea salt. Bake about 20 minutes in a 425 degree oven.
Voila! Molte italiano!
For a less traditional use, I turned to the liquor cabinent and made...a rosemary martini! Create a simple syrup by combining equal parts sugar and water in a saucepan with a few rosemary sprigs, bring to a boil, then simmer for three minutes. Cool completely. In a cocktail shaker with ice, mix four parts vodka (though this might be even better with gin, but I was out) to one part syrup (or to taste) and squeeze in some lemon juice. Shake, pour into a frosted glass, and garnish with a sprig of rosemary. The rosemary makes this cocktail very refreshing!
As you can see, it's possible to use the things in your refrigerator in very different ways! I hope to write on a new ingredient soon, and am open to suggestions! What do you wish you had more uses for?
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