Britomart's Moroccan Lentil Stew

I know we have a bunch of lentil stew recipes, but here's another. Because I love stew. And I love lentils. And this one does have a different flavor. And it's easy! And yummy! Oh, and I threw this together tonight, so my memory is fresh & the amounts extremely accurate (for me).

The distinctive ingredient is Moroccan Lamb Sausage that I found at Whole Foods tonight. I was talking with the guy who actually makes the sausages there (they had their homemade chorizo, which is divine & sadly rare for my Whole Foods, so I was asking him about it), and he says that if you call ahead a couple days, they'll take requests & make up sausage for you. And you don't have to commit to buying a ton - they'll just make up a normal batch for sale & you can buy however much you want.

One of the things that impresses me so much about Whole Foods is how accommodating and friendly and well run they are. All reports seem to confirm that they're a fantastic company all around. But, yeah, I'm supposed to be writing a recipe, eh?

• 1 TBSP olive oil
• 6 cloves garlic, chopped finely
• 1 medium onion, chopped
• 6 Moroccan lamb sausages
• 1 1/2 C red lentils
• 32 oz chicken broth
• 8 oz water
• 14.5 oz can of diced tomatoes (plain)
• 2 tsps cumin
• 2 tsps cinnamon
• 2 tsps nutmeg
• salt & pepper to taste
• 1 TBSP butter (real butter, skip if you have margarine)
  

Heat olive oil in soup pot over medium heat, and sautee garlic for a couple minutes. Add onions & continue cooking until soft and golden.

Heat a skillet to medium-high and cook sausages. Since they're lamb sausages, it's important to cook them completely & separately, so the excess fat ends up in the skillet, not the stew. Remove cooked sausages to cutting board & cut into thin slices. If there's any excess fat, pat them with a paper towel.

Add broth, water & lentils to your garlic & onions. Increase heat to medium high & bring to a boil. Reduce to a simmer and cook for 30 minutes.

Add sausage, tomato and spices. Cook on low heat for another 10 minutes or so, adding butter a few minutes before serving.

blue artemis' mother-in-law's Meatloaf

Thanks, blue artemis!

• 2 lbs ground meat (beef, turkey, pork, lamb) The best is a combination of two
• Some Italian sausage. ( I usually add about 1 lb. She left this out of the original recipe, and told me later)
• 1 bunch Italian parsley
• 1 bunch Swiss Chard (or one bunch spinach if you can't get swiss chard)
• 1 med onion chopped
• 1 tsp salt
• 1 tsp Italian seasoning
• 1/2 tsp black pepper
• 1 egg
• 1/2 to 1 cup of bread or cracker crumbs

Wilt the swiss chard (just the leaves, discard the stems). Put the chard, parsely, onion, egg and seasonings in the blender or food processor until everything is blended and almost liquidy.
Mix the blended items into the meat and add enough bread crubs to get the texture dry enough.

Place in a 350 degree oven for 1-1/2 hours. At about 45 minutes, you can cover the top with ketchup and let it all finish cooking.

adharas' Paysum

I begged adharas for this recipe, and she sent it to me almost immediately! For this, she earns my slavish adoration whether she wants it or not. She warns that the amounts are approximate, so keep that in mind. Blue Artemis has made this before and did the cardamon & cashew/raisin thing.

I know this as Kheer, but since adharas' family is from southern Indian. This stupid American learned something useful today!

In a heavy bottomed pan, start out with whole milk. For 1/2-3/4 gallon, add a handful of raw white rice (half a handful if you've got big paddles). You can use long-grain rice, but not Minute rice for heaven's sake. Bring it to a boil, but not over high heat, stirring it quite often, so it doesn’t stick to the bottom. Once it comes to a boil, (this takes quite a while) be very careful, because it might boil over, you may have to take it off the heat for a minute, so it doesn’t.

Turn the heat to medium low, and let it cook, for about an hour, uncovered, so the milk condenses. Don't forget to keep stirring! You will know when it is done, because the rice should look like each grain is falling apart. That’s the big secret. Also, don’t hurry it along, because the flavor won’t be the same. Once the rice is cooked, add sugar. I think it is about 1 cup of sugar, you can add less or more, depending on how sweet you want it.

Stir in the sugar, you will see that the milk gets more liquid, as the sugar dissolves.

