You Will Need: Sorrel, 4 cups, chopped Onions, 1 cup, chopped Carrots, 1 cup, chopped Flour, 2 Tbsp Garlic, 3 Tbsp, chopped Butter, 2 Tbsp Chicken Broth, 1 quart Recipe Serves: 4 Instructions: 1. Sauté onions and carrots in butter until browned and translucent. Add flour and sauté about 2 minutes until a paste forms.
You Will Need: Garlic, 6 cloves, minced into a paste Butter, 3 Tbsp. Sorrel, 1 oz, chiffonade, midrib removed Rosemary, 1/3 cup, leaves only Leg of Lamb, 4-5 lbs. Dry Vermouth, 1/4 cup Salt/Pepper, to taste Recipe Serves: 6 Instructions: 1. Melt the butter in a saucepan and mix in the sorrel, rosemary and garlic.
You Will Need: Sorrel leaves, 2 cups, chopped Scallions, 1 Tbsp, thinly sliced Eggs, 6 each, beaten Butter, 1 tsp Thick-cut Ham, ½ cup, chopped Goat Cheese, ½ cup Salt, 1 tsp Pepper, 1 tsp Recipe Serves: 6 Instructions: 1. Preheat oven to 450. 2. In a medium bowl whisk together eggs, goat cheese, salt,
You Will Need: Shallots, 2, minced Butter, ¼ cup Smoked Salmon, 8 oz, cooked Fettucine, 1 lb, cooked Half & Half, 1 cup Sorrel, 1 cup, minced Parsley, ¼ cup, minced Scallions, 2 Tbsp, minced Parmesan Cheese, 1/3 cup Tomatoes, ½ cup, diced Salt/Pepper, to taste Recipe Serves: 4 Instructions: 1. In a saucepan, heat
You Will Need: Herring, 6 filets, (2-3 lbs.) Sorrel leaves, 2 cups Lemon Juice, 1/4 cup Lemon Zest, 1 Tbsp. Olive Oil, 1/2 cup Shallots, 2, minced, White Wine, 1/2 cup Salt/Pepper, to taste Recipe Serves: 6 Instructions: 1. Combine all ingredients in a bowl or bag and let the fish marinate for 1-2 hours.
You Will Need: Sorrel, 6 leaves, midrib removed Basil, 6 sprigs Cilantro, 6 sprigs Parsley, 6 sprigs Lime Juice, 6 Tbsp. 2T red wine vinegar Black Pepper, 1/2 tsp, ground Celery Salt, 1/2 tsp. Worcestershire Sauce, 2-3 dashes Tabasco Sauce, 2-3 dashes Tomato Juice, 32 oz. Celery stalks, 3 large, cut in half Recipe Serves:
You Will Need: Green Pepper, 4 each, diced Sorrel, 1 cup, leaves only, chopped Juice & Zest of 1/2 Lemon Shallots, 2, chopped Garlic, 2 cloves, minced Potatoes, 3 each, medium sized, diced Vegetable Stock, 4 cups Half & Half, 1/3 cup Salt/Pepper, to taste Chives, 1 Tbsp, snipped, for garnish Recipe Serves: 8 Instructions: