“white gold” with autumn accessories
Belgium endive chopped salad with blue cheese honey dressing
Quoi de Neuf (What’s happening) this week other than Halloween?
Well, the word on the streets of Paris and Los Angeles are entertaining as they are different. In Paris, the taxi cab drivers are allegedly trying to run Uber out of the City of Light. In turn, there is a petition being circulated to keep Uber in the city. It is all so very French. Read the rest of this entry »
out of the salad bowl and turning up the heat:
Belgium endive au gratin
Rarely do Americans cook endives. Rather, we consume them raw, usually in a salad or as a passed hors d’œurves. However, sometimes you just have take things out of the salad bowl. I say that with great affection thinking of someone I met who primarily eats salads and rarely ventures out culinarily (at least on his own). This week’s simple pleasure goes outside the endive salad bowl and turns up the heat with a Belgium endive au gratin. Read the rest of this entry »
persimmon, endive, apple, and beet salad with creamy dressing
stats:
serves 4
you need:
salad
2 Belgian endives, sliced sideways into 1” strips
1 ripe Fuyu persimmon, peeled and thinly sliced
1 medium golden beet, roasted and thinly sliced
1 Mutsu (or Crispin) apple, thinly sliced
1/4 cup walnuts pieces, toasted Read the rest of this entry »
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