Mint is prized throughout the Mediterranean, used in honeyed desserts, sprinkled liberally on savory dishes and used to brew the sweetest tea. In Morocco, it's even used as an air freshener as locals stroll through thestreets of the market place and stuff leaves unto their nostrils to block out strong odors.
One of my favorite Mediterranean flavor combos is mint and tomato, tossed together in a light, savory sauce for summer.I think most Americans might think basil is the end all when it comes to tomato sauce, but in Southern Italian cooking mint is used liberally.I remember cooking swordfish in a fish basics class in culinary school.It had a perky tomato sauce with paper-thin slices of garlic, 'GoodFellas' style.We added a big fresh bunch of mint, chopped, to a sauce that had bubbling hot cherry tomatoes popping open in the skillet.
Get Jennifer's recipe for Spaghetti with Mint Leaves after the jump.
With Derby Day racing round the bend and summer hot on its tail, it's mint julep time. Considering the current rage for infusing one's booze, it's only natural to combine bourbon with mint before the two even hit a glass.
Some folks just toss the two together, steeping a few handfuls of leaves in a glass jar. Here's a slightly more precise recipe: Combine about 2 cups loosely packed mint leaves with 3 cups of bourbon, cap tightly and let sit for 4 to 5 days. If short on time, steep overnight (though another cupful of leaves will be necessary -- perhaps more if a very minty taste is desired). Once the liquor is infused, it's a quick jump to mint julep time: Just mix with simple syrup and pour over crushed ice, no messy muddling required. Some prefer to combine liquor, mint and sugar for an all-in-one infusion, but this mint-only rendition allows more flexibility for various levels of sweet tooths. The concoction also makes for a fine Jack n' Ginger (be wary of bourbon purists!), or an excellent Manhattan.
As soon as I hear the word "mint," my ears perk up. The dish could be green, white, orange, purple, or red -- I wouldn't care. (I might be intrigued why a mint dish was orange, purple, or red, but it wouldn't necessarily deter me.) But it seems some people do.
Over at the Accidental Hedonist, Kate Hopkins recently posted about the world of green food coloring and mint. While mint oil might be clear, we've all seen the waves of green that are often linked to the flavor. But why? In a discussion with a representative from Rogers' Chocolate, she learned that at least in their world, sales dictate the green = mint philosophy. When Rogers' offered a regular mint ice cream without food coloring, the sales were okay. When they colored it green -- "sales for their mint ice cream increased twenty-fold."
Is the world overrun by leprechauns? I could see green ice cream behing handy for St. Patrick's Day, but would you really ignore a mint-flavored product if it wasn't green?
A few months ago I became friends with someone from Georgia (the one in Eastern Europe). He got me interested in the cuisine of that nation and I eventually ordered myself a Georgian cookbook, which I now love. I've been amusing myself by trying new dishes and seeing how close I get to what the dish is supposed to be like.
Georgian cuisine is all about fresh everything, with lots of fruits and vegetables and wine. Did you know it's thought that wine grapes originated in Georgia, and that it is probably the birth place of viniculture? This is just one fact that Georgians are proud of, and believe me they are proud of everything Georgian.
A while ago I tried this recipe for sage and mint fritters called pyshki. My friend didn't really know what they were, so I hope it's just a dish from a different region than where he's from (rather than my cookbook being wrong). The fritters were really good. You basically just make a very batter-like yeasted dough, let it ferment for about an hour or so, then drop it by the spoonful into a fryer of some sort. The only problem with the original recipe is that it doesn't call for salt. I ended up sprinkling salt over the fritters as they came out of the oil and they tasted great. Very fresh and summery tasting, we used them almost like bread (because I made them too big)which is a required item at every Georgian meal. I didn't try it with Tkemali, which has become my favorite condiment, but I bet it would be a great combination. The recipe is after the jump.
The kids and I spent 3 days last week in the Southern Adirondacks. A family friend, who is quite an outdoorsman, and experienced birdwatcher, purchased about 40 acres a couple years ago near Hinckley Reservoir in upstate New York. He has been telling me that I need to come up for a visit, and we finally took him up on the offer. One thing that he mentioned in advance of the visit was that he wanted me to show him what was edible on his property. The next several posts will all be from that visit.
Summer is watermelon season. I look forward to it every year and the only problem I'm able to spot when it comes to watermelons is that they contain so much fruit that you either need a whole lot of refrigerator space in which to store it, or you need to have a party in order to crack open a melon.
If you find yourself with some extra watermelon and no excess fridge space or party guests, Allen at Eating Out Loud is dedicating the entire week to profiling good ways to incorporate watermelon into your cooking. Yesterday he published a recipe for watermelon mint ice pops that look extremely delicious. I mean, talk about food porn. Not only are the pops beautiful, they're incredibly easy to make.
