[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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