Thursday, July 29, 2010

Yea, escarole came in




It's been months since I've seen any at the supermarket, and this week I found a nice, big, fresh bunch at Publix for one of my favorite soups -- one version of an Italian favorite. So simple, but so good:

Escarole Rice Soup

3 tablespoons butter
Small onion, minced
Garlic, minced, to taste
Head of escarole, cut into thin strips
½ cup Arborio rice
4 cups vegetable broth
3 tablespoons Romano cheese

Saute onion over low heat until softened. Add garlic and escarole. Stir to coat, Add ½ cup of broth and simmer, covered, for 15 to 20 minutes. Add rice and remaining broth. Bring to a boil and simmer for 15 to 20 minutes. Stir in cheese and serve with additional cheese.

Since I still haven't got the hang of posting photos correctly, the cornbread picture is misplaced. And somehow I've lost the photo I took of escarole soup.

And, to make it a really eclectic meal, my favorite cornbread, nice and crumbly but almost puddinglike:


Jalapeno Cheese Cornbread

Vegetable oil for the pan
½ cup yellow cornmeal
½ cup flour
1 ¼ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 ½ tablespoons sugar
Dash ground chipotle or cayenne pepper
¾ cup jalapeno jack cheese, grated
¾ cup corn kernels, fresh, canned or frozen
½ cup sour cream
6 tablespoons milk
1 egg, beaten
2 tablespoons melted butter

Coat a heavy 8- or 9-inch skillet or baking pan with oil and set aside. Heat oven to 400 degrees. In a medium bowl, combine dry ingredients, corn, and cheese. Heat skillet or pan in the oven or on the stovetop. Whisk together eggs, sour cream, milk, and butter. Stir wet ingredients into dry ingredients. Spread in the hot skillet. Bake for about 22 minutes, until set and lightly browned around the edges. Cut into wedges and serve while hot.

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