Posts Tagged ‘frisée’

Chicory is blowing my mind!

 

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Have you ever driven along a country road in Ontario and noticed the proliferation of pretty wild blue flowers in adjacent fields and rubbing shoulders with your road’s? Those ubiquitous blossoms, sometimes called Blue Daisies or Blue Sailors are those of the chicory plant, a versatile perennial that is a chameleon in the culinary world. Chicory is one of those amazing plants that is a master of disguises, and it will work its way in to your heart and into your diet without you being aware of it. Continue »



Frisée

 

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Frisée, sometimes called Curly Endive, as it is a member of the edive/chicory family, is one of our favourite greens in the summer. It can be grilled, wilted, sautéed, and torn into pieces to add volume and depth of flavour to fresh salads. Its lightly bitter notes balance well with a number of other flavour profiles making it a great counterpoint to the sourness and acid of citrus, sweet fruits like strawberry, pear, peaches and pomegranate, and it holds its own next to salty anchovies, hard boiled eggs and pungent cheeses. Frisée’s curly leaf is also attractive to look at; bright green at its tips, where it is most tender and its bitter notes are the strongest, it fades in colour and intensity to a creamy yellow and white base, that is milder and almost sweet in flavour with a little added crunch. Continue »