Sorrely Needed Advice

Our two Sorrel plants have gone bonkers this Spring. We've already made the classic Troisgros recipe Saumon a l'oseille (rich but as delicious as its reputation) and Sorrel soup and Potato-Sorrel soup. Does anyone have any other worthy recipes using Sorrel? Thanks in advance,

Christian

[Jenise]

Consider salad. Fresh sorrel with beets makes a nifty sweet n' sour combination, especially when tempered by some goat cheese or fresh ricotta. A simple dressing of good olive and vinegar is all you need to finish the dish.

Or a hot potato salad.

Chop up some spuds into chunks, or if they're available use small new potatoes about the size of walnuts. Boil. Drain.
Put into a bowl, put some dollops of butter on top, let them melt. Stir through two or three handfuls of freshly picked, rinsed sorrel.
Eat as is, or with a few shavings of parmesan cheese.

Or in an omelette.

Cook the omelette as usual, and just before turning it in half, add a handfull of fresh, roughly chopped sorrel and a few shavings of cheese. Parmesan, again, is good - or if you like wensleydale - which I do - crumble in some bits of wensleydale instead. The salty crumbly wensleydale and the lemon tang of sorrel seem to complement each other.

[Jenise]

Great ideas, Matilda. And speaking of walnuts--I can suddenly taste how good a sorrel pesto would be.

And speaking of walnuts--I can suddenly taste how good a sorrel pesto would be.

And right you are...I made a pesto of sorrel, walnuts, a dry "Portuguese" style cheese and a bit of olive oil. Delicious. Matilda's potatoes are next.

[Jenise]

Cool!

Say, I just remembered seeing a lot of sorrel in the Vietnamese markets where I used to live in So Cal. So I looked it's use up, and learned this: never cooked, in Vietnamese cooking sorrel joins the group of fresh herbs that is torn and added to Pho, fresh spring rolls or folded into lettuce packets along with other herbs, meats or fried foods. The collection of fresh herbs used this way is called Rua Thom, and sorrel is known individually as rua chua, or "sour herb".