Podcasts about escarole

1/ MARCELUS AIRLINEZ. THAT'S RIGHT. feat. SICK JACKEN, CRIMEAPPLE. 2/ BLOCKHEAD. The war on hugs. 3/ SOL MESSIAH. Invincible scroll. 4/ Natos y Waor. BUDOKAI feat Hoke [Barras Bravas Vol. 28]. 5/ BROTHER ALI. Deep Cuts. 6/ MARTYN. Ayyy. feat AOSHI. 7/ SHYLOW. Daily affirmations. 8/ BLAKE. Trucos. feat AL2. 9/ CRIMEAPPLE, PRIMO PROFIT & MICHAELANGELO. Escarole. 10/ MANU NAFA. Busco la luz. feat. Flavia Beaka.11/ SMIF N WESSUM. Chuuch. feat Jalisa. 12/ WE RUANDA. Planetas mal.13/ THE HIGH AND MIGHTY. Most in outs. feat CAGE. 14/ Alex Orellana y Tweaz. Run Away. 15/ Elcamino and 38 Spesh. Mobile Phone. feat. Benny the Butcher.Escuchar audio

When provolone is young, the cheese is fine and soft, best used as a table cheese. After about a year, it becomes drier and pungent, acquiring a strong, concentrated flavor that is reminiscent of Parmigiano but much sharper. The sautéed greens bring a slightly bitter but mellow flavor that tempers the provolone. Gemelli, which means "twins" in Italian, are intertwined twists of pasta. They are a little different and because of that bring something extra to this salad. Most supermarkets have them, but if yours doesn't, use fusilli. 

Caller Teddy has been vegan for a few years. But while she's confident in her chickpea and lentil skills, bean mastery has eluded her. And, to be fair, the questions are big: canned or dried? What type of bean works best for which application? Is a big pot of brothy beans enough for a meal, or does it need to be doctored? Chris taps Justine Doiron (aka Justine_Snacks, bean enthusiast, to help Teddy get hip to the humble bean.Recipes mentioned:Brothy Pasta with ChickpeasGochujang Brothy BeansBreaded BeansBrothy BeansPasta e Fagioli with Escarole

Leftover greens and beans tonight.  Escarole, arugula, and mustard greens, with garlic, avocado oil, ground beef, black-eyed peas, cannellini beans, and navy beans in chicken broth with oregano, basil, and parsley. A mixed meat chopped salad for our side, too. The Music Authority Podcast...listen, like, comment, download, share, repeat…heard daily on Podchaser, Deezer, Amazon Music, Audible, Listen Notes, Mixcloud, Player FM, Tune In, Podcast Addict, Cast Box, Radio Public, Pocket Cast, APPLE iTunes, and direct for the source distribution site: *Podcast - https://themusicauthority.transistor.fm/   The Music Authority Podcast!  Special Recorded Network Shows, too!  Different than my daily show! *Radio Candy Radio Monday Wednesday, & Friday 7PM ET, 4PM PT*Rockin' The KOR Tuesday, Wednesday, and Thursday at 7PM UK time, 2PM ET, 11AM PT  www.koradio.rocks*Pop Radio UK Friday, Saturday, & Sunday 6PM UK, 1PM ET, 10AM PT!  *The Sole Of Indie  https://soleofindie.rocks/  Monday Through Friday 6-7PM EST!March 11. 2024, Monday, the perfect third…@Kitty May - Never ForgetLexi James - Leaving Me Slowly@Lola Balter - S.O.A.P.Lorne Behrman - Barbara [Blue Love] (Spaghetty Town Records)Ruby Bones - 06 Ancient Power [Laser Tooth Tiger]Mark Anthony Ensemble - For YouMary Strand - Different Kind Of World [Golden Girl]@Micko and The Mellotronics - 04 Holloway Rd.@Pete Colorado - Back At My Side@The Raves - Every Little Bit Hurts [Past Perfect Tense Remastered] (koolkatmusik.com)Stop Calling Me Frank - Whiskey In The Jar (Rum Bar Records)@Sean Joyce - My FaceSerial Chiller - No PayCurt Florczak Music - Take Me To Lost Cities [New Believers In Rock n Roll] (Rum Bar Records)Since 2000 - Ballad Of Narcissus & EchoSince 2000 - AntidoteSlamdinistas - Get Back To Myself (Rum ...

