Wait. Is this actually you? I am having a total starstruck moment! Molly Stevens! I am such a fan. Thank you for everything, but maybe especially for teaching me to salt everything the second I get home from the market. Whenever anyone says, "Why is this so good?" I have to explain that it's really just that. Salt.
Hello Catherine. It's remarkable how such a simple detail like salting ahead can make such a big difference. I often wonder why more cooks don't talk about it. To be fair, I learned the technique from Judy Rodgers and from several chefs I worked with. So glad to hear you've adopted it. Keep on cooking! (And yes, it's me!)
Tangentially related to this newsletter on the whole, but I wanted to let you & other board/card gamers know about a card game we tried recently. It's called Doomlings, and it involves racing everyone else to build up the traits you'll need to survive the end of the world. It's silly and cute and very, very fun. I found it at Target.
As a fellow Dominion player, I am wincing at the shuffling of the cards and the many houred resorting needed…unless you enjoy sorting cards for getting into a flow state as some folks (my husband) do!
I love the description (and another who loves the meal) that looks like it’s trying to camouflage itself! I have made the recipe from Orangette with slow cooked white beans and had not thought of using chickpeas. Sometimes one needs to be slapped on the head and asked why not? Thanks very much for posting this; escarole will go on the next grocery list.
I can taste this. Married to an Indian man, chickpeas are on my table multiple times per month and I'm not sorry about it. This Italian version is likely showing up tomorrow! Now, off to mix up some no knead bread to soak in the pot liquor. Thank you!
my escarole looks nothing like your escarole but I am excited to make this as it is something we order regularly from a local place, and now we can make it at hoooome
I've been making a version of this for over 30 years? I've never used the lemon and I can't wait to try it because I love things on the acidic side. Is it possibly a regional dish? I'm in Upstate NY and I've seen it on many Italian-American menus, here and in the NE, but I've never seen it south of NY. I have also served it over pasta. The tip for cleaning the escarole is genius! I usually look for the prewashed stuff at Wegman's but I won't need to do that any more.
I had to google escarole - do we call it something else in the U.K.? Probably. It’s definitely not in my local grocery store. I wonder if other types of chicory would work here?
Please know that reading this line made my day/week/year:
"Molly Stevens was braising cabbage long before braised cabbage was even a twinkle in a hipster restaurateur’s eye."
I love your newsletter. And your sticker chart.
Wait. Is this actually you? I am having a total starstruck moment! Molly Stevens! I am such a fan. Thank you for everything, but maybe especially for teaching me to salt everything the second I get home from the market. Whenever anyone says, "Why is this so good?" I have to explain that it's really just that. Salt.
Hello Catherine. It's remarkable how such a simple detail like salting ahead can make such a big difference. I often wonder why more cooks don't talk about it. To be fair, I learned the technique from Judy Rodgers and from several chefs I worked with. So glad to hear you've adopted it. Keep on cooking! (And yes, it's me!)
Tangentially related to this newsletter on the whole, but I wanted to let you & other board/card gamers know about a card game we tried recently. It's called Doomlings, and it involves racing everyone else to build up the traits you'll need to survive the end of the world. It's silly and cute and very, very fun. I found it at Target.
Okay! Noted.
I am starting to worry about you and chickpeas. Unrelated: Can you make a sticker chart for my marriage? xo
Ha ha ha! Suzy.
As a fellow Dominion player, I am wincing at the shuffling of the cards and the many houred resorting needed…unless you enjoy sorting cards for getting into a flow state as some folks (my husband) do!
I understand--there is something very good about sorting.
Molly and chickpeas are the best!
Oooh! I will try this very soon.
I have made the Boiled Kale recipe from Orangette for almost 20 years now too! It’s shockingly good.
I have never made it!
If you do, and you should, make sure you use Mollys original instructions that say to use a lot of salt. Like, a LOT. Yum.
I love the description (and another who loves the meal) that looks like it’s trying to camouflage itself! I have made the recipe from Orangette with slow cooked white beans and had not thought of using chickpeas. Sometimes one needs to be slapped on the head and asked why not? Thanks very much for posting this; escarole will go on the next grocery list.
It's so yummy. But white beans are good too, of course! I am polyamorous about beans.
As a chicory freak, I feel compelled to obnoxiously point out that the greens getting washed above seem to be frisée and not escarole? I love both, but I do find that escarole braises up in a much more silky way so would be worth a try for the next chickpea outing. (My phone is inserting those hoity toity frisée accents.) I love Molly and I love chickpeas and my youngest always begged for cannellini bean and kale pasta for his birthday--but only with the fancy Calabrian pepper paste. Raised that kid right.
Ha ha ha! Molly pointed this out too! Also? I think I need the fancy Calabrian pepper past.
This one is the BEST! https://italianharvest.com/products/scalzo-bomba-di-calabria-hot-pepper-paste
I will now approach all goals with the threat of having to donate to Donald Trump’s campaign if I fail.
Yum! I can't wait to add this recipe to my weekly rotation.
I can taste this. Married to an Indian man, chickpeas are on my table multiple times per month and I'm not sorry about it. This Italian version is likely showing up tomorrow! Now, off to mix up some no knead bread to soak in the pot liquor. Thank you!
my escarole looks nothing like your escarole but I am excited to make this as it is something we order regularly from a local place, and now we can make it at hoooome
Maybe because my escarole was secretly frisee?
Yes!! I asked for more chickpeas, and you answered! Thank you for sharing this beauty of a recipe.
Chickpeas are my forever favorite food, so selfishly, I hope these chickpea posts never end :)
I've been making a version of this for over 30 years? I've never used the lemon and I can't wait to try it because I love things on the acidic side. Is it possibly a regional dish? I'm in Upstate NY and I've seen it on many Italian-American menus, here and in the NE, but I've never seen it south of NY. I have also served it over pasta. The tip for cleaning the escarole is genius! I usually look for the prewashed stuff at Wegman's but I won't need to do that any more.
Oh that's so lucky!
I had to google escarole - do we call it something else in the U.K.? Probably. It’s definitely not in my local grocery store. I wonder if other types of chicory would work here?
I think that any sturdy green would work great!