Kosher salt and pepper
4 ounces bulk Italian sausage (chicken or pork)
1/2 teaspoon minced fresh rosemary
Pinch ground nutmeg
4 ounces cremini mushrooms, trimmed
5 teaspoons olive oil
1/3 cup heavy cream
8 ounces (2 1/4 cups) orecchiette
1/4 cup dry white wine
1 ounce Pecorino Romano cheese, grated (1/2 cup)
1 cup sorrel leaves, sliced
1 1/2 teaspoons lemon juice
Pulse mushrooms in food processor until finely chopped, 10 to 12 pulses. Heat 2 teaspoons oil in 10-inch skillet over medium-high heat. Add sausage and brown with a pinch of nutmeg, breaking into pieces. Transfer sausage to bowl and add cream; set aside. Bring 2 quarts water to boil in large Dutch oven. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 3/4 cup cooking water, then drain pasta and return it to pot. While pasta cooks, return now-empty skillet to medium heat. Add 2 teaspoons oil, mushrooms, and pinch salt; cook, stirring frequently, until mushrooms are browned, 3 to 5 minutes. Stir in remaining 1 teaspoon oil, remaining garlic, 1/2 teaspoon rosemary, and ¼ teaspoon pepper; cook until fragrant, about 30 seconds. Stir in wine, scraping up any browned bits, and cook until completely evaporated, 1 to 2 minutes. Stir in sausage-cream mixture and 1/3 cup reserved cooking water and simmer 1 to 3 minutes. Remove pan from heat and stir in Pecorino until smooth. Add sauce, sorrel, and lemon juice to pasta and toss well to coat. Before serving, adjust consistency with remaining reserved cooking water as needed and season with salt and pepper. Serves 2. Adapted from Cook’s Illustrated Jan./Feb. 2014.
This soup has the consistency of cream of spinach soup with the unique lemony flavor of sorrel. We serve this soup with a hearty, peasant style bread and hard cheese and fruit.
- 3 cups chopped de-ribbed sorrel leaves
- 1 onion, chopped
- 3 cups stale bread, cubed
- 3-4 Tbs olive oil
- 1-2 cloves garlic
- 2-3 quarts chicken or vegetable stock
- salt to taste
In a large heavy bottomed pot, saute onion and garlic in olive oil until translucent. Add stock and cover. Add the bread chunks and allow the soup to simmer until the bread is thoroughly soaked. Add the sorrel and simmer for 1 minute. Place the soup in a food processor and blend until smooth. More stock can be added at this time if the soup is too thick. Add salt and pepper to taste and reheat if necessary.
- 1 Tbsp. extra virgin olive oil
- 2 Tbsp. garlic, peeled & finely minced (about 3 large garlic cloves)
- 1 Tbsp. shallot, peeled & finely minced (about 1 large shallot)
- 1 c. daikon radish, peeled & sliced crosswise into paper-thin rounds (about 1 large radish)
- 2 c. daikon greens, finely chopped crosswise into narrow strips
- 1/4 c. fresh sorrel, finely minced
- 2 Tbsp. fresh basil, finely chopped crosswise into narrow strips
- 1 Tbsp. fresh thyme (about 10 sprigs)
- 1 c. water
- 1/2 tsp. ground nutmeg
- 1 Tbsp. butter
- salt, to taste
- pepper, to taste
- 2 Tbsp. low-fat sour cream
- Parmesan cheese, grated (for garnish)
Saute garlic & shallot in olive oil on low heat, & cook until tender (about 30 seconds). Add all other ingredients, except the sour cream & Parmesan cheese, and cook until liquid has almost completely evaporated. Be sure to cook the ingredients on low-heat, as you want to blanch the greens, so that they retain their bright green color. Taste-test a radish (allow it to cool first so you don’t burn your mouth!); it should be pliable but still retain a bit of its crunch. When ready, remove from heat. Allow to cool a bit, mix in sour cream, stir thoroughly, garnish with Parmesan cheese, & serve. From Cookingwithcorey.info
- 3 cups sorrel leaves
- 2 oz. butter
- 3 lbs yellow Finn potatoes
- salt and pepper
- 2 cups milk, stock, or combination
- ¼ cup grated Swiss cheese
- 2 Tbs. grated Parmesan cheese
Preheat oven to 375 and butter a large baking dish. Remove stems from sorrel, rinse, and spin dry. Melt half of butter in sauté pan, add sorrel and cook until completely wilted. Set aside.
Peel and thinly slice potatoes. Layer half of the potatoes in the baking dish and season with nutmeg salt and pepper. Spread the sorrel over the potatoes, layer the remaining potatoes on top, and then pour the liquid over it all. Cut the rest of the butter into pats and distribute over the top of the potatoes and sprinkle with cheeses. Bake for 1 hour, or until the liquid has been absorbed and the top is brown.
From Shepherd’s Garden Seed catalog.
- 2 cups large lima beans, soaked
- 1 bay leaf, 4 parsley sprigs, 2 thyme sprigs
- Salt and pepper
- 1 Tbs. butter
- ½ c. finely diced leek or onion
- 1 c. chopped parsley
- 2 c. sorrel, stems removed and leaves chopped
- ¼ c. cream
Drain the beans, then boil in 1 quart fresh water in a soup pot for 10 minutes. Add the bay leaf, parsley sprigs, and thyme, lower the heat, and simmer for 30 minutes. Add 1 tsp. salt and continue cooking until tender, 15 minutes or so. Drain, but reserve the broth. Run your fingers through the beans to loosen the skins, then remove them. This is a fiddly step, but makes the beans easier to digest and gives them a silky texture. Melt the butter in a skillet, add the leek or onion and ¾ c. of the parsley and cook over medium heat until onion is soft, about 5 minutes. Add the sorrel and cook until it has wilted. Stir in 1 cup of the bean broth and simmer until most of it has evaporated. Add beans, cream and remaining parsley. Thin with additional broth if necessary. Taste for seasonings and serve.
From Vegetarian Cooking for Everyone by Deborah Madison