Comments on: ribollita http://www.cookeatfret.com/soup/2008/02/10/ribollita/ Tue, 31 Jan 2012 16:51:53 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: denise http://www.cookeatfret.com/soup/2008/02/10/ribollita/comment-page-1/#comment-1209 denise Wed, 20 Feb 2008 16:38:20 +0000 http://www.cookeatfret.com/soup/2008/02/10/ribollita/#comment-1209 I just made Ribollita a month ago - loved it! Jamie Oliver's recipe is easy and tasty. I know what you mean about these beans at Rancho .. the talk about town. We have yet to try them and we live in the Bay Area! While in NY, you MUST try the Little Owl in the west village - super tasty, great atmosphere! As well try Extra Virgin for brunch .... yummy eggs! I just made Ribollita a month ago – loved it! Jamie Oliver’s recipe is easy and tasty. I know what you mean about these beans at Rancho .. the talk about town. We have yet to try them and we live in the Bay Area!

While in NY, you MUST try the Little Owl in the west village – super tasty, great atmosphere! As well try Extra Virgin for brunch …. yummy eggs!

]]> By: claudia http://www.cookeatfret.com/soup/2008/02/10/ribollita/comment-page-1/#comment-1177 claudia Thu, 14 Feb 2008 12:29:29 +0000 http://www.cookeatfret.com/soup/2008/02/10/ribollita/#comment-1177 ethel - lacinato kale seems pretty widely available. whole foods/the fresh market has it in nashville pretty regularly. robin - after this nyc trip and then a week long fast... i am on the beans for sure. i'll be all low fat and low money... meg - just so very not hard - don't let the long list of ingredients put you off! firedog - i was going back and forth on which to choose. went with the fart song. i just hadda... maggie - back atcha!!! joy - great comment! freemans is on my list but not this trip... ok - i am running late for a breakfast so keep your cards and letters coming, ok? ethel – lacinato kale seems pretty widely available. whole foods/the fresh market has it in nashville pretty regularly.

robin – after this nyc trip and then a week long fast… i am on the beans for sure. i’ll be all low fat and low money…

meg – just so very not hard – don’t let the long list of ingredients put you off!

firedog – i was going back and forth on which to choose. went with the fart song. i just hadda…

maggie – back atcha!!!

joy – great comment! freemans is on my list but not this trip…

ok – i am running late for a breakfast so keep your cards and letters coming, ok?

]]> By: robin http://www.cookeatfret.com/soup/2008/02/10/ribollita/comment-page-1/#comment-1176 robin Thu, 14 Feb 2008 00:01:37 +0000 http://www.cookeatfret.com/soup/2008/02/10/ribollita/#comment-1176 You are sooo in my head right now. I've been eating a lot of beans lately after a December (and most of January) of decadence and OVERindulgence. Your ribollita recipe sounds gorgeous and that picture is PERFECT! You are sooo in my head right now. I’ve been eating a lot of beans lately after a December (and most of January) of decadence and OVERindulgence.

Your ribollita recipe sounds gorgeous and that picture is PERFECT!

]]> By: Ethel http://www.cookeatfret.com/soup/2008/02/10/ribollita/comment-page-1/#comment-1175 Ethel Wed, 13 Feb 2008 22:23:59 +0000 http://www.cookeatfret.com/soup/2008/02/10/ribollita/#comment-1175 Is lacinato kale readily available at most markets, as I have never seen it in my grocery store? Is lacinato kale readily available at most markets, as I have never seen it in my grocery store?

]]> By: Ethel http://www.cookeatfret.com/soup/2008/02/10/ribollita/comment-page-1/#comment-1174 Ethel Wed, 13 Feb 2008 22:21:07 +0000 http://www.cookeatfret.com/soup/2008/02/10/ribollita/#comment-1174 This reminds me of being in Italy. Looks really delish. Great post! This reminds me of being in Italy. Looks really delish. Great post!

]]> By: Meg http://www.cookeatfret.com/soup/2008/02/10/ribollita/comment-page-1/#comment-1173 Meg Wed, 13 Feb 2008 06:02:13 +0000 http://www.cookeatfret.com/soup/2008/02/10/ribollita/#comment-1173 I love ribollita. And yours looks so incredibly good. I admit, I like it better when the bread is in crostini form (some of it, anyway), even if it is a bit less authentic. If I had the energy to make ribollita, just for me, right now, I would. But... I think the closest I'll come right now is to ogling yours. And it looks mighty good. I love ribollita. And yours looks so incredibly good. I admit, I like it better when the bread is in crostini form (some of it, anyway), even if it is a bit less authentic. If I had the energy to make ribollita, just for me, right now, I would. But… I think the closest I’ll come right now is to ogling yours. And it looks mighty good.

