watercress

This savory-sweet stir-fry, known as bo luc lac or “dice” in Vietnamese, gets its English name from the constant shaking of the pan performed by the cook while browning the meat. It can be tough work to move the hot wok constantly, and the intense heat can burn the ingredients in a wink. This recipe, adapted from the one served at Slanted Door, Charles Phan’s immensely popular Vietnamese restaurant in San Francisco, has been simplified for the home cook. Once the meat is marinated, it is quick work – 20 minutes from start to finish – but don’t try to expedite matters further by dumping all of the meat into the wok at once. Cook the meat in two batches (a pound at a time) so you get a nice, crisp sear.

Shaking Beef

beef

garlic

sugar

Salt and pepper

neutral oil, like corn or canola

rice-wine vinegar

rice wine

soy sauce

fish sauce

red onion,

scallions, trimmed and cut in 1-inch lengths

butter

watercress,

limes,

Marinate meat with garlic, half the sugar, 1 teaspoon salt, 1/4 teaspoon pepper and 1 tablespoon oil for about 2 hours. (Refrigerate if your kitchen is very warm.) Meanwhile, combine vinegar, remaining sugar, wine, soy sauce and fish sauce. Taste, and add salt and pepper if necessary. Mix about 1 tablespoon salt and 1 teaspoon pepper in a small bowl.

Divide the meat into 2 portions, and do the same with the onion and scallions. Put a wok or a large skillet over maximum heat, and add about 2 tablespoons oil. When the oil smokes, add the meat in one layer. Let it sit until a brown crust forms, and turn to brown the other side. Browning should take less than 5 minutes. Add half the onion and half the scallions, and cook, stirring, about 30 seconds. Add about half the vinegar mixture, and shake pan to release the beef, stirring if necessary. Add half the butter, and shake pan until butter melts. Remove meat, and repeat.

Serve beef over watercress or lettuce leaves, passing salt and pepper mixture and lime wedges at the table.

Here's what you need: thick rib eye steak, garlic, brown sugar, soy sauce, oyster sauce, fish sauce, freshly ground black pepper, granulated sugar, white vinegar, water, red onion, watercress, roma tomatoes, vegetable oil, fresh cilantro, white rice

Vietnamese Shaking Beef Recipe by Tasty

lb thick rib eye

garlic,

brown sugar

soy sauce, divided

oyster sauce

black pepper,

white vinegar

water

roma tomatoes, sliced

vegetable oil

cilantro,

white rice, cooked,

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In a large bowl, combine the beef, garlic, brown sugar, 3 tablespoons of soy sauce, oyster sauce, fish sauce, and black pepper. Toss to combine. Let marinate at room temperature for 30 minutes.

In small bowl, combine the granulated sugar, remaining 2 tablespoons of soy sauce, white vinegar, and water. Add the red onion slices and coat the red onions in the dressing thoroughly. Set aside to soak.

On a platter, arrange the watercress and tomato slices.

Preheat a large wok or skillet over high heat, then add the vegetable oil. When the oil is shimmering, swirl the oil around in the pan. Add half of the beef cubes and sear on all sides, shaking the pan, until the meat is slightly charred and medium rare, 3-5 minutes. Set the meat aside and repeat with remaining beef.

Arrange the beef on the bed of watercress and tomatoes. Top with the dressed red onions and fresh cilantro.

Serve with domed white rice. For a full meal, serve alongside Vietnamese crepes, spring rolls, and banh mi sandwiches.

https://vid.tasty.co/output/89842/landscape_480/1523983253

In this simple dish, winter ingredients come together in a springlike way: a composed salad of shrimp and watercress, garnished with golden beets, celery and hard-cooked egg. There’s a zippy horseradish rémoulade, spiked with fresh tarragon and dill.

Shrimp Salad With Horseradish Rémoulade

bay leaf

thyme

shrimp,

beets

red wine vinegar

olive oil

(1 cup) crème fraîche

Dijon mustard

cayenne

horseradish

capers, roughly chopped

tarragon

parsley

dill

lemon

Bring 6 cups water to a boil in a medium saucepan. Add bay leaf, thyme sprig, 1 tablespoon salt and 1 teaspoon pepper. Reduce heat to a simmer and add shrimp. Cook shrimp until shells turn red, only a minute or two. Transfer to a large bowl of cold water, let cool, then peel and set aside.

