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Watercress

post #1 of 21
10/4/10 at 1:41pm
Thread Starter 
I was at a local farmer's market and, on a whim, bought some watercress.

I make a really tasty spinach and watercress soup but other than that I really don't have any experience with this ingredient. Thought about making a salad with it. Seems fruit would pair nicely maybe. Is it something that wilts well and might be a nice compliment to a meat?

What should I do with my watercress? Fast, simple weeknight solutions are preferred.
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post #2 of 21
10/4/10 at 2:09pm
i like to use watercress in "meal" salads -- mixed with cooked meat, etc. it's got the structure and flavor to stand up to it.
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post #3 of 21
10/4/10 at 3:59pm
when I was a kid my mom would make watercress sandwiches...just a bit of mayo on bread with a bunch of watercress. it was good....reminds me I need to find some locally.
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post #4 of 21
10/4/10 at 4:07pm
http://alohaworld.com/ono/viewrecipe.php?id=1097704264
Quote:
Salt Meat & Watercress \t\t\t\t\t\t\t\t\t\tRecipe Number: 1097704264 \t\t\t\t\t\t\t\t\t\tContributor: Pam \t\t\t\t\t\t\t\t\t\t \t\t\t\t\t\t\t\t\t \t\t\t\t\t\t\t\t\t \t\t\t\t\t\t\t\t\t\t \t\t\t\t\t\t\t\t\t\tPrint Friendly Version Recipe Reviews \t\t\t\t\t\t\t\t\t\tReview This Recipe \t\t\t\t\t\t\t\t\t \t\t\t\t\t\t\t\t \t\t\t\t\t\t\t \t\t\t\t\t\t \t\t\t\t\t \t\t\t\t\t \t\t\t\t\t\t \t\t\t\t\t\tIngredients \t\t\t\t\t \t\t\t\t\t \t\t\t\t\t\tStew meat Hawaiian salt 4 bunches Watercress Water \t\t\t\t\t\t \t\t\t\t\t \t\t\t\t\t \t\t\t\t\t\tCooking Instructions \t\t\t\t\t \t\t\t\t\t \t\t\t\t\t\t \t\t\t\t\t\tBoil stew meat w/water to cover. I use my hand for salt my meat, so to your taste how salty you want. Boil till meat is soft and tender. Clean and cut watercress add to salt meat and enjoy over hot steamed rice. \t\t\t\t\t\t \t\t\t\t\t \t\t\t\t\t \t\t\t\t\t\t\tAdditional Comments \t\t\t\t\t\t \t\t\t\t\t\t \t\t\t\t\t\t\tReal good if you gotta feed hungry hawaiians. Perfect for eat if you get hung ova
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post #5 of 21
10/4/10 at 9:05pm
I often eat it on its own with some balsamic, vinegar, and plenty of black pepper. Sometimes I add some chopped radish. Once, I had leftover lamb that I dropped in and it made for a fun salad. Enjoy!
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post #6 of 21
10/4/10 at 9:10pm
I think it is at its bet with roast leg of lamb. Makes a nice puree too.
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post #7 of 21
10/4/10 at 9:15pm
Quote:
Originally Posted by iammatt View Post
I think it is at its bet with roast leg of lamb. Makes a nice puree too.
next time you puree it, throw in some blanched radish greens.
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post #8 of 21
10/5/10 at 12:00am
Thread Starter 
Thanks for the ideas. I'll definitely have to try it with lamb. Do you wilt before pureeing? I ended up doing something simple. Just pounded some chicken breasts and stuffed them with prosciutto, reggiano, and wilted watercress before rolling and pan sauteeing with a lemon butter white wine sauce. No doubt more clever and creative minds would have come up with something better, but it's what I had on hand and it was tasty enough.
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post #9 of 21
10/5/10 at 12:26am
Heat it over the skillet with EVOO and dash some ginger and cinnamon spices. Cooks like kale.
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post #10 of 21
10/5/10 at 12:28am
Quote:
Originally Posted by Douglas View Post
Thanks for the ideas. I'll definitely have to try it with lamb. Do you wilt before pureeing? I ended up doing something simple. Just pounded some chicken breasts and stuffed them with prosciutto, reggiano, and wilted watercress before rolling and pan sauteeing with a lemon butter white wine sauce. No doubt more clever and creative minds would have come up with something better, but it's what I had on hand and it was tasty enough.
I like it with lamb just raw seasoned with a nice vinaigrette into which I have added some of the roasting juices from the lamb. Just delicious and not exactly creative. To puree either sautee or blanch. Different tastes... OK, foodguy, I'll try radish greens. What should I notice?
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post #11 of 21
10/5/10 at 12:31am
One time i picked some watercress in the backyard and then i stuck it up my ass so my dog couldn't get to it, but guess what, he got to it, lol
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post #12 of 21
10/5/10 at 1:55pm
Quote:
Originally Posted by iammatt View Post
I like it with lamb just raw seasoned with a nice vinaigrette into which I have added some of the roasting juices from the lamb. Just delicious and not exactly creative. To puree either sautee or blanch. Different tastes...

OK, foodguy, I'll try radish greens. What should I notice?

i love watercress salads with roasting juices. what you'll notice from adding radish greens to the puree is an increased pepperiness. i find watercress mellows with blanching (not necessarily a bad thing), but if you're going to serve the puree with the roast (rahter than the excellent salad suggestion), adding some blanched radish greens can be good.
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post #13 of 21
10/5/10 at 1:55pm
Quote:
Originally Posted by Arrogant Bastard View Post
One time i picked some watercress in the backyard and then i stuck it up my ass so my dog couldn't get to it, but guess what, he got to it, lol

doesn't this kind of statement belong on CE?
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post #14 of 21
10/5/10 at 8:02pm
Classic pairing with steak frites as well. Just pluck off the stems and then season with a vinagrette. Or a minced shallot, oil and herbs. (And salt.)
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post #15 of 21
10/5/10 at 8:18pm
A couple of nights ago I enjoyed it mixed raw with mashed potatoes.
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