Category Archives: 15.Appetizers and Party Food & Hors d’Oeuvres

Fennel and Rosemary Beef Tenderloin with Creamy Mustard Sauce


Fennel and Rosemary Beef Tenderloin with Creamy Mustard Sauce

Serves 6-8

For You Meat Lovers Out There

Very easy and delicious!!!



  1. 1 Tblsp. olive oil
  2. 1 Tblsp. finely chopped rosemary
  3. 1 ½ Tsp. ground fennel seed
  4. 1 Tsp. salt
  5. 1/2 Tsp. cracked black pepper
  6. 2 ½ to 3 lb. beef tenderloin roast
  7. 1/2 C. Crème fraiche
  8. 2 Tblsp. Dijon mustard
  9. 2 Tsp. lemon juice


  1. Position rack in the center of the oven and heat the oven to 375.
  2. In a small bowl, combine the olive oil, rosemary, fennel seed, salt and pepper. Stir to make a paste. Pat the beef dry with paper towels and rub the paste all over the surface of the meat. If necessary, tie the roast at 1 ½-inch intervals. The roast can be seasoned and refrigerated up to 4 hours in advance.
  3. Put the roast on a rack in a small, rimmed baking sheet or in a shallow roasting pan. Roast until an instant-read thermometer inserted in the center reads 120F for rare; 125-130F. for medium-rare; or 135F for medium.  40-50 minutes.
  4. Meanwhile, in a small bowl, whisk together the crème fraiche, mustard and lemon juice.  Seasons lightly with S&P.
  5. Transfer the roast to a carving board (preferably with a well to collecting juices) and let it rest uncovered for 10 to 15 minutes before carving it into 1/3-1/2 inch thick slices.
  6. Serve the beef, passing the mustard sauce at the table.
  7. Additional info: minutes of cooking at 375F is: 18 min. per lb. for rare; 20 min. per lb. for med; 22 min. per lb. for well done.

Mélange of Oven Baked Vegetable with Basil


melange of oven baked veggiesmelange of baked veggies 2 

Mélange of Oven Baked Vegetable with Fresh Basil

Serves 4-6 as a main dish or 8 as a side dish

This is a dish that is not only gloriously healthy but visibly gorgeous as well

For the baking, using this recipe as is, I use a 17 X 14 high sided octagonal aluminum turkey pan

Keep scrolling down for more additional recipes to be made from this main recipe

Fast, before it’s too late; the fresh veggies are at their prime now.  Farmers market or commercial markets, this is when you find them at their very best.  This dish is a bit time consuming but honestly, it’s worth the effort.  And best of all, it’s a glorious looking dish and it’s great for left-over’s.  Actually, it becomes tastier after having congealed a day or two.  If this dish doesn’t deplete fast enough for your desire, next week I will be offering two additional really tasty recipes that you can make from the left-over’s.


  1. 10 garlic cloves
  2. 2 large onions thinly sliced or 4 smaller ones
  3. Zucchini-2 lbs.-I cut them long ways in quarters and then sliced them
  4. 2 large eggplant, about 2 lbs. total, sliced ½-inch thick and salted (you can leave the skin on and if you have time salt them liberally, put them in a colander and let them drain their liquid for 1/2 hour up to a couple of hours.  Then pat them dry.)
  5. A total of 4 assortment of red, yellow and orange bell peppers, stemmed, peeled if desired,( I didn’t peel them) seeded and sliced into 3-4 pieces each
  6. 4 or more if you think needed ripe red tomatoes—if you wish they can be cored, skins and seeds removed and cut into thick slices however I didn’t do that.
  7. 20 fresh basil leaves torn in half (or you can use 1 Tsp. fresh thyme, rosemary or savory leaves but I really like the basil).
  8. 1 C. flat leaf parsley-chopped fine
  9. 1 ½ Tsp. salt and some ground pepper to taste
  10. 1/2 C. to 1 C. of olive oil
  11. Extra fresh herbs and grated Parmesan for garnish


  1. Preheat oven to 350.
  2. Peel garlic and cut in half. (Hints for easy pealing: Drop in boiling water; leave it there for 30 seconds, remove and peel. Or toast in dry skillet over medium heat, shaking frequently for 3-4 minutes.)
  3. In a casserole, make two layers of the following and it’s best to use the order listed below:
    1. Onion
    2. Eggplant
    3. Peppers
    4. Tomatoes
    5. Zucchini
    6. Parsley
    7. Basil or herbs
    8. Salt
    9. Pepper
    10. Garlic cloves
  4. Drizzle the Mélange with olive oil and place in the oven.
  5. Bake in a large pan that has high edges for about an hour, pressing down on the vegetables occasionally, until they are all completely tender.
  6. Garnish and serve hot or at room temp.

