How to cook - Endive soup
You always dreamed to cook french ? :)
Here is a beautiful french Endive soup recipe !
This video will teach you how to do a great Endive soup, simply and easily !
Thanks for watching guys and do not forget to subscribe ! ;)
Music: bensound.com
Frywall Fridays: Escarole Soup with Arborio Rice
Frywall inventor Yair Reiner makes escarole soup with rice, inspired by Marcella Hazan's recipe. The Frywall helps to keep the greens from spilling while wilting on the stovetop.
How to Make Beans and Greens (Scarole e Fagioli)
This old-school favorite is a comforting reminder that simpler is better.
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Italian Escarole and Meatball Soup
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Escarole Soup // Frankie Cooks
Hey guys, I hope you enjoy this awesome new soup recipe, it's the perfect thing to keep you warm on a cold day!
Vegetarian* / Gluten Free
4 servings
Ingredients:
1 medium yellow onion, diced
about 2 carrots, diced
about 2 celery sticks, diced
3 cloves garlic, diced
1 teaspoon of freshly chopped rosemary
1 teaspoon of freshly chopped thyme
1 can of cannellini beans
8-12 oz chicken stock or veg stock
4 oz of tomato passata
1 head of escarole
extra virgin OO
S&P to taste
Equipment:
small stock pot w/ a tight lid
blender / food pro
Method:
place the stock pot over medium high heat and add 2 tablespoons of extra virgin olive oil - immediately add the onion, add a pinch of salt. once they become translucent, add the celery and carrots. Cook for 5 min, stirring and adding a little bit of water if you se some burning.
Add the garlic, rosemary and thyme, stir. lower heat to a gentle simmer.
take half of the beans, combine with the stock or broth and blend (puree).
add both the puree and the whole beans to the soup.
peal each leaf of the escarole from the stalk, clean them well - add them to the soup, cover and simmer on low for 20 min.
Serve with pecorino Romano cheese.
Endive mash and Dutch meatballs
Endive mash and Dutch meatballs! The full recipe is here:
Reinier has his own channel on YouTube! Visit his channel to learn delicious recipes!
I filmed this in Rotterdam with Reinier as part of my Gapshida project:
Endive mash is eaten in the cold winter and usually served with meatballs.
Enjoy the recipes!
Raw endive mash
Ingredients:
Potatoes, endive cabbage, milk, mustard, butter, ground black pepper, salt, ground nutmeg, vinegar, bacon (or pork belly).
Directions (for 4 servings):
cooking time: 40 minutes
1. Cut 250 grams (about ½ pound) of bacon into small pieces and cook until crispy. Set aside.
2. Cut a whole bunch of endive (400-500 grams: 1 pound) into thin strips. Wash, drain, and set aside.
3. Boil water in a large pot for the potatoes.
4. Peel 1 kg (2.2 pounds) of potatoes. Clean them, cut into large chunks, and put them into boiling water until cooked.
5. Drain and mash the potatoes. Add ½ cup of milk little by little to make a smooth puree.
6. Add the bacon, 1 tbs mustard, 2 tbs butter, 1 ts ground nutmeg, 1 ts ground black pepper, and ¼ ts salt, and mix it well.
7. Add the shredded endive bit by bit to allow it to shrink a little as you go.
8. Add 1-2 ts vinegar and mix it well.
Serve with gravy and a meatball.
Dutch meatballs
Ingredients:
Ground beef and pork, mustard, ketjap manis, salt, ground black pepper, ground nutmeg, eggs, bread crumbs, butter
Directions (for 4 servings):
cooking time: 40 minutes
1. Mix these ingredients in a bowl by hand until well combined and sticky:
500 grams of ground beef and pork mix, 2 tbs mustard, 2 tbs ketjap manis, ¼ ts salt, ½ ts ground black pepper, 1 ts ground nutmeg, ⅓ cup bread crumbs, and 2 eggs.
*tip: You can replace 2 tbs ketjap manis with 2 tbs soy sauce and ½ tbs brown sugar
2. Divide the mixture into 4 large balls.
3. Heat up a covered pot or pan with over medium high heat.
4. Add ¼ cup butter and wait until it turns brown.
5. Cook the meatballs until all sides are golden brown.
6. Turn down the heat and simmer for about 25-30 minutes. Flip occasionally until thoroughly cooked.
7. Take the meatballs out of the pot out and set aside.
8. Add ¼ cup water to the pot and cook over low heat to make gravy. You can add 1 ts flour to make it sticky.