Sorry, now that I don’t have anymore entries in queue, I’ve lost the urgency to finish posting these.

Common in presentations for Belgian endives, they can be used as “boats” or little bowls to place food on. As well as steaming the endives, I took a small bundle of enoki mushroom, dipped in egg spiced with some cumin, tumeric and salt. Once the mushrooms have been dipped, I shallow fried them so that the egg cooked, leaving the appearance that the mushrooms were wrapped in an egg blanket.

Endive Boats

Before dinner, on my way home I decided to drop by Whole Foods in Yorkville one of the only two Whole Foods in Ontario. Whole Foods is a large chain of supermarkets from the US, and is always seen on the tv show Top Chef, which is where I heard about the store. I grabbed some Gruyère and Blue Haze cheese as well as some fresh lemon & pepper fettucini.

The second I got home, I set the pot to boil and prepared some fresh alfredo sauce, substituting some of the Parmesan with Gruyère and Blue Haze. Throwing in some sage and portobello mushrooms. It was, the most delicious dish I had ever made.

Fettuccine Alfredo

Fettuccine Alfredo

After a visit to the grocery store, I bought some Belgian Endives, with no idea how to prepare them at all. After looking up a few recipes with them, I noticed quite a few involved steaming the endives and cooking it with chickpeas. I decided to throw some kidney beans into the dish as well, just for the sake of variety.

In a small pot, take about 1/2 a cup of rehydrated chickpeas and boil them with just enough stock to submerge them. After boiling for about 15 minutes, the chickpeas should be slightly soft. After separating the leaves of the endives, place them on top of the chickpeas, adding tablespoons of stock as required. Once they have cooked throughly, crack an egg on top and steam until the egg white turns opaque. Sprinkle a little salt and pepper, and that’s it!

Chickpea, Kidney Bean and Steamed Endives