Recipe from Martha Stewart Living Everyday Food July/August 2003 and Husband-Tested in the kitchen of Alice Wootton
Serves 4
**This salad is fabulous and it takes me all of 20 minutes to make! The combination of flavors (especially the lemon and mint) and textures (the tender chicken and the crunchy pecans) will make your mouth tingle. It’s pretty too. It goes perfectly with sliced fresh tomatoes on the side. Zucchini and mint are now available at the Orange County HomeGrown Farmers Market. All of the ingredients can be found at Lost River Market & Deli, including locally raised chicken.
¼ cup plus 1 Tablespoon olive oil (divided)
¼ cup fresh lemon juice
Kosher salt, to taste
Freshly ground pepper, to taste
1 ¼ pounds zucchini, thinly sliced
1 pound skinless, boneless chicken breasts (pound a bit so that breasts are uniform in size for even cooking)
1 large bunch fresh baby spinach leaves, rinsed well and spun dry
½ red onion, sliced very thinly
¾ cup pecans, toasted and chopped
¼ cup freshly grated Parmesan cheese
¼ cup fresh mint, chopped
In a large bowl, whisk together ¼ cup olive oil, the lemon juice and salt and pepper. Add the zucchini slices and toss to coat. Allow the zucchini to marinate while you’re cooking the chicken.
In a large skillet, heat 1 Tablespoon olive oil over medium heat. Season the chicken with salt and pepper. Cook until golden brown on both sides, about 7 minutes per side. Add about ¼ cup water to skillet after both sides are browned. Remove from skillet, and slice thinly, about ½ inch thick.
Add the chicken with juices from skillet and remaining ingredients to the zucchini mixture and toss well.
Friday, June 27, 2008
Sunday, June 15, 2008
Mother's Macaroni Salad
Recipe from Alice's Mother, Martha and Husband Tested over many years!
My mother and I have made this salad on many occasions. My brother loves this salad and requests it often. It's perfect for a picnic or an informal gathering of friends or even for your lunchbox with a sandwich. It's always eaten right up so you won't need to worry about taking home leftovers. I love it best while it's still a bit warm served along with with fried bluegill fillets or grilled hamburgers, however, it tastes quite good cold. All of the ingredients can be found at Lost River Market & Deli. This doesn't take long to make at all, but to save even more time, you can buy hard boiled eggs in the deli.
2 cups elbow macaroni
1/2 green bell pepper, minced
1 small jar of pimientos, drained and chopped or 1 roasted red pepper, chopped
4 hard boiled eggs, peeled and sliced or chopped
1 can diced tomatoes, undrained
1/2 cup Miracle Whip
Kosher salt, to taste
Freshly ground pepper, to taste
Prepare macaroni as directed. While macaroni is cooking, place all ingredients except Miracle Whip, salt and pepper into a large bowl. When macaroni is done, drain off the water and then while still warm, put macaroni in the large bowl with other ingredients. Add the Miracle Whip. (May add more to desired consistency, but you may want to do that a bit later because the warm macaroni will absorb some of the Miracle Whip.) Sprinkle with salt and pepper. Serve immediately or chill for later.
My mother and I have made this salad on many occasions. My brother loves this salad and requests it often. It's perfect for a picnic or an informal gathering of friends or even for your lunchbox with a sandwich. It's always eaten right up so you won't need to worry about taking home leftovers. I love it best while it's still a bit warm served along with with fried bluegill fillets or grilled hamburgers, however, it tastes quite good cold. All of the ingredients can be found at Lost River Market & Deli. This doesn't take long to make at all, but to save even more time, you can buy hard boiled eggs in the deli.
2 cups elbow macaroni
1/2 green bell pepper, minced
1 small jar of pimientos, drained and chopped or 1 roasted red pepper, chopped
4 hard boiled eggs, peeled and sliced or chopped
1 can diced tomatoes, undrained
1/2 cup Miracle Whip
Kosher salt, to taste
Freshly ground pepper, to taste
Prepare macaroni as directed. While macaroni is cooking, place all ingredients except Miracle Whip, salt and pepper into a large bowl. When macaroni is done, drain off the water and then while still warm, put macaroni in the large bowl with other ingredients. Add the Miracle Whip. (May add more to desired consistency, but you may want to do that a bit later because the warm macaroni will absorb some of the Miracle Whip.) Sprinkle with salt and pepper. Serve immediately or chill for later.
