I like celery leaves. I pull them all off, chop them up, and then add them to garden salads, coleslaw, or Waldorf salad if I’m eating them raw, and to colcannon, sauces, or soups if I cooking them. They are also good in tuna salad, potato salad, chicken salad, or egg salad.
My faveorite olive oil is Olivari Organic Extra Virgin Olive Oil. It's in a glass bottle that is covered in with a white thick plastic. It also come with a pop up pour spout. I can get 17 oz for $6.50 from Walmart. I have tried all brands from Publix, Kroger, Food City, & Food Lion but nothing beats the Olivari
14:34 -- "California Olive Ranch" used to be a delicious, single-source olive oil for a reasonable price. Almost immediately after ATK started recommending it, the California Olive Ranch oils switched over to blends from across the world of varying quality, something ATK used to advise against buying.
@@sandrah7512 It was recommended years ago IIRC. We wouldn't have the drought (or not nearly as severe) if they stopped passing stupid laws like "can't say no to development/building due to lack of water".
COR harvests are susceptible to weather conditions that hamper the percentage of olives they can produce in any given season. Their "Destination Series" is a collaboration with other quality olive oil producers who face the same challenges. The global products are still crafted in California and must pass the highest standards from the OOCC. If the Destination Series EVOO is good enough for Kenji Lopez-Alt, it passes the test for me.
I make soup every week and, more often than not, if the beans aren't the main event they're there in the background. I'm so happy fall is arriving, now I'll start into the heavier, thicker soups and stews and I'll probably add this to my rotation. I can't remember ever having escarole, so this might be a good intro for me.
I wish I was told that the pot in which to make this soup has to be very large, at least 7 quarts. With 8 cups of water, in addition to the other ingredients, there wasn't nearly enough room for my 5 qt dutch oven (LeCreuset). I only discovered this after attempting to add the water. I ended up having to cook the soup in two pots even after I reduced the water by 2 cups (I did not have a pot big enough in the kitchen other than a huge roasting pan). So people, check the size of your pot before proceeding. The soup was great and 6 cups was enough liquid.
This recipe looks really good, just don't buy canned beans. You can substitute great northern beans but get the Cannellini if you can. This is a white kidney bean, Hunza and Camellia both have a good dried variety
I love watching her. Its like watching an artist draw or paint a masterpiece . She forgot to give us her address so we can stop by and see what soup she is making at any given time.
That’s the thing on a Saturday during Autumn and u cook up a pot of this soup and serve it with cheese bread and hot apple cider and then u settle down and watch an old movie or a football game!
I MUST know what brand, & where I can purchase that awesome cast iron skillet Keith used for frying the flat bread!! I have very old, traditional cast iron skillets, BUT, that is lovely! I'll be using your recipe, Keith! ✅ Thank you.
I am Italian-American and really want to make your delicious soup! I have a daughter who recently found out she is allergic to eggs but loves bean and lentil soups. Can you substitute anything else for the yolks or make it without them? By the way, Bridget, my mother always put a rind of Parmesan cheese in her soups and sauces. I loved to chew on the funny remains as a child! lol Thank you! x Jack, I’ll be checking the dates on my olive oil at the store from now on and storing it in a dark place. Thank you!
I'm guessing that the eggs are their to thicken and add richness to the soup. So if you pull out some beans, mash them well, and then add them back to the soup. it will thicken the soup. If you want to add more richness you could add bit more fat like a bit of butter or bacon.
@@maydaygarden To each their own, right? I don't like celery, so I use it in place of celery when I can afford it. It adds a taste splash in the summer for refreshing crunch in a salad contrasted with grapefruit.
Yeah I buy the Public brand EVOO - it shows date and source. The one I have now is Spanish. And I have to try the flat bread. Only issue is the only cast iron pan I have is about 9". Guess I'll have to buy yet another pan. :)
Pretty much any greens can be substituted. Delicate ones like spinach or chard will take less time to cook than escarole; sturdy ones like kale or collards will take longer. Beet, turnip, mustard, radish, and dandelion greens will all add a definite extra flavor, which you might not like. But really - any greens you like would work.
