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{"activity_order":8388593,"activity_type":["Recipe"],"assignment_recipes":null,"author_notes":null,"cooked_this":18,"created_at":"2012-09-24T23:00:09Z","creator":null,"currently_editing_user":null,"description":"The scientific name for this versatile member of the mustard family, *Nasturtium officinale*, means \u201cnose twister\u201d in Latin, which comes as no surprise to those familiar with watercress\u2019s zing. (Note: The edible flower nasturtium belongs to a different genus.) This pungent plant twists your nose, so to speak, when chewed or pureed, causing various enzymes to generate compounds that tickle our nerves and produce that zesty burning sensation in our nostrils. In fact, watercress\u2019s pungency is not a taste or smell at all, but simply a nerve irritant the plant releases as a defense mechanism when its tissue is damaged. \n\nBut that hasn\u2019t stopped us from devouring the stuff\u2014for one reason or another\u2014for thousands of years. In addition to being possibly the oldest known green consumed by humans, watercress has long been valued for its perceived medicinal qualities. Ancient Greek soldiers reportedly used the raw leaf as a tonic during wartime; Romans believed it prevented baldness; European explorers used it to cure scurvy; and Sir Francis Bacon even declared in the 15th century that watercress would restore youth to aging women (some things never change). In fact, watercress does pack a healthy punch with lots of vitamins A and C, iron, and other nutritious minerals, but alas, no true medicinal qualities have ever been confirmed. \n\nThe ancient green\u2019s pungent tang shines through in this simple recipe, made with a bit of xanthan gum for thickness. (You can forgo the xanthan gum if you want, but be warned: your puree will separate and run quickly without it.) The result? A silky, bright green puree armed with a sexy bite, perfect for accompanying fatty proteins like salmon or pork belly.\n\nFor a more viscous version (which we liked to call Watercress Pudding), add [g 15] of Ultra-Tex 3 in Step 4.","difficulty":"easy","featured_image_id":"{\"url\": \"https://www.filepicker.io/api/file/SnWr1wKnRSGWLec4WU76\", \"size\": 280341, \"type\": \"image/jpeg\", \"key\": \"saueWv96Qiu0obNyvy44_Watercress%20Puree.jpg\", \"filename\": \"Watercress%20Puree.jpg\"}","forks":[],"id":4,"image_id":"","include_in_gallery":true,"last_edited_by_id":16465,"layout_name":null,"likes_count":6,"published":true,"published_at":"2012-09-24T23:00:09Z","show_only_in_course":false,"slug":"watercress-puree","source_activity_id":null,"source_type":0,"summary_tweet":null,"timing":"30 minutes","title":"Watercress Puree","transcript":"","updated_at":"2014-03-26T23:08:06Z","used_in":[{"activity_order":null,"activity_type":["Recipe"],"assignment_recipes":null,"author_notes":null,"cooked_this":0,"created_at":"2013-03-14T23:47:55Z","creator":null,"currently_editing_user":null,"description":"There are mini toasts with smoked salmon and cr\u00e8me fra\u00eeche, and then there are these. One of our favorite ways to prepare salmon is to use a combination of brining and low-temperature sous vide cooking, followed by chilling it overnight. This method yields flesh that is rich and dense. Unlike lox, it lacks any hint of greasiness or fishiness, and the salt level is just right. For an amuse-bouche, we pair it with watercress puree for freshness, pickled onion for bite, and horseradish cream for heat. A baguette crisp adds some crunch, but it\u2019s also sublime on its own.","difficulty":"intermediate","featured_image_id":"{\"url\":\"https://www.filepicker.io/api/file/kO6uIsMGSzSEybdJoSh2\",\"filename\":\"Salmon_104_bites_FINAL.jpg\",\"mimetype\":\"image/jpeg\",\"size\":903270,\"key\":\"vwdP30h4TIGH5t5Wnm9G_Salmon_104_bites_FINAL.jpg\",\"isWriteable\":true}","id":229,"image_id":"","include_in_gallery":true,"last_edited_by_id":106,"layout_name":null,"likes_count":9,"published":true,"published_at":"2013-03-14T23:47:55Z","show_only_in_course":false,"slug":"salmon-bites","source_activity_id":null,"source_type":0,"summary_tweet":null,"timing":"","title":"Salmon Bites","transcript":"","updated_at":"2014-01-09T00:51:54Z","yield":"8 portions","youtube_id":"3bp-eDvv-5s"},{"activity_order":8388590,"activity_type":["Recipe"],"assignment_recipes":null,"author_notes":null,"cooked_this":135,"created_at":"2012-09-24T23:00:06Z","creator":null,"currently_editing_user":null,"description":"Salmon 