Cooking with Oregano
Negronis with Fresh Oregano
- 16 ounces Plymouth Gin
- 8 ounces sweet vermouth
- 8 ounces Campari
- 8 oregano sprigs
In a large pitcher, stir the gin, vermouth and Campari; pour into 8 rocks glasses filled with ice. Garnish with the oregano; serve.
Lemony Roasted Potatoes with Oregano
- 2 pounds small Yukon Gold potatoes, cut into wedges
- 1 lemon, thinly sliced
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon dried oregano, crumbled
- Freshly ground black pepper
- Preheat the oven to 425°. Put all the ingredients in a large bowl and toss to combine, making sure the potatoes are well coated with oil. Spread the potatoes and lemons in 1 layer on a large baking sheet.
- Roast, flipping the potatoes halfway through, until the potatoes are browned and tender, about 45 minutes. Transfer to a serving bowl and serve immediately.
Kalamata Olive Bread with Oregano
- 1 tablespoon olive oil
- 1 cup finely chopped onion
- 9 ounces all-purpose flour (about 2 cups)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup low-fat buttermilk
- 2 tablespoons butter, melted
- 2 large egg whites
- 1/4 cup pitted kalamata olives, chopped
- 1 tablespoon chopped fresh oregano
- Cooking spray
- Preheat oven to 350°.
- Heat oil in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 3 minutes or until onion is tender. Set aside.
- Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a large bowl; make a well in center of mixture. Combine buttermilk, butter, and egg whites, stirring with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist. Fold in onion, olives, and oregano.
- Spread batter into an 8 x 4–inch loaf pan coated with cooking spray. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.