Garden Sorrel Jelly With Lemon Cream and Osetra Caviar. May 8, 2007. ... As a child, Patrick O'Connell grew up eating wood sorrel, which he called sour grass.

Sorrel produces light-to-medium-green leaves that are oval or arrowhead shaped. On young plants, the leaves are three- to four-inches-long, and on mature plants the leaves can easily reach eight ...

5 large sorrel leaves. 2 teaspoons finely grated lemon zest. Directions. In a small bowl, sprinkle the gelatin over the lemon juice and let stand until softened, about 5 minutes.

Rinse the sorrel leaves under cold running water, then remove the tough stems. Drain on paper towels and spin the leaves in a salad spinner. Heat the oven to 350 degrees.

One of my dinner guests insisted that the cold soup I served included lemon juice. "No," said another, "it's definitely vinegar." Both wrong. Well, the complex cream sauce on the salmon, they ...

Robinson prefers sorrel uncooked, and here’s why: The minute you apply heat, sorrel turns a drab brown-green. “I prefer to use it more on the raw side of things.

It's going down on Twitter, BUZZ fam! Jamaican manufacturers Red Stripe hopped on the options trend on the Twittersphere but may have bargained for a lot more than it can handle after ...

Sorrel, a member of the rhubarb family, is fittingly known as sour grass. It is ubiquitous in France but has not found such popularity in America. It adds a sour taste to a dish unlike that of ...

Wood sorrel isn’t a true sorrel, though; it’s in its own family (Oxalidaceae) instead of the buckwheat family (Polygonaceae), to which rhubarb, true sorrel (garden, blood or otherwise ...

Look for sorrel in a supermarket and if you're lucky, you might find tiny bunches hidden beneath the basil. And you'll pay dearly for them. But head for the farmers market, and big bunches are ...