Discover Endive, California endive, endive, endive recipes, endive salads, recipes endive, Belgian endive
Ricotta and Endive Appetizer
This Sunday, February 26, the 84th Academy Awards will be broadcast. Paula, from Bellalimento shares her delicious Ricotta and Endive Appetizers, which make a great snack to share during award show viewing! Elegant, delicious, easy and nutritious. What more could you ask for? Read Paula’s full recipe here!
Bacon, Gruyere and Endive Quiche (Low Carb and Gluten-Free)
Today, Carolyn from All Day I Dream About Food treats us to this wonderful quiche. An ode to comfort food during the long days of winter, her quick and easy quiche combines bacon, Gruyere cheese, heavy cream and endive, which has been sauteed in the rendered bacon fat. Check out her full recipe here!
When last we saw Rachael, one of our fearless OnDivas, she was filling us in on all the reasons to include California endive in your diet. On Day 8, Rachael breaks down the difference between red and white (or pale yellow) endive. Can you guess what it is?
On Day 9, Rachael recounts all the different names that endive goes by. What you may not realize is that endive grown in California is purported to be less bitter than its European ancestors. However, it still packs a nutrient-dense punch!
And don’t forget you have a chance to win a shipment of freshly packed California endive just for sharing your favorite dip recipe at the Saucy Dipper. Visit this Dipstock post for more information!
This is a light, refreshing dip to use with California endive “dippers”. Snack guilt-free during the big game!
Cucumber-Yogurt Dip
Makes about 2 cups, serves 8 to 10
1 medium cucumber, preferably seedless, peeled and grated
1/4 teaspoon salt
1 cup plain Greek yogurt
1/2 bunch scallions, thinly sliced then chopped
1 clove garlic, minced (optional)
2 tablespoons chopped fresh dill, or 2 teaspoons dried dill
Freshly ground black pepper to taste
Mix cucumbers with salt and marinate 15 minutes at room temperature, or until liquid comes out of cucumbers. Drain cucumbers, gently pressing out excess liquid. Combine with remaining ingredients and serve with endive spears.
And don’t forget you have a chance to win a shipment of freshly packed California endive just for sharing your favorite dip recipe at the Saucy Dipper. Visit this Dipstock post for more information!
This dip will make a splash with the younger set. Let your kids help you make this, and watch them devour it on California endive spears!
Raspberry-Yogurt Dip
Makes about 2 cups, serves 8 to 10
1 cup walnuts
1 cup frozen raspberries, defrosted and drained
1 cup plain Greek yogurt
1 tablespoon fresh lime juice
1 teaspoon finely grated lime zest (green part only)
2 tablespoons honey
2 tablespoons confectioners’ sugar
Place walnuts in the bowl of a food processor and process until finely ground. In a large bowl, fold together the ground walnuts with the remaining ingredients. Serve with endive spears.
And don’t forget you have a chance to win a shipment of freshly packed California endive just for sharing your favorite dip recipe at the Saucy Dipper. Visit this Dipstock post for more information!
Here’s another great recipe that will put California endive to use as the “slimmer dipper.” Try it at your next gathering!
Carrot-Orange Dip
Makes about 2 cups, serves 8 to 10
1 pound carrots, peeled and sliced
3/4 cup frozen orange juice concentrate, defrosted
3 tablespoons extra-virgin olive oil
2 tablespoons peeled and chopped fresh ginger
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
Salt and freshly ground black pepper
Combine the carrots, orange juice concentrate, olive oil, and ginger in a medium
pot and bring to the boil. Reduce heat to low and simmer 20 minutes, stirring
occasionally, or until the carrots are very soft. Cool to room temperature. Combine
carrot mixture with remaining ingredients and chop finely in a food processor. Season
to taste with salt and pepper and serve with endive spears.
According to the third annual Supervalu Snack Down Survey by Harris Interactive, the favorite snacks for football parties are dips and spreads.
But sack the high-calorie chips and crackers! There’s a healthier way to enjoy these crowd-pleasing snacks.
With approximately one-calorie per leaf and an impressive nutritional profile of vitamins A, B, C and K, beta carotene, potassium and fiber, substituting California endive leaves is one great call.
And because the cost per pound of endive is less than most chips and crackers, it’s a less expensive choice as well.
The perfect slimmer dipper, California endive leaves are ideally shaped, crisp enough to glide through a bowlful of dip or safely cradle a yummy bite without the threat of drips or spills.
Try these easy, make-ahead dips to eat deliciously healthy while celebrating the big game in style. And young football fans will love endive’s juicy crunch, especially when scooping up “pretty in pink” raspberry dip.
Romesco Dip
Makes about 2 cups, serves 8 to10
4 tablespoons extra-virgin olive oil
1 tablespoon roughly chopped garlic
1 cup garlic croutons
1 (16-ounce) jar roasted red peppers, drained
1 cup roasted almonds or hazelnuts, peeled or whole
2 teaspoons Spanish pimentón (sweet smoked paprika), or paprika
1 teaspoon hot red pepper sauce (optional)
2 tablespoons red wine vinegar
Salt to taste
Combine 2 tablespoons of the olive oil with the garlic in a small pan and cook
together until the garlic is fragrant but not browned, about 1 minute. Cool, then
combine the garlic mixture with the remaining ingredients and chop finely in a food
processor. (If using salted nuts, rinse lightly and drain, and do not add more salt.)
Season to taste with salt and serve with endive spears.
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For more endive information and recipes, visit the Discover Endive website!
California endive is grown exclusively by California Vegetable Specialties, the only endive grower in the U.S., in Rio Vista, Calif.
We have a lot to fill you in on here at Discover Endive. First, let’s catch up with Rachael at La Fuji Mama and her 12 Days of Endive series.
When we last saw Rachael, she was extolling the anti-cancer benefits of endive. Next, Rachael shared 12 fantastic ways to “Add Some Diva to Your Salad.” Yes, please! And on Day 8…find out about the mysterious evolution of red endive. Thanks, Rachael, for all you do to educate us on all things endive!
But wait! There’s more? Yes, more…
You can win your very own shipment of freshly packed California Endive. How? Well, check out this juicy (or should I say “Saucy”) tidbit:
No matter what day of the week it is, endive makes it easy to get a healthy meal on the table. How? Check out Rachael’s latest “12 Days of Endive” post for the latest endive fact that will make you smile…
Endive: perhaps the easiest vegetable going?
Wondering what to do with California endive? Did you know it is versatile enough to be cooked or eaten raw? Rachael of La Fuji Mama shares a wonderful list of ideas for dips, spreads and other fun fillings to go in raw endive leaves (spears) in her recent post Endive: Do the Dip!
Another bonus is that endive does not need to be washed. During the growing process, it never touches dirt, nor is it handled directly. That’s a great time-saver when you just can’t wait to bite into some endive!
For more fun endive facts, check out Rachael’s on-going series, 12 Days of Endive. You could even win a shipment of endive yourself. But hurry!
By: Cynthia Nims
There are times when a lousy memory comes in handy. When watching a movie I’ve seen before, for instance, it can be like watching it for the first time again! I’m still moved-surprised-delighted-shocked by the action on the screen and twists in the plot because I’ve forgotten many of those details from the previous viewing.
The same thing happens this time every year. I get a knock on the door from the UPS guy, he hands me a package that says “perishable: refrigerate immediately” and wonder to myself what that could be.
Continue reading ‘Endive Leaves One of the Best Edible Containers Going’
By: Kara Mae Adamo
Recipe Inspired by Martha Stewart
The following recipe combines endive’s naturally earthy, bitter flavor and crisp, whimsical texture with the sweet, punchy flavor of Satsuma Mandarins. The juice from the mandarins and the texture from the olive oil give the salad a light, tropical flavor. Creamy goat cheese is added to create a sophisticated flair that is both unique and delicious.
California endive is grown throughout the year, it’s a healthy choice for winter salads. Here, the bitter raw endive meets up with sweet satsuma mandarin oranges. A little creamy goat cheese and minced parsley join the party, then everything is drizzled with olive oil. Very simple and very delicious.
Continue reading ‘California Endive Salad with Satsuma Mandarin Orange’
Recipe: foodbuzz.com
Heaven in a bowl! All the flavors in this soup meld perfectly together. So if you’re looking for something new and different, this soup is totally for you!
Potato & Endive Soup
Ingredients:
4-5 red potatoes, peeled and chopped
2 tablespoons butter
1 bay leaf
1/2 cup pecorino-Romano
1 large endive, chopped
2 cloves garlic
2 cups chicken stock
4 anchovy fillets
2 tablespoons golden raisins
2 tablespoons pine nuts
1/2 to 1 cup heavy cream
1/2 cup cheddar cheese
1 teaspoon cayenne pepper
salt and pepper, to taste
Mozzarella cheese, shredded (optional)
Continue reading ‘Heaven in a Bowl – Potato and Endive Soup’
Recipe: takingonmagazine.com
Today we made a California endive salad. We love this salad because it absolutely allows the beautiful, wonderful flavor and color of the endive to shine. It’s so simple yet so elegant looking.
Belgian Endive Salad for One
1 head Belgian endive lettuce, sliced into ribbons
1/2 sweet white onion, sliced lengthwise
2 tablespoons champagne vinegar
3 tablespoons canola oil
1/4 teaspoon salt
1/8 teaspoon pepper
dash garlic powder
very small dot of mayonnaise (I use canola)
Mix all the ingredients together until well blended.
That’s it. It’s fresh, it’s fabulous.
California Endive
15 Poppy House Road
Rio Vista, California 94571
Phone 707-374-2111
Fax 707-374-2063
Email info@endive.com
Valentine’s Day….a day of hearts, chocolate and flowers. After having been to LA’s flower mart (several years ago) on a Valentine’s Day that fell on a Saturday, Craig was told NEVER to buy me flowers on that day. Since a dozen roses, at the florist, cost nearly $100 on that day…finding them at the market that is the source for florists, at $10 a dozen was enough to send my head spinning.
Continue reading ‘How to Win a Woman’s Heart: Chocolate, Flowers and Endive’
Contributor San Francisco Chronicle Food & Wine Newsletter
Pale, ivory-colored California endive (also known as Belgian Endive) standard winter vegetable fare throughout Europe, where the roots of this member of the chicory family (which includes endive, radicchio and escarole) are forced in home gardens and by specialized commercial producers.
In a home garden, seeds are sown in late spring, and the plants produce large, floppy dark green — and very bitter — leaves, while beneath the ground, a long wide cylindrical taproot develops.
Come fall, the green leaves are cut to within an inch or so of the crown, the roots are dug up and packed into sand or a mixture of sand and dirt, often in containers. These are then kept in a cold location until the gardener is ready to force them. Brought into temperatures ranging from 45 to 50 degrees, in two to three weeks the roots will develop new leaves, tightly packed into plump heads called chicons. The roots are then lifted and the chicons cut off. The leaves are ivory white (having not been exposed to sunlight) and succulent, with a characteristically faintly bitter flavor.
Continue reading ‘California Endive Versatile, Delicious, Nutritious and Beautiful to Serve’
By: Kara Mae Adamo
Nutritious and crisp, endive has become a frequent addition to most salads. Its lively crunch brings a certain color that is as aesthetically beautiful as it is delicious. For a bright, energizing lunch, try this recipe for a deconstructed take of a classic salad. Colorful and light, this California Endive, bleu cheese, cranberry and walnut salad goes great with a chilled glass of rose brut, mimosas, or some sparkling water with raspberries. Because of the bleu cheese and toasted walnuts, you might also want to consider Sauternes, Madeira or Dolcetto.
The recipe also works well as a healthy and flavorful appetizer for your next luncheon or brunch.
Ingredients:
16 large endive leaves
2 large apples, cored and sliced (preferably red)
½ cup walnut pieces, toasted
1 cup dried cranberries
¾ cup bleu cheese crumbles
2 tablespoons light balsamic vinaigrette (12 year old balsamic has a great flavor for this recipe)
Instructions:
Toast the walnuts in a dry skillet over medium heat for two minutes until they’re fragrant. Set them aside so they can cool. Arrange the apple slices on one platter and the endive leaves on another. In a bowl, combine the cooled walnuts with the dried cranberries and bleu cheese crumbles. Top the endive leaves with 1 tablespoon of the cheese mix and a drop or two of the balsamic. Put the remaining cheese mix into another bowl to serve with the apple slices.
California Endive
15 Poppy House Road
Rio Vista, California 94571
Phone 707-374-2111
Fax 707-374-2063
Email info@endive.com
By: Pat Mozersky
Executive chef Gabriel Ibarra heads up the kitchen at Suzy and Cappy Lawton’s ever-popular Cappy’s Restaurant, and his talent is evident with just one bite of his ethereal Endive, Apple and Gorgonzola Dolce Salad.
Both slightly bitter Belgian endive and crisp, tart apple pair magnificently with the walnuts and the sweetness of the walnuts makes them the perfect foil for the salty gorgonzola. To top it off, Ibarra’s outstanding Creamy Walnut Dressing is the ideal complement to the salad. A touch of honey counters the vinegar and lemon juice, the tang of buttermilk revs up the mayonnaise (and lowers the fat content), and the paprika and cayenne add just a hint of heat.
A great recipe deserves the best of ingredients. Obviously, the walnuts play a big role in this salad, so be sure they’re fresh. Those kept over a year in the back of the freezer can turn bitter and ruin the dish. The gorgonzola dolce, or “sweet” gorgonzola, is the soft, mild version (as opposed to the aged, stronger-flavored) of Italy’s blue cheese. Belgian endive, the cigar-shaped, creamy-colored star of this salad, should be crisp and unblemished, with firmly packed heads sporting pale, yellow-green tips. It’s at its peak during winter months. Belgian endive is closely related to, and frequently confused with its cousins, curly endive, also called frisée, with its feathery, delicate leaves, or escarole, aka chicory, with broad, pale green leaves.
Prepare this lovely salad at home, and feel free to lick the plate!
California Endive
15 Poppy House Road
Rio Vista, California 94571
Phone 707-374-2111
Fax 707-374-2063
Email info@endive.com
.
Try your hand at making this simple and delicious appetizer
Never heard of Boursin? It’s a lot like cream cheese—thick and smooth with a mild flavor. There are lots of varieties such as garlic and herbs, black pepper and shallots and chives.
Boursin in Endive Spears
2 heads Belgian endive
1 package Boursin cheese, softened
1 cup toasted walnuts, finely chopped
2 tbsp Italian parsley, finely chopped
Make It
1.) Cut the root end off each of the endives and separate them into individual spears.
2.) Using a teaspoon, carefully place a spoonful of the cheese in the root end of each dive spear. 3.) Sprinkle walnuts and parsley over cheese. 4.) Place remaining walnuts in the center of a plate and arrange prepared and arrange prepared endive spears around them in a circle
Per serving
Calories: 266, Protein: 8 g, Carbs: 13 g, Fat: 23 g, Fiber: 10 g
California Endive
15 Poppy House Road
Rio Vista, California 94571
Phone 707-374-2111
Fax 707-374-2063
Email info@endive.com
Recipe: cookistry.com
Usually the endive is nestled right next to the radicchio, which makes it easy to find, since the radicchio is purple in a sea of mostly green.
My first idea for the “boat” was tuna salad in the endive leaves, but I decided to do something a little less smoooshy, so I left the components unmixed. And instead of the typical mayonnaise dressing, I sliced some avocados to add the fatty, creamy component. I think it worked out well.
Endive Tuna Boats
1 endive
1 can tuna of your choice
1 avocado
Tomato salsa, for garnish*
Remove any ragged leaves from the endive, and separate into individual leaves. When they get too small for use as “boats,” you can slice them into ribbons for use as an additional garnish on the boats, or toss them into your salad.
Thinly slice the avocado flesh and lay a few pieces into each endive leave. Spoon tuna in the center of the boat, and top with salsa, to taste.
* if you don’t like spice, used some diced bits of tomato instead.
California Endive
15 Poppy House Road
Rio Vista, California 94571
Phone 707-374-2111
Fax 707-374-2063
Email info@endive.com
Recipe: benchfly.com
Whether you’re a football fan or not, the “March Madness” is coming and chances are, you’ll be watching football with friends. And by “watching” we generally mean stuffing ourselves with food and drink and caring just enough about the game to see if we won the lab pool. Regardless, if we’re invited somewhere, we’d better not show up empty-handed. Don’t worry, we’ve got you covered.
Traditionally, the word “March Madness” has not been synonymous with the word “endive.” In large part because an endive doesn’t effectively clog arteries. Moreover, most of us have no idea what to do with an endive.
As it turns out, Belgian endives are nutritious, delicious and easy to work with. They’re like nature’s edible spoon. The other bonus is that if you serve them at your house or take them to a party, the odds that someone else will bring the same dish are almost zero. Unfortunately, we can’t guarantee those odds with chips and salsa.
The ingredients below are enough to prepare 24 bite-sized pieces. However, like Lay’s potato chips, “nobody can eat just one” – so plan accordingly.
Ingredients:
A California endive. Look for them in the produce section of your local store.
¼ cup gorgonzola cheese (1 oz.)
3 Tbsp fat-free cream cheese
3 medium dried figs (stems trimmed and cut into 8 pieces each)
¼ pound endive (Belgian; need about 24 small leaves)
Preparation:
Mix gorgonzola and cream cheeses together
Add 1 tsp of cheese mixture to base of each endive leaf
Add 1 piece of fig
Finally, arrange the endive bites on a plate and impress friends…
California Endive
15 Poppy House Road
Rio Vista, California 94571
Phone 707-374-2111
Fax 707-374-2063
Email info@endive.com
By: Kara Mae Adamo
Crisp and unique with a slightly bitter taste, endive (pronounced “on-deev“) has been cultivated for medicinal purposes since the ancients documented its use 5000 years ago. A member of the chicory family, it is referenced in the infamous Ebers Papyrus (1550, BCE), and praised in the writings of Horace, Ovid, Virgil, Galenus and Pliny. It was rediscovered in the mid-to-late nineteenth century in Belgium, and has since traveled to France (where it is referred to fondly as “White Gold”,) and North America.
Bursting with important minerals like calcium, iron, phosphorus, potassium, folate, zinc, magnesium and fiber, endive can be used in all-natural cleansers for your liver and gall bladder. Among typical salad greenery, it is the richest source of vitamin A. As a result, endive is an excellent source of beta-carotene (an important antioxidant that boosts your immune system). In fact, by eating endive or drinking endive juice (especially when mixed with carrots, parsley and spinach), you can improve and sometimes even reverse degenerating eye problems such as cataracts and glaucoma.
Endive is also an excellent source of vitamins C and B. Regular consumption of endive can lower your risk of heart disease and cancers of the rectum, bladder and melanoma. Because of the complex fibers cellulose and hemicellulose, endive can help regulate your digestive tract and prevent the absorption of cholesterol and balance blood sugar levels. Endive is also low in fat and sodium and has no cholesterol. One head of endive delivers over 50% of the potassium found in a banana.
