white wine braised fennel and endive, with blue cheese


On one, maybe even two trips to Paris, I was vegetarian. Even without the escargot, terrines, patés or tartares, I ate fabulously well. There were still the truffles, soufflés, croissants and baguettes, cèpes, aligot and all the good cheese and wine I could want, after all. But one of the things I enjoyed most was a simple, braised endive dish I was served on one of those trips. Braising brings out the best in endives–they caramelize during the sear and soften with a quick stew, and because they’re hardy, there’s still a ton of texture after all the cooking. I obsessed about that dish until I finally made it at home and I think I replicated it fairly well. If you hate blue cheese, use a brie, but if you’re just not a huge fan of blue, give it a try here anyway. It’s subtle but with the endive and wine, it’s perfect.

This story and the recipe that goes with it are in “FAST”, issue 021 of Le Sauce Magazine. Get it at: lesauce.com/app