Two Years, a Warm Endive Anniversary Salad and The 2009 Holiday Bonanza

Two years ago I clicked the publish icon for my first post, and what an amazing time it has been ever since. At the time I was living out in the Hamptons in New York, and had just finally figured out that I wanted to spend my life writing and creating recipes. Since then I have moved home to Seattle, then away again to Petaluma, contributed to a book, become a columnist, and have learned that despite a slight rough patch in the kitchen this fall. There is nothing I like better than to spend my days stirring, chopping and writing recipes to share with you. I cherish the thought that with constant upheaval in my life that wherever I go, I am able to take you all with me.

In this next year, I hope to get to know some of you shy readers a little better. Whether it is to comment on a post or just to introduce yourself, drop me a line. One of the greatest things about a blog is the people who visit it.

Thank you all for visiting The Endive Chronicles, I hope you enjoy this years endive recipe.

Warm Anniversary Endive Salad

2 Bacon Strips*, chopped (I recommend getting a nice thick bacon from your butcher)

3 Endive Heads, sliced in half

2 TBS Butter

2 Cardoon Ribs, julienned  trimmed with the fibers removed

10 oz. Crimini Mushrooms, sliced (I wanted to use chanterelle, but it is way late in the season and I am so not paying California prices)

2 Shallots, sliced

2-3 tBS Fresh Lemon Juice

1 TBS Dijon

1 TBS Marjoram

Freshly Ground Pepper, to taste

Sea Salt, to taste (you may not need it depending on the saltiness of your bacon)

1/4 cup Parmesan, grated

In a large skillet, brown the bacon over medium heat and drain on a paper towel, leaving the excess bacon grease in the pan. Add in the endive and brown on both sides before removing to a baking pan and set aside in a baking dish. Add the butter and cardoons to the pan and saute for a few minutes before adding in the mushrooms and shallots.

When everything is tender and cooked through add in the lemon juice, Dijon, most of the marjoram pepper and any salt, stirring well to coat. Keep warm on low until serving. Sprinkle the endive with some of the parmesan and run under the broiler until the cheese is brown.

To plate, arrange the endive on a platter and top with the rest of the marjoram, parmesan and the bacon. Serve warm.

*The bacon was a gift from my wonderful friend Chef Jen of the hilarious and delicious blog Diary of a Knife Thrower . You should seriously check it out. I totally recommend her recipe for Santa Fe Thanksgiving Custard.

The 2009 Endive Chronicles Holiday Bonanza

It’s that time of year again, the moment you’ve surely all been waiting for, The Endive Chronicles 2009 Holiday Bonanza. For those of you who don’t know, I am one of those strange people who love the holidays and I looks for any excuse to celebrate. So, for the second year in a row I am bring the celebration to The Endive Chronicles to share with you. This year’s holiday bonanza will consist mostly of dessert and sweet breakfast recipes. They’re not foods I do very often, but apparently I have sugar plums dancing in my head these days. Maybe it’s too much Tchaikovsky. I’ll be posting every few days throughout December, so don’t miss out!

Happy holidays everyone!