by Brian | Apr 6, 2018 | Recipes
Our Easter meal was heavily out of Darina Allen’s wonderful Grow Cook Nourish. I have to admit, I’d never had a mint chutney with apple, but this was really, really a delight — just a lovely mate to the rack of lamb we were serving. Lamb must, of course, be...
by Brian | Mar 12, 2018 | Dedicated Drinker's Diary, Recipes
By far mint is my favorite herb. Mint flavoring in the frosting on my brownies. Mint penetrating deeply throughout my julep. Mint jelly covering my spring leg of lamb. In our Catskills house a decade ago, we planted five thin sprigs. Mint is invasive and we now have...
by Brian | Nov 8, 2017 | Recipes
I know, something “Mint Julep” is surely something for spring. But this Mint Julep idea comes from a wonderful new cookbook, What Can I Bring?, a book that you will surely want to flip through every page discovering wonderful Southern-style comfort food. Here a mint...
by Brian | Aug 17, 2017 | Recipes, TBT
Here’s a TBT recipe from 7 years ago. I don’t normally think of mint and spaghetti in the same breath, but Lidia does. Besides the mint, you’ll need capers and anchovies and red pepper flakes. It’s a summer sizzler. Imagine New Jersey was an...
by Brian | Jun 11, 2017 | Dedicated Drinker's Diary, Recipes
Yesterday I posted how to make a mint sekanjabin, a Persian delight of honey and vinegar with embedded mint tones. You can use this syrupy concoction to eat: dipping in lettuce leaves or other veggies. But the best way is to use this as a “super syrup” in cocktails,...