Naturally crisp and slightly bitter, endive can be boiled, braised, put in coffee or served fresh in salads. By pairing endive with other juices, you can actually prevent and even reverse many illnesses and other, less serious maladies, such as acne. By mixing endive juice with celery and carrots, asthmatics can significantly reduce their susceptibility for asthma attacks. Anemia can be tempered by mixing endive with celery and parsley. It’s helpful in weight loss. Endive provides a whimsical, curly flair to any salad. Its delightfully crisp texture and slightly bitter taste pair well with other mixed greens and vegetables,
Visit http://endive.com/healthy-eating for nutritional facts about California Endive. For delicious recipes, visit: http://endive.com/recipes.
California Endive
15 Poppy House Road
Rio Vista, California 94571
Phone 707-374-2111
Fax 707-374-2063
Email info@endive.com
Recipe & Article: thewednesdaychef.com
It is confounding to sit halfway across the world, safe in my warm little office, with food in the fridge, my beloved books in their shelves, my loved ones wanting for nothing, and contemplate the havoc and terror wreaked on Japan. It leaves me speechless. All I can do is read the reports and look at the photos and grasp my head in disbelief. I cannot believe my eyes. The violent water coursing through streets, hurling boats aside as if they were made of feathers; entire villages obliterated; the newspaper saying that “one bright moment” was a man rescued on the roof of his house carried nine miles out to sea while his wife was washed away.
I look at that white plate with two baked endives sitting up there and I see so much more. A hungry, black tide swallowing up everything in its path. An old man walking along a cleared path through utter devastation, weeping. Two parents kneeling in front of the muck-slicked car that held the body of their daughter at the wheel. Nuclear reactors on the precipice. And everywhere desperately frightened people, bereft of everything. How on earth, I wonder, do you make sense of that? I can’t.
And writing about anything else, about lunch or cupcakes or Paula Deen’s artichoke-spinach dip, feels deeply weird. What I’d really like to do is bake a plate of ham-wrapped endives for every Japanese in need. But they wouldn’t be just any old baked endives. They’d be magic endives, you see, that upon consumption would bring back the people washed out to sea. Would rebuild the houses in the blink of an eye, mop up the streets, repair the broken windows, straighten the downed power lines, and make the nuclear nightmare simply disappear. And heal all the broken hearts, with just a few bites.
These baked endives taste good and they can distract you while you cook; I guess, from the never-ending loop of unbelievably bad news coming from the web, the radio, the television. And still, I wonder about devastation and tragedy, why some of us are spared, why so many aren’t. In a way, it makes me marvel at humanity. How we keep going in the face of the kind of news – from all parts of the globe – that makes your knees buckle and your heart break, over and over again.
So here it goes:
Baked Endives with Ham
Serves 2.
4 Belgian endives, halved vertically
Juice of a lemon
Salt and pepper
2 tablespoons unsalted butter
2 tablespoons flour
1 1/2 cups milk, room temperature
4 slices Black Forest ham or cooked ham, up to you, halved
2 ounces grated Gruyere cheese
1. Heat oven to 400 degrees. Remove the outer layers of the endive, trim the bottoms and cut out the cores. Put the endives, cut-side down, in a large skillet. Season with salt and pepper and sprinkle with lemon juice. Add 2 cups of water to the pan cover and bring to a boil. Simmer for 15 to 20 minutes, until tender. Drain.
2. Melt butter in a saucepan. Whisk in flour and cook, stirring constantly, over low heat for 5 minutes. Slowly whisk in the milk, whisking all the time, in increments. Cook for about 10 minutes, until the sauce is thick and smooth. Season with salt and pepper.
3. Lightly butter a baking dish big enough to hold the endives in a single layer. Wrap each endive in a piece of ham and place, seam down, in the baking dish. Spoon the béchamel over the endives. Sprinkle with the cheese. Bake the endives for 15 to 20 minutes, until the sauce is bubbling and the cheese has browned. Serve hot.
California Endive
15 Poppy House Road
Rio Vista, California 94571
Phone 707-374-2111
Fax 707-374-2063
Email info@endive.com
Recipe: allrecipies.com
Author: Kara Mae Adamo
In the following dish, sauté California Endives to soften the normally bitter taste and bring out the slightly sweet, sophisticated flavor. The slightly tart flavor of the dried tomatoes pairs well with the endives as they simmer with the garlic and shallots. Then the sauce is tossed in with the pasta and the salty taste of the freshly shaved parmesan cheese to create the perfect balance of flavor and texture for this meal.
If you’re looking to pair a wine with this dish, it is important not to overwhelm it with a strong, tannic wine because of the tomatoes. For a white wine, I would go with a refreshing, balanced Pinot Grigio, Sauvignon Blanc or Gruner Veltiner. Although, it must be said, Endive pairs wonderfully with a nice Chardonnay as long as it’s not too sweet. If you wanted to go with a classic red—the more traditional choice for a dish like this—go with a ’04 Perequita. This soft, fruity red is delicious and won’t overpower the tomatoes. Other options are a sweet Dolcetto or a Chianti Classico Reserva.
This recipe is designed to serve 12 (1 cup of pasta and 1 cup of sauce per person)
Ingredients:
3 tablespoons olive oil (not cold-pressed)
½ cup chopped shallots
1 tablespoon minced garlic
12 whole (3 qt. sliced) California Endive
1 quart. grape tomatoes, halved
1 cup chopped dried tomatoes
1 quart. vegetable broth (fat free and low sodium)
1 cup freshly sliced basil leaves
3 quarts cooked orchiette or penne pasta
1 ½ cups shaved parmesan cheese
The prep time for this dish is 15 minutes; the cook time is 10 minutes.
In a large skillet, heat oil over a medium-high heat. Add the shallots and sauté for 1 minute. Stir in the garlic and continue to cook for about 20 seconds. Add the sliced endive and sauté everything together for 3-4 minutes.
Stir in the grape tomatoes and dried tomatoes and continue to cook for 2-3 minutes, stirring often. Add the vegetable stock and bring everything to a boil. Reduce the heat and simmer for about 3-4 minutes. Stir in the basil.
Place 1 cup of hot, cooked pasta into a hot pasta dish. Ladle 1 cup of the endive-tomato sauce over the pasta and toss everything together to coat. Top it off with 2 tablespoons of parmesan cheese and serve warm.
California Endive
15 Poppy House Road
Rio Vista, California 94571
Phone 707-374-2111
Fax 707-374-2063
Email info@endive.com
Recipe:
High Plains Midwest Journal
Resolving to eat better doesn’t have to condemn you to a diet of lettuce and celery sticks. To make that healthy-eating resolution stick, think about the pleasures you can add to your menus, not about the temptations you need to avoid. Serving endive (pronounced “on-deev”) makes a meal seem like a special occasion, yet this prized member of the chicory family contributes only one calorie per leaf. That’s a smart way to indulge.
You probably already know that endive leaves make elegant dippers–a low-calorie and fat-free alternative to chips. And maybe you have sliced some endive into a salad to dress it up. It pairs beautifully with nuts and cool-weather fruits such as apples, pears and persimmons.
Great cooked
But endive also shines in cooked dishes. Braised or baked, it’s a favorite in France, although French cooks tend to blanket it with cream or bachamel sauce. It doesn’t need such rich treatment. Use sautaed endive and leeks as a bed for lean baked fish. Broil halved endives with olive oil and drizzle with a homemade Caesar-style dressing. Slow-braise whole endives with fragrant fresh thyme as a potato replacement alongside roast chicken. With endive on the menu, eating healthfully means eating well.
At the market
When shopping for endive, look for plump, pale, blemish-free heads. Red endive tends to be smaller than the white variety, but the two taste the same, so you can use them interchangeably–or mix it up–in recipes. At home, store endive in your refrigerator’s vegetable crisper, wrapped in a damp paper towel inside a plastic bag. It will last for 10 to 14 days, much longer than other lettuces
Ingredients:
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil, plus more for drizzling
6 cups thinly sliced leeks
Salt and freshly ground black pepper
6 California endives, halved lengthwise and cored
2 teaspoons chopped fresh tarragon
6 white fish fillets, 5 to 6 ounces each
2 tablespoons chopped parsley
Preparation:
Preheat oven to 425 F. In ovenproof skillet or Dutch oven wide enough to hold the white fish in one layer, warm butter and olive oil over moderate heat.
Add leeks and season with salt and pepper. Stir well, then cover, reduce to moderately low and cook, stirring occasionally, until leeks have softened, 10 to 15 minutes. Do not let them brown.
Cut endive halves crosswise into 1/4-inch-wide pieces. Stir endive and tarragon into skillet, season with more salt and pepper, cover and continue cooking until endive has softened slightly, 3 to 4 minutes. Season halibut fillets on both sides with salt and pepper.
Arrange them on the bed of vegetables and transfer skillet to the oven, uncovered. Bake until fish just flakes, 10 to 12 minutes. Divide vegetables and fish among 6 dinner plates. Top fish with a generous drizzle of olive oil and garnish with parsley. Serve hot. Serves 6.
California Endive
15 Poppy House Road
Rio Vista, California 94571
Phone 707-374-2111
Fax 707-374-2063
Email info@endive.com
By Cynthia Measom, eHow.com
Research shows the one food that is most highly associated with longevity is leafy greens. Leafy green vegetables like endive are the most nutrient packed foods available to us.
Think about it, how do the giraffe, hippo, elephant, gorilla and cow get so big? Where do they get all the protein they need to create those big muscles? They get it from the leafy green vegetation they eat. All protein starts with the process of photosynthesis in green plants.
The added health benefits of green salads are that they are raw. To the leafy greens we use for our salad base we add lots more fresh raw vegetables. Raw vegetable consumption is our strongest defense against cancer of any foods.
Salads contain four parts — base, body, dressing and garnish. You can arrange a base or liner, such as endive, on the plate to provide color, texture and an anchor of sorts for the body of the salad. With more than 1 variety of endive available — radicchio, escarole or curly — you have choices when it comes to creating a work o art out of the particular salad you plate.
Wash the endive thoroughly in clean water. Trim off the bruised or damaged areas of the leaves and the last inch of the stem. Place the leaves on a rack to dry.
Place the washed, trimmed leaves in a container and put them in the refrigerator until chilled.
Arrange the endive leaves — stem ends to the middle of the plate — in a spoke-like fashion, with the leaves extending to the outer edge of the plate. Depending on the size of the salad plate and the particular leaves, you may have to use 3 or 4 leaves.
Spoon the desired amount of prepared salad onto the middle of the plate to disguise the area where the endive leaves meet. Add a garnish.
Consider using chilled salad plates for serving to keep the salad cool
Make sure the endive leaves are completely dry before plating to avoid extra moisture on the salad plate. If necessary, pat them with paper towels to remove any excess moisture
California Endive
15 Poppy House Road
Rio Vista, California 94571
Phone 707-374-2111
Fax 707-374-2063
Email info@endive.com
Author: Kara Mae Adamo.
Guacamole, an avocado-based dip initially fashioned by the Aztecs as early back as 500 BCE, has been, the world-over, from Mexico to Spain and even as far as Asia. In the 1500’s, the English brought it over to Europe. Sailors spread it on their hardtack, calling it “midshipman’s butter”. Guacamole is not only a lively paste full of spices and flavor, but it’s good for you, too. The following recipe is designed to help you reap the most health benefits from your guacamole.
Here are a few of the healthy ingredients in the following recipe (aside from the California Endives with which it is served—which are full of vitamin A, magnesium, fiber and folate.):
Avocado contains vitamin E, magnesium and mono-saturated fats (the “good” kind of fats). It helps fight breast cancer, prostate cancer and can improve your skin tone. Avocado also helps your body absorb nutrients from other foods. The lime juice in this recipe contains potassium; helps cleanse the blood and liver and can strengthen your immune system to help your body ward off illnesses. Lemon juice is helpful in preventing diabetes and kidney stones. The onions in the guacamole can lower high blood pressure and helps to ward off many forms of cancer.
Cilantro contains antioxidants and is helpful in relieving indigestion, nausea, bloating and urinary tract infections. Apple Cider vinegar is rich in enzymes, helps to reduce cholesterol, and is useful in maintaining body weight. It also promotes healthy skin and has anti-aging properties. The Himalayan Crystal Salt helps to stabilize blood sugar levels and regulate your heat beat. It also helps to improve cell communication and relieves the sinuses and lungs.
Extra Virgin Olive oil helps to reduce your blood pressure, increases your metabolism, and is helpful in alleviating asthma and arthritic inflammation. Cumin is a natural antioxidant. It improves your digestion, strengthens your immune system and helps fight off certain types of cancer.
Sources / Further Reading
The California Avocado Commission
Ingredients:
A Serrano pepper (stems and seeds removed, minced)
3 ripe, medium Avocados
Juice from 1 Organic Lime (to taste)
2 Tbsp chopped fresh Cilantro
½ Tsp extra virgin olive oil
½ Tsp Raw Apple Cider Vinegar
Juice from 1 Lemon
½ Tsp Cumin
2 cloves Garlic
¼ cup finely chopped Onion
¼ Tsp freshly ground Pepper
¼-½ Tsp Finally ground Himalayan Crystal Salt (to taste)
A dash of freshly grated black pepper
2 heads California Endive
Instructions:
Dice the tomato, garlic, cilantro and onions and set them aside. Cut the avocados in half and remove the seed. Scoop the avocado out from the peel and put it in a mixing bowl. Using a fork, mash the avocado. Add the rest of the ingredients (only half of the diced tomato) and mash the mixture together with the fork. Starting by only adding half of the chili pepper, gradually add it to the guacamole until it reaches the desired “heat” you’re looking for.
Sprinkle the rest of the tomatoes top before serving. You may also want to garnish this dish with red radishes or jicama. Separate the California Endive leaves and spread them around the bowl of guacamole in place of tortilla chips.
California Endive
15 Poppy House Road
Rio Vista, California 94571
Phone 707-374-2111
Fax 707-374-2063
Email info@endive.com
Sources / Further Reading
The California Avocado Commission
Recipe: Olga Berman
I’m really glad I saved some recipes and photographs from last week, because I haven’t really cooked much this week at all: making a sandwich and microwaving frozen Brussels Sprouts doesn’t count as cooking in my book.
Here is a recipe I came up with for Beet, Endive, Grapefruit & Blue Cheese Salad. It is similar to the Beet, Orange and Blue Cheese Salad I’ve made in the past, but has an additional fresh and slightly bitter flavor of an endive. I decided to make this a composed salad instead of mixing all ingredients together because beets tend to color everything making the presentation less than pleasing. And a lot of you loved this black plate when I used it to display pot stickers, so here it is again.
Continue reading ‘Beet, Endive, Grapefruit and Blue Cheese Salad’
Lately I’ve been craving California Endives at least once a week! Every time I go grocery shopping they I pick some up. They’re bitter and I seem to crave that bitter taste.
Maybe the reason is that because California Endive contain essential amino acids, fats, starch, potassium, calcium, iron, magnesium, and B1, B2, C, K and P vitamins. California Endive is good for your health. It stimulates your appetite, it is a light laxative, is known from ancient times to possess health benefits, and were cultivated by the Greeks, Romans, and Egyptians. Endive are 95 percent water and contain only 7.5 calories per cup which makes them ideal for weight loss
Article from: Orangette
Recipe adapted from: All About Braising, by Molly Stevens
Formal education is useful, I guess, and so is a good upbringing, but all I really need to know I learned in France. Let others write odes to kindergarten; I owe it all—or a lot of it, at least—to Paris, plain and simple. It was there that I had my first taste of love, sweet, delicious, and doomed. It was there that I learned how to live with a family of strangers and, later, how to live alone. It was there that I learned how to love a city, its cement, its splendors, and its subway. And it was in France, dear reader, that I learned to swallow the bitter pill best known as endive—not a life lesson, perhaps, in the strict sense of the term, but a promising turn for a palate.
By: Contessa Laville
I’ve created this recipe as part of my “Around the World with Contessa” blog theme where I feature dishes from different countries. Belgium was one of the countries that I have recently featured on my blog. My endive salad creation was part of my homage to the Belgian cuisine.
Serves 6
2 California/Belgium Endive
2 Pears
1 tablespoon Butter
1 teaspoon maple or agave syrup
1/2 cup toasted finely chopped walnuts
1/2 cup Spanish Goat Cheese
What you need: Two California/Belgium Endives (wash and pull apart, purchased from Whole Foods Market). 2 Pears (any kind will do Korean or Bosc) cut in cubes and saute in one table spoon of butter until the pears are beginning caramelized. This usually takes less than 5 minutes. Add a teaspoon of pure maple or agave syrup. Set aside and let it cool. Meanwhile toast walnuts in a 350 degree oven for a few minutes and chopped finely. Mix walnuts, pear and goat cheese (fresh from the cheese section in Whole Foods Market) and stuffed the salad mix in each endive leaf. Enjoy!
California Endive
15 Poppy House Road
Rio Vista, California 94571
Phone 707-374-2111
Fax 707-374-2063
Email info@endive.com
Recipe: Whole Foods Market
Makes 16
Take a shortcut by using prepared bruschetta topping mixed with feta in this quick and elegant appetizer.
Ingredients
1 jar Whole Pantry Roasted Red Pepper and Artichoke Bruschetta Topping
1 container Whole Creamery Feta Cheese Crumbles
1 or 2 heads endive, separated into leaves
2 sprigs fresh rosemary
Method
Stir together bruschetta and feta. Use a small spoon to stuff endive leaves with mixture. Garnish with rosemary leaves.
California Endive
15 Poppy House Road
Rio Vista, California 94571
Phone 707-374-2111
Fax 707-374-2063
Email info@endive.com
Recipe: cooks.com
Originally from Mediterranean area, endives are known from ancient times and they were planted by the Greeks, Romans and Egyptians. The thick leaves can be consumed. Besides this, endives have many healthful and medicinal properties.
Endives contain essential amino acids, fats, starch, potassium, calcium, iron, magnesium and B1, B2, C, K and P vitamins. Belgian endive is very low in calories. It is an excellent source of vitamins A and C, and a good source of fiber. Belgian endive contains about 95 percent water and 7.5 calories per cup.
This recipe makes a wonderful appetizer or salad course for a luncheon or dinner party.