Molto bene. Actually some friends and I are going to speak Braciole and Escarole. Braciole is having a moment thanks to The Bear. There is a little disagreement on how to pronounce it but I know someone who knows his way around braciole. Carmine Balzano has been making it for decades. First, however is a stroll through the Italian Garden with Mary Minetti. Delicioso!

Meet the chef of the moment. Chef Adrien Bleck. He's the guy making kitchen magic at Orienta Restaurant in Greenwich, Ct. He just competed against Bobby Flay on the Food Network in that Beat Bobby Flay show and he beat him!  Chef Adrien joined me in the studio today to share the behind the scenes of the unique experience and the recipes that made him a Food Network Winner.   By the way If you haven't seen the TV show it features various chefs competing against Bobby Flay and the show is taped in front of a live audience.  Was it nerve-wracking, I asked?  “Well, yeah, said Chef Adrien. “I think it was in the beginning. Yeah, definitely. Mostly the build-up, you know, because they reach out to you, then it's like, okay, do you want to do it? And then there are three or four months of lead-up and interviews. It's a major process to get called on to the show. “  Do they notify you you've made the show cut like you're getting a college acceptance letter?  By Email? By Phone?  “You get an email and when you get the news you're accepted and they give you a filming date and tell you you're filming on this day against Bobby Flay at this time. “   On the day he got the exciting green light email, I wondered who did Adrien call first?  “I think my wife and then my parents. I think we were at the restaurant. So I think I passed around the email once I got it."  Adrien is French American. “I wondered are French people as excitable as Italians when something big happens? Like screaming out loud excited?”   “Yes. I can tell you the most excited people were my High School football coaches from Rye Neck High School in Mamaroneck, NY.  There's a video of them absolutely going crazy watching the show. It was really, sweet to watch.” Ever wonder what happens when a contestant first shows up ready to film at the Food Network studio? Nothing. At least for awhile. Chef Adrien had about a three-hour wait time with the other contestant.   “We were just talking, so it's just us two in a room and she tells me all about herself and she's a James Beard finalist and they flew her out from Oakland and they put her up in a Manhattan hotel.”  I'm thinking she was trying to intimidate him.     “That was intimidating” (See I told you) “I don't have any of those accolades. And I just drove down from Greenwich to Queens. So right after that I was nervous. “But she was sweet.”  Chef Adrien said he was very comfortable in just doing his best because it was such an anticipation getting there. He had good advice for himself and for anyone who likes to cook.    “Just do what you can in the moment and cook how you cook. “  Yes Just ...“Cook How You Cook.”!  When the show finally kicked in and filming started they do as they always do. They give contestants a mystery ingredient they have to work with.  What was the ingredient they gave Adrien? Escarole.  “I like escarole. Kind of like a bitter green. Love it. Kind of a lettuce. And you could do many things with it, and I used to work in California, and I'd have to go to the Santa Monica farmer's market three times a week, or twice a week, or whatever it is, to get our stuff, but it was always new and always different. Whatever you get at the farmers market, that's what's going to be your special of the day. So, when I see escarole, I immediately thought of my time in California and what is like the newer California type cuisine. That was a good thought. So, I just went with it. I grilled it and I made like a spicy honey vinaigrette with some bacon and It turned out to be quite good.”   The judge, Scott Conant, said it was one of the best things he's tasted on the show. Everybody's going to want to come taste this at his restaurant now. But Is it on the menu? Nope not yet.  He still hasn't made it again, but he promises he will.  I told him to put it on the menu and call it The Chef Bobby Flay Beater Special.  “That's a great idea Debbie you know I think I'm going to do it.”  