3-INGREDIENT MEALS: RICOTTA, ENDIVE & WINTER CITRUS (NAVEL & BLOOD ORANGE) - TWO WAYS

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We're back with another 3-ingredient meal where I show you how to make a delicious dish using 3-primary ingredients and a handful of staple pantry items.

Today it's Endive, Ricotta & Citrus as the primary ingredients. Your staple pantry items are salt, pepper, liquid sweetener (honey, agave, maple), and toasted salted nut (pistachio, almond, walnut, chestnut, hazelnut, hazelnut, pecans, etc.) Whatever you have on hand will do. And if you have it and are feeling fancy, a garnish of basil is optional but not required. It's more for visual presentation than anything.

This is the first time I have ever used Endive in a recipe! Can you believe it?

Endive (pronounced "ahn-deev") is a leafy vegetable that is a chicory family member. It is known for its slightly bitter taste and crunchy texture, and is often used in salads or as a garnish.

There are two main types of endive: Belgian endive and curly endive (also known as frisée). Belgian endive is a small, elongated, and pale vegetable that is grown in complete darkness to prevent it from turning green and becoming bitter. Curly endive, on the other hand, has curly, green leaves and a more pronounced bitterness than Belgian endive.

Endive is a good source of vitamins and minerals, including vitamin A, vitamin C, and potassium. It is also low in calories and high in fiber, making it a healthy addition to any diet. Endive has a slightly bitter taste, which makes it a great ingredient to use in salads or as a garnish to balance out richer flavors. Some foods that pair well with endive include:

1. Citrus fruits: The acidity and sweetness of citrus fruits, such as oranges or grapefruit, can complement the bitterness of endive.

2. Creamy cheeses: The creamy and rich flavors of cheeses like blue cheese, ricotta or goat cheese can offset the bitterness of endive.

3. Nuts: The crunch and nutty flavor of nuts, such as walnuts or almonds, can add a nice contrast to endive in a salad.

4. Prosciutto: The saltiness of prosciutto can contrast well with the bitterness of endive.

5. Avocado: The creaminess of avocado can provide a nice balance to the crunchiness of endive in a salad.

6. Grilled vegetables: Grilled vegetables like zucchini or eggplant can add a smoky and slightly sweet flavor to complement endive's bitterness.

Overall, endive pairs well with various flavors and ingredients, so don't be afraid to experiment and try different combinations.

INGREDIENTS:

PRIMARY INGREDIENTS:

2 endives

8 oz Ricotta

citrus of choice, I used 1 navel orange & 2 blood oranges, peeled and sliced

STAPLE PANTRY ITEMS:

honey (agave or maple also works)

pistachios, roasted & salted (almonds, walnuts, hazelnuts, and chestnuts also work)

salt

pepper

basil for garnish

DIRECTIONS:

Add ricotta to a bowl and mix with some salt and pepper to taste.

For the salad, spread out half the ricotta cheese in a wide bowl or plate, add the endive leaves, and layer in the sliced citrus. Then drizzle with honey (or liquid sweetener of choice), add the crushed pistachios (or salted roasted nut of choice), and garnish with basil. Sprinkle with more salt and pepper.

For the appetizer, spread a small amount of ricotta in each Endive leaf, then top with a piece or two of the sliced citrus. Lay out on a plate, drizzle with honey, top with nuts, and garnish with basil. Sprinkle with salt and pepper and serve.

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WHIPPED RICOTTA & WINTER CITRUS W/ PISTACHIOS, HONEY & MINT

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I absolutely love citrus, for many reasons, but most definitely because it is so beautiful. And it goes well with cheese. lol.

Citrus fruits, such as lemons, oranges, and grapefruits, are often used to complement ricotta cheese because they provide a bright, tangy flavor that balances the richness of the cheese.

The acidity of citrus fruits can help to cut through the creaminess of the ricotta cheese, making it less heavy and more refreshing. This combination works particularly well in desserts, where the sweetness of the ricotta can be enhanced by the tartness of the citrus.

In addition to flavor, citrus fruits also contain enzymes that can help to break down the proteins in ricotta cheese, making it softer and creamier. This is why many ricotta-based dishes, such as cheesecake and cannoli, often call for a small amount of citrus zest or juice.

Overall, the combination of citrus and ricotta cheese is a classic pairing that offers a delicious contrast of flavors and textures.

