salmon with sorrel sauce (saumon à l’oiselle)

March 2nd, 2015

chef lisa baker morgan

garden invasion and my favorite cold weather herb

salmon with sorrel sauce

(saumon à l’oiselle)

It was me or them. I am speaking in terms of food terms, of course, not violence.

You see, there are a few things remaining in my winter vegetable and herb garden that not only have survived in the cold, but have thrived. Dark green, crinkly Tuscan kale, yellow and rainbow chard so beautiful that it is (almost) too gorgeous to eat, frisée to add some green to my breakfast, and wild arugula with the perfect amount of peppery spice to zip up any dish. My Italian parsley, chives, and cilantro, are struggling, but holding on. Read the rest of this entry »

it’s hot; it’s cold; it’s both: zucchini and sorrel velouté

April 29th, 2012

 

Healthy Soup warm or cold

it’s hot; it’s cold; it’s both:
zucchini and sorrel velouté

Raining one day; hot and sunny the next. While the calendar says spring, the weather weaves in and out of winter (and apparently this will continue). Unpredictable weather can be problematic when menu planning (and ordering) because the temperature necessarily affects how and what we eat. You would not want to eat cassoulet in July any more than you would crave a tomato-based gazpacho on a cold December day. Generally speaking, the beauty of nature is that if we eat seasonally, the food “in season” mirrors what our bodies need and crave: heavier, more filling foods in the winter to keep us warm (i.e., winter squashes and cauliflower) and lighter, hydrating foods in the summer (i.e., watermelon and tomatoes). But the climate change is throwing off our “food-dar.” It was the need to create meals that combine chilly-weather comfort with the lightness of spring (and that can be enjoyed whatever the temperature) which inspired this week’s simple pleasure: zucchini and sorrel velouté (served hot or chilled). Read the rest of this entry »

zucchini and sorrel velouté

April 29th, 2012

zucchini and sorrel velouté, simple soup by chef morgan

zucchini and sorrel velouté

yields 16 ounces (4 cup servings)

what you need:

1 tablespoon unsalted butter
1 pound chopped zucchini, trimmed
2 cups water
2 handfuls sorrel, stems removed
1-2 tablespoons nonfat Greek yogurt
1-2 tablespoons olive oil
1 bouquet garni (fresh Italian parsley, thyme, 1 bay leaf) 
½ teaspoon kosher salt (and to taste)
4 turns on a pepper mill (and to taste) Read the rest of this entry »