In an effort to ensure that I get work done in the next few days, I have pre-emptively scheduled a celebration in the form of a dinner party, for which I intend to make the long-anticipated mushroom strudel with morel cream sauce
( Read more... )
And how do you deal with the sorrel? I had cream of sorrel soup once as a child and have tried repeatedly to emulate the experience in my kitchen, but it's always disappointing. I know the leaves have to be handled carefully and they don't like certain metals, but do you have other secrets?
The things I usually do with sorrel are sauce (just cook a couple handfuls of leaves down in butter until they're saucelike and maybe add a bit of cream), salad (slice fine and toss with other salad greens), and soup. The soup is really just a creamy potato-leek soup (which I usually make with ramps at this time of year) with a handful of sorrel tossed in. I can give you a specific recipe if you want.
Sorrel is also really good with eggs and/or asparagus; it makes a nice addition to a frittata or quiche (either cooked in or as a garnish), and I like steamed asparagus spears with sorrel sauce drizzled over.
Comments 6
Morels: I was surprised by all I learned about the morel market from one of Dana Stabenow's Kate Shugak mysteries set in Alaska...
Reply
Reply
Sorrel is also really good with eggs and/or asparagus; it makes a nice addition to a frittata or quiche (either cooked in or as a garnish), and I like steamed asparagus spears with sorrel sauce drizzled over.
Reply
And, sorrel sauce on top of asparagus! Oh, the yum.
Suddenly eager for the Tuesday farmer's market...
Reply
Reply
Reply
Leave a comment