Meanwhile, put beets in a saucepan, cover with water and bring to a boil. Reduce heat and cook at a brisk simmer until tender when tested with a skewer, about 20 minutes. Remove and let cool on a plate until just cool enough to touch. Slip off beet skins and discard. Cut beets into small wedges. Put in a bowl, season generously with salt and pepper, and add vinegar and oil. Toss and let marinate for 15 minutes. (You may prepare beets up to a day ahead.)

Make the rémoulade: Stir together crème fraîche, mustard, cayenne, horseradish and capers. Add 1/2 teaspoon salt, and stir in tarragon, parsley and dill. Refrigerate for an hour (or as long as overnight). Just before serving, stir in lemon juice and check seasoning.

Assemble the salad just before serving: Make a bed of watercress on a large platter. Spoon beets and any juices evenly over watercress, then sprinkle celery slices over top. Arrange shrimp here and there and surround with hard-cooked egg halves. Give a last, very light sprinkle of salt and serve. Pass rémoulade at the table.

The all-time classic way of serving celeriac, this starter is superhealthy and requires no cooking

Quick celeriac remoulade

tbsp mayonnaise

lemon, juice only

celeriac,

In a large bowl, mix the mayonnaise, mustard and lemon juice together thoroughly with a generous sprinkling of salt and some freshly ground black pepper, so it all becomes one sauce.

Peel and quarter the celeriac, then, working quickly, coarsely grate it and stir into the sauce until evenly coated. Serve the celeriac remoulade with lots of toast and some dressed watercress. It will keep in the fridge for up to 2 days.

Potato Latkes with Watercress, Smoked Salmon, and Avocado Salad Recipe

Potato Latkes With Watercress, Smoked Salmon, And Avocado Salad

onions, divided

coarse kosher salt

black pepper

russet potatoes, peeled,

all purpose flour

baking powder

Vegetable oil (for frying)

Sherry wine vinegar

dry mustard

watercress, thick stems trimmed (about 8 cups)

avocado, pitted, peeled, diced

Bon Appétit

Potato Latkes with Watercress, Smoked Salmon, and Avocado Salad

Line colander with kitchen towel. Stir 1 1/2 cups onions, egg, salt, and pepper in large bowl. Place remaining 1/2 cup onions in processor; add potatoes. Blend until potatoes are very finely chopped and some of mixture is pureed; transfer to prepared colander. Wrap towel around potatoes, squeezing out as much liquid as possible. Scrape into bowl with egg mixture. Stir in all purpose flour and baking powder.

Heat 4 tablespoons vegetable oil in heavy large skillet over medium-high heat. Drop potato mixture by scant 1/4 cupfuls into skillet; flatten each latke to 2 1/2-inch round with metal spatula. Reduce heat to medium. Cook until golden, about 4 minutes per side. Transfer to large rimmed baking sheet. Repeat, adding more oil to skillet as needed. DO AHEAD: Latkes can be made 2 hours ahead. Let stand at room temperature.

Preheat oven to 425°F. Bake latkes until crisp and deep brown, about 6 minutes per side.

Whisk oil, vinegar, and dry mustard in small bowl to blend. Season with salt and pepper. Combine watercress, avocado, and salmon in large bowl. Toss with enough dressing to coat.

Arrange 2 latkes on each plate. Mound salad alongside.

This supercharged roast dinner will send your taste buds out of control. I've enlisted the force of science in order to get the Yorkshire puddings bang-on. It's a precise method, but the beauty is it's guaranteed to give you beyond brilliant results, every time. Make the gravy in advance, if you want to get ahead.

Mark Hamill's roast sirloin & Yorkshire puddings

eggs

flour

175 ml whole milk

g beef dripping

kg beef bones

leeks

red onions

plain flour

ml red wine

ml port

kg whole dry-aged sirloin of beef

g black peppercorns

rosemary

This vegetarian stew uses two different techniques — grilling (or broiling) and pickling —  to coax the maximum amount of flavor from cauliflower. Charring the cauliflower before adding it to your stew delivers smoky depth; quick-pickling some grated cauliflower adds bright spikes of flavor that contrast nicely with everything else in the bowl.

