Tag Archives: endive

Cook The Book Fridays: Winter Salad

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Happy Friday! I am very excited to announce a new project/feature on my blog: Cook the Book Fridays!

Ever since French Fridays with Dorie ended, us former Doristas have missed cooking together each week. There had been some discussion about starting a new book together, and finally Katie of ProfWhoCooks took the plunge and got us started. Thanks Katie! Our first book is My Paris Kitchen by David Lebovitz. Since we are just getting started, this is a great time to join in if you are interested. Check out the “official” site for the recipe schedule and rules: Cook the Book Fridays. The more the merrier!

Our debut recipe is a simple salad called Winter Salad. A thick dressing is made from crumbled Roquefort cheese, Greek yogurt, chives, lemon juice, salt, and pepper. Toss it with sliced Belgian endive, and top with a few more chives.

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I haven’t eaten Belgian endive very often, and when I tasted a bit of it I was a little unsure of a whole salad made from it. But the dressing did wonders for the flavor and I really enjoyed the salad. My husband thought the salad was “too blue cheesey” and he likes blue cheese, so I would say this salad is for blue cheese lovers only.

The one issue I had with the salad is that the dressing was very thick, making it difficult to toss with the Belgian endive. I’m wondering if others ran into the same problem.

You can find the recipe for Winter Salad on page 98 of My Paris Kitchen. I encourage you to buy the book!

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Endives, Apples, and Grapes

This week’s French Friday’s with Dorie is an interesting side dish called Endives, Apples, and Grapes.  It’s main ingredients are…wait for it!…endives, apples, and grapes!

This was a very simple dish to put together, which was nice for the busy week I had.  Two endives were sliced in half, a Fuji apple was quartered, and some grapes were divided into four small clusters.  These were placed in frying pan with melted butter and fresh rosemary.  After cooking for 20 minutes and browning on the first side, all the fruits and veggies are turned over to cook for another 20 minutes.  The result was nicely browned and caramelized.

I had some concern about my apples…they did not seem to soften and cook through even though they browned nicely.  I expressed my concern to my husband after he had eaten most of his, and he thought they tasted great.

I served this with roasted pork tenderloin (from Molly Steven’s All About Roasting, which I highly recommend!).  It was the perfect accompaniment!  The flavors of the apple and grapes went particularly well with the pork.  We were not completely sold on the endive.  It was a little bitter, though I enjoyed the soft caramelized texture.

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