Use rosemary to liven up chicken or cookies

Cooking with Cathie

By Cathie Campbell

(Updated: Friday, April 25, 2008, 5:02 PM)

How can anyone cook without rosemary? I don't think I want to even find out, as this perennial herb, native to the Mediterranean region, has been an integral part of my family's cooking for many generations. My grandmother had a large plant in her garden, and when I was a kid, I helped her do the watering. She told me at the time, that her rosemary plant was at least 50 years old. To this day, I have a large rosemary plant, started years ago from a cutting I took from the original. It is my connection to my grandmother, her love of gardening and cooking and my family heritage. It goes very well with garlic, and since I was born and raised in Gilroy (home of the Gilroy Garlic Festival), it's no wonder I couldn't survive without either seasoning. Rosemary, as with most herbs, has many types of uses, and can be found in shampoos, soaps, sachets, floral arrangements, teas and many more creative things.

You can grow rosemary in a pot on your window sill, with very little care. Next time you find yourself in a plant nursery, consider picking up a small pot. It will grow on you (not literally, hopefully). Try these recipes that make good use of this versatile herb. you might even want to start or add to a kitchen garden, which is an herb garden planted outside near the kitchen, where you can snip fresh herbs to add to your cooking.

Chicken with rosemary and garlic

• 4 boneless, skinless chicken breast halves
• 1 tblsp. olive oil
• 2 garlic cloves, peeled and cut in half lengthwise (I like to use more)
• 1 tsp. salt
• Freshly ground black pepper
• 1/2 cup sherry vinegar (or your favorite)
• 1/2 cup chicken broth
• 1 tblsp. fresh rosemary leaves or 1 tsp. dried rosemary
• 1 tblsp. unsalted butter

1. Using a rolling pin, pound the chicken between two sheets of wax paper until they are of uniform thickness. Heat the oil and garlic in a large skillet over medium-high heat until the oil shimmers and the garlic browns. (Don't burn the garlic.) Add the chicken breasts and cook until golden, three to five minutes on each side. Add the salt, pepper, vinegar, chicken broth, and rosemary.

2. Cover, reduce heat to medium-low, and cook three minutes longer or until the chicken is fork-tender. Remove the chicken to a platter and keep warm. Increase heat to high and boil the sauce until thickened or syrupy, three to five minutes. Whisk in the butter and pour the sauce over the chicken. Makes four servings.

Mashed potatoes with leeks and rosemary

A good way to clean a leek is to slice it in half lengthwise, then you can rinse any soil or sand out of the layers.

• 2 pounds potatoes, unpeeled
• 4 tblsps. nonfat sour cream
• 2 tblsps. nonfat milk
• 1 tblsp. chopped rosemary or 1 teaspoon dried rosemary
• 1 tblsp. chopped garlic
• 1 small leek, white part only, coarsely chopped
• Salt and white pepper (or regular pepper)
• 2 tblsps. white wine or chicken broth

1. Cut potatoes into quarters and cook in boiling water for 15 to 20 minutes or until tender. Drain and place in an oven at 300 degrees, just to lightly dry them out.

2. Spray a small saucepan with nonstick cooking spray, and cook the leek and garlic until lightly brown. Add the rosemary and continue to cook two more minutes. Add wine or chicken broth. Mix all ingredients, except sour cream and milk, using an electric mixer on low speed. Slowly add milk and then sour cream and season with salt and white pepper. Makes six servings.

Rosemary shortbread cookies

• 1 1/2 cups unsalted butter
• 2/3 cup white sugar
• 2 tblsps. chopped fresh rosemary
• 2 3/4 cups all-purpose flour
• 1/4 tsp. salt
• 2 tsps. white sugar for decoration

1. In a medium bowl, cream together the butter and 2/3 cup of sugar until light and fluffy. Stir in the flour salt and rosemary until well blended. The dough will be somewhat soft. Cover and refrigerate for one hour.

2. Preheat the oven to 375 degrees. Line cookie sheets with parchment paper.

3. On a lightly floured surface, roll the dough out to 1/4-inch thickness. Cut into rectangles 1 1/2-by-2-inches in size. Place cookies one-inch apart on the lined cookie sheets. Sprinkle the remaining sugar over the tops.

4. Bake for eight minutes in the preheated oven, or until golden at the edges. Cool on wire racks, and store in an airtight container at room temperature. Makes about three dozen cookies.

Rosemary lemon olive oil

Something to put together quickly for a splash of extra-special flavor. The exact measurements aren't critical.

• Olive oil
• Fresh rosemary sprig
• Fresh lemon grass
• Fresh thyme sprig
• Clove of garlic
• Salt
• Peppercorns, red and black

1. Combine all the above ingredients in a clear bottle. Let sit for at least a week. Great as a dip for nice, crusty bread or as salad dressing.