Nov 18, 2006
I have not yet tried this recipe with parsley or basil, but I would like to comment on the rosemary recipe. I did not have fresh rosemary so I used dried rosemary. I don’t like dried rosemary, whole, as it is like eating pine needles (I haven’t tried fresh, so I don’t know if that is better). I tried to chop it finely with a knife, but I had to resort to using a mini coffee grinder to not make such a mess. I coarsely ground my rosemary so that it still have some larger pieces in it. Perhaps this allowed the rosemary to be “strong”, but I am not sure. The point is, THE ROSEMARY WAS REALLY OVER POWERING. But if you are looking for a change up from the usual biscuits and/or you really like rosemary, it’s not so bad. I was not able to taste anything BUT the rosemary. My guests were surprised when I told them there was cheese in the recipe as well. I could not taste the cheese either. I think cutting back on the rosemary and experimenting with either ADDING MORE CHEESE or using SHARP CHEESE might help. Otherwise, the cheese is a waste of money. I liked that one of the ingredients was sour cream, as this is a nice way to use it up. I don’t think the egg glaze is needed, as it doesn’t add to flavor AT ALL. These are also really dry and do not spread well while cooking. DO FLATTEN a touch to help with cooking (so as to not burn outside before inside is done). They’re ok, reheated in the microwave, with honey.
—o3
