Here is a little chicory recipe to illustrate my previous post/ story called Chicory Endeavour ; the pun is in the fact that chicory is also known as “endive”; ok, ok, a bit far fetched maybe? Anyhow, I decided to make this recipe with a cheese we mature at work, called “15 Fields”, a raw milk cheddar from co. Waterford that we age for 6 to 8 months. It works really well in cheesy sauces, or like in this case, a rich Béchamel sauce, perfect for this French classic called “Gratin d’Endives”. It sometimes includes ham, but this time, I decided to leave it out. In pictures, and step by step, this is pretty much how it went… First, you need to gather your key ingredients:
I woke up one morning, in this big bare one room bachelor pad; a friend had given her the keys, you know, to water the plants and open the windows once in a while, until he would come back from abroad… It was a small but cool place to crash in, a secret space for young broke and starving lovers. My girlfriend was already up, making coffee and smoking Pall Malls while listening to “Barbara”… The rain was battering the old zinc roof and I kept staring at a painting of ” Keith Haring” precariously hung beside the portable gas rings, just over the sink; Prevert came to mind and while Brest was calm at last, Sarajevo was getting battered. It was 1992, I was twenty and free, with a girl five years older than me, hiding from nothing – or rather from a future too scary to contemplate-right in the heart of the Breton Capital.