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:
My boss is sending me on a Special Mission; it happens once in a while, either dropped discreetly around a cup of coffee between a “well, how are you?” and “how would you feel about going on a road trip?”, or an email, extrapolated by my over active imagination which can clearly read: ” Your mission, should you choose to accept it, involves extracting some of our newest staff from Dublin, bring them to West Cork to see some of the original producers and actors of the Irish cheese and food revival, bring them back with plenty of stories and dreams to share. This message will self-destruct in five seconds”. I swear, that is what I get, this is what I hear, this is what I read.
If you ever drive on the back roads of Brittany, it is only a matter of time before you’ll find yourself stuck behind an old Renault 4, you are on holidays so you don’t mind. Your mind will start to drift as there are so many cauliflowers and artichokes fields one can admire before focusing on silly things. In this case it will be a sticker, displayed proudly on the boot of the car strolling in front of you. It will probably remind you of the Isle of Man’s flag, with smoother forms, mesmerizing like a painting of M. C. Escher. This symbol is called a Triskel, it means a lot to us and, since I live near a Neolithic cairn site, it must mean a lot to the locals too!