Summers in Ticino are becoming increasingly warmer, and my diet lately has been made of salads, spare ribs (the only meat I still truly enjoy), and more salads. Continue reading →
I’ve been consuming loads of vegetables with chickpeas, beans, and lentils, but for once I wanted something with a stronger taste, and this beet and Roquefort salad with a honey dressing is the result. The sweetness of the honey dressing, and the beetroot contrast the powerful taste of Roquefort. For the texture I dry roasted a few buckwheat grains, with the arugula they make up the crunchy side of the recipe, while for the softness there’s the cooked root and the cheese. This is something I would easily serve during a dinner with friends, either as a starter, or as a side.
Beet and Roquefort Salad with a Honey Dressing
Recipe for 3-4
Prep time: 15 min
4 tbsp. buckwheat
200 g peeled cooked beetroots
50 g arugula
60 g Roquefort
1.5 tbsp. runny honey
1.5 tbsp. white wine vinegar
1.5 tbsp. rapeseed oil
Salt and pepper
In a pan toast the buckwheat on a medium fire for 4-5 min, shake pan regularly. Remove from pan once they’re crunchy and fragrant.
Cut the beetroot into chunks of about 2 cm. On a serving plate, alternate the arugula leaves, the beetroot pieces, the buckwheat grains, and crumble the Roquefort on top.
In a bowl, mix the ingredients for the dressing, and drizzle on top of the salad.
What better than a warm soup when it’s cold outside? Well, there are other things but this is a blog about cooking. Continue reading →
I personally have periods where I could eat soup every day and other times it’s the opposite. I’m still in Valais and a friend and former school mate from Germany has come to stay with me for a few days. The day she arrived I thought it would be nice to have a simple lunch so I made this soup and served it with some brown bread. My ideas was to make a soup with a food combination I like and of course to make it with seasonal products. Endive is seasonal and it marries so well with blue cheese. I went and baked the endive; for the rest of the soup I followed the same method I use when I make a blue cheese sauce for pasta, I just added a little more cream.
Endive and Blue Cheese Soup
Recipe for 2
Prep time : 10 minutes
Cook time : 45 minutes
500 g endive
70 g Roquefort
Salt and pepper
1.2 dl cream
1 large tbsp melted butter
A few walnut kernels (and eventually a little walnut oil)
Heat oven at 220°C.
Cut the endives in half lengthwise and place in an oven proof dish. Pour over the melted butter and season with salt and pepper. Place in the oven for about 40 minutes or until the endives are soft.
Meanwhile in a pan place the cream and the Roquefort in a pan and cook on a low fire until the cheese has melted.
Once the endives are ready place them in a blender and whiz until pureed. Add them to the Roquefort and cream and mix.
Serve hot and garnish with roughly chopped walnuts and eventually a drizzle of walnut oil.
I can’t remember the last time I had endive. This veggie, with its slightly bitter taste, is something I love to pair with blue cheese; this is what motivated this week’s recipe. I cooked this for my mother and I for our almost traditional Thursday lunch get-together. Continue reading →
Historically, hazards and accidents have often been at the origin of discoveries; in cooking this happened so often. The endive is the result of such hazard. The discovery of the endive is attributed to a Belgian farmer who, around 1830, forgot to look after the chicory he had been growing. The roots had grown into endives and when the farmer tasted them, he liked their distinctive flavour (info: http://www.veraveg.org/Veg%20History/Veg%20History%20Endive.html ).
Caramelized Endive with Blue Cheese and Walnuts
For 2 people:
Time: 25-30 min
1 generous tsp sugar
2 tsp breadcrumbs
3 dry roasted chopped walnut kernels
40g blue cheese (I used Roquefort)
2-3 chopped sage leaves
2 small tsp sour cream
Salt and pepper
Heat the oven at 200C and lightly oil a baking dish.
Cut the cleaned and dried endives in half. On a reasonably hot pan add the butter and sugar. Once the butter starts to bubble add the endives face down and leave them until browned and caramelized, about 3 min. Remove and place in the oiled baking dish.
In a bowl mix the bread crumbs, the chopped sage and walnuts, pepper and a little salt. Crumble the blue cheese in the mix and rub the preparation together until evenly mixed. Add the sour cream and mix again.
Spoon a quarter of the blue cheese preparation on each endive half and place in the oven for 15-20 minutes. Serve hot.