I live in a small Texas town and can't find Qruyere cheese,swiss chard,or broccolli rape. what replacement is?
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1 :
Why would you need queer cheese or forced sexual acts on broccoli?
2 :
Broccoli De Rabe and Swiss Chard are honestly kinda hard to find anywhere. Fortunately they both use the same class of substitutes. The closest but also hard to find would be either Amaranth or Chinese Spinach. Sorrel, kale, or mustard or turnip greens could also work, even dandelion greens. The gruyere is a little tougher to replace, but can be done. Jarlsberg would be your closest and easiest to find substitute. Jarlsberg is really not hard to find, and it's still hard melting cheese. If you have access to other more exotic hards, you could use Emmentaler, Appenzell, or Raclette. I don't know how small your town is, but I guess if it really REALLY boiled down to it, you could just break down and buy some hard Swiss cheese. But I don't think that'd be as good; the flavor wouldn't be as pungent and the consistency of the melt would be different. Personally what I think your best bet would be? See if there are any exotic and ethnic groceries nearby. You'd be surprised at the gems you can find there. After that? Find the nearest big town or city, and do some research. Save a little cash and make a day trip out of it. Come up with some recipes and find foods that will keep for a while, and just go nuts. Get all your hard stinky cheeses and hard-to-find spices and things like that. Fresh produce maybe, but only stuff you're going to use within the week.
3 :
I think you mean Gruyère cheese - good luck - even hard to find in bigger towns. If you have access to a Bev Mo, they actually have a really good selection of gourmet cheeses. You might have to go mail order. An OK sub is Brie or Camembert but probably not readily available if you live in a super small town. I think you mean broccoli rabe and not rape. It may be found in an Asian market but is technically out of season. Swiss chard by name may be hard to find, but other varieties of chard are in season right now and should be easy to find.
4 :
Hope this helps ;) Gruyere -- Varieties: Swiss Gruyère, Beaufort, and Comté. ***Substitutes: Emmentaler OR Jarlsberg OR Appenzell OR raclette OR Swiss cheese. Swiss Chard -- Also known as: Chard, spinach beet, leaf beet, seakale beet, silver beet, white beet. Notes: Swiss chard is used much like spinach, except that it has an appealing beet-like flavor and a heavier texture, which requires longer cooking. Many cooks simply saute it in olive oil and serve it as a side dish. Red chard = rhubarb chard = ruby chard, with green leaves and red stalks, is slightly more tender and flavorful than white chard = green chard, with white stalks and green leaves, but the two are interchangeable in most recipes. ***Substitutes: Beet greens OR spinach OR turnip greens OR bok choy OR escarole OR mustard greens. Broccoli Raab -- Also known as: Broccolirab, broccoli de rape, broccoli de rabe, brocoletti di rape, brocoletto, rappi, rape, raab, rapini, cima di rapa, cima di rabe, choy sum, Chinese flowering cabbage. Notes: This slightly bitter cooking green has long been popular in Italy and is now catching on in America. It's best to just eat the florets and leaves; the stems are quite bitter. ***Substitutes: Chinese broccoli (similar, but not as bitter) OR dandelion greens OR Swiss chard OR mustard greens OR turnip greens OR kale OR broccoli (milder, takes longer to cook) OR cauliflower OR watercress.
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