I had two questions: Is the cheese rind discarded after use or can it be re-used? And is there a substitute for the fennel? Really do not like the taste. Thank you.
Looks like a hearty soup, enough to serve 8-10. I'd have to cut all that down to just enough for one person. And I'd probably leave out the eggs, and use water not broth. I love Goya cannelini beans, and I'd use the liquid.
Brigette your aquacotta👍 Great Piedine recipe I had a piedine for the first time in Milan Italy in 2017..it some how reminded me of a chapatti(I am south asian bi-racial) great and easy to make thank you 👍
Health food store has "Field Days" that I have switched to for these beans or store brand in a Shoprite that has some organic line with a name they are marketing.
I see alot of recipes that either remove the labels or don't show it on camera. I think it has to do with licensing fees? Not sure because some are not hidden at all.
@@sandrah7512 Speaking of Christopher Kimball, his Milk Street recipe almost mirrors this one. Altho I must admit he has calmed down the snobbery somewhat in his new show and has simplified recipes prepared by the other chefs. Sharing was never his strong suit and I think his staff display a dubious acceptance of his newly "mellowed tone". It's not comfortable or as fun as ATK.
I usually just leave it out. It’s not my favorite. Depending on what’s in the fridge, I’d bulk up the soup with: Bite size pieces of chopped onion or chopped celery, green or yellow beans (fresh or frozen), fresh spinach added at the end, a bit of chopped cabbage or chopped bok choi, or some potato (maybe precook in microwave and add at the end).
Fennel has a bit of licorice flavor, so maybe using star anise to get the flavor and root veg like potato or rutabaga. Thick cut radish might work as well
I am curious as to why they blurred the wolf logo on the side of the oven handle when Bridget was in front of the oven talking about the bread as well as blurring the word wolf off the front which can clearly be seen on the oven in the background. Also sub-zero, wolf, cove are sponsors of the show so why remove the logo and branding which I have not seen done before. Hmm
Light olive oil is used for sautéing, more flavorful olive oils are used as a condiment, dip, dressing. There is nothing wrong with light olive oil. It has its use.
@@beelinekhan460 didn’t say I wanted the cheapest now did I …. Some people don’t like a strong olive taste on all of their food so just asking what the alternative is
@@Mallshades: I don’t like the flavor of olive oil either, so neither of us has to spend top dollar for olive oil. We can buy the cheaper brands, which have the same health benefits without the flavor that we don’t like. Or just don’t use olive oil at all. I mostly go for canola, corn, or flaxseed oil.
ATK, BRIDGET, today’s 10/2/21 WAS SHOWN 2X TIMES BEFORE, TELL ME WHAT THE HELL IS GOING ON ? The show is dieing ? COVID IS NOT GOING AWAY ! This is BS,,,,🇺🇸🇺🇸🇺🇸🇺🇸
I have to laugh!😂In part of the segment you block out the brand name "Kitchen Aid" and in others it is clearly visible. My question is why block it out in the first place if you're only going to do a half-hearted effort in the first place.
Bread is made for dunking. Bread thats been sitting in liquid makes me gag and watching people eat it… cring. Goes for pasta and Ramen.. broth on side please. other than my quark looks amazing and would happily dip that toast into it.
Keith: Nine inches -- spread your hand out and it's the distance from the end of your thumb to the end of your little finger (called a "span") unless your hands are very small (doesn't work for lots of women) or very large (doesn't work for a lot of basketball players). In any event, I have to say that measuring with a ruler in the kitchen is a silly thing I only see on ATK. Get out a 9" x 12" baking pan and use that as a guide. There are a lot of sized things in the modern kitchen, and exactness is not necessary.
I'm a carpenter, with hands that always take extra large gloves, and the comfortable span from tip of pinky to tip of thumb is 8", not nine. Still a good tip. Your hands are right there, and you don't have to go looking for the ruler in the junk drawer.
It's very deceptive to gauge video measurements. Often it appears a teaspoon/tablespoon, cup etc., looks like more than what is called for. Nice tip about the span tho. Mine is 8".
The new sets on ATK really are horrible. I loved to see people in the background cooking away. Not even doing the taste tests anylonger. The set looks sterile, UNINVITING and BLAND. Who ever re did the set should be horse whipped.