]]> By: FireDog http://www.cookeatfret.com/soup/2008/02/10/ribollita/comment-page-1/#comment-1171 FireDog Tue, 12 Feb 2008 18:27:12 +0000 http://www.cookeatfret.com/soup/2008/02/10/ribollita/#comment-1171 Wow, that's amazing. Once again I've learned about a meal/ dish I've never remotely heard of. Oh, the child in me just wants to say the other version of the bean song. Friut/ toot. I think you're a bad influence on me.... Naw. Wow, that’s amazing. Once again I’ve learned about a meal/ dish I’ve never remotely heard of.
Oh, the child in me just wants to say the other version of the bean song. Friut/ toot. I think you’re a bad influence on me…. Naw.

]]> By: Maggie http://www.cookeatfret.com/soup/2008/02/10/ribollita/comment-page-1/#comment-1169 Maggie Tue, 12 Feb 2008 02:37:27 +0000 http://www.cookeatfret.com/soup/2008/02/10/ribollita/#comment-1169 Rancho Gordo rocks. And so does Claudia. :) Rancho Gordo rocks. And so does Claudia.

:)

]]> By: joy http://www.cookeatfret.com/soup/2008/02/10/ribollita/comment-page-1/#comment-1167 joy Mon, 11 Feb 2008 22:51:11 +0000 http://www.cookeatfret.com/soup/2008/02/10/ribollita/#comment-1167 Claudia, I LOVE ribollita too! And yours looks perfect. Did you know it's really a Tuscan dish, not eaten all over Italy. The Tuscans are called "mangiafagioli" for their propensity for eating beans. This dish is a perfect example of the earthy, simple and rustic cuisine that is Tuscan. They put 'cavolo nero' - which to us is lacinato kale, the closest thing. Is that what you used? ps: the stale bread is usually added the 2nd day, then the whole thing refried as you did on the 3rd, making 3 meals out of one dish! (tuscans are also known for their economy of ingredients. Don't know what the real story is on the exchange between France and Italy, but there is a world of difference in their cuisines and simple, simple simple is more the Italian way! Have fun in NYC - my bro is a 'mixologist' at Freemans if you have a chance to go there. Great place. Claudia,

I LOVE ribollita too! And yours looks perfect. Did you know it’s really a Tuscan dish, not eaten all over Italy. The Tuscans are called “mangiafagioli” for their propensity for eating beans. This dish is a perfect example of the earthy, simple and rustic cuisine that is Tuscan. They put ‘cavolo nero’ – which to us is lacinato kale, the closest thing. Is that what you used?
ps: the stale bread is usually added the 2nd day, then the whole thing refried as you did on the 3rd, making 3 meals out of one dish! (tuscans are also known for their economy of ingredients. Don’t know what the real story is on the exchange between France and Italy, but there is a world of difference in their cuisines and simple, simple simple is more the Italian way! Have fun in NYC – my bro is a ‘mixologist’ at Freemans if you have a chance to go there. Great place.

]]> By: democommie http://www.cookeatfret.com/soup/2008/02/10/ribollita/comment-page-1/#comment-1166 democommie Mon, 11 Feb 2008 18:02:08 +0000 http://www.cookeatfret.com/soup/2008/02/10/ribollita/#comment-1166 Claudia: Have a great time in NYC. If you're down near The Village there's a shop that sells lots of different teas and coffees. I can't think of the name but I believe it's McScottishsump'n. Have you read "Provence A-Z" by Peter Mayes (sp?). It also is full of Provencaleses claims that the French stole everything worthwhile from them. It's a fun, quick read. I'm working on "Tacitus" a book about a Roman historian, but I think I'll run by the library and see if they've got some food books. Claudia:

Have a great time in NYC. If you’re down near The Village there’s a shop that sells lots of different teas and coffees. I can’t think of the name but I believe it’s McScottishsump’n.

Have you read “Provence A-Z” by Peter Mayes (sp?). It also is full of Provencaleses claims that the French stole everything worthwhile from them. It’s a fun, quick read. I’m working on “Tacitus” a book about a Roman historian, but I think I’ll run by the library and see if they’ve got some food books.