104\u00a0\u00b0F introduces four classic preparations, each elevated with modernist technique, in a delicately-composed dish that\u2019s perfect as a last-minute appetizer or chilled entr\u00e9e. Here, lightly brined, sous vide cooked salmon practically melts on the palate, enveloped in a rich horseradish cream that adds a twinge of heat. An emerald watercress puree and petals of purple-and-white pickled onion brighten and enliven the dish. A sprinkling of ground coriander seed and black pepper, a few flakes of sea salt, and a drizzle of olive oil finishes the dish. \n\nBy the time you serve Salmon 104\u00a0\u00b0F at your own table, you'll have mastered several versatile cooking techniques that you'll use again and again. Each component can be prepared days in advance, and refrigerated, so that you have a simple, yet impressive dish that's easy to put together at a moment's notice.","difficulty":"intermediate","featured_image_id":"{\"url\": \"https://www.filepicker.io/api/file/D4B66q6uQtSsrMmR3I4c\", \"size\": 359699, \"type\": \"image/jpeg\", \"key\": \"UwUr5cCPQe2dQaldIYDi_final_dish_IMG_5402.jpg\", \"filename\": \"final_dish_IMG_5402.jpg\"}","id":1,"image_id":"","include_in_gallery":true,"last_edited_by_id":16465,"layout_name":null,"likes_count":17,"published":true,"published_at":"2012-09-24T23:00:06Z","show_only_in_course":false,"slug":"salmon-104-f","source_activity_id":null,"source_type":0,"summary_tweet":null,"timing":"15 minutes","title":"Salmon 104 \u00b0F","transcript":"","updated_at":"2013-12-17T19:26:53Z","yield":"10 servings","youtube_id":"2ZJ45YC1Oak"}],"yield":"230 g","youtube_id":"ghssTeKldWc","tags":[{"id":29,"name":"dinner"},{"id":152,"name":"gluten free"},{"id":271,"name":"vegetable"},{"id":272,"name":"side dish"},{"id":306,"name":"condiment"},{"id":375,"name":"vegan"},{"id":377,"name":"vegetarian"},{"id":477,"name":"paleo"},{"id":479,"name":"lunch"},{"id":481,"name":"no special equipment"},{"id":484,"name":"lactose intolerant"},{"id":485,"name":"quick"},{"id":486,"name":"brunch"},{"id":551,"name":"appetizer"}],"equipment":[{"optional":false,"equipment":{"id":571,"product_url":"http://www.amazon.com/Waring-MX1000R-Professional-3-5-Horsepower-Blender/dp/B0001XASVW/ref=sr_1_6?s=home-garden&ie=UTF8&qid=1386797415&sr=1-6&keywords=waring+blender&tag=delvkitc-20","title":"Blender"}},{"optional":false,"equipment":{"id":2,"product_url":"http://www.amazon.com/gp/product/B002UEZ2FC/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B002UEZ2FC&linkCode=as2&tag=delvkitc-20","title":"Digital scale"}},{"optional":false,"equipment":{"id":71,"product_url":"http://www.amazon.com/gp/product/B00004OCLX/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00004OCLX&linkCode=as2&tag=delvkitc-20","title":"Fine mesh sieve"}}],"ingredients":[{"display_quantity":"150","note":"","quantity":"150.0","unit":"g","ingredient":{"for_sale":false,"id":20,"product_url":null,"slug":"watercress-about-2-bunches","sub_activity_id":null,"title":"Watercress (about 2 bunches)"}},{"display_quantity":"2.3","note":"","quantity":"2.3","unit":"g","ingredient":{"for_sale":false,"id":2324,"product_url":null,"slug":"salt","sub_activity_id":null,"title":"Salt"}},{"display_quantity":"0.2","note":"","quantity":"0.2","unit":"g","ingredient":{"for_sale":false,"id":743,"product_url":"http://www.amazon.com/gp/product/B0013JJZWG/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0013JJZWG&linkCode=as2&tag=delvkitc-20","slug":"xanthan-gum","sub_activity_id":null,"title":"Xanthan gum"}}],"steps":[{"activity_id":4,"audio_clip":"","audio_title":"","created_at":"2014-03-26T23:08:06Z","directions":"* Pick and clean watercress.\r\n\r\n* Blanch watercress in a large pot of boiling water for 45 seconds.","hide_number":null,"id":66030,"image_description":"","image_id":"{\"url\": \"https://www.filepicker.io/api/file/zxrjbBlXQ0mQLgMaqiYN\", \"size\": 311276, \"type\": \"image/jpeg\", \"key\": \"5Ly87y3JQoCWgpLZoyGr_IMG_5143.jpg\", \"filename\": \"IMG_5143.jpg\"}","is_aside":null,"step_order":0,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-03-26T23:08:06Z","youtube_id":"","ingredients":[]},{"activity_id":4,"audio_clip":"","audio_title":"","created_at":"2014-03-26T23:08:06Z","directions":"* Strain from the boiling water and plunge into an ice bath.\r\n\r\n* Stir watercress in the ice bath to ensure even cooling.