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Posts Tagged ‘Dish Nicole’

Chicory month continues with another take on stuffed endive!

From Dish Nicole:

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Endive is a curious veggie.  One would think that is a lettuce when in fact it is part of the chicory family which includes bitter leafed vegetables such as radicchio or escarole.  Endive, not just for salads, takes on various forms of deliciousness and can be prepared in a multitude of ways.  I have had Belgian endive au gratin, in salads, soups and even stir-fry’s, all delicious.  Perhaps one of the best characteristics of endive is the way the leaves, when separated, create perfect cups for stuffing.  Stuffed endive seems to be a staple passed hors d’oeuvres at events.  Recently my pals were hosting a house warming party and I decided to stuff some endive and bring it over to share.  They were mess free and tasty if I do say so myself.

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Ingredients:

4 Belgian Endive Heads (there are about 8-10 leaves per head)

½ cup of gorgonzola cheese, crumbled

½ cup of dried cranberries chopped

½ cup chopped chives

2 tbsp olive oil

Salt and pepper

 

Wash and dry your endive and set aside.  Next you will want to dice up all of your other ingredients and mix in a large bowl adding the olive oil a little at a time while mixing.

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Taste and add the salt and pepper as needed.  You can prepare this mixture several hours before serving.  When you are ready to serve, separate the endive leaves and place on a platter, stuff and devour.

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While being an extremely easy recipe to make, the presentation is beautiful with all colors and textures and your friends will LOVE it!  At least mine did.

Endive!

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From Dish Nicole:

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It sometimes works out in the land of Saucy Little Dish that we dishes have the same thing in mind.  Last week Deanna posted her quinoa recipe and simultaneously I had quinoa on the brain when I came across this recipe for a quinoa bake in the New york Times.  Quinoa is classified as a pseudo-cereal rather than a true cereal, or grain so I decided to make it pseudo-healthy and bake it into a gratin.  Who doesn’t love a delicious cheesy gratin anyway??  Plus I was just bringing the side dish; my good friend was making us the healthy main dish of fish and asparagus to accompany my quinoa creation.

1 6-ounce bag baby spinach

2 tablespoons extra virgin olive oil

1 medium onion, chopped

2 plump garlic cloves, minced

4 cups cooked quinoa, (1 cup uncooked)

2 large eggs

3 ounces Sharp white cheddar cheese, grated (3/4 cup)

1 1/2 teaspoons chopped fresh sage

1 ounce Parmesan, grated (1/4 cup)

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Preheat your oven to 400 degrees and start out making your quinoa as instructed (1 cup quinoa to 2 cups water).  I added chicken broth instead of water for added flavor.  While the quinoa is cooking, prep your ingredients and wash the spinach.  Leave a little of the moisture on the spinach and heat in batches in a large skillet over medium heat.  Once the spinach is wilted let it cool or rinse with cold water, squeeze out the excess water, chop and set side.

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Next you will want to heat the olive oil in a large skillet over medium heat and add in your onion and cook until soft.  Add in the garlic and cook for approximately 1 minute before adding in the chopped spinach.  Add salt and pepper and set aside.

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Next beat the eggs in a large bowl and add in the sage, spinach mixture and the cheddar cheese and mix well.  Pour into your gratin dish (aka baking dish) and smooth out.  Sprinkle the grated parmesan cheese on top, drizzle a little olive oil and bake until golden brown.  Approximately 30 minutes.  I prefer the top a little crunchy so I left it in a little longer.

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End result: crunchy, cheesy, yummy.

*The original recipe called for Gruyère, I chose to use sharp white cheddar instead.

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From Dish Nicole:
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It’s always nice to have a recipe that’s an old standby when you have little or no time to come up with something.  It’s also nice when said recipe is simple and delicious and does not need to be improved upon what so ever.  My new “old standby” is David Chang’s ginger scallion sauce.  Just to give a little background, David Chang is a Korean-American chef and is chef/founder of the Momofuku restaurant group, which includes Momofuku Noodle Bar, Momofuku Ssäm Bar, Má Pêche, Milk Bar and Momofuku Ko in NYC just to name a few.  I have only been to the Noodle Bar and my taste buds did a happy dance when I took the first bite into my ginger scallion noodles.  I am slightly ramen obsessed and I would definitely say this was my favorite ramen dish to date.  I decided that I should make my old standby for my old standby (Dish Danielle) when she came over after work one night.  You can make the sauce ahead of time, in fact it’s recommended for flavor infusion, so you have plenty of time to catch up with your pal.  I also had some bok choy on hand so I decided to sauté that up and serve up with the noodles along with a lovely little cucumber salad.

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Cucumber salad:

2 medium cucumbers thinly sliced

1/4 cup rice vinegar

1 teaspoon sugar

1/4 teaspoon salt

2 tablespoons sesame seeds

I started out by making the cucumber salad and setting aside to garnish the noodles with later.  Simply slice and mix all of the ingredients in a bowl and refrigerate until you are ready to use.

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For the sauce:

2 1/2 c. thinly sliced scallions (greens & whites from 1 to 2 large bunches)

1/2 c. finely minced peeled fresh ginger

1/2 c. grape seed or other neutral oil

1 1/2 tsp. light soy sauce

3/4 tsp. sherry wine vinegar

3/4 tsp. Kosher salt, or more to taste

2 packages dried ramen noodles (I use the Ka-me Chinese noodles)

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To make the sauce mix together the scallions, ginger, oil, soy sauce, vinegar, and salt in a bowl. Taste and add more salt or soy sauce if needed.  Make the sauce at least 15-20 minutes before you plan to serve it so the flavors infuse.

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Set aside the sauce and boil water for the noodles and prep your bok choy.  I like to leave the bok choy in thin long slices and I sautéed with minced garlic and a little sesame oil until soft (approx 5-8 minutes).

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Cook the noodles for 3 minutes, drain and serve with the ginger scallion sauce, cucumbers and the bok       choy.  For those of you that like a little kick in your food, add a little sriracha and enjoy.

Actually I’d say best served with a best friend and gossip.

**Another great thing about this sauce is that it keeps well for several days and its delicious served on fish, eggs, rice etc.

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