Tuesday, June 10, 2008
Grilled Pizza
Recipe from the kitchen of Alice Wootton at the Orange County HomeGrown Farmers Market (Orleans, Indiana)
It's time to fire up the grill! I make this delicious pizza many times each year. It's probably my most requested recipe. (My hubby loves when I make this too.) I've even demonstrated grilling pizza at the farmers market to show how easy it is to do, especially when you can get the freshest produce which you'll find at Lost River Market & Deli and the Orange County HomeGrown Farmers Market. You can make the dough in advance, keep it in the fridge for a couple of days or even freeze it for later. The cheeses and veggies should be prepped in advance because once you flip the dough, they need to be put on at once because the pizza takes almost no time at all to cook. Grilled pizza is great for parties too.
Pizza Dough (There's a Whole Wheat Pizza Dough recipe on this blog too.)
1 cup warm water (105-115ºF)
1 Tablespoon sugar
1 envelope dry yeast
3 Tablespoons olive oil
3 cups all-purpose flour
1 ½ teaspoons salt
Combine water and sugar in food processor. Sprinkle yeast over; let stand until foamy, about 10 minutes. Add oil, then flour and salt. Process just until dough comes together. Knead on floured surface about 5 minutes. Add flour if needed. Lightly oil a large bowl. Add the dough; turn to coat with the oil. Cover bowl with plastic wrap, then a towel. Let the dough rise in warm place until doubled, about an hour. Punch down dough. Knead in the bowl about 2 minutes. Divide dough into 4 equal pieces. Roll and stretch out dough (dough will be very elastic) on a floured surface to a 9” shape. (*Dough can be made ahead frozen. Just spray PAM inside a large Ziplock bag. Place the dough inside the bag and seal shut. Thaw in the refrigerator. It will rise in the fridge.) When in a pinch for time, you can use store-bought refrigerated pizza dough.
How To Grill a Pizza
Brush the grill with olive oil. Heat the grill to medium. Place the pizza dough directly on the grill. Brush the top of the dough with olive oil. When the bottom of the dough is brown and crisp, use tongs to flip it over. Don’t be alarmed if the dough bubbles, it’s normal. Brush the top with olive oil and top with your favorite toppings. When the bottom of the dough is brown and crisp and the cheese is melted, slide the pizza off the grill with tongs onto a cutting board. Use a large knife or pizza wheel to slice into servings.
Pizza Toppings
Option 1: After flipping the dough and brushing the dough with olive oil, sprinkle with fresh minced garlic, fresh chopped tomatoes (or canned crushed tomatoes when out of season), drizzle with Eric’s Pesto (recipe follows), fresh blanched sweet corn (or frozen corn, thawed when out of season), and cubed or grated fresh mozzarella cheese.
Option 2: After flipping the dough and brushing the dough with olive oil, sprinkle with fresh minced garlic, cover dough with freshly grated Parmesan cheese, add fresh baby spinach leaves, and then sprinkle with fresh Feta cheese and cherry tomatoes, halved.
Other Options: Anything goes on a grilled pizza. If you decide to add meat, be sure it’s precooked. If you go with fresh vegetables such as sugar snap peas, zucchini, or peppers, etc… they’ll need to be blanched or roasted.
Eric’s Pesto
This recipe comes from Chef Eric Sinnott who introduced me to pesto.
Fresh Basil Leaves (fill to the top of the plastic knob of the food processor) about 4 cups, tightly packed (You can also do this in a blender.)
1-2 Cloves of fresh garlic
1/3 - 1/2 cup nuts (pignoli, pecans, walnuts, or almonds)
1/2 cup freshly grated Parmesan cheese
Pinch of Kosher salt
2 Tablespoons balsamic vinegar
2 teaspoons Dijon mustard
Several drops of Tabasco sauce
Olive oil
Allow the food processor to run until the above ingredients are well mixed and chopped fine. Then while it’s still running, drizzle olive oil through the feeder tube until the desired consistency. *The garlic, salt, vinegar, mustard and Tabasco can be adjusted to taste. I usually make several batches at once and then freeze them in small containers. Pesto tastes wonderful on pasta, tomatoes, potatoes, pizza and in soups.
It's time to fire up the grill! I make this delicious pizza many times each year. It's probably my most requested recipe. (My hubby loves when I make this too.) I've even demonstrated grilling pizza at the farmers market to show how easy it is to do, especially when you can get the freshest produce which you'll find at Lost River Market & Deli and the Orange County HomeGrown Farmers Market. You can make the dough in advance, keep it in the fridge for a couple of days or even freeze it for later. The cheeses and veggies should be prepped in advance because once you flip the dough, they need to be put on at once because the pizza takes almost no time at all to cook. Grilled pizza is great for parties too.
