In honor of my dad's birthday, I made the Macaroni Grill Rosemary Bread again. This time I used dried rosemary, still from my garden. I put 1 tsp of olive oil with the dried rosemary before I added my other herbs and spices, just so they would stick to the rosemary. I also transferred my dough to a metal bowl sprayed with my handy dandy olive oil before letting it rise. The third thing I did differently was every ten minutes the dough was rising, I would take the rag off and microwave the rag for another 30 seconds to make sure the rag stayed damp and warm.
Other than those minor improvements, I did it the same! Now I just need some Macaroni Grill pasta to go with it!
The original recipe is here.
Mmmm... olive oil and balsamic vinegar go so well with this bread.
What restaurant foods do you want a recipe for?
what are your thoughts using dried rosemary vs. fresh?
ReplyDeleteI personally think it adds something really important to the flavor! I think dried herbs can lose their flavor after a while (and we all have those herbs that have been sitting in the cabinet, for, well... a while). Fresh is always best, but dried will do the trick too! You might just not get as much of a rosemary flavor.
ReplyDelete