The Endive Chronicles

I have to confess something to you all; on occasion I can be a food snob. I try not to be that way, but certain foods evoke pictures of peppy servers wearing thirty seven pieces of flare and pushing the latest in dippers, kickers and poppers. Now, I won’t deny that I harbor a secret love for the popper, especially the ones featuring jalapeño and some type of ooey, gooey cheese in the center, but vanity often has kept me from admitting that fact. I mean why the catchy name? I don’t need a kicky name to make my food more fun, and it doesn’t taste better because of it. So why can’t they be referred to by a name with a touch more dignity?

On Christmas day as I devoured my new cookbook Seattle Kitchen by the illustrious Tom Douglas, I was a little dismayed to find a recipe for an olive popper. Putting my snobbery aside, I read the recipe and immediately began to salivate. Developed by Palace Kitchen Executive Chef Erik Tanaka, this recipe is unusual in the land of poppers. It boasts a crisp cheddar shell and is stuffed with a cream cheese filled kalamata olive. A bit retro, but updated nicely. Could it be? Has this thing I have so vainly shunned, yet secretly enjoyed reached a new plain? I believe it just may have.

A door had opened, inspiration and excitement over took me. I realised I had a recipe of my own that would be perfect to adapt so as to take on a similar form. So I took to the kitchen with a tornado’s fury and out of the aftermath came these savory filled treats with curry and cheddar. I tested them out on friends and happily they were well received, I hope they are with you as well.

Curried Cheddar Bites (Poppers)

8 oz cheddar cheese, grated and at room temperature

1 to 2 TBS curry powder (I use a spicy brown curry, but use your favorite)

1 shallot, finely minced

7 to 8 TBS flour, (seven if you are using 2 TBS curry, 8 if you are only using 1 TBS curry)

1 TBS butter, at room temp

1 tsp Worcestershire sauce (more if the dough is too dry)

1/4 tsp kosher salt

For the filling choose either:

1 Yukon Gold potato, baked cooled and diced into small cubes

1 green pepper, ribbed, seeded and diced small

1 poblano chilie, ribbed, seeded and diced small

1/4 cup golden raisins, plumped and drained

Whatever you can imagine the possibilities are endless

For garnish:

Cilantro, chopped

Shallot, sliced, floured and fried till crisp

Combine all ingredients in a food processor and pulse until everything is incorporated and the dough comes together. The dough can be refrigerated at this point, but it is not necessary to do so before baking.

Preheat your oven to 325F and cover a baking sheet with parchment or a silpat baking mat. Use a teaspoon or a small scoop to measure out the dough and form into a little ball. Using your finger tip make an indent into the center of the ball, insert your filling and pinch to close. Place on your prepared baking sheet, leaving space in between as they do spread the tiniest bit. Place in the oven and bake for 20-25 minutes. Serve warm with chutney or spiced yogurt sauce and cilantro to garnish.

Yogurt Sauce

1 cup Greek or other well drained yogurt (sour cream and creme fraiche will also work)

1 tsp ground cumin

1 TBS cilantro

Kosher salt, to taste

Fresh ground pepper, to taste

Mix ingredients together, taste and adjust seasoning according to your taste.

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