Name: Endive with Goatcheese
Ingredients: 1/4 cup aged goat cheese (60 g); 2 cup plain nonfat yogurt (made without gelatin) (480 ml); 2 tbl chives (30 ml) minced; 1 tbl finely chopped thyme (15 ml); 1 tbl finely chopped flat leaf parsley (15 ml); freshly grated pepper; 2 x heads Belgian endive about 12 leaves each; extra chives for garnish

Why it works: Chive and endive share more aroma than cooks usually use. They rank in the top 1% of all ingredient pairs, and cooks put them together in 61 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Endive with Goatcheese

Timeup to 2 days for draining

Ingredients

1/4 cup aged goat cheese (60 g)
2 cup plain nonfat yogurt (made without gelatin) (480 ml)
2 tbl chives (30 ml) minced
1 tbl finely chopped thyme (15 ml)
1 tbl finely chopped flat leaf parsley (15 ml)
freshly grated pepper
2 x heads Belgian endive about 12 leaves each
extra chives for garnish

Directions

Make the cheese

Combine the goat cheese and yogurt and spoon into a cheese cloth lined strainer and place over a bowl to drain.
Cover with plastic wrap and refrigerate for up to 2 days for thicker cheese.
Discard the whey.
Place the cheese in a medium size bowl.
Add the chives, thyme, parsley and pepper and stir well to combine.
Any cheese left over can be stored in the refrigerator, covered, for up to a week.

Serve

Arrange 24 Belgian endive leaves on a platter.
Place a tablespoon of goat cheese on each and garnish with chives.

Nutrition, whole recipe (rough)

238Calories

30 gProtein

9 gFat

9 gCarbs

Counts 7 of 8 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 7 portions

Ingredient	Portion assumed	kcal
Goat Cheese	1 oz (28g)	103
Yogurt	170g plain Greek	100
Gelatin	1 envelope (7g)	23
Black Pepper	1 tsp ground (2.3g)	6
Thyme	1 tsp dried (1.4g)	4
Chive	1 tbsp (3g)	1
Parsley	1 tbsp chopped fresh (3.8g)	1
Endive	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Chive + endivetop 1% of all pairs

Smell alikestrong

Cooked together61 recipes

Shared aroma: 1-octen-3-ol (mushroom, earthy).
Thyme + parsleytop 1% of all pairs

Smell alikestrong

Cooked together9,057 recipes

Shared aroma: cuminaldehyde (Spicy, cumin).
Parsley + peppertop 2% of all pairs

Smell alikestrong

Cooked together34,122 recipes

Shared aroma: 4'-methylacetophenone (bitter almond).
Chive + parsleytop 3% of all pairs

Smell alikestrong

Cooked together2,150 recipes

Shared aroma: coumarin (sweet, hay).
Thyme + peppertop 4% of all pairs

Smell alikemoderate

Cooked together11,585 recipes

Shared aroma: beta-phellandrene (minty, terpene).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Aged goat cheese: Provides a tangy, rich flavour and a creamy body to the filling.
Plain nonfat yogurt: Forms the creamy base of the cheese, and draining it thickens the mixture.
Belgian endive: Serves as a crisp, slightly bitter edible cup holding the cheese.

The step that matters

Draining the cheese. Draining removes liquid whey from the yogurt, so the cheese sets thick enough to hold its shape on the endive. Skipping or shortening the rest leaves a runny spread that slides off the leaves.

Swap the endive

How well each one fits the dish's main ingredients (goat cheese, yogurt, gelatin, chive, thyme, parsley, pepper):

Shallotfits better
Beetrootfits better
Potatofits better
Endivethe original

Fit is the average pairing score against goat cheese, yogurt, gelatin, chive, thyme, parsley, pepper. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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Endive with Goatcheese