The first, small harvest out of the garden is pretty much always baby sorrel leaves, with the first chives ready a few days later. These are both perennials that come up first thing in the spring. Sorrel has a bright, lemony flavor that works both raw and cooked. I put some in the salad and chopped a bit more for the potatoes.
2 lbs potatoes, cubed (peeled only if desired)
1-2 Tbsp butter
1-4 Tbsp milk
Salt and pepper to taste
1/2 cup finely chopped sorrel leaves
Cook the potatoes in a pot of salted boiling water until tender (about 15-20 minutes). Drain and return to the pot. Mash well, adding the butter, milk, salt and pepper as you go. When the potatoes reach the desired consistency, stir in the sorrel. Serve hot.
Serves 4-6.
Showing posts with label sorrel. Show all posts
Showing posts with label sorrel. Show all posts
Saturday, March 17, 2012
Sunday, June 5, 2011
Green Garlic and Barley Pilaf
This makes a nice side dish alongside grilled pork chops, steak, roast chicken, or the like. Feel free to mix this up with other whole grains such as quinoa or millet - use all one or a combination. You can use hull barley instead of pearl if you like, but it will take about twice as long to cook and will remain chewy in texture.
1 cup pearl barley (or other grains)
3 cups stock (chicken or vegetable)
2 Tbsp olive oil
5-6 stalks green garlic, finely chopped (as far up as seems tender)
1-2 Tbsp minced fresh sage leaves
Salt and pepper to taste
1-2 cups julienned sorrel or arugula leaves (optional)
Combine the barley and stock in a saucepan. Bring to a boil, then reduce heat and simmer for 25-30 minutes, until the barley is tender and all the water is absorbed.
While you cook the barley, heat the olive oil in a skillet and saute the garlic for 2-3 minutes. Add the sage and continue to saute briefly. Remove from heat and set aside.
When the barley is done, stir in the garlic mixture. Taste and add salt and pepper if desired. If using, stir ig the sorrel or arugula. Serve hot.
Serves 4-6.
1 cup pearl barley (or other grains)
3 cups stock (chicken or vegetable)
2 Tbsp olive oil
5-6 stalks green garlic, finely chopped (as far up as seems tender)
1-2 Tbsp minced fresh sage leaves
Salt and pepper to taste
1-2 cups julienned sorrel or arugula leaves (optional)
Combine the barley and stock in a saucepan. Bring to a boil, then reduce heat and simmer for 25-30 minutes, until the barley is tender and all the water is absorbed.
While you cook the barley, heat the olive oil in a skillet and saute the garlic for 2-3 minutes. Add the sage and continue to saute briefly. Remove from heat and set aside.
When the barley is done, stir in the garlic mixture. Taste and add salt and pepper if desired. If using, stir ig the sorrel or arugula. Serve hot.
Serves 4-6.
Monday, May 2, 2011
Savory Asparagus-Shiitake Bread Pudding
This recipe, perfect for the chillier days of spring, is adapted from one in Deborah Madison's Local Flavors. I didn't have the mushrooms, the herbs, or the cheese that she called for, so I used what I had and it came out beautifully. I kept the method the same--be warned that, while not difficult, it is a bit elaborate. I think it could be simplified considerably, and am planning to experiment a bit with that in the coming weeks. This works well for dinner, but would also make a nice brunch centerpiece.
As the season goes on a bit, use green garlic and spring onion in place of the garlic and shallot, and vary the herbs with what's available and sounds tasty. Likewise, while I used Dutch Gold (Edam) cheese, this would work well with cheddar, Swiss, Parmesan, or goat cheese.
4-5 cloves garlic, peeled and smashed with the side of a knife
3 cups milk
1 1-lb loaf white bread (Italian style is good), preferably stale
1 1/2 lbs asparagus, tough ends snapped off, and cut into 1/2-inch rounds
2 Tbsp butter
1 large shallot, minced
1/2 lb shiitakes, stemmed and diced
Salt and pepper to taste
4 large eggs
1/2 cup chopped sorrel
1/2 cup snipped chives
2 cups Dutch Gold (Edam) cheese, shredded
1. Butter two 8x8-inch pans or one 9x13-inch pan. Preheat the oven to 350 degrees.
2. Combine the garlic and milk in a saucepan. Bring to a boil, then remove from heat and let steep until ready to use.
3. Cut the bread into thick slices. If not stale, toast lightly in the oven. Break into chunks, place it in a large bowl, then strain the milk over it and let it soak.
4. Place about 1 inch of water in a Dutch oven and bring to a boil. Add the asparagus and simmer about 3 minutes, until bright green. Remove from the pot and rinse with cold water to stop the cooking. Set aside.
5. Melt the butter in skillet. Add the shallot and saute over medium-high heat for 1 minute, then add the mushrooms and saute until tender. Add salt and pepper to taste and set aside.