That's what I do here on this show, I give ideas to people. ( it's gonna cost him a spring roll.)  Alright so the other winning savory crepe dish, where'd that come in?   “So that came in as my specialty dish that I went in to kind of take Bobby by surprise because I'm pretty sure he's got my number on that.  Chef Adrien's winning dish was his Vietnamese Savory Crepe. What's in it?   “It's a turmeric-based coconut and rice flour, so it's crispy, a little sweet and subtle on the outside, mix of chicken, shrimp, pickled onions, and a lot of fresh herbs mint, cilantro, Thai basil comes with a nice salad on the side and a numoc cham dipping sauce which is a traditional Vietnamese sauce. “  I hope Chef Adrien puts a big sign on his restaurant window that says Food Network Winner and I Beat Bobby Flay. He said he'll ask his wife Kate to take care of that. She's great at marketing. Cooking's not her thing but word is she makes terrific food for their one and a half year old baby. “He seems to enjoy it my wife's cooking a lot more than mine.”    You're a great chef, and an amazing restaurateur. Tell us what are you terrible at? “I think I'm terrible at like soccer.”  Okay we won't call on you for that.  “What goes on in this chefs head all day long? Is he making stuff in his head? Does he have recipes in his head? What's he you doing in there?”  “Well, normally when I come in after my day's off, my sous chef will order me the fish for the special for the day. It comes from Bonton Fish Market right down the street. Another local shout out. And I don't know necessarily know what he's going to order me unless I have something already specific in mind. So, I come in and it's sort of a surprise. And I got to go from there. And I start pulling ideas. I got a lot of cookbooks. I could take a little something from here, a little something from there. And I kind of turn it into my own thing. Since I wasn't classically trained in Asian food. There's a lot of reading and a lot of cookbooks. So, I just pull little bits from everywhere and then make it to what I think is good. I cook like I cook. “ Love his passion. It all started with Chef Adriens parents and growing up the restaurant business. His Mom was a great cook and he learned much from her gift for seasoning and using different ingredients and really making complete dishes. She's American. His grandmother was a talented cook too. So it runs through the women of his family. His Dad has always been a restaurateur, so Adrien would always see him in the restaurants and be eating in restaurants since he was very young. I guess you could say Chef Adrien grew up with the cooking gene. For Chef Adrien his restaurant reviews are very important. “I like to take the feedback from our guests and people that I don't know, and I use it a lot. If you see trends and some stuff's not working, then you know obviously it's our job to fix that and rectify it somebody has a bad time. You know I want to do everything I can so that they come back. We try, and really make it nice and make sure that they're all having a great experience. “  Sounds really nice to me. During the week Orienta Restaurant has sip and shop events , where  local vendors come by and highlight their products and it encourages people to support local businesses and support the restaurant and network with each other.  They also have happy hour on the weekends which is unique.  If you're in the area check out Orienta Restaurant on Lewis Street in Greenwich, Connecticut.   OrientaRestaurant.com.    About Orienta Restaurant Antoine Blech originally opened Orienta restaurant on the Upper East Side of Manhattan in 1995. Over two decades later Blech and his wife Suzanne reopened the iconic French and Asian-inspired restaurant in Greenwich with a menu that is highlighted by Vietnamese flavors. Today, this restaurant is truly a family affair, their son, Chef Adrien Blech joined their team as Executive Chef with his impressive resume of over 13 years working at world-renowned establishments such as Le Bernardin, Soho House LA, Le Royal Monceau, Guy Savoy, in addition to sister restaurants, Le Penguin, and Le Fat Poodle. Chef Blech's multi-talented wife, Kate is maître d' and mother to their 1-year-old daughter who Antoine and Suzanne hope will be leading the team one day in the future.

