The Kentucky Derby, held on the first Saturday in May, may be responsible for making mint the king of summer drinks. Along with the big hats, Derby is famous for its mint juleps, kicking off the warm weather season.
This year, mint is making its mark on the culinary scene in new and unforeseen ways. From pesto to rice salad, mint adds a summery note to dishes unmatched by any other herb, according to Chef Odette Smith Ransome, Chef Instructor of culinary arts at The International Culinary School in Pittsburgh Art Institute.
Mint is used by cooks to add additional flavor to dishes and drinks, according to Linda Marcinko, culinary academic director at The International Culinary School in Art Institute of St. Louis.
“I think mint is great in summer because it brightens up so many dishes. It is great for use in sweets as well as savory dishes,” he says. Marcinko enjoys using mint in his Thai beef and noodle salad and iced tea.
Owning mint is simple too, as it’s a perennial herb that will appear yearly in the garden. According to Marcinko, “it’s very easy to grow and very versatile.”
The unique mint flavor can even be used to replace high-calorie ingredients in traditional dishes, according to Claire Menck, chef director of culinary arts at The International Culinary School in Wisconsin Art Institute.
Marcinko brightens up the pesto by substituting the traditional basil for mint and omitting the cheese. Try the mint pesto, mint syrup, and rice salad to give your summer meal a little extra mint.
Mint pesto – goes well with pasta or lamb
2 large bunches of mint leaves, stems trimmed (use only the leaves)
1 bunch coriander leaves (you can use some of the stems if it is not too thick)
6 cloves of garlic, peeled
3/4 cup walnuts
1/2 cup olive oil
1/4 cup vegetable stock
Salt and pepper
Crushed red chilies, optional
Procedure:
1. Combine mint, cilantro, garlic, and walnuts in the bowl of a food processor.
2. Mash the mixture until coarsely chopped.
3. With the machine running, slowly add the olive oil and vegetable stock. Process until smooth.
4. Season to taste with salt, pepper and chile flakes.
Summer rice salad
4 cups cooked basmati rice
1 cup chopped sugar peas, boiled
4 green onions, thinly sliced
1 small red bell pepper, diced
1 small jalapeno pepper, finely chopped
1/2 cup pine nuts, lightly toasted
1/2 cup chopped mint leaves
1/2 cup olive oil
Salt and pepper to taste
Procedure:
1. Cut the blanched peas in half, lengthwise.
2. Place the rice, peas, shallots, red peppers, jalapeno, pine nuts and mint leaves in a bowl. Stir well.
3. Pour in the olive oil and stir until it coats all the ingredients. Season with salt and pepper. Refrigerate for about two hours before serving. Serves eight.
Mint easy syrup – goes well with lemonade or mojito
2 glasses of sugar
6 glasses of water
1 large bunch mint, coarsely chopped
Procedure:
1. Combine sugar and water in a medium saucepan. Stir to moisten the sugar. Add mint leaves.
2. Bring to a boil and simmer for 10 minutes. Turn off the heat and let the syrup cool down. Strain the syrup to remove the mint.
3. Store in the fridge until ready to use.