6. Beat the eggs in a medium bowl. Add the sorrel, chives, 1 tsp salt, and pepper to taste.
7. Add the asparagus, mushrooms, egg mixture, and about two-third of the cheese to the bowl with the bread and mix thoroughly (trying not to turn the bread to mush while you do so). Spread this mixture into the prepared pan(s) and sprinkle the remaining cheese on top. Bake for 40-45 minutes, until nice and golden. Serve hot.
Serves about 6.
As the season goes on a bit, use green garlic and spring onion in place of the garlic and shallot, and vary the herbs with what's available and sounds tasty. Likewise, while I used Dutch Gold (Edam) cheese, this would work well with cheddar, Swiss, Parmesan, or goat cheese.
4-5 cloves garlic, peeled and smashed with the side of a knife
3 cups milk
1 1-lb loaf white bread (Italian style is good), preferably stale
1 1/2 lbs asparagus, tough ends snapped off, and cut into 1/2-inch rounds
2 Tbsp butter
1 large shallot, minced
1/2 lb shiitakes, stemmed and diced
Salt and pepper to taste
4 large eggs
1/2 cup chopped sorrel
1/2 cup snipped chives
2 cups Dutch Gold (Edam) cheese, shredded
1. Butter two 8x8-inch pans or one 9x13-inch pan. Preheat the oven to 350 degrees.
2. Combine the garlic and milk in a saucepan. Bring to a boil, then remove from heat and let steep until ready to use.
3. Cut the bread into thick slices. If not stale, toast lightly in the oven. Break into chunks, place it in a large bowl, then strain the milk over it and let it soak.
4. Place about 1 inch of water in a Dutch oven and bring to a boil. Add the asparagus and simmer about 3 minutes, until bright green. Remove from the pot and rinse with cold water to stop the cooking. Set aside.
5. Melt the butter in skillet. Add the shallot and saute over medium-high heat for 1 minute, then add the mushrooms and saute until tender. Add salt and pepper to taste and set aside.
6. Beat the eggs in a medium bowl. Add the sorrel, chives, 1 tsp salt, and pepper to taste.
7. Add the asparagus, mushrooms, egg mixture, and about two-third of the cheese to the bowl with the bread and mix thoroughly (trying not to turn the bread to mush while you do so). Spread this mixture into the prepared pan(s) and sprinkle the remaining cheese on top. Bake for 40-45 minutes, until nice and golden. Serve hot.
Serves about 6.
Wednesday, April 27, 2011
Potato Corn Soup with Sorrel and Chives
A spring twist on corn chowder. Toss in some fiddleheads if you like.
1 Tbsp olive oil
2 medium onions, chopped
1 1/2 lbs potatoes, peeled and cubed
Water or vegetable stock
2 cups corn kernels (frozen is fine)
1/2 cup finely chopped sorrel leaves
1/2 - 3/4 cup snipped chives
Salt and pepper to taste
1/2 - 1 cup milk (optional)
Heat the olive oil in a soup pot, then add the onions and saute for 2-3 minutes. Add the potatoes and enough water or vegetable stock to cover. Bring to a boil, then reduce heat and simmer until potatoes are nice and tender, 15-20 minutes.
When the potatoes are tender, you can optionally puree the soup fully or partially. Then add the corn, sorrel, and chives and simmer until heated through. Add salt and pepper to taste. Add milk if desired to thin the soup and give it a slightly creamier consistency.
Serves about 6.
1 Tbsp olive oil
2 medium onions, chopped
1 1/2 lbs potatoes, peeled and cubed
Water or vegetable stock
2 cups corn kernels (frozen is fine)
1/2 cup finely chopped sorrel leaves
1/2 - 3/4 cup snipped chives
Salt and pepper to taste
1/2 - 1 cup milk (optional)
Heat the olive oil in a soup pot, then add the onions and saute for 2-3 minutes. Add the potatoes and enough water or vegetable stock to cover. Bring to a boil, then reduce heat and simmer until potatoes are nice and tender, 15-20 minutes.
When the potatoes are tender, you can optionally puree the soup fully or partially. Then add the corn, sorrel, and chives and simmer until heated through. Add salt and pepper to taste. Add milk if desired to thin the soup and give it a slightly creamier consistency.
Serves about 6.
Thursday, August 5, 2010
Requested: Greens
Thanks, requesters - keep 'em coming! This is fun.
I actually don't tend to cook a lot of greens during the height of summer because there are so many other tasty summer crops available right now that have a much shorter season. Local greens are available nearly year round at this point, so I tend to cook them more often in the spring and fall, and winter when I can get them. What that means if you're looking for recipes is that you should try the search box at the top left corner of the page, or cruise through the archive listings. You can also try clicking on the tags (Blogger calls them labels) below each post: clicking a tag will bring up all posts that have that tag attached to it. For this one, I've tagged greens, chard, kale, spinach, arugula, bok choy, and sorrel.
I actually don't tend to cook a lot of greens during the height of summer because there are so many other tasty summer crops available right now that have a much shorter season. Local greens are available nearly year round at this point, so I tend to cook them more often in the spring and fall, and winter when I can get them. What that means if you're looking for recipes is that you should try the search box at the top left corner of the page, or cruise through the archive listings. You can also try clicking on the tags (Blogger calls them labels) below each post: clicking a tag will bring up all posts that have that tag attached to it. For this one, I've tagged greens, chard, kale, spinach, arugula, bok choy, and sorrel.
