{"id":93,"date":"2013-11-08T15:16:15","date_gmt":"2013-11-08T20:16:15","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=93"},"modified":"2022-05-11T05:51:15","modified_gmt":"2022-05-11T09:51:15","slug":"endive-buttermilk-blue-caramelized-onions-fig-jam","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/endive-buttermilk-blue-caramelized-onions-fig-jam\/","title":{"rendered":"Endive with Buttermilk Blue, Caramelized Onions, and Fig Jam"},"content":{"rendered":"
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Endive with Buttermilk Blue Caramelized Onions and Fig Jam<\/h2>\n
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Joanne Weir is many things: a world traveler, a James Beard Award-winning cookbook author, a cooking teacher, a chef and a television personality. She spends six months of the year touring the globe sharing her extensive background with regard to food theory and technique, in particular Mediterranean cuisine and the regional foods of the U.S. All these elements come alive in her thoughtful classes as well as her delightful words and television series.
\n\nThis endive appetizer is a delightful start to a meal, and the blue cheese provides a nice flavor boost to the mildness of the endive.<\/div>\n
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Ingredients
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