“Does the Garden Chef distribute samples of her delectable concoctions?” you ask. Why, yes, of course! What would a cooking demonstration be without samples?
The cooking demonstrations in early May presented a challenge. There wasn’t much to harvest in the
at that time, as most of the fruits and veggies aren’t ready until summer. But we had rosemary bushes! In the photo above, you can see the row of rosemary just behind the millet. Edible Garden
We premiered Gourmet in May at the
this year. Chef Christina pleased the May Day crowd with her Grilled Flat Iron Steak with Rosemary Gremolata. Pink peppercorns (far right) were used in the marinade. Interestingly, these are not actually peppercorns but are a spice made from the dried berries of the Baies rose plant, Schinus molle. With a delicate, sweet, and spicy flavor, and a rich rose color, they add a touch of elegance to any cuisine. Atlanta Botanical Garden
1/4 cup red wine
1/2 cup olive oil
3 T pink peppercorns
2 tsp kosher salt
1 lb flat iron steak
4 sprigs rosemary
kosher salt and pepper to taste
In a small bowl, combine red wine, olive oil, pink peppercorns and salt. Mix together and pour over steak. Add the springs of rosemary and marinate for a half hour. Remove from the marinade and drain any excess. Season with salt and pepper. Grill on high until steak reaches desired temperature, flipping once. Allow the steak to rest before slicing.
1/4 cup rosemary, chopped
1/4 cup parsley, chopped
1 T lemon zest
2 cloves garlic, minced
1 T olive oil
kosher salt and black pepper to taste
Combine all ingredients and serve over sliced flat iron steak.
Find printable versions of the Garden Chef recipes here.