Scooting out quickly this afternoon to do a grocery shop for tonight's dinner, I spotted two ingredients that I'd never used before and to be quite honest, wasn't really sure what to do with.
Sorrel, a lemony leaf herb that's actually poisonous in extreme doses, and
black garlic, a fermented version of white garlic with a rich molasses-tone often used in Asian dishes. So what's a girl to do? Always up for a bit of culinary experimentation, I snapped them right up. First on deck, sorrel. I was already planning on making a simple frittata for dinner and thought the lemony, sharp flavor would be perfect to toss in with sauteed red bell peppers and mushrooms. The final result: pretty fantastic and finished in under 20 minutes.
A good drizzle of olive oil + chopped red bell pepper & asparagus + 2 stalks of spring garlic & a bit of diced hot pepper + chopped cremini mushrooms & 1 small bunch of sorrel torn into pieces. Saute up the red bell pepper and asparagus, add in the spring garlic, hot pepper, sorrel and mushrooms. Saute on medium-high heat for about 8 to 10 minutes or so. Whisk 6 eggs and season with cracked pepper and salt. Pour into the skillet, evenly covering the vegetable mixture. Turn the heat down to medium and cook the eggs about 5 minutes. Finish the frittata under the broiler for 1 to 2 minutes.
(sorry no pic taken tonight, but here's a lovely
poached egg and sorrel dish from NY Times contributor Melissa Clark)
We'll see what black garlic brings...
images: Vegetable Matter, New York Times, House of Brinson
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