For easy access and printing of this and past recipes, visit Margot’s blog  Call Margot for personal cooking help or hosting @ 721-3551

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to shar

Mélange of Oven Baked Vegetable with Fresh Basil Additional Left-Over’s Recipes

So, here it is just as I had promised.  Enjoy!!!!

veggie potage

 Veggie Potage

  1. In a large saucepan, heat about enough chicken or if you prefer, a vegetable stock to combine with the amount of leftover veggies you have.
  2. Puree your veggies along with the stock with a processor or immersion blender.
  3. If  the mixture is too thick, thin it down a bit with more stock until it’s the consistency that you wish. If it’s too thin, add some crushed croutons.  You can also add some canned well rinsed white beans.
  4. Serve topped with Parmesan and more croutons or a float of sherry.
  5. Healthy, easy and perfect on a cold day.

Melange of Veggies Dip or Spread

(For very healthy, easy to grab snacking or for party appetizers to be served with crispy crackers or crusty French bread slices).

  1. Put your left-over casserole bits in a blender and blend it till it makes a nice spread.
  2. For appetizers, this is the way I like to serve it: On a thinly sliced toasted baguette I spread some room temp or even cold spread and top it with crumbled goat cheese and some water cress leaves.  It’s delicious.  However, you can also do the warm versions below.
  3.  You can do the work for your guests and place a dab of the spread on thinly sliced baguette slices, top them with Parmesan or some other cheese of your desire, place on a cookie sheet and carefully broil or bake at 450 till bubbly and perfect to serve.
  4. Or the easier, lazy way is the following:  you can heat the total amount of the spread topped with some cheese in an oven proof dish nice enough to serve your guests and place the bowl on a platter surrounded by crispy crackers or thin slices of crusty baguette and let the guests do their own serving.
  5. Or you can even use the left-over’s unblended but placed on top of some thawed frozen pastry to make a Provencal pizza.  For extra toppings you use some chopped pitted black olives, anchovy fillets and Parmesan.  Before putting the extra toppings bake the “ratatouille” on the rolled out and fork pricked pastry in a 400 degree oven for about 18 minutes; place on the extra toppings and bake an additional 4-5 more minutes.  Slide on a cutting board sprinkle with a bit more cut basil, cut into squares and serve.

For easy access and printing of this and past recipes, visit Margot’s blog  Call Margot for personal cooking help or hosting

 @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.


Mini Macaroni and Cheese alla Italiana


Mini Macaroni and Cheese alla Italiana

Makes 6 Ramekins (4 ½ inch variety)


I heard this recipe on NPR—it’s that of the beautiful Nigella Lawson-and I thought that it would go beautifully as part of one of my catered dinners. So, thanks go to NPR and Nigella. Everyone loved this dish as I also did.  And I think you also will. It’s a delicious twist on our ole’ Mac & Cheese.



  1. Butter spray for the ramekins
  2. 1 C. grated Gruyere
  3. 1 Tblsp. cornstarch
  4. 4 oz. fresh mozzarella (not buffalo) chopped
  5. 8 ounces pennette, or chifferi or elbow macaroni (I found some small pasta made by De Cecco—but Barillo also makes some)
  6. Salt for the pasta water
  7. 1/4 C. white vermouth or wine
  8. 1 ¼ C. chicken broth
  9. 1/4 C. mascarpone

10. 1 Tsp. truffle butter/paste or a few drops truffle oil (very expensive so actually I ground up some fresh mushrooms and along with a dash of Worcestershire sauce, mixed these ingredients with some soft butter and used that. It seemed to work).

