Monday, March 19, 2007
Here's a preview for this week's box.
Andy is putting sorrel in your boxes this week. It's a classic spring green that has a lemony flavor. I like it best in salad (with lettuce) and as a thick sauce for fish dishes. Below are recipes to get you started. They will also be in tonight's newsletter, along with recipes for green garlic (another spring classic!) and celery, and more. If you have a favorite way to use sorrel, post a comment! thank you. -julia
Sorrel and Goat Cheese Quiche
2-3 cups sorrel, coarsely chopped
a few scallions, chopped
3-4 ounces goat cheese (chevre)
1½ cups milk
¼ teaspoon salt
Preheat oven to 375 degrees. Spread goat cheese (or any strong flavored cheese) in the bottom of a piecrust. Cover with chopped sorrel and scallions. Beat eggs, salt and milk together. Pour over greens. Sprinkle with parmesan cheese. Bake for 35 to 40 minutes or until top is golden brown.ps.
Source: A Luna Circle Farm original recipe
Cream of Sorrel Soup
Clean, shred from the midrib and chop:
½ cup sorrel leaves
1½ cups leaf lettuce
Sauté them until wilted in:
1 to 2 tablespoons butter
When they are sufficiently wilted, there will be only about 3 tablespoons of leaves.
5 cups poultry or vegetable stock
Simmer about 2 minutes. Remove from the heat and add a small amount of the soup to:
½ cup cream
3 beaten egg yolks
Combine all ingredients and heat until the soup thickens slightly, but do no boil. Makes 5 to 6 cups.
Source: Joy of Cooking
Sorrel Pesto: great as an interesting pasta coating or a thick sauce for fish.
2 cups coarsely chopped fresh sorrel, ribs removed
1/3 cup packed fresh parsley leaves
2 garlic cloves, roughly chopped
1/3 cup freshly grated parmesan
1/4 cup pine nuts
1/2 teaspoon salt
1/4 cup olive oil
In a food processor or blender puree the sorrel, the parsley, the garlic, the parmesan, the pine nuts and the oil, transfer the pesto to a jar with a tight fitting lid and chill it, covered. The pesto keeps, covered and chilled, for 2 weeks. Makes about 1 cup.
To use the pesto: For every pound of dried pasta cooking in a kettle of boiling water, stir together in a heated serving bowl 3/4 cup of the pesto and 2/3 cup of the hot cooking water. When the pasta is al dente, drain it in a colander, add it to the pesto mixture, and toss the mixture until the pasta is coated well. Vermicelli works very well with this recipe.
the following thoughts and recipes were gathered by Brenda Hyde:
If you've never used sorrel, try adding small amounts to your salads. In any recipe that calls for spinach you can substitute a small amount of sorrel-try 1/4 sorrel, 3/4 spinach as a start. Place a sprig or two on sandwiches with the lettuce or in place of watercress. Shred sorrel into soups with a tomato or fish base. It is one of the herbs that is best added at the last minute instead of cooking for longer periods of time. Sorrel does not dry well, but you can puree the leaves and store in the freezer to use as seasoning. For salads and when using raw choose leaves that are less than 6 inches, but save the larger ones for cooking.
When adding sorrel cut back on the amount of lemon and vinegar in the recipe. It's a good herb for those on salt free diets because it adds seasoning without salt.
These are simple sorrel recipes that can be adapted to your tastes. Remember that you can add sorrel to any fresh salad, or combine with spinach in any of your favorite recipes!
Greens and Fish
An old authentic French recipe
1/2 pound chard
1/2 pound spinach
few leaves of sorrel
one garlic clove
2 pounds thin fish fillets
Place the greens and one peeled, crushed garlic clove in a pot and cook for ten minutes, then chop. Add the fish, and cook for 10-15 minutes until done-NO longer. Place piece of crusty bread on a plate and serve the fish and the chopped greens beside one another with the liquid.
1 tablespoon cream
1 cup sorrel, cleaned and trimmed
2 tablespoons butter, divided
1/4 tsp salt
Shred sorrel. In a heavy pan, heat half the butter and add sorrel and salt. Cook for about ten minutes, while stirring. Combine the eggs and cream in a bowl, beating gently. Add the sorrel mixture and combine. Add the remaining butter to a skillet and heat until butter is slightly browned. Add the egg mixture and stir briskly with the back of a fork or spoon until the eggs are evenly spread on the bottom of the skillet. Keep moving the unset eggs around with the utensil smoothly until there is no liquid left. Do not overcook. Shake the pan gently over the heat a few times. Fold the omelet over in half and serve.
1/2 pound sorrel
2 tablespoons butter
6 cups water
1/2 pound potatoes, peeled and quartered
2 tsp. salt
1 cup milk
1 egg yolk
Clean and shred sorrel, then chop. In a large heavy pan, heat butter. Add sorrel and cook, stirring, for ten minutes until reduced to about 1/2 cup. Add the water, potatoes and salt. Bring to a boil. Cover and simmer for 1/2 hour. Strain and mash or puree the vegetables. Stir the cooking liquid into vegetables and return to pan. Bring to boil. Stir in milk and yolk. Cook until hot, but do not boil. Serve with French Bread.