This document last modified July 11, 1997 .
Belgian Endive and Ham Au Gratin
8 sm Head belgian endive
Squeeze lemon juice
Seasoning
8 Thin slices cooked ham
SAUCE
2 tb Butter or margarine
1/4 c Flour
1 1/4 c Milk
1/2 c To 3/4 c grated cheddar or
-gruyere cheese
TOPPING
1/2 c To 3/4 c fresh soft bread
-crumbs
1/4 c Grated cheddar or gruyere
-cheese
2 Tomatoes
Instructions:
- Trim the bottom of the endive heads and remove the outer leaves if necessary.
- Cook in boiling salted water with a squeeze of lemon juice for about 15 minutes until JUST tender.
- Drain well and wrap each head of endive in a slice of ham, then put into the baking dish.
- Prepare the sauce while the endive is cooking. To make this, heat the butter in a saucepan.
- Remove from heat, stir in the flour, return to the heat and cook for several minutes.
- Remove from heat and blend in the milk. Stir over a low heat until thickened, add seasoning and 3 tbsp of the endive stock.
- Add the cheese to the sauce, pour over the ham and endived.
- Top with crumbs and cheese, brown under the broiler, then top with sliced tomatoes.
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Braised Belgian Endive
8 md Heads Belgian endive
3 tb Unsalted butter
2 tb Flavorless cooking oil
1/2 c Low-sodium chicken broth
OR Water
1/2 ts Salt
Instructions:
- Cut each endive in half lengthwise and set aside.
- Heat the butter and oil in a large skillet over medium heat on the stove.
- Add the endive in one layer and cook until the outer leaves are nicely browned, about 7 minutes.
- Turn endives and brown the other side, about 4 minutes. (Do this in two batches, if necessary.)
- Add the broth, sprinkle with salt and cook until the liquid is reduced, about 10 minutes.
- Transfer the endive and its juices to a serving platter. Serve immediately.
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Braised Endive
4 Belgian endive about 1-1/4lb
1 T Butter (unsalted)
2/3 t Sugar
1 1/3 T Lemon juice (fresh)
1/3 c Chicken stock
2 T Oreg., basil, rose., marjor.
2/3 T Parsley
1 pn Salt
1 pn White pepper
Instructions:
- Rinse the endive, pat dry, and trim the root end.
- Melt the butter in a skillet over medium heat. Add the endive along with the sugar, lemon juice, and chicken stock.
- Bring to a boil, cover the pan, and braise the endive over low heat for 5 minutes.
- Turn in quarter turns and braise for total of 20 minutes.
- Uncover the pan, raise the ehat to medium-high, and add the herbs, parsley, salt, and pepper.
- Cook for an additional few minutes or until the pan juices have reduced by two thirds.
The endive can be prepared up to six hours in advance and kept at room tempature. Reheat over low heat.
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Buttered Belgian Endive
8 Belgian endive -- heads
2 tb Butter -- or margerine
Salt and pepper to taste
2 tb Water
1/2 Lemon -- juice
1 tb Parsley -- leaves fine chop
Instructions:
- Rub the butter over the bottom of a shallow flameproof casserole or skillet.
- Trim off the bottoms and any damaged outer leaves of the endive and cut the heads into diagonal slices about 1" thick.
- Put them in the pan with salt and pepper to taste, lemon juice and water.
- Press a piece of buttered foil on top of the endive and cover with a lid.
- Cook over low heat for 7-8 minutes or until the endive is tender.
- Shake the pan occasionally.
- Sprinkle with the chopped parsley and serve.
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Endive Beet & Red Onion Salad
1/2 lb Raw Beets, trimmed
3 Heads of Belgian Endives, md
1 Red onion
1 T Dijon Mustard
1 T Red Wine Vinegar
3 T Vegetable oil
4 T Finely Chopped Parsley
Instructions:
- Place the beets in a saucepan and add water to cover with salt. Bring to a boil until the beets are tender about 30 minutes.
- Drain and let cool. Remove the skins and slice the beets.
- Trim off the bottom of the endives and cut them into 1 1/2 inch strips.
- Drop the pieces into cold water. Drain and pat dry.
- Peel and slice the onion.
- Combine the mustard, vinegar, salt and pepper in a salad bowl.
- Add the oil and blend well with a wire whisk.
- Add the beets, endive, onion and parsley. Toss well and serve.
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Endive-Radicchio Salad
1 head curly endive
1 radicchio
1 head Belgian endive
3 tablespoons sesame seeds
1 tablespoon sesame oil
3 tablespoons peanut oil
2 tablespoons white wine vinegar
4 tablespoons honey
1 tablespoon soy sauce
salt -- to taste
black pepper
Instructions:
- Prepare curly endive; remove stems and tear into small pieces. Prepare radicchio; shred. Prepare Belgian endive; julienne.
- Combine in a large bowl all the greens and sesame seeds. Toss well and set aside.
- In a small bowl combine the remaining ingredients; blend thoroughly.
- Pour the dressing over the greens mixture and serve immediately or refrigerate, tightly covered, for a few hours.
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Salade D'Endives
12 ea Endive, Belgian, split
1 tb Mustard, Dijon
1/4 c Vinegar, wine, red
Salt (to taste)
Pepper (to taste)
1 tb Juice, lemon
3/4 c Oil, walnut
1/4 c Walnuts
2 md Tomatoes
Instructions:
- Beat together the mustard, vinegar, salt, pepper and lemon juice.
- Slowly drizzle in the oil, emulsifying the salad dressing.
- Toss the endive with the dressing and add the walnuts and tomatoes as garnish.
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