Comments on: Is this just a fluke?

Question: Is this just a fluke?

Solomon — Fri, 11 Apr 2008 23:03:43 -0800

What interesting things can I do with watercress?

I've been given a 100g bag of watercress, and I have no idea what to do with it. Googling turns up recipes for salad or soup, but I'm wondering if there are any other interesting recipes that I should consider trying first?

I'm not a big salad eater, and soup just seems like a fall-back, though I would have a go. I've never even tried watercress before, so I want to do something more creative. I have the usual store cupboard stuff to hand - rice, spices, soy sauce, etc.

Any ideas?

By: dirtynumbangelboy

dirtynumbangelboy — Fri, 11 Apr 2008 23:15:21 -0800

Pesto.

Cress sandwiches, esp with goat cheese.

Faaaaaaaaaaaaaaaaaabulous as an addition to other sandwiches--roast beast particularly.

By: obiwanwasabi

obiwanwasabi — Fri, 11 Apr 2008 23:28:51 -0800

Linguine with crab and watercress. I just use prepicked crab (not canned - that's nasty) and it's fine.

By: Darkenon

Darkenon — Fri, 11 Apr 2008 23:46:32 -0800

A bunch of different salads and such here.

By: rhapsodie

rhapsodie — Sat, 12 Apr 2008 00:29:53 -0800

Spring Orzo Salad (photo, self-link). Yumm.

By: thread_makimaki

thread_makimaki — Sat, 12 Apr 2008 02:00:23 -0800

Honey roasted ham and brie with lots of watercress on rye bread. I used to love this sandwich so much I ate it 3 times a week for lunch, for 6 months straight.

With the rest you can blanch it briefly (cook in boiling water for about a minute), drain, cool rapidly in cold water, squeeze out well, and season either with soy sauce and bonito flakes Japanese style, or make namul (self link) Korean-style.

Otherwise it's great refreshing garnish for anything meaty. And a proper creamy watercress soup is a French classic.

By: ontic

ontic — Sat, 12 Apr 2008 04:14:49 -0800

Egg and cress. Isn't life wonderful? Little fucking miracle.

(That's an egg salad and watercress sandwich on good whole wheat bread...)

By: NikitaNikita

NikitaNikita — Sat, 12 Apr 2008 07:58:20 -0800

I too have blanched it quickly, then added cannelli beans, and served as a side to grilled salmon. Would probably work well for other various beans as well. I just think of it as a different spinach.

By: gimonca

gimonca — Sat, 12 Apr 2008 09:22:39 -0800

A Chinese restaurant not far from here makes a great fish and watercress soup. It's just chunks of mild, white fish (not "fishy" tasting) in a clear light broth with blanched watercress.

By: muzzlecough

muzzlecough — Sat, 12 Apr 2008 16:51:38 -0800

Clothing.

By: rmless

rmless — Mon, 14 Apr 2008 08:17:52 -0800

I stir-fry it with sesame oil, sliced garlic, soy sauce, and chili flakes. It reduces down to very little, so your big bag will all but disappear into a more manageable eating size. A whole big bunch of watercress prepared like this is only enough for one side dish (for me!).