A small green salad with a little lemon juice and fleur de sel and you’re in business. Can you please explain how the sandwich is fried and what type of bread was used? I’m going on 70 years-old and have never tasted endive! I have been wanting to try it for months now.. Je l’attack! No need to sauce and add cheese; they're a wonderful side dish on their own. ttw – I found it on a bistrot menu in Lyon several years ago…and, of course, ordered it and savored every bit. Any ideas? An apple a day? Madame would often serve this dish which my niece would rave about afterwards (we live down the hill by Place Breteuil.) Endive is so under-appreciated. I don’t know, maybe -okay, probably- I did something wrong. I used what was left in the pan to make a whisked sauce (so much easier than a roux, it doesn’t go lumpy) with 200 ml milk and 2 tsp flour, 1/4 tsp dry mustard powder, salt and pepper, and some grated cheese (the end of a hunk of goats’ hard cheese that wanted using). Preheat the oven to 350°F. Even though endives in France are so much cheaper! I love endive! Wrap in smoked ham slices. This French recipe of a hearty Cream of Belgian Endive soup is delightful with just a crusty baguette for accompaniment. Endives et pamplemousse: French cooking expert Richard Grausman recommends combining the bitter of endive with the bitter of pink grapefruit. My signature dish is bœuf bourguinon. Place the endives in the dish, and cover with the remaining sauce. :). I first discovered the delights of “cooked” endive through a recipe for braised endive with prosciutto and cream that was published in Molly Stevens’ “All About Braising: The Art of Uncomplicated Cooking.” As noted here, endive is delicious when roasted in butter; it’s also wonderful when sauteed first and then braised with a mixture of wine (or vermout) and stock. Each leaf still holding its own, but collapsing onto the one beneath it like exhausted babushka dolls. It’s a cold damp day here, and the gratin looks wonderful. I’ve tried to make it, but not succeeded – now I realize the initial butter-roasting makes all the difference. The first time I had endives I used a recipe given to me by my college French professor. If you don't have one, or are unsure, melt the butter in a skillet and do the initial browning - in the next step - in the skillet. Comfort food at its best! The slightly bitter, hefty flavor of Belgian endive is nice in the winter when your appetite needs some perking up. Before, I had always cooked them first in butter, to brown them a little, and then added some white wine and lemon juice to the pan to finish the cooking, covered. Bake 20 minutes and when bubbling and the top is golden, this treat, preceded by a soup and followed by fruit is a Belgian dinner. Apparently the two bitters cancel each other out. Just got back from a trip to Brussels and this lovely homey and comforting dish was on the menu of typical Belgian fare at a cozy restaurant on the Grand Place, so I decided to make it again at home in Paris. Start with salt, pepper and mustard. I’m just back from a short break in France, and was pleased to buy a packet of four “cooking” endives (as opposed to salad ones) – they only seemed to come in 1 kg packs, which is far too much for the two of them, and my daughter shares Hulsta’s distaste for them, so I couldn’t share with her. (Mine is a long, vintage orange one, with not a lot of room around it.) Sometimes I eat a bite of something and wonder, “Why are we humans even eating this stuff? It's like you took the muscle man that is endive and gave him that spoonful of sugar to help the medicine go down. I like a bit of crunch. Ohhh this has triggered such nostalgia! Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way. Instead of pre-baking them for an hour, which I didn’t have time for, I compromised – steamed them in the microwave for five minutes, then “slow-fried” them in butter for 20 minutes, turning once. Yes, you can certainly leave out the ham, no problem. Bake 25 minutes, remove the foil, and bake another 30 minutes. I’ve since learned that caramelizing some onions along with the endives is a good way to sweeten them if you’re concerned about the bitterness. Taste it and you will make it over and over again! You put this recipe on your website quite some time ago, but only recently I discovered it. I laughed when a friend in Barbados bought some imported endives for a dinner party and could not understand why they were so expensive and so lacking in real flavor. Salt and pepper BTW, in Sonoma County endives are about $7 a pound at our local locally owned market. (The others being moules frites and lapin). Post whatever you want, just keep it seriously about eats, seriously. Or use a service like Print What You Want. If you see something not so nice, please, report an inappropriate comment. Mmm, this sounds lovely, and the perfect cosy supper for these chilly nights. Boil the andives till almost soft. Coping with Confinement: My Lockdown Strategies, Chocolate, Dulce de Leche, and Vanilla Marble Cake, How to Line a Baking Pan with Aluminum Foil ». Melt the 2 tablespoons of butter in a heatproof and flameproof baking or gratin dish, on the stovetop. I used to wonder why food critics complained about their jobs, having to eat all the time. Get these ingredients for curbside pickup or delivery! I use a glazed enamel gratin dish. Then wrapped them in ham and put in an oven-proof dish. This sounds so delicious! fyi – I bought 5 endives for $2.69 at Trader Joes. Top with grated cheese of choice. Tags: bechamel belgian endive butter cheese comte Emmenthal endive Gouda Gruyere ham jambon recipe sauce. So I tried it last week. Wash thoroughly the endives and discard the first leaves if brown. Love them as a salad with grapefruit, hazelnuts and nut oil, and as a gratin in winter. Top with the cheese, and cover the dish with foil. But it’s also a nice side dish, in the dead of winter. Also lush served the Belgian way, with mashed potato. Many thanks, David, for giving us yet another way to enjoy endive. Preparation: 10 min. Copyright © Pomme LLC 2020. Now’s the time! blue cheese or Gorgonzola cheese, crumbled When I make this salad, it is always a success! Whisk in the flour, and cook for 1 minute. And as you say, not exactly spa cuisine—but who cares? (I do add a bit of extra cheese, to moisten things up if reheating.)

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