Sorrel Pistou and Fresh Ricotta Crostini

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Sorrel Pistou and Fresh Ricotta Crostini

With sorrel in its tangy, bright abundance at the farmers' markets now and throughout the summer, this pistou (or pesto or coulis) is a dynamite way to show it off. Set out a platter of baguette slices, ricotta, and the green stuff and let your BBQ guests at it for a DIY appetizer. Less work for you, no soggy for them. Or, as we did last night, set out a platter of it between you and your loved one on the porch and call it dinner.

The lemony-green-herbal potency of the pistou is heavenly with the savory-creaminess of the homemade fresh ricotta. But it is also an incredible addition in any place where you want a little herby, slightly sour, punch. Toss it with warm pieces of boiled red potatoes for a new twist on potato salad, stir a small spoonful into a creamy root vegetable soup just before serving, toss with shrimp and orzo for a cold pasta salad, or drizzle over grilled vegetables, seafood, and chicken.

This is also a wonderful recipe to use to put away sorrel for the winter. Make a big batch of the pistou and freeze in smaller portions, to stir into heavier winter dishes in the months to come.

SORREL PISTOU AND FRESH RICOTTA CROSTINI
by Catie Schwalb

makes about 1 1/2 cups of sorrel pistou

For the Pistou:
3/4 cup, packed, fresh sorrel leaves, thicker stems removed, washed and dried thoroughly
1/4 cup, packed, fresh parsley, washed and dried thoroughly
1 garlic clove
1 cup extra virgin olive oil
about 4 turns of fresh black pepper
salt to taste, a large pinch at least

For the Crostini:
Fresh ricotta cheese
thin slices of baguette, toasted or grilled if desired

For the pistou:

Combine sorrel, parsley, garlic clove, olive oil, salt and pepper in a blender or food processor. Blend until uniform and smooth. Taste and adjust salt and pepper to liking.

Will keep in an airtight container in the refrigerator for up to a week, but is most green and most flavorful the day it is made. It can also be frozen, and thawed overnight in the refrigerator. Stir before serving.

For the crostini:

Top slices of baguette, or thinly sliced rustic bread, with a large dollop of ricotta. Top with a generous drizzle of pistou. Serve immediately.

Alternative:

HERB POTATO SALAD

Steam or boil red skinned new potatoes. Cut into bite-sized pieces while still warm, but cool enough to touch. Toss with a generous amount of sorrel coulis. Chill before serving.

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Market Watch: Sorrel

Sorrel (and its many varieties and names: garden sorrel, english sorrel, common sorrel, french sorrel) is showing up now in abundance at farmers markets and in gardens. It is a perennial (it comes back each year) herb, with super tender leaves that pack a ton of vitamins C and A.

It is incredibly easy to grow yourself, in a spot with full sun. We planted a small plant last year, basically ignored it, and this season it has not only returned, but is already 2+ feet tall.

The long, oval, slightly pointed, arrow-like leaves are thin, soft and delicate, like a baby lettuce leaf. What is most remarkable about this herb is its decidedly sour flavor. The name Sorrel is derived from the word sour, and is also, with a deliberate nod, the name of the sour-lipped daughter in Noel Coward's Hay Fever. A role I've played and adored.

Bright and tart, it is not unlike adding lemon zest to a recipe. The flavor mellows out a good amount when cooked, and is less pronounced in younger leaves. But to get it's full get its full zing, it can definitely be used raw.

Sorrel is wonderful added to salads, or pureed raw and frozen to brighten up winter dishes. It is a natural with eggs, potatoes, fish, or pureed in a cream sauce, and can be sauteed like spinach. My first experience cooking with sorrel, and still my favorite, is a Chard and Sorrel Soup found in Deborah Madison's vegetable-bible cookbook Vegetarian Cooking for Everyone.

Keep an eye out for this leafy green treasure at markets now and throughout the summer. Buy more than you need, and freeze some for when your heavy root vegetable winter month meals need some summery assistance.

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happysorrelmonday.

vibrant sorrel thriving in our garden.

The sheep love sorrel too. (Good fences make good neighbors.)

Chin scratch heaven: Sorrel? Who needs sorrel?

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Catie Baumer Schwalb is a chef, food writer and photographer, who splits her life between the city and the country. Not too long ago Catie was a New York City based actress and playwright for more than a decade. She has her Master of Fine Arts from the National Theater Conservatory, and her Grand Diplôme in classic culinary arts from the French Culinary Institute in New York City. ... Read More ≫

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