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Recipes Displaying items by tag: Dulse
Displaying items by tag: Dulse

Ingredients

  • 1 cup red quinoa
  • 2 cups water
  • 1 can, 15 oz black beans, rinsed and drained
  • 2 cups red dulse
  • fresh chopped basil
  • Olive oil to moisten
  • Honey to taste about 1 tablespoon
  • fresh lime juice from 2 limes
  • salt and pepper to taste
  • optional ingredients for color and flavor: some fresh chopped seeded tomatoes and chives

Preparation
Dulse: Soak in water for 15 minutes, drain and rinse well.
Quinoa: cook in water, bring to a boil, cover and simmer until tender about 15 minutes. Drain well, and cool.
In a bowl, place quinoa, dulse, black beans, some fresh chopped basil and gently toss well. Add olive oil, lime juice, honey, salt and pepper to taste.
Presentation
May place portions on a lettuce lined salad plate and garnish with fresh basil if desired. It should have a tangy, tart and hint of sweetness but you can adjust to your liking. Serve room temperature or chilled
Note: add some chopped tomatoes and chives to this salad for more flavor and color! Enjoy!

Published in Salads

Ingredients

  • 4 cups of watercress,
  • 1 cup dulse pieces,
  • 1 cup goat cheese,
  • Olive oil and lemon at table for dressing.

Preparation
Tear watercress and dulse into pieces. Arrange on 4 plates of brilliant hue. Sprinkle with crumbled goat cheese. Dress with oil and lemon. Voila!

Published in Salads

Ingredients

  • 2-1/2 cups sliced cucumbers
  • 1/4 cup sliced red onions
  • 1/4 cup washed, dried, and chopped fresh watercress
  • 3-3/4 tsp Umeboshi vinegar
  • 1/4 cup dried dulse

Preparation
Dulse: soak in water for 5 minutes. Drain and chop into pieces.
Presentation
In a medium-sized bowl, combine all of the ingredients and toss well. Serve.

Published in Salads

Ingredients

  • 3 onions, chopped,
  • 3 tablespoons olive oil,
  • 6 potatoes, cubed,
  • 2 carrots sliced,
  • 2 parsnips,
  • 1 cup sliced dried or fresh wild greens,
  • 1 cup dried seaweed of your choice,
  • 12 cups pure water.

Preparation
Saute onions in oil until brown. Add all the remaining ingredients and cook until vegetables are done. Adjust seasonings adding sea salt as needed and let mellow overnight or serve immediately.


Published in Soups

Ingredients

  • 8 cups vegetable , mushroom or chicken stock
  • 2 cloves garlic minced
  • 1 onion chopped
  • olive oil
  • 1 cup dried shiitake mushrooms soaked in hot water
  • 2 cups dried red dulse, soaked in water and rinsed and drained
  • salt and pepper to taste
  • dried dulse, crushed as a sprinkle topping for the soup ( optional )


Preparation
Dulse: Soak in water for about 5 minutes and rinse. Drain well and cut in half if strands are to long. Any saltiness will disappear and the dulse will get very soft with the soaking.
Meanwhile in a soup pot, in some olive oil, sauté the onions till soft and then add the garlic and cook and stir to release flavors. Add the stock, mushrooms which have been drained and sliced or chopped and bring to a boil, and simmer covered 20 minutes. Add the dulse and simmer a few more minutes.
The soup will turn dark from the dulse; but the flavors are good together.
Presentation
Serve in soup bowls and garnish with crushed dried dulse if desired.

Published in Soups

Ingredients

  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 2 or 3 garlic cloves, chopped
  • 1 quart good-quality vegetable broth
  • 1/3 cup crumbled dried seaweed (kombu, wakame and dulse)
  • 2 to 3 cups stale oat-based bread, torn into pieces
  • 1 cup chopped greens (kale, collards, Swiss chard or spinach)
  • 1 tsp crumbled dried rosemary
  • Salt or tamari to taste


Preparation
In a large soup kettle, heat the olive oil. Add the chopped onion and garlic and sauté until golden.

Seaweed: (kombu, wakame and dulse): Soak in water for 15 minutes. Drain and add into the broth and bring to a boil.

When broth is boiling well, add the torn pieces of bread.

