Phil Troy / G. Tacitus Adamantius
adamantius.magister at verizon.net
Wed Aug 16 08:19:57 PDT 2006
On Aug 16, 2006, at 10:35 AM, Sue Clemenger wrote:
> No purslane recipes, but I *do* have 3 healthy sorrel plants, and
> outside of
> chopping up a few leaves for additions to a salad, or putting them
> in a
> tart, what else can I do with them?
The Classical French Thing To Do would be to cook them like spinach
(possibly up to and including pureeing them with plenty of butter to
cut some of the sourness), and serve the resulting tangy green goop
with things like warm poached fish, or quenelles, and suchlike rich
but delicate stuff, as a combination bed/sauce.
> ----- Original Message -----
> From: <lilinah at earthlink.net>
> To: <sca-cooks at ansteorra.org>
> Sent: Tuesday, August 15, 2006 11:54 PM
> Subject: [Sca-cooks] Purslane
>> I got a big bag of moderately mature purslane from a local FreeCycle
>> list. I have tasted a few leaves... general green flavor with a sour
>> finish. Not as sour as sorrel, which i love, but quite pleasant. The
>> lady i got them from says she just sautes them with chopped onions.
>> Besides being used raw in late 14th C.-early 15th C. salads, anyone
>> have any historic recipes for using purslane? Even medicinal receipts
>> would be interesting if anyone has any.
>> Urtatim (that's err-tah-TEEM)
>> the persona formerly known as Anahita
>> Sca-cooks mailing list
>> Sca-cooks at lists.ansteorra.org
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
"S'ils n'ont pas de pain, vous fait-on dire, qu'ils mangent de la
brioche!" / "If there's no bread to be had, one has to say, let them
-- attributed to an unnamed noblewoman by Jean-Jacques Rousseau,
"Why don't they get new jobs if they're unhappy -- or go on Prozac?"
-- Susan Sheybani, assistant to Bush campaign spokesman Terry
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