Recipe Idea: Lemongrass
In addition to the red noodle beans we’ll have at the market this Saturday, EarthDance will also have some lemongrass! A stalky plant with a lemon-y scent, lemongrass is mainly used in Southeast Asian cooking. It also has some notable health benefits, with many natural health practitioners using lemongrass for it’s ability to relieve fevers, muscle spasms/cramps, upset stomachs and headaches.
Lemongrass is a fibrous plant, so its important to know how to use it in recipes. There are basically two ways lemongrass can be used in cooking. To infuse teas, broths, soups and braising liquids: trim off the spiky tops and bases, crush the stalks with the side of a knife to release their aromatic oils, then cut them into 1 or 2 inch pieces. Remove the pieces before eating, or eat around them. To use lemongrass in marinades, stir fries, salads, spice rubs and curry pastes; trim the top and base of the stalks, you want to use only the bottom 4 inches or so. Peel off any dry or tough outer layers before chopping or mincing.
Aside from the more traditional Tom Yum Soup or Coconut Curry w/Lemongrass recipes, there are a few other interesting ways to use lemongrass:
Lemongrass Mojitos:
via Bon Appetit
Ingredients:
• 2 lemongrass stalks
• 6 large fresh mint leaves
• 3 tablespoons sugar
• 6 tablespoons white rum
• 3 tablespoons fresh lime juice
• Ice cubes
• 1 cup chilled club soda
Preparation:
Microwave lemongrass on high for 40 seconds. Cut bottom 7 inches from each stalk. Slice thinly (save tops for garnish). Combine sliced lemongrass, mint, and sugar in shaker; mash well with muddler or wooden spoon. Add rum and lime juice; mash until all sugar dissolves. Strain into 2 highball glasses. Fill with ice; top with club soda. Garnish with lemongrass tops.
Lemongrass Bars w/Coconut Shortbread Crust:
via Bon Appetit
Ingredients:
Crust
• 1 1/2 cups all purpose flour
• 1 cup sweetened shredded coconut (about 3 ounces)
• 1/2 cup powdered sugar
• 1/2 cup plus 3 tablespoons unsalted butter, room temperature
Filling
• 1 1/4 cups sugar
• 3 lemongrass stalks, bottom 4 inches only, tough outer layer removed, finely chopped (scant 1/2 cup)
• 5 tablespoons fresh lemon juice
• 3 large eggs
• 1/4 cup all purpose flour
• Powdered sugar
Preparation:
Crust:
Preheat oven to 350°F. Butter 13x9x2-inch metal baking pan. Using electric mixer, beat flour, coconut, powdered sugar, and 1/2 teaspoon salt in large bowl until well blended, 30 seconds. Add butter; beat on low speed until moist clumps form. Press dough onto bottom and 1/2 inch up sides of pan. Bake crust until golden (edges will be darker), about 25 minutes.
Filling:
Meanwhile, place sugar and lemongrass in processor; pulse until lemongrass is finely ground, about 1 minute. Add lemon juice; process until well blended, about 30 seconds. Add eggs; process to blend, 10 to 15 seconds. Add flour and pinch of salt; pulse until smooth.
Reduce oven temperature to 325°F. Pour filling over hot crust; bake until filling is firm, 22 to 23 minutes. Cool in pan on rack. Cut lemongrass bars lengthwise into 4 strips, then crosswise into 6 pieces. Dust bars with powdered sugar and serve.