11. 3 Tblsp. grated Parmesan

12. Ground white pepper or black is OK too


  1. Preheat the oven to 400 degrees.
  2. Spray butter the ramekins.
  3. Toss the grated Gruyere with the cornstarch in a bowl.
  4. Boil the pasta according to the package directions, however, cut the cooking time by several minutes—so that the pasta is very al dente but still eatable. I watched it very carefully. Drain it and keep it in your colander for later.
  5. In a very large pan that will eventually hold the pasta in it, heat the vermouth to a boil and then add the chicken broth.  Let it come to a boil again and take it off the burner and whisk in the cornstarch-tossed Gruyere.  This mixture will melt into a mass of gooey cheese strings.  Add the Mascarpone and whisk again. Then add the truffle oil/butter stirring it in the sauce. Lastly add the pasta and the chopped mozzarella.  Stir once again to make sure everything is well mixed.
  6. Ladle the cheesy pasta into the sprayed ramekins trying to get an even amount of pasta and sauce in each. (The sauce will seem very liquid but don’t worry; the pasta will suck it up in the oven. Sprinkle the Parmesan on the top and then with pepper.
  7. Bake for 10 minutes in the hot oven.  Let stand 5 minutes before eating.  (I filled the ramekins with the pasta, etc. but left most of the liquid out because I was not going to serve them right away. I saved the liquid in a separate container. Several hours later, when I was ready to bake the ramekins, I put in my saved liquid in each ramekin and then baked them.  They turned out just fine.)
  8. Lastly, Nigella says that you can broil these ramekins as well but I thought that baking them would be better.

Roasted Turkey Breast and that little blue button


IMG_3182 IMG_3184 IMG_3191

Roasted Turkey Breast and that little blue button

Probably 3- 4 servings for a 3 pounder

I really wanted to cook a pot roast, but oh my goodness, the prices of pot roasts were unbelievable.  What happened to a good price for a supposedly lesser cut of beef?  So I ended up buying a 3 lb. turkey breast with a bone.  It was well priced.  Turkey breasts can be so dry sometimes so I thought that I would experiment and try to cook it in a way to increase the moistness.  Indeed, the way I cooked it worked however, that little blue button that was inserted—supposedly to tell you when it’s done—no way.  So, beware because it’s not always correct.


  1. One 3 to 5 lb. turkey breast, bone in
  2. 2- 3 Tblsp. butter or olive oil (I used butter)
  3. S&P to taste
  4. Italian seasoning
  5. Bay Leaf
  6. One small sprig of fresh rosemary
  7. 1 large chopped carrot
  8. 2-3 stalks of celery, chopped
  9. 1/2 to 1 onion chopped


  1. Preheat oven to 325.
  2. Wash the breast, wipe it dry and season it with S&P and some Italian Seasoning.
  3. In a large oven proof skillet, melt the butter or heat the olive oil over medium high heat.
  4. Add the vegetables and sauté them for about 5 minutes—till they are glistening but not browned. Remove and set them aside.
  5. In the same skillet, over medium heat, brown the turkey breast that you have seasoned with S&P and Italian seasoning. Brown each side for about 4 minutes per side.
  6. Set aside the breast and place the veggies back in the skillet.  Then place the breast over them.  Add the bay leaf and rosemary sprig.
  7. At this point, I sprayed some olive oil cooking spray over the breast.  Place the skillet in the oven.
  8. I figured that it would take 1 ½ hour to cook (30 min. per lb.).  Every 15 minutes or so, I would baste the breast with the drippings and at the 1 hour point, the blue button popped out.  So, of course, I cut into the breast and no way, Jose—it was not done.  It did take another half-hour.  But all in all, this was an easy way to cook a turkey breast and it turned out super moist and tender.

Oven Baked Cinnamon Sugar Tortilla Strips and South of the Border Berry Salsa


sugar cin. tortilla strips

Oven Baked Cinnamon Sugar Tortilla Strips and South of the Border Berry Salsa for appetizers

Serves 8

This is such an easy delectable tidbit to make as an accompaniment to a nice fruit dish or even just for a good nibble or as guest appetizers (and maybe even desert?).  I served it with a Mexican breakfast consisting of my Mexican Egg Casserole which I served with Peppered Corn Muffins and a beautiful bowl of freshly made Poached Pears with Cinnamon and Fennel.  Of course, kids will really go for these and probably you will too.  So beware—put them away before you or your family  eat them all.


