prep time: tbd
cook time: tbd
servings: 6
dressing ingredients:
1 teaspoon balsamic vinegar
2tablespoons sherry vinegar
salt
1 teaspoon dijon mustard
1 small garlic clove - pureed
6 tablespoons olive oil
salad ingredients:
2 medium beets - roasted, peeled and cut in a small dice
1 cup cooked red quinoa
1 red belgian endive - thinly sliced crosswise
2 tablespoons slivered basil
2 ounces blue cheese - crumbled
6-ounces stemmed baby spinach - washed
pepper
dressing steps:
1. whisk together the vinegars, salt, mustard and garlic. whisk in the oil. set aside.
salad steps:
1. in a large bowl, combine the beets, quinoa, endive, basil, and all but 2 tablespoons of the blue cheese.
2. place spinach in another bowl and toss with dressing. transfer the spinach to another bowl. toss the beets mixture with the remaining dressing. top the spinach with the beet mixture.. add pepper to taste and sprinkle the remaining blue cheese on top. toss to serve.
- new york times, october 2013
Showing posts with label endive. Show all posts
Showing posts with label endive. Show all posts
10.09.2013
4.15.2012
caramelized endive soup with blue cheese
prep time: tbd
cook time: tbd
servings: 4
ingredients:
1 1/2 - 2 pounds belgian endive - trimmed
4 tablespoons unsalted butter
1 leek - chopped
1 small potato - peeled and diced
4 cups chicken stock
2 - 3 teaspoons honey
1/2 cup cream
salt
pepper
lemon juice
2 - 3 ounces crumbled gorgonzola
steps:
1. chop 2 of the endives into quarters, lengthwise, and set aside. coarsely chop the remaining endives.
2. put 2 tablespoons butter in a large saucepan on medium-low heat. when the butter is melted, add the leek and coarsely chopped endives. saute for 6 - 8 minutes, stirring occasionally, until the vegetables are soft but not mushy; do not brown.
3. add the potato and stock. bring the liquid to a boil, then turn down the heat and cover. cook, undisturbed, for about 30 minutes.
4. put the remaining butter in a skillet on medium-low heat. when the butter is melted, add the quartered endives and saute, turning once or twice, until they begin to brown. reduce the heat to low and drizzle the honey over the endives. cook another 4 - 5 minutes, until browned, turning once.
5. use and immersion blender to puree the soup in the pan. stir in the cream, a few tablespoons at a time. season with salt, pepper and a few drops of lemon juice to taste. serve topped with pieces of caramelized endive and crumbled blue cheese.
- new york times, march 2012
cook time: tbd
servings: 4
ingredients:
1 1/2 - 2 pounds belgian endive - trimmed
4 tablespoons unsalted butter
1 leek - chopped
1 small potato - peeled and diced
4 cups chicken stock
2 - 3 teaspoons honey
1/2 cup cream
salt
pepper
lemon juice
2 - 3 ounces crumbled gorgonzola
steps:
1. chop 2 of the endives into quarters, lengthwise, and set aside. coarsely chop the remaining endives.
2. put 2 tablespoons butter in a large saucepan on medium-low heat. when the butter is melted, add the leek and coarsely chopped endives. saute for 6 - 8 minutes, stirring occasionally, until the vegetables are soft but not mushy; do not brown.
3. add the potato and stock. bring the liquid to a boil, then turn down the heat and cover. cook, undisturbed, for about 30 minutes.
4. put the remaining butter in a skillet on medium-low heat. when the butter is melted, add the quartered endives and saute, turning once or twice, until they begin to brown. reduce the heat to low and drizzle the honey over the endives. cook another 4 - 5 minutes, until browned, turning once.
5. use and immersion blender to puree the soup in the pan. stir in the cream, a few tablespoons at a time. season with salt, pepper and a few drops of lemon juice to taste. serve topped with pieces of caramelized endive and crumbled blue cheese.
- new york times, march 2012
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