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 »

my market: things I love to use

December 8th, 2011

my market

Below you will find ingredients, products, gadgets, and housewares that I really like. If you click on the image and/or the product name, you will be linked directly to the source so you can make it yours. This list will be continually modified (I have more recommendations than time) so check back often.  Bon marché !

 LM

 

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venez avec moi en Normandie

January 1st, 2011

venez avec moi en Normandie

la cuisine de Normandie
(the food of Normandy)

There is nothing subtle about Normandy or its food.   Normandy is dramatic and its food is substantial.  Endless grasslands dotted with hay stacks and grazing cattle, apples orchards that stretch for miles, and cliffs that drop off to the Atlantic waters crashing far below.   In terms of its cuisine, Normandy is probably best known for its cream, the Camembert in a box, and the rich butter; however, Normandy’s culinary treasures extend far beyond its dairy.  While I will occasionally post additional pieces on specific regions in Normandy or a particular food, this is only a brief overview of the food and flavors you can expect to find in this rich region of France.

LM

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braised pork and apples with melted radicchio and endive

November 12th, 2010

braised pork and apples with melted radicchio and endive

This recipe is for those of you who want a project on a chilly Fall day.   It is not hard, but it takes two days.  However,  do not let that scare you as the actual hands-on preparation requires only about two hours.   This braise takes advantage of the apple season and it is a forgiving, easy braise to do.

The “hands-on” portion is simply three parts.  Part One, you make the brine and soak the meat overnight in the refrigerator.  Part Two, you give your braise its flavor by browning your vegetables and the meat (after removing it from the brine).  Now you place everything in a Dutch oven or a crock-pot and let it braise for 8 hours on low heat and get on with your day.  Part Three, make a sauce from the cooking liquid.

Because the apples and the pork tend to go to the sweet end of the spectrum, this dish really needs the radicchio and/or endive to balance it (but you can use cabbage, kale or make an arugula salad if you prefer).   Generally I serve this dish with white cheddar buttermilk biscuits, but you can serve it with creamy white polenta or potatoes as well.

Je vous souhaite un bon appétit !

LM

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apple sorbet

November 12th, 2010

apple sorbet

This recipe is super simple and great to keep on hand in the freezer as a “go to” dessert.  It can be served alone, accompanying a baked dessert, or with a glass of  Calvados (apple brandy).

I have given examples of apples I like to use, but do not let my list limit your creativity.  With 15,000 varieties of apples, you have many options.

I wrote this recipe to take advantage of an apple’s color and vitamins.  First, the apples are simmered in apple juice with the skins on, giving the sorbet a pretty pink color and you the benefit of the vitamin C and antioxidant compounds concentrated in the apple’s peel.  Also, I add no sugar.  If you use fresh, ripe apples, you do not need it.   Lastly,  I grated some of the uncooked apple peel, creating an apple “zest” to mix in the sorbet.  You can leave the zest out if you choose, but I think the red flakes  (or green flakes as the case may be) make the sorbet visually interesting as well as add a little texture. Je vous souhaite un bon appétit !

LM

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