@msolga,
msolga wrote:
So my final question here:
Have any of you tried out any new recipes including lots of greens (of any variety) recently? Perhaps you've been creative & invented the odd dish?
Any inspirational ideas.
As well as getting stuck into the silverbeet/chard, which I grow, some fresh ideas would be most welcome.
I've been getting various greens in each of my weekly csa deliveries. Some were familiar (chard this week, arugula the week before) and some were completely new to me. Each box comes with a sheet that describes the contents and gives a suggested use/recipe. I don't have time right now but I've saved them all and will sort through them and post up some of the interesting ones.
Re arugula (rockette) - we love it, love it, love it and almost always have some in the house. Last night I made Mr B an arugula, mushroom, green onion, green pepper, sun-dried tomato pizza. I took a frozen cheese pizza and topped it with a large handful of arugula and then the rest of the veggies. I baked it for an extra 2-3 minutes than what the directions called for, added a big handful of grated parmesan cheese and popped it back in the oven for another minute or so. He said it was delicious (I've made similar ones before and they're easy-peasy and very good). It looks like a mountain of a pizza when it goes into the oven but the greens all cook down and it comes out looking like a pizza should.
This morning I made a breakfast omelet of green onion, mushrooms, red pepper, arugula and farmer's cheese.
On another note, I was going to copy that recipe over to the soup thread so that I'll know where to find it. Great minds and all that!
@JPB,
Thanks for those suggestions, JBP.
Big fan of rocket here, too!
But back to your soup recipe & escarole ....
Here's an example of why I sometimes get a bit confused & ask pesky questions here.
I Googled:
"what is escarole called in Australia?"
And this is part of the information I received from 3 different sites:
Quote:
curly endive = chicory = chicory endive = curly chicory = fris�e = frisee = frise Notes: You can use this crisp, bitter green in salads or cook it as a side dish. The outer leaves are green and somewhat bitter; the pale inner leaves are more tender and mild. Don't confuse this with Belgian endive, which the British call chicory and the French call endive. Substitutes: escarole (milder flavor, different texture) OR radicchio OR dandelion greens OR mustard greens
Quote:The chicory family consists of Belgian Endive, Curly Endive and Escarole (or broad-leaf Endive). What is generally called Belgian Endive by the Australians, French and North Americans is also called Whitloof, the same plant is called Chicory in England. Curly Endive is called Chicory in England.
http://www.foodsubs.com/Greensld.html#curly
Quote: 
*
Curly endive, or frisée (var crispum). This type has narrow, green, curly outer leaves. It is sometimes called chicory in the United States and is called chicorée frisée in French. Further confusion results from the fact that frisée also refers to a technique in which greens are lightly wilted with oil.
*
Escarole, or broad-leaved endive (var latifolia) has broad, pale green leaves and is less bitter than the other varieties. Varieties or names include broad-leaved endive, Bavarian endive, Batavian endive, grumolo, scarola, and scarole. It is eaten like other greens, sauteed, chopped into soups and stews, or as part of a green salad.
http://en.wikipedia.org/wiki/Endive
@msolga,
The escarole I get looks more like this.
@msolga,
See what I mean?
Things can become even more confusing when my local the greengrocers call these greens different names, too.
The local market is run by Greeks & my favourite greengrocer shop is run by Italians .... and they call many vegetables, particularly the many varieties of greens entirely different names!
I am still working out what exactly to do with a very promising looking (Italian) green called "rapa".
Don't try & figure it all out, anyone.
I'm just letting off a bit of steam here!
@JPB,
Quote:The escarole I get looks more like this.
Well now I'm totally at sea, JPB!
I will cross my fingers & see what I can find.
Thank you again!
