Dinner tonight was your Belgian endive recipe----what a superb dish---Peter HATES endives but was very pleasantly surprised with this dish and ate ALL FOUR of the "specimens" on his plate---
The twofer----I sauteed some pork medallions (brushed with Dijon, lightly coated with a seasoned flour and then sauteed in butter and olive oil and added a bit of white wine for deglazing and reduction) I added a bit of the balsamic vinegar glaze as a topping to the medallions and it was GREAT!!!
The side was some baby potatoes with butter and chives---
What a lovely meal---if I do say so myself :frown;
You are soooo right--the endives are a definite KEEPER!!!!
The twofer----I sauteed some pork medallions (brushed with Dijon, lightly coated with a seasoned flour and then sauteed in butter and olive oil and added a bit of white wine for deglazing and reduction) I added a bit of the balsamic vinegar glaze as a topping to the medallions and it was GREAT!!!
The side was some baby potatoes with butter and chives---
What a lovely meal---if I do say so myself :frown;
You are soooo right--the endives are a definite KEEPER!!!!
"Never eat more than you can lift" Miss Piggy