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Soup on Sunday: Michael Devine’s Sorrel and Zucchini Soup | All the Best Blog
I love the dark green perennial herb sorrel with its slightly sour flavor. My friend Michael Devine recently shared his recipe for Sorrel and Zucchini soup that he learned when taking the Bistro and Brasserie course at the École Ritz Escoffier . He serves it both hot and cold with an almond chive cookie on the side. A word of caution about sorrel—its lemony flavor is great, but it changes to a drab color when cooked. For a more vibrant soup, try mixing spinach and sorrel. Sorrel and Zucchini soup
Simple Pleasures | French Cooking Recipes | at Home | chef Lisa Baker Morgan » Blog Archive » zucchini and sorrel velouté
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) how to: Prepare Zucchini And Sorrel.
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mmm-yoso!!!: Road Trip: Tasty Noodle House - San Gabriel (Los Angeles)
I'm not quite sure who recommended Tasty Noodle to me, I just can't find the email (was it you AndyS?). All I had was a little scribble in my notebook that says" Tasty Noodle - Dalian" and some other stuff...so it probably means that the owners are from Dalian, a city in Liaoning province, just North of Shandong where the Missus is from. The shop is tiny, tucked away in the same strip mall as several other restaurants including Golden Deli. Located in one of the corners you really can't see the place from the street. Man was this place super clean....and super tiny, five-six tables in all.