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.
This morning I woke up from a nightmare. I was the cooking wench for the House of Stark in their ancestral castle of Winterfell, located in Westeros, the northernmost province of the Seven Kingdoms. I had just pulled these birds from the pit as winter fell, promising to linger for many, many years. Yes, indeed. The weather is a … Full recipe post »
Update: 1 cup of wild rice and 1 cup of farro both cook at the same time (as long as they’re not quick cook) and work great as a base for the chicken in this recipe, too. This morning we woke up to the first real snow of the year––good thing I’d purchased a chicken. … Full recipe post »
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