Sorrel is kind of my "new thing". It's delicious and tart and healthy and I wish it were more common. I tried it for the first time last summer, when IFC and I made a sorrel and scallop steamed dumpling. When I get a new ingredient, I generally like to just experiment with putting it in regular things that I think it might add a nice flavor to (which yields mostly hits, but a few misses -- I'm talking to you, dandelion greens) though I sometimes like to internet it up.
After doing some internet research, it seems people primarily cook the sorrel and make soups from it, but I like it raw. My research did yield the proper spelling of the word, however. This is what I found when I first looked: Herb Sorrell. He wasn't a commie!
After using all this current batch of sorrel to make a pesto, I'm convinced this is THE best use for it. I'll probably never make a plain basil pesto again. The sorrel adds a nice, lemony bite (you can really taste the oxalic acid!), that meshes nicely with the sharpness of the feta and the creaminess of the nuts and olive oil. I find plain basil pesto often has a undernote that tastes the way a basement smells, and the sorrel completely mitigates this problem.
The recipe after the jump.
Continue reading "A Recipe For The Sorrel Pesto I've Been Eating On Everything" »






Here's a riddle: what holiday comes after Memorial Day, before July 4th, and is NOT Father's Day? Give up? It's PRIDE, silly! IFC, Caesar Chavez, Bosie Douglas and some others gathered to commemorate this fine season with a brunch at my apartment. Brunch is nice for apartment dwellers because you can play your music loud, and your guests can get as Bloody Mary-drunk and rowdy as they want and your neighbors don't mind. And what with the Danny Tenaglia mega-mixes, the jello shot mold, and the drunken, homosexual shouting, it was a good thing.
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