Belgium endive au gratin

February 19th, 2012

 

Belgium Endive au gratin

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 »

pommes sur canapé : Mont d’Or fondu avec pommes de terre (Mont d’Or fondue with fingerling potatoes)

November 3rd, 2011

Cheese and Potatoes

pommes sur canapé :
Mont d’Or fondu avec pommes de terre
(Mont d’Or fondue with fingerling potatoes)

I like to play with words almost as much as I like to play with food. “Pommes sur canape” is my own jeu de mots (play on words). In French, pommes (or pommes de terre) means potato while canapé is French for both a couch and an appetizer. Accordingly, “pommes sur canapé” means both “couch potato” and “potato appetizer.” I thought of this silliness as I placed my annual order for the seasonal treasure Mont d’Or and it is the combination of the two that brings us this week’s simple pleasure: Mont d’Or fondu avec pommes de terre (Mont d’Or fondue with fingerling potatoes). Read the rest of this entry »

persimmon, endive, apple, and beet salad with creamy dressing

October 14th, 2011

persimmon, endive, apple, and beet salad with creamy dressing

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 »