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help on escarole replacement.
Never having, even seen escarole AFAIK...I was wondering if I could
substitute for it with fresh spinach leaves in the recipe below? ESCAROLE, BEAN AND SAUSAGE SOUP Here's a hearty main-course soup perfect for a simple winter dinner. The chopped escarole fills a large bowl but wilts considerably when cooked. 2 tablespoons olive oil 3/4 pound kielbasa sausage, diced 4 large garlic cloves, chopped 1 large head escarole, coarsely chopped 3 14 1/2-ounce cans low-salt chicken broth 1 15-ounce can cannellini (white kidney beans) Grated Parmesan cheese Heat oil in heavy large Dutch oven over medium-high heat. Add sausage and garlic and sauté until sausage is lightly browned, about 8 minutes. Add escarole and toss until wilted, about 5 minutes. Add broth and cannellini with their juices. Simmer until flavors blend and soup thickens slightly, about 20 minutes. Season to taste with salt and pepper. Ladle soup into bowls. Serve with Parmesan cheese. Serves 6. Bon Appétit March 1996 Dawn Murray: Allenwood, New Jersey -- Curiosity killed the cat, but for a while I was a suspect -Alan |
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help on escarole replacement.
Mr Libido Incognito wrote: > Never having, even seen escarole AFAIK...I was wondering if I could > substitute for it with fresh spinach leaves in the recipe below? > > > > > ESCAROLE, BEAN AND SAUSAGE SOUP > > Here's a hearty main-course soup perfect for a simple winter dinner. The > chopped escarole fills a large bowl but wilts considerably when cooked. > > 2 tablespoons olive oil > 3/4 pound kielbasa sausage, diced > 4 large garlic cloves, chopped > 1 large head escarole, coarsely chopped > 3 14 1/2-ounce cans low-salt chicken broth > 1 15-ounce can cannellini (white kidney beans) > Grated Parmesan cheese > > Heat oil in heavy large Dutch oven over medium-high heat. Add sausage and > garlic and sauté until sausage is lightly browned, about 8 minutes. Add > escarole and toss until wilted, about 5 minutes. Add broth and cannellini > with their juices. Simmer until flavors blend and soup thickens slightly, > about 20 minutes. Season to taste with salt and pepper. Ladle soup into > bowls. Serve with Parmesan cheese. > > Serves 6. I make a similiar soup using swiss chard, it works very well. I am sure spinach would do also. Jan > > Bon Appétit > March 1996 > Dawn Murray: Allenwood, New Jersey > > -- > > > Curiosity killed the cat, but for a while I was a suspect > > -Alan |
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help on escarole replacement.
"Mr Libido Incognito" > wrote in message
... > Never having, even seen escarole AFAIK...I was wondering if I could > substitute for it with fresh spinach leaves in the recipe below? > > ESCAROLE, BEAN AND SAUSAGE SOUP Escarole leaves have bigger central ribs than spinach. Those ribs will retain a little firmness even after the leaves themselves have wilted. Spinach leaf ribs will become softer more quickly, so there'd be a texture difference between the two. Jan's tip, using swiss chard, would be a better idea. It'll also have a little bitterness, which would work better in that soup. Dandelion greens would probably work, too. Like escarole, their bitterness depends on how hot the weather was where they were grown. If you've got some in your yard, there's no reason not to use them, ASSUMING YOU DO NOT USE LAWN CHEMICALS OF ANY KIND. |
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help on escarole replacement.
Jan wrote on 21 Aug 2006 in rec.food.cooking
> I make a similiar soup using swiss chard, it works very well. I am sure > spinach would do also. Jan > Thanks but on further examination I'm not going with that recipe...well I'm changing it a lot ...adding carrot, onion, celery,fennel, some crushed red pepper, pepercorns, bay leaf or 3 and increading the sausage, garlic and stock amounts... so I figure the spinach is ok since the flavour will be totally different anyways. -- Curiosity killed the cat, but for a while I was a suspect -Alan |
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help on escarole replacement.
"Mr Libido Incognito" > wrote > Thanks but on further examination I'm not going with that recipe...well > I'm > changing it a lot ...adding carrot, onion, celery,fennel, some crushed red > pepper, pepercorns, bay leaf or 3 and increading the sausage, garlic and > stock amounts... so I figure the spinach is ok since the flavour will be > totally different anyways. I'd be inclined to replace it with kale, if I had to. I bet you they have escarole in your store, Alan. In big leafy bunches. Big. nancy |
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help on escarole replacement.
