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2 To make Nettle Soup, place a medium saucepan over medium heat, add olive oil and sauté leek whites, celery and garlic for 3 to 4 minutes, until softened. Stir in potatoes and leek pulp and cook for another 2 to 3 minutes. Pour in stock, cream, bay leaves, salt and pepper. Bring to a boil, then reduce heat and simmer for 20 to 25 minutes, until potatoes are tender. Stir in nettles and cook for 1 to 2 minutes, until greens are wilted and vibrant. 3 Remove from heat and blend with an immersion or high-speed blender. If using a high-speed blender, only fill bowl halfway and gently pulse a couple of times to release steam and avoid splashing hot liquid. Purée until smooth. 4 Transfer to bowls and garnish with a drizzle of leek oil and sour cream, if desired. Serves 4 as a starter PAIRS WITH CALLIOPE FIGURE 8 WHITE
9 oz (250 g) medium-firm tofu ¼ tsp (1 ml) freshly ground white pepper ½ tsp (2.5 ml) granulated sugar 1 tbsp (15 ml) dark soy sauce 2 tsp (10 ml) miso 2 tsp (10 ml) cornstarch 2 tsp (10 ml) sesame oil 1 tsp (5 ml) canola oil 2 green onions, thinly sliced, white and green parts separated 1 tbsp + 1 tsp (20 ml) minced fresh ginger 1 clove garlic, minced ½ cup (125 ml) carrot, diced into ⅛-in (0.3 cm) pieces ¾ cup (180 ml) smoked tofu, diced 1 To make Dipping Sauce, in a small bowl, combine light soy sauce, vinegar, ginger, water and sugar. Stir until sugar is dissolved, then let sit for at least 30 minutes. If making ahead, omit ginger and store rest of combined ingredients in an airtight container in refrigerator for up to 10 days; when ready to use, stir in ginger about 30 minutes before serving. 2 To make Morels, if using dried, place in a bowl, cover with boiling water and soak for 10 minutes, until soft and pliable. If using fresh, place in a bowl, cover with cool, lightly salted into ⅛-in (0.3 cm) pieces 1 egg white, lightly beaten
MOREL MUSHROOM DUMPLINGS DIPPING SAUCE 2 tbsp (30 ml) light soy sauce 3 tbsp (45 ml) Chinese (Chinkiang) black vinegar or unseasoned rice vinegar 1-in (2.5 cm) knob fresh ginger, peeled and cut into thin strips 1 tbsp (15 ml) water ½ tsp (2.5 ml) granulated sugar MORELS 20 to 24 large dried or fresh morel mushrooms 1 (1½- to 2-in/4 to 5 cm long)
BC VQA $21.99 333880 GRAY MONK RIESLING BC VQA $20.99 321604
* This recipe also works well using traditional dumpling wrappers if morels are out of season or unavailable.
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