Lemon grass and its many uses+

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Ingredients

Quantity Ingredient

Directions

NO INGREDIENTS

The tough long fronds can be bruised ligfhtly and then a broth or tea can be infused with them. Cut them into strips to fit the cooking vessel. Aromatize rice, delicate pasta, or shell beans with a few stalks slipped into the cooking water.

Vegetables: Add stalks while the vegetables are simmering.

Poultry: place several whole, lightly pounded stalks in the cavity of a chicken or other fowl before roasting or grilling.

Salads: Toss minced lemon grass core in vegetable, seafood, poultry, rice or pasta salads. Dress with citrus vinaigrette and ginger.

A fine way to mince the palest inner core is to cut thinly across and mince in a small food processor.

It makes a delicious herbal tea-hot or cold Seasoning paste: puree chopped lemon grass core with other aromatics-fresh herbs, spices, onions, garlic, shallots-and a little cream or oil, them spread on poultry, meat or seafood before cooking.

Savory Sauces: Prepare simple cream, egg and wine sauces with lemon grass stalks-it wont curdle them as lemon might.

Fish: pound whole stalks, then insert into the cavity of whole fish before grilling, steaming or baking. Place fish steaks or fillets on pounded stalks when steaming.

Stir-fries: Toss a generous handful of finely minced lemon grass core into vegetable, meat, poultry and seafood dishes.

Tea: Bruise and slice two stalks; combine with one quart of cold water. Bring to a simmer; then remove from the heat. Cover for 15 minutes; strain. Reheat or chill for iced tea.

Selection and Storage: look for heavy, long, relatively green stalks with chubby bulbs, which may blush at the base. The grass always has a shabby look but it should not be dried out. It will store for up to 2 weeks. You may buy extra and freeze it! You can cut strips itno small pieces and dry them. Store in airtight jars, then use as is or grind to a powder before incorporating them into a dish.

Don't cut up the stalks before you are to use them as the volatile oils will be lost.

One nice way to serve the tea is with honey and a bit of cayenne pepper.

A simple fruit dessert: Simmer milk, a little sugar, and vanilla bean; add chopped lemon grass. Cover, cool, and strain and chill.

ladle into soup bowls and add watermelon, mango, or pineapple.

There is a fine recipe for BBQ shrimp and ideas for lamb stew, cured salmon and beef salad. Even ice cream.

Source: Saveur magazine. I condensed the article,. If more info is needed look on pp. 39 of volume #2 Sept./Oct of 94 Some added personal experience with lemon grass. This last spring I looked carefully through a bunch of lemon grass stalks and came up with a couple that seemed to have rudimentary roots. I brought them home and placed them in a clear glass jar with water and "voila" roots did appear. I planted them in a pot and kept the plant outside all summer where it thrived and I had all the fronds I could wish ever since. As it is now fall I have the plant hanging handily in the kitchen and we shall just see if it will make it through the winter indoors.

Mary Riemerman

Submitted By MARY RIEMERMAN On 10-06-95

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