This year, I have had a strong conviction to plant, maintain and harvest from a little garden of my own. Last year I struck out with it, because I didn't have the time to devote to it. But this time around it's been fabulous!
I've planted and harvested quite a bit (and I still have some more to plant and harvest). It's been an exciting, fun, frustrating, and tasty journey so far! (To see my garden when I first started it this year, see my blog post here).
Tonight, I decided to spend about 15 minutes cutting back, harvesting and checking to see what needed re-planting (arugula and basil as well as chives were a complete bust for me first time around this year). I was also scanning the area to see where I could plant my two additional tomato plants and 3 pepper plants. (Our garden is in pots and planter boxes on my back patio, in case you didn't know. So space is limited!)
Well, I saw the Chocolate Mint herb that I planted a few months ago growing like crazy, and super healthy. I also noticed that the Lemon Balm I got for free from work was coming back! (I thought it was going to be epic failure, first because they were two transplants and now because they totally dried up and started dying off because of all the cold weather and rain + a lack of sun). So, I harvested about 30 Chocolate Mint Leaves and about 10 Lemon Balm leaves.
In the Food Network Magazine, there is a section called, "He Made, She Made" which is a face-off a male and a female Food Network Star. They have to use the same one main ingredient, and can prepare it however they wish.
We took our own spin to it, so.....
 |
| Old picture! :) |
She made: Chocolate Mint Dessert sauce
1/2 c. cocoa powder
3/4 c. cold water
3/4 c. sugar
1 tsp. vanilla extract
30 chocolate mint herb leaves, washed and torn into various sizes of pieces
In a small saucepan, whisk cold water (not lukewarm), and cocoa powder until the texture is smooth and there are no lumps.
Next, add the torn mint leaves (you can do tiny shreds or big pieces, but I recommend a combination of both to let the flavors settle in at different points during the cooking process), and sugar. Heat until boiling over low-medium heat (adjust depending on your range).
Bring the mixture to a boil, stirring constantly to melt the sugar. As soon as the syrup is boiling, reduce the heat and simmer for 3 to 7 minutes, until it begins to thicken and turn glossy. (Mine took about 6 minutes, see picture below). Add vanilla about halfway through the cooking process.
Remove from heat, and allow to cool until the syrup is room-temperature. Using a mesh colander or strainer, gently pour the syrup through and use a clean jar to catch the reduced syrup. (It's important to use mesh not plastic so the leaves don't go through into your syrup). Store in the refrigerator in a sealed jar. Makes about 1 1/4 c. Enjoy over ice cream, cake, or as a flavoring for coffee or milk.
Next, add the torn mint leaves (you can do tiny shreds or big pieces, but I recommend a combination of both to let the flavors settle in at different points during the cooking process), and sugar. Heat until boiling over low-medium heat (adjust depending on your range).
Bring the mixture to a boil, stirring constantly to melt the sugar. As soon as the syrup is boiling, reduce the heat and simmer for 3 to 7 minutes, until it begins to thicken and turn glossy. (Mine took about 6 minutes, see picture below). Add vanilla about halfway through the cooking process.
Remove from heat, and allow to cool until the syrup is room-temperature. Using a mesh colander or strainer, gently pour the syrup through and use a clean jar to catch the reduced syrup. (It's important to use mesh not plastic so the leaves don't go through into your syrup). Store in the refrigerator in a sealed jar. Makes about 1 1/4 c. Enjoy over ice cream, cake, or as a flavoring for coffee or milk.
Robert Crombie: Specialty - weeknight cooking
Lemon balm butter rub for chicken
1 Chicken breast
6 fresh lemon balm leaves, chopped
1/4 c. softened butter
salt & pepper to taste
No comments:
Post a Comment