Samphire! Who uses it and how?
I'm in England on vacation and have been coming across the vegetable samphire in Farmer's Markets and on menus as a pairing for seafood.
I'd never heard of this vegetable before this trip, so I bought some and cooked it up with salmon. It was delicious! It looks almost like miniature asparagus, but has a briny ocean flavor, a bit of bitterness, and when well-cooked, maintains a nice crunchy bite.
(A more detailed recipe is posted at: http://hungrycanuck.blogspot.com/2009...)
I wonder if this will catch on in North America any time soon. I'd love to experiment with it more when I get back from my holiday. Anyone else use this regularly at home? Any suggested recipes?
Neat photos, thanks for sharing.
Ottolenghi, the current COTM, has two recipes that call for samphire: 1) aparagus and samphire and 2) fried scallops with saffron potatoes, asparagus and samphire. You might consider checking the COTM threads or doing a google search on Ottolenghi+name of recipe and see if you can find them.
That looks and sounds like the "sea beans" from that "Chopped" episode!
Is it the same thing? ...Some posts suggest it is.
It's nice in salads. Samphire and sliced radish with olive oil and lemon juice was my latest. Speaking of asparagus, glancing through a friend's copy of the Ottolenghi book the other day, I noticed a recipe for a salad or side of samphire and aspargus and thought the combination sounded appealing. Perhaps someone who has the book can provide details.