You can sprinkle some saffron in, crushing it as you do so, and let it sit for while after stirring it in, and you will see after half an hour that the color has been released.

Stir again, so it is even.

If you don't have saffron: Crush some cardamom pods, and add them. Again, according to taste, so if you like more, go ahead. You can also fry some cashew nuts and raisins in ghee (clarified butter) and add those in.

blue artemis' Roasted Mujer Head

This recipe refers to a specific mujer, she of the Hizzy & its ToE. The Hizzy recipe blog in no way condones the roasting of womens heads in general. Just our mujer's. Oh, and the salsa recipe is real. It isn't spicy, it is meant for roasted meats, like tongue or birria.

Take Mujer's Head, place in roasting pan. Season with a little salt.
Cover. Put in 350 degree oven, and roast for at least 5-6 hours.

When it is done, take it out of the oven. Make Mexican Rice.

Also, make the following salsa:

• 4 large tomatoes
• Those little yellow chile peppers that you get in a jar with vinegar (and often get at hamburger joints).
• cumin
• oregano
• 2 cloves
• black pepper
• salt

Boil the tomatoes, When they are done, peel them, and throw them in the blender with 3 little yellow chiles, a splash of the vinegar, a pinch of cumin, the 2 cloves, a large pinch of oregano and black pepper and salt to taste. If it is too thick, add a bit of the water you boiled them in.

Heat some corn tortillas, and make tacos. You may want to garnish with a little chopped cilantro.

Britomart's Wasabi Vinaigrette Salad

In lovely Duluth, MN, the lovely & historic Fitger's Hotel serves this wasabi vinagrette in its hotel restaurant. Or at least they used to... it's been awhile since I've been there. Figuring out how to make it myself a proud culinary moment for me. (And I even asked for the recipe! And they were all coy! Well, I guess I showed them, huh?) As you're probably used to from me at this point, I don't have an exact recipe, so you might want to play with the ratios a bit. This is awfully close, I think.

Salad dressing:
1-2 TSP Wasabi paste (pretty much to taste, though)
1/3 C Sesame seed oil
3 TBSP Rice-wine vinegar
1 TBSP Toasted sesame seeds
Salt & pepper to taste

Put wasabi paste in a small bowl and add about a TBSP of the vinegar. With a spoon, mush & stir wasabi until fully dissolved, adding more vinegar as necessary. Once it's all incorporated, add the rest of the ingredients and whisk vigorously.

Salad:
Standard-sized bag of mixed baby greens
2 ripe avocados
small onion, carmelized (see below)
1 TBSP oil (butter's better if you're not trying to be vegan)
1/2 C pine nuts & dash of olive oil

Heat oil (or melt butter) over medium heat and add minced onion. Stirring occasionally, cook onion until well-browned, but not burnt (e.g. carmelized!)

Heat oven to 350 degrees. Place pine nuts in a pie pan & toss with a wee amount of oil - just so they're barely coated. Cook for 5 minutes.

Let cooked stuff cool; peel & slice avocado into bite-sized pieces.

Put all ingredients in a big bowl; toss with recently-whisked dressing.

Britomart's Vegetarian/Vegan Filet Mignon (for Wednez)

Okay, I think I'm cheating with this one - it hardly counts as a real recipe. Being the senile idiot that I am (DumbBrunette & Elen will both happily attest to this), there's another recipe I thought of earlier that qualifies as vegan & I just can't remember. And it's killing me. I used to make this for a good vegetarian friend of mine, though. I'll also post my wasabi-vinagrette salad I'd often serve with this.

Anyway, portabella mushrooms are so rich & succulent, I know people who hate mushrooms, but love these. They are a marvel in their own right.

• Large portabella mushrooms, cleaned & de-stemmed
• Olive oil
• Dried rosemary
• Dried thyme

Generously rub top & bottom of mushrooms with olive oil & then generously coat with rosemary & thyme. Grilling is ideal, but you can also use a toaster oven or your oven's broiler. You want to cook a couple minutes each side, until tender when stabbed with a fork.

Serve with bread - these will actually produce juices (just like real filet mignon!) that are delicious sopped up with bread.

Britomart's Vegan-Friendly (for Wednez) Curry Potato Stuff

I guess it qualifies as a stew. And this is one of those fun recipes without exact ingredients. I'll try my hardest, though! Anyway, whilst contemplating vegan cooking earlier today, this was one that I realized could easily be vegan! This is also ridiculously easy.

