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Old 05-13-2008, 09:05 AM   #11
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IC, there's always a way! I just have to figure it out.
IC usually is spot on.

Jeekinz - GREAT presentation and as far as the chive blossoms I pop them off and add them to salads. I also use them in small flower arrangements - I will cut some pansies, basil, rosemary, snapdragons, chive blossoms, etc., and make little arrangements. Well, at least when I had sunlight at our other house - all I have now is moss - it's hard to put moss in a vase
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Old 05-13-2008, 10:45 AM   #12
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Very pretty! Wish we could all taste a bite!
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Old 05-13-2008, 12:50 PM   #13
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Amy, great ideas! I actually have some smokes salmon in the fridge. I'm going to try that this weekend but without the cream cheese.

IC, there's always a way! I just have to figure it out.
I'm leaning toward the smoked salmon as well. You could try a horseradish sauce with lemon juice & dijon. Or, fill the leaves with salmon mousse. (Wish I had IC's foam machine - salmon foam over endive leaves.) Perhaps incorporate wasabi into the salmon filling. Thought about filling the leaves with caponata & toasted pine nuts - but might be too bitter. Another idea - sticky rice and diced mangos. Lotsa ways to go.
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Old 05-13-2008, 01:40 PM   #14
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I'm leaning toward the smoked salmon as well. You could try a horseradish sauce with lemon juice & dijon.
Hmmmm...maybe since I'm the only one buying endive from my store they can get some fresh ones in?

I'll be all endive'd out if you keep giving me stuff to put on them - LOL. xD
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Old 05-13-2008, 01:44 PM   #15
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Get jiggy with it, Jeeks.
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Old 05-13-2008, 01:45 PM   #16
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Those are lovely jeeks I like the bitterness of endive myself.... the shrimp on the end makes a great composition.... nice photos too.... you could totally be the last chef on the island whith that
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Old 05-13-2008, 01:53 PM   #17
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Thanks.

I think a cleaner tasting shrimp would go better. I think the soy flavor was a tad heavy. It was kind of early in the day, so I couldn't get real creative. If you catch my drift.

Anyway, the shrimpless ones with the Tabasco were nice. I liked the flavor of the tabasco but not the leftover heat from it in your mouth.

Can't wait to try out some other ideas.
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Old 05-14-2008, 03:08 PM   #18
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Thanks.

I think a cleaner tasting shrimp would go better. I think the soy flavor was a tad heavy. It was kind of early in the day, so I couldn't get real creative. If you catch my drift.

Anyway, the shrimpless ones with the Tabasco were nice. I liked the flavor of the tabasco but not the leftover heat from it in your mouth.

Can't wait to try out some other ideas.
Asian flavors and endive don't usually pair well together, so you could stick with the soy but then use something like Bibb lettuce (I seem to remember in another thread that you have some in your garden?) as the canvas. With endive, I would stick to primarily Mediterranean flavors since they have enough acid to balance out the bitterness. So basically, try adding more acid. Adding more sweetness will actually not balance the bitterness in the endive, it will make it more unpleasant.
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Old 05-14-2008, 03:20 PM   #19
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Asian flavors and endive don't usually pair well together, so you could stick with the soy but then use something like Bibb lettuce (I seem to remember in another thread that you have some in your garden?) as the canvas. With endive, I would stick to primarily Mediterranean flavors since they have enough acid to balance out the bitterness. So basically, try adding more acid. Adding more sweetness will actually not balance the bitterness in the endive, it will make it more unpleasant.

QFT


I would say a lettuce cup/purse for me, as I agree about endive being bitter...and would make soy taste way more salty/bitter. Or, shy away from the leaf type base and use a lavash crustini, or petite naan round type of thing to play with the yogurt.

Also, I would take the tails off the shrimp so that they are a no muss no fuss item, 1 bite item.
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Old 05-14-2008, 03:34 PM   #20
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Asian flavors and endive don't usually pair well together, so you could stick with the soy but then use something like Bibb lettuce (I seem to remember in another thread that you have some in your garden?) as the canvas. With endive, I would stick to primarily Mediterranean flavors since they have enough acid to balance out the bitterness. So basically, try adding more acid. Adding more sweetness will actually not balance the bitterness in the endive, it will make it more unpleasant.
Yup...I have a Ton 'O Bibb growing.

However, I'm really trying to use the endive as the "star". To be honest, I could care less about the shrimp. Any ideas for the endive? I'm going to play around with those Asian flavors on the Bibb.
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