  1. 8 inch Corn or Flour Tortillas—at least eight—the fresher the tortilla the better
  2. 1/2 C. Sugar
  3. 1 Tsp. Cinnamon


  1. Preheat oven to 375.
  2. Cut the tortillas with a pizza cutter or a serrated knife in 8 long strips.
  3. Mix the sugar and cinnamon together.  I put this mixture in an empty spice bottle that had a shaker top on it. I actually did not use all of this mixture.
  4. Arrange the wedges on a large cookie sheet lined with parchment paper and spray the strips with nonstick cooking spray (I used olive oil spray).
  5. Immediately sprinkle the wedges with the sugar/cinnamon mixture—as much or as little as you wish.
  6. Bake the wedges in a preheated 375 degree oven for 10-12 minutes or until lightly brown and crisp.
  7. Let them sit for a minute or so.  If you are not going to use them immediately, place them in a paper bag and seal till ready to serve.

This goes very nicely with another appetizer:


Combine 1 cup fresh blueberries, 1 cup fresh sliced strawberries, 1 cup fresh raspberries, 1 seeded and finely chopped yellow bell pepper and 1 seeded and minced jalapeño chili in a medium bowl; toss gently. Add 2 tablespoons each of finely chopped red onion, finely chopped green onion and finely chopped cilantro; toss lightly. Combine 1 tablespoon each of cider vinegar, olive oil, freshly squeezed lime juice, orange juice and honey in a small bowl; mix well. Drizzle vinegar mixture over berry mixture; toss to coat. Serve in a large bowl or in individual bowls with the tortilla chips mentioned above.   Makes 8- ½-cup servings.

Asparagus and Prosciutto Strata (an overnight casserole dish)


Asparagus Prociutto Stratta

I used black forest ham in this picture and it reacted a bit like bacon so it’s a bit crispy and very browned.  However, it was delicious, much more economical than prosciutto and still very tasty—always trying to be economical here in my kitchen. This dish was made in an aluminum pan for a friend who had just injured herself in a down hill ski accident.

Asparagus and Prosciutto Strata (an overnight casserole dish)

Serves 8

It’s always such a great pleasure to host a breakfast for a group of people and have them enjoy your cooking efforts with big smiles on their faces.  That’s part of what was so rewarding in having been an inn keeper at my B&B and now that I have the privilege of writing articles for our wonderful local Weekly Sun, they allow me to play inn keeper every now and then.  That’s what just recently happened at our January get together and this is one of the items which I prepared.  Of course I want to share this with my readers as well.

Here though, before you get to the recipe, are a few little known facts about the asparagus that might be of interest to you.  In France, Louis XIV had a special greenhouses built for growing it.  The finest texture and the strongest yet most delicate taste which is in the asparagus tips, were called, once again in France, “Les points d’amour (love tips)”. Leave it to the French to make a love connection to the asparagus tips.  They were served as a delicacy to Madame de Pompadour.  Asparagus was pictured as an offering on an Egyptian frieze dating to 3000 B.C.  Romans would even freeze this healthy vegetable high in the Alps, for the Feast of Epicurus.  Emperor Augustus reserved the “Asparagus Fleet” for hauling the vegetable and coined the expression “faster than cooking asparagus” for quick action. As well, asparagus is often grown in conjunction with tomatoes because: the tomato plant repels the asparagus beetle while the asparagus repels some harmful root nematodes that affect the tomato plants. So here’s a salute to that “Point D’Amour”.


  1. One Lb. asparagus, tough stem ends snapped off and the remainder cut in 2 inch pieces.
  2. 1 loaf 3/4 lb. crusty artisan style bread, cut into 1 inch pieces.  I use a French bread loaf
  3. 3 ounces thinly sliced Prosciutto cut into 1/2 –inch thick strips
  4. 1 ¼ C. shredded Parmesan or Asiago cheese
  5. 1/2 C. chopped chives
  6. 1 Tblsp. grated lemon peel
  7. 6 eggs
  8. 3 ½ C. milk
  9. 1/2 Tsp. salt
  10. 1/2 Tsp. pepper


  1. In a medium pan bring about 2 quarts water to a boil; add asparagus and cook for about 3 minutes-till they are bright green and barely tender. Immerse them in cold water to stop them from cooking more.
  2. In a lightly oiled or sprayed 9 X 13 Pyrex or other oven proof dish spread half of the bread cubes.
  3. There will be 4 layers. Top the first layer of bread cubes with 1/2 of the following ingredients:
    1. Prosciutto or some sort of thin sliced ham–smoked or not
    2. Asparagus
    3. Chives
    4. Shredded Parmesan or Asiago cheese.
  4. Now place the other half of the bread crumbs on top and layer again as above in #3.
  5. In a blender blend the eggs, milk, S&P and lemon peel and pour over the layered ingredients.
  6. Cover and refrigerate at least 1 hour or overnight.
  7. Preheat oven to 350 and bake until center of strata is set and the top is lightly browned (40-50 minutes).
  8. Serve warm or at room temperature.