• 4 medium potatoes (with skins) cut into cubes (about 1-2")
• Chicken or vegetable broth
• 1 TBSP butter or vegetable oil
• 1 medium onion
• 3-6 cloves of minced garlic (depends on your love & tolerance for garlic)
• generous TBSP grated fresh ginger
• 2 TSPs curry
• 1 tsp cumin
• 1 can diced tomatoes (Contadina or Hunts, and plain)
• Optional vegetables - I especially like mushrooms & zucchini with this.
• Salt & pepper to taste

In a good sized pot, melt butter (or heat oil), then sautee onions, garlic & ginger until soft. (4-5 minutes.)

Add potatoes and equal parts water & broth so that potatoes are covered by a good half an inch. Bring to a boil & continue for about 12 minutes.

Reduce heat to a simmer and add curry, cumin & tomatoes. Also add whatever optional vegetables! Cook until all thick & stew-like, an hour or two.

blue artemis' Potato Tacos

This is a fun recipe. Again, one of those lovely, I'm not sure of the amounts.

• Potatoes (as many as you are planning to make)
• cheese (I prefer mozzarella or monterey jack)
• garlic salt or garlic powder.
• corn tortillas
• oil or lard to fry in

Boil the potatoes until they are soft. Grate the cheese over them, and blend. Use as much cheese as makes the potatoes solid yet sticky. Add garlic salt to taste. If your cheese is a little salty, you could just use garlic powder.

Warm up the corn tortillas (a few seconds in the microwave will work) so that they don't break. Take a big spoonful of potatoes, and plop it into the tortilla, fold over the tortilla so it looks like a pregnant half circle (not too much potato mixture, or it will leak) and set aside. Do this until you use up the potato mixture.

In a large frying pan, heat the oil or lard. Set your tacos in the hot oil and fry to a light golden brown on each side.

I like to serve these with cabbage which has been shredded and coated with lemon juice and a little salt as well as some hot sauce. We prefer Pico Pica, but your favorite sauce should work.

MartianIceQueen's Chicken & Vegetable Skewers

This is an utterly vague recipe, because I measure by eyeball when I cook. This is adapted from a dish my mother always made when we had company over – we used to joke that you could only come over for dinner at my house once, because otherwise you’d have to eat the same thing each time.

Marinade:

• Italian dressing – I usually mix one from a packet of dry seasonings, or from the directions on the Penzeys container, using balsamic vinegar for all or some of the vinegar
• Worchestershire sauce
• Soy sauce
• Garlic (powder or fresh, chopped)

Mix the above ingredients together. Use as much or as little of the last three ingredients as desired. Can also add onion powder, various Italian seasonings.

• 1 lb chicken breasts, cut into approximately 1 inch chunks
• 2-3 small zucchini, sliced
• 1 onion, chopped into large chunks
• mushrooms, cleaned and de-stemmed
• bell pepper, chopped into 1-2 inch chunks
• potatoes
• Any other veggies you want – cherry tomatoes, etc.
• Wooden skewers

Prepare chicken, put into dish with enough marinade to mostly cover. Stir occasionally – let marinate for at least an hour, preferably overnight.

Peel and chop the potatoes into 2 inch chunks. Boil until mostly done, drain. While they are still warm, stir in some of the marinade.

Prepare remaining vegetables, add remaining marinade. Make sure to at least get marinade on the mushrooms.

Line up all the ingredients, and place on wooden skewers. Everyone says you should soak the skewers first, but I never do and have never had a problem. I just cover them almost entirely in food instead…Make sure to mix up meat and vegetables on each skewer.

Place on baking sheet and under broiler; turn occasionally. Remove when chicken is cooked all the way through.

Serve with rice – I always use wild rice.

tseliot's The UnDisgusting Split Pea Soup Recipe (for bibliosylph)

In honor of our Hizzy mini-con last night, I have finally chosen a recipe to post, which is unrelated to any of the recipes I said I might post.

• 2 TB olive oil
• 1/2 lb. smoked ham, chopped*
• 4 medium leeks
• 1 c. ea. celery, sliced mushrooms, & sliced carrot [I also use onion]
• 6 cloves garlic
• fresh ground black pepper to taste
• 4 qts. beef or chicken broth*
• 4 bay leaves
• 1 1/2 c. split peas
• 3/4 - 1 c. barley (less if you like it thinner, more if y.l.i. thick)

*poss. sub. for these two ingredients: a day ahead, simmer a meaty ham bone in 4 qts. water for about 2 hrs. Remove bone and chill stock overnight. The next day, remove layer of fat from stock and remove all meat from the bone and return meat to stock before continuing with recipe.