Well, here's one I've posted before -
Sorrel potato soup, in Jane Grigson's Vegetable Book:
Margaret Costa's Green Soup
1 + 1/2 oz butter
1/2 onion, finally chopped
2 medium potatoes, peeled, diced (I use reds)
1 + 3/4 pint of good chicken stock
salt, pepper, grated nutmeg, pinch of sugar
2 good handfuls of sorrel
4 tablespoons double cream (I use a tad of half and half instead)
chopped chives
Melt the butter and cook the onion in it until soft but not brown. Stir in the potatoes and stock. Add seasoning. Soimmer until the potatoes are cooked. Meanwhile cut away any thick stems from the sorrel and wash it well.
Puree the soup in the blender with the sorrel leaves, until smooth and bright green. You will have to do this in batches. Return it to the pan, check the seasoning and consistency, addiding more stock or water if necessary, and reheat without boilin (if you boil the soup, the sorrel will become dark green and lose the full vigour of its flavour). Add the cream and chives. Pour into a tureen and serve with cubes of bread.
This soup can be served chilled, but it will need a little more cream and quite a lot more liquid.
Spinaci alla Romana (Rome Cooking with Betty Evans)
2 bunches spinach
3 T white wine
2 T golden raisins
2 T butter or olive oil
salt and pepper to taste
2 T pine nuts or slivered almonds
Drain the spinach. Soak the raisins in the wine for 10 minutes or longer. Heat the butter or oil in a frying pan. Add the nuts and lightly brown. Add the spinach. Drain the raisin and add to pan, season with salt and pepper. Stir and fry for 5 minutes over a low flame. This will serve four.
(osso - I don't use the nuts. I like my spinach cooked a little less than Betty does, I think, so I'd be watching the timing at the end.) I know Betty, wonderful cook and book lover.
Spinaci alla Piemontese - Italian Regional Cooking, Ada Boni
2 pounds fresh spinach
salt and pepper
1/2 c butter
3 - 4 large anchovie fillets, finely chopped
1 clove garlic
8 croutons
Wash the spinach very carefully in several changes of water. Tear all the leaves from the ribs and put the wet leaves (whole or shredded) into a pan with a little salt. Do not add any more water. Cover the pan and cook the spinach until it is quite tender. Drain in a collander and squeeze dry as possible.
Heat the butter gently in a frying pan until it begins to brown, add the spinace, pepper, the anchovies and the garlic clove. Turn the spinach over to mix the ingredients thoroughly, and cook over a low heat for 5 minutes to bring out flavors. Serve with croutons.
There are variations on all that, including my own pan saute - simply olive oil, minced garlic, spinach, salt and pepper. Sometimes a pinch of red chile flakes.
Better, I suppose, to cook and drain the spinach first, but I don't usually.
Stir Fried Spinach with Ginger - The Victory Garden Cookbook
2 lb fresh spinach
1 small onion
3 Tb peanut oil
1 clove garlic
2 slices 1/8" thick ginger
salt
1 Tb very dry sherry
1 1/2 Tb soy sauce
1 tsp sugar
Wash and trim spinach and cut leaves into wide strips (or tear into 2 inch squares). Chop onion. Heat oil in a large frying pan or wok, and add onion, garlic, and ginger. Stir fry on high heat for 1 minute. Add sherry, soy sauce, and sugar; turn heart down to medium, cover, and cook 3 minutes longer. Remove ginger and garlic and serve immediately (serves 4)
Note - (can) add 1/2 pound sliced mushrooms when spinach goes in.
Chicory Tian (The Victory Garden Cookbook)
A tian, named after the earthenware container in which it is baked, is basically a gratin containing greens, garlic, and rice. You can substitute escarole or a variety of lettuces, spinach, and chard. This dish is also delicious served cold.
