I finally made Joe's smoked salmon and sorrel tart and it's just great!

I blanch them ahead of time, then chill them in ice water, then cut them in half....

Then I do a quick saute in brown butter before serving.

Sometimes I add lemon zest and minced chives.

It sounds like a lot of work, but they stay green and hold their shape that way, and you can do the prep a day or two ahead.

I'm so glad you like the chicken, Lisa. As I mentioned in my PM, that is going to be Christmas dinner for my family. (For all my touting of that recipe, I've never made it for the relatives before.)

 
It's OK Barb, I have a built-in secret weapon against GBH channelling.....

it's my grumpy bah-humbug attitude from being a retailer this time of year, LOL.

I'm using foil, though, just in case.

 
I do, I'll have to rethink them. I was just caught up with the clay and potters wheel and

wasn't thinking '-))

 
Randi, my husb would never eat them until I started slicing them raw into salads. Now he'll eat them

uncoked. They do taste quite different!

 
I used to love them Marsha. I don't know when that changed but when I made

them last year it was just yuck and the kitchen smelled from them. I tried roasting and that didn't work for me either. I've never tried them raw and maybe I'll give that a shot and see. thanks for the tip smileys/smile.gif

 
You must log in or register to reply here.
Back
Top