Recipes at Sound Food

Recipes from the IslandWood Kitchen Team

The IslandWood kitchen team has gathered their recipe notes from the Spring Tasting Event on March 20.  It was a delightful evening of good conversation and delicious samples of locally sourced foods.  Whether or not you attended, you can now celebrate the spring season and spark your own culinary creativity with some of their generously shared recipes.

Dev's Nettle Soup
1 quart dry packed fresh nettle leaves
1 quart simmering vegetable stock
2 cloves garlic, lightly smashed
2 Tablespoons olive oil
Salt and pepper
Bring a large pot of salted water to a rolling boil
Carefully blanch the nettle leaves for a minute.
Strain the leaves and shock them in ice water to cool down.
Squeeze out most of the water.
Finely chop the cooled nettles and keep them aside.
Gently saute the garlic in olive oil for about a minute, be sure not to burn the garlic during this procedure.
Add nettles and saute for a further 5 minutes.
Add the stock and bring it to a boil
Reduce to a simmer and cook for 20-30 minutes.
Season with salt and black pepper.
Puree the soup with an immersion blender or standard blender until smooth.


Mack's Jalapeno Mignonette (wonderful on freshly shucked oysters)

1 Tablespoon honey
1 Tablespoon olive oil
1 jalapeno seeded and finely diced
2 Tablespoons finely chopped cilantro
The juice of two limes
Combine all ingredients and chill for at least 24 hours.

 

Jim's Nettle Pasta
1 cup dry packed fresh nettle leaves
5 large eggs
3-4 cups all-purpose flour
Bring a large pot of salted water to a rolling boil.
Carefully blanch the nettle leaves for a minute.
Strain the leaves and shock them in ice water to cool down.
Squeeze out all of the water.
Finely chop the cooled nettles and keep them aside.
Crack the eggs into a bowl and whisk in the finely chopped nettles.
Put 2 cups of the flour into a large mixing bowl and make a well in the center.
Pour in the egg mixture.
Gradually incorporate the flour into the egg mixture adding more flour as needed.
After the dough comes together, knead for 10-15 minutes until it is smooth. 
Portion the dough into 3 oz balls, cover in plastic wrap and let them rest for 20 minutes.
Roll into pasta sheets using a pasta machine.
Cook as you would any fresh pasta.

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