TOP: You can sauté greens in 2-4 minutes,
with some onion, garlic and olive oil. What
looks like red-tipped green onions are red
spring onions, a close relative (see the
differences below). The green garlic
tops and bottoms have been minced.
BOTTOM: Green garlic, available in the
spring, looks like scallions (but you won’t be
fooled—the nose knows!). Photos courtesy
Good Eggs.

The USDA organizes vegetables into five subgroups. Your daily servings can come from any of them, although a mixture is best for rounded nutrition:

 
Women and teen girls should consume 2-1/2 cups daily, men and teen boys, three cups. Younger children get a bit less.

The USDA has handy charts at ChoseMyPlate.com, including the quantity of each option that constitutes a serving—1 cup of raw or cooked vegetables or vegetable juice, or 2 cups of raw leafy greens, for example.

We’re happy to eat our green, red and orange vegetables steamed. When we have more time, we roast root vegetables.
 
But we rarely sauté all those tasty, leafy, good-for-you “cooking greens” (as compared to salad greens).

Our friends at Good Eggs, a premium grocery delivery service in San Francisco, nudged us a bit by sending us these tips and recipe.
 
HOW TO SAUTÉ GREENS

Use this sauté technique with any and all leafy cooking greens—broccoli rabe, chard, collards, kale, mustard greens, spinach, turnip greens, etc.—plus garlic and onions. Sauté the greens in olive oil with the garlic and onions and you’ve got a simple, delicious side.

This is your opportunity to try greens you haven’t had before. You’re bound to enjoy anything sautéed with onions and garlic.

Ingredients

____________________
*If you can find green garlic at a farmers market or upscale produce store, grab it. It looks like scallions (see photo above) but smells like garlic. It’s the baby plant before it matures into the papery-covered bulb of cloves. Otherwise, substitute one or two cloves of garlic, minced.

1. COVER the bottom of a large sauté pan or skillet with olive oil, and place it over medium-heat. Add the garlic, onions and a pinch of salt. Sauté until the onions are translucent but before they turn golden brown. While the garlic and onions cook…

2. PLACE the greens in a colander and rinse quickly with cold water. Shake off the excess but don’t worry about patting dry: a bit of water clinging to the greens will help in the cooking.

3. TURN the heat to high, add a pinch of chile flakes, then add the greens. Once the greens are in the pan, move them around with a pair of tongs and add a pinch of salt.

4. SAUTÉ until the greens are just tender, 2-4 minutes (taste to determine). If all of the water has evaporated before then, add a splash of water. Finish with a squeeze of lemon and salt to taste.
 
MEET THE ALLIUM GENUS

Green onion (scallion) and spring onion are different members of the Allium genus, the “onion genus.”

Top: Broccoli rabe, called rapini in Italian. Center: Baby red chard. Bottom: Red mustard greens. Photos courtesy Good Eggs.

 
Here are all the different types of onions.
 
ALL IN THE FAMILY

Well, all in the Allium genus (the family is Amaryllidaceae):

[2] Conventional peppermint patties, homemade. Peppermint Patties recipeHere’s the recipe (photo © Safe Eggs).

[3] Chop up some good chocolate bars for the mint centers (these are from DeBrand.com).

[4] Instead of dessert, have a mint patty or two with Baileys Irish Cream, in Original, Chocolate, or Chocolate Mint (Abacus Photo).

It’s National Chocolate Mint Day. You can make a cool chocolate peppermint pie, warm chocolate mint lava cakes, have some mint chocolate ice cream or chocolate peppermint patties.

How about your own, homemade peppermint patties—with a reverse approach: creamy chocolate on the inside, white mint coating on the outside?

Hannah Kaminsky of Bittersweet Blog who created this recipe, gives us the reason:

“The only thing that could be improved [in a peppermint patty] is the ratio of chocolate to peppermint, which is why I decided to flip the classic patty inside-out.”
 