Ingredients:
12 oz. crabmeat or imitation crabmeat
2 to 3 endives
2 tsp. capers
3 tbsp. celery hearts, chopped
3 tbsp. green onions, chopped
2 tsp. Dijon mustard
2 tsp. chopped garlic
3 tbsp. Salad Dressing I
Preparation:
Clean endives and take off the larger, outer leaves. Set aside. Slice the inner leaves of the endive in thin slices. Crumble the crabmeat (if using fresh crabmeat, discard all pieces of the shell) into shredded pieces. In a large salad bowl, combine the sliced endive, crabmeat, capers, celery, green onions, mustard and garlic. Toss well. Take the large endive leaves and using a sharp knife, cut lengthwise in half. Starting at the top of the dish, using two leaves at a time, make a leaf effect on the plate. Pour the dressing into the salad bowl with the crabmeat and toss well to blend thoroughly. Spoon the mixture in the middle where the endive leaves meet in a continuous motion down the plate. Serve. Can be covered with plastic wrap and refrigerated until ready to serve
California Endive
15 Poppy House Road
Rio Vista, California 94571
Phone 707-374-2111
Fax 707-374-2063
Email info@endive.com
Author: Kara Mae Adamo.
Comprised of over 400 food, beverage and hospitality professionals, the San Francisco Professional Food Society holds a focused interest in promoting education among members throughout the community. The organization works to facilitate in career advancement through networking, tools and resources. This week, SFPFS toured the California Vegetable Specialties farm in Rio Vista—the sole source of commercially available, US-grown endive.
During this tour, SFPFS was shown the unique growing process involved with producing Californiaendive. During the visit, they were given a blind taste test where they tried red and white endive.
It was during this visit that a new dish was developed where Jennie Schacht (author of Farmers’ Markets Desserts and several other cookbooks) created something very unique: a dessert using the crunchy, bittersweet endives. She created two desserts. The first was a caramelized endive ice cream sundae; the second was an incredibly decadent Apple-Endive Strudel served with a scoop of vanilla ice cream and a drizzle of concentrated balsamic-endive syrup.
Here is the recipe for the low-fat Apple-Endive Strudel. Schacht recommends that you use mellow balsamic vinegar that has been aged for at least ten years and to use a wine with little or no oak. Use tart apples like Gravenstein, Braeburn, or Jonagold. Enjoy it with a hot cup of coffee.
The original link to the recipe: http://www.endive.com/node/124
This recipe is designed to serve 8-10 people.
Ingredients:
4 medium or 3 large heads ofCaliforniaendive, either white or red
1/4 cup red wine
2 tablespoons balsamic vinegar
1 cup + 1 tablespoon granulated sugar
1/4 teaspoon kosher salt
2 pounds apples (about 6 medium), peeled and cored
1/4 teaspoon ground cardamom, cinnamon, or mixed baking spice
10 sheets of phyllo dough (about 8 ounces), approximately 17-by-12 inches, at room temperature
Confectioners’ sugar, for finishing
Ice cream, for serving (optional)
Instructions:
Cut the endives in half the long way, then cut crosswise into 1/4-inch ribbons. (Discard the dense central cores for a less bitter dessert.) Put the endive in a medium saucepan with the wine, balsamic, 1/2 cup of the sugar, and the salt. Heat to a lively simmer and cook, stirring occasionally, until the endive softens and the syrup thickens slightly, about 20 minutes. Spoon the endive into a strainer set over a bowl to catch the syrup; set aside.
While the endive cooks, cut the apples into approximately 1/2-inch cubes. Put the apples into the pan used for the endive (no need to wash it) and add the spice, 1/3 cup of the sugar, and 1/4 cup of water. Cook over medium-high heat, stirring occasionally, until nearly all of the liquid has evaporated, about 15 minutes. Add the endives from the strainer to the apples, stirring to combine; set aside. Reserve the syrup.
Preheat the oven to 350 degrees F with a rack in the center position. Line a baking sheet with a silicone baking mat or parchment paper. Set the phyllo on a flat surface and cover it with a damp cloth. (Keep the unused phyllo covered as you work.) Set the reserved syrup nearby, as well as the remaining sugar (about 1/4 cup) in a small bowl.
Lay out a sheet of phyllo on the lined baking sheet. (If some of the phyllo sheets fall apart, use the best ones as the base for each roll, then lay out the additional layers as best you can—they won’t show.) Use a pastry brush to dab it all over with the reserved syrup, then sprinkle it with about a teaspoon of sugar. Repeat the layering (phyllo, syrup, sugar) to make 5 layers. Spread half of the apple-endive mixture along a long side of the phyllo, mounding it in a log shape, leaving 1-1/2 inches uncovered along the bottom and sides.
Fold the bottom of the phyllo over the filling, then tuck in the two sides and continue rolling tightly until you reach the top. Set the log seam-side down on the lined baking sheet, leaving room for the second roll.
Use the remaining phyllo, filling, syrup, and sugar to make a second roll on a sheet of parchment or waxed paper. Use the paper to transfer the roll, seam-side down, to the baking sheet. Lightly brush the tops with syrup and sprinkle with any remaining sugar.
Bake the strudels until golden brown, about 35 minutes. Sift confectioners’ sugar over the tops, then let stand at least 15 minutes before serving warm or at room temperature, sifting additional confectioners’ sugar over the top just before serving, if you wish. Use a serrated knife with a sawing motion to gently cut the strudel into pieces. Serve with ice cream and a bit of the remaining syrup, if you wish.
Refrigerate leftover strudel, tightly covered, for up to 2 days. If desired, reheat in a 350 degree F oven for about 15 minutes, until warm.
CaliforniaEndive
15 Poppy House Road
Rio Vista, California 94571
Phone 707-374-2111
Fax 707-374-2063
Email info@endive.com
There’s a reason the Belgian Endive was nicknamed “white gold” when it arrived inParisin 1872. Known in its native country as Witloof Chicory (translated: white leaf) Endive was a humble farmer’s accidental discovery over 200 years ago which exploded ontoEurope’s culinary scene in a big way. Now grown in California by California Vegetable Specialties endive provides a delicious accent to any salad, soup or dip recipe plus many other dishes for those who are trying to broaden their palette while still choosing a path of eating healthy.
Many people wonder how the adventure of this curious little vegetable all began. Endive is believed to have originated inEgypt orIndonesia in the 16th century; the official story however, is that in 1830 it was discovered inBelgium by a farmer named Jan Lammers. Farmer Jan was storing chicory roots in his cellar that he planned to dry and grind as a substitute for coffee beans (as this was common practice inEurope during the 19th century). Jan forgot about a few of the roots and, interestingly enough, the roots sprouted in the damp, dark shed and sprouted leaves. Naturally, as anyone would upon discovering something growing in their damp, dark shed – Jan took a bite of one and found the tangy and slightly bitter flavor pleasant and the modern cultivation of Belgian endive was born.
When looking for Belgian/California endive, here in the U.A. at your local farmers market or grocery store they will usually group endive with other leafy greens such as lettuce, escarole and radicchio. In fact, endives have been blended with radicchio to produce a red endive that has reddish leaves, allowing for a number of presentation options for any food recipe.
Don’t think that endive is just about looks and a tangy little flavorful treat.
California/Belgian endive isn’t just about looks. California/Belgian endive is also rich in vitamins and minerals, especially folate, vitamins A and K, and is also high in fiber.
California Endive
15 Poppy House Road
Rio Vista, California 94571
Phone 707-374-2111
Fax 707-374-2063
Email info@endive.com
Article: BCBelgianendive.com
Recipe: deliciouslyorganized.com
Today during yoga, 85% of the class I was thinking about eating stuffed endive leaves. Real focused, I know. Anyway, I made this last year and thought I would make them again this year since I was craving them.
Ingredients:
organic heirloom tomatoes
organic mango
organic avocado
organic endive
organic red onion
Himalayan pink salt
pinch of cayenne pepper
squeeze of organic lemon
Mix all ingredients together and stuff into endive leaves.
Very easy, light and delicious!
California Endive
15 Poppy House Road
Rio Vista, California 94571
Phone 707-374-2111
Fax 707-374-2063
Email info@endive.com
Recipe: allrecipes.com
Au Gratinis a widely used culinary technique in food preparation in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg and/or butter.
Au Gratin originated in French cuisine and is usually prepared in a shallow dish of some kind. Au Gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top and is traditionally served in its baking dish. Endive au gratin are cooked and combined with a Gruyere cheese sauce and baked.
Broil to brown these endive au gratin.
Prep Time: 25 MinCook Time: 30 MinReady In: 55 Min
Original Recipe Yield 8 servings
Ingredients
8 heads Belgian endive, trimmed
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1 cup grated Gruyere cheese, divided
2 teaspoons grated Parmesan cheese
1/4 teaspoon ground nutmeg, or amount to taste
salt and ground black pepper to taste
8 slices deli-style ham
1/4 cup chopped fresh parsley
Directions
Lightly grease a baking dish.
Bring a large pot of lightly salted water to a boil over medium-high heat. Place the endives into the water. Cover, and cook until tender, 5 to 10 minutes.
Place the butter into a saucepan, and melt over medium heat. Whisk in the flour, and stir until the mixture becomes paste-like and golden brown. Gradually whisk the milk into the flour mixture, whisking constantly until thick and smooth. Stir in 3/4 cup Gruyere cheese, Parmesan cheese, nutmeg, salt, and pepper until well blended. Cook gently over medium-low heat for 10 minutes, stirring frequently.
Preheat an oven broiler to low.
Drain the endives. Wrap each endive with a slice of ham, and place into the prepared baking dish. Pour the cheese sauce over the endives. Sprinkle with the remaining 1/4 cup Gruyere cheese and parsley.
Cook the endives under preheated broiler until cheese is golden brown and sauce bubbles, about 10 minutes.
California Endive
15 Poppy House Road
Rio Vista, California 94571
Phone 707-374-2111
Fax 707-374-2063
Email info@endive.com
Recipe: Wikihow.com
Endive and has a nice flavor with a hint of bitterness, which makes your mouth water. It may be used as a green vegetable or a cooked salad. It can also be poached. Today, getting into the summer spirit of barbecuing we’re going to tell you the best method for grilling endive.
Take a thin slice off the stem end to remove the yellow or brown end.
Take a half-inch off the tip to make it easier to rinse the inner leaves.
Run tap water into the tip. The head of endive will swell in your hand as it fills with water. Empty out the water.
Slice each endive in half the long way.
Trim a small “V” out of the stem end to remove part of the core.
Brush with olive oil on the cut side.
Sprinkle with a little coarse salt
Place on a medium hot grill cut side down.
Grill until slightly charred, but still tender crisp and remove to a serving platter
Drizzle with a little more oil and sprinkle with a small pinch of salt.
California Endive
15 Poppy House Road
Rio Vista, California 94571
Phone 707-374-2111
Fax 707-374-2063
Email info@endive.com
Author: Kara Mae Adamo.
Recipe: Marthastewart.com
In the following recipe, when marinated in the olive oil and white wine vinegar, the sweet and earthy flavor of shredded beets and carrots take on a slightly tart flavor that pairs well with the delicate anise taste of fennel. Full of the intense colors of deep beet-purple and the bright orange of the carrots, the mixture harmonizes well with the crisp and refreshing California Endive.
A note on picking out the fennel:
For the fennel, make sure that the bulbs are clean and crisp and don’t show any signs of browning. If there is still greenery attached, it should be a fresh green color.
A note on handling the beets:
If you value your clothes and possessions and you would like to keep them (and your hands) from becoming a rich, purple color, use rubber gloves when working with the beets. Beet dye is actually used as a coloring agent because it stains.
This recipe is designed to make 36 “boats.”
Ingredients:
1 small fresh beet (about 3 ounces)
1 3/4 teaspoons salt
1 medium carrot, peeled
1/2 (about 8 ounces) bulb fennel, trimmed
1 tablespoon white-wine vinegar
2 teaspoons olive oil
1/8 teaspoon freshly ground black pepper
1 1/4 pounds (5 large heads) Belgian endive
2 tablespoons salmon roe (optional)
2 teaspoons chopped chervil leaves
Instructions:
Place beet and 1 1/2 teaspoons salt in a saucepan of water; bring to a boil. Reduce heat to medium; boil until beet is tender, about 30 minutes. Drain and peel beet; grate on large holes on a box grater, and place in a bowl. Grate carrot; add to beets.
Cut fennel into very thin 1/2-inch-long slivers; add to beets and carrots.
Whisk together vinegar, olive oil, pepper, and remaining 1/4 teaspoon salt. Toss with vegetables. Refrigerate for 1 hour.
Trim endive, separating leaves. Reserve large leaves for another use. Fill lower half of small leaves with 1 1/2 teaspoons of vegetable mixture. Top with 1/8 teaspoon salmon roe, if using; garnish with chervil.
CaliforniaEndive
15 Poppy House Road
Rio Vista, California 94571
Phone 707-374-2111
Fax 707-374-2063
Email info@endive.com
Recipe: Ardelle cdkitchen.com
Gorgonzola is a veined Italian blue cheese, made from unskimmed cow’s and/or goat’s milk. It can be buttery or firm, crumbly and quite salty, with a ‘bite’ from its blue veining.
Today it is mainly produced in the northern Italian regions of Piedmont and Lombardy Whole cow’s milk is used, to which starter bacteria is added along with spores of the mold. The whey is then removed during curdling, and the result aged at low temperatures.
During the aging process metal rods are quickly inserted and removed, creating air channels that allow the mold spores to grow into hyphae and cause the cheese’s characteristic veining. Gorgonzola is typically aged for three to four months. The length of the aging process determines the consistency of the cheese, which gets firmer as it ripens.
Gorgonzola pairs beautifully with endive. The creamy gorgonzola and the slightly tart endive is a delicious combination. This works well for a luncheon, a side dish at a dinner party and also as an appetizer.
Gorgonzola-Stuffed Endive
INGREDIENTS:
8 ounces gorgonzola cheese, rind removed
4 ounces mascarpone cheese
3 tablespoons milk
4 medium Belgian endive, separated into leaves
1/4 cup coarsely chopped toasted walnuts
PREPARATION:
In a medium bowl, mash the two cheeses together with a fork. Stir in just enough of the milk to make the mixture soft and spreadable.
Arrange the endive leaves on a platter. Spoon the cheese mixture into the leaves. Sprinkle with the walnuts and serve immediately.
California Endive
15 Poppy House Road
Rio Vista, California 94571
Phone 707-374-2111
Fax 707-374-2063
Email info@endive.com
Recipe: marthasteward.com
This stuff is addicting! The best part it’s good for you. Colorful endive leaves are drizzled with an easy, no-cook dressing.
Yield Serves 4-6
Ingredients
3 green endives
3 red endives
1 lemon, juiced (about 3 tablespoons)
3 tablespoons extra-virgin olive oil
1/2 teaspoon coarse salt
Directions
Trim ends of endives. Halve endives lengthwise and thinly slice lengthwise. Toss in salad bowl with lemon juice, olive oil and salt. Salad can be made a few hours ahead and kept chilled in the fridge until ready to serve.
California Endive
15 Poppy House Road
Rio Vista, California 94571
Phone 707-374-2111
Fax 707-374-2063
Email info@endive.com
By: sippitysup.com
Call it what you want a sandwich a panini. a grinder a hoagie or a submarine. Do you sense a theme here? Yep, my brain is stuck in sandwich gear. You can blame the Saveur Magazine sandwich issue if you want, or maybe the Tom Colicchio cookbook ‘wichcraft’. Both of which are living on my desk this week.
But in truth I have been a sandwich fan since I was a kid. Because one thing kids know about sandwiches is this: less is more. And today that adage is truer than ever.
I realize Jared Fogel and the rest of the Subway franchise are looking at me askew right now. But I am sorry it’s true. Nobody needs a 12-inch sandwich loaded up with 16 ingredients to be happy. I don’t care how much weight he lost eating those things. That sandwich doesn’t pass the muster in my opinion.
It’s the super-size mentality that has destroyed so many great foods in the past few generations. Did you realize that a standard bagel used to be about 3-inches in diameter and contain about 140 calories? Today they have more than 350 calories with out the schmear!
Remember when McDonald’s introduced the Quarter Pounder? (Yeah, well I do…) A quarter pound of meat seemed obscene at the time. But a quarter pound of beef no longer shocks anyone. In fact you can hardly find a 10-inch dinner plate anymore– ‘cuz a burger won’t fit on it! 12-inches is the new norm in plate size.
Well these behemoths are not sandwiches. They shouldn’t even be food.
A sandwich is a balanced and concentrated meal unto itself. It doesn’t need to have 2,000 calories and weigh nearly a pound to satisfy. Because a good sandwich is a well-considered marriage of taste and texture.
To prove that I bring you a decadent little sandwich. It’s not the sort of thing I would recommend eating in an obscene size. In fact you can hold it in one hand if you want to because it has just 2 components. Pork and endive. But each one of these elements is prepared to bring out the best qualities. The flavors are intense and concentrated. It’s quite rich, though it contains less than 1/4 pound of meat once cooked. To me if you are going to eat fat, you might as well eat fat that tastes good. Real good. Besides a properly-sized portion of pork belly has fewer calories than that super-sized bagel even without the schmear. It’s all about proportion.
Well, proportion and balance. And, yes a sense of style and purpose. Have a plan when you make a sandwich. Concentrated flavors or rich ingredients means you can get away with a lot less. Making the adage less is more– truer than true.
Take condiments. Do you really need mayonnaise and mustard? What about cheese? Now I am not against these additions on a sandwich. But they must serve a purpose. They must increase my enjoyment of the sandwich and not merely be more is more just ‘cuz there’s room on the bun.
Tom Colicchio puts it this way, “If you took the bread away would it still make sense to match these ingredients?”
Which makes my ‘wichcraft’ inspired Pork and Braised Endive Sandwich make perfect sense. Its beauty lies in the pleasure of its simplicity. Pork and endive. Both carefully prepared so that their best qualities come forward. Every bit of it a step towards the balance and proportion that makes it completely satisfying.
Description
There is pleasure in simplicity. This sandwich is a simple pleasure for sure. Pork and endive. Both carefully prepared so that their best qualities come forward.
Ingredients
1 1⁄2 lb boneless pork belly, skin on
salt & freshly ground black pepper, to taste
1 T canola oil
1 medium onion, roughly chopped
2 carrots, roughly chopped
2 stalks celery, roughly chopped
1 leek, white and light green parts washed and roughly chopped
2 clv garlic, peeled
3 c chicken stock, approximately
1 t caraway seeds
2 heads endive, leaves separated
2 t sugar
1⁄4 c balsamic vinegar
4 ciabatta rolls
dijon mustard, to taste
Instructions
Preheat oven to 350 degrees F.
Season the meat with salt and pepper. Heat the oil in a large oven-proof skillet set over medium heat. Lay the meat, skin side down, in the skillet and cook, undisturbed for about 15 minutes. The key to crispiness is to not disturb the meat while it cooks. It will stick at first. But it will unstick itself when ready. At that point transfer the meat to a plate and pour off all but 2 tablespoons of the fat. Reserving the excess for later.
