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June 26th, 2008


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01:27 pm - Recent culinary success
I had a version of this in a restaurant in NYC five years ago, and have finally perfected it.

Penne Paste with white beans and frisee greens (or escarole)
(serves 3)

Cook 1 tsp chopped garlic and ¼ cup finely chopped shallots in 1-2 TBS olive oil, cook until shallots are soft and translucent. Add 1-2 fresh bay leaves, and fresh thyme (4-6 stems worth) + salt and pepper. Add ½ cup chicken (or vegetable) broth + 1/3 cup of dry white wine (chardonnay works well). Cook until somewhat reduced. Then add 2 14 oz cans of white (cannellini) beans and 8 oz fresh frisee greens or escarole, cover, and cook for 3-5 minutes, until frieze greens are soft and wilted.

Serve over 10.5 oz penne pasta cooked a little past al dente.

(4 comments | Leave a comment)

Comments:


[User Picture]
From:darkoshi
Date:June 27th, 2008 01:20 am (UTC)
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What are frieze greens? Google doesn't help.
[User Picture]
From:heron61
Date:June 27th, 2008 04:54 am (UTC)
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A feathery, pale green salad green a whole lot like escarole. I've never heard of it either, but it can be found fresh in bags at Trader Joe's markets.
[User Picture]
From:heron61
Date:June 29th, 2008 07:21 am (UTC)
(Link)
I was wrong, they are actually called frisee greens, and are a relative of endive.
[User Picture]
From:darkoshi
Date:June 29th, 2008 05:11 pm (UTC)
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I've never heard of frisee greens before, either. But I at least found some search results on that spelling... this page is good, and shows pictures of various salad greens:
http://www.foodsubs.com/Greensld.html

I was grocery shopping yesterday, and thinking of trying out your recipe, or something similar to it. My dad's wife also makes a good dish similar to that, but without the greens and with red kidney beans instead of cannellini.
I ended up getting an onion instead of shallots... I thought the 2nd store I was going to might have them cheaper than the first store, but they turned out to be a lot more expensive at the 2nd. But I got a good deal on a tub of organic baby arugula, which I'm going to use for the greens.

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