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Friday, November 23, 2012

New recipe, November 23, 2012

Braised Endive, from the December 2012 Eating Well (it's on the lower left in this photo), with Thanksgiving leftovers. Yum! The endive is very nice--it gets a 4. We would add a bit more garlic and thyme, and a touch more salt (we used an unsalted chicken stock).

Wine: Gruet Blanc de Noirs

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