[Sca-cooks] cress sandwiches

[Phil Troy / G. Tacitus Adamantius]

On May 24, 2006, at 11:36 AM, Volker Bach wrote:

> or something. whatever...
>
> actually, I bought cress seeds at the local supermarket for a lark  
> and tossed
> them in a pot next to my catnip, pennyroyal and rue, and they're  
> growing
> nicely. Which is kind of embarrassing since I have no idea what I'm  
> supposed
> to do with them. Does the green stuff go on sandwiches? Do I put it  
> in salad?
> Are there some kinds of gourmet recipe I've never heard of?
>
> Help appreciated
>
> Giano

I'm not clear on what kind of cress you've got, but watercress is  
good in salads (small, slightly succulent leaves with a slightly  
peppery aftertaste, nice crunchy stems), good cooked as a semi-puree  
(think of the sorrel puree you often see served with fish in France,  
only it's not sorrel, its... watercress). It's also good in a creamy  
soup (basically a chicken veloute with watercress puree added), or  
cooked in chicken stock with shredded ham or a few meatballs with  
some egg drops for a Cantonese entree soup...

And yes, it is good in sandwiches, both in little tea sandwiches with  
butter, and I seem to recall selling a poached chicken sandwich with  
blood orange mayonnaise, watercress and orange supremes for about $20  
with surprising success...

In Ireland watercress is traditionally considered a cure for madness  
-- the theory is probably that its high mineral content helps with  
chemical imbalances in the brain.

I wouldn't know about that; I'm mad anyway.

Adamantius


"Why don't they get new jobs if they're unhappy -- or go on Prozac?"
     -- Susan Sheybani, assistant to Bush campaign spokesman Terry  
Holt, 07/29/04