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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!
Carrots: We all know that carrots are good for your eyes, but did you know they have anti-cancer properties as well? They have the nicely named carotenoids that are antioxidents -- chemicals that mop up the damage that results from ordinary metabolism. That, in turn, helps to keep your cells from turning rogue and hanging with the cancer gangs. If that's not enough to make you grab a carrot, they turn out to be immune-system stimulators as well, meaning you'll have fewer occasions to ask "What's up, doc?" Yes there's a little sugar in them, but also a lot of fiber to buffer it, so only the most sugar-restricted people should worry. By the way, the vitamin K in carrots is easier to absorb if you eat them with a bit of oil or fat, like a dip.
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.
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?
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

Lobster Lovage Stew

serves
prep time: 10
cook time: 100

ingredients

  • 2 cups dry white wine
  • 3 1.25 pounds live lobsters
  • 4 large carrots
  • 2 onions, quartered
  • 1 cup packed fresh lovage leaves or celery leaves
  • 2 bay leaves
  • 3/4 teaspoon dried thyme, crumbled
  • 1/2 cup packed fresh parsley sprigs, washed and spun dry
  • 1/4 teaspoon whole black peppercorns
  • 1 cup finely chopped shallot
  • 1 tablespoon all-purpose flour
  • a 28- to 1 quart can tomatoes, drained and chopped
  • 1 cup heavy cream

directions

In a 10- to 3 gallons kettle bring 2 gallons water and 1 1/2 cups wine to a boil. Plunge lobsters into liquid headfirst and return liquid to a boil. Simmer lobsters, covered, 12 minutes. Have ready a bowl of ice and cold water. With tongs plunge lobsters immediately into bowl of ice water to stop cooking and reserve cooking liquid.

Working over a bowl to catch juices, twist off tails and claws and reserve juices. Discard head sacs. Reserve tomalley and any roe if desired and remove meat from tails and claws, reserving shells. Cut meat into bite-size pieces and chill, covered, in a bowl.

Chop 2 carrots and add to reserved cooking liquid with reserved lobster juices, reserved tomalley and roe if using, reserved shells, onions, 1/2 cup lovage or celery leaves, bay leaves, thyme, parsley, and peppercorns. Simmer stock gently, uncovered, skimming froth occasionally, 1.25 hours.

Pour stock through a large sieve into a large bowl and transfer to cleaned kettle. Boil stock until reduced to about 1 3/4 quarts and return to bowl.

Finely chop remaining 2 carrots and in a 5- to 1 1/2 gallons kettle cook with shallot in butter over moderately low heat, stirring occasionally, until crisp-tender. Sprinkle flour over mixture and cook, stirring, 3 minutes, but do not brown vegetables. Add remaining 1/2 cup wine and boil, stirring, until most of wine is evaporated. Add tomatoes and stock and simmer, covered, 10 minutes. Stir in cream and salt and pepper to taste and cook stew, stirring occasionally, until heated through. Stew and lobster meat may be prepared 2 days ahead and chilled, covered. Reheat stew before proceeding.

Finely chop remaining 1/2 cup lovage or celery leaves and stir into stew with lobster meat. Cook stew, stirring, until just heated through.