I like celery leaves. I pull them all off, chop them up, and then add them to garden salads, coleslaw, or Waldorf salad if I’m eating them raw, and to colcannon, sauces, or soups if I cooking them. They are also good in tuna salad, potato salad, chicken salad, or egg salad.
Same here, I never throw the leaves away, unless they are brown and going downhill
Agree. She added fennel, parsley and oregano leaves. Why not the celery? Or cook it with the escarole
@@hopegold883 She said it was your choice. Sometimes mine are a bit bitter.
Love the inner celery leaves in egg salad. Helps jazz up the bland taste.
They all have amazing home kitchens.
PBS is very profitable
Love these flatbreads !!!! Thanks Keith!!!!
My faveorite olive oil is Olivari Organic Extra Virgin Olive Oil. It's in a glass bottle that is covered in with a white thick plastic. It also come with a pop up pour spout. I can get 17 oz for $6.50 from Walmart. I have tried all brands from Publix, Kroger, Food City, & Food Lion but nothing beats the Olivari
14:34 -- "California Olive Ranch" used to be a delicious, single-source olive oil for a reasonable price.
Almost immediately after ATK started recommending it, the California Olive Ranch oils switched over to blends from across the world of varying quality, something ATK used to advise against buying.
I’m still able to find “California grown” California Olive Ranch oil in my Fry’s (Kroeger) store or on Amazon. Just need to double check the label.
@@sandrah7512 It was recommended years ago IIRC. We wouldn't have the drought (or not nearly as severe) if they stopped passing stupid laws like "can't say no to development/building due to lack of water".
@@sandrah7512 look for California on label. Rest are gruesome
COR harvests are susceptible to weather conditions that hamper the percentage of olives they can produce in any given season. Their "Destination Series" is a collaboration with other quality olive oil producers who face the same challenges. The global products are still crafted in California and must pass the highest standards from the OOCC. If the Destination Series EVOO is good enough for Kenji Lopez-Alt, it passes the test for me.
I make soup every week and, more often than not, if the beans aren't the main event they're there in the background. I'm so happy fall is arriving, now I'll start into the heavier, thicker soups and stews and I'll probably add this to my rotation. I can't remember ever having escarole, so this might be a good intro for me.
That is such a good idea. I will definitely do this now that autumn is coming up and perhaps into summer.
I haven't seen escarole in my grocery stores for a long time.
Oui essayer pour le faire.
Bon courage. 😍😍😊😉
@@sunflowerbaby1853 😊😉😍
Use any green you like. Endive, chicory, arugula, chard, kale, watercress, mustard greens, beet greens, whatever you like.
I love escarole in soups, so will try this one that has so many different flavors and veg in it.
Thanks for another great episode today!
I love this channel for this reason. Always great food
I wish I was told that the pot in which to make this soup has to be very large, at least 7 quarts. With 8 cups of water, in addition to the other ingredients, there wasn't nearly enough room for my 5 qt dutch oven (LeCreuset). I only discovered this after attempting to add the water. I ended up having to cook the soup in two pots even after I reduced the water by 2 cups (I did not have a pot big enough in the kitchen other than a huge roasting pan). So people, check the size of your pot before proceeding. The soup was great and 6 cups was enough liquid.
I made sausage, escarole and cannellinni bean soup yesterday. But chopped my cheese rind to eat with each spoon full of soup.
This sounds amazing but you could also just sprinkle some parmesan or pecorino romana on it prior to serving
I truly liked all the video. Thank you. More easy and tasty recipes please. Thanks
I LOVE Bridget.
I just want you to know, that your “hash brown” potato recipe that you made a vid of awhile ago, is bow my go-to recipe! It is great. Thanks!
Looks so delicious...i have to try this receipe....thanks
Thank you for the Italian flatbread recipe!
Watching ATK on TV right now as well as this video! ❤ to all of you
Me too. We need a third screen!!
This recipe looks really good, just don't buy canned beans. You can substitute great northern beans but get the Cannellini if you can. This is a white kidney bean, Hunza and Camellia both have a good dried variety
MORE KEITH!!!!
