Blend the wood sorrel, olive oil, and sea salt in a food processor until the wood sorrel is pulpy. The two plants are unrelated, but each contains oxalic acid, the compound responsible for the tartness.ġ/4 cup loosely packed wood sorrel, stemmedġ. You can also use sheep sorrel ( Rumex acetosa) to the same effect.
I boosted the basic recipe with wild wood sorrel ( Oxalis oregona) for an extra tart and lemony edge. In past posts I’ve written about Geoduck Sashimi and Geoduck Ceviche. But what’s a crudo? Besides being a hip culinary term that seems to be increasingly fashionable on both coasts, crudo means raw in Italian and is used to describe a raw fish dish that usually incorporates olive oil, sea salt, and some sort of citrus or vinegar.įor shellfish enthusiasts, a crudo is another way to enjoy the raw neck meat of a geoduck clam. Geoduck Crudo with Wild Wood Sorrelīy now you know what a geoduck is. This entry was posted in clamming, clams, geoduck, Shellfish on Augby Langdon Cook. The Perennial Plate Episode 68: A Tale of Three Seasides from Daniel Klein on Vimeo. So we regrouped farther up the beach and ran into a whole new host of problems, including a nasty substrate of broken oyster shells and then the coup de grace captured on film… Really, I thought the miserable sound of crunching wood-a broken shovel-was the death knell. This was a bummer because it was a BIG clam and I think we all had visions of grandeur before the harsh reality of a failed dig set in. Earlier in the morning John, Daniel, and I dug for a truly stupendous geoduck near the low tide line only to be thwarted by its depth, the seriously vacuum-sealed nature of its lair, and the inexorable force of the rising tide. Second, take a peek at Daniel Klein’s latest webisode (#68) of Perrenial Plate, featuring seaside foragers Hank Shaw and yours truly, oyster farmer John Adams, and Herbfarm chef Chris Weber. The eight-page spread will tell you all you need to know to embark on a West Coast clamming adventure. First, check out the September issue of Sunset magazine: “Digging for Dinner,” page 80. I’m pleased to announce a couple profile-raising media events of late.
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