{"id":335,"date":"2016-02-17T20:58:34","date_gmt":"2016-02-17T20:58:34","guid":{"rendered":"http:\/\/nordicfoodlab.org\/endive-plus\/"},"modified":"2021-09-15T01:09:31","modified_gmt":"2021-09-15T01:09:31","slug":"endive-plus","status":"publish","type":"post","link":"https:\/\/nordicfoodlab.org\/blog\/2016\/02\/endive-plus\/","title":{"rendered":"Endive+"},"content":{"rendered":"\n

by Josh Evans<\/em><\/p>\n\n\n\n

At the end of the year in 2014, a month or so after moving into our new space<\/a>, we had a Julefrokost to celebrate the year. I made a simple experiment with a few of my favourite items in the lab at the time: Jason’s fermented giant puffball, quince balsamic\/elder vinegar ‘lees’, and fireweed tea.<\/p>\n\n\n\n

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In some way it was quite old-school, banal even: a blade of raw endive with accoutrements. The endive provided fresh bitter snap for what made it, for me, other than an entirely predictable hors d’oeuvre.<\/p>\n\n\n\n

I was inspired by Jason’s fermented giant puffball mushrooms<\/a>\u2014nondescript yet potent gems of unsuspecting umami. Shaved thinly, it provided the savoury horsepower.<\/p>\n\n\n\n

In the winter of 2013, we were making a new batch of quince wine to top up our balsamic vinegar<\/a> barrels just around the time we were also bottling the ‘older elder’ vinegar<\/a> begun in the summer and fermented through the fall. We had a bit of extra quince wine, to which we added the extremely vigourous mother from the most successful batch of older elder vinegar. Left for six months in a warm cupboard on the boat, the mixture fermented and reduced into a thick, dark, exceptionally sour thing. We don’t know quite what to call it (a not infrequent problem) but it is tasty. Informally I have been calling it ‘quince vinegar lees’\u2014not accurate but perhaps better than nothing. A little of it goes a long way.<\/p>\n\n\n\n

At a first tasting it clearly needed some fat, and Roberto suggested using a nut oil, like walnut or hazelnut. I settled on a blend of both, incorporating the former’s structure and the latter’s aroma, and making a vinaigrette of sorts with the quince vinegar lees to brush into the endive before adding some wisps of fermented puffball.<\/p>\n\n\n\n

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It was still quite ‘classic’. I thickened the vinaigrette and flipped the endive over.<\/p>\n\n\n\n

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I had powdered some of the fireweed tea as a final garnish, for a tannic, lightly lactic note up front.<\/p>\n\n\n\n

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An informal synthesis of compelling things at hand.<\/p>\n\n\n\n

There was a lot of tasty food that night, a great end to a full year.<\/p>\n\n\n\n

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by Josh Evans At the end of the year in 2014, a month or so after moving into our new space, we had a Julefrokost to celebrate the year. I made a simple experiment with a few of my favourite items in the lab at the time: Jason’s fermented giant puffball, quince balsamic\/elder vinegar ‘lees’, and fireweed tea. In some way it was quite old-school, banal even: a blade of raw endive with accoutrements. The endive provided fresh bitter snap for what made it, for me, other than an entirely predictable hors d’oeuvre. I was inspired by Jason’s fermented giant puffball mushrooms\u2014nondescript yet potent gems of unsuspecting umami. Shaved thinly, it provided the savoury horsepower. In the winter of 2013, we were making a new batch of quince wine to top up our balsamic vinegar barrels just around the time we were also bottling the ‘older elder’ vinegar begun in the summer … Read more<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"featured_image_urls":{"full":"","thumbnail":"","medium":"","medium_large":"","large":"","1536x1536":"","2048x2048":""},"post_excerpt_stackable":"

by Josh Evans At the end of the year in 2014, a month or so after moving into our new space, we had a Julefrokost to celebrate the year. I made a simple experiment with a few of my favourite items in the lab at the time: Jason’s fermented giant puffball, quince balsamic\/elder vinegar ‘lees’, and fireweed tea. In some way it was quite old-school, banal even: a blade of raw endive with accoutrements. The endive provided fresh bitter snap for what made it, for me, other than an entirely predictable hors d’oeuvre. I was inspired by Jason’s fermented giant…<\/p>\n","category_list":"Uncategorized<\/a>","author_info":{"name":"Nordic Food Lab","url":"https:\/\/nordicfoodlab.org\/blog\/author\/nordic-food-lab\/"},"comments_num":"0 comments","_links":{"self":[{"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/posts\/335"}],"collection":[{"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/comments?post=335"}],"version-history":[{"count":0,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/posts\/335\/revisions"}],"wp:attachment":[{"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/media?parent=335"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/categories?post=335"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/tags?post=335"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}