Janet’s Crab Mold Appetizer (an appetizer made the night before serving)


Janet’s Crab Mold Appetizer- (an appetizer made the night before serving)

My friend is a twin.  She lives here in Sun Valley but her sister lives in Alaska.  This is the sister’s recipe.  Her sister says that at her parties her guests can’t get enough of this and I can see why.  It’s delicious!! and like potato chips, hard to stop once you start. Even though I don’t favor cream cheese that much, Miracle Whip at all or processed foods like canned mushroom soup, however, with this particular recipe, II totally concede.  If you think like me, I believe that once you taste this, you will too.


1-      1-8oz. package of cream cheese

2-      1 small grated or finely chopped onion

3-      1/2 C. finely chopped celery

4-      1/2 C. cream of mushroom soup-undiluted

5-      1 package unflavored gelatin—(you only use 1 dissolved Tblsp. for this recipe)

6-      1/2 C. Miracle Whip

7-      1 ½ C. crab meat (fresh is the best however good canned , drained, will do)


  1. Heat soup in a medium sized pan and add the dissolved gelatin. (Dissolve the gelatin according to package directions.) Stir well.
  2. Add the cream cheese and the Miracle Whip.  Mix until melted.
  3. Add rest of the ingredients and put in a pretty greased mold.
  4. Refrigerate overnight.
  5. Before serving, set mold in warm water to help release.
  6. Serve on a pretty plate surrounded by thinly sliced baguette bread, good crackers, and celery.

Lox Salad Spears Topped with Dill Sauce


lox spears

Lox Salad Spears Topped with Dill Sauce

Up to you as to how many you want to make

I love good lox.  Having lived in Beverly Hills, CA, I frequented Nate ‘n Als (established in 1945) a lot and they had the best lox ever.  Oh well, that was awhile ago and now I’m in a place where we do not, so far, have a  Nate ‘n Als. I wish we did so that I could revisit my childhood delights more frequently. I don’t travel much to Beverly Hills anymore and even though Nate ‘n Als supposedly delivers most everywhere in the US, that’s pretty pricey.  In any case, if you also like lox and some good unpackaged lox is available here in the valley, here’s a simple appetizer dish that is always a hit.

Ingredients needed:

  • Buy as much of good lox (preferably not pre-packaged) you wish to use.
  • Buy a combination of Belgium Endives and fresh Romaine Lettuce (as much as you visualize that you’ll need.  Left over’s always makes for a great salad.
  •  Also you’ll need the ingredients listed below for the Dill Sauce.

Dill Sauce Recipe 😦 makes about 2/3 Cup)

  1. 1/3 C. mayonnaise
  2. 1/3 C. sour cream
  3. 1 Tblsp. finely chopped onion
  4. 1 Tsp. lemon juice
  5. 1 Tsp. prepared horseradish
  6. 3/4 Tsp. dill weed
  7. 1/4 Tsp. garlic salt
  8. Pepper to taste


  • Mix the above Dill Sauce ingredients in a small bowl.  You can make this at the last moment however if you refrigerate this sauce for several hours it’ll make it taste even better.
  • On individual Belgium Endive and Romaine leaves, place a bit of lox and top it with the dill sauce and finalized with some capers.
  • Place on a pretty dish surrounded by some lemon slices.

Shrimp with 3 Different Sauces: Orange Marmalade/Horse Radish & Dill & Red


Shrimp with 3 Different Sauces

Orange Marmalade and Horse-Radish Sauce

 Dill Sauce

Red Sauce

I do love shrimp and really, they are light on the belly and perfect to serve as an appetizer before a big meal.  I like to serve these three sauces along with them to give a person a choice of tastes.  Additionally, the easiest jumbo shrimp to get are those that are frozen and precooked but honestly, if you buy the deveined but uncooked frozen jumbo shrimp, they are FAR superior in texture and taste.  It’s really so easy to follow the directions on the uncooked package if you get it that way and if not, it’s still easy to do.  If frozen, defrost the shrimp in a colander with cold water running over them—for about 10 minutes.  Then, bring a large pot of water to a boiling point and add about 3 Tblsp. of salt per quart of water, dump the shrimp in the boiling water, bring back to a boil and then simmer uncovered for about 3 minutes—or till the shrimp are red and you can’t see their translucency.  Don’t let them boil too long though because then they’ll be tough.  I taste one at the 3 minute point and usually it’s just perfect then.  Drain them in a colander and plunge them in ice water so that they will stop cooking immediately.

