but the point of my little farmer's market story, is that i bought some fresh rosemary. i've never used fresh rosemary before, so i had no idea where to start.
my first attempt with fresh rosemary goodness involved yams. well, technically one yam. regardless, yams are wonderful. i preset the oven to 425 F. i peeled the yam (singular), chopped it, and tossed it with olive oil, salt, pepper, and freshly chopped rosemary leaves. i read that the rosemary should be sprinkled onto the yams (or potatoes, should you prefer them) only when there's about 10 minutes of baking left, but i cheated a bit. i microwaved (gasp!) the yams before i oiled them up to speed the process (i was hungry), which meant i added the rosemary straight away. after this, i spread the yams on a baking sheet and slid them into the oven and somewhat kept an eye on them, turning them over every so often. ...all that to say that the yams turned out quite tasty, despite the few that burnt when i wasn't looking.
another fresh rosemary adventure involved wild bison steak.
i marinaded the steaks the day before with olive oil, salt, pepper, and of course, chopped fresh rosemary. we seared the steaks for a minute on each side, before placing them on a medium heated griddle. i placed a sprig of rosemary, soaked in oil, onto the griddle between the steaks, to 'infuse' the aroma a bit more. i don't know if it actually worked or not, but it sure smelled amazing. because the steaks were sandwiched between the two grill plates, we only left them on for 9 minutes. they turned out quite tender and flavorful, but if we do it again, they probably only need 7 minutes, as the steaks keep cooking once off the grill.
more fresh rosemary infused food adventures to come! my sister and i made an amazing rosemary-lemon white bean dip the other night, but alas, we didn't have the chance to get any pictures...
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