Rosemary for a birthday boy

I guess, if there is one, the theme of my cooking attempts this week has been “rosemary.”

It started with baking cookies for a friend’s birthday. This friend is most near and dear, and I wanted something that I thought he’d like and something that didn’t require a whole lot of effort. He’s tasted my cooking… oh, only the one time I think (plum pie), and for some reason my head thinks this is an insult to my cooking abilities. Or something like that.

Well, if my weakness is for the color blue, then his is for the taste of rosemary. So, when I came across a recipe for rosemary butter cookies, there was no question in my mind. He was getting rosemary cookies for his birthday.

I made a half batch, just in case this experiment went terribly wrong, and had the household sample it. Plumduff, Asano-mama, and I were strangely addicted. Stealth Eater said they weren’t bad, but the rosemary confused her tastebuds. She kept saying that they were “interesting.” When prompted, she wouldn’t say good-interesting or bad-interesting, just “interesting.”

I was impressed enough, and the birthday boy was given a baggie of little cookies. The result? Well, he asked for the recipe (which I forgot to give to him), so I think that’s good sign.

Another good sign was yesterday at work. I made another half batch since I had too much rosemary still in my fridge, and subjected my co-workers to my baking efforts (last time, it was sesame seed cake which was so “meh” in my opinion that I wanted to redeem myself). They were very, very well received. Wow!

So, now I’m thinking about making another batch of rosemary cookies, just because I can.

Recipe came from here – http://foodloveswriting.com/2008/09/03/rosemary-cookies-from-heaven/

And although there are no pictures of it and I don’t plan on making a more official post on it, I also used the rosemary for some fish tonight. I tried my hand at fish en papillote – I used salmon, salt and pepper, slivers of sweet onion, bits of portobello mushrooms, a large sprig of rosemary, and a tablespoon of rice wine vinegar. I cooked it a little too long, but overall I was pretty happy with the results. Onion and portobello with rosemary was delicious. The salmon didn’t pick up the rosemary as much as I would have liked, but it was still there and yummy. Next time, I should sandwich the rosemary between the salmon and the onion/mushrooms.

But yeah, still good. And I am very full.

~Mikan

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