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| Wine and Food Philosophy |
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| Watercress |
| Watercress (Rorippa nasturtium-aquaticum or Nasturtium officinale) is a hardy perennial with a long growing season. Related to the mustard plant as part of the Cruciferea family, it has a distinct and pleasant pungency. Popular since ancient times for its biting taste and supposed health-giving properties. Pursians, Greeks, Romans and Anglo-Saxons all believed it had curitive properties. In fact, it does contain useful amounts of vitamins A and C as well as iron, calcium, other minerals and folic acid. While it is usually eaten raw, it does make a nice soup as in the French Potage cressonière which is made from watercress and potatoes. |
2 bunches Fresh watercress untrimmed, chopped (4 cups) 1 cup Yukon gold potato, peeled and diced 1/2 inch cubes 1/4 cup Onion, finely minced 1/2 cup Leek, chopped, white part only 2 cups Chicken stock, organic, low-sodium 1 cup Heavy cream small pinch Nutmeg Salt and pepper to taste 1. Save a 12 or so watercress leaves for garnish when serving. In meduim to large sauce pan, simmer all ingredients together, uncovered, until the potaotes are cooked and have no resistence when pierced with a pairing knife. 2. Being careful, use a submersion blender, traditional blender or a food processor to blend soup until a smooth puree is formed. At this point the soup can be served hot. 3. If having the soup cold, pass it through a fine mesh sieve and press all of the liquid out of the solids and scrape the underside of the sieve as well. Taste the soup and adjust the flavor with the salt and pepper. Let soup stand for 1 hour and chill in the refrigerator for 2 hours, covered. 4. Serve with a few watercress leaves for garnish. Store in an airtight container for up to 2 days. |
| Watercress Vichyssoise |
| Watercress Salad Variations |
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Watercress dishes pair nicely with: Chenin Blanc Unwooded Chardonnay Sauvignon Blancs Medium bodied Champagne Rose wines |
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