2 1/2 lb chicory
1/3 cup plus 3 Tb olive oil
1 cup chopped onions
2 - 3 tsp chopped garlic
1/2 cup sorrel leaves (optional)
salt
1/2 cup rice
3/4 cup grated parmesan cheese
freshly ground pepper
1/2 cup fresh bread crumbs
Wash, dry, and chop the chicory. In a large saucepan, heat 1/3 cup of the oil and cook the onions until wilted, about 5 minutes. Add the garlic, stir for 30 seconds, then add the chicory, 1/2 pound at a time, stirring to coat with the oil. Cook the chicory until slightly wilted. Add the sorrel (if you are using it), and cook until tender, about 7 - 8 minutes.
Meanwhile, bring salted water to a boil, add the rice and cook five minutes. Drain. When the chicory is tender, lift it out of the pan and place it in a bowl. You should have approximately 5 cups. (Do not let the chicory completely drain, because you'll need some liquid to continue cooking the rice.) Add the rice to the chicory along with 1/2 cup of the cheese. Season with salt and pepper. Put in a buttered 1 1/2 inch deep baking dish. Mix remaining cheese with the bread crumbs and sprinkle on top. Drizzle with the remaining olive oil and bake in a preheated 400 oven for 30 - 40 minutes. (serves 6 - 8)
There's more, back later.
From Marlene Spieler's Vegetarian Bistro book -
Salade de Pissenlit et Roquette, Oeuf Poche'
Salad of Wild Arugula and Dandlion Greens, with a Poached Egg
When wild arugula, with its ragged-edged leaves and delicate white flowers, covers the hillsides along France's southern coast, you will find it mixed with young dandelion leaves in the region's best mesclun. Poached egg and crisp garlic croutons make a classic bistro salade tiede, with a carafe of Beaujolais or Chinon placed on the table to drink.
1 1/2 cubed stale coarse country bread
7 tablespoons olive oil
4 garlic cloves, minced
4 handfuls mixed arugula and young dandelion greens, or mixed baby greens
3 tablespoons minced fresh chives
4 eggs
2 1/2 tablespoons red wine vinegar
3 to 4 shallots, minced
salt and pepper to taste
Preheat the oven to 325 F. Put the bread cubes in a baking pan and toss with 2 tablespoons of the olive oil, then bake 30 minutes, or until golden brown and crisp. Toss with half the garlic and set aside.
Toss the greens with the remaining garlic, the chives, and 3 tablespoons of the olive oil; arrange the dressed greens on 4 plates.
Poach the eggs in simmering water to which you've added 1/2 tablespoon vinegar. Cook eggs until the whites are just firm and the yolks are still runny.
Remove them from their cooking fluid with a slotted spoon and drain off their excess moisture with a paper towel.
In a medium saute' pan or skillet over medium heat, lightly saute' the shallots in the remaining 4 tablespoons olive oil until they are softened and lightly browned in places, 5 to 8 minutes, then pour in the remaining 2 tablespoons of vinegar. Bring to a boil, and cook for several minutes until reduced by about half.
To serve, place a hot poached egg on each plate of salad, then pour the hot vinegar over all. Sprinkle with salt and pepper. Serve right away.
Me, I might choose to die before eating a poached egg, but I'm an odd one, re eggs. The rest of it sounds good.
Salad Tiede aux Herbes, Vinaigre de Prunes
Warm Salad of Frisee, Sauteed Mushrooms, and Pears with Prune Vinegrette I take it that Frissee is also known as curly endive or chicory.
This salad is from the southwest region of Gers, an area known for its warm salads and vinegars made from the local fruits. I might accompany it with crusty bread spread with a robust goat cheese, fresh and milky, but with a rustic fragrance. Enjoy with a nice robust Cahors or a Gaillac, rouge or blanc.