"Mr Libido Incognito" > wrote in message
... > Jan wrote on 21 Aug 2006 in rec.food.cooking > >> I make a similiar soup using swiss chard, it works very well. I am sure >> spinach would do also. Jan >> > > Thanks but on further examination I'm not going with that recipe...well > I'm > changing it a lot ...adding carrot, onion, celery,fennel, some crushed red > pepper, pepercorns, bay leaf or 3 and increading the sausage, garlic and > stock amounts... so I figure the spinach is ok since the flavour will be > totally different anyways. Whoah...lots of conflicting flavors there. I'll predict that the spinach will not stand out at all as a flavor. |
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help on escarole replacement.
Mr Libido Incognito wrote:
> Never having, even seen escarole AFAIK...I was wondering if I could > substitute for it with fresh spinach leaves in the recipe below? > Escarole is sometimes labeled (or mislabled?)in stores "Curly Endive". It isn't as easy to find it weekly, but look near the leaf lettuces. Here is a soup I like to make with it- * Exported from MasterCook * Chick Pea-Escarole Soup Recipe By : Serving Size : 6 Preparation Time :0:20 Categories : Soups & Stews Italian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces diced pancetta 2 tablespoons olive oil 1 medium onion, chopped 2 cloves garlic, chopped 14 ounces canned diced italian plum tomatoes 16 ounces canned chick peas, drained/rinsed 4 cups chicken stock 2 cups water 1 head escarole, coarsely chopped 3/4 teaspoon salt 1/2 teaspoon pepper In large saucepan, heat olive oil over medium heat. Add pancetta and onion and cook 2-3 minutes, or until onion is softened. Add garlic and cook 1 minute longer. Add tomatoes, chick peas, stock, water, escarole, salt and pepper. Bring to boil, reduce heat to medium-low, anc cook uncovered until escarole is tender, about 20-30 minutes. Serve with grated parmesan cheese. |
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help on escarole replacement.
Mr Libido Incognito wrote:
> Never having, even seen escarole AFAIK...I was wondering if I could > substitute for it with fresh spinach leaves in the recipe below? > > > ESCAROLE, BEAN AND SAUSAGE SOUP > It should work... might even taste better Jill |
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help on escarole replacement.
Goomba38 wrote: > > > Escarole is sometimes labeled (or mislabled?)in stores "Curly Endive". > It isn't as easy to find it weekly, but look near the leaf lettuces. > Here is a soup I like to make with it- > Yep, I was going to say the same thing....my grocery store lables it "curly endive". I use it for Wedding soup (the Italian soup with little meatballs, escarole and egg). Your soup recipe sounds awesome. Sandy |
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help on escarole replacement.
Mr Libido Incognito wrote on 21 Aug 2006 in rec.food.cooking
> Jan wrote on 21 Aug 2006 in rec.food.cooking > > > I make a similiar soup using swiss chard, it works very well. I am > > sure spinach would do also. Jan > > > > Thanks but on further examination I'm not going with that > recipe...well I'm changing it a lot ...adding carrot, onion, > celery,fennel, some crushed red pepper, pepercorns, bay leaf or 3 and > increading the sausage, garlic and stock amounts... so I figure the > spinach is ok since the flavour will be totally different anyways. > This is what I settled for. Indented stuff are my additions so effectively the original recipe has totally changed. Al's BEAN AND SAUSAGE SOUP 2 tablespoons olive oil used canola oil 1 pound kielbasa sausage, diced more like 1.5 lbs 4 large garlic cloves, chopped more like 7 cloves 1 fennel chopped 1 onion chopped 3 carrots chopped 1 celery heart with leaves chopped 1 smallish bag baby spinach leaves, washed 4 14 1/2-ounce cans low-salt chicken broth more like approx 2.5 quarts 1 15 ounce can navy beans 1 15 ounce can diced tomatoes with herbs 1 16 oz cnt of sour cream Heat oil in heavy large Dutch oven over medium-high heat. Add sausage and garlic and sauté until sausage is lightly browned, about 8 minutes. Add in veggies except spinach stir about 5 minutes more. Add broth and navy beans with their juices , diced tomatoes and spinach. Simmer until flavors blend and soup thickens slightly, about 20 minutes. Add sour cream here and just let simmer 5 more minutes...serve. -- Curiosity killed the cat, but for a while I was a suspect -Alan |
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help on escarole replacement.
"Goomba38" > wrote in message
. .. > Escarole is sometimes labeled (or mislabled?) > in stores "Curly Endive". It's also called chicory, depending on where you are in the world. -j |
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help on escarole replacement.
"jacqui{JB}" > wrote in message
... > "Goomba38" > wrote in message > . .. > >> Escarole is sometimes labeled (or mislabled?) >> in stores "Curly Endive". > > It's also called chicory, depending on where you are in the world. > -j > > Even seed catalogs can't keep the names straight. Or, maybe they use every name they can, in the hope that people will look at the pictures and decide for themselves. |
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help on escarole replacement.
