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Belgian Endive with Roquefort, Walnuts and Cranberries Recipe

Belgian Endive with Roquefort, Walnuts and Cranberries

By chow · From Open Recipes · 13 ingredients
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Why it works: Walnut and roquefort cheese work together. They rank in the top 8% of all ingredient pairs, and 13 recipes mention both. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

The recipe

4 servings

Ingredients

Contains: egg, milk, tree nuts, soy, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By chow. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Walnut + roquefort cheesetop 8% of all pairs
    Aroma overlapmoderate
    Mentioned together13 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  2. Lime + peppertop 2% of all pairs
    Aroma overlapstrong
    Mentioned together3,491 recipes

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

  3. Buttermilk + saucetop 4% of all pairs
    Aroma overlapstrong
    Mentioned together129 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Endive + walnuttop 4% of all pairs
    Aroma overlapstrong
    Mentioned together39 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  5. Endive + limetop 6% of all pairs
    Aroma overlapstrong
    Mentioned together19 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

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

Flavor stand-ins for the lime

How well each one fits the dish's main ingredients (endive, walnut, roquefort cheese, buttermilk, sauce, pepper, red wine):

  1. Pearbetter flavor fit
  2. Grapebetter flavor fit
  3. Lemonbetter flavor fit
  4. Limethe original

Fit is the average pairing score against endive, walnut, roquefort cheese, buttermilk, sauce, pepper, red wine. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).