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Nikki Cascone, the Princess at 24 Prince

YumSugar — Wed, 26 Mar 2008 15:28:32 -0700

Last week, Top Chef contestant Nikki Cascone almost went home because of a bad batch of mushrooms. However I've been fully assured by several Sugar cohorts that it must have been a fluke because her food is fabulous. After a recent Coutorture cocktail event, my pals told me that the appetizers were delicious and the desserts - specifically the doughnuts with melted chocolate - were to die for. One of the apps that stood out to me was an endive boat filled with apple, pecorino cheese, and chives. With my recent endive fascination, I knew I had to get the recipe. Luckily, the folks at 24 Prince were kind enough to pass it along.

You can check out the recipe, along with other droolicious food photos and photos of Chef Nikki all glammed up; just read more.

Apple and Endive Boats
From Nikki Cascone at 24 Prince

Ingredients

1 Gala Apple
4 Large Endives
1 tbsp Chopped Chives
4 tbsp Citrus Vinaigrette [recipe follows]
1/3 cup shaved Pecorino Cheese
Fresh Mint, chiffonaded

Directions

Julienne the whole apple into a mixing bowl.
Peel off large outer leaves of endives to use as boats to hold the salad. Finely chop the remaining hearts and add to apple.
Add chives to mixing bowl.
Add Citrus Vinaigrette into salad.
Add Pecorino Cheese into mixing bowl with salad.
Mix altogether and place a small amount of salad into each endive boat, garnish with fresh mint.

Citrus Vinaigrette
1 cup extra virgin olive oil
Juice of 1 lemon
Juice of 1 grapefruit
Juice of orange
1/2 cup sugar
salt to taste

Emulsify ingredients together.

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Photos courtesy of Jayne Wexler
Hair and Makeup by Don Rockicki

Killer App: Endive Boats

YumSugar — Tue, 25 Mar 2008 14:28:11 -0700

The other night I got home from work and was starving. Unfortunately we had late dinner plans that evening, so I couldn't chow down too heavily. We also had limited supplies in our cabinets; there was no bread, crackers, or fruit to snack on. Oddly there were several heads of fresh endives and I figured that was a good place to start.

Endive is great in that you can trim the bottoms off and use the leaves in lieu of crackers. Sometimes I just dollop a mixture of blue cheese and candied walnuts on the ends, and other times I use a tapenade or a hummus. This time I ended up ~~cleaning out my pantry~~ blending canned tuna, hummus - it was a nice replacement for mayonnaise - sundried tomato/olive tapenade, and chopped cherry tomatoes into a creamy mixture. I then placed a small spoonful on each end. It ended up being the perfect snack and I was able to save the rest of the mixture - which I put on top of a bed of leafy greens - for lunch the next day.

If you've never had endive, I suggest you give it a try. The outer leaves tend to be more bitter than the inner ones, which are creamy and mild. Just think of them as carb-free savory crackers, and top them with whatever you feel like! They're a great personal snack and make for an elegant appetizer. Most people are always thrilled by them, so give it a go and let us know what you make!

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Yummy Link: Endives With Blue Cheese, Grapes and Walnuts

YumSugar — Thu, 11 Oct 2007 14:28:51 -0700

Endive petals are one of my favorite snacks to serve at a party. Usually I just slather a little honey/blue cheese mixture on, but this recipe for endive petals with blue cheese, grapes and walnuts really takes it to the next level. - Ladle and Whisk

Yummy Link: Tuna Endive Boats

YumSugar — Thu, 19 Jul 2007 06:27:18 -0700

I was addicted to endives for a while. They're like crackers, made from vegetables instead. You better believe I'm going to give these Fancy Schmancy Tuna Endive Boats a try. - Jumbo Empanadas

Goat Cheese Endive Bites: A Simple and Fresh Party Pleaser

YumSugar — Sat, 27 Dec 2008 08:00:09 -0800

For New Year's Eve, my friend Jenny is hosting a party with appetizers, and she's asked me to bring something. I know that she's already going to have buffalo wings, nachos, and virtually every chip and dip combination. To be different, I'm going to bring these goat cheese and dill endive boats. My friends won't be able to resist the combination of the crisp, slightly bitter endive with creamy, tangy goat cheese. Compared to the rich, bold flavors of the other appetizers, these crudités will be a breath of fresh air. To make these for your next gathering, read more.

