RSSNew Recipes: Boursin Scrambled Eggs, Oven-Dried Tomatoes, Belgian Endive Salad
April 25th, 2007 by Dawn, Co-founder of Rouxbe
This week we have a few simple yet seemingly fancy meals for you. 
First off, we have the Boursin Scrambled Eggs, these puppies are a delicious way to start your day.
I usually make these scramble eggs when I have friends coming over for breakfast or brunch. I used to make omelette’s but you can only make them one at a time, and you have to eat them right away which just means that everyone is eating at different times, not very social in my opinion.
Boursin Scrambled eggs are the answer to that dilemma, perfectly cooked eggs, creamy and delicious Boursin cheese and finely diced green onions. The Boursin you can find almost anywhere nowadays. It also comes in garlic herb (one of my faves), in black pepper (definitely another one of my faves) and chive and shallot, just to name a few. There is information on all of this because I did a Drill-down called “What is Boursin?”… so basically I am just rambling.
To make this more of a meal we have served it on a light and fluffy Brioche bun and garnished it with juicy plump Oven-Dried Tomatoes. These tomatoes, I have to say, I am completely addicted to. This time of year when tomatoes are so nice, I make them every week, really I do! In fact, I have made them twice already this week. I use them in salads, on pasta, with grilled chicken, in panini sandwiches, or as a garnish. Sometimes I do them with the Herbes and garlic and sometimes I just drizzle them with a really nice olive oil and cook them plain. They are just a great, simple yet healthy thing to make that will add loads of flavor to so many dishes.
The last recipe, Belgian Endive Salad, is not really friends with the two recipes above but it is sooo good!
I actually “borrowed ” the recipe from a fancy restaurant. I say “borrow” because it is merely the idea of the salad that I used. I had something similar to this and came home and tried to re-create it.
I know it looks very simple and you may say to yourself, “oh, self…I am not sure that this really sounds like something I would make”. But trust me, the combination of the slightly bitter Belgian endive with the sweet dates and the sharp blue cheese is wonderful! It is also served with a light and flavorful Dijon vinaigrette that brings all of the flavor together. For some reason when I eat this salad I feel like I am eating a painting, like some sort of Picasso creation. They are like French Tacos to me. Okay, I know call me crazy, but it’s true.
This is actually a good salad to do for a dinner party, not just because it is fancy, but because you can do all of the prep ahead of time and let guests build their own salads, if they like. Another reason I like to serve it at dinner party is because it is best eaten with your hands and somehow when everyone has to eat something with their hands it makes the party just that much more relaxed!
Well that’s a wrap for me!
Hope you enjoy this week’s recipes, and would love to hear your comments. You post them under each recipe if you like, that way everyone can read what you think.
Have a super week.
Ciao for now
dawn
Dawn –
As I said on the scrambled egg recipe, you’ve really hit a home run with the recipes this week. Those eggs look fantastic, and I’m always open to tips on how to make my scramble even better.
The endive salad made me laugh, but for a different reason. I attempted to serve endive braised in a bit of butter with the family dinner one night. I expected it to have a strong flavor, having never tried this before, and it didn’t disappoint. While I could appreciate the bitter notes with sophistication, my family was less receptive. My wife has referred to it as “The standard for cr*p by which all your cooking is now measured”, and my son will routinely retort “Yeah? And you like endive. I don’t trust you.” on a near-daily basis.
(To be fair, it was definitely on the bitter end. And I paired it with a simple roast chicken, which wasn’t nearly robust enough to stand up to it. Oh, well; we all have our Rivers of Fat, I suppose.)
Mike, I, like your family, have a hard time with endive, specially when it’s by itself or with little or no sweet to go with it. Ask your wife and son to try it out with a bit more dates or even a bit of honey or maple syrup. It’s amazing how little sweet can cut through the bitter taste of the endive. Then, I like endives. I personally like the texture and crunch they have (once the bitter flavour is reduced with the dates or the honey).