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Mint can be very over-powering just like it is in the garden--spreading its tenacles. I use it reservedly--most often in summer drinks.
How about pea soup with mint?
Couscous and mint?
Lamb and mint?
Asian and Middle Eastern cooking uses lots of mint.
And I just found this recipe for a mint pesto, which looks quite interesting.....
MINT PESTO
This delightful dessert pesto is terrific with chocolate. Try it as a filling for sandwich cookies or mix some into chocolate sauce for ice cream or cake.
1/2 cup macadamia nuts
2 cups packed fresh mint leaves
1/3 cup honey
1 Tablespoon vanilla extract
In a food processor fitted with the steel blade, briefly chop the nuts before adding the remaining ingredients. Puree until reduced to a paste. If not using right away, transfer to a glass container, lay plastic wrap over the top so it is touching thus keeping air from penetrating the pesto. Store in refrigerator for up to a month.
While trying to respond I had a short power outage
I've used mint with lamb with success, but a little goes a long way.
As for pesto, I've made it with several different leafy herbs. Each has its own personality.
Mint jelly is a good alternative to dry leaf or fresh leaf mint--again this is my opinion.
I had a historic herb garden years ago, and mint was a nemesis to some of the other herb beds. Also there are quite a few varieties of mint, and each has its own smell and taste.
While trying to respond I had a short power outage
I've used mint with lamb with success, but a little goes a long way.
As for pesto, I've made it with several different leafy herbs. Each has its own personality.
Mint jelly is a good alternative to dry leaf or fresh leaf mint--again this is my opinion.
I had a historic herb garden years ago, and mint was a nemesis to some of the other herb beds. Also there are quite a few varieties of mint, and each has its own smell and taste.
You can make some couscous, mix in a few vegetables, some ground meat, and mint. Makes a nice, quick and easy dish.
I've grown mint in the garden, and I know how it totally takes over. Even after I tore up every little mint leave, the mint would still grow back the next season. You can never get rid of it. Next time, I will pot it alone.
I am very fond of couscous and will give this a try. Thanks for the suggestion.
But mint, itself, won't be one of the herbs I plant this Spring.
Quote:
Originally Posted by GreenMachine
You can make some couscous, mix in a few vegetables, some ground meat, and mint. Makes a nice, quick and easy dish.
I've grown mint in the garden, and I know how it totally takes over. Even after I tore up every little mint leave, the mint would still grow back the next season. You can never get rid of it. Next time, I will pot it alone.
This is not very "elegant" as spices go but, we like Montreal Steak Seasoning on almost everything...the "perfect" blend of black and red pepper and garlic. Also, use a lot of Lawry's Seasoned salt, Konriko Creole Seasoning, McCormick Hot Shot (blended pepper), chili powders, Cayenne , blended seasonings of all types...it removes some of the guesswork..
More than anything, I really like fresh herbs -- my favorites being rosemary, thyme, and sage. These are so good in a number of things, including poultry, dried beans, salads and stews.
I made my chicken and vegetable root stew with marjoram. It came out with the most wonderful flavor. I had threw bowls today. I need to make it again though to work on the recipe a bit. Marjoram (fresh) has a wonderful subtle flavor.
greenie
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Mint
