Watercress and Endive Salad

 

I was going to wait to post this until I actually made it but most places these days, at least in Maine, hardly anyone knows what watercress is. You can't buy it in Hannaford but I am going to buy some seeds to grow it!

 

Ingredients

 

1 bunch watercress

6 heads Belgian Endive

1/2 cup olive oil

3 tablespoons wine vinegar

1/4 teaspoon salt

freshly ground black pepper

1/8 teaspoon paprika

1 teaspoon minced onion 

 

Process

 

 1. Before untying the watercress (if tied), cut off part of the stems to make short sprays. Discard the stems and untie the bunch. 

 

2. Crisp watercress sprays and endive in water about fifteen minutes before using. Dry gently in paper towels. 

 

3. Cut the endive heads in half lengthwise, beginning at the root ends. Cut into bite sized pieces. 

 

4. Combine the olive oil, vinegar, and seasonings and mix well. 

 

5. Place the endive and watercress in a salad bowl and sprinkle with the salad dressing. Toss lightly and serve.  

Stewed Endive with Cream Sauce

Ingredients

3 large endive

4 ounces butter

1 1/4 cup cream

grated nutmeg

salt and pepper

Process

 1. Take the 3 endive, clean thoroughly, and cut off all outer green leaves and wash endive in several waters.

2. Drain and blanch in boiling salted water for 10 minutes.

3. Remove, cool in cold water, take out and press out water. 

4. Chop the endive and place in saucepan with 4 ounces of butter and cook for 15 minutes, until dry. 

5. Pour 1 and 1/4 cup cream over it, very little at a time. 

6. Add grated nutmeg, salt, and pepper to taste. Stir well and leave for 5 minutes.

Endive and Caviar Salad

 

 This little gem of a recipe is written out by Hi-Ho but credits the restaurant Jean-Louis, an iconic yet permanant closed restaurant in Greenwich, CT.

Ingredients

4 endive

1/2 cup heavy cream

1/2 cup sour cream

juice of 2 lemons

cayenne pepper

1 Tablespoon chives

1 tsp tarragon

4 Tablespoons salmon caviar

4 Tablespoons black caviar

4 Tablespoons white caviar

Process

1. Wash and slice the endive 1/4 " from top to butt. Toss with juice of one lemon. 

2. To create a cream dressing, combine heavy cream, sour cream, cayenne, tarragon, and the juice of one lemon in a bowl.

3.  Marinate the endive in the cream dressing for 5 minutes. 

4. Add chives and caviars and toss gently. 

5. Serve on cold plates. 

Serves 4.

Easter Dinner with recipe for Cheesy Cauliflower Casserole

It's nothing much but here are some pictures of our Easter dinner. Something about Easter makes me want to make it colorful. Maybe it is inspired by all the hues of the plastic Easter eggs and yummy jellybeans but I always breakout Mima's purple china plates and choose colorful foods to eat.

As an appetizer I spread Endive leaves with Boursin and topped witha locally made salsa.

Mashed purple potatoes and a Cheesy Cauliflower casserole. (From Giverecipe.com but see below). I made the cauliflower extra cheesy but I did use an orange Cauliflower.

Lamb with mint jelly and a nice wine.

Cheese Cauliflower Casserole

Serves: 6

Ingredients

• 5 cups small cauliflower florets
• ½ lemon to avoid the bad smell when cooking cauliflower
• 1 and ¼ cups milk
• 1 tablespoon olive oil
• 1 egg
• 2 tablespoons flour
• 1 and ½ teaspoon salt
• 2 teaspoons ground black pepper
• 1 cup parmesan

Instructions

1. Preheat oven to 390F 
2. Steam the cauliflower florets in a steam basket for 10 minutes.  Place ½ lemon in the steam basket or in the pot to avoid the bad smell. 
3. Drain and transfer the florets into very cold water. Drain and put aside.
4. Whisk milk, olive oil and egg. Add in flour, salt and black pepper and whisk until smooth. Fold in ¾ of parmesan. Toss in the steamed cauliflower florets and coat them well with this sauce. 
5. Transfer it into a casserole dish and bake for 40 minutes. 
6. Remove the casserole from the oven, throw the remaining Parmesan over it and bake for another 5 minutes or until the cheese melts and gets golden.