Charred Cauliflower Stew

cauliflower (about 2 pounds each)

extra-virgin olive oil,

lemon juice

Salt

diced Spanish onions (about 1 small onion)

garlic (about 8 large cloves)

coriander

mustard

celery (about 2 small stalks)

potatoes

vegetable stock

Cheddar cheese

Heat the grill to high and lightly oil the grates, if you'd like, to make cleanup easier. (Or, if you don’t have a grill, heat the broiler to high and lightly oil a baking sheet.) Take one of the heads of cauliflower, pull off the leaves, and slice it into big slabs, stalk and all. Throw the slices on the grill and cook on each side until you get nice char marks, about 3 minutes per side, or broil until they turn dark brown, about 10 minutes (no need to flip them). Let slices cool, then roughly chop them. (You aren’t fully cooking the slices; they’ll cook in the stew. What you want to do is get that char on there.)

Take the other head of cauliflower and grate 1/2 cup cauliflower florets into a small bowl. Break off a big chunk (about a quarter of the head) and set it aside, then roughly chop the rest.

Prepare the pickled cauliflower: Mix the grated cauliflower with lemon juice and 1/4 teaspoon salt and let sit until stew is ready to be served.

Put 1/4 cup oil in a large pot, and set it over medium heat. Once it’s hot, add onions, garlic, coriander, mustard and cayenne. Cook, stirring, until onions are almost translucent but haven’t browned, 3 to 4 minutes. 

Stir in parsnips and celery and cook, stirring occasionally, until the parsnips soften, 3 to 4 minutes.

Add the raw chopped cauliflower, the big chunk of cauliflower and the potatoes. Stir a few times, then pour in the stock. Increase heat to medium-high, bring to a simmer and let cook until the potatoes are tender, 15 to 18 minutes.

Remove from heat and transfer that big chunk of now-cooked cauliflower into a blender along with 2 cups of the soup. Make sure you get some potatoes, parsnips and celery in there. Blend, but do it carefully. Hot soup has a tendency to explode. Start it on low and slowly increase the speed.

Pour the blended mixture back into your big pot of stew, and season to taste with salt and pepper. Stir in the grilled or broiled cauliflower. When you’re ready to serve, bring it up to a boil again.

To serve, divide watercress between 6 large bowls. Ladle the stew into the bowls and top with cheese, tarragon and pickled cauliflower.

Spring salad of apple, celery, walnuts and blue cheese

g Walnuts, shelled

Watercress, (baby watercress)

Salad leaves, (mesclun, baby spinach) (Main)

Celery stalks, (inner pale stalk and leaves)

Lemons, for juice

Red apples, (mahana red)

g Blue cheese, (Whitestone Windsor Blue) crumbled

Blue cheese

g Creme fraiche

Lemon, for juice

to taste Freshly ground black pepper

Place the walnuts on a tray and toast in the oven for about 7 minutes. Cool.

Wash and dry all the leaves and watercress after picking over and removing any thick stalks.

Place in a serving bowl. Cut off the celery leaves and chop roughly.

Cut the celery stalks into thin batons. Place in the bowl with the leaves.

Core the apples, slice them thinly, then toss with the lemon juice.

Add the apple, walnuts and blue cheese to the salad leaves.

Whisk the dressing ingredients together and drizzle over the salad, tossing lightly.

Serve at once with steak or as an entrée.

Forget packet sauces, this will give you a real taste of the orient.

Watercress & chicken stir-fry

sunflower oil

chicken breasts,

cashew

red onion, chopped into large chunks

hoisin sauce

garlic cloves, crushed

tbsp sesame oil

tbsp rice vinegar vinegar

To make the sauce, mix all the ingredients together in a small bowl until completely blended. Heat the oil in a frying pan until very hot. Throw in the chicken, cashew nuts, pepper and onion, then stir-fry for about 4-5 mins until the chicken is cooked and the nuts are toasted. Pour over the sauce and simmer with a splash of water. Remove the pan from the heat, then stir through the watercress just before serving with boiled rice.

Pack in the goodness with this vibrant green soup, packed with leeks, peas and watercress. It's tasty and healthy too, both low in calories and fat

Leek, pea & watercress soup

tbsp olive oil,

leeks, finely sliced

hot veg stock

frozen peas

lemon,

parsley,

Heat the oil in a large <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a> over a medium heat. Add the leeks and garlic and fry for 7-10 mins or until softened and translucent.

