Comments on: Endive / Chicory / Escarole

By: Marketman

Marketman — Thu, 17 May 2012 12:29:35 +0000

C Fusion, I am not aware of a tagalog word for frisee, it isn’t commonly available. In fact, I have yet to actually try a locally grown frisee, other types of chicory yes, but they too go by the English name I think…

By: C Fusion

C Fusion — Thu, 17 May 2012 12:24:14 +0000

So, what is frisée in Tagalog/Pilipino

By: Rowi

Rowi — Wed, 30 Mar 2011 09:06:54 +0000

Hej MM,
You certainly have a way of hitting the spot with this post as a similar write-up on bitter salads was featured on the recent Financial Times Weekend. The regular columnist Rowley Leigh wrote about endive and cicoria (which I had curiously bought in Sicily and thought it was a regular Italian chicory). Here’s the link to the article:
https://www.ft.com/uk/magazine

Cheers!

By: E J

E J — Tue, 29 Mar 2011 12:19:20 +0000

@ Footloose, the coffee substitute comes from the roots of the leaf chicory (not the bulb chicory).

By: Footloose

Footloose — Tue, 29 Mar 2011 11:43:01 +0000

Would this be the same chicory that they use as coffee substitute or enhancement?

By: E J

E J — Tue, 29 Mar 2011 11:40:26 +0000

What the British call chicory is called endive by the Americans – and what is called endive by the British is called chicory by Americans!
To add to the confusion, Belgian/French endive, the greenish white bulb (called chicory by the British and endive by Americans), is called witlof by the Dutch and witloof by the Belgians.

By: Footloose

Footloose — Tue, 29 Mar 2011 11:33:26 +0000

@FestiveRevel, that’s Eskinol me thinks.

By: bethp

bethp — Tue, 29 Mar 2011 07:18:02 +0000

This is the kind (one of the) endive that the Dutch use for their dish called “stamppot”. I’m not really a fan of the dish but I know how to prepare one when I was still living in Holland. It’s a kind of mashed potato mixed with other veggies such as this endive and serve together with “rookworst” (smoked sausage). The version that I’ve learned has bacon on it. Throw some sliced bacon in the pan and let all the wonderful? fat (don’t throw it away use it) comes out. Add your cooked potatoes and the roughly chopped fresh endive (you don’t have to cook them) some milk, some fresh nutmeg,salt and pepper and mash everything together. Serve with smoked sausage on top. Eet Smakelijk! (Enjoy Your Meal)

By: Marketman

Marketman — Tue, 29 Mar 2011 01:45:46 +0000

This is precisely why I love the comments section and the interesting comments it often gets… while I took several years of Spanish in school, and recognized footloose’s alluding the term, I couldn’t recall it either, so thanks tonito and festiverebel for chiming in. josephine, like you, I was hoping this curly green in the photo was frisee, which it is not. It looks similar but has much sturdier leaves and is far more bitter. frisee, it turns out is a cross between an endive family member and a leafy lettuce. As for the endive you refer to, otherwise known as witlof in some places, it is one of many members of the broader “endive” family it seems. They tended to be grown in winter as they were hand “covered” with sand to make sure that their leaves remained in the dark and therefore as creamy white/yellow as possible. The conditions are now simulated in greenhouses so witlof can be produced year round. If I am not mistaken, white asparagus gets the same treatment as well. You can get witlof/endive in Manila, imported, at some specialty shops, but they tend to be quite expensive. kim e, centris is at the corner of EDSA and quezon avenue, this is the lung center market that has relocated — I strongly recommend it. But parking is a hassle I find. ntgerald and footloose, I can’t believe the coincidence on the Italian wedding soup! I just bought a copy of the Rao’s cookbook (second book) at a Booksale shop in Cebu yesterday for just PHP200 and the one recipe that stuck in my mind was the one for wedding soup! Rowi, I tried this uncooked but couldn’t manage to eat much of it. This one definitely needs to be cooked… :) dren, good grief, thanks for that information, I had NO idea. :) Ryan, I didn’t blanch it because I added it to a soup. But for other preparations, yes, I would blanch it. Sleepless, the selection IS getting better in Manila…

By: Aji

Aji — Tue, 29 Mar 2011 01:20:05 +0000

Yes! I can now make Mark Bittman’s Escarole Soup! Must go to Centris on Sunday!