[Sca-cooks] Sorrel
Gwen Barclay
gwenb at cvtv.net
Thu May 14 09:25:41 PDT 2009
A word of caution. Be careful when using sorrel - cut edges tend to turn
dark, as badly as basil. I like to add fresh parsley when cutting in a
chiffonode or blending for a soup or sauce to brighten the color. Also, add
the sorrel at the last minute. Sorrel is excellent in a French or sour
bread stuffing - again with parsley or other herb which holds its color -
use to stuff mushroom caps or shrimp. Top with a soft cheese such as
Fontana; bake a few minutes to melt cheese. Delish!
Gwen
More information about the Sca-cooks
mailing list