Add the onion, carrots, celery, leek and garlic to the hot skillet. Cook stirring occasionally, about 20 minutes. Return the meat to the skillet, skin side up this time, and add about 2 cups of chicken stock. Just enough to surround the meat with out submerging it. Bring to the stock to a simmer, then transfer the skillet to the oven uncovered. Cook the meat about 1 hour, and then add more stock to adjust the level in the skillet. Continue cooking until the meat is fork tender, about 30 more minutes. Remove the skillet from the oven and let the meat cool somewhat it the liquid.
Once cool enough to handle, gently peel off the skin, cut the meat into 3/8-inch thick slices and return it to the skillet. Set aside in a warm place, but don’t cover the skillet so that the meat will stay crisp.
In a separate skillet heat about 2 tablespoons of the reserved fat over medium heat. If need be add a bit of oil to get the proper amount of fat. Add the caraway seeds and toss, heating them until fragrant. Add the endive leaves and sauté them until they are wilted and beginning to brown. Add the sugar, vinegar, and a good pinch of salt and pepper. Continue cooking until the liquid is reduced and the endive leaves get very soft. Remove from heat and set aside.
Slice the ciabatta rolls in half spread the mustard on the bottom half. Top with pork belly slices, followed by the endive. Close the sandwiches and serve.
California Endive
15 Poppy House Road
Rio Vista, California 94571
Phone 707-374-2111
Fax 707-374-2063
Email info@endive.com
lowsodiumblog.com
We met the Discover Endive folks, Richard Collins and Roger Helwig, inSeattle at the International Food Bloggers Conference last august — and we had a ball with them. Since then, we have slowly started to ramp up our endive appetite, and I often use it as a tastier replacement to celery (in things like cranberry tuna salad). To keep our carbs down, we’ve adapted the recipe to be more generous on the “side salad” (veggie conversion), and less on the pasta. Still, it’s nice to cook something that’s quick, savory, and warm.
Endive pasta
Ingredients:
1 lb. Angel Hair Pasta, cooked.
1 head Endive or Belgium Endive (rinsed and chopped) – (roughly 75 grams)
4 Tablespoons Olive Oil (or grape seed oil, which has a higher smoke point)
1 teaspoon garlic, pureed
3 Shallots, coarsely chopped
Garnishes: chopped parsley, Parmesan cheese.
Compliments: tossed salad.
Preparation:
Boil water and add pasta. Once the pasta has been cooked (according to the
manufacturer’s directions), drain and set aside.
Endives are prepared by first cleaning them. To do this, cut off the root of the endive, and then separate the leaves.
In a large skillet, heat the oil. Once the oil starts to get hot (don’t let it smoke, olive oil has a very low smoke point), add the pureed garlic and chopped shallots. Reduce the heat to medium. Saute the [garlic and] shallots until they are slightly soft and near translucent in color.
Add the chopped endive and continue to saute for 2-3 minutes.
Add entire contents of pan to pasta, toss and serve. Garnish with chopped parsley, and Parmesan cheese.
California Endive
15 Poppy House Road
Rio Vista, California 94571
Phone 707-374-2111
Fax 707-374-2063
Email info@endive.com
Recipe: marthastewart.com
Radicchio and Endive Salad with Oranges, fennel, and pomegranate seeds.
Can a salad be classy? We say yes. Add a little panache to your day with select mixed greens, elegant toppings, and choices galore.
Sweet and tangy citrus balances the subtle bitterness of radicchio and endive in this easy-to-make salad.
This is a salad of bold flavors, but somehow they all manage to work together well.
Ingredients
2 small blood oranges
1 navel orange
2 small heads Bibb lettuce, torn into bite-sized pieces
1 head endive, broken up into leaves
1/2 head radicchio, torn into bite-sized pieces
1/2 bulb fennel, shaved
1/2 cup pomegranate seeds
1/4 cup fresh flat-leaf parsley leaves
Orange Citronette
Coarse salt and freshly ground pepper
Directions
Slice off the top and bottom of both blood oranges with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith. Holding the blood oranges over a large bowl, cut along both sides of each segment, staying close to the membrane, to release. Discard membrane. Repeat process with orange.
Add lettuce, endive, radicchio, fennel, pomegranate seeds, and parsley to bowl. Drizzle with citronette and season with salt and pepper; toss to combine
California Endive
15 Poppy House Road
Rio Vista, California 94571
Phone 707-374-2111
Fax 707-374-2063
Email info@endive.com
Author: Kara Mae Adamo.
Crisp and unique with a slightly bitter taste, endive (pronounced “on-deev”) has been cultivated for medicinal purposes since the ancients documented its use 5000 years ago. A member of the chicory family, it is referenced in the infamous Ebers Papyrus (1550, BCE), and praised in the writings of Horace, Ovid, Virgil, Galenus and Pliny. It was rediscovered in the mid-to-late nineteenth century inBelgium, and has since traveled toFrance (where it is referred to fondly as “White Gold”), andNorth America.
Naturally crisp and slightly bitter, endive continues to delight the palates of millions of people the world-over. Endive can be boiled, braised, put in coffee or served fresh in salads.
For the last 29 years, California Vegetable Specialties, a production pioneer and marketing leader providing endive to wholesale, foodservice and retail clients world-wide, has been North America’s largest producer of both California Pearl and Belle Rouge endive.
A very specific, two-pronged process, the cultivation of endive begins in the spring, when selected ground is specially prepared for the sewing of hybrid European chicory seeds using a numatic planter. These tiny seeds are picked up by a rotating disk and dropped at a preset density along the length of the row. Four to six days after sewing, these seeds sprout tender young chicory plants.
Between four and five months later, the mature chicory plants—which resemble small sugar beet plants—are ready to harvest. By this time, you can visibly see the difference in leaf color between California Pearl (white) and Belle Rouge (red) endive. Belle Rouge is a cross with Italian chicory known as traviso.
First, the plant leaves are mowed down and left in the field. The objective here is to harvest good quality roots without any growing buds left intact. Then, a large, specifically engineered harvester digs the chopped chicory roots at about six inches in depth and shakes them clean of most of the dirt. These roots are placed into trucks and taken to a centralized handling area where they are dumped onto a large receiving belt. As the roots pass over this belt, they are cleaned of any excess soil. They are then placed into bins and subsequent transport to cold storage. At this point, the first stage of endive-production is complete.
Cold storage induces the roots into an artificial winter-like dormancy where they will remain for up to ten months. Throughout the year, these roots are removed from cold storage and dumped onto conveyer belts to be planted vertically in stackable, plastic-lined forcing trays.
Filled trays are then transported into a forcing room. This is where the second stage of endive’s production process begins. Dark and saturated in humidity, these forcing rooms are of mild temperatures and have good air circulation. It is the complete darkness that gives endive its unique blanched appearance.
It is in these forcing rooms that the process takes on hydroponics, as the chicory roots are allowed to grow with the aid of a special fertilizer solution. Computerized electronic monitors control banks of small injection pumps that continually feed very precise quantities of specialized plant nutrients into the constantly re-circulating growing solution.
It is in this way that CVS melds innovative technology with the ever-present watchful eye and intuition of skilled farmers.
While in the forcing rooms, the chicory root begins to grow a bud and a system of feeder roots. For about four weeks, these buds will grow at a steady pace until they are ready for harvest. At that point, they will be removed from the forcing rooms and laboriously picked, trimmed and packaged. Delicately, workers snap off each and every endive, separating the prized vegetable from the chicory root. These workers trim off all short, misshapen and discolored leaves and discard any heads of insufficient quality altogether, ensuring that only the best endives are shipped out to clients.
While being packaged, each layer of endives is separated by sheets of wax paper, further ensuring the product’s quality. Here, both red and white endive is separated into different grades according to size: extra, standard and baby. Full boxes are strapped in pairs, palletized, and immediately placed in a cold, dry room prior to shipment where they will have a realistic shelf life of about two to three weeks.
Ever-focused on the virtues of this unique vegetable, California Vegetable Specialties would like to encourage you to incorporate fresh, braised, and boiled endive into your daily diet. Healthy and delicious, this sophisticated vegetable can be put into smoothies, used in salads or even made into a delicious desert.
For more information onCaliforniaendive, or for a list of delicious recipes, please visit:
California Endive
15 Poppy House Road
Rio Vista, California 94571
Phone 707-374-2111
Fax 707-374-2063
Email info@endive.com
saltandserenity.com
While we love the beach, the conch shells, and the silver toast holder, what we loved best was the treadmill in the fitness center at our hotel. You see, each treadmill had a little TV attached to it, and the best part was, wait for it… they carried The Food Network and The Cooking Channel. My husband finds it quite perverse that I watch food shows while exercising. But here’s my theory. I categorize people into one of two groups.
The first group is those who “Eat to Live.” You know these people; they view food as fuel for their bodies. They are the ones who say things like, “Oh, I was so busy, I forgot to eat lunch.”, or, “I was so stressed, I couldn’t eat and lost 5 pounds.” Then there is the second group, those who “Live to Eat.” In this group you have the people who, if they are not eating, they are thinking about food. They are the ones who are planning what to have for dinner while they are still finishing breakfast.
They are the ones who watch the Food Network while exercising. I always wondered why the TV on those exercise machines are tuned to CNN when I turn the machine on. Do people actually watch that when working out, or do they just change the channel after they are done so you will think they are intellectuals?
On the third day of our holiday we were in the gym working out. I had already done 30 minutes on the Elliptical machine and was planning to do 30 minutes on the treadmill. 15 minutes into my treadmill workout, a new episode “Chucks Day Off” began on the Cooking Channel. He was making a Pear and Endive Salad. Not so thrilling, you may think, at first glance. But then, I watched him prepare the pear vinaigrette and he had me hooked. He took pear nectar, and reduced it on the stove until he had a thick pear caramel. I did not know you could do that! He whisked that thick caramel into vinaigrette for the salad.
Just as he was beginning to put the whole thing together my husband came by my treadmill and asked if I was done yet. My inner voice screamed, “NO! Chuck hasn’t finished making the vinaigrette. I can’t leave yet. This is the most exciting part.” What I actually responded to my husband was something like, “Not quite yet. The endorphins are just kicking in and I’m really getting into the “zone” here. I think I’ll just go for another 12 minutes. You go ahead; I’ll meet you back in the room.” He trotted off. I did an extra 12 minutes on the treadmill (which I figure burned enough calories for a bonus glass of Prosecco) and got to see Chuck complete the Pear and Endive Salad. Everybody wins!
Chuck Hughes, if you don’t know him, is aMontreal chef with a show on Food NetworkCanada. The US Cooking Channel recently added his show to their lineup. He is very sweet and very cute and he has the cooking chops to back it up. He beat Bobby Flay on Iron Chef America in “Battle Canadian Lobster”. The premise of his show is that on his day off he cooks for all the people in his life that mean something to him. He cooks for the cops who patrol the area around his restaurant, the garbage men who are on his route, his bouncers and even his coffee supplier. You gotta love this guy. His arms are covered in tattoos of lobster, arugula, bacon, shrimp, and lemon meringue pie. This is a guy who Lives to Eat!
Pear nectar is readily available in the juice aisle at your supermarket. I found a really nice one in the organic aisle. You start with 2 cups of nectar and boil it down until it is really thick. Then you just let it cool and whisk it into the remaining vinaigrette ingredients.
I used California endive and radicchio, red and green pears, black seedless grapes and a wonderful French cheese called mimolette. If you can’t find mimolette, Gouda would also be great.
California Endive
15 Poppy House Road
Rio Vista, California 94571
Phone 707-374-2111
Fax 707-374-2063
Email info@endive.com
Recipe: Baked Endive Gratin
I recently had to explain to a will-not-be-named member of my family that endives are contraband in the States. Or, I should say, packing raw French endives in your suitcase to consume in the States would be…yeah, illegal.
That is how obsessed we are with endives. Bitter, crunchy, great in salad. Sure. But where it’s really at is in the cooked endive, still crunchy, but slightly tender. Each leaf still holding its own, but collapsing onto the one beneath it like exhausted babushka dolls. Still bitter, but just ever-so-slightly more mellow. It’s like you took the muscle man that is endive and gave him that spoonful of sugar to help the medicine go down. Then, they become so delicious, and so unusual, and delicate, and different. They are so special–worth smuggling, I think.
Endive gratin is a really traditional dish, and I like that you have the rich voluptuousness of a gratin, and the crisp, bitter verdure of the vegetable. Endive halves are wrapped in ham, then smothered in a simple bechamel, and covered with Gruyere cheese. Then, they’re baked until the endive is soft and mellow, and the cheese is bubbly and gooey. A small green salad with a little lemon juice and fleur de sel and you’re in business. Almost worth jail time.
Baked Endive Gratin – serves 2
INGREDIENTS
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 cup milk
Kosher salt
Freshly ground black pepper
2 endives, halved
4 thinly slicesBlack Forestham
1/2 cup grated Gruyère
PROCEDURE
Preheat the oven to 350 degrees F. In a small saucepot, melt the butter over medium heat. Whisk in the flour, and cook for 1 minute. Whisk in the milk, and cook 5 minutes over medium heat, whisking often. Season with salt and pepper.
Wrap each endive in ham. Pour half the béchamel sauce on the bottom of a baking dish. Place the endives in the dish, and cover with the remaining sauce. Top with the cheese, and cover the dish with foil. Bake 25 minutes, remove the foil, and bake another 30 minutes.
California Endive
15 Poppy House Road
Rio Vista, California 94571
Phone 707-374-2111
Fax 707-374-2063
Email info@endive.com
Recipe: bigoven.com
An easy, festive, colorful appetizer that’s great for parties.
To prepare in advance, do NOT put the caviar on top until the last 10 minutes. (You may find that the caviar seeps into the cream cheese, destroying the crisp colors.)
Caviar, sometimes called black caviar, is a luxury delicacy, consisting of processed, salted, non-fertilized sturgeon roe.
Ingredients:
2 jars Caviar; salmon and whitefish roe
1 package Cream cheese
1 whole Lemon
Parsley; for garnish
1 teaspoon Sugar
Piping Tool
Preparation:
Bring cream cheese to room temperature.
In a small bowl, blend cream cheese with 1/2 a lemon, squeezed. Stir in sugar and blend well. Place it into a pastry bag or a cake decorating “syringe”.
Cut bottoms off of endive, and wash endive with cold water. Peel outer layers off, one by one, and arrange on a plate. Pipe in cream cheese, and, just 10 minutess or so before serving, top with two colors of roe (caviar).
Garnish with parsley. Serve room temperature, or cold.
Yield: 18 , Total Time: 20 minutes
California Endive
15 Poppy House Road
Rio Vista, California 94571
Phone 707-374-2111
Fax 707-374-2063
Email info@endive.com
Recipe:recipebridges.com
Purple and blue fruits and vegetables are the exotics of the produce world. Like purple and blue flowers, they have a rare and special allure. They also rank high on the list of the most healthful foods, as they are especially rich in the antioxidants that protect the brain and memory.
Ingredients:
Leaves from 2 heads purple-tipped Belgian endive or regular California endive
4 tsp. rice wine vinegar
1 lb. fresh or thawed frozen lump crabmeat
1 Tbs. minced fresh tarragon
2 Tbs. extra-virgin olive oil
1 Tbs. mayonnaise
2 tsp. capers, chopped
2 drops ofTabascosauce
1 Tbs. fresh lemon juice
1/2 tsp. salt
1/4 tsp. freshly ground pepper
Directions:
Arrange 3 or 4 endive leaves on each of 4 chilled salad plates. Coarselychop the remaining leaves and make a bed of them on the arranged leaves.
In a bowl, combine the vinegar, crabmeat, tarragon, olive oil, mayonnaise, capers, Tabasco and lemon juice, and season with the salt and pepper. Divide the crab mixture equally among the plates, mounding it on the beds of chopped endive. Serve immediately. Serves 4.
California Endive
15 Poppy House Road
Rio Vista, California 94571
Phone 707-374-2111
Fax 707-374-2063
Email info@endive.com
By:designwineanddine.com
Photos:designandwineand dine.blogspot.com
Trying our best to live simply and beautifully, one day, one meal, one glass at a time!
These little Cobb Salad Endive Boats make a fun addition to any brunch inspired menu!
We plan to enjoy a few this coming Saturday while watching The Kentucky Derby…along with classic Southern Hot Browns
And what would Derby Day be without a Mint Julep (or 4)?!
For each Cobb Salad Endive Boat, I used two leaves of Endive to form the bottom of the “boat.”
I layered in my Cobb Salad Endive Boats the following:
Sliced Avocado
Tomato
Crisp Bacon
Piece of Grilled Chicken (we had leftover from previous night…it’s fine to omit)
Sliced Hard Boiled Egg
Drizzle of Mild Blue Cheese Dressing
Fresh, beautiful, delicious food that’s fun to look at …and better to eat!
Enjoy!
California Endive
15 Poppy House Road
Rio Vista, California 94571
Phone 707-374-2111
Fax 707-374-2063
Email info@endive.com
By:Foodbuzz.com
Finally, finally the weather has turned. We may still be getting loads of rain, but there is actually the scent of spring in the air and the touch of warmth through the showers. Winter has passed on (for good, we hope). The time is ripe for fresh produce at the markets (I even snagged some ramps last weekend!) and simple preparations to allow the bright spring flavors to shine.
Since I will soon be wanting to restock my freezer with the bounty of the coming summer I am also taking this time to try to go through the final products I packed away last year. Of which I have a vast quantity of pesto. This “not-quite-a-recipe” is an excellent, simple way to serve up a variety of the harvest about to arrive.
Step 1: Take the vegetable you would like to serve up (say endive, radicchio, asparagus, eggplant, zucchini, etc) and clean. If the vegetable is very large, cut into pieces that will fit onto your grill or griddle pan.
Step 2: Place the vegetable directly onto a dry grill or griddle pan that has been heated to a medium-high heat. Cook on all sides until just slightly charred (with the lettuces this will be very fast–about 30 seconds-1 minute per side) and cooked through.
Step 3: Allow the vegetables to cool slightly and then chop into bite-sized pieces. Toss into a bowl. Add a couple of tablespoons of pesto and some extra virgin olive oil to help thin it out and coat all of the veggies. Toss together and serve. Excellent served with grilled meats or barbecue.
California Endive
15 Poppy House Road
Rio Vista, California 94571
Phone 707-374-2111
Fax 707-374-2063
Email info@endive.com
Recipe: Angela M.
Thespinning plate.com
Here comes the warm weather.
It’s been beautiful for three days. There’s a part of me that thinks, something’s got to give, right? But people on the street are smiling at nothing in particular. Grinning at dogs, beaming at, like, infants and bare branches and unbloomed tulips.
And walking to the bookstore today I got whistled at for the first time in… for the first time in a long time. I’m telling you. Weather.
Weather that brings about a change in my taste, my desires. This is right about when I start waxing poetic about crispy, fresh, vegetable-y things. Not that I couldn’t totally kill a juicy undercooked burger right now, but in general I’ve been thinking about something else.
