RECIPES: Dandelion recipes (10) (HERBS, GARDEN, FORAGE)

[Guest guest]

a bit of dandelion history:

The first mention of the Dandelion as a medicine is in the works of the

Arabian physicians of the tenth and eleventh centuries, who speak of it

as a sort of wild Endive, under the name of Taraxcacon. In England,

there is allusion to it in the Welsh medicines of the thirteenth

century. Dandelion was much valued as a medicine in the times of Gerard

and Parkinson, and is still extensively employed.

DANDELION SALAD WITH ANCHOVY DRESSING

adapted from the San Francisco Chronicle

2 bunches Dandelion Greens

6 Anchovy Filets

5 stalks green garlic, cleaned as you would a leek and chopped

1/4 cup cooking oil, such as olive

2 T dark vinegar, such as balsamic

S & P to taste

Wash and dry dandelion greens. Cut into 2 " long slivers. Mash anchovy

filets with garlic; blend in olive oil and balsamic vinegar. Toss leaves

with dressing, then divide among 4 plates. Season with S & P and serve

at room temperature with thick slices of chewy bread.

Serves 4

Per serving: Calories: 165, Protein: 5g, Carbohydrates: 13g, Fat: 10g,

Saturated Fat: 1g, Cholesterol: 6mg, Sodium: 221mg, Fiber: 2g.

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Dandelion Greens Saute

1 lb. dandelion greens

3 tablespoons olive oil

5 cloves garlic

1/4 cup sesame seeds, toasted

1 tablespoon toasted sesame oil

Wash and slice greens. Blanch in enough water to cover about 1 minute.

Drain and saute in the olive oil for 3-4 minutes, then add the sesame

and garlic and saute for couple minutes more. Add the sesame oil and serve.

Dandelions are great in salads or can be cooked. If they are cooked they

don’t need long cooking like the sturdier greens of collards etc. below

is a simple cooked recipe for them if you’re looking for an official

recipe. Dandelions are a bit bitter, French and Italian cooks and eaters

enjoy the bitterness, Americans can sometimes be put off by the

bitterness. If your family isn’t sure about it, try one of the richer

recipes with bacon, or plenty of olive oil and chile flakes for a

vegetarian, even vegan, version. If you’re sure everyone at your table

(including you) will NOT enjoy the dandelions, find an Italian or French

friend who will enjoy how fresh they are.

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Plain Cooked Mild Dandelions

adapted from Uncommon Fruits and Vegetables by E. Schneider

1 generous bunch dandelion greens, cleaned and stems removed

2 Tablespoons butter or 1/2 cup heavy (whipping) cream

S & P to taste

Blanch the greens by dunking into boiling water for 1-2 minutes. Drain,

drop into a bowl of ice water, then drain again. Chop and set aside.

Shortly before serving, saute dandy greens in a skillet in butter until

heated through. Or boil cream for a few minutes to reduce it slightly,

then add greens and simmer until almost no liquid remains. Season to

taste with S & P and serve. Serves 4

’s butter note: I sometimes substitute a smaller amount of another

cooking oil, and sometimes I use butter, you could use just 1 T in this

recipe. It depends on what I’m serving with it: how heavy it is, will

there be dessert, etc. Adapt to your kitchen and circumstance, adapt

every day!

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Dandelions with Green Garlic

adapted from Uncommon Fruits and Vegetables by E. Schneider

3 Tablespoons pork, chicken, duck, goose, or bacon fat

2 stalks minced green garlic (use the white and light green part, as you

would a leek)

1 large bunch dandelion greens, cleaned and trimmed, cut into bite sized

pieces

about 1/2 cup stock of any flavor

S & P to taste

optional: hot sauce or pepper vinegar

Heat fat in a large skillet; add garlic and stir. Add greens and stock

and cook over moderate heat, partly covered, for 2 minutes.

Uncover and continue cooking until greens are tender and liquid has

almost evaporated. (Timing can vary considerably - from 3-4 minutes to

15, depending upon the age and size of the leaves.) If liquid evaporates

before leaves are sufficiently tender, add stock. Season to taste with

salt and pepper, and hot sauce or hot vinegar if you like.

Serves 4

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Salad of Dandelion and Fresh Goat Cheese

adapted from Uncommon Fruits and Vegetables by E. Schneider

1 bunch dandelion greens, cleaned and dried

1/4 pound fresh white goat cheese, cut into 1/2 inch cubes

1/3 cup or so of chopped red onion, or chopped scallions

2 T sherry or other light vinegar

2 T walnut or other nut oil, can use a good olive oil if that’s what’s

on hand

1/2 t sugar

3-4 T toasted and coarsely chopped walnuts

Cut off and discard stem bases. Cut each stalk into 2-inch pieces. Pile

on a serving dish; intersperse with cheese. Sprinkle with onion to taste.