]]> By: Lucy http://www.cookeatfret.com/soup/2008/02/10/ribollita/comment-page-1/#comment-1165 Lucy Mon, 11 Feb 2008 16:23:03 +0000 http://www.cookeatfret.com/soup/2008/02/10/ribollita/#comment-1165 i'm so intrigued by this; it's unlike anything i've ever seen. a sort of bean bread porridgey mash. but i trust you, ma'am, and with yet another winter storm looming on the horizon, it just might be the ticket. ps i've missed you too! i’m so intrigued by this; it’s unlike anything i’ve ever seen. a sort of bean bread porridgey mash. but i trust you, ma’am, and with yet another winter storm looming on the horizon, it just might be the ticket.

ps i’ve missed you too!

]]> By: claudia http://www.cookeatfret.com/soup/2008/02/10/ribollita/comment-page-1/#comment-1164 claudia Mon, 11 Feb 2008 15:58:00 +0000 http://www.cookeatfret.com/soup/2008/02/10/ribollita/#comment-1164 justin - that was such a great ad campaign - you made me crack up... demo - i was JUST reading about this very thing YESTERDAY in the book Heat. carerina de medici left italy in 1533 to become the future queen of france and jump started the culinary revolution by giving away all of italy's kitchen secrets... donald - yes, you are partly to blame for this... diana - i am taking off for nyc today for 8 days but when i get back, expect beans! cookie - i live to show you a thing or two... :) justin – that was such a great ad campaign – you made me crack up…

demo – i was JUST reading about this very thing YESTERDAY in the book Heat. carerina de medici left italy in 1533 to become the future queen of france and jump started the culinary revolution by giving away all of italy’s kitchen secrets…

donald – yes, you are partly to blame for this…

diana – i am taking off for nyc today for 8 days but when i get back, expect beans!

cookie – i live to show you a thing or two… :)

]]> By: Justin http://www.cookeatfret.com/soup/2008/02/10/ribollita/comment-page-1/#comment-1163 Justin Mon, 11 Feb 2008 13:42:58 +0000 http://www.cookeatfret.com/soup/2008/02/10/ribollita/#comment-1163 All I kept thinking after that picture was "Roll that beautiful bean footage!", though this just might trump a can of Bush's. I just read a great article on Rancho Gordo and proceeded to curse my location al the way across the country, not to mention my girlfriend's unwarranted aversion to beans in most forms, but such is life. At least someone around here is enjoying some legume action. All I kept thinking after that picture was “Roll that beautiful bean footage!”, though this just might trump a can of Bush’s. I just read a great article on Rancho Gordo and proceeded to curse my location al the way across the country, not to mention my girlfriend’s unwarranted aversion to beans in most forms, but such is life. At least someone around here is enjoying some legume action.

]]> By: democommie http://www.cookeatfret.com/soup/2008/02/10/ribollita/comment-page-1/#comment-1162 democommie Mon, 11 Feb 2008 13:39:51 +0000 http://www.cookeatfret.com/soup/2008/02/10/ribollita/#comment-1162 Claudia: The dish reminds me, a bit, of cassoulet which then reminds me that a chef friend of mine once told me that until one of the Medici family (Catherine?) came to the French Court with her own cooks that "french cooking" was nothing to write home about it. Do you know anything about that story? I have tried every suggested way to prepare beans to lessen or eliminate oligiosaccharides and it's always been hit or miss. The same seems to be true with canned beans (so burn me for a heretic!) . That dish looks way too yummy to not try, soon. I'll probably opt for back bacon ( I am, after all, a stone's throw form Ontario, Canada, eh?). Did you suggest a vessel size? That looks like at least an 8 qt stock pot's worth of stuff. Claudia:

The dish reminds me, a bit, of cassoulet which then reminds me that a chef friend of mine once told me that until one of the Medici family (Catherine?) came to the French Court with her own cooks that “french cooking” was nothing to write home about it. Do you know anything about that story?

I have tried every suggested way to prepare beans to lessen or eliminate oligiosaccharides and it’s always been hit or miss. The same seems to be true with canned beans (so burn me for a heretic!) .

That dish looks way too yummy to not try, soon. I’ll probably opt for back bacon ( I am, after all, a stone’s throw form Ontario, Canada, eh?). Did you suggest a vessel size? That looks like at least an 8 qt stock pot’s worth of stuff.