In article >,
"JoeSpareBedroom" > wrote: > "Mr Libido Incognito" > wrote in message > ... > > Jan wrote on 21 Aug 2006 in rec.food.cooking > > > >> I make a similiar soup using swiss chard, it works very well. I am sure > >> spinach would do also. Jan > >> > > > > Thanks but on further examination I'm not going with that recipe...well > > I'm > > changing it a lot ...adding carrot, onion, celery,fennel, some crushed red > > pepper, pepercorns, bay leaf or 3 and increading the sausage, garlic and > > stock amounts... so I figure the spinach is ok since the flavour will be > > totally different anyways. > > Whoah...lots of conflicting flavors there. I'll predict that the spinach > will not stand out at all as a flavor. I'd use chard personally. I think it'd hold up better texture-wise. -- Peace! Om "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson |
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help on escarole replacement.
Goomba38 wrote: > > Escarole is sometimes labeled (or mislabled?)in stores "Curly Endive". 'Zactly! Escarole (aka curly endive) is almost always available year round, in the US. endive [EN-dyv, AHN-deev, ahn-DEEV] Endive is closely related to and often confused with its cousin, CHICORY. [Chicory has thinner, much more frilly leaves and is more bitter... I like both... in salads, soups, braised, etc.] They're both part of the same botanical family, Cichorium. There are three main varieties of endive: Belgian endive, curly endive and escarole. Belgian endive, also known as French endive and witloof (white leaf), is a small (about 6-inch-long), cigar-shaped head of cream-colored, tightly packed, slightly bitter leaves. It's grown in complete darkness to prevent it from turning green, using a labor-intensive growing technique known as BLANCHING. Belgian endive is available from September through May, with a peak season from November through April. Buy crisp, firmly packed heads with pale, yellow-green tips. Belgian endives become bitter when exposed to light. They should be refrigerated, wrapped in a paper towel inside a plastic bag, for no more than a day. They can be served cold as part of a salad, or cooked by braising or baking. Curly endive, often mistakenly called chicory in the United States, grows in loose heads of lacy, green-rimmed outer leaves that curl at the tips. The off-white center leaves form a compact heart. The leaves of the curly endive have a prickly texture and slightly bitter taste. Escarole has broad, slightly curved, pale green leaves with a milder flavor than either Belgian or curly endive. Both curly endive and escarole are available year-round, with the peak season from June through October. They should be selected for their fresh, crisp texture; avoid heads with discoloration or insect damage. Store curly endive and escarole, tightly wrapped, in the refrigerator for up to 3 days. They're both used mainly in salads, but can also be briefly cooked and eaten as a vegetable or in soups. © Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst. --- Sheldon |
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help on escarole replacement.
"OmManiPadmeOmelet" > wrote in message
news > In article >, > "JoeSpareBedroom" > wrote: > >> "Mr Libido Incognito" > wrote in message >> ... >> > Jan wrote on 21 Aug 2006 in rec.food.cooking >> > >> >> I make a similiar soup using swiss chard, it works very well. I am >> >> sure >> >> spinach would do also. Jan >> >> >> > >> > Thanks but on further examination I'm not going with that recipe...well >> > I'm >> > changing it a lot ...adding carrot, onion, celery,fennel, some crushed >> > red >> > pepper, pepercorns, bay leaf or 3 and increading the sausage, garlic >> > and >> > stock amounts... so I figure the spinach is ok since the flavour will >> > be >> > totally different anyways. >> >> Whoah...lots of conflicting flavors there. I'll predict that the spinach >> will not stand out at all as a flavor. > > I'd use chard personally. I think it'd hold up better texture-wise. > -- > Peace! > Om Yup. |
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help on escarole replacement.
JoeSpareBedroom wrote on 21 Aug 2006 in rec.food.cooking
> "OmManiPadmeOmelet" > wrote in message > news > > In article >, > > "JoeSpareBedroom" > wrote: > > > >> "Mr Libido Incognito" > wrote in message > >> ... > >> > Jan wrote on 21 Aug 2006 in rec.food.cooking > >> > > >> >> I make a similiar soup using swiss chard, it works very well. I > >> >> am sure > >> >> spinach would do also. Jan > >> >> > >> > > >> > Thanks but on further examination I'm not going with that > >> > recipe...well I'm > >> > changing it a lot ...adding carrot, onion, celery,fennel, some > >> > crushed red > >> > pepper, pepercorns, bay leaf or 3 and increading the sausage, > >> > garlic and > >> > stock amounts... so I figure the spinach is ok since the flavour > >> > will be > >> > totally different anyways. > >> > >> Whoah...lots of conflicting flavors there. I'll predict that the > >> spinach will not stand out at all as a flavor. > > > > I'd use chard personally. I think it'd hold up better texture-wise. > > -- > > Peace! > > Om > > Yup. > > > Whatever....the soup was good. -- Curiosity killed the cat, but for a while I was a suspect -Alan |
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