1/2 cup red wine vinegar
2 tablespoons sugar
Pinch of ground pepper
Pinch of nutmeg
Pinch of cinnamon
1/3 to 1/2 cup loosely packed pitted prunes
Leaves from 1 head of frisee
3 tablespoons fresh chervil leaves
2 tablespoons minced fresh chives
3 tablespoons olive oil
Salt and pepper to taste
8 to 12 ounces mixed wild mushrooms (girolles, cepes, chanterelles, oyster mushrooms, shittakes, and so forth) cut into bite sized pieces
2 shallots, minced
2 pears, cored and cut into julienne (peel if you like, I (Spieler) prefer to leave the peel on)
1 tablespoon Armagnac or brandy
In a small saucepan, combine the vinegar, sugar, pepper, nutmeg, cinnamon, and prunes. Bring to a boil, then let cool; if possible, let sit overnight.
Toss the frisee with the chervil and chives and arrange on a platter or on plates. Dress with 2 tablespoons of the olive oil and the salt and the pepper.
In a large saute' pan or skillet over medium heat, heat the remaining 1 tablespoon olive oil and lightly saute the mushrooms and shallots, then remove from the pan and saute the pear slices for a few moments. Add 4 of the soaked prunes and warm through. Pour in the Armagnac or brandy and cook until it nearly all evaporates, then add the wine vinegar (I take it she means the prune vinegar combo) and heat through.
Spoon some of the mushroom mixture, pear mixture, and prune vinegar over each of the salads and serve right away.
Easy dinner tonight. Roasted a chicken, cut up potatoes and placed them in the bottom of the pan.
Marco showed me how to make homemade salsa this morning, it’s delicious!
1 can (28 Ounce) Whole Tomatoes With Juice
2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
1/4 cups Chopped Onion
1 clove Garlic, Minced
1 whole Jalapeno, Quartered And Sliced Thin
1/4 teaspoons Sugar
1/4 teaspoons Salt
1/4 teaspoons Ground Cumin
1/2 cups Cilantro (more To Taste!)
1/2 whole Lime Juice
Note: this is a very large batch. Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.
Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Refrigerate salsa for at least an hour.
Suggestions, anyone?
I have 8 very ripe, bright red capsicums in my fridge, waiting, waiting ....
It's capsicum season & they are $1.90 a kilo. Bargain price!
I was going to make a capsicum soup (the variety which involves charing the capsicums over a flame first) ...
But for some reason, totally unknown to me, I've gone right off the idea.
Any quick n easy suggestions, anyone?
I'd better use them very soon & I my online recipe investigations haven't been "fruitful", exactly ......
@msolga,
capsicum is a chili pepper? what does your capsicum look like?
or is it like our red bell pepper?
@msolga,
Eh, my last pizza involved too many sliced pepperoncini. Having a pizza too hot is unlikely for me, but this one was - not very hot peppers, but too many.
My computer is going into tharn. If this post has a long page after it, I'm sorry.
@ehBeth,
This is what we call a capsicum in Oz, ehBeth.
(confusing, isn't it?
I'm still trying to find something vaguely resembling "escarole" for BDP (or is it BPD?'s Sorry, B.) soup recipe. No success yet.)
@msolga,
That is a sweet red pepper here.
@ossobuco,
No need to apologise, osso.
Have you tried back-spacing from the very bottom of the comment box, before you post?
That's what I've learned to do when experiencing similar problems.
Hope the solution is as simple as that for you.
@msolga,
ok - so red bell pepper for us in Toronto
I adore all the variants of Israeli pepper salads - pepper/tomato, pepper/couscous. It's hard to go wrong with recipes for peppers from around the Mediterranean. Egyptian, Turkish ... mmmmmmmmmm the Moroccans do great things with red bell peppers.
@ossobuco,
Ah.
We meet on common ground, osso!
I'm happy to do anything that's easy with the darn things, before they go off.
For eating, freezing for later, whatever .....
@msolga,
When my mac goes wonky, it does an outer space thing. In this case, it was a small nuance, and I could post past it.
Who knows?
@ehBeth,
generally I'd have to say stuffed peppers are one of my most hated foods but ...
http://www.food.com/recipe/moroccan-stuffed-peppers-437417
with the North African addition of fruits, pine nuts ... I am so there!
