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About The skanner. (Portland, Or.) 1975-2014 | View Entire Issue (Oct. 5, 2011)
Food Endive Adds Flair B oth white and red varieties make an immediate style statement with minimal effort. Endive (say on-deev) can help you keep a lid on calories, too. At only one calorie per spear, endive is truly the “slimmer dipper,” a more wholesome choice than crackers or salty chips. 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 — there’s no need to wash it or spin it dry. Its captivating bit- tersweet flavor has made endive a complement to apples, pears, nuts, smoked fish and roast meats. For more ideas, visit www.endive.com. 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 Endive Baked with Mustard, Thyme and Cream Serves 4 6 medium endives 1 tablespoon unsalted butter 1/2 cup heavy cream 1/2 cup chicken broth 1 tablespoon Dijon mustard 2 fresh thyme sprigs 1/4 teaspoon salt Freshly ground black pepper Chopped parsley for garnish Preheat oven to 400°F. Cut endives in half lengthwise. Use some of the butter to grease bottom of baking dish just large enough to hold endives in a single layer. Put endives in baking dish, cut side down. Dot with rest of butter. Cover with lid or aluminum foil and bake until tender when pierced, about 45 minutes. In small saucepan, combine cream, broth, mustard, thyme, salt and a large pinch of black pepper. Whisk to blend. Bring to a simmer over moderate heat and simmer gently until mixture has reduced to 1/2 cup. Keep warm. Remove endives from oven and turn them cut side up. Preheat broiler and position a rack 12 inches from element. Pour reduced cream mixture over endives. Broil until endives are richly browned and sauce has thickened. Set aside for about 5 minutes to cool slightly, then remove thyme sprigs, garnish with parsley and serve. Caldwell’s, Hennessey, Goetsch & McGee Funeral Home Von D. Bailey Funeral Director 20 NE 14th Avenue Portland, OR 97232 503-232-4111 Fax 503-231-1586 von.bailey@sci-us.com Page 8 The Portland and Seattle Skanner September 5, 2011
