[Sca-cooks] Sorrel, was Purslane

lilinah@earthlink.net lilinah at earthlink.net
Wed Aug 16 10:41:10 PDT 2006

At 12:07 PM -0500 16/08/06, Anne-Marie Rousseau wrote:
>the stuffed eggs from la Varenne call for sorrel (mmm),

I've got the "old" edition of La Varenne (just "Le Cuisinier 
Francois"). I really want to get the new expanded edition (i gather 
it has THREE cookbooks in it). I enjoy quite a few of his recipes and 
i have you to thank for turning me on to him :-)

Yeah, yeah, he's about half a century out of period for the SCA, and 
his style is tending toward modern rather than Renaissance, but he's 
got yummy stuff and i can eat whatever i want at home ;-P

>and for modern cooking, I
>like to layer sliced yellow squash, zuchini and red bell pepper in 
>my steamer with
>fresh sorrel leaves and steam till just done. the leaves impart this 
>lovely lemon
>flavor and with cracked black pepper and salt, I find it doesnt need 
>any butter :)
>sorrel grows like a week here inSeattle...I need to put it in a pot 
>to contain it!

I don't have a yard (i'm in a second floor apartment) and the bunches 
of sorrel i see for sale here, even in the miraculous Berkeley Bowl 
Market, tend to be rather tiny and in the fresh herb section, not the 
vegetable section. Sigh.

Urtatim (that's err-tah-TEEM)
the persona formerly known as Anahita

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