In mint condition - recipes using mint - Recipe

Sunset, June, 2001 by Paula Freschet

A familiar green herb livens up beautiful dishes for summer

Parsley, sage, rosemary, and thyme might have inspired a catchy tune, but mint evokes visions of riches. As herbs go, it consorts with better-heeled companions than most--bourbon and sugar in frosty silver glasses on hot derby days, bittersweet chocolate over plump scoops of Italian gelato. But just as mint can cover more territory than you'd expect in your garden, it can reach far beyond predictable flavor matches in your kitchen. We've freshly minted a few other culinary couples--lobster and mango, scallops and peas, lamb and parmesan cheese--for entrees rich in fresh flavor.

Classic Mint Julep

PREP TIME: About 5 minutes

MAKES: 1 Serving

1 lemon, rinsed

About 2 teaspoons sugar

5 fresh mint sprigs (3 to 5 in.), rinsed and drained

About 1 1/2 cups crushed or shaved ice

1/4 cup bourbon

About 2 tablespoons club soda

1. With a vegetable peeler or a sharp knife, pare a 2-inch strip of peel (yellow part only) from the lemon, then cut into long, thin shreds. Cut lemon in half and rub 1 cut side on the rim of a glass (10 to 12 oz.) to moisten; save lemon for other uses. Pour 2 teaspoons sugar on a small plate and dip moist glass rim in it to coat evenly, then pour sugar into glass.

2. Add 4 mint sprigs to glass. With a wood spoon, crush mint sprigs with sugar to bruise the leaves and release the herb's flavor. Fill glass with ice. Add bourbon, then fill to rim with club soda. Let stand until glass is frosty, about 2 minutes. Garnish with lemon peel and remaining mint sprig. Sip julep through a straw, adding more sugar to taste.

Per serving: 182 cal., 1% (1.8 cal.) from fat; 0.8 g protein: 0.2 g fat (0 g sat.); 11 g carbo (1.6 g fiber); 14 mg sodium; 0 mg chol.

Seared Scallops in Mint Broth with Peas and Roasted Tomatoes

PREP AND COOK TIME: About 1 1/4 hours

NOTES: Assembling this dish is easy if you handle the steps in this order: While the tomatoes roast, puree the broth mixture, but for best color, don't heat it until you brown the scallops. As soon as the scallops are cooked, start the wine sauce in the frying pan, then fill the bowls as it cooks.

MAKES: 4 Servings

4 Roma tomatoes (3 to 4 oz. each)

Salt, pepper, and sugar

1 cup firmly packed fresh mint leaves, rinsed and drained

1 tablespoon olive oil

2 1/4 cups fat-skimmed chicken broth

2 cups frozen petite peas, thawed

Fresh mint sprigs, rinsed and drained

1 pound scallops (each 1 1/2 to 2 in. wide)

1 tablespoon butter or margarine

1/4 cup dry white wine

1. Rinse tomatoes, cut in half lengthwise, and place, cut sides up, in a 9-inch-wide pan. Sprinkle lightly with salt, pepper, and sugar. Finely chop enough of the mint leaves to make 2 tablespoons; mix with 1/2 tablespoon olive oil. Pat mixture onto cut sides of tomatoes. Drizzle evenly with remaining 1/2 tablespoon oil, Bake in a 400[degrees] regular or convection oven until browned on top, about 1 hour. (If pan juices begin to blacken, add a few tablespoons water to pan.)

2. Meanwhile, measure 2 cups broth. In a blender or food processor, whirl peas, remaining mint leaves, and as much of the broth as needed to process until very smooth. Pour into a 2- to 3-quart pan and add remainder of the 2 cups broth.

3. Rinse and drain scallops; pat dry. Sprinkle lightly with salt and pepper. Set a 10- to 12-inch nonstick frying pan over medium-high heat and add butter; when it's just beginning to turn brown, lay scallops, flat side down, in pan. Cook until well browned, about 2 minutes; turn to brown other sides well, and cook until scallops are opaque but still moist-looking in center (cut to test), 2 to 3 minutes longer. Meanwhile, bring pea-mint broth to a simmer over high heat, about 4 minutes. Transfer scallops equally to wide, shallow soup bowls.

4. Add remaining 1/4 cup broth and the wine to frying pan; turn heat to high and stir often to free browned bits until reduced to about 1/3 cup, 2 to 4 minutes.

5. Set 2 tomato halves on scallops in each bowl, pour hot pea-mint broth equally around scallops. Drizzle wine sauce over tomatoes, and garnish bowls with mint sprigs.

Per serving: 297 cal., 25% (75 cal.) from fat; 31g protein; 8.3 g fat (2.6 g sat.); 24 g carbo (11 g fiber); 408 mg sodium; 45 mg chol.

Parmesan-Herb Lamb Chops with Mint Aioli

PREP AND COOK TIME: 25 to 30 minutes

NOTES: Panko, the coarse dried bread crumbs that give these Iamb chops a crunchy coating, are sold in Japanese food markets and in the Asian food sections of well-stocked supermarkets. Stored airtight, they keep for months.

2 tablespoons white wine vinegar

MAKES: 4 servings

1 teaspoon Dijon mustard

1 clove garlic, peeled and minced or pressed

1/4 teaspoon coarse-ground pepper

3/4 cup panko (see notes) or other fine dried bread crumbs

1 1/2 tablespoons grated parmesan cheese

2 tablespoons chopped fresh mint leaves

8 lamb rib chops (each about 3/4 in. thick, 2 lb. total)

2 tablespoons melted butter or margarine

Mint aioli (recipe follows)

1. In a shallow bowl, mix vinegar, mustard, garlic, and pepper. In another shallow bowl, stir together panko, cheese, and mint.