Joined: 17 Aug 2005 Posts: 307 Location: Far, far away
Posted: Tue Sep 29, 2009 4:37 am Post subject:
Aha! Found description of what I did early this growing season:
Vegetable stock: From the freezer, chopped leek greens and the parts of asparagus spears that break off but are not woody; T tomato paste and a few peas. Fresh bay leaves, parsley sprigs, celery, garlic cloves, carrot, onions, 1 large oyster mushroom and a dollop of olive oil.
Soup: Sorrel purée made in batches by sautéing fistfuls of stemless leaves in butter, throwing in ramp leaves at end, and blending melted, army green mush until smooth and glistening.
The soup pot started off as the alium club: onions, leek, green garlic and ramp bulbs (only 4--then a little white wine to stew and sweat) before chopped lovage, a little tarragon and parsley were added with a little more oil. Minced carrot. Then poured in stock along with about a 1/4 c of tiny grains of rice.
After 15 minutes, added the sorrel purée and after 5 more, blended only 3 ladles or so of mostly drained solids that returned to the pot to thicken the soup. While a bowl of velvety smooth purée can be lovely, I like quasi-smooth soups as a meal.
This is really good garnished with freshly made, garlic-rubbed croutons and snipped chives.
Friend feeling blue? Give her
Sorrel. End the Pity.
Joined: 21 Aug 2007 Posts: 552 Location: Central Kentucky
Posted: Wed Sep 30, 2009 3:18 pm Post subject:
In her new book, Mediterranean Clay Pot Cooking (which won't officially be out for two more weeks), Paula Wolfert has an interesting sorrel dish:
Eggs On A Creamy Bed of Sorrel
2 tbls unsalted butter
2 oz young sorrel leaves, shredded (1 1/2 cups)
1/4 cup heavy cream
1/4 tsp salt
1/8 tsp freshly ground black pepper
1/4 tsp freshly grated nutmeg
2 or 4 farm fresh eggs
1. Butter the cazuelitas (Spanish clay cooking pans) and place on a baking sheet in a cold oven; set the temperature at 350F.
2. In a small nonreactive saucepan, cook the sorrel with 2 tablespoons of the cream until it melts, about 3 minutes. Season with the salt, pepper and nutmeg.
3. Remove the baking sheet from the voen, divide the hot sorrel between the dishes, and top each with 1 or 2 eggs. Quickly spoon some of the remaining heavy cream over each yolk. Tent the dishes with a sheet of aluminum foil and return to the oven.
4. Bake for 12 to 15 minutes, until the whites are just firm and the yolks still runny. Serve at once.
Note to thecook: To make this dish with porcelain ramekins: Bring a kettle of water to a boil. Arrange the ramekins in a deep baking pan. Place a dab of butter in each ramekin before adding the sorrel, egg, and a dab of cream. Pour boiling water into the baking pan to reach about halfway up the sides of the ramekins. Bake at 375F for about 10 minutes. For firmer eggs, bake for another 1 to 2 minutes.
In her introduction to this recipe, she says that the secret is to not overcook the sorrel leaves, but to just lightly steam them so they retain their lemony flavor.
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