Aug. 16, 2009 1:47 pm
Updated: Aug. 17, 2009 5:35 pm
So, I'm preparing my lesson plan for teaching "An Italian Cafe" night when I got researching Endive.
Here's the story....in 1830 some guy left chicory root in his dark, damp basement while he travelled.
He had intended to use the chicory root to create a coffee substitute. When he returned he found a tender pale yellow shoot had developed on top of the chicory root.....slightly bitter, crunchy and interesting, it soon became popular with chefs. Who knew?
I'm thinking why would anyone even taste something that grew in his basement for months????
Today I made Vegan Blueberry Corn Muffins, also tried the Coconut Tofu Curry from AR...pretty good. and made up some wonderful carmelized onions to mix with Orzo...my fam loves this.
Orzo with Carmelized Onion
1 lb Orzo cooked
1/4 cup butter
2 Tbsp fresh chopped parsley
2 large Vadalia onions-chopped
up to 2 Tbsp brown sugar
24 Cherry tomatoes
Cook and drain the Orzo
melt butter, 1/2 the sugar in a pan and add onions
Cook slowly , med low, about 20 minutes until soft and carmel color
Add more sugar if you want it sweeter, then cook a few more minutes
Add parsley, Orzo
Add tomatoes and cook a few minutes to soften the tomatoes.