Pizza Dough (There's a Whole Wheat Pizza Dough recipe on this blog too.)
1 cup warm water (105-115ºF)
1 Tablespoon sugar
1 envelope dry yeast
3 Tablespoons olive oil
3 cups all-purpose flour
1 ½ teaspoons salt
Combine water and sugar in food processor. Sprinkle yeast over; let stand until foamy, about 10 minutes. Add oil, then flour and salt. Process just until dough comes together. Knead on floured surface about 5 minutes. Add flour if needed. Lightly oil a large bowl. Add the dough; turn to coat with the oil. Cover bowl with plastic wrap, then a towel. Let the dough rise in warm place until doubled, about an hour. Punch down dough. Knead in the bowl about 2 minutes. Divide dough into 4 equal pieces. Roll and stretch out dough (dough will be very elastic) on a floured surface to a 9” shape. (*Dough can be made ahead frozen. Just spray PAM inside a large Ziplock bag. Place the dough inside the bag and seal shut. Thaw in the refrigerator. It will rise in the fridge.) When in a pinch for time, you can use store-bought refrigerated pizza dough.
How To Grill a Pizza
Brush the grill with olive oil. Heat the grill to medium. Place the pizza dough directly on the grill. Brush the top of the dough with olive oil. When the bottom of the dough is brown and crisp, use tongs to flip it over. Don’t be alarmed if the dough bubbles, it’s normal. Brush the top with olive oil and top with your favorite toppings. When the bottom of the dough is brown and crisp and the cheese is melted, slide the pizza off the grill with tongs onto a cutting board. Use a large knife or pizza wheel to slice into servings.
Pizza Toppings
Option 1: After flipping the dough and brushing the dough with olive oil, sprinkle with fresh minced garlic, fresh chopped tomatoes (or canned crushed tomatoes when out of season), drizzle with Eric’s Pesto (recipe follows), fresh blanched sweet corn (or frozen corn, thawed when out of season), and cubed or grated fresh mozzarella cheese.
Option 2: After flipping the dough and brushing the dough with olive oil, sprinkle with fresh minced garlic, cover dough with freshly grated Parmesan cheese, add fresh baby spinach leaves, and then sprinkle with fresh Feta cheese and cherry tomatoes, halved.
Other Options: Anything goes on a grilled pizza. If you decide to add meat, be sure it’s precooked. If you go with fresh vegetables such as sugar snap peas, zucchini, or peppers, etc… they’ll need to be blanched or roasted.
Eric’s Pesto
This recipe comes from Chef Eric Sinnott who introduced me to pesto.
Fresh Basil Leaves (fill to the top of the plastic knob of the food processor) about 4 cups, tightly packed (You can also do this in a blender.)
1-2 Cloves of fresh garlic
1/3 - 1/2 cup nuts (pignoli, pecans, walnuts, or almonds)
1/2 cup freshly grated Parmesan cheese
Pinch of Kosher salt
2 Tablespoons balsamic vinegar
2 teaspoons Dijon mustard
Several drops of Tabasco sauce
Olive oil
Allow the food processor to run until the above ingredients are well mixed and chopped fine. Then while it’s still running, drizzle olive oil through the feeder tube until the desired consistency. *The garlic, salt, vinegar, mustard and Tabasco can be adjusted to taste. I usually make several batches at once and then freeze them in small containers. Pesto tastes wonderful on pasta, tomatoes, potatoes, pizza and in soups.
Monday, June 9, 2008
Eric’s Pesto
Recipe from Chef Eric Sinnott who introduce me to pesto!
I usually make several batches at once and then freeze them in small containers. Pesto tastes wonderful on Grilled Pizza (recipe on this blog), pasta, tomatoes, potatoes, and in soups.
Fresh Basil Leaves (fill to the top of the plastic knob of the food processor) about 4 cups, tightly packed
1-2 Cloves of fresh garlic
1/3 - 1/2 cup nuts (pignoli, pecans, walnuts, or almonds)
1/2 cup freshly grated Parmesan cheese
Pinch of Kosher salt
2 Tablespoons balsamic vinegar
2 teaspoons Dijon mustard
Several drops of Tabasco sauce
Olive oil
Allow the food processor to run until the above ingredients are well mixed and chopped fine. Then while it’s still running, drizzle olive oil through the feeder tube until the desired consistency. *The garlic, salt, vinegar, mustard and Tabasco can be adjusted to taste.
