Comments on: Improving a Goat’s Cheese Sandwich

By: Three Ways with Sorrel « Teaching and Learning and a Wee Bit of Cooking

Three Ways with Sorrel « Teaching and Learning and a Wee Bit of Cooking — Thu, 05 Jul 2007 08:20:53 +0000

[...] soup, John suggested sauce and Rosa suggested a sandwich. This week I have tried all four. The sandwich I blogged about earlier in the week was a different one to Rosa’s suggestion but I’ll be [...]

By: Wendy

Wendy — Tue, 03 Jul 2007 08:43:53 +0000

John – The dinner lady’s reaction must have been a picture! Will check out the sorrel and fish idea. Thanks!

Rosa – Adore blue cheese so will most definitely give that sandwich a go.

Deb – Sorrel ideas galore! Have been mostly eating the leaves in salads. Love the sharpness of them. The soup idea sounds interesting. Will let you know how it goes.

Johanna – It was “pleasingly nubbly indeed”! Glad to hear we think alike on the meal assessment front.

By: Johanna

Johanna — Mon, 02 Jul 2007 22:41:54 +0000

your sandwich looks much better – I love grilled courgette and the bread looks pleasingly nubbly (to borrow a nigella term). And I also do the recipe improvement in my head too when I eat (whether mine or others) – I think it helps inspire good meals, and doesn’t have to diminish your enjoyment of a meal.

By: Deb

Deb — Mon, 02 Jul 2007 15:56:23 +0000

I used to grow Sorrel myself years ago. Great green. I do not have a recipe at the tip of my fingers, but I have seen several Sorrel Soups. You may want to pop that in your search engine. I am a salad lover and used to mix it with other greens for wonderful salads with strawberries or raspberries and goat cheese with a raspberry dressing. A few nuts of your choice always makes the crunch nice!

By: Rosa

Rosa — Mon, 02 Jul 2007 13:53:18 +0000

Oh, I so know that feeling of stopping to take a picture for your blog when you are dying to eat what you have just made! Your open-faced sandwich looks lovely. I read an article recommending a grilled sandwich of sorrel and blue cheese that sounded wonderful – you might try that!

By: john

john — Mon, 02 Jul 2007 10:20:50 +0000

Great post, I think the mystery leaves look like oak leaf lettuce. My favourite lettuce, my daughter, years ago, on being asked if she would like salad at school dinners said ‘oak leaf lettuce please’.
I agree that a sharp leaf would be best with the cheese (although the trad spinach is good too).
Could you use sorrel for fish, I *think* I’ve read about it being used as a sauce. When I was a child we used to pick and eat wild sorrel, we called it sourooks.