Text 32071, 91 rader
Skriven 2012-12-29 17:59:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Wild Mustard 793
========================
 ML> There used to be this plant with yellow flowers and thin
 ML> little green seed pods that, when crushed, yielded a
 ML> yellow liquid that stained persistently. The smell was
 ML> very mild but perhaps a little peppery-mustardy. At the
 DD> That sounds like the very thing.

Probably growing conditions on the eastern seaboard were
in my youth similar enough to those in the midwest (given
the apparent tolerance of the species) that what you were
familiar with and what I was familiar with were the same.

 ML> and don't see it around much any more; wondered if its
 ML> scarceness had something to do with climate change.
 DD> Probably not as it is a hardy and persistent invader

The original question remains, why has it been lost in
the places that I frequent? Urbanization and so on may be
the easy explanation, but there are plenty of weeds that
have thrived in modern conditions, including such things
as nightshades.

Barley-Filled Cabbage in Pickled Tomato Sauce
cat: vegan, chicken, looks pretty foul
serves: 4

7 Tb olive oil
1 lg onion, diced
42 oz canned crushed tomatoes
1 orange, peeled and chopped
1 c honey
1/2 c apple cider
1/2 c cider vinegar
1 1/2 c raw barley
s&p
1 xl cabbage head
1 md onion, thinly sliced
1 1/2 ts mustard seed
2 ts Dijon mustard
1/4 c champagne vinegar or cider vinegar
2 c chicken or vegetable stock

Prepare pickled tomato sauce: In medium saucepan heat 2
Tb olive oil over low heat; add diced onions. Cook until
onions are translucent. Add tomatoes, orange, honey, cider,
and cider vinegar. Simmer until thickened, about 40 min.

While sauce is simmering, prepare barley: in a medium
skillet heat 2 Tb olive oil over low heat, and add raw
barley. Toast, stirring constantly, until lightly brown and
has a nutty aroma, about 5 min. Cool in pan. Remove 1/2 c
barley, and grind in spice grinder until powdery. Place
ground barley in small saucepan and add 1 1/2 c water. Cook
over med-low heat, stirring constantly, until mixture has
consistency of porridge, about 7 min. Season with salt and
pepper to taste; set aside.

Add 3 c water to barley in skillet, and bring to boil over
high heat. Reduce heat to low, and simmer uncovered until
barley is tender and water has evaporated, about 20 min.
Remove from heat; set aside.

Remove 12 outer leaves from cabbage, being careful not to tear
them. Set aside. Thinly slice remaining cabbage to make about 2
qt. In large saute pan, heat 3 Tb olive oil over med-high heat,
and add sliced cabbage and onions. Saute until well browned,
about 15 min. Stir in mustard seeds and Dijon mustard. Add
champagne or cider vinegar and stock; stir well to deglaze.
Cook until cabbage is soft and liquid has evaporated, about
15 min. Add both barley mixtures to cabbage; toss to blend
thoroughly.

Bring pot of salted water to boil, and set aside bowl of
ice water and 9-by-12 baking pan. Blanch the whole cabbage
leaves 3 to 4 min, then transfer to ice water.

Preheat oven to 375F.

To assemble cabbage rolls: spread half the tomato mixture in
baking pan. Place a single leaf on a work surface, and trim
thick stem. Place about 1/3 c cabbage-barley filling in the
center, fold sides over, and roll up leaf. Place seam side
down in pan. Repeat to make 8 rolls, using extra leaves to
patch tears, or to extend too-small leaves. Top rolls with
remaining tomato sauce, and cover pan with foil. Bake until
rolls are tender, about 50 min.

New York Times 4/8/98

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