I usually make several batches at once and then freeze them in small containers. Pesto tastes wonderful on Grilled Pizza (recipe on this blog), pasta, tomatoes, potatoes, and in soups.
Fresh Basil Leaves (fill to the top of the plastic knob of the food processor) about 4 cups, tightly packed
1-2 Cloves of fresh garlic
1/3 - 1/2 cup nuts (pignoli, pecans, walnuts, or almonds)
1/2 cup freshly grated Parmesan cheese
Pinch of Kosher salt
2 Tablespoons balsamic vinegar
2 teaspoons Dijon mustard
Several drops of Tabasco sauce
Olive oil
Allow the food processor to run until the above ingredients are well mixed and chopped fine. Then while it’s still running, drizzle olive oil through the feeder tube until the desired consistency. *The garlic, salt, vinegar, mustard and Tabasco can be adjusted to taste.
Meringue Chantilly & Pastry Cream with Cognac
Recipe from Ina Garten's Barefoot in Paris and Husband Tested in Alice's Kitchen
Now that the berries are coming on, it's time to think about ways to use the bounty. I made these for good friends who had had a crummy day. We ate out on the screened-in porch while enjoying the bird calls. This dessert definitely cheered them up! You'll find local strawberries and fresh local eggs at Lost River Market & Deli and also at the Orange County HomeGrown Farmers Markets. Make these beautiful treats for a very special occasion. Top with fresh fruit such as strawberries, blueberries, raspberries, blackberries, plums, nectarines or peaches. (Add a sprinkling of sugar to the fruit to sweeten, if needed.) Meringues are best made on a day with no humidity. If it’s humid outside, the meringues tend to “weep.” Meringues can be made several days in advance. Keep in an airtight container. The pastry cream can be made and chilled a couple of days in advance.
Meringue Chantilly
6 extra - large egg whites, at room temperature
1/4 teaspoon cream of tartar
Kosher salt
1 1/2 cups granulated sugar, divided
1/2 teaspoon pure vanilla extract
Preheat the oven to 200 degrees F. Line 1 baking sheet with parchment paper. Using a small glass and a pencil, draw 6 (3 1/2-inch) circles on each piece of paper. Turn the paper face-down on the baking sheets.
In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, cream of tartar, and a large pinch of salt on medium speed until frothy. Add 1 cup of the sugar and raise the speed to high until the egg whites form very stiff peaks. Whisk in the vanilla. Carefully fold the remaining 1/2 cup of sugar into the meringue. With a large star - shaped pastry tip, pipe a disc of meringue inside each circle. Pipe another layer around the edge to form the sides of the shells.
Bake for 2 hours, or until the meringues are dry and crisp but not browned. Turn off the heat and allow the meringues to sit in the oven for 4 hours or overnight. Place each meringue on a plate, fill with Pastry Cream with Cognac and top with fruit.
Pastry Cream with Cognac
5 extra-large egg yolks, room temperature
3/4 cup sugar
3 tablespoons cornstarch
1 1/2 cups scalded milk (to scald milk, heat it just below the boiling point)
1/2 teaspoon pure vanilla extract
1 teaspoon Cognac
1 tablespoon unsalted butter
1 tablespoon heavy cream
In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium-high speed for 4 minutes, or until very thick. Reduce to low speed, and add the cornstarch.
With the mixer still on low, slowly pour the hot milk into the egg mixture. Pour the mixture into a medium saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens, 5 to 7 minutes. Don't be alarmed when the custard comes to a boil and appears to curdle; switch to a whisk and beat vigorously. Cook, whisking constantly, for another 2 minutes; the custard will come together and become very thick, like pudding. Stir in the vanilla, Cognac, butter, and heavy cream. Pour the custard through a sieve into a bowl. Place plastic wrap directly on the custard and refrigerate until cold.
Yield: 2 cups
Now that the berries are coming on, it's time to think about ways to use the bounty. I made these for good friends who had had a crummy day. We ate out on the screened-in porch while enjoying the bird calls. This dessert definitely cheered them up! You'll find local strawberries and fresh local eggs at Lost River Market & Deli and also at the Orange County HomeGrown Farmers Markets. Make these beautiful treats for a very special occasion. Top with fresh fruit such as strawberries, blueberries, raspberries, blackberries, plums, nectarines or peaches. (Add a sprinkling of sugar to the fruit to sweeten, if needed.) Meringues are best made on a day with no humidity. If it’s humid outside, the meringues tend to “weep.” Meringues can be made several days in advance. Keep in an airtight container. The pastry cream can be made and chilled a couple of days in advance.
