karstyl at gmail.com
Wed May 13 12:46:28 PDT 2009
Anne-Marie Rousseau wrote:
> I always slice up and steam zuchhini, patty pans, red bell pepper layered with a chiffonade of sorrel.
> sprinkle with cracked black pepper and sea salt
> alternately, a traditional french potage of sorrel with creme fraische rocks the free world :)
I do have some left over sour cream . . . Not quite the same, but still
> enjoy your windfall!
I was also thinking of freezing it, I might be doing a fancy French
feast for forty this fall. If I put it in a vacuum bag and put it in the
deep freeze it should still be good for a sauce. And I it will be a
hard-to-find ingredient then. It is just that it looks so yummy, sitting
here, that I want to cook with it.
> On Wed 09/05/13 12:00 , Karstyl karstyl at gmail.com sent:
>> So, if your co-worker just walked in and placed a very generous 2
>> handfuls of Sorrel (Rumex acetosa) leaves with you, what would you cook
>> for dinner?
More information about the Sca-cooks