In small nonaluminum pan combine vinegar, oil, and sugar; bring to a

boil, stirring. Pour over salad and toss lightly. Sprinkle with nuts and

serve at once.

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Dandelion Salad with Warm Pecan Vinaigrette

adapted from The Gourmet Cookbook by Reichl et al

2 bunches dandelion greens, tough stems discarded

3 T extra virgin olive oil

4 stalks green garlic or 3 cloves garlic, finely chopped

1/4 cup pecans, coarsely chopped

1.5 T balsamic vinegar

1 t salt

1/4 t pepper

Cut top 5 inches from greens and transfer to a large heatproof serving

bowl. Cut remaining greens into 3/4 inch slices and add to bowl.

Heat oil in a small heavy skillet over moderate heat. Add garlic and

nuts and cook, stirring, until garlic is golden. Stir in vinegar, salt,

and pepper. Pour hot vinaigrette over greens and toss to combine.

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PYI-GYI NGA KAZUN YWET (SQUID AND DANDELIONS)

from The Burmese Kitchen by Copeland Marks and Aung Thein

1 teaspoon Dried red hot chili flakes

1 Tablespoon Fresh lemon juice

2 teaspoon Soy sauce

1 teaspoon Brown sugar

2 teaspoon Corn OR peanut oil

1 Clove garlic, chopped fine

1 lb Fresh squids, dressed, cut -into 1/2-inch round slices

1/4 lb Dandelion greens, green -leaves only, halved

Mix the chili flakes, lemon juice, soy sauce, and sugar together. Let

stand for 15 minutes.

Heat the oil in a wok or skillet and over moderate heat fry the garlic

for 1 minute. Add the squid slices and stir fry for 2 minutes. Add the

chili/lemon mixture and continue to fry.

Add the dandelion greens and cook for 2 minutes more. Do not overcook

since it toughens the squid. Serve warm with other dishes.

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Warm Dandelion Greens Salad

3/4 pound dandelion leaves

2 Tablespoons olive oil

1 Tablespoon red wine vinegar

1/2 teaspoon salt

freshly ground pepper to taste

4 ounces smoked bacon

1 slice French or Italian bread, cubed

2 Tablespoons red wine vinegar

1 hard boiled egg, crumbled

Wash the greens and tear into small pieces. Put into a warmed salad bowl

with the oil and vinegar. Sprinkle with salt and pepper. Toss lightly.

Fry bacon until half cooked. Add bread cubes and fry until cubes are

golden and the bacon is completely cooked. Tip contents of the pan (fat

and all if you want to be completely French about it) onto the greens.

Toss quickly.

Put the vinegar into the pan and heat rapidly. When it is bubbling

fiercely, pour onto the greens and toss. Serve immediately with a

sprinkling of the crumbled egg on top. Serves two.

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DANDELION GREEN FETTUCCINI

No pasta machine needed! adapted from: The Cook's Garden catalog -

Spring/Summer 1989

2 cups Dandelion greens

2 Eggs

1-1/2 cups Flour

1/2 teaspoon Salt

Whirl dandelion greens and eggs in a blender until smooth. Transfer to a

bowl, add salt and start adding flour while beating with a spoon. Keep

adding until dough is stiff.

Turn out onto floured surface and knead until smooth (approximately 5

minutes). Roll out with rolling pin to 1/8 " -1/4 " thickness or thinner.

Allow to stand and dry 1 hour, then cut into strips. Drop into boiling

water and cook 1-2 minutes.

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dandelion recipe (recipe can be halved)

1-1/2 tbs. olive oil

7-1/2 cups (packed) of young dandelion greens

6 cloves of garlic, chopped

3/4 cup sesame seeds

2-1/2 tsp. Bragg’s liquid amino’s or tamari soy sauce

Toast the sesame seeds in a frying pan over medium heat, stirring

constantly, 2- 3 minutes or until lightly browned and fragrant.

Immediately remove from pan and set aside.

Gently sauté the dandelion leaves and garlic in the olive oil 15

minutes, stirring often. Stir in the Bragg’s liquid aminos and sesame

seeds and serve hot.

Serves 6

http://www.mariquita.com/recipes/dandelion.html

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[Guest guest]

And don't forget to check the files on herbs and spices... alot of info there also. carolG <cgiambri@...> wrote: Thanks for a piece of dandelion history and healings.

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