Main  Ingredients:

  1. 2 ½ lbs large shrimp, peeled, deveined, cooked and chilled.

Marmalade/Horse Radish Sauce: (makes 1 C)

  1. 3/4  C. Orange Marmalade
  2. 1/4 C. Orange Juice
  3. 2 Tblsp. fresh lemon juice
  4. 1/2 Tsp powdered ginger
  5. 1 Tsp. Prepared white horseradish
  6. 2 Tsp. Dijon-style mustard
  7. 1/2 Tsp salt

Instructions for the Marmalade/Horse-Radish Sauce:

  1. Combine all the sauce ingredients in a food processor or blender. Serve at room temperature.

Dill Sauce: (makes about 1 C)

  1. 3/4 C. olive oil
  2. 3 Tblsp. lemon juice
  3. Salt to taste
  4. 1/2 Tsp. dry mustard
  5. 1 Tblsp. fresh chopped dill or 2 tsp. dried dill weed
  6. 1/2 Clove garlic (optional)


  1. Combine all the ingredients and mix well.  Let stand overnight in the refrigerator.  Discard the garlic and serve the sauce chilled.

Red Sauce

Ingredients: (makes about 1 C)

  1. 1 C. ketchup
  2. 2 Tblsp. cider or wine vinegar or lemon juice
  3. 4-6 drops of Tobacco sauce
  4. 1 Tblsp. horseradish
  5. 1 Tblsp. minced chives or grated onion
  6. 1/4 C. finely chopped celery
  7. 1 Tsp. Worcestershire sauce
  8. 1/2 Tsp. Salt
  9. 1 Tblsp minced parsley

Combine above ingredients well and use for shrimp dipping.  Chill before serving.  (Makes about 1 ¼ C.)

Caesar Salad Spears


Caesar Salad Spears

Serves around 6-8


This is a wonderful light and delicious hors d’oeuvres to have-particularly before a hearty dinner.   For a faster version, I have used pre-made Caesar bread crumbs and anchovy paste—but the homemade version is a bit tastier I think.  No matter, you and your guests will enjoy this and beware-they do go quickly.



  1. 2 C. 1/4 –inch-diced white bread or for shortcut use somewhat crushed Caesar store bought croutons
  2. 1/4 C. grated Parmigiano-Reggiano cheese plus some for garnish
  3. 5 Belgian endives
  4. Lemon wedges for garnish and additional color

For Dressing: (you can double this recipe because it’s good for a left-over salad dressing)

  1. 2 minced anchovies or a comparable amount of anchovy paste
  2. 1 egg yolk
  3. 1 clove garlic, minced
  4. 2 Tblsp. grated Parmesan
  5. 1 Tblsp. red-wine vinegar
  6. 1 Tblsp. lime juice
  7. 1 Tsp. Dijon mustard
  8. ¼ tsp. Worchestershire sauce
  9. 2 dashes Tabasco
  10. 1/2 Tsp. salt
  11. 1/2 Tsp. ground black pepper
  12. 1/2 C. olive oil



  1. If you wish to make your own croutons, preheat oven to 350.  In a medium bowl, toss the bread with 2 Tbls. of the olive oil and season with salt and pepper.  Spread the bread on a baking sheet and toast for about 10 minutes, stirring once, until golden and crisp.
  2. In a food processor, blender or by hand, whisk together ingredient #4 through #14. When well blended slowly add the olive oil.  Taste to see if you wish to add more S&P.
  3. Trim the endives and remove the largest leaves from 3-4 of the heads. If you wish you can stack the leaves and trim them to about 4 inches. (I don’t do this.)
  4. Thinly slice the remaining endive and toss with the dressing and the croutons.
  5. Spoon the salad onto each spear and garnish with grated cheese.
  6. Note: If you wish you can use a combination of endive and romaine heart leaves to fill and also you can chop very finely some of the romaine for the inclusion in your salad mixture.  So then you would have a mixture of endive and romaine hearts.  I personally like this combination.  It’s also more financially economical.