serves 4 4 skinless, boneless chicken breast halves 1/2 tsp salt 1/4 tsp freshly ground pepper 1 small bunch of sorrel (about 3 oz) 3 tbsp butter 1/4 cup chopped shallots 1 cup heavy cream (I used light soy milk) 1. Pound chicken breasts slightly to flatten evenly and season with half of the salt and pepper. Roll the sorrel leaves into a cylinder and cut crosswise into thing slivers to make about 1 cup. 2. Heat the butter in a large frying pan. Add the chicken breasts and cook over medium-high heat, turning once, until pale golden brown, about 2 minutes per side. 3. Add the copped shallots to the frying pan and cook, stirring, for 30 seconds. Stir in the sorrel, cream and remaining salt and pepper. Bring to a simmer, reduce the heat to medium-low and cook for 4 to 5 minutes, until the chicken is white but still moist in the center. From: The 5 in 10 Chicken Breast Cookbook: 5 ingredients in 10 minutes or less by Melanie Barnard and Brooke Dojny
From Monday basketeer Stephanie Johnson. Hi Katie, Here’s the recipe for the souffle. It was really good; cheesy and tangy! I love sorrel. I had never even seen sorrel before I got my first Tecolote bunch however many years back it’s been. It was actually quite easy to make, I hope lots of people will try it! Love, Stephanie Sorrel Soufflé (Adapted from Mark Bittman’s Cheese Soufflé in How to Cook Everything) 4 Tbsp. (1/2 stick butter), plus 1 teaspoon ¼ cup flour 1½ cups milk, warmed until hot to the touch 6 eggs, separated Salt and freshly ground black pepper to taste Dash cayenne or 1/8 tsp. dry mustard 1 cup grated Parmesan or other hard cheese, like aged asiago, Pecorino Romano I small shallot, minced 1 cup sorrel puree (1 bunch, stemmed and sautéed in 1 Tbsp. olive oil until it becomes a puree Preheat the oven to 400°. Use the teaspoon of butter to grease a 2-quart soufflé dish or other deep baking dish, such as a Corningware-type dish. If you want to make individual soufflés, use a little more butter and grease four 1 ½ – to 2-cup ramekins. Place a medium saucepan over medium heat and add the remaining butter. When it foams,add the flour and turn the heat to medium-low. Cook, stirring, until the mixture darkens a bit, about 3 minutes. Whisk in the milk a little at a time to avoid lumps, and then cook until the mixture is thick, just a minute or two longer. Turn off heat and stir in the egg yolks, salt, pepper, cayenne or mustard, cheese, shallots and sorrel puree. Beat egg whites with a pinch of salt, just until they hold soft peaks. Stir a couple of spoonfuls of the beaten whites into the batter, and […]
3 cups sliced zucchini or other summer squash (about 2 1/2 lbs) 1 cup chopped onion 1/2 cup liquid– chicken or veggie broth 1/2 of a bunch of sorrel (1/2 lb?), stems removed 1 cup shredded sharp cheddar cheese 2 cups cooked rice (brown or white) 1/2 cup cottage cheese 1/2 cup tofu 1/4 cup italian seasoned dry bread crumbs 1/4 tsp black pepper 3 eggs 1. Preheat oven to 350 degrees 2. Combine first 2 ingredients in a pan. Cook until squash is looking tender. 3. Process the squash, onions and liquid. Pour over the rice. Process the cheeses, tofu, sorrel. bread crumbs, pepper, eggs. Pour over the rice. Stir to combine. 4. Pour into an oiled 13 x 9 baking pan. Bake for 30 minutes or until firm.