Belgium endive au gratin

February 19th, 2012


Belgium Endive au gratin

out of the salad bowl and turning up the heat:
Belgium endive au gratin

Rarely do Americans cook endives. Rather, we consume them raw, usually in a salad or as a passed hors d’œurves. However, sometimes you just have take things out of the salad bowl. I say that with great affection thinking of someone I met who primarily eats salads and rarely ventures out culinarily (at least on his own). This week’s simple pleasure goes outside the endive salad bowl and turns up the heat with a Belgium endive au gratin.   Read the rest of this entry »

winter tomato soup au gratin

February 10th, 2011

winter tomato soup au gratin

winter tomato soup au gratin


yield approximately 28 ounces

what you need:


1 1/2-2 tablespoons olive oil
2 tablespoons minced garlic
4 tablespoons  minced shallot
2/3 cup diced carrot
2  28 ounce cans of whole San Marzano tomatoes with juice Read the rest of this entry »