More Nasturtium Recipes
2 tablespoons butter or margarine
1/2 large sweet onion, finely chopped
2 medium potatoes, peeled and chopped
25-30 nasturtium leaves, stems removed
4 cup chicken broth (or water)
1 1/4 cups milk
1 bay leaf
salt and pepper to taste
nasturtium blossoms for garnish
Melt the butter in a stock pot. Add the onion and cook until soft but not browned, stirring occasionally. Add the potatoes and nasturtium leaves and continue cooking until the leaves are wilted, about 5 minutes. Add the chicken broth and milk to the stock pot. Add the bay leaf, salt and pepper, then bring to a boil. Cover and simmer gently until the potatoes are tender, about 15 minutes.
Remove the bay leaf and discard. Puree the soup in a blender until smooth. Serve garnished with fresh nasturtium blossoms. Makes 6 servings
1 pound butter, softened
1 quart nasturtium blossoms
juice of 1 lemon
In a food processor or blender add the butter, nasturtiums and lemon juice and process until completely mixed. Use on seafood or vegetables. You can also add minced garlic to this if you wish for a variation.
1 cup mayonnaise
1/4 tsp. finely minced garlic
2 tsp. coarsely chopped capers (or pickled nasturtiums)
1/3 tsp. grated lemon peel
2 tsp. chopped nasturtium leaves
Combine all ingredients well. Keep refrigerated until ready to use. Use on seafood or on any sandwiches in place of regular mayonnaise.
8 ounces cream cheese, room temperature
3 tablespoon finely chopped chives
3-5 tablespoons milk
2 loaves bread of your choice (see below)
Mix the cheese with the chives and 3 tablespoons of milk until smooth. If this is too thick add more of the milk. Using a serrated knife, trim your bread. You can use a baguette and slice thinly, leaving the crust. Or use a hearty wheat, honey wheat or even oatmeal bread and remove the crust then cut into small squares. Spread the cream cheese over your bread piece, not quite to the edges. At this point you can place on baking sheets and chill for up to 6 hours, or use immediately.
Pick your nasturtium blooms and gently rinse. Place one bloom on each piece of bread, or careful separate the petals and arrange in a design on top of the cream cheese. You can also add small herb leaves, such as thyme, oregano or chive stems to decorate. Serve your canapés on a pretty plate or platter lined with a paper doily. These are great for summer tea parties!
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from Emeril Live EM0218
- 6 cups chicken stock
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3/4 cup finely chopped yellow onions
- 1 teaspoon minced garlic
- 1 1/2 cups Arborio or carnaroli rice
- 1/2 cup dry white wine
- 1/4 cup thinly sliced green onions, green tops only
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh cracked white pepper
- 1 cup grated Parmigiano-Reggiano
- 1/2 cup shredded or torn, well washed nasturtium flowers
- 1/4 cup torn fresh chervil leaves
- Sliced chives, for garnish
In a small saucepan, bring the stock to a simmer. Remove from the heat and cover to keep warm.
In a large heavy saucepan, heat the olive oil and the butter over medium-high heat. Add the onions and cook, stirring, for 2 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the rice and cook, stirring constantly, until opaque, 2 minutes. Add the wine and cook, stirring until the rice nearly completely absorbs all the liquid, about 1 minute.
Reduce the heat to medium, add 1 cup of the hot stock, and cook, stirring constantly. Cook the risotto, adding more stock 1/2 cup at a time as it is absorbed, about 20 minutes total cooking time. Stir in the green onions after 15 minutes cooking time. Season the risotto with 1 teaspoon of salt and 1/2 teaspoon of white pepper. The rice should be slightly al dente.
Remove from the heat. Add the cheese, nasturtiums, and chervil, and stir well to mix. Adjust the seasoning, to taste, with salt and pepper. Garnish with chives and serve immediately.
Yield: 6 to 8 servings