I love watching her. Its like watching an artist draw or paint a masterpiece . She forgot to give us her address so we can stop by and see what soup she is making at any given time.
That’s the thing on a Saturday during Autumn and u cook up a pot of this soup and serve it with cheese bread and hot apple cider and then u settle down and watch an old movie or a football game!
I MUST know what brand, & where I can purchase that awesome cast iron skillet Keith used for frying the flat bread!! I have very old, traditional cast iron skillets, BUT, that is lovely!
I'll be using your recipe, Keith! ✅ Thank you.
Wonderful for fall. Thank you!
I am Italian-American and really want to make your delicious soup! I have a daughter who recently found out she is allergic to eggs but loves bean and lentil soups. Can you substitute anything else for the yolks or make it without them? By the way, Bridget, my mother always put a rind of Parmesan cheese in her soups and sauces. I loved to chew on the funny remains as a child! lol Thank you! x Jack, I’ll be checking the dates on my olive oil at the store from now on and storing it in a dark place. Thank you!
I'm guessing that the eggs are their to thicken and add richness to the soup. So if you pull out some beans, mash them well, and then add them back to the soup. it will thicken the soup. If you want to add more richness you could add bit more fat like a bit of butter or bacon.
cornstarch
@@beelinekhan460 excellent suggestion
The soup looks delicious!
Yum. I make a lot of soups but, this one is new.
What a wonderful vegetable side. Great to watch this here in the desert when the nights a finally getting cooler.
Is there a difference between your flat bread and a flour Tortilla?
😊😉👍
The only big difference I saw is that he used oil instead of lard (which is what flour tortillas are usually made from if I remember correctly).
No
thank you!!!
Everyone shivering about the term "bean liquid" yet they drink coffee every day, the original bean liquid
I loved the video ❤️
Fennel is a member of the carrot family, though it’s not a root vegetable, a bulb!!
I see the visual resemblance on the top!
It has a licorice flavor, if you like that. I don't.
@@maydaygarden To each their own, right? I don't like celery, so I use it in place of celery when I can afford it. It adds a taste splash in the summer for refreshing crunch in a salad contrasted with grapefruit.
@@Ma_Ba Haha to each their own. So true 👍🌝
That flatbread looks tasty for real.
Yeah I buy the Public brand EVOO - it shows date and source. The one I have now is Spanish. And I have to try the flat bread. Only issue is the only cast iron pan I have is about 9". Guess I'll have to buy yet another pan. :)
That soup look delicious!
I'm making that flatbread Caprese sandwich with flour tortillas for a quick treat!! Thanks for the tip Keith.
If you cannot find escarole what can you substitute?
Pretty much any greens can be substituted. Delicate ones like spinach or chard will take less time to cook than escarole; sturdy ones like kale or collards will take longer. Beet, turnip, mustard, radish, and dandelion greens will all add a definite extra flavor, which you might not like. But really - any greens you like would work.
Can you skip the fennel or replace it with another vegetable?
What are you afraid of? Someone coming out of the computer to argue with you?
Sure. If you don’t like, leave it out. Swap in some parsnips or potatoes or any other vegetable that you like.
Does anyone know what that contraption is on the wall behind Keith’s stove?
Looks like pot filler water faucet.
@@jonathangarza3386 wow, thank you. I’ve never heard of one of those before.
They are common in commercial kitchens.
Asian kitchens use it for cleaning the wok quickly before prepping the next dish. It extends over the wok.
Soup looks yummy. What brand of santoku knife are you using?
I had two questions:
Is the cheese rind discarded after use or can it be re-used? And is there a substitute for the fennel? Really do not like the taste.
Thank you.
for the rind i'm sure it's one use only... and i think you could substitute fennel for celery.
@@jiquepfister1640 thank you so much for the answers!
FWIW - I disagree with her not trimming the wax off the rind before putting it in the soup
@@donotdreamitbit I saying the same thing. There's melted wax in my soup.
Looks like a hearty soup, enough to serve 8-10. I'd have to cut all that down to just enough for one person. And I'd probably leave out the eggs, and use water not broth. I love Goya cannelini beans, and I'd use the liquid.
