...moving on. Back to sitting by the fire, this time in the present, my mind wandered to the early Spring and the lovely foraged meals that it brings. One is my all-time favorite, yet to be replaced, nettle risotto. With winter chill still in the night air this warmer-summer-days-are-coming comfort food has a bright spring-green hue that is a foreshadow of it's bright notes on the palate.
Stinging Nettle Risotto
about 20 minutes
Ingredients:
1c Carnaroli Rice
5c Chicken or Vegetable Stock
1/2 c finely chopped Onion
2T Olive Oil
1/2 c White Wine
1c Nettle Leaves - blanched & pureed (discard the water)
1/4c grated Parmesan Cheese
1T butter
Salt
Pepper
Place stock in sauce pan and keep at simmering for use later. In a large sauce pan, saute onions in olive oil until translucent (not browned). Stir in rice and wine stirring until absorbed. Add 5 cups hot broth in 1/2 cup additions stirring at a brisk simmer until rice is creamy and tender. Stir in nettles. Stir in parmesan cheese and 1tbsp butter. Salt & Pepper to taste. Garnish. Serves 2-4
Come March in the Pacific Northwest another source of pleasurable eating comes into bloom. The Big Leaf Maple. The large racemes of flowers hang in pendulum-like style similar to tiny champagne grapes. Eaten raw they have a mild broccoli taste and when battered and deep fried, well, they just become addictive! It's a tricky harvest but if you've got a ladder lower hanging branches can yield a sufficient harvest. March is known for wind storms which presents another harvest method. Be culinary spontaneous and you can harvest blossoms off the ground after one of these storms and forego the ladder. Don't wait too long because after the blooms have dropped from their water source they begin to wilt and just aren't as good!
Tempura Maple Blossoms
Ingredients:
Big Leaf Maple Blossoms - de-bugged, washed and dried thoroughly. (to de-bug lightly beat blossoms onto a paper towel)
Tempura Batter (There are several recipes for Tempura. I encourage you to try them too. Mine is simple).
1 c flour
1c cornstarch
1 1/2 c cold seltzer water
salt to taste
Approximately 1 1/2 quarts vegetable oil
Prepare blossoms and heat oil in a deep fryer (I use my deep fryer outside on a non-flamable surface) to 360- 400 degrees. Bring oil back to temp between each batch.
Mix batter in medium bowl. It will be quite runny. Add 5-6 blossoms coating each one thoroughly. Remove blossoms one by one letting excess batter drip back into bowl. Add 5-6 blossoms to oil one at a time. Flip to opposite side when light brown. Drain on paper towels. Serve immediately or keep warm in oven.
Bon Appetite!
I must include a few disclaimers. Stinging nettles are just that - stinging. If your skin comes in contact with the small hairs on the leaves and stem it will hurt and leave a small red burning bump that will continue to itch over several days. The plant has been used for medicinal and culinary purposes throughout time. Please read here about the plant before consumption. If you use this recipe and find that you have an adverse reaction seek emergency medical attention immediately. Nettle risotto is served as a springtime specialty menu item in many fine restaurants.
