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GOODNESS
Bay Leaf: That green headband around Ceasar's head was bay, and it has a long and glorious culinary history in Mediterranean countries.
Bay can be bitter when fresh, so let it dry for a few days if you pluck it green from the tree. After drying, it keeps nicely in an airtight jar. It gives up its flavor slowly, which is why you add it to the beginning of slow-cooked soups and stews. It has a slightly musty aroma with shades of nutmeg that can overpower a dish, so only use half a leaf for each serving. Don't forget to pull them out before serving!
Celery: Celery isn't just for Bloody Marys, although that's as close as many people get to this healthful veggie. Celery may have been used as a hangover cure in ancient Rome, but its real power lies in its ability to lower blood pressure and to keep your weight under control. If you have either of these problems (and they often travel together) you could do worse than grabbing a stalk of celery to chew on.
Garlic: Garlic is in the same family as onions and leeks, and purportedly provided ancient Roman soldiers the courage to battle the barbarians. Whether or not it gives you courage, it is known to lower blood pressure, which is great for your heart and helps prevent stroke. In addition, it has a long history as a digestive aid, so don't be shy with this wonderful herb, no matter what it does to your breath!
Parsley: This refreshing herb is good for your breath and is apparently refreshing to the rest of your body. Like all green herbs, it is loaded with chlorophyll, which is just good for people. It helps you build tissue and fight inflammation. It has even been shown to help manage blood sugars and helps to keep your weight in check. More studies are needed, but it may even help to fight cancer. All that, and a breath freshener too? Who could ask for more?
Rosemary: This piney herb adds great flavor to many meats, but the surprise is how good it is for you. It has anti-inflammatory chemicals, making it useful in the treatment of liver and heart disease as well as asthma. It seems to have some potent anti-tumor properties and has been researched for its use against breast, colon and skin cancer. Although still being researched, it may be a useful tonic for the brain and has been used since ancient times as a memory enhancer. Although it is just fine in foods, you should avoid strong tinctures of rosemary if you are pregnant.
Thyme: This aromatic herb has anti-inflammatory and anti-oxidant properties and contains thymol, a well-known antiseptic (you might be gargling with it). It's good for the digestion and is supposed to have some aphrodisiac qualities, although that just may be be due to the well-known connection between love and good food.
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Recipe

Hunter-Style Grillades

serves
prep time: 10
cook time: 105

ingredients

  • 1 1/2 pounds beef top-round steak (0.5 inch thick)
  • 1 pound veal top-round steak (0.5 inch thick)
  • 1/2 cup all-purpose flour
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 cup olive oil
  • 2 cups chopped onion (1 large)
  • 1 cup chopped red bell pepper (from 1 large)
  • 1 cup chopped celery (about 2 ribs)
  • 1 pound fresh crimini (or baby bella) mushrooms, quartered
  • 1 1/2 cups (from a 3 1/2 cups can) drained canned tomatoes, chopped
  • 1 tablespoon chopped garlic
  • 2 bay leaves
  • 2 tablespoons fresh thyme leaves, minced
  • 1 tablespoon fresh rosemary leaves, minced
  • 1 teaspoon kosher salt
  • 1/4 teaspoon cayenne
  • 1 dash black pepper
  • 1/2 cup dry red wine
  • 1 tablespoon balsamic vinegar (optional)
  • 2 tablespoons chopped fresh parsley

directions

Cut beef and veal into 2 inch pieces. Combine flour, kosher salt, and freshly ground black pepper in a small bowl. Place each piece of meat between 2 sheets of plastic wrap and gently pound meat to 0.25 inch thickness with flat side of a meat pounder, turning meat over occasionally.

Lightly coat each piece of meat with seasoned flour. Heat olive oil in a wide 5- to 1 1/2 gallons heavy pot over moderately high heat until hot but not smoking. Sauté, meat (working in batches if necessary), stirring constantly and turning over, until evenly and lightly browned on both sides, 6 minutes. Remove meat from pan and set aside.

Add onion, bell pepper, celery, and mushrooms and cook, stirring and scraping up any brown bits from bottom and side of pot, until softened, 6 minutes. Add tomatoes and garlic and cook, stirring frequently and scraping bottom and side of pot, 3 minutes.

Return meat to pan. Add bay leaves, thyme, rosemary, salt, cayenne, black pepper, broth, and wine, then reduce heat and simmer, partially covered, stirring occasionally, until meat is very tender, about 1.5 hours. Taste broth, and add balsamic vinegar to cut the richness of the braising liquid if desired. Garnish with chopped fresh parsley.