How to use rosemary.?

I am making pork tenderloin and was going to season it with rosemary. Do i pull it off the stems and chop it or use it hole? And if I want to also make some kind of mashed potatoes using garlic, rosemary and ricotta cheese? Anyone know a good recipe using those ingredients? I like to experiment alot! (can you tell??)

How to use rosemary.?
I have never tried Pork Tenderloin but it sounds amusing. I would suggest if the pork is full that you keep it on the stems and stick it in wherever just not so many in the same place. If the pork is pieces than I suggest taking the rosemary off the stems. For mash potatos I would put the garlic in the oven till it just barly bubbles or a little burn't then take the garlic cloves out mash them in the potatos. Put the rosmary in and then mix all together. Then I would take the ricotta cheese and potatos and mix them in a blender but not to much other wise it will be mush potatos instead of mashed. if you still see the white of the ricotta then take a spoon and mix the rest after its in a bowl. I enjoy expirementing myself.


-Sadye (age 15, The family cook)
Reply:you can use it all ways i like to use the whole stems for roasts and i also cut up potatoes with olive oil,rosemary,and salt and bake it omg i serve this at house parties adn my guests cant get enough rosemary is very potnent so use a litle ,not too much...even great as wedding presents lol seriousely if your the one getting married..like biscotti cookies,or just wrap the herb in napkins
Reply:i think you can check out cookbooks and recipes on the usage of rosemary. here's the URL:





http://sg.88db. com/sg/Services/Ad.listing/food_entertai...
Reply:pull it off the steams, discard the steams, or put them whole into a soup or sauce for flavor
Reply: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.





You can put whole branches of the plant on to the hot coals of a barbecue to flavour the food being cooked, or strip off the leaves and use the stem as a skewer for kebabs (but you will need to pierce a hole in the food with a real skewer first).





When roasting a leg of lamb, branches of fresh rosemary can be laid in the roasting pan directly under the meat to keep it from sticking to the pan, and to infuse the meat with aroma of rosemary. Also strip the leaves off a branch or two, to sprinkle on top of the meat before roasting.
Reply:I recommend cutting small incisions about 1 inch apart along the tenderloin, cutting the rosemary (with the twiggy bit) in small 1-2 cm pieces and sticking them into the incisions just far enough to hold it there with the rest of the rosemary sticking out beautifully. That gives it just the right amount of flavour. I wouldnt use ricotta in ur mash- unless its been put through a mooli then a sieve, cause it will be grainy. Try cream cheese, garlic and make an infused oil with the rosemary and olive oil a couple nights before, and pour that in instead of butter.