Not too much happening in the garden yet, but I was able to scrounge a little sorrel and a big bunch of green shallots. I’ve been getting excellent local eggs from a farm down the highway a bit, and I got some goat cheese on sale. So, here we are.
We do have a certain amount of asparagus coming up, but so far it’s all in the “new” bed, which we will not pick until next spring. No signs of life yet in the “old” bed even though it is much more established. We knew the new site was better, but it’s amazing to see it in action.
1 hour – 20 minutes prep time
4 cups finely shredded raw sorrel leaves
1 cup finely chopped green onions or shallot greens
3 tablespoons unsalted butter
3 tablespoons soft unbleached flour
1 teaspoon salt
freshly ground black pepper to taste
2/3 cup light cream or whole milk
150 grams soft goat cheese
1/4 cup finely grated Parmesan cheese
3 extra large eggs
Wash and pick over the sorrel, and shred it finely. Wash and trim the green onions, and chop them finely. Drain them both well.
Heat the butter in a heavy-bottomed saucepan over medium heat. Add the sorrel and green onions, and cook, stirring regularly, for 3 or 4 minutes, until well wilted. Add the flour, salt, and pepper. Continue cooking and stirring until the flour is cooked, another couple of minutes. Slowly stir in the cream or milk to form a smooth sauce. Remove from the heat and let cool for a few minutes. Mix in the goat cheese and Parmesan.
Preheat the oven to 375°F. Lightly butter an 8″ x 8″ baking pan, or similar.
Separate the eggs, putting the whites into a mixing bowl and the yolks into the sorrel sauce. Mix in well. Beat the eggs until stiff then fold them into the sorrel sauce gently. Pour the mixture into the prepared pan, and bake for 40 to 45 minutes, until firm, puffed, and lightly browned on top. Serve at once.
Last year at this time I made Potato, Onion, & Cheese Casserole.