Sorrel adds tang ... to omelet, salmon, chicken, turkey soup.
It looks like spinach, but sorrel has a distinctive tang. In mild-climate gardens, this perennial grows year-round, providing kitchens with a steady supply. You can also find it in supermarkets that handle specialty produce.
Use sorrel raw, like other leafy greens, in a salad. Or try it cooked, as we do here. Keep in mind that sorrel's bright green color fades almost instantly when heated.
Add the tart green shreds to eggs; their slightly acid flavor adds an interesting variation to a cheese omelet. Or steam salmon on a bed of the lively greens, then finish with a light mint-butter sauce. For a mild-hot contrast, stir-fry sorrel with chicken and chili. In soup, sorrel flavors ground turkey meatballs and delicately scents the light broth.
2 large eggs
2 tablespoons water
1/4 cup lightly packed sorrel leaves, washed and stems removed; cut leaves into thin shreds
Salt and pepper
1 tablespoon butter or margarine
1/4 cup lightly packed shredded Swiss cheese
Whole sorrel leaves, optional
Lightly beat together eggs, water, shredded sorrel, and salt and pepper to taste.
Add butter to a 6- to 7-inch frying pan over medium-high heat. When butter melts, add eggs. As eggs begin to set, lift edge up with a wide spatula, letting uncooked portion flow underneath. Continue cooking until eggs appear set but are still creamy on top. Sprinkle cheese over eggs. Fold about 1/3 of the omelet over center. Gently shake pan to slide unfolded edge of omelet just onto a warm plate. Flick pan downward so that the previously folded edge of omelet falls over omelet edge on plate. Garnish with whole sorrel leaves, if desired. Makes 1 serving.
Steamed Salmon with Sorrel
3 cups lightly packed sorrel leaves, washed and stems removed
2 salmon fillets (6 to 8 oz. each), 3/4 to 1 inch thick, skinned
About 1/4 cup regular-strength chicken broth
2 tablespoons butter or margarine
1 tablespoon chopped fresh mint leaves or sorrel leaves
Place whole sorrel leaves in an even layer in an 8- to 9-inch-diameter plate or shallow pan. Set fish on top. Drape plate with foil. Set pan in a steaming basket or on a rack set in a wok or 12- to 14-inch frying pan above 1/2 to 1 inch of boiling water. Cover steamer and cook over high heat until fish is opaque in thickest part (cut to test), 10 to 15 minutes.
Holding fish on plate with a wide spatula, carefully pour off pan juices into a measuring cup; keep fish warm. Add broth to juices to make 1/2 cup. Pour into a 6- to 8-inch frying pan. Boil, uncovered, over high heat, until reduced to 1/4 cup. Reduce heat to medium, add butter and chopped mint. Cook, shaking pan until butter is melted and incorporated. Pour over fish. Makes 2 servings.
Stir-fried Chicken with Sorrel
1 pound boned and skinned chicken breasts
3 tablespoons salad oil
3 cloves garlic, pressed or minced
1 small onion, chopped
1/2 teaspoon crushed dried hot red chilies
1 can (3 1/2 oz. drained weight) pitted ripe olives, drained
5 cups lightly packed sorrel leaves, washed and stems removed; cut leaves crosswise into 1-inch strips
1/4 cup grated parmesan cheese
Cut chicken crosswise into 1/2-inch-wide strips. Place a wok or 10- to 12-inch frying pan over high heat. Add 2 tablespoons oil and chicken; stir-fry until lightly browned, 3 to 4 minutes. Lift out chicken and add to pan 1 more tablespoon oil, garlic, and onion; stir-fry until onion is lightly browned, 2 to 3 minutes. Add chilies, olives, and sorrel; stir-fry just until sorrel is wilted. Stir in chicken and 2 tablespoons cheese. Add salt to taste. Spoon onto plates. Sprinkle with remaining cheese. Makes 2 or 3 servings.
Sorrel-scented Broth with Turkey
3/4 cup lightly packed sorrel leaves, washed and stems removed
2 to 3 slices white bread
1 pound ground turkey
1 large egg
8 cups regular-strength chicken broth
1/8 teaspoon ground white pepper About 1/2 teaspoon salt, or to taste
4 strips pared lemon peel (yellow part only), each 1/2 by 4 inches
2 medium-size carrots, peeled and cut into julienne strips
2 to 3 tablespoons lemon juice
Finely chop half the sorrel leaves. Cut remaining leaves into thin shreds.
Trim crusts off bread; discard crusts or save for another use. Tear bread into small pieces and whirl in a blender or food processor to make 3/4 cup fine crumbs. Mix crumbs with turkey, egge, 1/4 cup of the broth, chopped sorrel leaves, pepper, and salt to taste.
In a 5- to 6-quart pan, combine remaining broth and the lemon peel. Bring to boiling over high heat. Drop turkey mixture in tablespoon-size lumps into the boiling broth. Add carrots, then cover and simmer until meat is no longer pink in center (cut to test), about 5 minutes. Skim off and discard fat. Add lemon juice to taste. Ladle an equal portion of meatballs and soup into 6 wide soup bowls. Sprinkle an equal portion of sorrel shreds over each serving. Makes 9 cups, 6 servings.
Photo: Shreds of sorrel lace this cheese omelet with color and tartness. Garnish with whole leaves, if desired
Photo: Set salmon fillets on a bed of sorrel leaves and steam. Tart sorrel offers pleasant contrast to rich salmon
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|Date:||Apr 1, 1988|
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