\r\n","hide_number":null,"id":66031,"image_description":"","image_id":"{\"url\": \"https://www.filepicker.io/api/file/i31mXr1iSo23STWtH65c\", \"size\": 349640, \"type\": \"image/jpeg\", \"key\": \"zFEUiTwNT0u4MFz5XS1O_IMG_5157.jpg\", \"filename\": \"IMG_5157.jpg\"}","is_aside":null,"step_order":4194304,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-03-26T23:08:06Z","youtube_id":"","ingredients":[]},{"activity_id":4,"audio_clip":"","audio_title":"","created_at":"2014-03-26T23:08:06Z","directions":"* Strain watercress from the ice bath and place into a blender.\r\n\r\nTip: Tare the empty blender top on your scale in advance so that you can then weigh your puree without having to remove it from the blender.\r\n","hide_number":null,"id":66032,"image_description":"","image_id":"{\"url\": \"https://www.filepicker.io/api/file/lqlIGSxOdQuBFwZgsgX1\", \"size\": 344736, \"type\": \"image/jpeg\", \"key\": \"Jnyx5HP8QUp6dK1u2hws_IMG_5172.jpg\", \"filename\": \"IMG_5172.jpg\"}","is_aside":null,"step_order":6291456,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-03-26T23:08:06Z","youtube_id":"","ingredients":[]},{"activity_id":4,"audio_clip":"","audio_title":"","created_at":"2014-03-26T23:08:06Z","directions":"* Check the weight of the puree before adding 0.1% of the puree's weight in xanthan gum.\r\n\r\n* Blend the puree together with the xanthan gum until smooth. The xanthan gum will prevent the puree from separating and weeping.\r\n","hide_number":null,"id":66033,"image_description":"","image_id":"{\"url\": \"https://www.filepicker.io/api/file/49lwXJZWSASIK8TXsaM2\", \"size\": 297753, \"type\": \"image/jpeg\", \"key\": \"TuCElqq1SlGshTJUr93D_IMG_5194.jpg\", \"filename\": \"IMG_5194.jpg\"}","is_aside":null,"step_order":7340032,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-03-26T23:08:06Z","youtube_id":"","ingredients":[{"display_quantity":"0.23","note":null,"quantity":"0.23","unit":"g","ingredient":{"for_sale":false,"id":743,"product_url":"http://www.amazon.com/gp/product/B0013JJZWG/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0013JJZWG&linkCode=as2&tag=delvkitc-20","slug":"xanthan-gum","sub_activity_id":null,"title":"Xanthan gum"}}]},{"activity_id":4,"audio_clip":null,"audio_title":null,"created_at":"2014-03-26T23:08:06Z","directions":"For a thicker pur\u00e9e,&nbsp;blend in [g 15]&nbsp;of Ultra-tex 3 during Step 4. To do this, put the blender on high so the UT3 won't gum up your puree. \n\nImmediately upon dropping the UT3 into the vortex, the pur\u00e9e will quickly thicken around the blade of the blender, giving you the false sense of doneness. Continue blending until the pur\u00e9e is homogenous throughout. This way, you can be sure you have thickened it enough.&nbsp;<br><br>In general, it's typical to use 3\u201310% Ultra-Tex 3 per entire yield of a particular recipe. For this method, we've found that 5\u20136% works perfectly.&nbsp;<br>","hide_number":true,"id":66034,"image_description":null,"image_id":"{\"url\":\"https://www.filepicker.io/api/file/JwT2eo5gTN6W8BTYgwsY\",\"filename\":\"Watercress_Blini_FINAL.jpg\",\"mimetype\":\"image/jpeg\",\"size\":182479,\"key\":\"9W1ncENRrqZJLnjHLJYN_Watercress_Blini_FINAL.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","is_aside":true,"step_order":7864320,"subrecipe_title":null,"title":"How to Make&nbsp;Watercress Pudding","transcript":null,"updated_at":"2014-03-26T23:08:06Z","youtube_id":null,"ingredients":[{"display_quantity":"15","note":null,"quantity":"15.0","unit":"g","ingredient":{"for_sale":false,"id":5390,"product_url":null,"slug":"ultra-tex-3","sub_activity_id":null,"title":"Ultra-tex 3"}}]},{"activity_id":4,"audio_clip":"","audio_title":"","created_at":"2014-03-26T23:08:06Z","directions":"* Strain the puree through a chinoise or fine sieve.\r\n\r\n* If the puree will not be used promptly, vacuum package it to eliminate oxygen and preserve the color of the puree.\r\n\r\n* Season the puree with salt just before serving to avoid discoloration.\r\n","hide_number":null,"id":66035,"image_description":"","image_id":"{\"url\": \"https://www.filepicker.io/api/file/xLm4tUrxSKeKOPpnYdyC\", \"size\": 316919, \"type\": \"image/jpeg\", \"key\": \"37t3iih6RyGmpNO3Am25_IMG_5207.jpg\", \"filename\": \"IMG_5207.jpg\"}","is_aside":null,"step_order":8126464,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-03-26T23:08:06Z","youtube_id":"","ingredients":[]}]}