My friend gave me a clump of sorrel last year. I planted it promptly, and have done nothing with it.
We don’t eat much sorrel around here. I don’t see it in the supermarket or the farmer’s market. But it is the best kind of vegetable: a perennial that doesn’t require much in the way of care. I can tell it has been sampled rarely by a slug or snail, but I suppose it is too tangy for them to truly enjoy. I have not seen any sign of disease, despite the generous helping of neglect I have given it.
What am I afraid of?
I did a bit of searching around to find a recipe worth trying. The Splendid Table never lets me down.
I made the recipe for one, which was actually worth the trouble. I started by roughly chopping the shallot. I’m not a chef; I don’t produce lovely square mince, especially when I’m cooking for myself. Next year, the shallots will come from my garden. I picked and washed a handful of sorrel leaves and chopped them roughly. I couldn’t find crumpets at the market, but I did find whole-wheat English muffins.
I started the sauce, browning the shallot and half the sorrel in butter. The sorrel cooks down instantly into a kind of slime-colored pulp, but do soldier on. Add the cream and salt. I used light cream instead of heavy.
Then I started poaching the egg. Not being the patient type who will turn an egg over and over in the water, I sprayed a ramekin with cooking spray and cracked in the egg.
Tip: Contrary to the recipe, start the egg before starting the sauce. The sauce cooks instantly and adhered to the pan. Fortunately, it was nothing a little white wine couldn’t cure. And maybe a dollop more butter.
A little bit of deglazing, and it’s time to assemble and eat. I garnished with the chives I harvested and froze a few weeks back.
The whole process took perhaps ten minutes, and the result was outstanding. It’s amazing how a little culinary effort can turn the day around. I felt like a civilized person as I sat down to eat–something I don’t typically feel before feasting on a cold turkey sandwich.
Treat yourself this week!