"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Herbs and Spices
Reply
 
Thread Tools Display Modes
 
Old 09-16-2008, 11:42 PM   #11
Head Chef
 
Chopstix's Avatar
 
Join Date: Oct 2004
Location: Singapore
Posts: 1,323
Hey Alix, I'm great, thanks! I just emailed her asking for the recipe. I'm still kicking myself for not being forward enough to ask her outright when I had the chance. I'll PM it to you as soon as I get it from her. Cross our fingers!
__________________

__________________
'Never eat more than you can lift.' - Miss Piggy
Chopstix is offline   Reply With Quote
Old 09-17-2008, 08:10 PM   #12
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
YAY! Glad to hear that, looking forward to it.
__________________

__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 09-18-2008, 09:52 AM   #13
Head Chef
 
Yakuta's Avatar
 
Join Date: Sep 2004
Location: Chicago
Posts: 1,208
In Indian food we use mint in a lot of dishes. Given Indians use cilantro/corrainder leaf in most dishes and it has a pungent strong flavor, the addition of mint with corrainder just is a great balance in these dishes.

My favorite dishes that I cannot make without mint are:

Biryani - A one dish rice, meat dish which has a lot of bold spices and a good dose of cilantro and mint. It's India's answer to paella

Sheekh Kabab - I make mine with ground beef or ground turkey and it's flavored with lots of spices, onions and mint and cilantro

Lentil Rice - Again lots of mint and when its cooked the flavor of the mint dilutes and mingles well with the other flavors

Mint Chutney - We use this as a dipping sauce for pakodas, samosas and other Indian fast foods. It's basically lots of mint, some cilantro, a couple cloves of garlic, a green chili, salt and lots of lime juice all pureed.

Chai - I love to make Indian tea with mint and cardamom. Very comforting in the cold Chicago winters

Summer drinks - We make a green mango sherbet with mint. It's extremely refreshing in the summer and the mint is a great addition

I use it for other extremely authentic dishes like Haleem (which cannot be made in my opinion without mint). Haleem is again a one pot meal made with lots of beans and meat and is just delicious. It's a good amount of work to make and not sure how many westerners are familiar with it. If anyone ever wants a recipe ask and I will be happy to post.
__________________
Yakuta is offline   Reply With Quote
Old 11-13-2008, 11:55 AM   #14
Master Chef
 
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,973
I do not use my mint patch as well as I should. In spite of it being separated by a good three feet from the rest of my herb garden, it can get under and around the sidewalk that separates them and try to take over. Last year my husband sank some deep pvc tubes into the ground and I still wound up with so much that twice over the season I cut it right down to the ground! I had to kill the peppermint I grew because it was killing the spearmint.

In season, I wouldn't dream of making an Asian dish (especially Indian and Southeast Asian) without it. If not actually in the cooked meal, sprigs of it tossed on top at the last minute. Asian salads of all sort benefit from it. But I mostly use it when a southern friend of mine visits -- she loves mint juleps!
__________________
Claire is offline   Reply With Quote
Old 11-13-2008, 12:11 PM   #15
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,341
Spearmint is a recurring herb in Armenian dishes.

I always feel like I have to differentiate between spearmint and peppermint to be sure there is now question which is being discussed. I think most recipes call for spearmint with peppermint being confined to candy and desserts.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 11-14-2008, 07:54 AM   #16
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
For some reason I've never warmed up to mint in cooking. For a sauce to accompany lamb, in baked goods & confections, & in herbal tea is about it for me.
__________________
BreezyCooking is offline   Reply With Quote
Old 03-13-2009, 03:32 PM   #17
Senior Cook
 
ErikC's Avatar
 
Join Date: Dec 2007
Location: Canada
Posts: 283
I love mint with peas...I think I posted a quick Frozen Pea Soup here once, but at the risk of repeating myself, here it is again:

1. Dump frozen peas in a pot.
2. Add water to the top of the peas.
3. Add salt, turn on the heat and cook until peas are soft.
4. Remove from heat and zap it with an Immersion Blender
5. Add a bit of butter or cream (if desired)
6. Add chopped mint.

Fast, beautiful, tasty and elegant. Probably good for you too!
__________________
Erik

http://www.homemade-soup-recipes.com/
ErikC is offline   Reply With Quote
Old 03-14-2009, 08:00 AM   #18
Master Chef
 
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,973
Erik, this sounds so ****ed good. As soon as it raises its head (probably next month), I'll make this as a first course for my next get-together.
__________________
Claire is offline   Reply With Quote
Old 04-13-2012, 11:44 AM   #19
Cook
 
Join Date: Mar 2012
Location: mountains of North Georgia
Posts: 58
I press (after washing) the mint leaves into my lamb chopson both sides a few hours before grilling them
__________________
lyndaW is offline   Reply With Quote
Old 04-13-2012, 11:47 AM   #20
Cook
 
Join Date: Mar 2012
Location: mountains of North Georgia
Posts: 58
This year I planted mint in with my strawberry plants in a container.....will be interesting to see if it changes the taste of the strawberries

Also in another container I planted lavender in with my strawberry plants....
__________________

__________________
lyndaW is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:40 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.