W is for Witlof

W is for Witlof

Known as Witlof in Australia, it's also called Witlof Chicory and French or Belgian Endive. Witlof is a form of radicchio of a similar shape. It is produced by removing the young plant from the ground, trimming its roots and top and replanting it under sand in darkness until it produces a tight, anaemic-looking spear. Witlof is used a lot in Europe and I have Dutch friends who make a big specialty of preparing it. I enjoy it many ways, particularly in salads or as an hors d'oeuvres as shown in the recipe below. I am posting two recipes today because the Endive boats has appeared on this blog once or twice over the years and though delicious is not particularly different any more. It is,  however, a favourite of ours and we have often taken it to parties.

Endive Boats

1/2 Red or green pepper finely chopped

1/2 cup radishes finely chopped
1/2 cup carrot peeled & grated
2 Tbs shallot finely chopped
2 oz feta cheese, finely crumbled
1/4 tsp black pepper
1/8 tsp salt
2 Tbs snipped fresh dill
1 Tbs lemon juice
1 Tbs olive oil
2 endives (20 leaves)
sprigs of dill for garnish

1. In a medium bowl combine first 8 ingredients - through dill - in another bowl whisk lemon juice and oil. Pour over mixture, stir to combine.


2. Spoon 1 tbs of filling into bottom 2/3 of each leaf. Garnish with small sprig of dill.

The recipe below is Australian and I assume by continental parsley they mean Italian or flat leaf.

Witlof braised in white wine

40 g butter

2 tsp olive oil
2 garlic cloves, thinly sliced
4 large witlof, halved lengthways
160 ml (2/3 cup) dry white wine
Chopped fresh continental parsley, to serve

1. Step 1

2. Heat the butter and oil in a large frying pan over medium heat. Add the garlic and stir-fry until aromatic. Add the witlof, cut-side down. Cook, turning occasionally, for 5 minutes or until browned.

3. Step 2

4. Add the wine and season with salt and pepper. Cover and simmer for 6-8 minutes or until tender.

5. Step 3


6. Transfer the witlof to a serving dish. Pour over the wine mixture and sprinkle with parsley to serve

Have a great day
 

E is for Endive Snow

Endive is a bitter leafy vegetable that is often used in salads or eaten as a side dish. There are multiple varieties of endive, including Belgian endive, escarole, and curly endive (frisée). Like other greens, endive is very low in calories, which makes it a great addition to any weight-loss plan. Endive is a good source of potassium, a mineral involved in managing blood pressure and preventing osteoporosis. It is also a potent source of vitamin K, which may prevent bone fractures. A lot of people are unfamiliar with the Belgian Endive but it is one of my favourites and I like it several different ways. The Dutch have a number of recipes for it too, they call it Whitloof. We have a friend who often prepares it but won’t share her recipe. She says she can then serve it to us and it will be ‘different’.

I can't believe it, the snow started early Saturday night and has been snowing all day on Sunday. It's April for goodness sake.

This is one of our favourite ways to prepare Belgian Endive.


Endive Boats

Reader’s Digest Live Longer Cookbook

1 small Red or green pepper finely chopped
3 lge radishes finely chopped
1/2 cup carrot peeled and grated
2 Tbs shallot finely chopped
2 oz feta cheese, finely crumbled
1/4 tsp black pepper
1/8 tsp salt
2 Tbs snipped fresh dill
1 Tbs lemon juice
1 Tbs olive oil
2 endives (20 leaves)
sprigs of dill for garnish

1. Instructions:  In a medium bowl combine first 8 ingredients - through dill - in another bowl whisk lemon juice and oil. Pour over mixture, stir to combine.
2. Spoon 1 tbs of filling into bottom 2/3 of each leaf. Garnish with small sprig of dill.
Author Notes
Can add 1/2 cup shrimp or other seafood.

Have a great day