I love–love–endive. Why? Well, for one thing, it’s just a tasty lettuce. Sweet, bitter, crisp. For another, it’s got this lovely peach fuzz that’s seductive in a way I have no words for.
But there are other seductions at work here. The creamy perfection of a towering chunk of blue cheese, the intense sour-sweetness of a ripe Fuji apple, the velvety mildness of mâche, the herbal twang of fresh parsley.
This is an easy salad to put together, but because it’s so simple, also desperately easy to screw up. Armed with near-perfect ingredients, the cook’s challenge is to mix a dressing that just won’t get in the way. A little acid, a little oil, a little salt. That’s it. Overdress this salad, or get too fancy with the vinaigrette, and you risk killing the first really good salad of spring. And no one wants that on their conscience.
Endive, Apple, Mâche
I love, love endive. Why? Well, for one thing, it’s just a tasty lettuce. Endive is sweet, bitter, crisp. For another, it’s got this lovely peach fuzz that’s seductive in a way I have no words for.
But there are other seductions at work here. The creamy perfection of a towering chunk of blue cheese, the intense sour-sweetness of a ripe Fuji apple, the velvety mildness of mâche, the herbal twang of fresh parsley.
This is an easy salad to put together, but because it’s so simple, also desperately easy to screw up. Armed with near-perfect ingredients, the cook’s challenge is to mix a dressing that just won’t get in the way. A little acid, a little oil, a little salt. That’s it. Overdress this salad, or get too fancy with the vinaigrette, and you risk killing the first really good salad of spring. And no one wants that on their conscience.
Endive, Mâche, andFuji Apple Salad
Dressing:
- 2 tablespoons white wine or white Balsamic vinegar
- 1 tablespoon vegetable oil
- 1 tablespoon distilled water
- Dash of granulated sugar
- Kosher salt, black pepper
Directions:
In a small bowl, whisk together vinegar, oil, water, sugar, salt and pepper. Taste, correct, taste. Set aside. In one bowl, place endive leaves. In another, the mâche and parsley. Toss leaves with dressing separately. Do this because the greens are not the same shape or size, and this will allow all of them to be dressed evenly, and not too huskily. Assemble salad greens on the plate. Scatter with slices ofFuji apple and crumbles of blue cheese. Enjoy immediately.
Ingredients:
- 2 heads belgian endive, separated
- 2 loose handfulls mâche
- 1 small or 1/2 large Fuji apple, thinly (but not too thinly) sliced, and sprinkled with fresh lemon juice to prevent oxidation
- 2-3 tablespoons crumbled blue cheese… Roquefort if you’re hardcore (read: awesome)
- A sprig or two of fresh Italian parsley, stems removed
California Endive
15 Poppy House Road
Rio Vista, California 94571
Phone 707-374-2111
Fax 707-374-2063
Email info@endive.com
Recipe: theyeshivaworld.com
I fell in love with endive while living in Belgium. We were about twenty-minutes north of the French border, where cobblestone streets in the grande place (grahnd platz) branched in all directions from the center of the town, always leading us to the most delicious foods.
Being away from the states for the first time, Belgian specialties seemed so exotic – bistros, restaurants and carts offered mussels, frites, crepes, waffles, and a funny looking lettuce that was braised or boiled and often served as a side dish; endive (pronounced on-deeve). Today, those “exotic” specialties are some of my favorite comfort foods, especially the endive.
Ingredients:
4 large heads endive (or 6 small ones) about 1.5 lbs.
1 large green apple
1 lemon
¼ cup flat leaf parsley, chopped coarsely
¼ cup dry roasted, unsalted pistachio nuts
Dressing:
1/2 shallot, minced (about 1 Tablespoon)
1 Tablespoon sherry vinegar
½ tsp. Dijon mustard
1 garlic clove, smashed lightly
3 Tablespoon extra virgin olive oil
Salt and pepper
a half teaspoon of honey
Directions:
1. Cut apple into 4 large pieces around the core and julienne or cut into thin strips. Remove to a small bowl and toss the apple well with the juice of one lemon. This will prevent the apple from discoloring (and adds a citrusy flavor to the salad).
2. Separate endive leaves; stack them and cut into long strips on the diagonal. Put them in a large bowl with the chopped parsley. Mix in the apple and pistachios. This can be refrigerated until ready to serve.
3. Make dressing: in a small bowl, mix the minced shallot with the vinegar and let macerate for 10 minutes to ½ hour. Wisk in the mustard, a whole garlic clove lightly smashed with the side of a knife, salt and pepper to taste and honey.
4. When ready to serve, remove garlic clove and dress salad, using a little dressing at a time until it’s just coated.
California Endive
15 Poppy House Road
Rio Vista, California 94571
Phone 707-374-2111
Fax 707-374-2063
Email info@endive.com
Recipe by: Christian DeBlis
We love to hear about kids having fun in the kitchen. In this case, we’ve found a delightful endive recipe at The Partybluprints Blog, created by 16-year-old Christian DeBlis. This simple, delicious appetizer would be great for a party, a picnic or a day at the beach. Enjoy!
Ingredients:
6 spears of California endive
2 containers Rondele or Boursin herbed cheese
1 small container ricotta cheese
walnuts or pignoli nuts (I recommend pignoli nuts because if the skin on the walnuts isn’t fully removed it can add an unwanted bitterness)
extra virgin olive oil or walnut oil
lemon juice
Preparation:
Trim root ends of endive. Carefully remove each individual leaf and reserve. As you get closer to the center you may have to trim the root end further. Reserve the smallest leaves for another purpose.
Mix together the cheeses; it should become a spreadable texture. Coat the insides of the leaves with a scant teaspoon of the cheese mixture. After all the leaves have been coated, re essemble the endive spear. You may want to put more cheese into the cut end when the spear has been assembled. Wrap tightly in plastic wrap, and chill for several hours.
Remove plastic, and slice sideways into 1/4 inch slices. Arrange five slices on a small plate, top with your choice of toasted nuts, and dress with vinaigrette made with your choice of extra virgin olive oil or walnut oil with lemon juice and salt and pepper.
California Endive
15 Poppy House Road
Rio Vista, California 94571
Phone 707-374-2111
Fax 707-374-2063
Email info@endive.com
Author: Kara Mae Adamo.
This weekend, California Endive will be co-sponsoring the blog conference event Eat, Write, Retreat 2011 at The Madison hotel inWashingtonDC.
Filled with unique and dynamic hands-on-learning workshops, the retreat includes photography sessions, panels on food styling and inspiring writing instruction.
For California Endive’s part, food bloggers will be invited to explore recipe development during 2-hour culinary workshops. Versatile and healthy, endive can be used in hors d’Oeuvre, salads, light lunches, dinner entrees and even deserts. Discover how to coax out endive’s various flavor profiles by learning variety of techniques from braising and sautéing to learning important knife skills like julienne and chiffonade.
Attendees will enjoy customized dining experiences, a guided tour of Capitol Hill and a “globally-inspired” three-course dinner. There will be a street festival and an opening reception featuring locally brewed ales and a Georgetown Cupcake Dessert Party. Each morning, bloggers can enjoy a full “American” breakfast in the Loews Palette restaurant while networking with like-minded professionals in the field.
It’s not too late to register, although space is limited. Take advantage of this wonderful opportunity to connect with your fellow “foodies,” hone your skills and challenge your senses.
California Endive
15 Poppy House Road
Rio Vista, California 94571
Phone 707-374-2111
Fax 707-374-2063
Email info@endive.com
Recipe: Food.com
The darker the color of the endive, the more nutritious it is. Beta-carotene is the chief disease-fighting nutrient found in the darker-colored greens.
As an antioxidant endive battles certain cancers, heart disease, and cataracts. Dark-green endive also indicates the presence of folic acid, which helps prevent neural-tube birth defects in the beginning stages of pregnancy.
Researchers are uncovering other important contributions folic acid has to offer to your well-being, like its role in the prevention of heart disease and inflammation. Most salad greens, including endive are also notable sources of vitamin C, potassium and fiber.
Ingredients:
Servings:2
1 largeCaliforniaendive, cleaned and leaves separated
1 large tomato, washed and chopped
4 tablespoons sweet onions, chopped
2 jalapeno peppers, finely chopped
3 tablespoons cilantro, chopped
2 teaspoons fresh lemon juice
Directions:
Prep Time: 15 minutes
Total Time: 15 minutes
Arrange 8 endive leaves artistically on two salad plates.
Mix remaining ingredients and divide evenly between the 8 leaves.
Make the filling ahead of time, cover and refrigerate until serving time then fill the leaves and serve.
California Endive
15 Poppy House Road
Rio Vista, California 94571
Phone 707-374-2111
Fax 707-374-2063
Email info@endive.com
Hummus is the new salsa, sweeping the nation. Specialty stores and major supermarket chains now feature up to 20 flavors of hummus.
When paired with the slimmer dipper— endive leaves at only 1 calorie each — they make a healthy alternative to other high fat dips with chips or crackers.
Best of all, sturdy endive will hold up to hot or cold dips, even the thickest of dips, without breaking. And they come in two attractive colors — red and white — perfect for setting off any party.
Cost wise, there less expensive than gourmet crackers, with each leaf costing under 5 cents each, with very little shrinkage. And they’re available year round from California Vegetable Specialties, via ChefEx by Sysco or your local distributor.
A crunchy Californiaendive leaf filled with a dollop of creamy chickpea hummus makes a great guilt-free snack. The contrast of the creamy hummus, lightened with olive oil and lemon, and the crisp endive leaf is both refreshing and delicious.
Easy to make, lighter, fresher tasting chickpea hummus, made without the tahini, a rich sesame paste shows off its versatility in basic recipe.
Light Lemon and Dill Hummus
Ingredients:
1 can (15-16 onces) chickpeas, rinsed and drained
3 tablespoons fresh lemon juice
2 tablespoons chopped fresh dill
1 garlic clove, chopped
½ teaspoon salt
½ cup extra virgin olive oil
3-4 heads California Endive, stem-end trimmed, leaves separated, hearts reserved for other use.
Preparation:
Process chickpease, lemon juice, 1 tablespoon dill, garlic and salt in food processor to rough puree. With motor running, gradually add the oil and process until mixture is creamy. Mound a heaping teaspoon into each endive leaf and sprinkle with remaining dill.
California Endive
15 Poppy House Road
Rio Vista, California 94571
Phone 707-374-2111
Fax 707-374-2063
Email info@endive.com
Recipe: Laura Klein
Serves 4-6
We recommend using certified organic ingredients, when available, in all recipes to maximize flavors and nutrition while minimizing your risk of exposure to pesticides, chemicals and preservatives
Ingredients:
2 blood oranges juiced- you’ll have about 1/4 – 1/3 cup of blood orange juice
1 medium shallot diced fine
Zest from 1 small blood orange chopped or grated fine (being careful to leave the pith behind)
3 tablespoons of champagne or white wine vinegar
2 tablespoons of fresh tarragon chopped
2 tablespoons of parsley
2 tablespoons of chives
1/2 teaspoon of Dijon mustard
3/4 cup of extra-virgin olive oil
3 cornichons, diced fine (small French pickles)
Salt and pepper to taste
6 Belgian endives
Extra – virgin olive oil
Salt
Preparation:
Reduce orange juice by half in a small sauce pan until it reaches a syrup consistency (this will intensify the flavors).
Combine the shallot, zest, vinegar, tarragon, parsley, chives, reduced orange juice and mustard. Whisk in olive oil and stir in cornichons. Salt and pepper to taste.
Trim ends of endives and remove any discolored leaves. Halve endives lengthwise, keeping halves from separating into leaves. Brush endive halves with olive oil and sprinkle with salt, pepper and a little bit of water (this will help keep the endives from burning on the grill).
Place endive cut side down on grill about 5-6 inches from the coals and grill about 8 minutes. Turn endives and grill another 6-8 minutes until just tender. (You may also grill the endives in well-seasoned ridged cast iron grill pan on medium-high heat.)
Arrange endives on a platter. Spoon sauce over the endives and serve.
California Endive
15 Poppy House Road
Rio Vista, California 94571
Phone 707-374-2111
Fax 707-374-2063
Email info@endive.com
Recipe: Kunde Family Estate
High in protein and low in fat, lobster is a very beneficial meat. Comparable to a steak, lobster has less than thirty grams of protein in a five ounce portion. Lobster also has less fat compared to steak. It is perfect for a no or low carbohydrate diet as well.
Under the Weight Watcher’s system lobster has just four points. Not only is lobster low in fat, it is lower in cholesterol than skinless chicken breast. Lobster has seventy-two milligrams compared to chicken’s eighty-five milligrams.
In addition to having a high protein and low fat composition, lobster meat has ten to twenty percent of the USDA’s daily recommended value of potassium, selenium, zinc, phosphorus, copper, and vitamin B12. Like many other types of seafood, lobster also contains a high constitution of Omega 3 fatty acid which is beneficial for both your heart and your brain. Selenium aids the immune system and thyroid gland and may also help prevent heart disease. Bone and tissue diseases can be avoided by diets high in copper. The vitamin B12 is essential for healthy nerve and red blood cells. Phosphorus contributes to proper kidney functioning and lessens arthritis pain. Increased brain activity, a boosted immune system, and a healthier reproduction system are all benefits from consuming zinc. Finally potassium is credited with aiding your heart’s functions. The benefits of Omega 3 fatty acid range from reducing your risk of heart attack to lowering your blood pressure.
Perfect for people on a diet and those simply trying to have a healthier lifestyle, lobster is a far superior choice to the usual steak. Eating lobster clearly provides you a low fat, comprehensive range of nutritional value while at the same time giving you great flavor and taste. With all the spectacular health benefits to eating lobster, it really is the coup de grace for special occasion meals.
Though several groups of crustaceans are known as lobsters, the clawed lobsters are most often associated with the name. They are also revered for their flavor and texture. Clawed lobsters are not closely related to spiny lobsters or slipper lobsters, which have no claws or squat lobsters.
The closest relatives of clawed lobsters are the reef lobsters and the three families of freshwater crayfish.. Lobsters sizes are average around 12 in but they can grow up to 3 ft
Lobster Salad in Endive
This recipe pairs very nicely with our Kunde Estate Reserve Chardonnay.
Ingredients:
1/2 avocado
6 oz. lobster meat
1/2 cup fresh fennel, diced (white part of bulb)
2 tbsp. mayonnaise
1 tbsp. fresh lime juice
3 to 4 heads of fresh Beligan/California endive
1 tbsp. fresh chives, chopped
Salt and pepper to taste
Preparation:
Peel, pit and chop the avocado into cubes.
Steam the lobster meat, one large tail will do it. Cook and cut into bite sized pieces
Separate and rinse the endive leaves.
Gently combine all ingredients in a large bowl. Adjust salt, pepper and lime juice as needed.
Spoon into individual endive spears. Garnish with chopped chives.
California Endive
15 Poppy House Road
Rio Vista, California 94571
Phone 707-374-2111
Fax 707-374-2063
Email info@endive.com
This endive was sitting in my fridge for a while. My intention was to braise it, Julia Child style, but it’s been so hot lately that I haven’t had much inclination to leave my oven on for hours at a time. I knew I needed to use the endive soon, so last night my husband and I went over to my parent’s house to light up their grill and swim in their pool. Along with the endive, I grilled some beautiful organic chicken breasts in a homemade hoisin barbecue sauce.
I made a yogurt based dressing to go with the endive, because I wanted to keep the meal on the light side. Yogurt often makes a great substitute for mayo in creamy dips and dressings. Even just subbing out half of the mayo in a recipe for yogurt can make a huge difference in the fat content and calorie count.
Grilled Endive with Chipotle Yogurt Dressing
Serves 3 to 6
3 Endives
2 tbs Barbecue Spice Rub
Olive Oil
1/2 cup Fat-Free Plain Yogurt
1 tbs Dijon Mustard
1 Canned Chipotle Pepper
Juice of 1 Lime
2 Garlic Cloves
Cut each endive in half lengthwise. Sprinkle endive halves generously with barbecue spice rub. Drizzle the endive with olive oil and rub the oil and spices into the endives until they are fully coated. Grill the endive halves for 7 or 8 minutes on each side.
To make the dressing, add all the remaining ingredients to a blender or food processor and pulse together. Drizzle the dressing over the endive halves and serve. This dressing also makes a great veggie dip.
Enjoy!
California Endive
15 Poppy House Road
Rio Vista, California 94571
Phone 707-374-2111
Fax 707-374-2063
Email info@endive.com
Author: Kara Mae Adamo
One can hardly discuss healthy eating without—at some point—mentioning hummus. Simple to make and relatively inexpensive, it has taken the western culinary world by storm.
Hummus can be ordered as an appetizer in restaurants and pre-packaged varieties of the dish can be seen in food stores all over the country. It has become synonymous with vegetarian, Middle Eastern cuisine and continues to delight the palates of people all over the world. Several cultures lay claim to its origination, and it’s easy to see why.
Hummus is rich in amino acids and is helpful in reducing oxidative stress and maintaining blood sugar levels, making this dish ideal for those looking for a good source of protein from vegetables and legumes.
In the following dish, bright and colorful California Endive displays hummus beautifully. At only one calorie per leaf and chock-full of potassium, fiber, beta-carotene and vitamins, California Endive makes an excellent variation to the traditional pita or chips often served with hummus. Because the cost per pound of endive is cheaper than most chips and crackers, it’s a less expensive choice as well.
A delightful medley of soft, creamy and crispy textures, this light and nutritious lunch is full of fresh, robust flavors that seem to work in perfect harmony with one another.
Ingredients:
1 can (15−16 ounces) chickpeas, rinsed and drained
3 tablespoons fresh lemon juice
2 tablespoons chopped fresh dill
1 garlic clove, chopped
½ teaspoon salt
⅓ cup extra virgin olive oil
3-4 heads California Endive, stem-end trimmed, leaves separated, hearts reserved for other use
Instructions:
Process the chickpeas, lemon juice, 1 tablespoon dill, garlic and salt in food processor to a rough puree. With motor running, gradually add the oil and process until mixture is creamy. Mound a heaping teaspoon into each endive leaf and sprinkle with remaining dill. Enjoy!
California Endive
15 Poppy House Road
Rio Vista, California 94571
Phone 707-374-2111
Fax 707-374-2063
Email info@endive.com
This super easy, colorful & fresh appetizer will be the hit of any summer gathering. Imagine creamy hummus mixed with savory herbs, spices and chickpeas served chilled in crunchy endive “boats.”
Arrange on a nice decorative plate and watch eyes pop – “ooohhhh what is that?” Go ahead and tell them that these beauties take 10 minutes to make out of 4 Trader Joe’s ready-made ingredients. You’ll be known as a creative genius.