Below:

> The recipe.

> Is it patty or pattie?

> The history of mint.
 
 
Elsewhere on The Nibble:

> The history of the peppermint pattie.

> The history of chocolate.

> The year’s 9 mint holidays. February 11th is National Peppermint Patty Day and February 19th is National Chocolate Mint Day.

> The year’s 69 chocolate holidays.

> The year’s 60+ candy holidays.
 
 
RECIPE: INSIDE-OUT PEPPERMINT PATTIES

Ingredients For 30-34 Patties
 
For The Chocolate Centers

 
For The Mint Coating

 
____________________________

*As always, the better the chocolate, the better the result. Look for two quality 3.5-ounce chocolate bars (Green & Blacks, Lindt, etc.) or consider buying a pound of the chocolate disks (wafers) that confectioners use.
 
Preparation

1. FORM the centers: Place the chopped chocolate and corn syrup in a microwave-safe bowl and heat for about 60 seconds. Stir vigorously; continue to heat at intervals of 30 seconds, stirring well each time, until the chocolate is completely melted and smooth. Transfer the mixture to a Silpat mat or piece of parchment paper, and refrigerate until set, about 1 hour.

2. ROLL out the chilled chocolate mixture to about 1/4-inch thick and use 1-inch round cookie cutters to punch out the candy pieces. Should the chocolate become too soft or difficult to work with, just toss it back in the fridge for another 15-30 minutes. Once all of the centers are cut, place them in the freezer for at least 30 minutes before getting making the coating.

3. PREPARE the coating: Place the cocoa butter in a microwave-safe bowl and heat for 1-3 minutes until it completely liquefies. Whisk in the sugar and peppermint oil, stirring vigorously to completely dissolve.

4. REMOVE the semi-frozen patties from the freezer and dip each into the mint coating, one at a time. Place them back on the Silpat, allowing the coating to set. This top coat is thinner than the standard pure chocolate shell, so you may wish to double-dip once the first layer has solidified.

February 11th is National Peppermint Patty Day, February 19th is National Chocolate Mint Day. How can you celebrate in the summer?

“Especially in the heat of summer,” says Hannah Kaminsky, “peppermint patties are one of my favorite treats. Best stashed in the freezer for full cooling effect, I love the way the chocolate shell shatters upon impact, releasing its soft, creamy center with minty-fresh flavor.
 
 
IS IT PATTY OR PATTIE?

Whether it’s candy, meat, or veggies, to be perfectly correct, the spelling is patty. Patties is the plural form, so many folks assumed the singular to be pattie.

The word first appeared in English around 1700-1710, derived from the French pâté (paste in English), a mix of finely-ground ingredients. Pasta is the Italian word for paste; and in modern French cuisine, pâté refers to a meatloaf as well as the more finely ground goose or duck liver pâté.

Perhaps America’s most famous patty is the [incorrectly spelled] York Peppermint Pattie. According to a company history in Wikipedia, the York Peppermint Pattie was first produced by Henry C. Kessler, owner of the York Cone Company, in 1940. The company was named for its location: York, Pennsylvania. Today the company is owned by Hershey and the production is in Monterrey, Mexico. (continue below)
 

[5] Peppermint is very easy to grow, but so vigorous that you need to grow it in a containers to prevent it from taking over the garden! (Abacus Photo)
 
 
THE HISTORY OF MINT

Mint has been valued for millennia, as medicine, air freshener, breath freshner, perfume, and in recipes.

Mint is believed to have originated in North Africa. By 1500 B.C.E. it was well known to the Egyptians, who used it to treat stomach ailments and to sweeten their breath.

Known in Greek mythology as the herb of hospitality, one of mint’s first known uses was as a room deodorizer: The herb was strewn across floors to cover the smell of the hard-packed soil.

In fact, the name “mint” comes from a nymph in Greek mythology named Minthe or Menthe, who was Pluto’s girlfriend. Pluto’s wife, Persephone, became jealous and transformed her into a plant that people could step on.

