Red and White California Endive Stuffed with Roquefort Cream and Walnuts

Marlena Spieler loves California Endive, and says we can quote her on that!

Contributor: Marlena Spieler, Food Writer and Broadcaster

Marlena Spieler broadcasts and writes internationally on her favourite subject: food - cooking, eating and sharing it. Bon viveuer, wit, and humourist, her lively unpretentious style of writing is much loved, and her original recipes are distinctive and innovative. With over fifty cookbook titles (including contributions) to her credit, Marlena conjures up flavors and dishes from the Mediterranean to Mexico, California to France to the Italian islands, and also writes on single subjects such as chili peppers, olive oil and mushrooms. Most recently, Marlena published Grilled Cheese: 50 Recipes to Make You Melt, and also Williams Sonoma Paris: Authentic Recipes Celebrating the Foods of the World in 2004. Marlena has been shortlisted numerous times for various awards including the prestigious James Beard (two books and one newspaper column), the Guild of Food Writers Awards (UK, best radio food broadcaster of the year, twice ), and the Association of Food Journalists (USA: Best Column in Newspaper of Over 400,000 circulation - twice) for radio presenting, food writing and books. She is a regular columnist for the San Francisco Chronicle, and contributes to major newspapers in the UK, where she lives. She has also written for Saveur and Bon Appetit magazines, and is a regular contributor on British and American radio and TV. You can visit Marlena's website at www.marlenaspieler.com for more of her writings and recipes. Marlena Spieler loves California Endive, and says we can quote her on that! She likes to add red endive to risotto in place of radicchio, and also likes to serve it with potato salad, "as the colour is great and the leaves are light and vivacious when a potato salad is often heavy (though delish!)." Marlena tells us that this wonderful soup recipe was "inspired by a soup I ate at Bistro Velly in Paris' 9th arrondissement. Creamy, smooth puree of endives, a balance of light vegetable with the rich creaminess, and the slight bitter edge of endive to keep it from being cloying, this is a marvelous soup to celebrate winter! The crisp nuggets of crouton add perfect texture, and the fragrance of oniony chives as you ladle it out into your bowl is simply divine." Enjoy!

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Ingredients

• 2 to 3 red California Endives
• 2 to 3 white California Endives
• 3 ounces Roquefort cheese, mashed with a fork
• 1 ounce cream cheese, mashed with a fork
• 1 tablespoon Cognac, or as needed to make the right consistency
• 1 garlic clove, finely chopped
• 3 to 5 tablespoons coarsely chopped walnuts
• A drop or two of Tabasco or a few grains (only) of cayenne pepper
• 1 to 2 tablespoons chopped chives, for sprinkling

Instructions

1. Core the endives and remove the leaves. Arrange on a serving platter and set aside.
2. Combine the Roquefort cheese with the cream cheese, and mix well.
3. Add the garlic, Cognac, Tabasco or cayenne and finally the walnuts.
4. Sprinkle with chives before serving. Serves 6 as an appetizer

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