Wednesday, January 17, 2007

Belgian Endives and Feta

(Or chicory if you will. You know, the white stuff.)

Last night I tried to get inspired by cookbooks, but everything seemed too complicated. So I stir fried some chopped endives in a cast iron frying pan on a high heat, stirring constantly. (In olive oil, naturally.) I added very little salt. When cooked, I mixed in some crème fraîche plus ground pepper, and sprinkled crumbled feta over the top. Browned it all in the pan under a hot grill.
Served it with boiled potatoes, mashed à la Jamie Oliver, i.e. with olive oil.
The bitter taste of the endives and the saltiness of the feta were just delicious together!

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