This week's Fresh From The Field Fridays with Dan The Produce Man brings us Escarole and Citrus Salad, Lions Mane Mushrooms and Watercress! Tune in and Turn on! FANCY SPONSORS: Ag Tools, Inc.: https://www.agtechtools.com, Flavor Wave, LLC.: https://flavorwavefresh.com, Noble Citrus: https://noblecitrus.com, Buck Naked Onions/Owyhee Produce, Inc.: http://www.owyheeproduce.com and John Greene Logistics Company: https://www.jglc.com CHOICE SPONSORS: Indianapolis Fruit Company: https://indyfruit.com, Equifruit: https://equifruit.com Arctic® Apples: https://arcticapples.com Sev-Rend Corporation: https://www.sev-rend.com, Jac Vandenberg Inc.: https://www.jacvandenberg.com Dole Fresh Vegetables: https://www.dole.com/en/produce/vegetables WholesaleWare: https://www.grubmarket.com/hello/software/index.html Continental Fresh, LLC: https://www.continentalfresh.com Golden Star Citrus, Inc.: http://www.goldenstarcitrus.com STANDARD SPONSORS: London Fruit Inc. https://londonfruit.com, Freshway Produce: https://www.freshwayusa.com and Citrus America: https://citrusamerica.com --- Support this podcast: https://anchor.fm/theproduceindustrypodcast/support

How I came to make escarole and white bean soup. Some great tips to make this perfectly sustainable dish in about a half hour - using a good quality canned Cannalini beans --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/donna-goldman8/support

Our returning champ is back and Mickey Diener is here to try to take him down. Listen in, play along, and see who will be coming back! CARD 1 CLUE: Don't say it 3 times CATEGORY: Things related to Blood Mary ANSWERS: Drink, Tomato, Vodka, Celery, Cocktail, Mirror, Repeat CARD 2 CLUE: A fast piece of lumber CATEGORY: Words on a dashboard ANSWERS: Speed, Miles, Oil, Empty, Temperature, Airbag, Engine CARD 3 CLUE: Let us in CATEGORY: Types of lettuce ANSWERS: Romaine, Iceberg, Boston, Arugula, Frisee, Escarole, Mizuna CARD 4 CLUE: I didn't get one CATEGORY: Game consoles ANSWERS: X-Box, Wii, Playstation, Dreamcast, DS, Gameboy, Sega CARD 5 CLUE: Something deep like the tides CATEGORY: Things that come and go ANSWERS: Fads, Relationships, Subway, Memory, Styles, Planes, Infatuation CARD 6 CLUE: This category is one CATEGORY: Things people fear ANSWERS: Spiders, Dark, Rats, Heights, Outside, Snakes, Water

Today I would like to share with you my Escarole and Beans recipe. I will be showing the regular escarole and beans recipe, and an escarole and beans with fresh plum tomatoes. Written recipe: http://orsararecipes.net/escarole-and-beans ~MERCH~ 2021 recipe calendar: https://www.createphotocalendars.com/Store/Pasquale+Sciarappa+2021+Recipe+Calendar-9581391158 My t-shirts: https://teespring.com/stores/orsararecipes My aprons: https://www.cafepress.com/orsararecipes/12456823