Pour in the hot stock and simmer for 5-10 mins. Stir through the watercress, reserving a few leaves for garnish, then the peas, and cook for 5 mins until wilted. Use a <a href="https://www.bbcgoodfood.com/content/top-five-hand-blenders">hand blender</a> or processor and whizz until smooth. Stir through the lemon juice and zest, then season to taste. Stir through half the parsley. Ladle into bowls and top with the remaining parsley, reserved watercress and a drizzle of olive oil. Swirl through some crème fraîche, then serve with crusty bread, if you like.

Smoked salmon baguettes with mustard dressing

egg mayonnaise

salt and pepper

x 60cm long French sticks (baguettes)

smoked salmon slices

At Via Carota, the charming West Village restaurant run by the partners Jody Williams and Rita Sodi, the menu description for insalata verde does little to give away any details about what makes it so unbelievably, mouth-smackingly perfect. A visual inspection of the dish reveals only leaves of endive, butter lettuce, frisée and watercress all piled as high as gravity will allow, topped by a drizzle of dressing studded generously with shallots and mustard seeds. In truth, all the secrets of this otherworldly salad lay in the graceful, unlikely application of a flavorless one: water. First, the five carefully chosen types of lettuce are all triple-washed to yield what Williams called “a super happy salad.” Next, the minced shallots are given a quick rinse under cold water — instead of a long maceration in vinegar — to keep them shalloty and savory and prevent them from becoming too acidic, which could overwhelm the delicate lettuces. And finally, and perhaps most surprising, Williams adds a spoonful of warm water to the vinaigrette. “We add warm water to make it more palatable,” she explained. “Pure vinegar is just too strong — it assaults the taste buds. We want a salad dressing so savory and delicious that you can eat spoonfuls of it. We want you to be able to drink it!” This might just become your go-to vinaigrette. Spoon it liberally over everything from boiled asparagus to farro salad to steak and fish and roast chicken. It’s so good that you might even be tempted to pour it into a glass and top it off with sparkling water.

Via Carota’s Insalata Verde

butter lettuce,

romaine heart

Belgian endive

head frisée

shallot,

honey (optional)

thyme,

Salt and black pepper

Wash the greens: Fill a sink or large basin with tepid water. Remove any wilted or damaged leaves from the butter lettuce, romaine and endive. Trim each head at the root to release whole leaves. Leave butter-lettuce leaves whole, but halve large leaves of romaine and endive on the bias, then drop into water. Trim and discard any roots and long stems off watercress, and drop remaining leaves and tender stems into water. Trim and discard dark green outer leaves and tops from frisée until only light green and white parts remain. Trim at the root to release leaves, and drop into water. Swirl greens in water, then drain. Wash twice more in cool, then cold, water, then transfer to a salad spinner to dry. Gently wrap in clean dish towels, and set aside.

Place the shallot in a fine-mesh strainer, and quickly rinse with cold water. Allow to drain, then place in a medium bowl, and add vinegar and warm water. Allow to sit for 2 minutes, then whisk in oil, mustards, honey (if using), thyme, garlic and a large pinch of salt. Taste, and adjust salt and vinegar as needed.

To serve, gently pile a generous handful of greens into a serving bowl, then sprinkle with salt, pepper and a generous drizzle of dressing. Continue with another handful of salad and more seasoning and dressing, repeating until you have a glorious, gravity-defying mound of salad. Top with a final drizzle of dressing, and serve immediately.

Wrap remaining greens in an airtight container or plastic bag and refrigerate for up to 3 days. Cover and refrigerate remaining dressing for up to 3 days.

Fig, gorgonzola, walnut and watercress salad

Figs (Main)

150 g Gorgonzola (Main)

Walnut halves

Watercress, (or a large punnet of picked leaves)

tsp Vincotto, (available from delis and some supermarkets)

Tbsp Extra virgin olive oil

Lemon, (juice)

& pepper

Halve or quarter the figs, depending on size. Cut off the stems.

Arrange the watercress on a large platter and scatter over the walnuts. If not using fresh, lightly toast walnuts for 10 minutes in a medium-hot oven - 180C.

Arrange the figs and the cheese, then drizzle over the vincotto, olive oil, lemon juice and seasoning. Toss very gently with your hands and serve.

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