by Meike Peters
You may know of Meike Peters from her blog of the same name: Eat In My Kitchen. Her cookbook was released in October of 2016, and is one of three finalists vying for a 2017 James Beard award (coming up on April 25th) in the category of General Cooking.
Her interest in cooking began at a young age. Echoing her mother’s words, she tells us “Use your senses. Being brave and open-minded helps you discover what pleases your taste buds.” She urges the reader to adjust recipes to fit personal preferences. Her German heritage colors her food and is rooted in comfort food but… not so fast… with strong influences of French and Italian cuisines. But it doesn’t stop there. Her partner’s mother is Maltese (Arabic-influenced food) and his father is American. Truly a melting pot of influences.
The family heritages are reflected in Peters’ recipes, e.g. Maltese Tuna and Spinach Pie; Bavarian Beer-roasted Pork with Sweet Potatoes; Parsnips, Asparagus, Leek, and Pea Lasagna with Chevre and Pecorino; and Sfincione (Sicilian Pizza with Tapenade). And, her love of citrus is reflected in salads of arugula, grape, and chickpea with orange blossom dressing, or a lime vinaigrette on zucchini, spinach and tomato.
Her recipes unique and well thought out, including this seared endive with balsamic butter.
- Olive oil
- 3 small heads Belgian endive, cut in half lengthwise
- Fine sea salt
- FOR THE BALSAMIC BUTTER
- 2 tablespoons balsamic vinegar
- 3 tablespoons unsalted butter, cut into small pieces
- Pinch of sugar
- Fine sea salt
- Ground pepper
- FOR THE TOPPING
- About 2 tablespoons young marjoram leaves
- A few black peppercorns, crushed with a mortar and pestle
- In a medium heavy pan, heat a splash of olive oil over medium-high heat and the endive for 1 1/2 to 2 minutes per side or until golden brown and al dente, it should stay firm in the middle. Take the pan off the heat and season to taste with salt.
- For the balsamic butter, in a small saucepan, bing the vinegar to a boil, then reduce the heat and simmer gently for 1 minute. Take the pan off the heat and add the butter in 5 batches, letting it melt before adding more and whisking well so that the sauce can bind. Season to taste with a pinch of sugar, plus salt and pepper if desired. Don’t let the butter sauce sit for too long without whisking or it will separate.
- Divide the endive among plates and drizzle with balsamic butter. Sprinkle with marjoram and crushed peppercorns, season to taste with salt, and serve.