Spice/Herb of the Week - Marjoram

[kentgirl]

This week, let's focus on Marjoram . Here's what Penzey's website says:

We view Marjoram as the next big herb to be rediscovered by American cooks. Marjoram is very popular throughout the Western world and is frequently found in Polish, Italian, Mexican and French cooking. Closely related to oregano, marjoram has a flowery flavor, which is quite strong and flavorful. Like basil, marjoran should be added near the end of cooking. Marjoram improves the flavor of tomato sauce, bean soup, marinated vegetables and salad dressing, and is a traditional addition to Polish sausage (kielbasa). Marjoram is also excellent in place of or in addition to oregano or basil on baked chicken or a pasta side-dish. From Egypt.

As usual, post your recipes, tips, etc.

[Missi]

I love these threads!!! I am really expanding my knowledge and use of different spices/herbs.

I substitute marjoram for oregano all the time. (and oregano for marjoram ;))

Here's a great recipe that has both, I have never tried it, but plan to and will GREATLY reduce the amount of olive oil:

Tunisian Marinated Flank Steak
(From Food Tv)

1 cup onion, finely chopped
1 tablespoon chopped garlic
1/2 cup olive oil
1/2 cup lemon juice
2 tablespoons soy sauce
1 tablespoon dry sherry
1/4 cup fresh oregano
2 teaspoons hot sauce
1 teaspoon tumeric
1 teaspoon dried marjoram
Salt and pepper
1 (2-pound) flank steak
Set a jumbo zip lock bag in a large glass measuring cup. Combine all the ingredients in the plastic bag. Score the flank steak and place in the bag. Seal the bag and chill. Marinate at least 20 minutes and up to overnight.

Heat a grill or grill pan. Remove the flank steak from the bag and pat dry. Grill 4 to 5 minutes per side. Let rest 5 to 10 minutes before carving.




I also like this one, which I have tried:

Pizza Sauce
Food 911

2 tablespoons olive oil
1 garlic clove, crushed
1 (28-ounce) can tomato puree
1 teaspoon dried marjoram
1 teaspoon dried basil
Salt and fresh ground pepper, to taste
Over medium heat, heat oil in a saucepan until hot. Add all ingredients, cover and bring to a boil. Uncover, lower heat and allow to simmer for 30 minutes.
Yield: 3 cups


This makes a lot, but I put it in the freezer. I also keep pizza dough in the freezer, so the night before I want to have it for dinner, I just thaw both in the fridge.



I would like to suggest either tumeric for next week, or maybe fresh basil??? Have tons of basil and getting tired of just making pesto! :)

[Missi]

Just bumping this up. I can't be the only one who uses Marjoram!

[JillC]

Just last night I made some roasted potatoes. I had some fresh thyme, but wanted to add another herb. I pulled out the dried marjoram. I thought it went really well with the thyme and the potatoes were great.

[lhall]

I don't use it alot, but I do usually use it in my Thanksgiving/Christmas Turkey. Several years ago (1995 I think) CL had an Herb Roasted Turkey recipe in their Nov/Dec Issue. That's what I usually make. You put fresh sprigs of herbs (I have used marjormam for this if it's not in the recipe) under the skin on the breast and legs. It looks good too.

Leigh