Does oppo Italian beans and greens?

"cbell04" (cbell04) 05/22/2016 at 14:57 • Filed to: None

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*off topic* A nice single pot recipe. Ingredients in the order you add to the pot; hot Italian sausage, onion, garlic, chicken broth, lots of pepper, salt to taste, endive, cannellini beans and don’t forget to powder it with grated parm once you plate it.

Jordan and the Slowrunner, Boomer Intensifies > cbell04 05/22/2016 at 15:09

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We do the redneck version: Conecuh sausage, white beans, chicken broth, vegetable soup mix, turnip greens, and collard greens.

Klaus Schmoll > cbell04 05/22/2016 at 15:09

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Looks nice, might try it.

cbell04 > Jordan and the Slowrunner, Boomer Intensifies 05/22/2016 at 15:33

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Oh I’m with you on that except the can o soup and NEEDS MORE GARLIC!:). Don’t know why but canned veggies all taste like the water they sit in for me. Looove me some collards.

cbell04 > Klaus Schmoll 05/22/2016 at 15:35

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A solid dish. 10-14 bucks total depending on the quality of your ingredients and last for days. Recommend some crusty Italian bread to sop up that broth.

Jordan and the Slowrunner, Boomer Intensifies > cbell04 05/22/2016 at 15:40

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No, no, no. Not canned veggies. It’s a pack of herbs and spices made by Knorr. It’s either called vegetable soup or dip mix.

Chasaboo > Jordan and the Slowrunner, Boomer Intensifies 05/22/2016 at 15:46

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Wow, haven’t had Conecuh in a long time.

If only EssExTee could be so grossly incandescent > cbell04 05/22/2016 at 15:49

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That’s like, Italian Kale Soup.

B/Xmrrmvr > cbell04 05/22/2016 at 15:51

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Is this considered Italian Wedding Soup?

Steve in Manhattan > cbell04 05/22/2016 at 15:51

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Well there’s next Saturday’s dinner. Last night I did Coquille St. Jacques a la Provencale - Julia Child’s of course. Many versions of this dish, but it’s essentially scallops, onions, shallots, garlic, vermouth, thyme, a bit of flour. I just put it in ramekins and top with edam (instead of swiss) and I mix in some breadcrumbs for extra crunch. Broil and serve.

Jordan and the Slowrunner, Boomer Intensifies > Chasaboo 05/22/2016 at 15:52

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We have it relatively often. I love it.

cbell04 > Jordan and the Slowrunner, Boomer Intensifies 05/22/2016 at 15:56

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Ahh yes well that I’m definitely down with. Love those seasoning mixes.

cbell04 > Steve in Manhattan 05/22/2016 at 15:58

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Sounds and looks killer. Going to give that a try can’t say I’ve had it that I recall.

cbell04 > B/Xmrrmvr 05/22/2016 at 16:00

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Not really. But not so different. Most north eastern areas serve this as a side dish or app at banquets. Honestly bet it’s only different by a few ingredients.

cbell04 > If only EssExTee could be so grossly incandescent 05/22/2016 at 16:02

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Endive >>>>>>>kale

Steve in Manhattan > cbell04 05/22/2016 at 16:03

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It sounds far more complicated than it is - most of the work is dicing onions and shallots and cutting up the scallops. I’d say use the smaller bay scallops - more tender and less cutting. And I like edam, but you could use swiss cheese as called for, or gouda, or any other hard cheese really. Except cheddar - that’s for chili. Half the recipe (use more onions and shallots than called for) fills two small porcelain ramekins - ideal for two people, served with a salad.

Steve in Manhattan > cbell04 05/22/2016 at 18:51

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Forgot I did this video - another Julia Child dish that is deceptively easy - Steak Diane. You’ll need madeira, and cognac for flaming, but how cool is it that you get to light food on fire?

nafsucof > B/Xmrrmvr 05/22/2016 at 19:54

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Italian wedding soup has meatballs