Turn heat down to low and simmer, stirring often, until the bread has broken down. The mixture will begin to resemble thick soup instead of broth with bits of bread in it. If soup is too thick and sludgy, thin with a little extra broth.

Add the greens and rosemary. Continue cooking until greens are just wilted.

Presentation
Add salt or tamari to taste and serve hot.

Published in Soups

Ingredients

  • 150g dried chickpeas, washed
  • 1 strip Atlantic kombu
  • sea salt, to taste
  • 1 tablespoon fresh parsley, finely chopped

Preparation
Chickpeas: Place in a clear bowl and set aside to soak overnight.
Atlantic kombu: Soak in a bowl of warm water for about 20 minutes, or until softened then drain and dice.
Place the prepared kombu in the base of a pot then drain the chickpeas and pour into the pan.
Add just enough water to cover the chickpeas then bring the mixture to a boil. Reduce the heat to a simmer then cover and cook for between 90 minutes and 150 minutes (depending on the age of the chickpeas, topping-up the water as needed.
When the chickpeas are about 80% done, season to taste with sea salt then continue cooking, uncovered (do not add more water at this point) until the chickpeas are soft and almost all the liquid has evaporated away.
Presentation
Remove from the pan and transfer to a serving dish then garnish with the parsley and serve.

Published in Beans

Wild trout can be caught in rivers and lakes all around Iceland. The following is a popular Icelandic recipe for a trout in a dulse sauce.

Ingredients

  • 6 trout fillets (about 150g (5.3 oz) each)
  • 300ml whey or dry white wine
  • 12 peppercorns
  • 1/2 teaspoon salt
  • (optional) a pinch of sugar
  • 1 leek, cleaned and chopped (white part only)
  • a handful of dried dulse, chopped finely
  • 150g (5.3 oz) cold butter

Preperation

Place the trout fillets in a pan with the whey or white wine. Add the peppercorns, salt and perhaps a little sugar, and bring to boil. Remove from the heat, cover and leave to stand for around 5 minutes. Remove the trout fillets with a slotted spoon and keep them warm. Bring the stock back to boil and allow to boil, uncovered, until it reduces by half. Add the leek and dulse, and cook for couple of minutes. Cut the cold butter into small cubes and gradually whisk it in. Keep the heat very low, as the sauce must not boil again. Taste and adjust seasoning as necessary. Place the trout fillets on a serving dish, pour a little sauce over them and serve the rest of the sauce in a separate bowl.

Published in Seafood

Ingredients

  • 4 oz fresh dulse
  • 2 shallots
  • 6 tbsp chilled butter
  • 1/2 tsp chopped fresh ginger root
  • 1-1/2 cups white wine
  • grated rind of 1 lime
  • 1-1/4 lbs halibut fillet
  • Salt
  • freshly ground white pepper
  • 1 tbsp chopped parsley
  • 4 nasturtium flowers, to garnish

Preparation
Dulse: Soak in cold water for 20 minutes. Blanch, rinse, squeeze dry, and chop.
Slice 1 shallot and sauté in 1-1/2 teaspoons butter. Add the ginger, 1 cup of the wine, and the lime rind and reduce by two thirds. Cut the fish into pieces and season. Chop the remaining shallot and sauté in 1 teaspoon butter. Add the fish and the remaining wine.
Presentation
Simmer until cooked. Dice the remaining butter and stir it into the sauce. Add the dulse and parsley and heat through. Serve garnished with the flowers.

Published in Seafood

Dulse can be enjoyed in any tossed green salad. Dulse brings bright flavor and cooling properties that complement aragula's hot bite. This rusty-red seaweed has a pleasingly tangy, salty flavor that, some say, is reminiscent of jerky. Pick over dulse to remove any small shells or foreign material.

Ingredients

  • 2 large handfuls arugula or other salad greens
  • 1/2 cup dulse fronds, picked over and torn into bite-size pieces, or 1/4 cup dulse flakes
  • Sea salt to taste
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons fresh lemon juice
  • Freshly ground black pepper to taste
  • 1/4 cup roasted walnut halves
  • Arugula blossoms for garnish (optional)

Preperation
Place the arugula and dulse in a salad bowl and toss with salt. Drizzle on the oil and toss again. Add the lemon juice and pepper and give a final toss. Taste and adjust the seasonings. Garnish with walnuts and arugula blossoms if using. Serve immediately.

Serves 2

Published in Salads

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