If you want a special, tasty, home made treat that's also good-ish for you, you might want to give these watermelon mint pops a try! And make sure to check back in with Eating Out Loud all week long to see what other watermelon treats he's got up his sleeve.
Watermelon salad with mint and feta cheese was one of those things that I wanted to hate when I first heard about it five or six years ago. I couldn't imagine that the saltiness of feta cheese would go well the watery sweetness of watermelon. However, with so many things in life, as soon as I gave it a try, I was proven happily wrong. It's a magical combination and one that you should try out if you haven't yet had a chance.
I know the Kentucky Derby was last month, and by some measures the venerable Mint Julep only crosses our radar then and then only. But when the day is hot and the thirst is mighty, I'd strongly suggest banging out a Julep. In continuing with the mint in cocktails theme, I'd like to cobble together a love letter of sorts to perhaps America's most iconic cocktail. . . an ode to the Mint Julep, in quotes and in a video link:
"They say that you may always know the grave of a Virginian as, from the quantity of julep he has drunk, mint invariably springs up where he has been buried." Frederick Marryat, 1839
"....that the mounds of ices, and the bowls of mint-julep and sherry cobbler they make in these latitudes, are refreshments never to be thought of afterwards, in summer, by those who would preserve contented minds." Charles Dickens, while traveling in America, 1842
"If the mark of a great cocktail is the number of unbreakable rules it generates, then the mint julep may be America's preeminent classic, edging out the martini in a photo finish. William Grimes, 'Straight Up Or On The Rocks'
Nothing signifies late spring/early summer better for me than to see a bartender muddling mint for a cocktail. The light, clean flavors of mint bring a certain delicacy and refreshing quality to a drink, whether it be in the iconic Mint Julep, the omnipresent Mojito or any number of classic or new creations. On a hot summer day, nothing beats a cocktail elevated with the crisp flavor of mint.
Given its fragility, mint is an easy herb to abuse. I've been to a number of bars and home parties where the bartender or host absolutely punish the mint, leaving a bitter, limp cocktail that loses all its intended charm. Truth be told, a great Julep or Mojito is harder than you'd think. Personally, I struggled for a long time with mint cocktails, simply because, like most people, I didn't understand what I was dealing with.
It's still not Spring here in Philadelphia. In fact, it's currently about 50 and rainy, but I've been pretending that Spring is here by planning my imaginary herb garden. Yes, my herb garden is sadly imaginary since I'm moving this year, but as a result, it's actually much greener, fragrant and exciting than any live herb garden I've ever grown for real (my thumb is not the greenest one out there). I mean, I love rosemary and mint as much as the next person, but I'm ready for a little more excitement! Here's what I'm thinking:
Chocolate Mint - I tasted this for the first time recently at a Farmer's Market, and it was delicious. The chocolate taste is slight, but definitely there, and I'll definitely be using it for imaginary iced tea, or even in cupcakes and baked goods.
Lemon Thyme - How easy it will be to make a roast chicken or even lemon-thyme frosting with these two ingredients already combined into one! Just kidding -- you apparently can't really count on it for a full lemon flavor, but it still works great for roasting anything, and for great fish and meat dishes as well.
Cuban Basil - The belle of my garden. After seeing/smelling how delightful these leaves are, I couldn't resist buying some for my mom for mother's day. Not so much into it? Check out this long list of interesting basil varieties here.
Lavender - Maybe this would be in my grandmother's garden too, but I just love the scent so much that it's going in my imaginary one as well.
Looking for more exciting herbs like juniper or fenugreek? Check out this list and these hints and tips. And if anyone has suggestions for additions to my imaginary garden, please share! It's imaginary, so no there are no limits!
The other day, I blogged about my awesome Big Book of Backyard Cooking. In the review, I mysteriously mentioned my favorite iced tea recipe, but I didn't want to go into detail until I could share pictures of all the tasty ingredients. So, over the weekend I ran to the store twice (because I lazily didn't check my food supply before going the first time), and whipped up a nice batch of my absolute favorite iced beverage: Julep Iced Tea.
Instead of bourbon, which keeps many a folk sauced at the Kentucky Derby, this recipe uses a super-potent batch of English Breakfast tea. It takes a little more effort than your usual iced tea, but it's well worth the effort. Julep Iced Tea is super tasty, with that immediate kick of fresh mint and the sweet, sugary aftertaste of lemony tea. Check out the recipe after the jump and the gallery below.
Nothing signifies late spring/early summer better for me than to see a bartender muddling mint for a cocktail. The light, clean flavors of mint bring a certain delicacy and refreshing quality to a drink, whether it be in the iconic Mint Julep, the omnipresent Mojito or any number of classic or new creations. On a hot summer day, nothing beats a cocktail elevated with the crisp flavor of mint.
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