Cascading Kitchen notes:
Mimi Minces Brighten Flavors
Also used to prepare a portion of a meal ahead of time.
Can be used with/in/on top:
Grain salads, hot grains, pasta , on top of boring leftovers, inside a sandwich, on breakfast eggs, sandwich spread…[bg_faq_end]
1) Choose an acid:
lime, lemon, vinegar
2) Add Good sea salt
3) Fresh herbs-minced
Oregano, thyme, sage, basil, tarragon, mint, chives, cilantro
5) Some variety of onion:
yellow, white, purple, leeks, shallots, green, garlic scapes
6) Minced Leafy Greens
minced in small portions: tops from young radish or turnips, chard, celery, parsley, fennel leaves, carrot tops (in moderation), arugula, Asian mixed greens
7) Crunchy veggies:
carrots, fennel bulb, broccoli, cauliflower, radishes, turnips, fresh corn, summer squash
8) Tomatoes: when in season-minced
Amounts of each type of ingredient are up to you and dependent on what you have on hand. It’s a great way to use the bits and pieces to create tremendous flavor with the added bonus of not wasting any of this precious food.
We make it a goal to keep some version of this in our refrigerator each week to augment meal preparation and miraculously resurrect leftovers.
Check out this recipe template throughout the summer to see what we’ve concocted and let us know what you’ve put together.
Four combinations: (mince everything, no bigger than 1/16″ pieces)
- garlic, purple onion, radish & turnip tops, rice vinegar and sea salt
- Basil, chives and chive flower, mint, green onion, salt, rice vinegar
- Spring turnip leaves, spring radish leaves, salt, garlic, green onion, rice vinegar
This particular concoction seemed destined to top a nice piece of meat.
- Micro greens, green onion, salt, garlic, rice vinegar
Had almost a horseradish flavor.
Note: I found that using a food processor opens up too many cells on the green leaves and makes for a watery mince. I think it alters the flavor as well. Use the processor sparingly.