{"id":28263,"date":"2012-08-16T02:57:31","date_gmt":"2012-08-16T02:57:31","guid":{"rendered":"http:\/\/www.ou.org\/life\/?p=28263"},"modified":"2017-04-18T04:54:44","modified_gmt":"2017-04-18T09:54:44","slug":"spice-up-class-dishes-lemongrass-eileen-goltz","status":"publish","type":"post","link":"https:\/\/www.ou.org\/life\/food\/recipes\/spice-up-class-dishes-lemongrass-eileen-goltz\/","title":{"rendered":"Spice Up Classic Dishes With Lemongrass"},"content":{"rendered":"

Please note: Eileen Goltz is a freelance kosher food writer.\u00a0<\/strong>The Orthodox Union makes no endorsements or representations regarding kashrut certification of various products\/vendors referred to in her articles, blog or web site.<\/em><\/p>\n

In theater and movies the main character typically has a sidekick, a buddy, a counterpoint or antagonist that is in place to showcase the talent of the lead. Such is the case with lemongrass in the food world.<\/p>\n

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\"ChickenLemongrass is a very versatile plant and can be integrated into just about any recipe from appetizers to desserts. This Asian plant offers a subtle citrusy lemon-like (hence the name lemongrass) flavor to any and all dishes it\u2019s used in.<\/p>\n

This green onion-looking plant was nearly impossible to find for years anywhere but in an Asian grocery. These days, however, lemongrass has become mainstream and is often available at farm stands and in the produce section of more upscale or urban grocery stores.<\/p>\n

When you\u2019re buying lemongrass you should look for firm stalks. The end (where most of the flavor is concentrated) of the stalk should be plump, rounded and pale yellow (almost white) and the upper stalks should be green. Avoid any lemongrass with yellow or browning leaves.<\/p>\n

To use lemongrass in marinades, a stir fry, salads, curry or baked item, you will need to trim the top and base of the stalks and then peel off any dry or tough outer layers. You should only use the bottom 4 inches or so.\u00a0 The lemongrass flavor becomes more intense the longer it\u2019s cooked so if you want a strong lemongrass flavor, add it at the beginning of your cooking. For a lighter, more subtle lemongrass flavor, add it at the very end of your cooking.<\/p>\n

Storing lemongrass is simple.\u00a0 Keep it whole, uncut and wrapped in plastic and refrigerated for up to three weeks, or you can freeze it for up to six months.<\/p>\n

Lemongrass may be the understudy ingredient in the following recipes, but the flavor it brings to the table gives the dish star quality.<\/p>\n

Saigon\u00a0Chicken Salad (meat)<\/span><\/strong><\/h3>\n

8 servings<\/p>\n

Ingredients<\/span>:<\/strong><\/h4>\n