That's what I've got, lots of lovage, so I'm looking for ideas on how to use it. At the moment I've got an amazing batch of home-made mayonnaise with lovage and garlic which went well with the Chez Panisse Lovage burgers I made this evening. What I want now are your recipes, the ones you've tried and can assure me are true. Thank you all.
inuksuk
Aug 16, 2007 05:24PM
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Pennsylvania Dutch Chicken-Corn Soup with Lovage
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lovage stems make excellent straws through which to sip a bloody mary (to which you would of course add lovage leaves). also, compound butter. and lovage is a nice addition to gazpacho, probably would also work well in pickles, though I confess that I have not tried this last idea.
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I got all excited when I saw this thread, because I was *just* about to post about it myself! Although my intended thread title was not nearly as pithy as yours, Inuksuk... I was thinking something more along the lines of "WTF shall I do with this enormous lovage plant that sounded so great in the farmer's market but now doesn't even smell that appetizing, but is taking over my garden?" Well, perhaps a few less words than that.
Hey, isn't there a chef garage band with Mario Batali and uh... other chefs? They should sing "Whole lotta lovage"!
None of the cookbooks I've checked so far had *any* recipes, much less any that sounded good or matched ingredients I already have. So I searched on 'lovage' at epicurious.com and got:
SEAFOOD IN CELERY ROOT AND LOVAGE BROTH
LOBSTER LOVAGE STEW
BABY GREENS WITH ROASTED BEETS AND POTATOES
TRADITIONAL BOILED BEEF WITH SPINACH PUREE, APPLE HORSERADISH SAUCE, AND BABY VEGETABLES
I'll report back with whatever I make.
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Several years ago in Scotland we had a delicious lovage cream soup. I don't have the recipe but imagine that lovage could be substituted in a recipe for cream of watercress or spinach.
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Lovage leaves can be used in place of celery leaves in most recipes provided you reduce the amount to offset the more intense flavor of lovage. Frozen lovage is good in stocks. Wet leaves can be packed in plastic boxes for freezing. After skimming the scum from hot meat and bones, drop the frozen contents into the stock pot along with the rest of the aromatic vegetables and herbs.
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