I have now tried sorrel

sorrell

I am so behind on my reading list but I just recently finished The Tenth Muse – My Life in Food by Judith Jones.  Ms. Jones was the editor known for getting the story of Anne Frank published, and then was the editor for Julia Child(starting with Mastering the Art of French Cooking), the first of many cooks/chefs/food writers that she worked with.  The book was a great peek into someone’s life where passion and career truly went hand in hand.

In the back of the book are a selection of recipes including several using sorrel, one of the earlier greens available in the Northeast.  I had never tasted this green before and was excited to something new – and one of the farmers at my local market had it!  Warning – when cooking this bright green quickly becomes a drab olive green. The following is Ms. Jones’ recipe for Sorrel and Leek Pancakes, which she learned to make from Marian Morash.

Judith Jones’ Sorrel and Leek Pancakes

  • 3 good-size leeks
  • 1 large bunch of sorrel (about 2 cups)
  • 2 tablespoons butter
  •  2 eggs
  • ¼ cup flour
  • Salt and freshly ground pepper
  • Vegetable oil or light olive oil

Discard any course outer leaves of the leeks, and cut off the tops where the leaves turn darkish green.  Quarter the leeks length-wise, and wash carefully.  Drain, pat dry, and cut into small pieces.  Remove any coarse stems from the sorrel, then rinse the leaves, dry them, and cut into strips.  Heat the butter in a large sauté pan, and cook the leeks, covered, over low heat until tender, about 7 minutes.  Add the sorrel leaves, and cook, covered, 2 minutes.  Remove to a bowl, and let cook slightly.

Beat the eggs in a separate bowl, and whisk in the flour and ¼ teaspoon salt until smooth. Combine with the leeks and sorrel; taste, and add a few grindings of pepper and more salt if necessary.

Film the bottom of a large frying pan with enough oil to cover, and set over medium-high heat. When hot, drop the leek-sorrel batter in, by the large spoonful. Press down lightly to flatten each pancake into a circle about 2 ½ inches in diameter. Cook them, adding a little more oil as needed, in two or three batches, over medium heat, for 3 to 4 minutes on each side.

*She suggests a dollop of crème fraiche or sour cream or a wedge of lemon.  I tried the sour cream and it made the difference.

This with a slice of bread made a great light dinner.  I think I might try sorrel next in a sauce for fish to see if I can notice more of the citrusy taste it’s supposed to have. I can’t wait to try other recipes in the book!

sorrell pancakes

Notice how crazy yellow the pancakes are – it’s those free-range eggs from the market!

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2 responses to this post.

  1. yum! savory pancakes… i must try some version of these. i’ve never had sorrel either, but i will look out for it at my farm markets, which i am just getting to know. can you just cook it like collards or kale too?

    Reply

    • Posted by hungryinhudsonny on May 20, 2009 at 9:24 pm

      I don’t have a lot of experience yet, but it seems more like spinach or baby greens. It might be good added to a salad. Let me know what you come up with!

      Reply

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