Today, I am whipping ricotta cheese with honey, lemon zest and juice, salt, pepper, olive oil and mint, Then laying on sweet and tangy citrus slices, then drizzling it with more honey, pistachios and mint. It's definitely a dish that you eat with your eyes first!

I am Italian, so naturally, I love this combination, plus it is believed that this pairing became popular in Italian cuisine, where ricotta cheese is a commonly used ingredient in both sweet and savory dishes. Italian desserts such as ricotta cheesecake, cannoli, and sfogliatelle often feature a hint of citrus in the form of lemon or orange zest, which helps to brighten the flavors of the creamy ricotta.

In addition, the use of citrus in Italian cooking can be traced back to the Middle Ages, when Arab traders introduced citrus fruits to the region. The combination of these new ingredients with local ingredients, such as ricotta cheese, helped to create a new culinary tradition that is still enjoyed today.

Regardless of its origins, the combination of citrus and ricotta cheese remains a classic pairing in Italian cuisine and has spread to other cuisines around the world as well.

WHIPPED RICOTTA & WINTER CITRUS WITH PISTACHIOS, HONEY & MINT

INGREDIENTS:

Whipped Ricotta: 16oz full-fat ricotta 1 lemon, zest & juice 1 tbsp olive oil 1 tbsp honey 1 clove garlic, pressed or finely minced S&P 2 tbsp fresh mint, chopped

To Finish: 4-6 oranges/citrus of choice (navel, Cara Cara, blood, grapefruit, pomelo, etc.) Honey to drizzle S&P Chopped pistachio, to garnish Mint to garnish Toasted bread, to serve Add ricotta, lemon zest & juice, olive oil, honey, garlic and S&P to a bowl, and whip with a hand mixer for about 2 minutes until smooth. Then stir in the fresh mint with a spoon. Set in the fridge to cool while you peel and cut your citrus. Cut off each end of the citrus, them use a knife to cut down from top to bottom, making sure to get off all the rind and white parts. Spoon the ricotta mixture onto a plate, preferably with an edge of some kind. Layer your citrus, drizzle with honey, and sprinkle with salt, pepper, and chopped pistachios. Garnish with mint and serve with the toasted bread of your choice.

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GARLIC CONFIT- AKA CULINARY GOLD

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Garlic confit is a cooking technique in which garlic is cooked slowly in oil until it becomes soft, fragrant, and caramelized. The resulting garlic cloves are mellow, and buttery, and can be easily spread or mashed. The oil infused with garlic flavor is also useful for cooking or as a flavorful addition to dressings and sauces.

Garlic confit is believed to have originated in the south of France, where it is a popular ingredient in traditional Provençal cuisine. The slow-cooking process allows the garlic to release its natural oils, resulting in a more complex flavor profile. It can be used in many dishes, including soups, stews, sauces, and spreads, and can also be spread on bread or used as a condiment. Garlic confit can be stored in an airtight container in the refrigerator for up to two weeks.

It is generally better to use fresh, unpeeled garlic cloves instead of pre-peeled garlic in garlic confit because fresh garlic cloves have a more intense flavor and aroma than pre-peeled garlic. Pre-peeled garlic cloves are often treated with preservatives to keep them fresh, and they may have been peeled for a while before you purchase them, which can cause them to lose their flavor and aroma. The peeling process can also damage the cloves and release some of their juices, which can result in a slightly bitter taste.

On the other hand, using fresh, unpeeled garlic cloves allows you to control the quality and freshness of the garlic, and the slow cooking process helps to bring out the natural sweetness and flavor of the cloves. Furthermore, the peels of garlic cloves contain beneficial compounds, such as allicin, that have potential health benefits. These compounds are released during the cooking process and contribute to the garlic confit's overall flavor and aroma.

Overall, while pre-peeled garlic cloves may be more convenient, using fresh, unpeeled garlic cloves will result in a garlic confit with a more intense and complex flavor.

INGREDIENTS:

4 garlic heads, all cloves peeled

3 bay leaves

4-5 springs thyme

1 cup olive oil

DIRECTIONS:

In a small baking dish, combine garlic cloves, sage, thyme, and olive oil (more as needed to cover cloves). I used a 2in x 5in size tray. Cover with foil and bake at 350F for 45-60 minutes. Remove from oven and let cool. You can store in an airtight container in the fridge for up to 2 weeks.