Oregano can be grown easily at home in your garden or in planters, so hopefully you have fresh oregano available to you. Most grocery stores now carry fresh oregano in the produce department. Purchased fresh oregano should be rich green in color and not the least bit limp. Store in a plastic bag in the refrigerator for up to three days. You can extend the life of fresh oregano by storing whole stems with leaves in a glass of water with a plastic bag loosely tented over the
glass in your refrigerator. I stick a bamboo skewer in the glass to hold the bag up.
Fresh oregano may also be frozen, but I don’t recommend it. It is readily available in the garden or store.
To dry fresh oregano, tie sprigs into a bunch and hang in a cool, dark place with good ventilation. Once dried, seal tightly and store away from sunlight. This is better than the store bought oregano.
For the most part, dried common oregano sold in your grocery store is actually a mixture of different varieties of oregano combined with marjoram and thyme.
All dried herbs should be kept in a cool, dark place in a tightly-sealed container and used within six months. It won't go bad if kept longer, but the color and flavor will deteriorate greatly with time.
Oregano cooking tips:
Fresh oregano leaves are always the first choice when possible. Remove and discard the stem.
When using oregano in a bouquet garni, do not strip leaves from the sprigs. Just tie it up with the rest of the herbs.
Oregano can become overpowering and bitter if too much is used on mildly flavored odds. A little goes a long way.
If you find you are out of oregano, marjoram can be substituted. Use 1/2 the amount of oregano called for. Basil, savory, and thyme can also be substituted.
Oregano goes well in almost all tomato dishes. It also compliments meats and vegetables like lamb or zucchini.
When using dried oregano, crush it in the palm of your hand before adding to the food. This helps release essential oils and revive flavor.
1 Tbsp. fresh oregano = 1 tsp. dried.
1 ounce fresh oregano = 1/2 cup chopped.
1 tsp. dried oregano = 1 tsp. liquid oregano.
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Stuffed Anaheim Chiles with Oregano Vinaigrette
4 servings
Ingredients:
5 Anaheim chiles; halved, seeded and inner pith removed, rinsed and drained
2 pkgs. Garlic and herbs cheese spread; (4 oz. pkgs.), Room temperature
3 tbsp. Shallots, minced
1/4 cup Celery heart; minced
1 tbsp. Anaheim chile; minced (cut one chile up for this)
1/2 tsp. Coarsely ground black pepper
1/4 tsp. Anchovy paste
2 tbsp. Imported Romano, freshly grated
1 tbsp. Imported parmesan; freshly grated
1/2 tsp. Dried cilantro; crumbled
1/2 tsp. Dijon mustard
4 tbsp. Seasoned bread crumbs
Oregano vinaigrette:
3 tbsp. Red wine vinegar
4 tbsp. Extra-virgin olive oil
1 tsp. Dried oregano; crumbled
1/2 tsp. Garlic powder
Pinch of Black pepper
2 pinches Anchovy paste; (pencil-eraser size pieces)
Instructions
Preheat oven to 375F. Combine all ingredients (except those for vinaigrette) in mixing bowl and mix together well with fork.
Spray large baking sheet with Pam or oil lightly with olive oil.
Stuff chile halves with stuffing mixture, mounding slightly on top; place on prepared baking sheet.
Bake for 30 minutes, filling will be slightly browned.
Place two baked stuffed halves on each of four small plates and drizzle with oregano vinaigrette; serve immediately.
OREGANO VINAIGRETTE:
Mix all ingredients together well with fork. Stir again before serving. Serves 4 as an appetizer.
1993 Times-Picayune Recipe Contest Finalist Winner –
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Pasta & Sausage Oregano
8 Servings
Ingredients:
1 lb. rigatoni
2 tbsp. oil
1 garlic clove; minced
1 lb. hot bulk sausage; -or- sweet sausage can be used
1/4 cup white wine
2 tbsp. oregano
2 cups heavy cream
1/4 cup parmesan cheese
Instructions
In a pot, cook past al dente. In a large sauce pan, add oil, garlic and sausage broken up with a fork while cooking for about 5 minutes.
Add wine and oregano and cook for 5 minutes more.
Add cream and parmesan cheese and cook until the sauce boils and thickens slightly. Add salt and pepper to taste. Pour over cooked pasta and toss to coat.
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New Potatoes with Oregano (Patate Ariganate)
4 Servings
Ingredients:
6 tbsp. extra-virgin olive oil
2 lbs. baby new potatoes; cut in half
1 Spanish onion; sliced paper-thin
3 cloves garlic, thinly sliced
Sea salt and pepper
1/4 cup water
1 bunch fresh oregano, stemmed, rinsed and chopped
Instructions:
In a 12 to 14-inch sauté pan, heat the oil until almost smoking. Add the potatoes and cook for 10 minutes, until light golden brown.
Add the onion, garlic, salt and pepper and cook for 15 minutes. Spritz the pan with water and allow it to evaporate.
Add the oregano, toss for 1 minute and serve immediately.
