It’s a question that has plagued cooks forever. What to do with the leftover herbs? You pay an arm and a leg for them, use a few sprigs, and the rest go to waste in the bottom of the vegetable drawer. Herbs are much cheaper in France than they are in the US, but I still hate wasting food. So I try to have a few projects in mind whenever I buy herbs.
When we bought rosemary and olives for the eggplant thing, I already had it in my mind to make a loaf of olive-rosemary bread. I used the no-knead technique that is quickly becoming one of my favorites, adding chopped olives and rosemary during the folding process. Knead-less to say (I’m sorry, I couldn’t help myself) it was delicious.
But I still had some rosemary left over. So I bought a cheap bottle of red wine vinegar and shoved the remaining rosemary inside.
But I was just getting started.
Ab
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Croque-Camille 