Unicorn (Unicorn@Indenial.com)
Mon, 05 Apr 1999 10:53:41 -0400
Reader "Panda" sent today's food funny, along with the following
attribution: "It comes from "A Texan's Guide to Life", which is a
pretty popular book with us western horsey folks. I believe it's
written (or compiled from the sayings of pithy cowboy types) by Texas
Bix Bender."
Always take a good look at what you're about to eat. It's not so
important to know what it is, but you might need to know what it was.
I decided on a healthy vegetarian menu this week. It has been a while
since we did one, and I have had several requests for vegetarian
dishes recently.
Stuffed Belgian Endive
6 oz (150 g) goat cheese
3 Tbs (45 ml) milk
1 scallion (green and white part), finely chopped
2 Tbs (30 ml) finely chopped parsley
1 clove garlic, finely chopped
1/4 cup (60 ml) chopped walnuts
Salt and freshly ground black pepper to taste
2 large heads Belgian endive (French endive, witloof)
leaves separated
Combine the goat cheese, milk, scallion, parsley, garlic, and walnuts
in a bowl and beat with a spoon until smooth and creamy. Spoon or
pipe the cheese mixture onto the individual endive leaves. Serves 4
to 6 as a first course, 8 to 12 as an hors d'oeuvre.
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