Does the cheese rind just melt into the soup? I never saw that she removed it
👌 good soup
➽ ua-cam.com/video/_SG5Q0ovtQc/v-deo.html
Brigette your aquacotta👍
Great Piedine recipe I had a piedine for the first time in Milan Italy in 2017..it some how reminded me of a chapatti(I am south asian bi-racial) great and easy to make thank you 👍
These recipes never make what you thought. Just play it by ear guys and gals. You can do it! Adjust and adapt.
Do I need to remove the labels off of the cans of beans? I'm worried that you are using Goya beans.
Health food store has "Field Days" that I have switched to for these beans or store brand in a Shoprite that has some organic line with a name they are marketing.
I see alot of recipes that either remove the labels or don't show it on camera. I think it has to do with licensing fees? Not sure because some are not hidden at all.
@@sandrah7512 Speaking of Christopher Kimball, his Milk Street recipe almost mirrors this one. Altho I must admit he has calmed down the snobbery somewhat in his new show and has simplified recipes prepared by the other chefs. Sharing was never his strong suit and I think his staff display a dubious acceptance of his newly "mellowed tone". It's not comfortable or as fun as ATK.
This looks delicious!
ATK
Hi 🤗
Love fall time ♡ Hearty
soups 😁
Salutations 😋
➽➽ ua-cam.com/video/_SG5Q0ovtQc/v-deo.html ➽
😋😋😋👍
I bake that bread right on my BBQ grill.
Fennel, ugh. Other than simply leaving it out, is there a non-licorice-y substitute?
I was wondering the same thing. I just do not like fennel......
I usually just leave it out. It’s not my favorite.
Depending on what’s in the fridge, I’d bulk up the soup with:
Bite size pieces of chopped onion or
chopped celery,
green or yellow beans (fresh or frozen),
fresh spinach added at the end,
a bit of chopped cabbage or chopped bok choi,
or some potato (maybe precook in microwave and add at the end).
Is there a replacement for finnel?
Fennel has a bit of licorice flavor, so maybe using star anise to get the flavor and root veg like potato or rutabaga. Thick cut radish might work as well
@@angellover02171 Yeah. I was thinking about potatoes. I don’t like licorice (and fennel / star anise). Otherwise, this soup looks great.
@@angellover02171 Mmmn. Love a turnip or a parsnip. Love fennel too. You have a great sensibility with your flavor note and textural suggestions.
Is there a substitute flavour for the cheese that is vegan?
use mushrooms
I use Bragg's Nutritional Yeast.
That soup look real good and it is something refreshingly new to me. Nice.
*"Acquacotta" is basically a Tuscan-style minestrone.* 😊
It seems to me it means "everything in the kitchen" :-)
Aqua cotta means cooked water. Escentially stone soup. Or kitchen sink soup
Or clean out refridgerator
Soup. To the cook. To
Those eating...yum yum
*I have lived in Italy and speak Italian. Troll elsewhere!*
Italian tortillas!
❤️❤️❤️❤️❤️❤️❤️❤️
Hi, Do I need to remove the labels off of the cans of beans? I'm worried that you are using Goya beans. :)
I am curious as to why they blurred the wolf logo on the side of the oven handle when Bridget was in front of the oven talking about the bread as well as blurring the word wolf off the front which can clearly be seen on the oven in the background. Also sub-zero, wolf, cove are sponsors of the show so why remove the logo and branding which I have not seen done before. Hmm
Something to do with money I’m sure.
One-half a cup of olive oil is a hell-of-a lot of olive oil!
“Never met a bean I didn’t like.”
Light olive oil is used for sautéing, more flavorful olive oils are used as a condiment, dip, dressing. There is nothing wrong with light olive oil. It has its use.
Um, hello, Keith 😘
But Jack what if you don’t like heavy olive oil flavor ? That’s why I like light olive oil
you can buy the very cheap olive oil, has no taste.
