roasted endive and pear, with melted gorgonzola and crispy shallots

If I had to pick a volume of Jock Jams to go with this moment, I’d have to say Volume 3. Granted, Volume 1 does have ‘Whoomp (There It Is),” which would be quite fitting, but Volume 3 has ‘I Like It Like That’ and ‘Let Me Clear My Throat’ and ‘That’s the Way (I Like It).’ It’s like victory in triplicate. So yeah, Volume 3, all the way out of the oven and into my grinning trap:

But first, I should backtrack and demonstrate how much discipline went into my documentation of this victory. Behold: before and after!

Whoomp (There It Is)

Halve three heads of Belgian endive lengthwise, slice an anjou pear into six pieces, and alternate the pieces of pear and endive on a cookie sheet. Drizzle about a tablespoon of olive oil over it all, add salt and pepper, and add a few drops of lemon juice. Roast in the oven at 350 for 20-25 minutes. Meanwhile, sauté 1 or 2 shallots over low-medium heat until brown. Add a minced clove of garlic and sauté until crisp. Put aside. Take the sheet out of the oven and crumble about an ounce of gorgonzola over the endive and pears, and return them to the oven for five more minutes. When the gorgonzola has melted and the edges of the endive are brown, you are hot diggity done: all that’s left is to sprinkle the shallots and garlic over the top and listen to the music play in your head while you wolf this gorgeous thing down.

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