1. In a large saucepan, heat oil over medium high heat until hot. [Add ham and saute' until brown, c. 3 m.]
2. Stir in leeks, carrots, celery, mushrooms [and onion if using] and saute' until tender, c. 7 m. Add garlic and pepper. Cook, stirring constantly, for 1 m.
3. Add broth [with ham in it if you followed sub. plan] and bay leaves.

Bring mixture to a boil. Add split peas/barley and return to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until barley and peas are tender (but not dissolving, bibliosylph!), about 45 minutes or so. Remove bay leaves (duh) and serve.

BeachBum's Pirate Stew

I just made this and it was pretty good! It's also EASY...

• 1 lb boneless chicken thighs
• 1 lb boneless chicken breast
• 4 bacon strips, cooked and crumbled
• 1 sm yellow onion, minced
• 1 stalk celery, minced
• 1 T fresh grated ginger
• 1 large carrot, thinly sliced
• 1 cup frozen peas, cooked
• 1/2 habanero or similar pepper, seeded and minced
• 1/4 cup tamari or soy sauce
• 1/4 cup frozen pineapple juice concentrate
• 2 garlic cloves, crushed
• 1/4 cup dark rum
• 1 cup water
• 1 cup basmati rice, brown or white

Put all ingredients except rice in large soup pot. Bring to boil, cover and lower heat to simmer. Cook for 25 minutes.

Add rice and 2 cups additional water. Cook another 20 minutes or until desired consistency.

Digmom3's Monkey Bread

Sumbitted by BeachBum! And it doesn't look like any monkeys are actually harmed in the making of this bread. Thanks, guys.

• 1/2 cup pecans (optional)
• 1/2 cup sugar
• 1 t cinnamon
• 3 10oz cans refrigerated buttermilk biscuits
• 1 cup packed brown sugar
• 1/2 cup butter, melted

Preheat oven to 350. Grease a 10" bundt pan. If desired, sprinkle pecans in the bottom of prepared pan. Combine cinnamon and sugar. Cut biscuits in half (or even quarters). Roll each piece in cinnamon sugar mixture and layer in pan. Combine brown sugar and butter, pour over the dough. Bake for 30-40 minutes. Cool for 10 minutes then invert onto a serving platter.

Mystery Contributor's Carrots in Dill Butter

My very favorite carrots-as-side-dish recipe. By Michele O'Sullivan, courtesy of allrecipes.com.

8 carrots, in 1-inch slices
(or, about 40 baby carrots)
1/2 cup water
1 Tbsp butter
1 tsp sugar (white or brown, you choose)
1/2 tsp salt
1/2 tsp dill seeds

Throw everything in a saucepan. Bring to a boil, reduce heat, cover and simmer 20-25 minutes until just tender. Devour.

blue lucia's basic lentil & sausage stew

A basic lentil & sausage stew. As written, it is very mild, stick-to-your-ribs type comfort food. Very adaptable and flexible dish, throw in whatever veggies and spices suit your fancy. I never make it the same twice!

16 oz green lentils, rinsed well
2 lbs kielbasa, cut in 1/2 inch slices
3 stalks celery, sliced
3 carrots, sliced
14-oz can beef broth
3 cups water
salt & pepper to taste

Throw everything in the crockpot, cook for 8 hours. Sprinkle parmesan cheese on top and serve with sourdough rolls. Leftovers freeze well.

Suggested additions/alterations: portobello mushrooms, apples, yams, red potatoes, water chestnuts, jicama, zucchini, yellow squash, cherry tomatos, onion, baby spinach, minced garlic, cumin, oregano, thyme, basil, dill, mint, lemon zest.... you get the picture.

jophan's Port and PrunesRecipe for MartianIceQueen

jophan found this online for MartianIceQueen. Thanks, jophan! This recipe is from Food & Wine, and there was a comment in the instructions that it's the perfect recipe for a clay cooker.

