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|Richard in Cincy||
This is a classic...
Joined: Dec 12, 2005
Posted to Thread #21418 at 4:58 am on Jan 13, 2012
I learned this recipe from a German friend who's mother was making it in Bonn in the 1920's. Great dinner party dish.
I'm with Joe on the Nutmeg overload. Your guests would be buzzed from all that nutmeg. LOL
1/4 tsp. maybe? Pinch???
Other messages in this thread:
- 21418. I'd like to make this endive dish but wondering if it appeals to anyone else. I'd have to - Marg CDN2 - 8:31pm on 01/12/12 (15)
- Sounds good to me... I've made something similar - DawnNYS - 9:02pm on 01/12/12
- I'm salivating already! [NT] - Pam - 9:07pm on 01/12/12
- I've made a version of this and it is wonderful. But 4 teaspoons of nutmeg? That sounds off to me. - Joe - 1:24am on 01/13/12
- Totally healthful, non-fattening meals? Shoot me first. . . - mistral - 3:36am on 01/13/12
- It's not so terrible. You could cut down on the butter in the initial cooking. (But not the cheese - Joe - 5:35am on 01/13/12
- I'm with you mistral---just shoot me first if I have to give up all the good stuff. [NT] - AngAk1 - 11:48pm on 01/13/12
- This is a classic... - Richard in Cincy - 4:58am on 01/13/12
- I don't think I've ever had that much nutmeg in my possession at any given time. [NT] - Joe - 5:34am on 01/13/12
- Belgian endive - BonnieinHolland - 6:56am on 01/13/12
- Bonnie! Where have you been, girl!! So nice to see you. [NT] - MarilynFL - 12:35pm on 01/13/12
- Yep, finally back! - BonnieinHolland - 1:08pm on 01/13/12
- Interesting about the nutmeg. I looked inside his book and that's the amount he uses. When I grate - Curious1 - 3:26pm on 01/13/12
- I was thinking about this, too. You're right--fresh-grated nutmeg is almost fluffy. - ErininNY - 9:12pm on 01/13/12
- Yes, I love it, too. [NT] - Curious1 - 9:35pm on 01/13/12
- So this is on the can-make-again list. Easy to make, easy to eat. - Marg CDN2 - 8:31pm on 01/15/12