Belgian endive in garlic tomato sauce

2019-10-21

I still had a few endives from that case I bought in Las Cruces 2 weeks ago.

I didn't want to repeat the Ham Rolls with béchamel so quickly after last time, so I gave it a garlic tomato sauce instead. That was the only different ingredient, yet such different flavors. Amazing, delicious.

I served this with a baked potato.  

 

Pic1: Belgian endive in garlic tomato sauce
Pic2: with baked potato

 

INGREDIENTS

This is what you need for 2 servings:

  • 2 lbs. Belgian endive
  • ½ white onion
  • 8 plum tomatoes
  • ½ lb. Black Forest ham
  • 4 garlic cloves
  • S&P

Directions

Pic3: ham
Pic4: endive
Pic5: tomatoes

 

Pic6: crush/puree
Pic7: onions, ham
Pic8: add endive

 

Pic9: add tomatoes, garlic
Pic10: simmer 20 minutes
Pic11: add more garlic

 

witloof soup with boursin cheese

2019-10-23

If you see one of my stews, there's a better than 75% chance that you'll also see the corresponding soup. This is the soup was derived from the above recipe. As usual, I gave it a little twist to make it different than the original dish.

INGREDIENTS

This is what you need for 2 servings:

  • witloof stew leftovers as above
  • boursin cheese
Pic12: witloof soup with boursin cheese

Directions

 

Pic13: leftovers
Pic14: add water & boursin, simmer
Pic15: all done