• 1 package pitted prunes
• 1 bottle port
• 2 pork filets -- butterflied
• 1/2 pound chorizo
• 1 onion, minced
• 2 stalks celery, minced
• 2 carrots -- grated
• 2 cloves garlic -- minced
• 1 cup bread crumbs
• Salt & Pepper
• Juice of one small lemon
• 1 egg

Soak prunes in port wine for at least 12 hours.

Pound pork filets until thin. Salt and pepper lightly.

Saute chorizo, onions, celery, carrots and garlic until vegies and chorizo are soft. You might want to drain the fat from the chorizo.

Combine bread crumbs, egg and lemon juice and incorporate vegie/chorizo mixture.

Lay pork filets on a work surface and spread out stuffing mixture. Roll and tie.

Cover rolled pork filets with port and prunes. Place in clay cooker (which has been soaked in cold water for 30 minutes) in cold oven and set temp at 500. Bake for one hour. (You can also cook it in a regular roasting pan with a cover.)

Check at 30 minutes, you may need to add water. Baste pork periodically to give it a golden brown color.

Slice into 1 inch pieces and serve with port sauce and prunes.

Zalgon 26 McGee's Blue Cheese Steakettes

A recipe invented by Zalgon 26 McGee & which he offers as a wonderful way to die of both cholesterol & great taste.

Take a fresh round steak, and with a great deal of care, partially freeze it and then slice it into four thin slices, which should end up to be about 4"x8".

Tenderize them down to 5"x10", and then pound a mixture of blue-cheese and garlic into them with the tenderizer.

Roll them up super-tight, and quickly pan-fry them until they're brown on all sides.

Tie them with a little bit of string, and let them finish cooking in a pot of spaghetti sauce for about two hours.

When served, they make a nice big bundle on the top of everyones plate of spaghetti. They can be sliced up thin and arranged nicely on the plate, too, if you want, but they're usually TOO tender for that. Personally, I cut it up into four or five bigger pieces and just eat it like that.

Peanut-Crusted Fish Fillets with Fried Bananas (for MartianIceQueen)

This is one of the odder sounding recipes, perhaps, but a lot of the reviews mentioned that skeptical spouses, children & others who were grossed out by the concept ended up loving the dish. A lot of people warned that while absolutely delicious, the finished dish looks messy & completely inelegant - not something to make if you want to impress someone with fancy food presentation.

Personally, I think plaintains (though you'd want them ripe) would work well with this dish, too. Very popular dish - extremely high marks. Suggestions include: use a mix of macadamia nuts & peanuts; mix in a small amount of bread crumbs with nut mixture so it clings to fish better; make sure to chop nuts very finely; increase cumin (lots of people said this).

• 2 unripe bananas
• 2 tablespoons unsalted butter
• 1 tablespoon vegetable oil
• two 6- to 8-ounce skinless flounder or orange roughy fillets
• 1/2 teaspoon ground cumin
• 1 large egg
• 1/4 teaspoon salt
• 2/3 cup finely chopped unsalted peanuts
• 4 teaspoons fresh lime juice plus lime wedges as an accompaniment

Peel the bananas and cut them lengthwise into 1/4-inch-thick slices. In a large ovenproof skillet heat 1 tablespoon of the butter and the oil over moderately high heat until the foam subsides, in the fat sauté the banana slices for 1 minute on each side, or until they are golden, and transfer them with a spatula to a plate. Pat the fish dry and sprinkle it with the cumin and salt and pepper to taste. Have ready in separate shallow dishes the egg beaten with the salt and the peanuts. Dip each fillet in the egg mixture, letting the excess drip off, and dredge it in the peanuts. To the skillet add the remaining 1 tablespoon butter, heat it over moderately high heat until the foam subsides, and in it sauté the fillets for 3 minutes. Turn the fillets, top them with the banana slices, and sauté them for 2 minutes more. Drizzle the fish with the lime juice, transfer the skillet to the middle of a preheated 450°F. oven, and bake the fish for 5 minutes. Transfer the fillets with a spatula to 2 heated plates and serve them with the lime wedges.

Chicken Curry with Pineapple (for MartianIceQueen)

People loved this, but had lots of suggestions/comments: grated fresh ginger much better than the ground ginger; canned pineapple works just as well; add some garam marsala; add a little nutmeg & cloves; add plain yogurt to thicken the sauce.