Ingredients
1 tub Trader Joe’s Balela (a Middle Eastern salad mix found near hummus)
1 tub Trader Joe’sMediterranean(or other flavored) Hummus
1 tub Trader Joe’s Tabbouli
2 packages endives (come in red & green)
Instructions
1. In a medium bowl, combine the balela and the tabbouli.
2. Cut the bottoms of each head of endive and separate the leaves.
3. Spread a small amount of hummus at the bottom of each endive “boat” and top with a spoonful of the chickpea salad mix.
4. Serve immediately or wrap in plastic and refrigerate for up to 4 hours.
Additional Notes
Gotta have it!
Source from The Unofficial Guide to Trader Joe’s
California Endive
15 Poppy House Road
Rio Vista, California 94571
Phone 707-374-2111
Fax 707-374-2063
Email info@endive.com
One of the sponsors at the Eat, Write, Retreat conference I attended last month in Washington, DC, was the Discover Endive folks. At the reception that opened this weekend event, they served tasty bites of Endive with Sweet Potatoes, Bacon, Chives, and Sour Cream. These were a delicious balance of crunchy, chewy, sweet, salty, meaty, and creamy. With the hand-held leaf serving as an edible platter, they were a perfectly-sized nibble and easy-to-serve appetizer.
I was interested in possibly trying to make these at home, as I thought they would be a great snack with cocktails or, as we’re coming into that season, a rooftop drinks gathering. It turns out that Soufflé Bombay made this one night for her husband when she was back at home. I also found another recipe on Fine Cooking. I decided to do a mash-up of both recipes plus added my own little twist to come up with this version.
Endive with Sweet Potatoes, Bacon, Chives, and Sour Cream
Serving size:8-10 spears, depending upon size
Prep time:20 minutes
Ingredients
8 Endive Spears
1 medium Sweet Potato
2-3 pieces of Bacon
1-2 tsp Bacon Fat (from cooked bacon)
1 pinch Cayenne Pepper
1 pinch Salt
1 pinch Black Pepper
2 Tbsp. Sour Cream
1 Tbsp. snipped, fresh Chives
Assembly
Take one endive, wash it, and break off the outer brown leaves (if any). Break off 8 fresh leaves and arrange in a circle on a large plate or platter.
Steam sweet potato in microwave oven on baked potato setting. Turn potato halfway through the cycle to cook evenly. Put potato to one side to cool until you can peel it. Once it has cooled, cut into 1/4-inch cubes.
In the meantime, cut bacon into 1/2-inch pieces. Cook until crisp. Remove bacon from pan and place on paper towel to cool. Pour off all of the bacon fat except for about 1 tsp. and return the pan to the stove with the heat on low.
Put cubed sweet potatoes into the pan and cook gently in the bacon fat (add fat extra if needed) for 1-2 minutes until the pieces start to brown slightly. Add the bacon back into the pan and toss together. Put in the cayenne pepper, salt, and black pepper and stir to combine.
Place one large spoonful of the sweet potato-bacon mixture on each of the spears, spreading most of it towards the stem end. Put one dollop of sour cream in the center of each spear and sprinkle with the chives. Enjoy!
California Endive
15 Poppy House Road
Rio Vista, California 94571
Phone 707-374-2111
Fax 707-374-2063
Email info@endive.com
By: Susan Holt
Originarily from Mediterranean area, endives are known from ancient times and they were planted by the Greeks, Romans and Egyptians.
The thick leaves can be consumed. Besides this, endives have also some medical properties.
Endives contain essential amino acids, fats, starch, potassium, calcium, iron, magnesium and B1, B2, C, K and P vitamins.
Because they are bitter, endive juice stimulates appetite. At the same time they are diuretic-depurative and light laxative. They are recommended in anorexia, biliary insufficiency and gastric and digestive problems. You can use it as they are or in salads (endive lettuce).
Endive, Avocado, Tarragon and Grapefruit Salad
Ingredients:
8 bulbs red endive
1 large or 2 small grapefruit
1 medium or 2 small avocados, cut in half, pit removed, removed from skin
1/2 cup extra virgin olive oil
4 Tbsp chopped tarragon leaves
Finishing salt and fresh pepper
Optional: shaved cheese (we used manchego)
Directions:
Cut endive on the bias in 1″ pieces, discarding core. Supreme* the grapefruit by removing rind with a sharp knife and reserving segments; juice remaining membrane into bowl with segments and set aside.
Slice each avocado half into two pieces lengthwise. Leaving root uncut, slice lengthwise into thin slices; fan each avocado on a plate. Sprinkle the endive pieces and grapefruit segments over the avocado.
Combine olive oil with remaining grapefruit juice, add tarragon, and spoon over other ingredients. Garnish with finishing salt and pepper and serve.
California Endive
15 Poppy House Road
Rio Vista, California 94571
Phone 707-374-2111
Fax 707-374-2063
Email info@endive.com
Contributed by Mario Batali
Add a pinch of sugar and stick to the stovetop for tender braised endive with multidimensional flavor.
The Problem
Raw Belgian endive has a distinctive bitter flavor that needs to be tamed.
The Goal
The right cooking method transforms sharp, bitter endive into a vegetable side dish of uncommonly complex flavor-at once mellow, sweet, and rich, yet still faintly bitter. The challenge is to develop the deep flavor, richness, and gentle sweetness necessary to balance the endive’s natural bite.
The Solution
Brown the endive in butter and sugar for maximum richness and sweetness, then braise quickly in white wine and chicken broth for a deep yet brightly flavored vegetable side dish.
Ingredients:
1/4 cup extra-virgin olive oil
Finely grated zest and juice of 1 lemon
Salt and freshly ground pepper
6 Belgian endives, halved lengthwise
2 tablespoons finely chopped marjoram
One 4-ounce piece of young provolone, shaved
Preparations:
Light a grill or preheat a grill pan. In a small bowl, whisk the olive oil with the lemon zest and lemon juice and season with salt and pepper. In a large bowl, toss the endive halves with all but 2 tablespoons of the dressing.
Grill the endive halves over moderate heat, turning once, until lightly charred and just cooked through, about 5 minutes. Transfer the endives to a platter, cut side up. Drizzle with the remaining 2 tablespoons of dressing and sprinkle with the marjoram. Scatter the provolone shavings on top of the endives and serve.
California Endive
15 Poppy House Road
Rio Vista, California 94571
Phone 707-374-2111
Fax 707-374-2063
Email info@endive.com
Author: Kara Mae Adamo.
On July 29th-31st, California Endive will be participating at the 30th annual Produce Marketing Association Conference & Exposition in Monterey, California.
Set against the backdrop of Monterey’s picturesque coastline, the expo will be celebrating the last three decades’ success as one of the leading Foodservice events in the country. PMA President & CEO, Bryan Silbermann, will deliver a keynote speech on the current trends seen in the foodservice and produce industries.
At the event, participants will have the opportunity to network with foodservice distributors, wholesalers, chefs, menu developers, restaurant owners & operators, brokers, consultants, processors, grower-shippers, packers, industry product/service providers and the trade press while learning to build brand awareness with PMA’s Business Development team.
Attendees are invited to enjoy live chef demonstrations of cutting-edge culinary innovations featuring California Endive in the exciting 2011 “Best of Flavor” competition.
At the competition, chefs will be demonstrating how you can enhance the flavors of different types of produce to create a livelier, tastier experience!
A number of philanthropic events will be held throughout the weekend, including a charitable 5K race and golf tournament.
We encourage you by our booth and learn all about California Endive’s extensive health benefits while enjoying delicious samples prepared by our chefs. Discover the wonderfully whimsical taste of crisp California Endive and learn how it can be incorporated into fresh salads, hors d’oeuvres and entrées.
The event will be taking place on July 29th through July 31st atin Monterey, CA.
For more information, visit http://legacy.pma.com/foodservice/2011/.
Follow this link to see the full-color brochure on the event: http://legacy.pma.com/foodservice/2011/pdf/2011-brochure.pdf
For more information about California Endive, please visit http://endive.com.
California Endive
15 Poppy House Road
Rio Vista, California 94571
Phone 707-374-2111
Fax 707-374-2063
Email info@endive.com
Recipe: Vegaliciousrecipies.com
Tabouli (pronounced: tuh-boo-lee) is a Middle Eastern wheat salad. is a Levantine salad traditionally made of bulgur, finely chopped parsley and mint, tomato and spring onion, seasoned with lemon juice and olive oil
It is eaten cold and is a terrific substitute for a potato or rice dish. It needs to chill for at least 1 hour before serving. It’s actually best to make it the day before serving so that all the flavors blend together.
Most of the ingredients in tabouli are virtually fat free. The bulgur wheat used as the basis of the dish contains no cholesterol and has less than 0.1 percent fat.
The herbs, tomato and onion added to the bulgur in taboule are likewise almost fat free. The olive oil used as a dressing does add a relatively small amount of fat to the dish, but the fat in olive oil is unsaturated. Saturated fat is believed to be the most harmful to your overall health.
Ingredients
2-3 California Endives
4-5 large rosettes of cauliflower
1 red bell pepper
1 Cup green peas fresh
½ Cup fresh parsley
2 tomatoes, finely chopped
1/r Cup fresh mint leaves finely chopped
¾ Cups bulgur or couscous
1 Tablespoon lemon juice
A dash of salt
Directions
In a large mixing bowl, pour the water over the cracked wheat and cover, let stand about 20 minutes until wheat is tender and water is absorbed.
Add the chopped cauliflower, red bell pepper, green peas, parsley, tomatoes, mint and toss with the mix. Combine the oil, lemon juice, and salt in a separate bowl. Add to wheat mixture and mix well.
Spoon into endive boats. Chill. Serve and enjoy!
California Endive
15 Poppy House Road
Rio Vista, California 94571
Phone 707-374-2111
Fax 707-374-2063
Email info@endive.com
Recipe: Michael Symon
Chicken is rated as a very good source of protein, providing 67.6% of the daily value for protein in 4 ounces. The structure of humans and animals is built on protein. We derive our amino acids from animal and plant sources of protein, then rearrange the nitrogen to make the pattern of amino acids we require.
People who are meat eaters, but are looking for ways to reduce the amount of fat in their meals, can try eating more chicken. The leanest part of the chicken is the chicken breast, which has less than half the fat of a trimmed Choice grade T-bone steak. The fat in chicken is also less saturated than beef fat. However, eating the chicken with the skin doubles the amount of fat and saturated fat in the food. For this reason, chicken is best skinned before cooking.
A low fat yet delicious choice is our Lemon and Sage Roasted Chicken with Caramelized Endive. Enjoy!
Ingredients
6 chicken breasts with the first wing joint attached
1 lemon
12 sage leaves
6 ounces butter
Salt and pepper, to taste
Caramelized endive, recipe follows
Directions
Preheat oven to 400 degrees. Remove any excess fat off chicken. Slice lemons paper-thin. Under the skin of the chicken place 2 slices of lemon and 2 leaves of sage. Heat butter in large skillet over high flame. Season chicken with salt and pepper and place skin side down in skillet until golden brown. Turn over and sear other side. Place entire skillet on wire rack in oven and cook for 12 to 15 minutes or until done. Remove from oven and serve over caramelized endive.
Caramelized Endive:
6 ounces butter
2 cloves of minced garlic
2 sliced shallots
6 heads endive, sliced thinly lengthwise
Salt and pepper, to taste
In a large saucepan melt butter over low heat. Add your garlic and shallots and cook until translucent about 2 minutes. Place endive in the saucepan, and season with salt and pepper. Cook for 20 minutes over low heat, until endive is tender.
California Endive
15 Poppy House Road
Rio Vista, California 94571
Phone 707-374-2111
Fax 707-374-2063
Email info@endive.com
Recipe: epicurious.com
Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. This makes it popular in low-cost cooking. Cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry.
Stews may be thickened by reduction or with flour, either by coating pieces of meat with flour before searing, or by using a roux or beurre manie, a dough consisting of equal parts of butter and flour. Thickeners like cornstarch or arrowroot may also be used.
Stews are similar to soups, and in some cases there may not be a clear distinction between the two. Generally, stews have less liquid than soups, are much thicker and require longer cooking over low heat. While soups are almost always served in a bowl, stews may be thick enough to be served on a plate with the gravy as a sauce over the solid ingredients
Team this hearty dish with a pork or chicken entrée, or just add some crusty bread and make a meal out of it.
Yield: Makes 8 (side-dish) servings
Ingredients:
8 slices bacon, coarsely chopped
1 medium onion, chopped
1 1 1/4- to 1 1/2-pound head curly endive, rinsed, leaves torn coarsely
2 large garlic cloves, chopped
2 15-ounce cans cannellini (white kidney beans), drained well
1/3 cup canned beef broth
Preparation:
Cook bacon in heavy large pot over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels and drain. Set bacon aside. Add onion to drippings in pot and sauté until beginning to soften, about 4 minutes. Add half of endive with water still clinging to leaves. Cover pot and cook until endive is wilted, stirring once, about 4 minutes. Add remaining half of endive and chopped garlic. Cover and cook until endive leaves are wilted but still bright green, stirring once, about 4 minutes. Add cannellini, beef broth, and bacon. Cook bean mixture until heated through, stirring often, about 5 minutes. Season to taste with salt and pepper.
California Endive
15 Poppy House Road
Rio Vista, California 94571
Phone 707-374-2111
Fax 707-374-2063
Email info@endive.com
Author: Kara Mae Adamo
The following recipe is a simple-to-make hors d’oeuvre that is perfect for the summertime because it’s light and the pears are ripe and juicy around this time of year.
It is my personal recommendation to use Anjou pears with this dish because they are refreshing with just a touch of citrus. Pair this dish with a clean Sauvignon Blanc with a crisp finish and notes of grapefruit to compliment the citrus of the Anjou. The wine will also compliment the cheese without overwhelming your palate.
This recipe, courtesy of Aida Mollenkamp, is designed to make 8-12 servings as an hors d’oeuvre. Here is the original link: http://endive.com/node/82
Ingredients
* 3 medium heads California Endive
* ¾ cup of feta cheese, diced
* 2 cups of Anjou pears, diced
* 1 ½ teaspoons lemon juice
* 1 tablespoon olive oil
* ¾ teaspoon ground coriander
* Salt
* Freshly ground black pepper
Instructions:
Trim the ends off the heads of the California Endive and remove the leaves (you will need 30-40 leaves); set them aside.
Gently toss the feta cheese,Anjoupears, lemon juice, olive oil and coriander in a medium bowl until evenly coated. Season this with salt and pepper and toss to coat well.
Place 1 tablespoon of the cheese-pear mixture into each endive leaf and serve immediately.
CaliforniaEndive
15 Poppy House Road
Rio Vista, California 94571
Phone 707-374-2111
Fax 707-374-2063
Email info@endive.com
Recipe From Meg at: toomanychefs.com
I first came across braised endives in an awful job many years ago. I was nominally hired as au pair in a very snobby nouveau riche family in the New York city.
Being pretentious couple, they had a cook/housekeeper. And a chef who was a treasure: cheerful, hard-working, and a fantastic cook. I will always regret that I left that job (in a hurry, I might add) without getting her recipe for samosas. They were wonderful.
And so were the braised endives. I wandered in the kitchen one afternoon, drawn by the savory smell of chicken and an indefinable vegetable. I saw them bubbling merrily in a milky sauce. And I asked, “What on earth is that?” She looked at me as though I had suddenly dropped down from the Planet of the Terminally Clueless and said “Why, braised endives, of course!”
That night, I stopped at the Epicerie Market on my way home and bought a pound of endive. I remember they were wrapped in a piece of paper that, very helpfully, had recipes for cooking them. It’s as though my guardian angel was sitting on my shoulder, directing the fates in my direction: it included one for braised endives.
I can’t give credit for the following recipe as I have no idea what Belgian Endive Food Board had the bright idea of putting recipes on the paper that was used to wrap the darlings. But I am grateful. That was some 12 years ago and I’m still making them the same way. I haven’t even tried to improve them as I think they are perfect as they are. This is coming from a woman who thinks that cooked celery is an abomination to man. And endives aren’t that far from celery in texture.
Braised endives
Look at the photo at the beginning of this post. Don’t they look comforting and tasty? They are. This is the only comfort food I know that is relatively low-calorie and really good for you. Okay, there is chicken soup. But still, it’s pretty rare.
3-4 Belgian endives (enough to fill your frying pan snugly when sliced in half lengthwise)
3-4 Tbs butter
1 cup chicken broth
2 Tbs (roughly) lemon juice
1 scant tsp sugar
salt and pepper to taste
Put the butter in a nice heavy bottomed frying pan and heat until it is frothing. Slice the endives in half lengthwise and add them to the pan, keeping the heat relatively high so that the butter browns (but does not burn!) and the edges of the endive caramelize. After a few minutes, when you really think you are in danger of burning the butter and/or the endives, turn down the heat to low and pour in the chicken broth. (If you are Barrett, you can use vegetable broth.) Sprinkle the sugar and lemon juice over the endives and cover loosely. Simmer for 20 minutes or until tender. (Obviously it depends on the size/thickness of your endives.) Salt and pepper to taste.
It’s that simple. I make this pretty frequently when the Critic is away at an Official Function. I also sometimes make up a batch solely to bring in to work for lunch. It’s my secret indulgence. The sauce goes milky and is full of chicken flavor and salt and a touch of sugar. The endives, even when tender, retain a bit of bite and are steeped in the wonderful broth. It’s a fantastic combination.
Weight Watchers note: if you braise these in a non-stick pan and limit the butter to two teaspoons per serving (I find two endives are usually a good serving) and keep the sugar at 1/2 a tsp per serving this is only 2.5 points per serving. You can increase the broth to 250ml and serve it in a bowl for a satisfying, filling and low-point lunch!
CaliforniaEndive
15 Poppy House Road
Rio Vista, California 94571
Phone 707-374-2111
Fax 707-374-2063
Email info@endive.com
Let’s make grilled endive. This recipe is super easy and delightfully easy to enjoy California Endive. It makes a great side dish to any entree you’re serving. You can make this recipe using any marinade you like. Don’t forget to visit endive.com for more great recipes.
Use 6 heads endive (red, white, or a combination), halved lengthwise through the root end.
Serves 4
Ingredients:
For the marinade
6 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons maple syrup
2 teaspoons dried lavender flowers (optional)
3 cloves minced garlic
1 1/2 teaspoons chopped fresh rosemary
3/4 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
Preparation:
In a large non-metallic bowl, whisk together the marinade ingredients. Add the endive and toss. Set aside at room temperature to marinate, stirring occasionally, for 30 minutes.
Prepare a grill to medium heat and lightly oil the grate. Grill the endive cut side down until lightly charred, 3 to 5 minutes depending on your grill. Turn, brush with any remaining marinade, and cook until crisp-tender and lightly charred, 3 to 5 minutes depending on your grill. Serve warm.