A whole-foods, plant-based diet has never been easier or tastier, 300 brand-new recipes for cooking the Forks Over Knives way, every day! Forks Over Knives the book, the film, the movement is back again in a Cookbook. The secret is out: If you want to lose weight, lower your cholesterol, and prevent (or even reverse!) chronic conditions such as heart disease and type 2 diabetes, the right food is your best medicine. Thousands of people have cut out meat, dairy, and oils and seen amazing results. If you’re among them or you’d like to be, you need this cookbook. Del Sroufe, the man behind some of the mouthwatering meals in the film, proves that the Forks Over Knives philosophy is not about what you can’t eat, but what you can. Chef Del and his collaborators Julieanna Hever, Judy Micklewright, Isa Chandra Moskowitz, and Darshana Thacker transform wholesome fruits, vegetables, grains, and legumes into 300 recipes – classic and unexpected, globally and seasonally inspired, and for every meal of the day, all through the year: Breakfast: Very Berry Smoothie, Breakfast Quinoa with Apple CompoteSalads, Soups and Stews: Kale Salad with Maple-Mustard Dressing, Lotsa Vegetable Chowder, Lucky Black-Eyed Pea StewPasta and Noodle Dishes: Sicilian Cauliflower Linguine, Stir-Fried Noodles with Spring VegetablesStir-Fried, Grilled and Hashed Vegetables: Grilled Eggplant SteaksBaked and Stuffed Vegetables: Millet-Stuffed Chard RollsThe Amazing Bean: White Beans and Escarole with ParsnipsGreat Grains: Polenta Pizza with Tomatoes and BasilDesserts: Apricot Fig Squares, Bursting with Berries Cobbler. . . and much more! Simple, affordable, and delicious, the recipes in Forks Over Knives: The Cookbook put the power of real healthy food in your hands. Start cooking the plant-based way today, it could save your life! Del’s cooking career began when he was just eight years old; creating dishes from whatever he could find in his father’s kitchen. By age of thirteen he was flaunting his culinary talents by preparing family dinners, much to his mother’s delight. After high school Del shelved his love for the kitchen and sold men’s clothing while he attended The Ohio State University School of Business. Selling suits and ties did not polish Del’s wing tipped shoes so he set out to pursue his passion, cooking. He landed a position at one of Columbus, Ohio’s premier vegetarian restaurants, The King Avenue Coffeehouse, and began to establish himself as a leader in the industry. In 1997 Del opened his own bakery, Del’s Bread, where he created, prepared and served delicious vegan pastries, breads, potpies, calzones, smoothies and other sorted delicacies to the palate of his Columbus based clientele. In 2001, Del transitioned from his bakery business to start a vegan Personal Chef Service, preparing eclectic plant-based cuisine to his already captivated audience. During this time, he developed what became a very popular cooking class series, sharing many of the delicious recipes he had created over the years with his students. In 2006, Del joined Wellness Forum Foods as Executive Chef, where today he continues the tradition of delivering great tasting plant-based meals to clients locally and throughout the continental United States. Del continues to teach cooking and health classes and is a keynote speaker at local venues and events around the country. Del is the author of Forks over Knives: the Cookbook, on the New York Bestseller list for more than 30 weeks; Better than Vegan, the story of his struggle with weight loss and gain, and how he managed to lose over 200 pounds on a low fat, plant based diet and; The China Study Quick and Easy Cookbook due to be published in May of 2015. Interested in booking Chef Del Sroufe for your next event? Contact us!

Explore the world of vitreous enamels with artist Rose Jarecki in this episode of the Art for Life podcast by Gallery's Choice. Discover one of today's unanswered physics questions and experience the amazing properties of glass as a medium as you walk through time exploring the history of one of the most amazing materials on earth!

A meal in the fridge or freezer during a long week can make all the difference. It’s that “I’ve got this!” feeling all in a foil-wrapped breakfast burrito or a container of beans ready to spoon over toast. We’ve a few more recipes for just that feeling: Korean-style Beef Bulgogi Burgers, Savory Bread Pudding with Sausage and Escarole , and Stuffed Sweet Potatoes with Beans and Guacamole. Any of these three recipes put you one step ahead of the game.

