I forget about cooking with curly endive, but I shouldn’t. The bitter flavor is marvelous served raw paired with other greens in a salad; it’s a wonderful green to cook with, as well. If you find it too bitter raw, you won’t have that issue when it’s sauteed.
Coriander has a scent similar to fresh orange.
The following recipe was modified from a recipe found on the Fine Cooking web site. The original recipe served two, so I doubled it; if I’m going to the trouble of assembling a variety of ingredients, I may as well make extra for leftovers. I tripled the amount of endive for the simple reason that I love greens. Also, I added a bit of cornstarch to thicken up the sauce a tad, and decreased the amount of butter by half.
If you’re not familiar with coriander, give it a whirl. It is often used in Indian and Latin American cuisine, and has a lovely orange aroma particularly fine in this preparation. They’re actually the seeds from cilantro, but they have an entirely different flavor profile, so don’t substitute fresh cilantro for coriander seeds or powder. I mention this because I often see fresh cilantro miss-marked as coriander.
Pasta or rice is the perfect foil to enjoy the lovely sauce.
As sure as autumn leaves will turn to gold, in three short weeks (Friday evening, Sept. 13), The Ann Arbor Farmers Market will, once again, serve as backdrop for an Evening at the Farmers Market presented by Domino’s for Ozone House Youth and Family Services. This is one of my favorite events of the year, and indulge … Full recipe post »
With trepidation, I’ve been working on a recipe for fried chicken, wondering why anyone needs another with Emeril Lagasse and Paula Deen crowding the kitchen. That, however, is a pitiful excuse. Up until now my fried chicken has been only so-so. I grew up following generations of Alabama women who made outrageously delicious fried chicken several times a week. They could … Full recipe post »
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