Meringue Chantilly
6 extra - large egg whites, at room temperature
1/4 teaspoon cream of tartar
Kosher salt
1 1/2 cups granulated sugar, divided
1/2 teaspoon pure vanilla extract
Preheat the oven to 200 degrees F. Line 1 baking sheet with parchment paper. Using a small glass and a pencil, draw 6 (3 1/2-inch) circles on each piece of paper. Turn the paper face-down on the baking sheets.
In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, cream of tartar, and a large pinch of salt on medium speed until frothy. Add 1 cup of the sugar and raise the speed to high until the egg whites form very stiff peaks. Whisk in the vanilla. Carefully fold the remaining 1/2 cup of sugar into the meringue. With a large star - shaped pastry tip, pipe a disc of meringue inside each circle. Pipe another layer around the edge to form the sides of the shells.
Bake for 2 hours, or until the meringues are dry and crisp but not browned. Turn off the heat and allow the meringues to sit in the oven for 4 hours or overnight. Place each meringue on a plate, fill with Pastry Cream with Cognac and top with fruit.
Pastry Cream with Cognac
5 extra-large egg yolks, room temperature
3/4 cup sugar
3 tablespoons cornstarch
1 1/2 cups scalded milk (to scald milk, heat it just below the boiling point)
1/2 teaspoon pure vanilla extract
1 teaspoon Cognac
1 tablespoon unsalted butter
1 tablespoon heavy cream
In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium-high speed for 4 minutes, or until very thick. Reduce to low speed, and add the cornstarch.
With the mixer still on low, slowly pour the hot milk into the egg mixture. Pour the mixture into a medium saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens, 5 to 7 minutes. Don't be alarmed when the custard comes to a boil and appears to curdle; switch to a whisk and beat vigorously. Cook, whisking constantly, for another 2 minutes; the custard will come together and become very thick, like pudding. Stir in the vanilla, Cognac, butter, and heavy cream. Pour the custard through a sieve into a bowl. Place plastic wrap directly on the custard and refrigerate until cold.
Yield: 2 cups
Monday, June 2, 2008
Pecan Crusted Salmon with Sorrel Cream Sauce
Recipe from Bon Appétit Magazine July 1996 featuring The Pepper Mill Restaurant in Clearwater, Florida and husband tested in Alice’s kitchen
Here's another great recipe in which you can use sorrel for a creamy sauce for salmon. It's easy to make but it has a wow factor. Sorrel is now available from a local farmer at Lost River Market & Deli and also at the Orange County HomeGrown Farmers Market. Try Sensational Sorrel Soup too. The recipe is on this blog.
Sauce
1/2 cup (packed) chopped fresh sorrel or spinach
2 tablespoons dry white wine
1 1/2 teaspoons minced shallots
1 cup whipping cream
1 1/2 teaspoons fresh lime juice
ground white pepper
Fish
1/2 cup pecans (about 2 ounces)
1 1/2 teaspoons chopped fresh tarragon or 1/2 teaspoon dried
1 1/2 teaspoons chopped fresh basil or 1/2 teaspoon dried
1 tablespoon butter, room temperature
4 6-ounce salmon fillets
For Sauce: Combine sorrel, wine and shallots in heavy small saucepan. Stir over medium heat until sorrel wilts, about 2 minutes. Add cream and lime juice. Boil until reduced to sauce consistency, about 12 minutes. Transfer sauce to blender. Purée until almost smooth. Return sauce to same saucepan. Season with ground white pepper and salt. (Can be made one day in advance. Keep chilled and then reheat on low before serving.)
For Fish: Finely grind pecans, tarragon and basil in processor. Blend in butter. Season with salt and pepper. Transfer to small bowl. (Nut mixture can be made 1 day ahead. Cover and chill. Let nut mixture stand at room temperature 30 minutes before using.)
Preheat oven to 350°F. Oil large baking sheet. Arrange salmon on prepared sheet. Sprinkle lightly with salt and pepper. Spoon equal amount of nut mixture over top of each fillet.
Bake salmon until cooked through, about 20 minutes.
Meanwhile, bring sauce to simmer.
