{"id":6696,"date":"2009-08-17T22:13:20","date_gmt":"2009-08-18T02:13:20","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=6696"},"modified":"2009-08-17T22:13:20","modified_gmt":"2009-08-18T02:13:20","slug":"belgian-endive-with-bluecheese-cream-and-grape%e3%83%96%e3%83%ab%e3%83%bc%e3%83%81%e3%83%bc%e3%82%ba%e3%82%af%e3%83%aa%e3%83%bc%e3%83%a0%e3%81%a8%e3%82%b0%e3%83%ac%e3%83%bc%e3%83%97%e3%81%ae%e3%81%9b","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=6696&lang=en","title":{"rendered":"Belgian Endive with Bluecheese Cream and Grape
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Belgian Endive with Blue Cheese Cream and Grape<\/strong>
\nAugust 11, 2009<\/em><\/p>\n

This is something similar to what we used to serve at rather fancy parties when I was working in a hotel kitchen a long time ago. I do remember we put some kind of cream cheese mixture on the endive and served it with grape, but I do not remember exactly what kind of cream it was, and what else went on the endive… <\/p>\n

I mixed blue cheese in cream cheese and squeezed it onto each endive and garnished it with grape. They looked great and tasted great, but they just didn’t look pretty enough for pictures. So I added parsley leaf to give some color. They looked better, but actually they tasted better without parsley. The parsley gave a little to strong flavor. So if I decide to serve this at a party, I will have to warn people to take the parsley off before eating… Or I have to come up with some other garnish… Some kind of nuts will probably be a good idea taste-wise. I love the combination of the bitterness of the endive, saltiness of the blue cheese, and the sweetness of the grape. This goes very well with chilled white wine. <\/p>\n

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Belgian Endive with Blue Cheese Cream and Grape August 11, 2009 This is something similar to what we used to serve at rather fancy parties when I was working in a hotel kitchen a long time ago. I do remember we put some kind of cream cheese mixture on the endive and served it with […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15],"tags":[],"class_list":["post-6696","post","type-post","status-publish","format-standard","hentry","category-other"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/6696","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6696"}],"version-history":[{"count":43,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/6696\/revisions"}],"predecessor-version":[{"id":15564,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/6696\/revisions\/15564"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6696"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6696"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6696"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}