• 1/4 cup vegetable oil
• a 3 1/2-pound chicken, cut into serving pieces
• 1 onion, chopped
• 1 large garlic clove, minced
• 1 1/2 teaspoons turmeric
• 1 1/2 teaspoons ground coriander
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 3 carrots, chopped coarse
• a 14- to 16-ounce can whole tomatoes including the juice
• 1 cup chicken broth
• 1 1/2 cups chopped fresh pineapple
• cayenne to taste
• 2 tablespoons minced fresh parsley leaves
• cooked rice as an accompaniment

In a heavy kettle heat the oil over moderately high heat until it is hot but not smoking and in it brown the chicken, patted dry, in batches, transferring it as it is browned to a bowl. Pour off all but 2 tablespoons of the fat and in the remaining fat cook the onion over moderate heat, stirring, until it is golden. Add the garlic, the turmeric, the coriander, the cumin, the cinnamon, and the ginger and cook the mixture, stirring, for 1 minute. Add the carrots, the tomatoes with the juice, the broth, and the chicken including any juices that have accumulated in the bowl and simmer the mixture, covered, for 30 minutes, or until the chicken is no longer pink. Transfer the chicken to a plate, boil the sauce until it is thickened slightly, and stir in the pineapple, the cayenne, and salt to taste. Simmer the mixture for 1 minute, stir in the chicken and the parsley, and serve the curry over the rice.

Spicy Pork & Kumquat Stir-Fry (for MartianIceQueen)

Not too many reviewers suggested changes, except for kumquat substitutions (generally snow peas) which rather ruins the point of the fruit recipe! A couple people did warn that this was really hot & recommended cutting back a little on the hot oil and the five spice powder.

• 1 pound 1/2-inch-thick boneless pork loin chops (about 6) cut
• crosswise into 1/3-inch-wide strips
• 2 tablespoons hoisin sauce
• 1 tablespoon oyster sauce
• 1 tablespoon cornstarch
• 2 teaspoons Chinese five spice powder*
• 5 ounces kumquats, quartered lengthwise, seeded
• 1 tablespoon sugar
• 1 1/2 tablespoons hot chili oil or chili sesame oil*
• 2 tablespoons minced peeled fresh ginger
• 1/2 cup canned chicken broth
• 1 teaspoon rice vinegar

Blend first 5 ingredients in medium bowl. Combine kumquats and sugar in small bowl. Let stand 30 minutes, stirring kumquat mixture occasionally.

Heat oil in heavy large nonstick skillet over high heat. Add ginger and stir 1 minute. Add pork mixture and stir-fry until pork is just cooked through, separating pork strips, about 3 minutes. Add kumquat mixture, broth and vinegar and stir until sauce boils and thickens, about 1 minute. Season with salt and pepper.

Endive, Stilton & Pear Tart (for MartianIceQueen)

Another recipe with rave reviews. For those who don't want to deal with the puffed pastry, one reviewer recommended baking everything in a small casserole dish, then serving it warm as a spread for crackers. Which is how I might try it. Puffed pastry hates me. So does fillo dough. People didn't really have any other changes, but many recommended that you thoroughly drain the endive.

• 2 tablespoons unsalted butter
• 2 heads Belgian endive, cut crosswise into 1-inch slices
• 1/2 cup chopped shallots
• 1 teaspoon curry powder
• 3 large pears, peeled, cored, coarsely chopped
• 1 tablespoon balsamic vinegar or red wine vinegar
• 1 17 1/4-ounce package frozen puff pastry sheets, thawed (2 sheets)
• 1 large egg, beaten to blend (glaze)
• 1 cup crumbled Stilton cheese
• 3 tablespoons chopped fresh chives

Melt butter in heavy large skillet over medium-high heat. Add endive, shallots and curry; sauté until endive is golden, about 8 minutes. Add pears and vinegar and cook until pears are tender, about 2 minutes. Transfer to bowl and cool.

Preheat oven to 425°F. Place both pastry sheets on lightly floured work surface. Cut one 9-inch round from each pastry sheet. Place 1 round on heavy cookie sheet. Brush pastry with egg. Stir cheese and chives into endive mixture. Arrange endive mixture atop pastry round, leaving 1/2-inch border. Cover with remaining pastry round. Press and crimp edges to seal. Brush tart with egg. Using small sharp knife, cut small hole in center of tart. Freeze 10 minutes.

Bake tart until puffed and golden brown, about 25 minutes. Let tart stand 1 hour before serving.