Although Pluto was unable to change Minthe back into a nymph, he gave her the ability to sweeten the air when her leaves and stems were crushed.

In ancient Greece and Rome, the sweet smell of mint was used in funerary rites and to scent the body. Some ancient Greeks even rubbed it on their arms, believing it would make them stronger.

Ancient Jewish temples received tithes of mint. In Matthew 23:23, the scribes and Pharisees (religious leaders and teachers) paid tithes of mint, dill, and cumin as part of their meticulous observance of religious law*.

The mint was spread mint on the floors of synagogues to freshen the air with its sweet fragrance.

Throughout the Middle Ages, numerous healing properties were attributed to mint. Dietaries from the late 1500s suggest that mint juice was effective against poison, and the mint herb encouraged circulation of good blood if eaten raw.

Most likely, mint reached the New World via the Pilgrims. Eventually, farmers began to cultivate it commercially.
 
 
Mint In Food

Mesopotamia: Herbs like cilantro and mint were abundant in Mesopotamian food, where some of the oldest recorded recipes date to around 1730 B.C.E.

China: In ancient China, mint was served to welcome guests and used to balance flavors in savory dishes and create refreshing summer drinks.

Egypt: Ancient Egyptians used mint to flavor foods and beverages, including a popular drink made from fermented barley.

Greece: Ancient Greeks used mint as a flavoring in meat sauces and as a condiment in food and wine. While it may sound stange to us, mint was often used to flavor wine at feasts

Rome: Ancient Roman cooks incorporated mint into sauces for roasted meats, believing it aided digestion.
Recipes with both fresh and dried mint featured prominently in the world’s first known cookbook, De re coquinaria (The Art of Cooking) by “Apicius†.”

India: Mint has been a cornerstone of Indian cuisine for thousands of years. Known as pudina in Hindi, it features prominently in chutneys, raitas, and refreshing beverages like mint lassi.
 

The most popular types of mint are spearmint (Mentha spicata) and peppermint (Mentha x piperita), which dominate culinary, medicinal, and commercial uses. Spearmint is widely used for cooking, cocktails, and toothpaste, while peppermint is known for its strong menthol flavor in teas and candies. Other popular varieties include apple, chocolate, and orange mint.
 

________________
 
*In Matthew 23:23, Jesus criticized the Pharisees for being so meticulous about tithing even tiny garden herbs while neglecting the more important matters of justice, mercy, and faithfulness. Misplaced priorities, He spake.

†The book is believed to have been compiled in the 4th and 5th centuries by various contributors, and the name honors a famed first-century gourmet, Marcus Gavius Apicius, a wealthy Roman gourmet and epicure in the days of Emperor Tiberius. Famous for his extreme culinary extravagance, he is often dubbed the “patron saint of cooks.” His costly banquets ultimately depleted much of his wealth. When he realized he could no longer maintain his lavish culinary lifestyle and would have to economize, he poisoned himself rather eat ordinary food.
 
 

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

Adults and older teens often resolve to eat better in the new year. But how about younger kids?

If you have them, bring them along to the Kids Food Festival in New York City. This year, the annual event will be held on March 5th and 6th.

The Kids Food Festival was created to combat the very serious issue of childhood obesity in a fun and effective way. Kids engage all five senses through hands-on, food-related activities.

The magic of the experience is that the kids are having so much fun participating in the activities, they don’t realize how much they’re learning.

The festival is targeted to all children regardless of weight. Everyone needs to acquire better eating habits before bad habits catch up with them down the road.

Admission is FREE. For more information, head to KidsFoodFestival.com.

Located in midtown Manhattan, the festival is just a big block away from the theater district. Consider turning the day into a memorable family outing.
  

You may need no arm twisting to have a glass of wine on February 18th, National Drink Wine Day.

