Ingredient Archives: Sorrel

Romanesco Broccoli and Pasta Bake with a Carrot and Sorrel Salad

Romanesco Broccoli and Pasta Bake with a Carrot and Sorrel Salad

  There are some dishes are best eaten at home. It’s not that they are bad, far from it. They are just such cosy meals that they deserve to be eaten on the couch in front of great (or wonderfully awful) TV. This meal of parmesan crusted pasta and Romanesco Broccoli is one of those […]

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pan fried bluefish

Pan fried bluefish with Sorrel and Tomato Couscous

Today is the first day of the year I could have done with the air-conditioning on. Of course, like most of NYC I haven’t installed them yet so I’ll just sweat it out. It’s a humid, muggy day and the last thing I want to do is spent a bunch of time over a hot […]

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stuffed mushrooms

Stuffed Mushrooms with Farro and Preserved Lemon and a Sharp Side Salad

This is the second of my long overdue forays into Ottolenghi’s book and this time it’s to try out his recipe for stuffed mushrooms for you all. I got some great fleshy portobello mushrooms from Bulich Farm this week, and I never need an excuse to cook up some farro so this recipe seemed like […]

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Bessara — a dried fava bean soup, with sorrel

Bessara — a dried fava bean soup, with sorrel

While looking for good foods to explore for the upcoming Jewish holiday of Passover, I found an intriguing recipe from Claudia Roden’s Book  of Jewish Food. It was  for a soup made using dried fava (or broad) beans. Apparently it’s eaten in Morocco during passover as “that is what the Hebrews ate in Egypt”. I […]

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