California Endive
15 Poppy House Road
Rio Vista, California 94571
Phone 707-374-2111
Fax 707-374-2063
Email info@endive.com
This fabulous reciepe makes a great side dish to any entree you’re serving. You can make this recipe using any marinade you like. Don’t forget to visit endive.com for more great recipes.
Use 6 heads endive (red, white, or a combination), halved lengthwise through the root end.
Serves 4
Ingredients:
3/4 cup plain yogurt
2 cloves minced garlic
1/2 teaspoon curry powder
1/2 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper.
Preparation:
In a large non-metallic bowl, whisk together the marinade ingredients. Add the endive and toss. Set aside at room temperature to marinate, stirring occasionally, for 30 minutes.
Prepare a grill to medium heat and lightly oil the grate. Grill the endive cut side down until lightly charred, 3 to 5 minutes depending on your grill. Turn, brush with any remaining marinade, and cook until crisp-tender and lightly charred, 3 to 5 minutes depending on your grill. Serve warm.
CaliforniaEndive
15 Poppy House Road
Rio Vista, California 94571
Phone 707-374-2111
Fax 707-374-2063
Email info@endive.com
Mediterranean Tahini paste is made from crushed sesame seeds and has quite a nutty taste. It is available in jars, cans and also in dehydrated form.
Hulled tahini does not grind the whole sesame seed and because of this it does not contain as much calcium, protein and vitamins as unhulled. Unhulled tahini is made from the whole sesame seed, and it is the most nutritionally dense type of tahini. Hulled tahini is not as bitter tasting as the unhulled type.
Raw tahini contains more nutrients than roasted tahini.
Tahini is a source of calcium, protein and B vitamins. Tahini is a good source of essential fatty acids (EFA), these EFA’s are used in helping to maintain healthy skin.
Because one of the ingredients in tahini is sesame oil, it has quite a high calorie content. Because of this tahini should be used in moderation. The good news is the majority of fats in tahini are unsaturated rather than saturated.
Tahini is a source of vitamin E which helps to reduce the rate of aging in body cells.
Sesame seeds are also a good source of the amino acid Methionine. Methionine is an important contributor to liver detoxification and helps with the absorption of other amino acids.
Ingredients:
6 tablespoons olive oil
3 tablespoons tahini (sesame paste)
2 tablespoons lemon juice
2 teaspoons chopped fresh thyme
2 cloves minced garlic
3/4 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
Preparation:
In a large non-metallic bowl, whisk together the marinade ingredients. Add the endive and toss. Set aside at room temperature to marinate, stirring occasionally, for 30 minutes.
Prepare a grill to medium heat and lightly oil the grate. Grill the endive cut side down until lightly charred, 3 to 5 minutes depending on your grill. Turn, brush with any remaining marinade, and cook until crisp-tender and lightly charred, 3 to 5 minutes depending on your grill. Serve warm.
CaliforniaEndive
15 Poppy House Road
Rio Vista, California 94571
Phone 707-374-2111
Fax 707-374-2063
Email info@endive.com
Rodger Helwig, aka "Endive Guy"
P.S. The correct pronunciation really is ON-DEEV.
Al Fresco dining at SFPFS BBQ
Atkinson House at St. Supéry Winery
California Endive hot off the grill
Grilled Endive with Rosemary Marinade
Here at Discover Endive, we’ve perused the internet and found some delicious California Endive recipes we’d like to share. Visit the links below and you’ll find something you can try tonight!
Here are a few facts about California Endive you may not know:
And now to those recipes:
Tell us your favorite way to prepare California Endive!
California Endive growing in the dark
Recently, Discover Endive hosted a few food writers at its farm in Rio Vista, California. Today, the Sacramento Bee features the low down on that tour and this unique, delicious vegetable.
Did you know:
For more on this cool little vegetable, visit the Sacramento Bee and try out one of the fabulous recipes provided with today’s enlightening article!
Hungry for more? Visit the Discover Endive website and sign up for the newsletter!
Discover Endive is proud to support #afundforJennie, with an unusual auction item: free California Endive for a year! Throughout the next 12 months, Discover Endive will ship the winner a 6-lb box of freshly grown, hand-packed red and white endive. Four shipments are included with this prize, and the total value of the item is $120. Bidding will end on Monday, August 29 at 11:59 PM PST. (This item ships only within the Contentinal US, excluding Alaska.)
Here are some interesting facts about California Endive:
Bidding starts at $10. Please visit the Discover Endive facebook page to leave your bid.
We hope you will join us in supporting this worthwhile cause. For more information visit: http://www.bloggerswoborders.org/2011/08/project-summary-a-fund-for-jennie/
Endive Salad
I love endive – braised, grilled, in salads or as an edible scoop for dips. I’ll eat this crunchy, nutty, slightly bitter vegetable any way it’s served.
So you can imagine my delight when I was invited last Wednesday to Rio Vista, California, for an endive farm tour at California Vegetable Specialties (CVS), the largest producer of endive in the U.S.
I had seen endive growing experimentally in Hawaii on a small scale. But I was unprepared for the magnitude of production at CVS. And while I knew the heads grew in pitch-black conditions, I hadn’t really understood how complicated it was to produce this delicacy – a two-step process that involves growing chicory roots, harvesting the roots and keeping them in cold storage; then awakening the hibernating roots and forcing the heads to grow in dark rooms, nourished from the root and through a hydroponic process. CVS founder Rich Collins sums it up as “a contrived, manipulated response to a plant.” Check out the fascinating growing process in this video.
Collins, a delightful host and an excellent teacher, always wanted to be a farmer, even as a child. But the desire didn’t take root until he encountered endive. As an 18-year-old dishwasher at the French restaurant La Salle in Sacramento, he was exposed to endive just once: at a VIP birthday banquet at the restaurant where braised endive was served. He hadn’t tasted the endive, but when he learned that this delicacy was only available imported from Europe and the high price it commanded, Collins was hooked.
That very year, he started a small patch to grow endive. “I failed miserably,” he recalled. After many years researching growing techniques and a year in Europe working on endive farms, Collins began commercial production on five acres in 1983. Today, the farm has expanded to 250 acres, 40 of which are dedicated to organic endive.
One of the secrets to successfully growing endive is in the quality of the chicory roots that go into cold storage. “You need really good plant materials,” he said. “The cold room is not a hospital.” You can’t coax poor roots into make quality endive.
We had a delicious endive lunch following the tour, including this Endive Salad below.
And by the way, the proper pronunciation, we learned, is “On-deev.” “End-dive” refers to another member of the chicory family, the green, leafy curly endive, escarole and frisee that grow outdoors in the light. I always thought there was a French pronunciation and an American one; but pronunciation actually defines the two different members of the chicory family.
To get the recipe and shopping list on your smartphone (iPhone, BlackBerry, Android device) or PC, click here.
Endive Salad
2 tablespoons rice vinegar
1 tablespoon lemon juice
4 tablespoons canola oil
1 teaspoon Dijon mustard
1 small clove garlic, minced
Salt and pepper to taste
2 white endives, heads sliced crosswise in wide ribbons
2 red endives, heads sliced crosswise in wide ribbons
1 cup arugula
½ cup shaved Parmesan cheese
¼ cup toasted pumpkin seeds or other nuts
1 large pear (Bartlett or Bosc), sliced
In a large bowl whisk together vinegar, lemon juice, oil, mustard and garlic until well mixed. Season with salt and pepper. Add the endives and arugula and toss. Divide salad among four salad plates. Scatter the Parmesan shavings and the pumpkin seeds on top, dividing equally and arrange ¼ of the pear slices on each salad. Serves 4.
Recipe from California Vegetable Specialties.
Special Fork is a recipe website for your smartphone and PC that solves the daily dinnertime dilemma: what to cook now! Our bloggers blog Monday through Friday to give you cooking inspiration. Check out our recipe database for quick ideas that take no more than 30 minutes of prep time. Join the conversation on Facebook and follow us on Twitter.
This post originally appeared on Table Talk, written by Debi Shawcross, and is reprinted here with her permission. Please visit her blog for more inspiring recipes, cooking tips and entertaining ideas.
This past weekend we were invited to our friends’ house for a casual summertime dinner party. When I asked what I could bring, our hostess said “How about an hors d’oeuvre? I think I’m making lobster rolls for our entree, and going with a kind of picnic theme.”
My ears perked up when I heard “lobster”, which is my favorite thing to eat in the whole world. Lobster chilled, tossed with a lemon aioli, and sandwiched into a lightly buttered, toasted New England style roll is one of the best ways to enjoy lobster on a 90 degree summer night as far as I’m concerned.
I was excited about seeing our friends after being away for most of the summer, and excited for the lobster rolls. Now what to bring?
Something that was assembled, and ready to go when I arrived was at the top of the criteria, and knowing it would be a warm night, I wanted something that could be served chilled, or at room temperature. What flavors would complement the sweet, succulent lobster? How about smoky, salty pancetta? That’s always a good thing, and also happened to be the first flavor that came to mind, as I thought of a filling I could spoon into Belgian endive spears.
So here’s what I came up with: Endive spears filled with a bit of chive goat cheese, and topped with a fresh cherry relish made with pancetta, arugula, and hazelnuts. A balance of sweet, salty , and tangy, rounded out with some of that butternut squash seed oil that I fell in love with in the Beef Tenderloin Rolls filled with Arugula and Crispy Leeks I made a few weeks ago.
The relish and goat cheese worked really well served together in the cool endive spears (they disappeared off of the tray pretty fast!) I think the relish would also be a fine addition to grilled chicken, lamb, or duck, and plan to try it that way soon.
And the lobster rolls? They were fantastic.
Endive Spears Filled with Goat Cheese and Fresh Cherry Relish
Endive Spears filled with Goat Cheese and Fresh Cherry Relish
1 teaspoon olive oil
4 ounces pancetta, finely chopped
1 cup (about 5-6 ounces) pitted cherries, finely chopped
1/2 cup arugula, cut into a chiffonade
1/4 cup toasted hazelnuts
1/4 teaspoon fig balsamic vinegar
1 teaspoon butternut squash seed oil (or extra virgin olive oil)
Salt and pepper to taste
8 ounces goat cheese (I used chive flavored)
4 large heads Belgian endive, trimmed, leaves separated
Heat olive oil in a medium saute pan over medium high heat. Add pancetta and saute, stirring frequently, until browned and crisp. Drain on paper towel lined plate.
Transfer pancetta to a medium bowl and add add next 5 ingredients, stirring thoroughly to combine. Spoon about 1/2 teaspoon into the bottom of an endive spear. Top with an equal amount of cherry relish. Repeat with remaining ingredients.
Makes 36-40 spears.
You say “N-dive”, I say “On-deev”. Is there a difference?
Actually, there is.
Although they are both members of the chicory family, they are different. Take a look at this lovely collection of chicory family members, and you’ll see what I mean.
CURLY ENDIVE = “N-DIVE” = LOVES THE LIGHT
When you say “N-dive” you are referring to curly endive. Grown outdoors, this type of endive is the wild member of the family, with curly, deeply-indented disheveled leaves. A tamer looking version is called escarole. Frisee is a smaller headed variety with fine leaves and a semi-blanched center. In some parts of the U.S., it’s called chicory.
BELGIAN ENDIVE = “ON-DEEV” = FRIEND OF THE DARK
So what is endive (ON-deev)? Most often referred to as Belgian endive, it could be called the elegant member of the chicory family, with its tightly packed leaves and smooth, elongated shape. Unlike curly endive or other chicories, its final growth takes place in the dark, contributing to its white or blanched color.
We’re on a mission to let everyone know about ON-deev. Even pros like Giada De Laurentiis mix up these two members of the chicory family from time to time. Now that you are “in the know”, make sure to ask for it by name (ON-deev)!
CALIFORNIA ENDIVE = DELICIOUS + HEALTHY
Endive is one of the most versatile and delicious vegetables in the world. Maybe that’s why it’s called “white gold” in Belgium. Now you can purchase Belgian-style endive grown in the U.S.A. by Discover Endive. For more information on California (Belgian-style) Endive, visit Discover Endive.
During the season premiere of The Dr. Oz Show, Dr. Mehmet Oz discussed foods that can help prevent ovarian cancer. If you haven’t already watched, check out this intriguing video, highlighting endive. Then check out this delicious recipe: Sea Bass with Mediterranean Sauce.
Anti-Cancer Diet (video)
Recently Dr. Oz announced that eating 1/2 cup of endive two times a week is a fantastic tool in preventing ovarian cancer. That’s only a cup a week, or the equivalent of one head of endive! Even better, you never need to wash endive before using AND it costs less than bagged salad.
Here are some easy and delicious ways to include one endive in your diet each week:
2 – AS A DIPPER
Individual endive leaves make a crisp dipper for hummus, salsa or other healthy dips. There’s only one calorie per leaf, that’s why endive is called the “Slimmer Dipper.”
One Cup of Endive a Week Can Reduce the Risk of
Ovarian Cancer by 75%
Endive - A Nutritional Powerhouse
Grilled Pear, Fig and Endive Flatbread
At least once a month here, I’ll be showcasing a farm or ranch where I’ve been lucky enough to get a behind-the-scenes tour, along with a recipe I’ve created to highlight their “product”. Thanks to being in the San Francisco Professional Food Society (and on their Board), and volunteering and doing some cooking classes for Marin Agricultural Land Trust, I’ve had some wonderful opportunities to meet a lot of wonderful people who help to put food on my table every day.
The first farm is California Vegetable Specialties in Rio Vista, California owned by Rich Collins. He grows endive, and in case you were wondering, this is the kind that’s pronounced “on-deev”. And no you don’t need to say it only when wearing your “Sunday best” while having tea and crumpets with the local Garden Club as you ask someone if they have any Grey Poupon. Nor do you need to sound like you have a really bad cold. It really is the correct pronunciation, and you’ll just sound informed and hip. Really.
Explaining how endive is farmed feels like the beginning of one of those riddles we all shared with each other when we were kids. What’s black and white and red (read) all over, we’d ask our friends? A newspaper, we’d all sing out together, and then topple on each other giggling. What plant is harvested twice, is grown in the dark, provides food once per plant, and can reduce ovarian cancer by 75% when eaten raw? That’s right, endive. Wow!
Over the past 20 years, I’ve visited a lot of farms and ranches, but I’m here to tell you that I’ve never seen a farm quite like the one at California Vegetable Specialties. Owned by Rich Collins, CVS is the largest producer of endive in North America and provides most of the red endive in the world. That alone is impressive, but seeing how endive is grown puts Rich in the “master farmer” category as far as I’m concerned.
Harvested roots with leaflets heading to cold storage.
In a nutshell, every spring, very tiny endive seeds are planted shallowly in the ground that pop up the first proud little leaflets after four to five days. They flourish all summer and get mowed down in the fall. (Don’t you have days that you feel like this??) Anyway, this is harvest #1. But it’s not your typical harvest. Most of the leaves are left behind in the field and what gets harvested is a 6-inch root that has one budding leaf attached. Off these roots go into cold storage set at 32 degrees for eight to ten months to take a long winter nap, since they’ve been fooled into thinking that winter suddenly appeared.
Forced Growing Beds
When it’s time for them to grow again, they’re carefully placed vertically in forcing trays and whisked to the forcing room on fork-lift limos where they’re stacked in columns that are 50 feet high. The forcing room is really humid – close to saturation, dark, and warmer to encourage growth. The roots are fed nutrients hydroponically and grow undisturbed in the dark for about four weeks. When the tall insulating curtains protecting the forcing room are drawn back, there they all are, thousands of endive plants that look like elegant, little soldiers standing upright at attention, waiting patiently to be harvested.
Harvest #2 is when the endive is removed from the roots before packing and shipping. The roots are used as a high quality cattle feed since they’re not used again. All in all, 2 years from seed to feed.
It’s really an amazing thing to witness, and honestly if you ever have the opportunity to tour Rich’s farm, cancel your tennis date, lunch plans, or business meeting, and grab it. Since my visit, as you can imagine, I’ve been playing more with endive than usual. So when I was invited to a potluck dinner recently, and I knew The Endive Guy would be there, I wanted to bring something I’d been playing with: a flatbread with grilled fall fruit and endive with blue cheese.
Autumn Grilled Pear, Fig and Endive Flatbread
This is a great flatbread that celebrates the fall bounty and is healthy. A few health facts about endive before diving into the recipe: at about 15 calories per head, it’s only about 1 calorie per leaf. Endive is very high in Vitamin A and iron and is said to work very well in ridding the body of infections. For heart health, one head of endive delivers about half the potassium of a banana. And although endive isn’t as bitter as some of its chicory family cousins thanks to how it’s grown, its bitterness acts as an appetite stimulant and aids in digestion.
In this recipe, pears, figs and endive are all tossed in pear vinaigrette and then lightly grilled until the pears begin to give off a caramelized flavor that marries really well with the crunch and flavor of the endive. Endive is one of the greens that loves to be grilled, but don’t grill it for too long since you want some of its crunch. I used a vegetable grilling tray on top of my grill that had perforations in it for the pears and figs. For the record, this also works just fine on top of the stove with a grill pan, or sauté pan.
For the cheese, I felt that blue cheese on its own overpowered the dish, and so I mixed it up with a little goat cheese and ricotta cheese that still sings out a clear blue cheese note, although a little muted.
Now that the farmer’s markets are overflowing with all these ingredients, it’s the perfect time of year for this dish. If you try it, I’d love to hear what you think!
MAKES 30 BITE-SIZED APPETIZERS
Ingredients…
▪ 2 tablespoons extra virgin olive oil, divided
▪ 1 cup onions, finely chopped
▪ 3 pears (both Bosc and Bartlett work great)
▪ 3 heads of endive
▪ 6 fresh figs
▪ 2 tablespoons any kind of Pear Vinegar (cider vinegar can be substituted)
▪ 2 tablespoons ricotta cheese
▪ 2 tablespoons chevre
▪ 3 tablespoons blue cheese – I used Pt. Reyes Blue
▪ 1 tablespoon fresh thyme leaves (if they’re young and not woody, you can include the stems)
▪ Salt and pepper to taste
▪ 3 Na’an rounds purchased at the store, or other flatbread
Making It…
And as a final note, if you didn’t hit on the above link for Grey Poupon, I recommend doing it. It might not be the one you grew up with like I did.
This post was written by and reprinted with the permission of Susan Pridmore. Susan is a culinary professional who works in and around the San Francisco area. In September 2011, she finally launched her food blog called The Wimpy Vegetarian found at http://thewimpyvegetarian.com for folks who aren’t quite ready to completely let go of fish and meat, but want to add some great “go-to” dishes that incorporate more fruits, vegetables and whole grains to their meal rotation.
It’s time once again for a roundup of delicious recipes featuring California endive. Each frame below highlights a different endive recipe and blogger. Click to see the original post and/or website.
