Someone calling themselves darkcloud left an intriguing recipe on Ava Chin's post about purslane in the NY Times' Cityroom (which has the most sorry photo of the herb I have ever seen - surely it can't encourage people to eat it!). Here's the recipe, and I quote:
we cooked purslane this way,
chooped them and mix them with flower, and put the mixture in a plate, and then put it in a pot with hot water, close the jar and wait 10 or 15 minutes, and get it out, chop it into block, put salt, vinager, and some pepper flower also some Sesame oil, eat it when it’s cool
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You put the mixture in a plate: does that mean it is a dough? Or batter? In a pot with hot water. That gets to me. Water? Maybe you steam it above hot water? You wait for 15, then you chop it into blocks - so it's set, somehow. Like a bread or pancake? Then you put on salt, vinegar, pepper, flour/flower (?)...again? Sesame oil. Does the oil point to origin? I was going with Balkan until I saw the sesame oil.
Sound familiar to anyone?
For more straightforward recipes, go to Purslane, the delicious weed...
Hmm, that recipe sounds confusing. We have it growing like crazy in our garden. I've never thought to try it before. What does it taste like?
ReplyDeleteWould sound familiar if SNL did recipes. Otherwise who can know? Still laughing though.
ReplyDeleteReminds me of a Moroccan cooking book I own, which includes a recipe for lamb stew in which no lamb is listed in the ingredients.
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