Get the book: http://RunningAFEVER.com/tb12book This week's episode is a continuation of my discussion of the diet outlined in Tom Brady's book "The TB12 Method". Tom Brady's diet is 80% alkalyzing foods and 20% acidifying foods. A pH of 7 is the goal, and it takes that combination to get there. In general, vegetables are alkalyzing, meat is acidifying, but here is Tom's short list of specific examples, and some of them are quite surprising. Alkalyzing: ------------- Artichokes Beets Broccoli Brussel Sprouts Cabbage Carrots Cauliflower Chicory Cucumbers Dandelion greens Escarole or Endive Green beans Lettuce (except Iceberg) Potatoes Red cabbage Spinach Squash Sweet peppers Sweet potatoes Vegetable juice made in a juicer Yams Zucchini Acidifying: ------------- Beef Black currants Butter Cheese Chickpeas Cold Cuts Crayfish Hazelnuts Herring Kiwis Lobster Mackerel Mandarin oranges Millet Nectarines Oranges Peanuts Pecans Pineapples Pistachio nuts Pork Pumpkin seeds Raspberries Red currants Salmon Soybeans Strawberries Sunflower seeds Walnuts White bread White rice White wheat Yogurt Tom says that foods should be combined properly in a meal to provide the best digestion. Meats need an acidic environment. Carbohydrates need an alkaline environment. So eat vegetables with either carbs or protein, but not both. Also, drinking water during meals interferes with digestion, so stop drinking water thirty minutes before a meal. This book is very interesting. There's also info on supplementation, a grocery list, and recipes. Get it at http://RunningAFEVER.com. Go Pats! Sources: https://en.wikipedia.org/wiki/Tom_Brady The TB12 Method by Tom Brady Recorded January 26, 2019. Weight (change since Jan 2018): 200 (-74) Workout time: 106 Minutes Total Distance (total since Nov 2017): 5.83 Miles (408.37) Steps: 13,127 Muscle Mass (change since Aug 2018): 152.17 (+9) Body Fat: 23.8% Daily Sleep Duration 7-day Avg: 6 hours 2019 Goal: 15% Body Fat

This week on The Lettuce Beets, Laura and Charlotte chat about big life events. Charlotte talks about her move to North Carolina while Laura turns 30. They also talk about the Escape Room phenomenon, driving trucks, and new jobs. On the entertainment side, Laura compares Bunheads and Gilmore Girls. Charlotte also shares which type of entertainment she uses for relaxing. The girls also attempt to find their inner goddess with a quiz. All this and more on this week's episode of The Lettuce Beets!   The Lettuce Podcast is a garden of entertainment from books to television and everything in between! We cover topics like Harry Potter, Glee, James Bond, Game of Thrones, the Marvel Universe, and much more. For more information: The Lettuce Podcast Blog, Facebook, Twitter, iTunes, and Stitcher. The Lettuce Podcast is also available for Andriod devices via Podcast Addict and Satchel.

On the Menu:  Mario and Bill declare 2014 "The Year Of The Twitter" on Just Cook It Radio.  Follow Mario on Twitter: @MarioPorreca and Follow Bill on Twitter: @BillAlexander.  Mario and Bill talk lentils and try Popcorn and soup sent to them by listeners. Mario makes Sausage and Lentil Soup with Escarole to celebrate New Year's.  Get the recipe HERE: http://jcook.it/JkLVJF   Listen to Just Cook It every Saturday at 9:00 AM EST on WMBS Radio and at JustCookIt.net. Watch the show at JustCookIt.tv.

How does a chicory root become a bunch of tightie whities? What can broccoli rabe teach us about Matthew’s masculinity? And if you close your eyes, can you taste the difference between escarole and radicchio? If you’re mad keen for bitter greens, this is the episode for you. Recipes: Sauteed Radicchio and Escarole, Molly Stevens’s Braised Endive with Prosciutto. spilledmilkpodcast.com

A bounty of Maine farmers market veggies mixed with perfect Maine weather inspires a delicious Maine Summer Caponata.

Calorie for calorie, dark green leafy vegetables are perhaps the most concentrated source of nutrition of any food. There are over one thousand species of plants with edible leaves, including Arugula, Beet Greens, Bok Choy, Brussels Sprouts, Collard greens, Cabbage, Chard, Chicory, Dandelion Greens, Endive, Escarole, Iceberg Lettuce, Kale, Kohlrabi, Mustard Greens, Purslane, Romaine, Sorrel, Spinach, Tatsoi, Turnip Greens, Watercress – and so many others. Join me as I talk about seven of these green leafies - their history, their etymology, how to store and wash them, how to cook them, and how to make them delicious so that you'll get them in your body - any which way.