Tuesday, April 13, 2010
Pressure Cooker Risotto with Sorrel and Chives
This is a lovely spring risotto. The sorrel flavor is much milder here than in the pizza, working more like an herb than a cooking green.
This was my first try at making risotto in the pressure cooker, and I will definitely do it again. So easy and fast, and with excellent results. If you don't have a pressure cooker, you can of course make this on the stovetop with standard risotto technique (add the liquid 1/2 cup at a time, stirring until absorbed each time; add until rice is cooked and risotto reaches desired consistency).
Olive oil
1 small onion, minced
1 1/2 cups uncooked arborio rice
3 1/2 cups vegetable stock
1/3 cup minced fresh sorrel (stemmed)
1/3 cup snipped chives
1/3 cup grated Parmesan
Salt and pepper to taste
Heat a little olive oil in the pressure cooker with the lid off, then add the onion. Saute for 2-3 minutes, then add the rice. Saute, stirring frequently, for another 2-3 minutes, until the rice turns translucent. Add all of the stock, cover, lock, and turn to high pressure setting. Bring to pressure, then reduce heat and cook for 7 minutes. Remove from heat and release pressure. Stir in sorrel, chives, Parmesan, and salt and pepper. Serve hot.
Serves 4-6.
This was my first try at making risotto in the pressure cooker, and I will definitely do it again. So easy and fast, and with excellent results. If you don't have a pressure cooker, you can of course make this on the stovetop with standard risotto technique (add the liquid 1/2 cup at a time, stirring until absorbed each time; add until rice is cooked and risotto reaches desired consistency).
Olive oil
1 small onion, minced
1 1/2 cups uncooked arborio rice
3 1/2 cups vegetable stock
1/3 cup minced fresh sorrel (stemmed)
1/3 cup snipped chives
1/3 cup grated Parmesan
Salt and pepper to taste
Heat a little olive oil in the pressure cooker with the lid off, then add the onion. Saute for 2-3 minutes, then add the rice. Saute, stirring frequently, for another 2-3 minutes, until the rice turns translucent. Add all of the stock, cover, lock, and turn to high pressure setting. Bring to pressure, then reduce heat and cook for 7 minutes. Remove from heat and release pressure. Stir in sorrel, chives, Parmesan, and salt and pepper. Serve hot.
Serves 4-6.
Sunday, April 11, 2010
Pizza with Sorrel, Potatoes, and Feta
This pizza really highlights sorrel's bright, tangy, lemony flavor. If you love sorrel, feel free to load more on here, up to about 4 cups chopped. The salty feta helps to balance the sourness. I was able to make this last night with sorrel and chives straight from my garden - yay for early perennials!
If you don't have or don't care for sorrel, try making this with spinach or arugula instead.
1/2 lb potatoes, peeled and sliced very thin
1 14-inch pizza crust
olive oil
3 oz. shredded mozzarella
1-2 cups finely chopped fresh sorrel (stemmed)
2-3 Tbsp snipped fresh chives (optional)
3 oz. crumbled feta
Salt and pepper to taste
Par-cook the potatoes by lightly steaming or boiling until not quite tender.
Preheat the oven to 450 degrees. Paint the pizza crust lightly with olive oil.
Spread the mozzarella over the crust, then add the sorrel. Sprinkle the chives over the sorrel, then carefully spread the par-cooked potatoes evenly over the greens. Sprinkle with feta and a bit of salt and pepper. Bake for about 15 minutes, until the crust is done and cheese begins to brown.
Serves 3-4.
If you don't have or don't care for sorrel, try making this with spinach or arugula instead.
1/2 lb potatoes, peeled and sliced very thin
1 14-inch pizza crust
olive oil
3 oz. shredded mozzarella
1-2 cups finely chopped fresh sorrel (stemmed)
2-3 Tbsp snipped fresh chives (optional)
3 oz. crumbled feta
Salt and pepper to taste
Par-cook the potatoes by lightly steaming or boiling until not quite tender.
Preheat the oven to 450 degrees. Paint the pizza crust lightly with olive oil.
Spread the mozzarella over the crust, then add the sorrel. Sprinkle the chives over the sorrel, then carefully spread the par-cooked potatoes evenly over the greens. Sprinkle with feta and a bit of salt and pepper. Bake for about 15 minutes, until the crust is done and cheese begins to brown.
Serves 3-4.
Sunday, March 14, 2010
Sorrel
I just picked a few baby sorrel leaves from the garden, which I will add to our store-bought local salad mix. Sorrel is a perennial, which means that once it's in your garden, it will come up year after year by itself, like chives. Also like chives, it will be one of the very earliest edible things out there. As the season gets along a little further, you can use sorrel in soup and so forth, but for my money it can't be beat as a salad addition. I love the tangy, slightly sour flavor. It's easy to grow and you can just harvest leaves off it all summer long and into the fall until a hard freeze.
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