Sorrel

Sorrel
From LoveToKnow 1911
'SORREL,' Acetosa, a member of the natural order Polygonaceae, a hardy perennial, native to Britain and found throughout the north temperate zone. The leaves are used in soups, salads and sauces.

Sorrel is cooked for a minimum time to preserve its fresh flavor. To prevent sorrel from blackening and developing a metallic taste, only stainless steel knives and noniron pots are used.

Sorrel is a green leaf vegetable native to Europe. It is also called common sorrel or spinach dock, and is actually considered less a vegetable and more an herb in some cultures.

For the salmon and woodland sorrel, pick the woodland sorrel and wild cress by removing just the soiled end and washing in a little salted water. Leave to dry on kitchen towel, then place in a bowl.

Sorrel
A sour, buckwheat-related herb.
Soubise
The combination of béchamel (white sauce of milk butter and flour) with pureed cooked onions.

Sorrel A green herb used in salads and as a flavoring.
Soufflé A sweet or savory dish enriched with egg yolks with whisked egg whites folded in and then baked.

sorrel = rosella = sour grass = dock = sour dock Pronunciation: SORE-uhl Notes: This sour herb is quite popular in France. They like to cook it briefly and make a purée out of it, which they ladle over eggs, fish, meat, and other dishes.

Sorrel - Somewhere between an herb and a green, sorrel has a sour, lemony flavor. It is used to flavor sauces and is great in soups.
Soubise - [French] with a flavoring of puréed onion.

Sorrel - Sorrel is an herb that may be used in cream soups, omelets, breads, and other foods. Sorrel has a somewhat sour flavor because of the presence of oxalic acid.

Sorrel comes in several varieties, including wild sorrel and French sorrel. Its name derives from the French for sour, in reference to the plant's characteristic acidity.

Sorrel - An annual plant, it is used in jelly and in juice.The leaves and young stems are edible and used in salads or cooked as a vegetable. Powdered dried red sorrel is added to commercial herb teas such as Red Zinger for flavor and color.

1 pound sorrel (spinach can be substituted)
4 egg whites
Remove the lobster from the shell. Place two tails together with tails going in different directions. Tails should form the shape of a cylinder.

Chilled Sorrel Soup
French-style Peas
Most Popular French Vegetarian Recipes ...

[French] sorrel.
Osha (food industry term):
Occupational Safety and Health Administration.

Lettuces, sorrel, basil leaves and other leafy vegetables cut into julienne strips.
Chinoise ...

Hibiscus, Sorrel: A tropical flower, not to be confused with the garden-variety hibiscus, grown for it crimson sepal, which is used to flavor dinks, jams and sauces.

Sorrel leaves Bright green leaves with a lemony flavor that soften when cooked. Soy Sauce A salty sauce composed mainly of soybeans, salt, yeast, wheat, and sugar. Also made from the fremented soy product called miso.

lemon grass See sorrel.
lemon thyme See thyme.
lemon verbena An herb whose lemon-scented leaves flavor teas and salads; native to South America.
lengua de ternere (Sp.) Calf's tongue.
Ienguado (Sp.) Sole.

Germiny (Fr.): garnish of sorrel. Also, sorrel and cream soup.
Germon (Fr.): albacore or long-fin tuna.
Gérõmé (Fr.): soft, gold-coloured cheese, a little more solid than Munster, often covered with fennel or caraway.

lettuce or sorrel) lightly sauteed or used raw to garnish soups.
chile The spicy fruit native to Mexico. Its popularity since the 1500's now extends to Europe, Africa, and Asia as well as the western hemisphere.

The obsolete species name lapathifolius 'sorrel-leaved' hints at the similar leaf shapes of horseradish and some large-leaved sorrel variants (e.g., Rumex patientia ), which were known in Old Greek as lapathos [Î"άπαθος]. Selected Links ...

Spinach, rhubarb, sorrel all contain measurable amounts of oxalic acid.

Buckwheat flour is milled from the seeds of an ancient plant related to rhubarb and sorrel (but not wheat). It's gluten-free, with a nutty, earthy flavour popular in pancakes, pastas, porridge and Japanese soba noodles.

germiny : garnish of sorrel; sorrel and cream soup
gésier: gizzard
gibelotte: fricassée of rabbit in red or white wine ...

It has a flavor that is similar to a combination of sorrel and celery. It is popular as an addition to salads and vegetable dishes and as a garnish for Japanese fish recipes. It may become slightly bitter if it is cooked too long.

Multipurpose name for greens, including cassava, sorrel, mustard, collards, chard, and turnip
Caster sugar
Caster sugar is a superfine granulated sugar ...

Thin strips or shreds of vegetables (classically, sorrel and lettuce), either lightly sautéed or used raw to garnish soups.
Chili Powder ...

Mesclun (MEHS-kluhn) is a salad or gourmet mix of tender small greens that include arugula, oak leaf, radicchio, sorrel, and a variety of greens depending on seasonal availability. Find it bagged or packaged in supermarket produce aisles.

Chiffonade refers to thin strips or shreds of vegetables, such as sorrel and lettuce, or leaves of fresh herbs.
See recipes featuring Chiffonade ...

mesclun - A mixture of young, small salad greens often including arugula, dandelion, frisée, mizuma, radicchio and sorrel. It is simply a salad mix or gourmet salad mix.

Chiffonade - finely cut vegetable strips used to garnish soups, raw, or simmered in butter. Lettuce and sorrel often are used in this manner.

greens once hard to find but now popular and available pre washed in the produce section of your supermarket in the Bag O Salad section. The mix usually contains a combination of arugula, dandelion, frisee, mizuma, oak leaf, radicchio and sorrel.

(2) Chiffonade is also a dish consisting of a mixture of green vegetables (such as spinach, lettuce, and sorrel) which are shredded or cut finely into ribbons (sometimes melted butter is added).

ombre commun: freshwater grayling, Thymallus thymallus
oreillette: a sweet fritter
orge: barley
origan: oregano, Origanum vulgare
ortie: nettle, a wild potherb, Urtica dioca
oseille: sorrel, Rumex acetosa ...

Oseille - French term for sorrel.
Osso Buco - An Italian dish comprised of crosscut slices of the veal shank braised with vegetables, aromatics, and stock. Milanese style is served with saffron risotto and gremolata.

Sorrel - Low perennial herb with acid leaves. It is used to flavor sauces.
Soy Sauce - A condiment from Southeast Asia and Japan made from fermented soy beans. There are different varieties of soy sauce available.

See also: Sauce, Flavor, Water, Vegetable, Salad