In this blog I try to connect what's on the table with the natural world. Food does begun as something shrink wrapped in plastic. It can even be found in the wild or the wilds of one's backyard. Our sorrel patch pictured lives in a very shady spot under a large rosemary bush. Too much sun will burn the leaves, and too many snails might leave nothing for me. The plants in this patch moved from our old house so they've provided us sorrel for the past 40+ years. Year after year no matter how much we and the snails eat.
Once upon a time when America's taste buds were newly awaking thanks to Julia Child, James Beard, and Jacques Pepin the kitchen gadget everyone bought was a Cuisinart. Ok now that we got one what the heck do we do with it. Cuisinart themselves responded to the need for knowledge with a very fine magazine called The Pleasures of Cooking. A wonderful publication with no ads? Unbelievable!
They introduced us to the budding stars of the day such as Paula Wolfert, Irene Kuo, Marcella Hazan, Barbara Tropp, and Giuliano Bugialli. They didn't force their machine into every recipe but let these new stars bring worlds of cooking beyond French into our kitchens. Today, let's look at what Jacques Pepin did with Salmon in Vol. IV No. 4, as in the fourth issue of the fourth year, about 1982. His article started with introductions of the various varieties of Pacific salmon, then used them for Poached Salmon with Cucumber Sauce, Paupiettes of Sole with Salmon Mouse, Gravlax a la Francaise, Salmon in Papillote, and Salmon in Sorrel Sauce. I'm not trying to confuse you, the magazine cover pictures Paupiettes of Sole with Salmon Mouse not Salmon in Sorrel Sauce. All great dishes I've made over and over especially the last three. Being spring our sorrel patch is lush with new growth which the snails find very attractive. So let's take their advice and eat some as well. This recipe works wonders on leftover salmon filets buried in the freezer, exactly the situation I find myself in today.
So I take some liberties here, first the magazine picture shows a lake of sorrel sauce so I'm using the full amount of sorrel for 6 portions and we're only 2, but hey we'll cut the cream in half and circumstances make me use half the fish stock, one cup, also found in the freezer, my lucky day. I don't have salmon roe or watercress but do have lots of chives for garnish.
So here rests everything we need except the cream who's still in the frig. The wine and the stock have already met as a cocktail in the measuring cup. The sorrel leaves have been stripped from their stems. You can see the holes where snails had their dinner. So we're set to go. Pretty simple aye. Hum, maybe some steamed potatoes would be nice with all that cream.
Here's the cooked sorrel pretty disgusting at first but better after adding the stock and cream. Below is my version of the dish. Chives didn't add flair, but the sauce is rich and still balanced by the tartness of the sorrel.
Once upon a time when America's taste buds were newly awaking thanks to Julia Child, James Beard, and Jacques Pepin the kitchen gadget everyone bought was a Cuisinart. Ok now that we got one what the heck do we do with it. Cuisinart themselves responded to the need for knowledge with a very fine magazine called The Pleasures of Cooking. A wonderful publication with no ads? Unbelievable!
They introduced us to the budding stars of the day such as Paula Wolfert, Irene Kuo, Marcella Hazan, Barbara Tropp, and Giuliano Bugialli. They didn't force their machine into every recipe but let these new stars bring worlds of cooking beyond French into our kitchens. Today, let's look at what Jacques Pepin did with Salmon in Vol. IV No. 4, as in the fourth issue of the fourth year, about 1982. His article started with introductions of the various varieties of Pacific salmon, then used them for Poached Salmon with Cucumber Sauce, Paupiettes of Sole with Salmon Mouse, Gravlax a la Francaise, Salmon in Papillote, and Salmon in Sorrel Sauce. I'm not trying to confuse you, the magazine cover pictures Paupiettes of Sole with Salmon Mouse not Salmon in Sorrel Sauce. All great dishes I've made over and over especially the last three. Being spring our sorrel patch is lush with new growth which the snails find very attractive. So let's take their advice and eat some as well. This recipe works wonders on leftover salmon filets buried in the freezer, exactly the situation I find myself in today.
So I take some liberties here, first the magazine picture shows a lake of sorrel sauce so I'm using the full amount of sorrel for 6 portions and we're only 2, but hey we'll cut the cream in half and circumstances make me use half the fish stock, one cup, also found in the freezer, my lucky day. I don't have salmon roe or watercress but do have lots of chives for garnish.
So here rests everything we need except the cream who's still in the frig. The wine and the stock have already met as a cocktail in the measuring cup. The sorrel leaves have been stripped from their stems. You can see the holes where snails had their dinner. So we're set to go. Pretty simple aye. Hum, maybe some steamed potatoes would be nice with all that cream.
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| Sorrel rolled and cut into a chiffonade |
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