Endive
From LoveToKnow 1911
'ENDIVE,' Cichorium Endivia, an annual esculent plant of the natural order Compositae, commonly reputed to have been introduced into Europe from the East Indies, but, according to some authorities, ...
Endive recipes
1. Winter Chicken
Poultry endive recipe Winter Chicken is made with chicken cut into quarters, fennel, celery root, endive, butter, onion, some salt, chicken stock, and cream.
Endive:
a plant (Cichorium endivia) with curly dark green leaves and a slightly bitter flavor; also know as curly endive and imprecisely known as chicory (especially in France and United States).
Advertisement: ...
8 heads belgian endive (trimmed and halved)
1 tsp sugar
12 tsp salt ...
Curly endive, also sometimes called frisee or chicory, is a bitter dark leafy green used in salads and other dishes.
Curly endive (sometimes mistakenly called chicory in the United States) has green rimmed curly outer leaves.
Escarole has broad, pale green leaves and is less bitter than the other varieties ...
endive
One of three types of plants: Belgian endive, which is grown without light to produce white leaves, curly endive with curled, lacy leaves, and escarole. Escarole is the mildest, the other varieties being bitter.
essence ...
Endive - Closely related to and often confused with chicory, endive comes in two main varieties - Belgian and curly.
endive Notes: This category includes Belgian endive, curly endive, frisee, and escarole.
Baby endive
Baby endive is also called frisee. It has frizzy leaves and a slightly bitter taste. For more information about baby endive, see our article.
Baby fennel ...
Endive (also known as chicory or, if it's red, radicchio) has 4000 IU of Vitamin A, 24 mg of Vitamin C and 100 mg of calcium. Shred it and use it in green, pasta or seafood salads or as a crunchy garnish for soups or stews.
Endive and Apple Salad With Warm Goat Cheese Handle
Select One
Add to Cookbook
Add to Menu
Add to Shopping List
Send to Mobile Phone ...
endive: chicory or Belgian endive
entrecôte: beef rib steak
entrecôte mâitre d'hotel: with herb butter ...
Endive (Chicory)
tender, bitter, high in fiber
eat raw in salads, cook briefly for milder flavor ...
What is Endive? In the culinary arts, the word Endive is used to refer to the leafy part of a plant that is more commonly ... Read more about Endive.
Entrecote ...
search
An endive relative with curly, slightly bitter leaves that are used in salads or cooked as greens. "Radicchio" is the red-leafed Italian chicory. "Succory," a coffee substitute, comes from the roasted, ground chicory roots. Chicos ...
A relative of endive, chicory has curly, bitter-tasting leaves that can be eaten raw or cooked like greens. Roasted, dried chicory root is added to coffee for aroma and flavor, and is popular in New Orleans, where the brew is called Creole coffee.
INDIVIA - Endive. Refers to all types in this family such as invidia riccia and scarola (curly and broad-leafed escarole), and invidia belga (Belgian endive).
curly endive See chicory.
Curnonsky The pen name of French gastronome, journalist, and food
critic Maurice-Edmond Sailland ( 1872-1956); he encouraged interest
in regional French cuisine and the development of the restaurant as
we know it.
The roasted ground root of the chicory plant, related to the radicchio and curly endive. In New Orleans, chicory-spiked coffee, usually served as cafe au lait, has been a tradition since Napoleanic times.
Chili peppers ...
chicorée frisée: chicory lettuce (endive frisée)
chiffonade: "like rags," knife cut for herbs and vegetables, very fine narrow shreds
Choron: sauce made by coloring Hollandaise or Bèarnaise with pureed tomato
chou: cabbage (e.g.
Endive An edible plant with tightly packed curly leaves, used as a salad or garnish. A term used in North America to indicate chicory.
Entrecote Steak from a boned sirloin. A French word translating as 'between the rib'.
escarole (EHS-kuh-rohl) - See endive.
Espagnole or brown sauce (demi-glace) - Traditionally made from beef stock, aromatics, herbs and, sometimes, tomato paste. Brown sauce is the basis from which many other sauces are made.
Also known as potherbs, winter greens are typified by sturdy leaves and include kale, Swiss chard, endive, escarole, and mustard and collard greens.
A loose leaf variety of lettuce that appears to look somewhat similar to curly endive.
Among the snacks that these books suggest are: Ants on a Log (celery sticks stuffed with peanut butter and topped with raisins); a hummus sandwich; endive leaves stuffed with low-fat cream cheese mixed with a little oregano, basil, salt & pepper; ...
2 heads Belgian endive, leaves separated and cut lengthwise into narrow strips
1 small head frisee, tough stems removed and torn into small pieces
1 tart green apple, such as Granny Smith or Newtown Pippin, thinly slice, peel left on ...
Radicchio is a leaf vegetable related to Belgian endive, used raw in salads or in cooked dishes. The most common variety has a spherical head, reddish purple leaves with creamy white ribs, and a mildly bitter flavor. It is also called red chicory.
Experiment with greens, such as arugula, kale, endive and all varieties of lettuce. Wash them in cool water, then dry thoroughly before using.
A lettuce used for salad and sometimes called curly endive. Also added to coffee in the deep South.
Chiffon
Usually a pureed filling made light and fluffy with beaten egg whites, gelatin and or whipped cream. Lemon chiffon pie is one example.
These are sharp crunchy greens (closely related to endives) that vary wildly in appearance, but much less so in taste and texture.
A salad green from the endive family
Chiffonade
Finely shredded or chopped vegetables used in soups or salad dressings ...
Wood Chick's BBQ Grilled Marinated Vegetables
Grilled Romaine, Endive & Tomato Salad with Lemon Basil Vinagerette & Point Reyes Blue Cheese
What's the difference between wet and dry barbecue?
Frisee
French for curly, but usually refers to curly endive, the bitter salad green of the chicory family.
Mesclun: A salad mix of young lettuce leaves and herbs such as rocket (argula), lamb's lettuce, dandelion leaves, basil, chervil and endive. Traditionally found in the South of France.
Adjust by adding more of one or the other to form a creamy dip which is delicious with peeled baby carrots, broccoli, radishes, endive and other favorite vegetable. Vegetables should be sized so they can be easily picked up and dipped into a sauce.
For substitute greens, use chicory, Belgian endive, escarole, radicchio, watercress, young spinach greens or young mustard greens. Arugula is also known as arrugula, Italian cress, rugola rugula, rocket lettuce or rocket greens, roquette, and rucola.
Radicchio A form of chicory or endive. It may be green or red and is eaten in salads, or grilled, baked, or used in risottos. Sharp- flavoured. Rare Meat, grilled, fried or roast leaving the meat red and tender on the inside.
 See also: Flavor, Salad, Chicory, Cooking, Vegetable
|