Have you had your endive today?
More delicious endive boats, from Viviane Bauquet Farre (photo courtesy food & style)
Chicory, Bacon and Pear Salad with Honey Dressing, photo courtesy of the blog Life with Lizzy
Dr. Oz recommends one ounce of raw endive each week. That’s only one head of endive! In this video, culinary expert and cookbook author Jill Silverman Hough shows you how easy it is to incorporate endive into your weekly menu with five different and tasty ideas.
We still get a kick out of this funny video, featuring ON-deev salad and Cornish game hens. Enjoy!
Discover Endive is thrilled to introduce our fantastic panel of culinary stars, known as the OnDivas. These five talented food bloggers are helping to spread the word about California endive. Look for them on Twitter, facebook, Pinterest, StumbleUpon or anywhere people are talking about food! And of course, they each write, photograph and develop original recipes for their own fabulous food blogs.
Have an endive question? Ask them! Looking for a cooking tip? Put our experts to the test. These fine cooks will help you get to know California endive in a whole new way! Use the hashtag #OnDiva on Twitter to follow their endive updates. Follow them on facebook for the latest endive news and links. Stay tuned for giveaways and other fun promotions as well, as we kick off this lively OnDivas campaign.
We are extremely proud to be working with each of these talented women! Take a moment to say hello, won’t you?
Winnie of Healthy Green Kitchen
Winnie Abramson has a degree in naturopathic medicine and is the recipe developer, writer, and photographer at Healthy Green Kitchen. She loves sharing her experiences in and out of the kitchen and hopes to inspire others to cook more, eat better, and live greener. You can find her on Twitter @winnieabramson and on facebook, Healthy Green Kitchen.
Rachael of La Fuji Mama
Rachael Hutchings is the author of the blog La Fuji Mama, which focuses on bringing world flavors to the family dinner table. She has eaten her way around the world, having lived in a variety of locations, including Paris, Tokyo, Memphis, and Los Angeles. Rachael is a self-proclaimed Japanese cuisine advocate who loves introducing people to such things as the wonders of homemade tofu, the importance of sustainable seafood, and the secrets behind making professional-looking gyoza. You can find her on Twitter @fujimama and on facebook, La Fuji Mama.
Paula of bell'alimento
Paula is a self taught cook who has a passion for all things Italian. The recipes featured on her blog, bell’alimento {Italian for beautiful food} are irresistibly Italian, focusing on simple, seasonal and satisfying ingredients. You can find her on Twitter @bellalimento and on facebook, bella alimento.
Carolyn of All Day I Dream About Food
Carolyn Ketchum writes All Day I Dream About Food, a food blog that focuses primarily on low carb, gluten free recipes. She has a Masters in Physical Anthropology and Human Evolution from Arizona State University and has an extensive background in higher education administration. She currently lives in the Boston area with her husband and three children. You can check out her experiments with low carb baking at All Day I Dream About Food , as well as finding her on Twitter @dreamaboutfood and on facebook, All Day I Dream About Food.
Dara of Cookin' Canuck
Dara Michalski is the recipe developer, writer and photographer behind the blog, Cookin’ Canuck. She fills her blog with healthy, innovative and easy recipes, exploring different flavor combinations that will be sure to please your family and guests. She is thrilled to have to opportunity to write about the versatility of endive, incorporating it into everything from impressive hors d’oeuvres to down-home comfort dishes.You can find her on Twitter @cookincanuck and on facebook, Cookin’ Canuck.
Home entertaining peaks at holiday time, and stress spikes along with it.
But that was last year. This year, implement a new strategy. Start stockpiling festive recipes that rely more on your flair than your time, such as anything made with the fashionable and elegant endive. Both white and red varieties make an immediate style statement and can take you from Thanksgiving through New Year’s with minimal effort. Endive (say on-deev) can help you keep a lid on holiday calories, too. At only one calorie per spear, endive is truly the “slimmer dipper,” a more wholesome choice than crackers or salty chips.
A versatile vegetable developed in Belgium (but now California grown), endive can come to the table either hot or cold. Crisp and refreshing when sliced raw in salads with candied walnuts and ruby beets, the shapely heads also bake to perfection. Braise them with broth, cream, and mustard for a side dish worthy of your Thanksgiving turkey or a holiday roast. For a cocktail party, the curvaceous spears can cradle any filling or scoop any dip, from a creamy feta spread to a spicy shrimp salad.
Endive may have a glamorous aura but it’s a remarkably practical choice: less expensive pound-for-pound than most bagged salad mixes; longer lasting (up to 14 days if kept in moist paper towels in a plastic bag); and all but effortless. You don’t even need to wash it or spin it dry; just slice the heads crosswise for salads, discarding the core, or braise the plump heads whole. Its captivating bittersweet flavor has made endive a European favorite, a complement to apples, pears, and nuts, smoked fish, and roast meats.
All week we’ll be offering fabulous recipes that add the delicious to your holiday entertaining, while steering clear of added stress. First up, Endive with Roasted Red Pepper Feta Spread!
Endive with Roasted Red Pepper Feta Spread
Makes 1 1/3 cups spread, to serve 8
1/2 pound Greek or French feta, in small chunks
1/2 large roasted red bell pepper, peeled, seeded and sliced
1 clove garlic, thinly sliced
1 tablespoon extra virgin olive oil, or more if needed
2 dozen white and red endive spears for dipping
Fresh dill sprigs, for garnish
Kalamata olives, for garnish
Put feta, bell pepper and garlic in food processor and blend, adding just as much olive oil as needed to make a smooth puree. Transfer spread to serving platter or bowl and surround with endive spears. Garnish with dill sprigs and olives.
For more holiday entertaining ideas, visit the Discover Endive website.
All week we’re highlighting fabulous yet simple recipes to help you add delicious dishes to your holiday entertaining, while minimizing stress. The recipe below uses the bold flavors of lime, cilantro and Serrano peppers to bring a taste of Mexico to your holiday table.
Endive with Mexican Shrimp Salad
Serves 6 to 8
Dressing:
2 tablespoons olive oil
1 tablespoon lemon juice
1 small clove garlic, very finely minced
Salt
Salad:
1/2 pound cooked and peeled baby shrimp
1/2 cup radishes, halved and thinly sliced
1/2 ripe but firm avocado, in small dice
1/4 cup thinly sliced green onion
2 tablespoons chopped cilantro, plus whole leaves for garnish
Minced serrano or jalapeño chile, to taste
1/2 lime
18 to 20 endive spears
For dressing: In small bowl, whisk together olive oil, lemon juice, garlic and salt to taste.
In medium bowl, combine shrimp, radishes, avocado, green onion, chopped cilantro, chile and a generous squeeze of lime juice. Add dressing and toss gently with your hands. Taste for salt and lime.
Divide mixture among endive spears. Garnish each spear with a whole cilantro leaf. Serve immediately.
Endive and Beet Salad with Candied Walnuts
Serves 4
3 medium red beets, greens removed
1 clove garlic, peeled and halved
1/4 cup red or white wine vinegar
1/4 cup water
Candied walnuts:
2 tablespoons sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
Pinch salt
1 cup walnut halves or pieces
Dressing:
3 tablespoons extra virgin olive oil
1 1/2 tablespoons red or white wine vinegar
1 shallot, minced
Salt and pepper
Endive:
4 large endives, preferably 2 white and 2 red
Preheat oven to 400°F. Put beets in small baking dish with garlic, wine vinegar and water. Cover with lid or aluminum foil and bake until beets are tender when pierced, 45 to 60 minutes. Peel while warm. Let cool, then cut into small cubes.
For walnuts: Reduce oven temperature to 350°F. Line baking sheet with parchment paper. In bowl, stir together sugar, cinnamon, ginger and salt. Bring small pot of water to boil over high heat. Add walnuts and boil for 1 minute. Drain in a sieve. While they are still slightly
damp, add walnuts to bowl with spiced sugar and stir to coat evenly. Spread walnuts on parchment paper and bake until they are fragrant and sugar has melted, about 15 minutes. Let cool completely.
For dressing: In small bowl, whisk together oil, wine vinegar, shallot and salt and pepper to taste.
Add enough dressing to beets to coat them lightly. Slice endives crosswise into 1/2-inch-wide pieces. Discard ends. Put endive in bowl and toss with remaining dressing. Arrange on serving platter. Scatter beets over endives, then scatter candied walnuts over all. Serve immediately.
For the next week, we will be introducing you to our new panel of OnDivas. The OnDivas are each fabulous home cooks, creative recipe developers, talented food photographers and entertaining culinary writers all rolled into one. They are helping Discover Endive spread the word about California endive: the health benefits of eating endive, its value at the grocery store, and its versatility in your weekly menu. What’s more, this week the OnDivas offer you more wonderful holiday recipes and entertaining suggestions that will reduce your stress in the weeks to come!
Paula of bell'alimento
Today, Paula, from bell’alimento shares one of her “go-to” recipes for holiday entertaining, as well as revealing some of her favorite memories and foods from this joyful season.
What foods or recipes do you find that you save for the holidays, only making them at this time of year?
When I think of Christmas foods for us it HAS to include my Mom’s Sugar Cookies, my Grandma’s Divinity and Fruitcake. It isn’t the holidays without those.
Finish this sentence: The holidays just aren’t the holidays without:________________?
My Family!
What is your favorite holiday movie, television special, character or song?
My favorite Christmas song would have to be Brenda Lee’s “Rockin’ Around the Christmas Tree.” My Mom would blare it every year while we were decorating the tree, and we’d dance and sing as loud as we could. Good times.
What is one go-to recipe for the holidays that you can share with the Discover Endive audience?
Easy appetizers that I can throw together at a moment’s notice. Crostini are my go-to appetizers. A favorite is this Sausage Crostini
What is one tip, suggestion or piece of advice for the Discover Endive audience to cut back on stress during holiday entertaining and/or cooking?
Breathe and remember that your guests are there to see YOU and not the house.
Thanks, Paula!
Be sure to visit Paula’s food blog, bell’alimento for more great recipes and ideas. Stay tuned for another interview, recipe and tip with another fabulous OnDiva, coming tomorrow!
For the next week, we will be introducing you to our new panel of OnDivas. The OnDivas are each fabulous home cooks, creative recipe developers, talented food photographers and entertaining culinary writers all rolled into one. They are helping Discover Endive spread the word about California endive: the health benefits of eating endive, its value at the grocery store, and its versatility in your weekly menu. What’s more, this week the OnDivas offer you more wonderful holiday recipes and entertaining suggestions that will reduce your stress in the weeks to come!
Carolyn of All Day I Dream About Food
Today, Carolyn from All Day I Dream About Food shares one of her “go-to” recipes for holiday entertaining, as well as revealing some of her favorite memories and foods from this joyful season.
What are some of your family’s traditional recipes or foods that you include in your holiday cooking from year to year?
Thanks, Carolyn!
Be sure to visit Carolyn’s food blog, All Day I Dream About Food for more great recipes and ideas. Stay tuned for another interview, recipe and tip with another fabulous OnDiva, coming tomorrow!
For the next week, we will be introducing you to our new panel of OnDivas. The OnDivas are each fabulous home cooks, creative recipe developers, talented food photographers and entertaining culinary writers all rolled into one. They are helping Discover Endive spread the word about California endive: the health benefits of eating endive, its value at the grocery store, and its versatility in your weekly menu. What’s more, this week the OnDivas offer you more wonderful holiday recipes and entertaining suggestions that will reduce your stress in the weeks to come!
Winnie Abramson of Healthy Green Kitchen
Today, Winnie from Healthy Green Kitchen shares one of her “go-to” recipes for holiday entertaining, as well as revealing some of her favorite memories and foods from this joyful season.
What foods or recipes do you find that you save for the holidays, only making them at this time of year?
I definitely do more cookie baking and more candy making this time of year. I limit sugar in my diet most of the time, but I make exceptions to this rule in December!
What are you most looking forward to this holiday season?
Latkes
Ingredients:
Directions:
Be sure to visit Winnie’s food blog, Healthy Green Kitchen for more great recipes and ideas. Stay tuned for another interview, recipe and tip with another fabulous OnDiva, coming tomorrow!
For the next week, we will be introducing you to our new panel of OnDivas. The OnDivas are each fabulous home cooks, creative recipe developers, talented food photographers and entertaining culinary writers all rolled into one. They are helping Discover Endive spread the word about California endive: the health benefits of eating endive, its value at the grocery store, and its versatility in your weekly menu. What’s more, this week the OnDivas offer you more wonderful holiday recipes and entertaining suggestions that will reduce your stress in the weeks to come!
Today, Rachael from La Fuji Mama shares one of her “go-to” recipes for holiday entertaining, as well as revealing some of her favorite memories and foods from this joyful season.
What are the “new” holiday culinary traditions you’ve created, and how did they come about?
One of our newer traditions (at least for me) is that I make fruit cake every year for Christmas. My husband’s grandmother used to make it every year. When she passed away a couple of years ago, I realized that there would be no fruit cake that Christmas, made especially sad by the fact that it is something my husband’s grandpa looks forward to all year. So I decided to make it something I would do each year. Now I look forward to the moment when I can give grandpa his own little loaf each December.
What is your favorite holiday movie, television special, character or song?
O Holy Night—the music never fails to send tingles up and down my spine.
What are you most looking forward to this holiday season?
Getting to spend time with family. It’s been a busy year, so having the opportunity to slow down a bit and gather round the dinner table with family sounds better than any gift that could be wrapped and put under then tree!
What is one go-to recipe for the holidays that you can share with the Discover Endive audience?
I LOVE chocolate covered pretzels, but always shy away from making them myself because I find the process monotonous. This month I came up with a super simple way to get all of the same flavors of my beloved chocolate dipped pretzels in a homemade treat, without the monotony—my recipe for white chocolate peppermint pretzel bark: http://www.savvysassymoms.com/white-chocolate-peppermint-pretzel-bark/
What is one tip, suggestion or piece of advice for the Discover Endive audience to cut back on stress during holiday entertaining and/or cooking?
Don’t forget to stop and live in the moment. I find that it’s all too easy to get caught up in the stress of the holiday season and I have to stop and remind myself why I’m doing everything. Stop and enjoy the looks of wonder on your children’s faces as they experience the magic of the season. Don’t worry so much about perfection—I promise, no one else will notice. You have the rest of your life to work on perfection, but you only have these moments once!
Thanks, Rachael!
Be sure to visit Rachael’s food blog, La Fuji Mama for more great recipes and ideas. Stay tuned for another interview, recipe and tip with another fabulous OnDiva, coming tomorrow!
For the past week, we have been introducing you to our new panel of OnDivas. The OnDivas are each fabulous home cooks, creative recipe developers, talented food photographers and entertaining culinary writers all rolled into one. They are helping Discover Endive spread the word about California endive: the health benefits of eating endive, its value at the grocery store, and its versatility in your weekly menu. What’s more, this week the OnDivas offer you more wonderful holiday recipes and entertaining suggestions that will reduce your stress in the weeks to come!
Dara of Cookin' Canuck
Today, Dara from Cookin’ Canuck shares one of her “go-to” recipes for holiday entertaining, as well as revealing some of her favorite memories and foods from this joyful season.
Thanks, Dara!
Be sure to visit Dara’s food blog, Cookin’ Canuck for more great recipes and ideas.
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Stay tuned for more from the OnDivas, including California Endive Stuffed with Homemade Boursin later this week. And if you have a question for our OnDivas, post it to the Discover Endive facebook page or shout it out on Twitter!
Endive with homemade boursin and smoked salmon
The holidays are filled with wonderful opportunities to share home cooked meals, entertain friends and neighbors, and celebrate all that is delicious during the season. Today, one of our OnDivas, Carolyn, from All Day I Dream About Food, shares a family recipe for homemade boursin. The recipe is her husband’s, and Carolyn promises it is “out of this world!” She puts a healthy dollop on raw endive leaves, and tops that with smoked salmon. Try Carolyn’s version, or use the delicious spread as a base and come up with your own mouth-watering combinations. Ideas include:
Mix and match a few to see what you like best! And be sure to visit Carolyn’s blog for the full recipe and story behind this family favorite!
Endive with homemade boursin and smoked salmon
Endive, Kale, and Smoked Salmon Salad with Avocado and Pink Grapefruit
Rice Noodle Salad with Endive, Shrimp & Soy-Ginger Dressing
To ring in the New Year, Dara from Cookin’ Canuck proves that delicious and healthy go hand in hand with her Rice Noodle Salad with Endive, Shrimp & Soy-Ginger Dressing. Check out her website for the full recipe, as well as some endive nutrition facts that will have you asking for seconds!
Thanks, Dara!
By now you know that our OnDivas have been busy creating delicious endive recipes to spread the word about this delicious vegetable. However, not only can our endive afficianados create wonderful dishes with the “Queen of Vegetables,” they are talented in every area of the kitchen.
Without further ado, let’s take a quick peek into what the OnDivas are up to this week, in recipe round-up format.
Carolyn offers heartfelt Homemade Nutella Truffles (Low Carb and Gluten-Free) and a Thank You
Winnie slows down to enjoy braised sausage and tomatoes with chard and poached eggs
Paula teaches us How to Make Italian Hot Chocolate
Dara spices up Edamame (Soy Bean) Dip with Smoked Paprika & Garlic Recipe
Rachael creates magic with Snowman Peppermint White Hot Chocolate
Stop by and give them a read!
Here’s a fantastic series all about endive from Rachael from La Fuji Mama: 12 Days of Endive. For twelve days, Rachael will be sharing interesting endive facts and recipes. Be sure to check back for her latest posts and updates!
First in the series, Rachael offers a delicious, family-friendly recipe with California endive as the base. The title says it all with this luscious dish: Sautéed Endive with Toasted Israeli Couscous and Poached Eggs. Click the photo to read more!
Sautéed Endive with Toasted Israeli Couscous and Poached Eggs
Want a little help pronouncing “endive” correctly? Rachael, from La Fuji Mama has you covered. Check out Day 2 of the 12 Days of Endive, and while you’re there, be sure to listen in to her brand new podcast series “Miso Hungry!” Congrats, Rachael!
12 Days of Endive with Rachael from La Fuji Mama
On Day 3 of the 12 Days of Endive, Rachael schools us in the history of endive. This little vegetable has quite a storied past!
Want to win some freshly packed California endive?
Check out Rachael’s post, then come back here and leave a comment telling one new thing you learned about endive. If you do, you’ll be entered to win a shipment of California endive. Entry period will close on Monday January 23, midnight EST. Winner chosen at random from all valid entries. Void where prohibited. Shipping only to continental US, excluding Alaska.
What are you waiting for? Now’s your chance to win the Queen of Vegetables!
This sweepstakes is closed. Thank you for your comments! Congratulations to Shreela for winning a shipment of freshly packed California endive!
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