But don’t feel obligated to finish the bottle. Instead, retain some of the wine in your cooking.
 
TIPS

 
20 WAYS TO USE LEFTOVER WINE

Starters

 
Mains

 
Vegetables

 
Side Sauces

 
Desserts

Top: Chicken Cacciatore (photo Joshua Swigart | Wikimedia). Second: Accent Lobster Bisque or other seafood soup (photo Mackenzie Ltd.). Third: The classic French stew, Boeuf Bourguignon (photo CB Crabcakes). Bottom: Filet Mignon with a red wine and mushroom sauce (photo Palm Restaurant).

Top: Heritage hooch in a glass jug. Bottom: Three generations of Hatfields. Photos
courtesy The Legendary Hatfield & McCoy
Whiskey.

The hostilities between two clans living in the Appalachian Mountains began in 1865, with a murder. The feud and mayhem continued for decades. There was a miniseries on the History Channel in 2012, and you can review the whole sorry mess on History.com.

Whether truth or marketing, The Legendary Hatfield & McCoy Whiskey claims to be made by descendants of those Hatfields and McCoys.

It extends the tale with news that the two clans have finally put aside their differences, and have created a new whiskey “rooted in old family recipes, pride of name, and Appalachian tradition.”

We received a bottle as a Valentine gift, along with the recipe for a special cocktail (recipe below).
 
WHAT KIND OF SPIRIT IS IT?

Bottled in South Carolina, its an American whiskey, for starters. American whiskeys include Bourbon, corn whiskey, rye and Tennessee Whiskey. Bourbon and Tennessee whiskies are distinguished in flavor from other types of American whiskey, largely because the grain mash used to make them must contain more than 50% corn. By law, all American whiskeys except corn whiskey must be aged in new casks that have been charred on the inside.

The 80-proof whiskey is made from a proprietary blend of “corn, barley, malt, special strains of yeast, [and] infused natural flavors.” By comparison:

If you’re accustomed to analyzing the flavor components of wine or spirits, you may notice flavor nuances that are not uncommon in other whiskeys:

 
The suggested retail price is $37.99 for a 750 ml bottle. It’s currently available in 42 states and online.

At this price, this is not so much a connoisseur whiskey as a novel spirit for entertaining and gifting. We’d especially give it to someone with whom we’re having a major disagreement (and who has a sense of whimsy).

Discover more at LegendaryHatfieldAndMcCoy.com. And consider it for Father’s Day gifts.
 

While no one drinks a photo, this one, with its red ribbon of Port, encouraged us to make a Valentine cocktail. On the opposite end of the spectrum, it also works for Halloween, for a Dracula-themed cocktail.

You may be asking, “What’s a full sneak?” We had no idea, and headed straight to our browser. It’s a taxidermist’s pose often used for the trophy head of a buck deer (big antlers!). Perhaps the Hatfields and the McCoys had their share of impressively antlered buck heads?

Ingredients Per Drink

1. STIR the first three ingredients together over ice. Strain into a tall Collins glass and top with ginger ale.

2. FLOAT the ruby Port on top and garnish with fresh mint or a lemon slice.

 
WHISKEY VS. WHISKY: BOTH ARE CORRECT

Whisky is the Scottish spelling of whiskey, a term that originated in Ireland. The alternative spelling was chosen to differentiate the Scots’ national product from Irish whiskey.

The “whisky” spelling is used in Canada, Japan and Wales, as well as Scotland.

In the U.S., a 1968 directive from the Bureau of Alcohol, Tobacco and Firearms specifies “whisky” as the official U.S. spelling. However, it allows the alternative spelling, “whiskey.”

Most U.S. producers prefer to include the “e,” as do we. Without it, it looks like something is missing.

Ironically, distillation was discovered in the 8th century in Persia—a country that has not permitted the sale and consumption of spirits since the 1979 Islamic Revolution.

Here’s a brief history of whiskey.