When cooked, endive becomes tender and takes on a sweeter flavor, making it an excellent addition to stir-fries, soups, or sautés. It pairs well with ingredients like radicchio, beet greens, watercress, kale, frisée, cabbage, or romaine lettuce to create delicious and nutritious meals. Additi...
While there are a wide variety ofmicrogreensthat you can buy (or grow at home), the names of these miniature plants should sound familiar: beets, Swiss chard, broccoli, mustard, arugula, amaranth, and peas among others. Microgreens are simply the versions of thesevegetablesand herbs when they...
From time to time, the Chef and I like to put on “special dinners”. Usually consisting of a several coarse tasting menu. He does most of the cooking, while I do the arranging, the shopping, the decor and the clean up. And if I’m lucky, sometimes I actually am allowed to make ...
Slip the pancake onto a plate then cut like a pizza for sharing. Repeat the process 3 more times.Put the dipping sauce, lettuce leaves and pancake on the table then tuck in. Break off pieces of the pancake, wrap in a lettuce leaf then dunk in the dipping sauce.Delicious!1 Comment | ...
Green leaf and red leaf. These loose leaves are more perishable than other lettuce. Curly endive. Also known as frisée, this has a bitter taste. Bok choy. The crunchy leaves have a celery-like taste. Belgian endive. This plant is grown in the dark to prevent bitter flavor and dark leav...
I have to admit, the Chef does a nice sushi, which is good because I only ever eat sushi at home, what with the shell-fish allergy, eating it in restaurants is just too high risk. Second Course: Belgian Endive and Mini Kale Pancakes topped with Smoked Gorgonzola and Candied Walnuts ...
I had no idea that the chicory they use in coffee is from the same plant as the endive I like in my salad. This is a connection that I would have never put together on my own. I like adding endive to my salad because it adds just a little bit of kick to plain lettuce. By an...
mildness. I do like a little bit of bitterness in my field salad with things like endive included. But it should not be too much, otherwise it tastes too bitter. I also only use olive oil and vinegar or lemon juice as a salad dressing which does not cover up the flavors in the ...
What makes a potato chip crispy, or iceberg lettuce crunchy? How do we parse the difference between the two terms? And does it even really matter?