Text 9160, 79 rader
Skriven 2008-06-18 07:41:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: Tatsoi
==============
-=> RUTH HAFFLY wrote to DAVE DRUM <=-

 DD>       Title: Tatsoi With Pickled Onions
 DD>  Categories: Vegetables
 DD>       Yield: 4 servings

 DD>       1    Red onion; sliced
 DD>       2 tb Sugar
 DD>       2 tb Champagne vinegar
 DD>       1 lb Tatsoi
 DD>       2 ts Olive oil
 DD>            Kosher salt & pepper

 RH> So what is tatsoi?  From the prep description, it sounds like a root
 RH> vegetable but is it a common one with an uncommon name or an uncommon
 RH> one?

AKA Spinach mustard or Spoon mustard

Asian salad green that has a spoon like shape, a pleasant and sweet aroma
flavor like a mild mustard flavor, similar to bok choi. Tatsoi is usually eaten
raw. But, may be added to soups toward the end of the cooking period. When
tatsoi is mixed with other greens it enhances the flavor and nutritional value.

It's a warm climate green - can be grown from seed (johnnyseeds.com). Also
available in Asian grocery stores (my late, lamented Asian Foods Wholesale
carried it) or in stupormarkups with sizable ethnic food aisles and a largish
Asian community.

You have to remember that this current series of recipes I am posting comes
from the San Francisco Chronicle - out there in Gay Bay - where they do a lot
of exotica that we in the staid, stodgy old Great American Outback are not too
sure about ... but, in my case, willing to try. Oddly enough, I had already
tried a different salad dish with tatsoi.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sunchoke Artichoke Soup
 Categories: Soups
      Yield: 5 servings
 
      3 tb Butter
      1    Onion; sliced
      9 oz Box frozen artichoke hearts;
           - thawed
      1 lb Sunchokes; peeled, diced
      1 qt Chicken broth
    1/2 c  Watercress leaves
           Salt & fresh ground pepper
 
  Jerusalem artichokes combined with artichoke bottoms make a
  soup that is creamy in taste and texture even though it
  contains no cream. It has a subtle, lingering artichoke
  flavor and is equally good hot or cold.
  
  Melt the butter in a large saucepan, add the onion, and
  cook gently about 5 minutes. Add the artichoke hearts and
  sunchokes, then cook and stir 5 minutes longer.
  
  Pour in the chicken broth, bring to a boil, then cover and
  simmer about 20 minutes, until the vegetables are very
  tender. Puree in a blender or food processor until smooth,
  then add the watercress leaves and process a few seconds
  more, until finely chopped and the soup is flecked with
  green. Season to taste with salt and pepper.
  
  Serves 4 to 6
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 27 March 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "And I met the President of the United States.  Again." -- Forrest Gump
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