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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)
1. Sounds good to me... I've made something similar - DawnNYS - 9:02pm on 01/12/12
1. I'm salivating already! [NT] - Pam - 9:07pm on 01/12/12
2. 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
3. Totally healthful, non-fattening meals? Shoot me first. . . - mistral - 3:36am on 01/13/12
1. 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
2. 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
4. This is a classic... - Richard in Cincy - 4:58am on 01/13/12
1. 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
5. Belgian endive - BonnieinHolland - 6:56am on 01/13/12
1. Bonnie! Where have you been, girl!! So nice to see you. [NT] - MarilynFL - 12:35pm on 01/13/12
1. Yep, finally back! - BonnieinHolland - 1:08pm on 01/13/12
6. 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
1. I was thinking about this, too. You're right--fresh-grated nutmeg is almost fluffy. - ErininNY - 9:12pm on 01/13/12
1. Yes, I love it, too. [NT] - Curious1 - 9:35pm on 01/13/12
7. So this is on the can-make-again list. Easy to make, easy to eat. - Marg CDN2 - 8:31pm on 01/15/12