A Final Word On The Latest and Greatest Fresh Origins Products Reviewed by Whom You Know
I am grateful to Fresh Origins for sending me on a culinary adventure. Having received a package with Micro Basil Cinnamon Greens, Baby Rosemary, Fennel Flower Crystals and Mint Herb Crystals, it was easy enough to put the micro greens to work but an entirely different matter as to what to do with the crystals. Beautifully suited to homemade ice cream or baked goods, the crystals are, buy I was not in the mood to wrestle my micro-kitchen for space. What to do?
My eyes immediately went to a cookbook given to me for a birthday more than ten years ago: “The Elements of Taste” by Gray Kunz and Peter Kaminsky. I had never cooked from this book -- it is an intimidating read, not unlike chemistry. Yet, ten years later, as I downsized and left many other cookbooks behind to be sold, this one came with me to my hobbit-sized home. Time makes us wiser. In my case, I also developed an ease with the “what ifs” of flavor.
First Course: Salad of Micro Basil Cinnamon Greens, Mache and Assorted Delicacies, Wine-Lemon-Mint Emulsion Dressing
I found a recipe for a “Lemon Thyme Emulsion” for fish which I adapted for the Mint Herbal Crystals. In my opinion, it worked beautifully in lieu of a salad dressing and it would work just as well over fish or scallops.
In a sauce pan, I combined half a cup of the Red Hook 2009 Seneca Lake Riesling, a delicious sparkling wine I chose to pair the meal. (The Red Hook Winery in Brooklyn was devastated by Hurricane Sandy and, having been there a few months back to sample their wine, I purchased a case of this sparkling beauty. The Winery kept some inventory off premises and current sales will go towards rebuilding .)
To the wine I added the juice of half a lemon and two generous pinches of Mint Herb Crystals. I whisked the mixture over medium heat until very fragrant and then added 1 tablespoon of extra virgin olive oil. Reserving most the dressing in a glass jar, I left a bit behind to braise few whole radicchio leaves (one per guest). The radicchio softened and sweetened without removing the character of the leaf.
In a large salad bowl I combined the micro cinnamon basil, mache, pomegranate seed, organic pumpkin seeds (shelled) and organic dried cherries. I poured the emulsion, once cool, on the greens. Each plate was laid with the braised radicchio leaves and topped with the dressed salad. As a finishing touch, I sprinkled Himalayan sea salt crystals on the salad and topped the mount with two matches of 12-month aged Manchego.
Bottom Line: It is hard to go back to salad dressing after this mint emulsion. Mint leaf is often added, with great success, to complex salads. The Mint Crystals in the emulsion lend a subtle taste of mint to the beautifully aromatic cinnamon basil, mild mache and all other ingredients in this multi-layered salad.
Second Course:
Shrimp coated in Fennel Flower Crystal Seafood Spice Mix accompanied by Hash of Pear, Baby Brussels Sprout and Turnip also dashed with Fennel Flower Crystals
The Chemistry Book contained an intriguing recipe for “Shellfish Spice Mix” which I adapted. I toasted in a dry skillet 2 teaspoons of fennel seed, half a bay leaf and three cloves, then added the toasted mixture to a spice grinder along with two teaspoons of the Fennel Flower Crystals. Once ground, I added one teaspoon of Fresh Origins minced baby rosemary to the mix. The deveined, shelled shrimp (I like to leave the tails on) were coated in extra virgin olive oil followed by the spice mix. They were then broiled in the oven (flipped halfway through for even cooking). I finished them off, once plated, with a squirt of fresh lemon.
The hash called for a few steps that logically followed one another. First, the baby Brussels sprouts, halved, were blanched in boiling water, then shocked in ice water and sautéed in one tablespoon of ghee until browned. (I had no butter but made ghee many months ago from raw butter supplied to me by an agricultural coop in the tri-state area. You will never be the same once you taste raw butter.) Brussels sprouts are scooped out of the pan, then add more ghee to sautee the cored, peeled and proportionally sliced Bosc pear until browned. Separately, I boiled the peeled, cubed turnips in vinegar until reduced the liquid was reduced in half, adding a pinch of sea salt in the process. The recipe called for cider vinegar but I used white balsamic, as that’s the closest I had. Afterwards, the baby brussels sprouts and pear slices are added to the turnips and sprinkled generously and heated through, with the Fennel Flower Crystals.
Bottom Line: I like shrimp but they always leave me wanting for a bigger experience. The seafood mix, modified with the Fennel Flower Crystals, did it. My mouth burst in a ballet of well coordinated flavors. And I challenge any parent to offer brussels sprouts and turnips prepared this way to their kids. They will enjoy. I shared the shrimp and hash with a discriminating friend. Her eyes became bigger than my pug’s, in sheer delight.
Third Course: Pineapple sautéed in butter, Mint Herb Crystals and Fine Rum with coconut sorbet
I have spent much time in the Caribbean, where pineapple, coconut and rum are at their best. While it would be more impressive to tell you that I got a beautifully ripened pineapple to peel and core for this dessert, I didn’t. As mentioned previously, space in my kitchen is at a premium and cubed pineapple from the store suited me perfectly. In a skillet, I dropped a tablespoon of ghee (remember no butter in my half refrigerator), added a heaping tablespoon of Mint Herb Crystals and the pineapple cubes, sautéing until caramelized. Then, I added ¾ cup of premium dark rum from Puerto Rico – Barrilito in this case, hard to find but worth looking for. The ingredients danced and merged in the hot pan, becoming a beautiful caramel color. I placed the pineapple cubes around the dish, poured the butter-mint-rum sauce on the bottom of the soup bowl, and added a scoop of store-bought coconut sorbet in the middle. This dessert was delicious and different.
Bottom Line: The sky is the limit when it comes to what you can do with these crystals. Let your imagination run and have fun. I cannot wait to play again with my newfound friends.
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Fresh Origins is America’s leading producer of Microgreens and Edible Flowers. Combining the benefits of an ideal climate with a deep passion for quality and innovation, Fresh Origins products are sought after by the finest restaurants and top chefs. The farm is located in the picturesque rolling hills of San Diego County, where the near perfect weather allows for production and harvest all year. Fresh Origins produces almost 400 Microgreens, Petitegreens, Edible Flowers, Shoots, Tiny Veggies™ and related items. Many are not available anywhere else, with new introductions nearly every month. Fresh Origins products are on top of the finest cuisine in the world! Fresh Origins supplies distributors of specialty produce who serve fine dining restaurants and resorts nationwide. There are also a few online sources of their products available to private chefs and home cooks. For more information about Fresh Origins, visit their website at www.freshorigins.com
