How To make Sorrel Frittata
3 c Stems removed & torn sorrel
1/2 c Boiling salted water
6 Eggs
2 tb Sour cream
1 pn Cayenne pepper
Seasoned salt Freshly ground pepper 1 md Boiled until tender red
-potato 2 tb Butter
1/4 c Minced shallot
3 tb Sour cream
paprika garnish leaves sorrel Cook sorrel* in boiling salted water in large saucepan until tender, about 1 minute. Drain well. Squeeze dry, then pat dry with paper towels. Whisk
eggs, 2 tablespoons sour cream, cayenne pepper, salt and pepper to blend in medium bowl. Mix in cooked sorrel. Preheat broiler. Peel potato and finely chop. Melt butter in heavy 10-inch broiler proof skillet over low heat. Add shallot and cook until tender, stirring frequently, about 6 minutes. Increase heat to medium. Add potato and stir until coated with butter. Add egg mixture. Reduce heat to low and cook until bottom of frittata is set and only top surface is runny, about 10 minutes. Spread 3 tablespoons sour cream over top. Sprinkle lightly with
paprika. Broil until top is light brown, watching carefully. Transfer to platter. Surround with sorrel leaves. Cut into small slices. Serve hot or at room temperature. *Can substitute torn spinach leaves.
How To make Sorrel Frittata's Videos
How to Thicken Stew, Soup, and Sauces with Roux | Chef Jean-Pierre
Hello There Friends, Today I have an important video for the future of this channel! How to Thicken any Soup, Stew or Sauce! I’m going to demonstrate the perfect technique on how I make a Roux that you can leave on the counter for months at a time! Use this Roux to help you thicken ANYTHING! Let me know what you think in the comments below!
RECIPE LINK: Clarified Butter and Flour!
Preheat oven to 250F/121C
1 cup of clarified butter
2 1/2 cups all purpose flour (always make sure to weight your flour if you decide to make more or less that 1 cup of butter)
In a sauce pan, bring it to boil and transfer it to a baking dish for 3 hours. Turn oven off and let it rest in a closed oven for a minimum of 12 hours!
You can keep at room temperature for 3 months, in the fridge at least 6 months and 17 years in the fridge ????
To use it to thicken any recipe, just add a little bit first to see how much you really need it will work almost immediately. But if the recipe has no fat it may take a few more seconds to thicken.
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(8/100) Sorrel Egg Omelet
An egg omelet recipe with bunch of greens (Sorrel, Green Onions, Green Chili).
100 green omelet recipes:
Rapini Frittata - how to use your spring produce
Whistling Train Farm offers a variety of spring produce - among them, rapini and broccolini. CSA member Duane shares one of his favorite recipes for spring greens.
Check out this video for great tips on how to use your local spring greens in a Frittata and Warm Salad with Bacon Vinaigrette.
Bacon Frittata Ingredients:
Bacon, Onions, Garlic, Olive Oil, Butter, Turnip Rapini, Eggs, Cream, Cheese, Salt, Pepper
Warm Salad Ingredients:
Miner's Lettuce, Sorrel, Chard, Spinach
Bacon Fat, Vinegar, Olive Oil, Thyme, Salt, Pepper
Ciao Italia 708-rNull Endive Salad with Sorrel
Ciao Italia 708-rNull Endive Salad with Sorrel
The Ultimate Plantain Frittata #TastyTuesdays | CaribbeanPot.com
Please Support: Learn how to make the Ultimate Plantain Frittata in this episode of #TastyTuesdays with Chris De La Rosa of CaribbeanPot.com This is one of those breakfast or brunch dishes you, your family and friends will all love and be amazed at the wonderful flavors of the Caribbean. Topped with fried ripe plantains you'll certainly make an impression of your brunch.
You'll need...
2 tablespoon olive oil
1 medium onion
4 sprigs thyme
2 tablespoon chopped parsley
2 sprigs Oregano (fresh)
1 cup prepared salted cod
5-10 grape tomatoes
2 ripe plantains
3/4 cup grated cheese (med cheddar)
1/4 teaspoon black pepper
1/2 yellow bell pepper
1/2 red bell pepper
1/4 scotch bonnet pepper
7 eggs
1/2 teaspoon nutmeg
veg oil for frying the ripe plantains.
1 orange (zest)
1-2 tablespoon golden brown sugar
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How To Make SOBOLO ( SORREL) Drink
How To Make Sobolo Drink
Ingredients:
1. 1 100g pack of Sorrel ( dried hibiscus flowers)
2. 3 table spoon dried cloves/ cinnamon sticks/ vanilla essence
3. 4 tablespoons sugar
4. 1 litter of water
Method:
1. Wash the sorrel thoroughly
2. Soak in a bowl of water over night. (1lit)
3. With a fine strainer, strain the drink from the chaff.
4. Boil more water and allow to cool and add to the drink if the concentration is too high for your liking.
5. Use a fine linen cloth or strainer to strain it again.
6. Add your sugar and stir well to dissolve.
7. Allow to sit for about 30 minutes and then gently pour into the jar (so that if there’s any more chaff settled at the bottom, it will left in the container) to be refrigerated.