Monday, July 30, 2007

Watercress

Watercress for a salad with slivered witlof, the leaves painstakingly picked from their tough stalks. I love the odd mindless prep job.

Dressed with something thick and mustardy.

The perfect peppery foil for an ever-so-slightly sweet tea-rose coloured risotto of wine and muscat-poached pears and a deeply savoury, stinky, but very delicious blue cheese.

16 comments:

Anh said...

I love watercress... And I love how you feature different ingredients in your blog even more. very artistic!

Susan said...

Watercress and witlof, severe neighbors jockeying for raw dominance. Sounds exciting! Mustard is the perfect referee.

Lucy said...

I've only taken a shine to it recently Anh, and would love to see how you use it.

Mustard is the perfect ref Susan! Don't you love bitter leaves paired with something rich and slow-cooked, cutting through and making every bite just that little bit more interesting?

Christina said...

Oh, that risotto! Oh! I may have to even say it again: Oh! You need that bite to clean up after what sounds like just about the most decadently wonderful risotto possible.

Wendy said...

"Watercress" is such a misnomer. There is nothing watery about this salad leaf at all. Love the idea of matching its pepperiness with blue cheese and adding some sweet pear. Yum.

Rosa said...

I love the way you talked about the leaves first, with that spectacular risotto taking a backseat. Hurrah for greens!

shula said...

Excuse me?

I think that risotto description just blew my mind.

Shaun said...

Lucy - Arugula and watercress are my favourite leaves for salads and sandwiches. Pairing watercress with radish sprouts is also wonderful in salads. Mustard is a great emulsifier and helps to round out the bitterness in watercress and witlof. Fabulous!

Figs Olives Wine said...

I love the idea of pairing the watercress and witlof with a mustardy dressing and then serving with the sweet pear and blue cheese risotto. What a fabulous flavor profile. Another gorgeous idea, Lucy!

Lucy said...

Oh! indeed Christina! I did have to be quiet for a while when eating. Think I need to post the recipe.

You're so right Wendy. More bite than than the name suggests.

Greens are so beautiful Rosa and often given far more consideration in this kitchen than the main dish!

Shula - recipe soon. Just when you think it's going to be maybe too sweet, the blue cheese knocks your socks off.

Thanks Shaun - and don't you love a sandwich filled with bitter greens?

Amanda, it's a flavour combination well worth playing around with. The peppery, bitter leaves are wonderful for the liver (thank goodness because you'll need it after the wine and cheese!).

Susan said...

Muscat poached pears? Heavenly. They might make me give a little more love to watercress.

Truffle said...

Beautiful photos and words. What a wonderful choice of ingredient.

Johanna said...

the watercress looks lovely but I am intrigued by the poached pear and blue cheese risotto - sound divine with some mustardy greens!

Stephanie said...

how well I know the odd mindless prep job! And I await the risotto recipe with bated breath!

Lucy said...

They would no doubt Susan!

Truffle, you are so lovely. Love watercress.

Hi Johanna, it's really needed to cut through those rich mid-winter flavours.

You know Stephanie, I had you in mind as I prepped (though not nearly as taxing as your recent efforts!). Recipe's up next.

bee said...

recently we cooked watercress with chickpeas and loved it. i love these peppery greens.