Goat Cheese and Dill Endive Boats
From Martha Stewart

Ingredients

5 ounces goat cheese, softened
3 tablespoons heavy cream
2 teaspoons extra virgin olive oil
1 teaspoon dill, chopped, plus more for garnish
2 to 3 endive heads
Black pepper

Directions

In a medium bowl, combine goat cheese, cream, olive oil, and chopped dill together, blending with a fork.
Season with black pepper to taste.
Using the back of a spoon, spread the inside of each endive leaf with goat cheese mixture. Garnish each boat with a sprig of dill.

Makes 24.

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Monday's Leftovers: Belgian Endive, Chicken and Citrus Salad

YumSugar — Mon, 02 Apr 2007 08:57:32 -0700

The best part about a roast chicken (or in our case a hen), is that the leftovers can be used in a trillion different ways: sandwiches, wraps, soups, fried rice, the list goes on and on. This past weekend I ended up eating too much meat and not enough vegetables, so I'm thinking that a salad sounds fantastic. One of my favorite things is a simple, light salad (or salad wrap) and right now I'm totally obsessed with Belgian endives. So when I stumbled across this recipe for Belgian Endive, Chicken and Citrus Salad, I knew I'd found the perfect recipe for the leftover cornish hen. To check out the recipe (and we're talking simple, low-cal and delicious), read more

Just replace the chicken breast in the recipe with any leftover meat from yesterday's cornish hen.

Belgian Endive, Chicken, and Citrus Salad
From Delicious Living

Serves 1

1 leftover chicken breast
1 small Belgian endive
1 navel orange
1 pink grapefruit
2 leaves butter lettuce
1/2 tablespoon white wine vinegar
1 tablespoon extra-virgin olive oil
1/2 teaspoon agave nectar or honey
Pinch of chili powder
Salt and pepper

1. Slice chicken and set aside. Trim and core endive. Slice leaves crosswise into 1/2-inch pieces.
2. With a paring knife, remove peel and pith from orange and grapefruit. Using the paring knife, remove pulp segments from membranes (do not discard membranes). Toss citrus segments with endive and arrange over butter lettuce leaves. Top with sliced chicken.
3. Squeeze orange and grapefruit membranes into a small bowl to extract remaining juice. Add vinegar, oil, agave or honey, and chili powder; whisk and season with salt and pepper. Pour dressing over chicken and salad.

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Side Salad: Winter Salad of Endive, Pear, and Walnuts

YumSugar — Sat, 23 Dec 2006 00:04:11 -0800

It's easy to forget about salads when, in the winter, I crave hearty, more filling warm dishes. I'm determined to break this habit and make more salads during the cold months. After all, winter salads are a great way to incorporate fresh, local, in season ingredients into any meal. Salads also are a nice vegetarian option for dinner parties. Nuts, fruits, cheeses, warm vinaigrettes, and lesser used greens make salads a very now, very light side. To make one tonight to go along with your robust main, read more

Winter Salad of Endive, Bosc Pear and Roasted Walnuts
From Whole Foods

Dressing:
1/2 cup extra virgin olive oil
1 tbsp freshly squeezed lemon juice
1 tbsp Chardonnay vinegar
1 tsp honey (optional)
sea salt, to taste
Salad:
8 cups leafy green lettuce leaves, torn
2 Belgian endive, trimmed and thinly sliced
3/4 cup crumbled feta cheese
1 large Bosc pear
1/2 cup roasted walnut pieces
freshly ground black pepper, to taste

Mix dressing ingredients together and set aside.

Place lettuce, endive and feta cheese in a large salad bowl.

Toss with dressing.

Cut the pear into quarters. Remove the core. Cut each quarter into thin slices and lay decoratively on top of salad.

Sprinkle with walnuts.

Just before serving, grind fresh black pepper over the top of the salad.

Serves 6

Substitution: Substitute agave nectar for the honey. Substitute toasted walnut oil for the extra virgin olive oil.

Nutrition Info:
Per Serving (176g-wt.): 230 calories (180 from fat), 19g total fat, 4g saturated fat, 6g protein, 12g total carbohydrate (4g dietary fiber, 6g sugar), 15mg cholesterol, 220mg sodium

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Fast & Easy Dinner: Salad with Potato Apple Pancakes

partysugar — Thu, 31 Jan 2008 09:43:31 -0800

Ever since I made potato latkes, I've been seriously craving crisp flat potatoes. This recipe for a salad topped with potato and apple pancakes will definitely satiate my hunger. Endive and green leaf lettuce are tossed with a smooth sour cream dressing. Grated apples, potatoes, and onions are mixed with parsley and bread crumbs to make a flavorful and crunchy pancake. Take a look at the recipe when you read more.