]]> By: Donald http://www.cookeatfret.com/soup/2008/02/10/ribollita/comment-page-1/#comment-1161 Donald Mon, 11 Feb 2008 10:12:23 +0000 http://www.cookeatfret.com/soup/2008/02/10/ribollita/#comment-1161 I told you! I too drank the kool-aid and found those beans to be delicious. Of course, I didn't make anything as good looking as this dish though. Thanks for the recipe, as this looks really, really, good. Look forward to your next episode with the RG beans. I told you! I too drank the kool-aid and found those beans to be delicious. Of course, I didn’t make anything as good looking as this dish though. Thanks for the recipe, as this looks really, really, good.

Look forward to your next episode with the RG beans.

]]> By: Diana http://www.cookeatfret.com/soup/2008/02/10/ribollita/comment-page-1/#comment-1160 Diana Mon, 11 Feb 2008 01:50:57 +0000 http://www.cookeatfret.com/soup/2008/02/10/ribollita/#comment-1160 Didn't know you could do that to a soup. Lovely! Puts my bagged 15-bean soup of last week to shame. I can't wait to see what becomes of the other 9 bags. Didn’t know you could do that to a soup. Lovely! Puts my bagged 15-bean soup of last week to shame. I can’t wait to see what becomes of the other 9 bags.

]]> By: cookiecrumb http://www.cookeatfret.com/soup/2008/02/10/ribollita/comment-page-1/#comment-1159 cookiecrumb Mon, 11 Feb 2008 00:01:52 +0000 http://www.cookeatfret.com/soup/2008/02/10/ribollita/#comment-1159 Wow, a crusted ribollito. That's new to me, and ohmygoodness. Wow, a crusted ribollito. That’s new to me, and ohmygoodness.

]]> By: claudia http://www.cookeatfret.com/soup/2008/02/10/ribollita/comment-page-1/#comment-1158 claudia Sun, 10 Feb 2008 21:29:14 +0000 http://www.cookeatfret.com/soup/2008/02/10/ribollita/#comment-1158 <p>min - in a word... yes.</p> <p>lauren - that's my girly. i love you honey and you're a pleasure to feed. now make me proud and get cooking.</p> <p>jennifer - yes, it's all about the texture. they are just perfect.</p> min – in a word… yes.

lauren – that’s my girly. i love you honey and you’re a pleasure to feed. now make me proud and get cooking.

jennifer – yes, it’s all about the texture. they are just perfect.

]]> By: Jennifer Hess http://www.cookeatfret.com/soup/2008/02/10/ribollita/comment-page-1/#comment-1157 Jennifer Hess Sun, 10 Feb 2008 21:22:29 +0000 http://www.cookeatfret.com/soup/2008/02/10/ribollita/#comment-1157 Okay, you TOTALLY WIN. That looks absolutely amazing. Amy - I'm going to add my two cents re: the RG beans and say absolutely yes. I have had some cooking low and slow all day with a hunk of leftover pork confit and some onion, and the texture of the beans themselves is amazing. Okay, you TOTALLY WIN. That looks absolutely amazing.

Amy – I’m going to add my two cents re: the RG beans and say absolutely yes. I have had some cooking low and slow all day with a hunk of leftover pork confit and some onion, and the texture of the beans themselves is amazing.

]]> By: Lauren http://www.cookeatfret.com/soup/2008/02/10/ribollita/comment-page-1/#comment-1156 Lauren Sun, 10 Feb 2008 21:03:22 +0000 http://www.cookeatfret.com/soup/2008/02/10/ribollita/#comment-1156 Yes, fellow commenters, prepare to hate me. I was fortunate enough to get to eat this dish, and let me just say MMMMM! The flavor was amazing, and the fact that it's fairly healthy is good because you are going to want to eat the whole pot yourself. I'm definitely going to have to try this one myself. Pray for me. Yes, fellow commenters, prepare to hate me. I was fortunate enough to get to eat this dish, and let me just say MMMMM! The flavor was amazing, and the fact that it’s fairly healthy is good because you are going to want to eat the whole pot yourself. I’m definitely going to have to try this one myself. Pray for me.

]]> By: minimally invasive http://www.cookeatfret.com/soup/2008/02/10/ribollita/comment-page-1/#comment-1155 minimally invasive Sun, 10 Feb 2008 20:42:16 +0000 http://www.cookeatfret.com/soup/2008/02/10/ribollita/#comment-1155 Looks great, especially crusted and topped with cheese. Are the Rancho Gordo beans worth the extra trouble? Looks great, especially crusted and topped with cheese. Are the Rancho Gordo beans worth the extra trouble?

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