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Thursday, April 28, 2011

What Iliana Regan Can Do With Garlic Mustard Greens

Posted By on 04.28.11 at 02:50 PM

sponge
  • Jennifer Moran
  • Garlic mustard sponge

This week in Omnivorous I wrote about the culinary applications of the invasive weed known as garlic mustard. Almost two weeks ago I collected about ten pounds of the stuff, which I used to make salads, pesto, fritattas, and Rick Bayless's pipian. I've barely put a dent in it, leading me to conclude that there's just no way that eating it is going to come close to eradicating it. Still, it's fun to play with, as the estimable Mike Ryan discovered in our new drinks feature Cocktail Challenge.

Forager, gardener, and chef Iliana Reagan likes to play around with it too. She makes a garlic mustard and gelatin based "sponge" almost exactly like the sunflower stem-arugula one pictured above. (That's plated, by the way, with goat milk and sunflower stem sorbets, lavender honey, and saffron-lemon gel). Regan was good enough to send along the recipe, as well as one for garlic mustard compound butter for fish and steak and braised garlic mustard with roasted garlic, which can be applied to bruschetta or pierogies. Check them out after the jump.

Garlic Mustard Sponge
1/2 lb garlic mustard
1/2 lb arugula
600 ml water
1 1/2 t salt
1 t simple syrup
12 sheets gelatin
1000 ml water
2 T salt

Mix the water and salt in saucepan and bring to a boil. Add garlic mustard and arugula until vibrant green, drain, rinse under cold water, then add to blender. Add 600 ml water, salt, and simple syrup and blend on high until completely incorporated. Transfer to saucepan and gently warm. Meanwhile, bloom gelatin sheets in cold water. Once soft, squeeze sheets and add to sauce pan, blend, then transfer to stand mixer fitted with a whisk attachment. Blend on medium to high until stiff peaks form. (This can take anywhere from 15-30 minutes.) Transfer to sheet pan lined with plastic treated with no-stick spray. Smooth with spatula. Place in refrigerator for hour. Cut with ring cutter, dipping cutter in water between each cut, or cut in any other shape desired.


Braised Garlic Mustard With Roasted Garlic
2 T bacon or duck fat
8 oz of garlic mustard
8 oz regular mustard
8 oz arugula
1 head of garlic
1 T olive oil

Cover garlic in olive oil, wrap in foil, and bake at 325 degrees until soft and spreadable. Heat bacon fat in pan with three cloves of roasted garlic. Add greens and slowly wilt. Add mustard and salt to taste. Serve on a baguette, with steak, or as a filling for pierogi (which I can't give a recipe for because the dough is a secret, but I'd suggest adding some cheese to it).

Garlic mustard compound butter
1 rind of preserved lemon
4 oz garlic mustard chopped in food processor
2 sticks of butter at room temperature

Use a vegetable peeler to peel rind from lemon and chop finely. Add chopped garlic mustard, preserved rind, and butter to mixing bowl. Mix until evenly incorporated, roll into tube shape wrapped in plastic wrap or put in air tight container. Serve with grilled steak or fish.

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