@@beelinekhan460 didn’t say I wanted the cheapest now did I …. Some people don’t like a strong olive taste on all of their food so just asking what the alternative is
@@Mallshades: I don’t like the flavor of olive oil either, so neither of us has to spend top dollar for olive oil. We can buy the cheaper brands, which have the same health benefits without the flavor that we don’t like. Or just don’t use olive oil at all. I mostly go for canola, corn, or flaxseed oil.
1/8 th teaspoon ...made me laugh. Don’t think I’ve ever used an 8th.
It's a "why bother" measurement.
I think that the black on the rind of the pecorino cheese is unedable!!! I think it should have been cut off before throwing into the pot!!!
i watched this
I think it’s great you do all this, but in 25 years you couldn’t do one recipe for cream of broccoli soup?
Not a PINCH of baking soda in the soup? (To keep the "orchestra " at bay?) 🍉
I use it in dry beans soaked overnight along with salt.
It's a flour tortilla.
Oh but girl this is KEITH'S tortilla 🥰
tortillas sans fork.
ATK, BRIDGET, today’s 10/2/21 WAS SHOWN 2X TIMES BEFORE, TELL ME WHAT THE HELL IS GOING ON ? The show is dieing ? COVID IS NOT GOING AWAY ! This is BS,,,,🇺🇸🇺🇸🇺🇸🇺🇸
@@sandrah7512 I never said it was on you tube,but this the only place I can address them, just like this when’d show from home is now 2x. 🇺🇸🇺🇸🇺🇸🇺🇸
I'll never be able to make this soup- household is way too fussy. Anything they aren't familiar with is immediately suspicious.
I have to laugh!😂In part of the segment you block out the brand name "Kitchen Aid" and in others it is clearly visible. My question is why block it out in the first place if you're only going to do a half-hearted effort in the first place.
LOL. Stone soup...just put a rock in some boiling water then add....
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i dont know why you tossed all the vegetable scraps and used store bought broth for the acquacotta? seems wasteful
You should call the the food police, Karen.
Yeah I feel like in Italy some old granny would beat you with a spoon if you did this.
@@getoffmydarnlawn I'm guessing that makes you the Karen of the comment section?
@@angellover02171 lol i am italian, i always keep a pot of scraps boiling on the corner burner while i cook
Do you even know if she recycles them to compost or not, or just assumes they go in the trash?
Keith is hot AF.
Bread is made for dunking. Bread thats been sitting in liquid makes me gag and watching people eat it… cring. Goes for pasta and Ramen.. broth on side please. other than my quark looks amazing and would happily dip that toast into it.
➽ ua-cam.com/video/_SG5Q0ovtQc/v-deo.html
Agree about the bread but not the ramen and pasta.
Y G my g y. Guy
How much food do you waste making these videos?
I don’t understand the most handsome guy makes very lame recipes 😮
once again a beautiful recipe ruined by the most disgusting vegetable: fennel.
You know you can omit it.
I feel the same way about eggs.
Lol. Agreed. I’m thinking of trying this and subbing potatoes.
Consider chopping fennel, mix with olive oil, salt, pepper, bake 20 minutes at 400. See if it improves the flavor for you.
Keith: Nine inches -- spread your hand out and it's the distance from the end of your thumb to the end of your little finger (called a "span") unless your hands are very small (doesn't work for lots of women) or very large (doesn't work for a lot of basketball players). In any event, I have to say that measuring with a ruler in the kitchen is a silly thing I only see on ATK. Get out a 9" x 12" baking pan and use that as a guide. There are a lot of sized things in the modern kitchen, and exactness is not necessary.
The barefoot contessa on food tv says the most useful tool nobody has is a ruler in the kitchen
For me I seem to get by on guessing just fine.
I'm a carpenter, with hands that always take extra large gloves, and the comfortable span from tip of pinky to tip of thumb is 8", not nine. Still a good tip. Your hands are right there, and you don't have to go looking for the ruler in the junk drawer.
It's very deceptive to gauge video measurements. Often it appears a teaspoon/tablespoon, cup etc., looks like more than what is called for. Nice tip about the span tho. Mine is 8".
The new sets on ATK really are horrible. I loved to see people in the background cooking away. Not even doing the taste tests anylonger. The set looks sterile, UNINVITING and BLAND. Who ever re did the set should be horse whipped.