Emerging Trend: MINT

It is pretty common to see mint utilized in iced tea and as a garnish on desserts, but it is starting to pop up everywhere in savory entree dishes.  The Publican (Chicago) offers black bass with fennel, mint, and grapefruit. Osteria Mozza (Los Angeles) offers burricotta with braised artichokes, pine nuts, currants, and mint pesto. Restaurant Nora (Washington D.C.) offers beef tenderloin tartar with mint, pomegranate molasses, and pickled garlic. Lincoln Restaurant (Portland) offers grilled lamb leg and chop with crispy fingerling potatoes, kumquats, and mint.

According to the June issue of Restaurant Business Magazine, "mint's fragrant freshness adds cool complexity to everything it touches". There are 25 species of mint, also known as "mentha", and hundreds of varities within those species. Popular and not-so-popular varities include: Pineapple Mint, Corn Mint, Peppermint, Apple Mint, Slender Mint, and Asian Mint. Within all of the varities there are also hybrids like Foxtail Mint and Cuban Mint. 

For me, the most exciting savory usage would be in a Mint Pesto. There are several variations online..some with no cheese (clearly, I steered away from this one)....some with two cheeses (that's more like it!) ...and another that substituted the traditional pine nuts for cashews (sounds fun).

Here is the recipe with two cheeses via Epicurious:

Mint pesto

Ingredients:


1/2 cup pine nuts, toasted
3 garlic cloves, peeled
2 tablespoons (packed) feta cheese
2 tablespoons (packed) Parmesan cheese
1 tablespoon coarsely chopped jalapeño chile
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 cups (packed) fresh mint leaves
2 tablespoons fresh lemon juice
1/3 cup extra-virgin olive oil

Method:
Combine first 7 ingredients in processor. Using on/off turns, process until mixture is smooth. Add mint leaves and lemon juice; process until smooth, stopping occasionally to scrape down sides of bowl. Gradually add oil and process until mint pesto is smooth and creamy. (Can be made 1 day ahead; cover and refrigerate.)



My hope is that the mint might counteract the garlic and as a result, hide my garlic breath. Either way, mint is the perfect way to brighten your summer dishes.