Skip to main content

Oil-Cured Fromage Blanc-Stuffed Nasturtium Leaves #SundayFunday

 

Today the Sunday Funday group is sharing creative lasagna recipes. Thanks to Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, and Wendy of A Day in the Life on the Farm for coordinating this low-stress group. 

And, for this event, Amy of Amy's Cooking Adventures is hosting. We are celebrating mothers! Here's the line-up of our Mothers' Day dishes from the #SundayFunday bloggers...
Oil-Cured Fromage Blanc-Stuffed Nasturtium Leaves
A couple of Springs ago, my friend and culinary maven Jenn Erickson of  posted photos of her nasturtium experiment to social media. Her caption - and photos - have been haunting me ever since: "The blanched leaves were filled with #chevre and cured in olive oil with lemon zest and black peppercorns overnight. We enjoyed them for brunch on garlic toast points. Absolutely blissful!! #foraging #edibleflowers #breakfast #brunch #appetizer" Her recipe appears on her blog - Goat Cheese Cigarillos with Olive-Oil Cured Nasturium Leaves. Jenn and I have been friends since college and she is always simultaneously inspiring and intimidating!


So, whenever I get my hands on nasturium leaves, I make these. They are the perfect tantalizing bite for the start of any celebratory brunch. They will be amazing for any Mothers' Day table.

Ingredients serves 4
  • 6 to 8 nasturtium leaves
  • 2 Tablespoons nasturtium petals
  • 1/3 cups fromage blanc (feel free to substitute cream cheese or any other spreadable cheese you like)
  • freshly ground salt
  • freshly ground pepper
  • 1 teaspoon freshly squeezed lemon juice
  • lemon zest or curls
  • olive oil, as needed
  • water
  • Also needed: toasted bread for serving


Procedure

Destem your nasturium leaves. Fill a saucepan with water and heat until it is beginning to steam. Quickly plunge one leaf at a time into the water. I use tongs to hold the leaf, release it so it float flat on top, then I grab it again with the tongs and place it flat on a plate. Repeat until all of the leaves are blanched.


Place the fromage blanc, petals, and lemon juice in a small mixing bowl. Add a few grinds of salt and pepper. Then use a spoon to combine the ingredients.


Place a leaf on your workspace or cutting board. Add 1 to 2 Tablespoons filling to the leaf. And roll into a tight cylinder.


Place the rolled leaves into a container and pour enough olive oil over them to be mostly submerged. Add your lemon zest or curls. Cover and refrigerate. Leave the rolls to cure overnight.

Before serving remove them from the refrigerator and let them come to room temperature. 


Slice the rolls in half and serve them on toasted bread. I used some homemade sourdough rye. Garnish with lemon curls and reserve the oil for another use.

That's a wrap on our Mothers' Day #SundayFunday event. We will be back next week with shortcake recipes. Stay tuned!

Comments

  1. I have never seen nasturium leaves here, but this dish looks so good and delicious! Learn something new every time you post a recipe.

    ReplyDelete
  2. I love nasturtium leaves and have grown them last year and before that. Made a few recipes with it and stuffing the leaves was on my to do. The leaves taste so delicious and stuffing with cheese, I am sure this would be a delicious and addictive appetizer.

    ReplyDelete
  3. A totally new recipe for me. Am sure it tastes really good. Always happy to learn new things about food from you Camilla.

    ReplyDelete

Post a Comment

Popular posts from this blog

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t...

Homemade Lorna Doone Cookies #SundayFunday

Today the Sunday Funday group is celebrating childhood favorites. Thanks to Stacy of  Food Lust People Love , Sue of  Palatable Pastime , Rebekah of  Making Miracles , and Wendy of  A Day in the Life on the Farm  for coordinating this low-stress group. Today Stacy is hosting and she's given us the following prompt: "Childhood favorites. Did you have a favorite dish growing up? It could be something your family cooked or a restaurant dish, even a Chef Boyardee canned good or packaged ingredients like Rice-a Roni or mac and cheese. Recreate THAT dish from SCRATCH for this event."  Here's the #SundayFunday childhood favorites line-up... Chili Mac from A Day in the Life on the Farm Ham and Mushroom Breakfast Burritos from Making Miracles Homemade Lorna Doone Cookies from Culinary Adventures with Camilla Homemade Wonder Bread from Karen's Kitchen Stories K-Mart Sub Sandwiches from Palatable Pastime Kempakki Dosa from Sizzling Tastebuds Meat Chilly Fry...

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce...