Mcgrath Farms Watercress Soup With Gentlemans Relish Toast Recipes

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WATERCRESS-APPLE RELISH



Watercress-Apple Relish image

This bright and peppery relish is a perfect counterpart to fried entrées like this crispy Chicken Schnitzel with Dill and Sesame.

Provided by Greg Lofts

Categories     Food & Cooking     Healthy Recipes     Vegan Recipes

Time 25m

Yield Makes 3 cups

Number Of Ingredients 8

1 large lemon (or 2 small)
2 tablespoons Dijon mustard
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
1 bunch watercress, cut into 1-inch pieces (3 packed cups)
1 Pink Lady apple, cored and cut into a 1/2-inch dice (1 cup)
1/2 small fennel bulb, cored and cut into a 1/2-inch dice (3/4 cup)
2 tablespoons capers, drained (rinsed first, if salt-packed)

Steps:

  • Slice peel and pith from lemon with a sharp paring knife, removing as little flesh as possible; reserve peel. Working over a large bowl (to catch any juices), cut away segments from between membranes. Cut supremes into thirds and reserve in a small bowl; tip any juices on cutting board into large bowl. Squeeze membrane and peel over large bowl to extract juices.
  • Whisk Dijon into 2 tablespoons lemon juice in large bowl; season generously with salt and pepper. Slowly whisk in oil. Add watercress, apple, and fennel, tossing to evenly coat. Stir in capers and lemon pieces. Relish is best served the day it's made, but can be refrigerated in an airtight container up to 1 day.

MCGRATH FARMS' WATERCRESS SOUP WITH GENTLEMAN'S RELISH TOAST



Mcgrath Farms' Watercress Soup with Gentleman's Relish Toast image

Categories     Bread     Side     Dinner     Healthy     Kosher     Watercress     Simmer     Boil

Number Of Ingredients 28

7 tablespoons unsalted butter
1 cup sliced white onion plus 2 cups diced white onions
2 leeks, whites only, sliced
1 carrot, peeled and sliced
2 stalks celery, sliced
1 chile de árbol, crumbled
1/4 bunch thyme
1/4 bunch flat-leaf parsley, plus 2 tablespoons chopped flat leaf parsley
A pinch cayenne pepper
5 cups chopped watercress (about 2 bunches)
2 tablespoons minced chives
1 tablespoon chopped tarragon
1 cup heavy cream
1 lemon
Gentleman's relish on toasts (recipe follows)
Kosher salt and freshly ground black pepper
Gentleman's relish on toasts
1 baguette
1/4 cup extra-virgin olive oil
6 tablespoons unsalted butter, softened
1 teaspoon minced anchovy
2 teaspoons finely diced shallot
1 teaspoon lemon juice
1/4 teaspoon lemon zest
Healthy pinch cayenne pepper
1 teaspoon minced flat-leaf parsley
1 teaspoon minced chives
Kosher salt and freshly ground black pepper

Steps:

  • Heat a large pot over medium heat for 2 minutes. Add 4 tablespoons butter, and when it foams, add the sliced onion, leeks, carrot, and celery. Stir to coat with the butter, and season with 1 tablespoon salt and some pepper. Cook 5 minutes and add the chile, thyme, and parsley sprigs. Cook over medium heat about 5 minutes, until the vegetables are just starting to caramelize.
  • Add 10 cups of water and bring to a boil over high heat. Turn the heat down and simmer 30 minutes. Strain the stock, discard the vegetables, and set the stock aside.
  • Return the pot to medium heat for 2 minutes. Add 3 tablespoons butter, and when it foams, add the diced onions, cayenne, 1 teaspoon salt, and a healthy grind of pepper. Cook the onions about 5 minutes, stirring often, until they're translucent and tender. Add the vegetable stock, turn the heat up to high, and bring to a boil.
  • You will need to purée the soup in batches. Place 2 1/2 cups of the watercress, 1 tablespoon chives, 1 tablespoon chopped parsley, and 1 1/2 teaspoons tarragon in the blender. Ladle 1 1/2 cups of the hot stock over the greens. Cover tightly, and carefully start the blender at the lowest possible speed. When the mixture is puréed, add another cup of stock and turn the blender up to high. Add more stock, until the soup is a little thicker than heavy cream. Run the blender at high for 1 minute to ensure the soup is very smooth and creamy. With the motor running, pour in 1/2 cup of cream and taste for seasoning. Add a little squeeze of lemon juice if you like. At this point, the soup's consistency should be that of heavy cream.
  • Set the first batch of soup aside, and repeat the process with the remaining watercress, herbs, stock, and cream.
  • Pour the hot soup into a large tureen or soup bowl and pass the toasts on the side, so they remain crunchy. Tell your guests to float the toasts in their soup.
  • Gentleman's relish on toasts
  • Preheat the oven to 375°F.
  • Cut the baguette on the diagonal into twelve 1/4-inch-thick slices. (You may have leftover bread.) Brush both sides of each slice generously with olive oil, about 1/4 cup in all. Arrange the slices on a baking sheet and toast them in the oven 10 to 12 minutes, until golden and crispy but still tender in the center. Let cool.
  • Combine the butter, anchovy, shallot, lemon juice, zest, cayenne pepper, parsley, and chives in a bowl. Season with salt and pepper to taste.
  • When the toasts have cooled, spread them with gentleman's relish.

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