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