Salad with Potato Pancakes
From Food and Wine magazine

1/3 cup sour cream
1/4 cup milk
2 tablespoons chopped fresh chives or scallion tops
1/4 teaspoon wine vinegar
1 3/4 teaspoons salt
1 1/4 teaspoons fresh-ground black pepper
1 pound baking potatoes (about 2), peeled
3 tart apples, such as Granny Smith, cored
1 small onion
1/4 cup chopped fresh parsley
2 eggs, beaten to mix
1/2 cup dry bread crumbs
2 to 3 tablespoons cooking oil
1 small head curly endive (about 3/4 pound), torn into bite-size pieces (about 2 1/2 quarts)
1 small head red- or green-leaf lettuce (about 1/2 pound), torn into bite-size pieces (about 1 1/2 quarts)

In a small glass or stainless-steel bowl, combine the sour cream, milk, chives, vinegar, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Mix well and set aside.
In a food processor with a grating attachment, grate the potatoes, 1 1/2 of the apples, and the onion. Transfer to a large bowl and stir in the parsley, eggs, bread crumbs, and the remaining 1 1/4 teaspoons salt and 1 teaspoon pepper.
In a large nonstick frying pan, heat 1 tablespoon of the oil over moderate heat. Form the potato mixture into twelve pancakes about 21/2 inches wide and 1/2-inch thick, using about 1/4 cup of the mixture for each.
Cook the pancakes in batches, turning once, until crisp and golden, 3 to 4 minutes per side. Keep the cooked pancakes warm in a 200° oven on a baking sheet lined with paper towels until the last batch is done. Use 1 tablespoon of oil for each batch.
Cut the remaining apples into thin slices. Put them in a large bowl along with the greens. Add all but 2 tablespoons of the dressing and toss.
Arrange the salad on plates and top with the pancakes. Drizzle the remaining dressing over the pancakes.

Serves 4.

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Monday's Leftovers: Steak Salad

partysugar — Mon, 11 Feb 2008 08:13:51 -0800

When making a hearty dinner salad, one usually thinks of adding grilled chicken. However, cooked steak is equally delicious served over a bed of greens. Leftover steak makes a nice complement to greens, red onions, and cherry tomatoes. This recipe calls for blue cheese but if that's too strong a flavor, substitute with crumbled goat or feta cheese. For the recipe please, read more.

Steak Salad
From Giada De Laurentiis

1/2 head romaine lettuce, cut into bite-size pieces
1 large head Belgian endive, thinly sliced crosswise (about 1 1/2 cups)
1/2 red onion, thinly sliced into rings
3 cups fresh baby arugula
12 cherry tomatoes, halved
4 ounces Gorgonzola, coarsely crumbled
Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper
1 pound steak (such as New York, rib-eye or filet mignon), pan-fried or grilled and chilled

In a large bowl, combine the romaine lettuce, Belgian endive, red onion, baby arugula and cherry tomatoes, and half of the cheese.
Toss the salad with enough vinaigrette to coat. Season the salad with salt and pepper, to taste. Arrange the salad on a platter.
Cut the steaks crosswise into thin slices. Arrange the steak slices atop the salad and sprinkle with the remaining cheese.
Drizzle more vinaigrette over the steak slices and serve.

Serves 4.

Red Wine Vinaigrette:

1/2 cup red wine vinegar
3 tablespoons lemon juice
2 teaspoons honey
2 teaspoons salt
Freshly ground black pepper
1 cup olive oil

Mix the vinegar, lemon juice, honey, salt, and pepper in a blender.
With the machine running, gradually blend in the oil.

Makes 1 2/3 cups.

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Wintery Side: Leafy Green Salad

partysugar — Sat, 24 Nov 2007 04:18:39 -0800

A large bowl filled with leafy green salad is a great way to brighten up a drab dining table. Celery and apple add crunch, while shaved parmesan gives a smooth and salty bite. The classic cider shallot vinaigrette is mild, making this salad good for a potluck or holiday dinner. It pairs with a variety of things from hearty lasagna to oysters to steak and potatoes. Get the versatile recipe now, read more

Winter Green Salad
From Bobby Flay

1 small head escarole, torn into bite-sized pieces
2 Belgian endive, leaves separated
2 celery stalks, cut on the diagonal into thin slices
1 Granny Smith apple, halved cored and thinly sliced
Shaved Parmigiano Reggiano, for garnish
2 tablespoons cider vinegar
2 tablespoons white wine vinegar
1/2 shallot, finely diced
1/2 cup olive oil
Salt and freshly ground pepper

Combine greens, celery, apples, and cheese in a large bowl.
Whisk together both vinegars and the shallot. Slowly whisk in the oil, and season with salt and pepper.
Toss the salad ingredients with some of the vinaigrette.

Serves 4.

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