Sep 30, 2008

Caramelized Chicory

Filed under: Sides,vegetables,Recipes — Tags: , , , , , — Kay @ 11:52 am

Now there are no forbidden fruits vegetables in my kitchen, and we all love chicory here (endive when you’re in the US), but I think most -and I use the term loosely- people don’t care for the slight bitterness. Such a shame because you can actually use it to your advantage and create a perfect balance between all the flavors.

It’s so much fun to come up with recipes that will make you like those types of food you usually don’t really care for. I ran into this recipe not too long ago, tweaked it and now it’s a great side-dish for me. It’s a real simple recipe with only a few basic ingredients, I like those best, but what I really like is the the incredibly short preparation time.

This is a perfect side recipe to a good roast!


4 medium heads of chicory
1 tbsp orange juice
2 tbsp butter
3 tbsp honey
2 tbsp oil


The chicory, all crunchy, white and yellow and also pretty easy to work with. The bitterness greatly reduced over the years, even my munchkin loves it.

I’ve used 3 heads because that’s all I had in my fridge and it’s pouring here, the recipe will be better if you use 4 of them.

Cut off the end, peel off a few outer leaves, cut the chicory in half length-ways and remove the center core. The core is the most bitter part. If you leave it in, it will become much milder during cooking, though. Give them a quick wash and dab the excess liquid off with a clean towel or a paper towel.

Grab yourself a bowl – I would be lost without my glass bowl collection. Now measure 3 tbsp honey and one tbsp orange juice. You can use fresh or packaged, it doesn’t really matter. I’ve used packaged. Now don’t give me that look! If I’d have to rely on just one tbsp juice for my vitamin C intake, I’d be in trouble. I’m not going out in the pouring rain for 1 tbsp OJ. No no, that ain’t happening! :)

Stir to combine.

Combine 2 tbsp olive oil with 2 tbsp butter and add the honey mix. Turn on the heat. It’s slightly unorthodox (that’s my middle name:) to combine it all at this point, but it really works, trust me! Don’t you just love how you keep seeing different hands and fingers in my photos?

Now get everything sizzling hot.

Plunge in your chicory. Don’t ask me how I took this shot and not broke the focus entirely, pure luck I guess. Those are my hands, btw.

Make sure you coat all the chicory with the honey/butter mix and leave it be for a while, the edges need to caramelize so don’t stir. Cook for 3 minutes over very high heat, then flip them over and cook the other side for 3 minutes.

Sprinkle some thyme, a little salt and pepper to taste and stir to combine. Give them 1 or 2 more minutes until the edges are slightly brown. That’s all, folks.

Serve on a plate and drizzle the honey mix on top – it can be used as a sweet and flavorful gravy. Garnish with a little extra thyme and (if you have it around, which I didn’t) some grated orange zest.

There you go, a quick and tasty side-dish in about 10 to 15 minutes.

Sep 29, 2008


Filed under: Greek Food,beef,Recipes — Tags: , , , , , , , , , — Kay @ 4:10 pm

Ever since I first set food on the beautiful island of Crete, I’ve been smitten by Greece. Fell head over heels in love with the country, the scenery, the people, the culture, the laid back mentality and definitely the superb Greek kitchen. That and Katy Garbi! I’m a firm believer of ‘less is more‘ when it comes to cooking. Less is often much, much more. Get down to basics – good…

Sep 27, 2008

Egg Drop

Filed under: Breakfast,Kids,Recipes,savory — Tags: , , , , , — Kay @ 7:57 pm

New categories for me. I’m filing this under ‘kids‘ and ‘breakfast‘. Not because it’s a specific food for children, but because my baby loves to eat this (will I ever stop calling him my baby? I somehow doubt it). This is by far his favorite breakfast -not to mention he loves to ‘help‘ me cook it – which makes it a fun thing for the both of us. If he likes…

Sep 24, 2008

Carrot & Potato Gratin

No real fancy recipe this time, just a personal trip down memory lane. A typically Dutch winter dish is called ‘hutspot‘. I grew up with it, just smelling it brings back memories of days long gone. The almost forgotten scents of my childhood. Hutspot is a simple, nourishing dish made from boiled potatoes, carrots and onions. Everything is boiled in one big pot and coarsely mashed up. Spiked with pepper…

Sep 21, 2008

Creamy Onion Soup

Filed under: Lunch,Appetizers,soups,Recipes,soup — Tags: , , , , , — Kay @ 7:36 pm

‘Tis the season! There’s a chill in the air! Feel it? In my kitchen that means soup time. I’m afraid my soup section is going to be shamefully packed over the next few weeks. Completely addicted to the liquid loveliness. Especially hearty and rich autumn soups. Nothing beats sitting down with a fragrant, steaming bowl of hot soup after a long autumn walk in the woods or on the beach. The…

Sep 20, 2008

Easy Butter

One of my best kept kitchen secrets. Well, obviously up until now. Do you know how ridiculously easy it is to make your own butter? Not saying I bought a cow, tied a red bandana around my head and got up in the wee hours of the morning to milk the animal and churn the butter. No, no, no. Even I have my limits. But really, all you need to…

Sep 19, 2008

Crispy Yogurt Cream

Filed under: Desserts,Recipes — Tags: , , — Kay @ 1:35 pm

Luscious. That’s the only word that came to mind as I was shooting this photo. This (to me) looks so enticing it’s hard to believe it’s not fattening. Such an easy recipe, all you need is a handful of ingredients and time. Still had quite a bit of yogurt left after yesterday’s Yogurt Salad Dressing. Here’s a novel idea – make crunchy frozen yogurt cream! Just turn it into a guilt-free dessert….