Using spatula, transfer salmon to plates. Spoon sauce around fish. Serves 4.
Here's another great recipe in which you can use sorrel for a creamy sauce for salmon. It's easy to make but it has a wow factor. Sorrel is now available from a local farmer at Lost River Market & Deli and also at the Orange County HomeGrown Farmers Market. Try Sensational Sorrel Soup too. The recipe is on this blog.
Sauce
1/2 cup (packed) chopped fresh sorrel or spinach
2 tablespoons dry white wine
1 1/2 teaspoons minced shallots
1 cup whipping cream
1 1/2 teaspoons fresh lime juice
ground white pepper
Fish
1/2 cup pecans (about 2 ounces)
1 1/2 teaspoons chopped fresh tarragon or 1/2 teaspoon dried
1 1/2 teaspoons chopped fresh basil or 1/2 teaspoon dried
1 tablespoon butter, room temperature
4 6-ounce salmon fillets
For Sauce: Combine sorrel, wine and shallots in heavy small saucepan. Stir over medium heat until sorrel wilts, about 2 minutes. Add cream and lime juice. Boil until reduced to sauce consistency, about 12 minutes. Transfer sauce to blender. Purée until almost smooth. Return sauce to same saucepan. Season with ground white pepper and salt. (Can be made one day in advance. Keep chilled and then reheat on low before serving.)
For Fish: Finely grind pecans, tarragon and basil in processor. Blend in butter. Season with salt and pepper. Transfer to small bowl. (Nut mixture can be made 1 day ahead. Cover and chill. Let nut mixture stand at room temperature 30 minutes before using.)
Preheat oven to 350°F. Oil large baking sheet. Arrange salmon on prepared sheet. Sprinkle lightly with salt and pepper. Spoon equal amount of nut mixture over top of each fillet.
Bake salmon until cooked through, about 20 minutes.
Meanwhile, bring sauce to simmer.
Using spatula, transfer salmon to plates. Spoon sauce around fish. Serves 4.
Sensational Sorrel Soup
Recipe from The Silver Palate Cookbook and husband tested in Alice's kitchen
6 Servings
You are going to love this deliciously creamy soup! Serve it as a starter for an elegant dinner with friends or with a crisp salad for a fancy lunch. We are so lucky to have locally grown fresh sorrel now in the produce section at Lost River Market & Deli and at the Orange County HomeGrown Farmers Market. Sorrel cooks up like spinach, but it has a lovely mild lemony flavor. Sorrel also makes a great sauce for fish. Try it with Pecan Crusted Salmon with Sorrel Cream Sauce. (Recipe on this blog.) Read more about sorrel at the end of this recipe.
½ pound (2 sticks) sweet unsalted butter
2 large yellow onions, peeled and thinly sliced
4 large cloves garlic, peeled and chopped
10 cups tightly packed fresh sorrel leaves, washed and stems removed
4 cups chicken stock or vegetable broth
¾ cup chopped Italian parsley
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
2 teaspoons freshly ground nutmeg
pinch of cayenne pepper
1 cup dairy sour cream (optional garnish)
snipped fresh chives (optional garnish)
Melt the butter in a soup pot. Add onions and garlic and cook, covered, over medium heat until tender and lightly colored, about 15 minutes.
Add the sorrel, cover, and cook until it is completely wilted, about 5 minutes.
Add stock, parsley, salt, pepper, nutmeg and cayenne, and bring to a boil. Reduce heat, cover, and simmer for 50 minutes.
Puree until smooth with a blender or food processor. (I use a hand blender.)
Taste and correct seasonings.
If serving soup cold, refrigerate for at least 4 hours. (We prefer it hot, but it would be good chilled on a warm and sunny spring day.)
Ladle soup into bowls and garnish with sour cream and chives before serving.
**Sorrel, a hardy perennial herb, with its peak season in the spring, has leaves are shaped much like those of spinach and range from pale to dark green in color and from 2 to 12 inches in length. Locally grown fresh sorrel is now available in the produce section at Lost River Market & Deli and at the Orange County HomeGrown Farmers Market. It should be chosen for its bright green, crisp leaves. Sorrel with woody-looking stems or leaves that are yellow or wilted should be avoided. Refrigerate fresh sorrel in a plastic bag for up to 3 days.In the spring, when at its youngest and mildest, sorrel is used in salads or cooked as a vegetable. It's high in vitamin A and contains some calcium, phosphorus, potassium, magnesium and vitamin C.
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