Comments on: Weekly Salad 12: Escarole and Boudin Blanc http://holybasil.wordpress.com/2008/03/31/weekly-salad-12-escarole-and-boudin-blanc/ Authentic Vietnamese and French food with modern flair Fri, 18 Dec 2009 20:26:23 +0000 http://wordpress.com/ hourly 1 By: holybasil http://holybasil.wordpress.com/2008/03/31/weekly-salad-12-escarole-and-boudin-blanc/#comment-3170 holybasil Wed, 30 Apr 2008 05:21:33 +0000 http://holybasil.wordpress.com/?p=397#comment-3170 Mycookinghut - I'm jealous of your butcher shops over there in London - I'm sure you'd be able to get much better stuff than I can find here. Hi Amy, I know what your saying about the tough, darker escarole. It's great cooked but it really wouldn't be fun to eat raw. I imagine as the weather gets better, you might find more tender escarole at the farmer's markets. Thanks for the idea of cooking them with garlic and raisins. I'll definitely give that a try. Mycookinghut – I’m jealous of your butcher shops over there in London – I’m sure you’d be able to get much better stuff than I can find here.

Hi Amy, I know what your saying about the tough, darker escarole. It’s great cooked but it really wouldn’t be fun to eat raw. I imagine as the weather gets better, you might find more tender escarole at the farmer’s markets.

Thanks for the idea of cooking them with garlic and raisins. I’ll definitely give that a try.

]]> By: We Are Never Full http://holybasil.wordpress.com/2008/03/31/weekly-salad-12-escarole-and-boudin-blanc/#comment-3080 We Are Never Full Fri, 25 Apr 2008 14:55:28 +0000 http://holybasil.wordpress.com/?p=397#comment-3080 Growing up, I always had escarole soup (in Italian-American speak, "s'croll') but it wasn't until a cheap, fabulous lunch in Rome a few year ago that I realized what I had been missing with sauteed escarole. It was amazing. Try it with some garlic, olive oil and raisins! yummmmmm. the problem is, even here in Brooklyn, it's difficult to get this type of escarole you've shown here. the type sold in our store is tougher and darker and has a much more pointy-ish type of leaves. It just doesn't taste or cook the same way as the type you have in your pic. amy @ we are never full Growing up, I always had escarole soup (in Italian-American speak, “s’croll’) but it wasn’t until a cheap, fabulous lunch in Rome a few year ago that I realized what I had been missing with sauteed escarole. It was amazing. Try it with some garlic, olive oil and raisins! yummmmmm.

the problem is, even here in Brooklyn, it’s difficult to get this type of escarole you’ve shown here. the type sold in our store is tougher and darker and has a much more pointy-ish type of leaves. It just doesn’t taste or cook the same way as the type you have in your pic.

amy @ we are never full

]]> By: mycookinghut http://holybasil.wordpress.com/2008/03/31/weekly-salad-12-escarole-and-boudin-blanc/#comment-2839 mycookinghut Thu, 03 Apr 2008 11:54:58 +0000 http://holybasil.wordpress.com/?p=397#comment-2839 After weeks of Asian food, Boudin Blanc would be a great French food indulgence!! After weeks of Asian food, Boudin Blanc would be a great French food indulgence!!

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