Kristine Kidd - Fresh Gluten-Free Food
 
 
 
 
 

Results tagged “orzo”

Market Inspirations
Endive Orzo Risotto

endivebouquet.jpgI received this whimsical bouquet of red and green endive on Valentine’s Day, each head of endive still attached to its big root. The bouquet came from California Vegetable Specialties, the only US grower of endive. A whole case of endive followed the Valentine, and there was nothing to do but prepare endive for lunch and dinner all week.

As I became engrossed in experimenting with endive, I decided it was time to learn about how it is produced. Endive is the second growth on chicory roots. The chicory seed is sown in fields, and leafy greens follow. Once the greens are mature, they are harvested and used as high quality cattle feed. The precious roots are dug up, cleaned, and put in cold storage for a period of dormancy. Finally, the roots are moved to dark, cool, humid rooms, where they are forced to grow new leaves. The operation is very high tech, and local for those of us who live in California. Very little pesticides are used, and organically grown endive is available at Whole Foods and other specialty food stores. 
 
I have always enjoyed endive’s sweet-peppery flavor and delicate crunch in salads, particularly when dressed with a sprightly Dijon mustard and Sherry wine vinegar vinaigrette and sprinkled with chopped walnuts.  But I wanted to try other preparations too. I discovered endive makes a great stand in for iceberg lettuce or cabbage in tacos. I shredded a couple of heads of endive and tossed them with fresh lime juice and a minced Serrano chile; then heaped the mixture in warmed corn tortillas filled with sliced grilled chicken and avocado.


Shrimp Saute with Orzo and Broccoli Rabe

shrimp-orzo-broccolirabe.JPGWhen I was growing up, my mother served shrimp for special occasions. They were delightfully sweet and briny, resilient yet fabulously succulent. But years ago, these little sea creatures changed, the flavor disappeared, the texture became mushy, and they were available everywhere, including at inexpensive eateries. Except for giant Pacific and Canadian spot prawns presented at the best restaurants, shrimp were no longer special.

I had read and heard arguments against eating inexpensive shrimp- environmentally unsound farming and fishing methods are employed to produce this low cost product. It wasn’t until a visit to a fish farm in Southeast Asia that I truly grasped the situation. One look at fish swimming listlessly in fetid brown water, and I understood why I had stopped liking shrimp, and recognized the toll on the ecosystem.


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Kristine Kidd
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