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Friday, December 31, 2010

Win $100 from Kitchen Play and California Endive

OK, so here's how you can win $100 just for trying our recipe using California Endive:

To participate, simply recreate our Amuse Bouche recipe for Citrus-Braised Endive with Pancetta (below), and post about the experience on your own site. Variations, alterations and ingredient substitutions are allowed and encouraged. To enter to win you must:

1. Publish an original post on your blog about trying our recipe. Again, variations, alterations and ingredient substitutions are allowed and encouraged.

2. Mention and link to both Kitchen Play (www.kitchen-play.com), Wicked Good Dinner (www.wickedgooddinner.blogspot.com) and California Endive (www.endive.com) in your post.

3. Leave a comment on the Kitchen Play page that introduces the recipe you have chosen and provide the specific URL back to your exact post about the recipe.

4. Complete steps 1-3 on or before January 31, 2011.

5. Reside in the U.S or Canada, unless otherwise noted.

One winner will be chosen randomly from all eligible entries/comments in the Amuse Bouche category. A minimum of ten entries is required in each course for the contest to be held for that course.

Kitchen Play reserves the right to cancel the contest feature at any time. Please review the contest rules before entering. Here's the recipe:

Amuse Bouche
Citrus-Braised Endive with Pancetta

I fell in love with endive while living in Belgium. We were about twenty-minutes north of the French border, where cobblestone streets in the grande place (grahnd platz) branched in all directions from the center of the town, always leading us to the most delicious foods. Being away from the states for the first time, Belgian specialties seemed so exotic – bistros, restaurants and carts offered mussels, frites, crepes, waffles, and a funny looking lettuce that was braised or boiled and often served as a side dish; endive (pronounced on-deeve). Today, those “exotic” specialties are some of my favorite comfort foods, especially the endive.

Endive’s bitter bite turns sweet and mellow when braised. And when paired with bright citrus, local honey and salty bits of pancetta, it fills that need for an earthy winter side dish without being heavy. This particular recipe uses up the smaller leaves and hearts of the endive, which are often discarded after the larger leaves are used for appetizers or salads.

Prep time: 15 minutes
Cook time: 10 minutes
Allergy info: soy-free, gluten-free, wheat-free, dairy-free
Makes 20 amuse bouche

2 tbsp. honey
1 garlic clove, minced
1 small grapefruit; zested and juiced
1 tbsp. peeled, grated gingerroot
1/4 tsp. apple cider vinegar
2 cups water
1 tbsp. kosher salt
5 white endive hearts (inner portion of the endive containing the smaller leaves and core)
1/2 cup minced pancetta
1 tbsp. olive oil
Citrus segments (optional)
Chopped fresh herbs (optional)

In a small bowl whisk together honey, garlic, juice, zest, ginger and vinegar; set aside.

In a large skillet heat water and salt over high heat; bring to boiling. Add endive; cook 3 minutes. Drain; slice endive into 1/2-inch rounds (about 4 pieces per endive). Dry skillet, add pancetta over medium-high heat; render until crispy, about 6 minutes.

Add olive oil and endive rounds; cook 3 minutes each side or until endive are caramelized. Remove endive, set aside. Add honey mixture to pan; bring to boiling. Reduce heat, cook 3 minutes or until thickened; season with salt and pepper to taste. Return endive to pan, coat with sauce.

Place endive rounds on individual serving spoons; drizzle with pan sauce. Garnish with citrus segments and fresh herbs, serve warm.

Recipe Note: The outer leaves of the endive, if not already being used, can be saved and used in salads, soups or appetizers.


  1. This looks like a great recipe Dawn. I love the grapefruit and honey and only imagine the pancetta puts in over the top. YUM!

  2. Interesting blog.I wish i could win the kitchen play.