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1st OCTOBER DEGUSTATION : ENDIVE BOATS OF SPRING CREAM AND ANCHOVIES

Yes, it is another Friday Degustation. We have been making so many Friday D' that it is getting impossible to call it 'Another Friday Degustation'. Mr Washy was going to being us out today but we couldn't decide on a restaurant so the plan of going out is postponed to Saturday. Again, we are cooking according to our moods and inspiration. Most of the time, what is in season and... Ahem, in the fridge.

We had brussels sprout yesterday. We found a creamy sauce recipe that went with it. And it was delicious. You can see it here.

We were quite inspired by it and decided to experiment with it today. This is what we did for our endive fillings:
  1. Melt some butter in a saucepan.
  2. Stirfry the blended leeks (we blended it in order to disguise it. We love leeks but the Washy does not).
  3. Add a couple of tbsp of flour to it. Sprinkle it and continue to stir.
  4. Add milk and bring it to a boil.
  5. Keep stirring as it boils and turns creamy. 
  6. Season with salt and pepper. Continue stirring. 
  7. Take the pan off the heat when it has reached the consistency you want. Note that it will be thicker after it cools.
  8. Fill the endive boats when the creamy mixture has cooled down.
  9. Top with a bit of anchovy.
  10. Now we wait for Mr Washy to enjoy this cold appetizer together with some rosé wine.
Yes, it is tasty! We tried one already. Shhhh!

We are thinking out loud what is to come next...
  • Endive boats with spring cream and anchovies
  • Seared steak with oregano and truffle marinade served cold with a vinaigrette, with tomato salsa on the side
  • Sauteed chicken wings, marinated in Chinese five spice, oyster and fish sauce
  • Pan fried brussels sprout with salami
  • Porcini and truffle pasta

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