Called “tomato soup” by some: Sauté a large chopped onion in high-quality olive oil, add a bundle of chopped green asparagus, 5-6 peeled and chopped tomatoes, a bit of sweet paprika and plenty of spearmint. Cook until soft enough, add pieces of bread.
I called in a napalm strike from the local National Guard unit. When the smoke cleared, the mint had formed a message saying “Is that all you got?”
Tabbouleh
infused water
It sounds like I’ll have a plethora of mint – which is what I was expecting. We’ve got these light green-and-white broadleaf plants that grow everywhere. I’d rather have mint. But it does sound as if I’ll have to keep on top of them.
I’m not all that into sweets. Sure, I eat them; but I prefer salty, and like the idea of cooking with mint. Having said that, I do have an ice cream bowl attachment for my stand mixer. I found this online [mint ice cream]:
The recipe says it’s a ‘delicately flavored, light mint ice cream.’ I’d actually like a strongly mint-flavoured ice cream – and with chocolate bits in it. Maybe I can make it with 50 or 60 mint leaves instead of 20.
And then, there came the chilling rattle, " EX-TERMINT-ATE!!!"
It was horrible. Charred corpses everywhere…but they smelled nice and refreshing.
“MINT IS SUPREME!!!”
A little chiffonade of mint is surprisingly awesome in a fruit salad.
Uh, you forgot the tea. This is a mint infusion and probably quite nice. But it ain’t tea. Here’s instructions for making traditional Moroccan tea with mint.
OP, I like to throw whole mint leaves into various kinds of salad, even the whatever’s-in-the-fridge-is-getting-used-up kind of salads. Cold summer rolls, with whatever other veg, plus Thai basil, if you can find it. Mint is good with asparagus and peas. It’s amazing in chutneys to cool spicy vindaloo or to dip your samosas in.
It’s an absolute weed in the community garden, and, a few generations on, is reverting more and more to primitive type, with hairy stems and sometimes even hairy leaves, which are a bit yuck. Still minty flavour, though.
By coincidence, I ordered some garam masala and some ground turmeric to bulk up an oder for a couple of jars and stuff for kimchi. And I have a couple of kinds of good curry powder in the cupboard.
I picked up a bottle of Bacardi Superior and a bag of limes from Trader Joe’s. I made simple syrup for daiquiris and thought I could use it in a mojito; but when I looked up muddling online, it seems as if granulated sugar is preferred for muddling. Anyway, some leaves will be used in the next week or so.
I shouldn’t have started a new thread “Making flavor extracts” without scrolling down and seeing this thread. Because basically I want to make mint extract, as we have a ton of it growing in our garden.
On the up side, if it gets leggy you can prune it with a lawn mower.
Don’t say that until you try Azerbaijani marinated lamb chops: make a marinade of ~ 2 c. pomegranate juice (fresh if you can get it), 5 cloves of crushed garlic, a dozen or so crushed black peppercorns, and 1/2 c. finely chopped mint; salt to taste. Marinate for at least 8 hours and up to 2 days and grill, preferably over charcoal, basting occasionally with reduced marinade.
Roast? Will it work with steaks/chops?
I’m hungry now. That’s sounds delicious.
Never tried roasting, but I’ve done it under the broiler. Tasty, but charcoal is the best. I bet it would be tasty with beef, but pomegranate and lamb is an awesome combo. The original recipe calls for loin chops, but I usually use leg chops because they’re cheaper. Works great as kebabs, too.
My favorite way to make peas is with chopped mint and grated orange peel. So good.
I meant the cut. e.g., Leg-O-Lamb is a roast cut. Looks like you’re using chops, which makes more sense for grilling.
Nice that you mentioned kebabs. I was thinking of kebabs on my commute to work (three hours and forty minutes this morning :mad: ). Mrs. L.A. owes me 5 gallons of propane though, so I’ll have to wait for her. (Or I could break out the Smokin’ Joe.)
Leg-o-Lamb around here is just as likely to be chops (called “round bone chops”) as a whole leg. But we are half a mile from an awesome halal butcher and can pretty much get any particular hunk of lamb that we want!