Additionally, because this standard calculation is based on the maximum loan eligibility, it will under-estimate payroll costs if the business did not apply for the full amount of loan to which it was entitled based on its 2019 payroll expenses and other variables described above.Because salaries for PPP eligibility purposes are capped at $100k, businesses with highly-compensated employees will yield an under-estimation of actual payroll costs.This estimation assumes that the PPP recipient applied for the full amount for which they were eligible, and no other variables affected the loan amount received. Situations may exist in which it may not be accurate to estimate a PPP recipient's payroll expenses based on the amount of PPP loan received.
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After all, you should still feel free to cut up the leaves for your salads - or separate and fill them for hors-d’oeuvres! BRAISED BELGIAN ENDIVE When you’re cooking many heads together, as you will in my recipe for braised Belgian endive, be sure to select ones of similar size, so they’ll all cook in the same amount of time.Īnd don’t hesitate to buy more than the dozen heads I call for. For the best texture and flavor, choose pale-colored, compact heads. Look for Belgian endive in any well-stocked supermarket or the local farmers’ market. I’ve always enjoyed the results, and I love to serve braised endives as a side dish with all kinds of roast, grilled, broiled or sauteed meat, poultry or seafood or as part of a meal centered on a variety of vegetable, bean and grain dishes. They turn meltingly tender while still retaining a trace of crispness and their flavor turns mellow, perfectly balanced by a hint of bitterness. Slowly cooking the whole heads in a little liquid - the method known as braising - transforms them. After leaving his farm for several months to serve in the military, he returned to find that the roots had sprouted, forming spear-shaped heads that proved to be delightful.īack in its home country, Belgian endive is destined more often for the stovetop than the hors d’oeuvre tray. That’s where, in the 1830s, a farmer stored in his cellar some chicory roots, which were commonly dried and ground as a coffee substitute.
True to its name, the vegetable does come from Belgium. So it may surprise you to know that Belgian endive’s origins date back almost a century and a half before that. That kind of presentation, and Belgian endive itself, first became widespread in the U.S. Paul dining scene, every week in your inbox Paul: Get the latest news, tips and reviews from the St. You may know Belgian endive best for its use in hors-d’oeuvres, with each separated leaf - about 4 to 6 inches long, its sides curved up to form a perfect channel - becoming the perfect vessel for softened cheese, hummus, egg salad or other dip or salad.Įat Drink St. It has a beautiful shape and color, along with a refreshingly crisp-yet-tender texture, and it has a pleasingly mild trace of palate-cleansing bitterness. You may have eaten it raw as a salad leaf. This vegetable often led them to ask, “What’s this?” To this day, I still think Belgian endive is misunderstood and underappreciated - but I hope to get you excited about it!īelgian endive is in its peak season now through springtime, though you can find it year-round. When I first began cooking in the United States in the mid-1970s, an unassuming little compact head of pale-yellow and cream-colored leaves called Belgian endive mystified my restaurant guests.
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