Lemongrass
By CHEF JOE
I remember the first day I used it. I didn't know what I was doing. (You might remember the days before the Internet?) I started with many savory things I liked with lemon. I began stewing the lemongrass into my sauces and stews. Blending it into vinaigrettes... The aroma and flavor made a huge impact on me. The dining room smelled amazing - it was a pan-seared NY Strip with roasted garlic and lemongrass infused veal jus. I look forward to cooking that dish every summer. It just gives the food a nice summer lift.
What can I share with you about lemongrass? It is a grass native to India. It has a distinctive lemon flavor. I have used it in place of lemon on many dishes to update and give several dishes an attitude. Lemongrass is great for seafood and poultry as well.
How do you use lemongrass? Make sure you have a very sharp knife. Cut away about ½ inch of the bulb. I use it in two ways:
- If you are stewing the lemongrass into a dish, cut it into 1-inch segments. Use only the bottom 3 inches. Start with one inch and then adjust as needed. Treat it like a bay leaf. Cook it in the stew for 5-10 minutes. Remove it prior to serving or just warn your guest to look for it and set it aside.
- If you want to leave the lemongrass in the dish, slice the lemongrass paper-thin. The lemongrass is fibrous. The thin slices make it easier to consume.
Many good things come from using lemongrass. Take a little risk one day and give it a try. You can find it fresh in all types of grocery stores or several may have a prepared variety. It's Zesty!