PAN-ROASTED ENDIVE
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Heat 1/4 cup vegetable oil in a large nonstick skillet over medium-high heat. Add 4 halved heads endive cut-side down; season with salt. Cook until browned and softened, turning once, about 10 minutes. Add 2 tablespoons white wine vinegar, 1 tablespoon water, 1 teaspoon sugar and a pinch of salt. Simmer, turning to coat, until syrupy, about 30 seconds. Sprinkle with chives.
BELGIAN ENDIVE AU GRATIN
Belgian endive (called 'witloof' in Dutch or 'chicon' in Belgian French) has an ivory-white head with pale yellow-edged, closely wrapped leaves, a mildly bitter flavor, and tender juicy texture.
Provided by gaidgin
Categories Side Dish Vegetables Greens
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Lightly grease a baking dish.
- Bring a large pot of lightly salted water to a boil over medium-high heat. Place the endives into the water. Cover, and cook until tender, 5 to 10 minutes.
- Place the butter into a saucepan, and melt over medium heat. Whisk in the flour, and stir until the mixture becomes paste-like and golden brown. Gradually whisk the milk into the flour mixture, whisking constantly until thick and smooth. Stir in 3/4 cup Gruyere cheese, Parmesan cheese, nutmeg, salt, and pepper until well blended. Cook gently over medium-low heat for 10 minutes, stirring frequently.
- Preheat an oven broiler to low.
- Drain the endives. Wrap each endive with a slice of ham, and place into the prepared baking dish. Pour the cheese sauce over the endives. Sprinkle with the remaining 1/4 cup Gruyere cheese and parsley.
- Cook the endives under preheated broiler until cheese is golden brown and sauce bubbles, about 10 minutes.
Nutrition Facts : Calories 206.6 calories, Carbohydrate 20.4 g, Cholesterol 28.7 mg, Fat 10.1 g, Fiber 16 g, Protein 12.8 g, SaturatedFat 5.7 g, Sodium 210.4 mg, Sugar 2.8 g
ROASTED BELGIAN ENDIVE
Provided by Mark Bittman
Categories brunch, easy, appetizer
Time 1h15m
Yield 6 servings
Number Of Ingredients 3
Steps:
- Heat the oven to 425.
- Discard any of the endive's bruised or wilted outer leaves. Cut away a thin slice from the root end to remove the usually discolored surface portion of the stem. Wash the endive under cold running water, then shake off the moisture.
- Cut each head of endive in half lengthwise. Make a cut in the root end, cutting half as deep as the root is thick and running the cut from the bottom to where the leaves join the root.
- Place the endive on a rimmed baking sheet, drizzle with the olive oil and sprinkle with salt and pepper. Roast, turning once, until the endive is browned, and very tender, 50 to 60 minutes. (It's done when you can easily pierce the root end with a fork.) Serve hot or warm.
Nutrition Facts : @context http, Calories 100, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 9 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 285 milligrams, Sugar 0 grams
BRAISED ENDIVE WITH HAM AND GRUYèRE
My grandmother passed this recipe down to my mom and she then passed it on to me. It's a casserole of pure comfort. First, bitter endive is simmered until sweet, then wrapped in savory ham and smothered with a creamy nutmeg béchamel. Gruyère tops it off before it's baked until bubbly and golden.
Provided by Jean Georges Vongerichten
Categories Cheese Leafy Green Vegetable Side Bake Braise Dinner Meat Ham Winter Endive Peanut Free Tree Nut Free Soy Free Cheese Week
Yield Serves 4
Number Of Ingredients 13
Steps:
- To cook the endive, combine the butter, sugar, salt, and 10 1/2 cups water in a large pot. Bring to a boil, then reduce the heat to maintain a steady simmer. Add the endive, cover, and cook until very tender, about 45 minutes. A knife should be able to pierce through with no resistance. Use a slotted spoon to transfer the endive to paper towels. Reserve 1 1/4 cups cooking liquid. When cool enough to handle, squeeze out as much liquid as possible from the endive.
- Wrap each endive with slices of ham. Arrange the endive in a shallow baking dish that holds them snugly; you don't want any space between the endive.
- Preheat the oven to 400°F.
- To make the béchamel, melt the butter in a medium saucepan over medium-low heat until golden. Add the flour and cook, whisking constantly, until the mixture smells nutty, about 2 minutes. Continue whisking and add the milk, then the reserved endive cooking liquid in a slow, steady stream. Bring the mixture to a boil while whisking. Continue whisking until thickened, about 5 minutes. Whisk in the nutmeg and pepper.
- Pour the béchamel over the endive and spread to cover them evenly. Sprinkle the cheese evenly over the top. Set the dish on a rimmed baking sheet and bake until bubbly and golden brown on top, about 15 minutes. If you want the top more browned and crusty, broil for a minute or two after baking. Serve hot.
BAKED BELGIAN ENDIVE
I found this recipe awhile back in Company's Coming but have not had the chance to test it. But I wanted to post it here before I forgot about it. Sounds really good, don't you think? (Once I have an opportunity to try this dish, I will do an update.)
Provided by COOKGIRl
Categories Greens
Time 1h15m
Yield 4 cups
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees.
- Place the endive stalks in a greased, shallow 1 1/2 quart oven proof cassserole dish. Dot with the butter. Sprinkle the endive with the sugar, salt and pepper.
- Cover and cook for about 1 1/2 hours until soft. Any liquid remaining is to be discarded. Set endive aside.
- Cook the bacon in a medium saucepan over medium heat (DO NOT burn!) Remove the cooked bacon to a paper towel to drain, reserving 1 tablespoon of the bacon drippings.
- Increase oven heat to 350 degrees.
- Heat the reserved drippings on medium heat and add the flour. Stir until bubbling, but again, do not burn! Gradually pour in the half and half (or heavy cream.) Heat the mixture and stir for approximately 5 minutes until almost boiling and thickened. Pour the sauce over the endive.
- Chop up the bacon into little pieces and sprinkle over the endive along with the Parmesan cheese and bread crumbs.
- Bake, uncovered, for about 15 minutes or until bubbling and lightly browned on top.
Nutrition Facts : Calories 486.5, Fat 29.1, SaturatedFat 14.4, Cholesterol 67.7, Sodium 903.8, Carbohydrate 42.7, Fiber 24.4, Sugar 5.9, Protein 20
SAUTéED ENDIVE WITH BALSAMIC BUTTER
Searing the endives so they retain some crispness, then topping them with balsamic butter, gives this dish, adapted from the cookbook "Eat in My Kitchen" by Meike Peters, its panache. Because it's hard to make less balsamic butter than is called for, you wind up with enough for about a dozen endives, not just three; the endives portion of the recipe can be easily expanded to match, making this a great dish for entertaining. Or, use the leftover butter to top fish, roasted carrots and such. The butter keeps well in the refrigerator but should be used at room temperature; heating may cause it to break down.
Provided by Florence Fabricant
Categories for two, quick, vegetables, side dish
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- Heat oil in a heavy skillet. Add endive halves, cut side down, and sear on medium-high heat for a couple of minutes per side, turning once, until golden brown but still somewhat firm in the middle. Salt to taste, transfer to a serving dish and tent with foil to keep warm.
- Simmer vinegar in a small saucepan for about a minute. Remove from heat and whisk in butter bit by bit. Whisk in sugar and, if desired, some salt and pepper.
- Drizzle some of the balsamic butter on endives, strew with marjoram and dust with pepper. Serve. Remaining balsamic butter can be refrigerated for future use.
Nutrition Facts : @context http, Calories 124, UnsaturatedFat 5 grams, Carbohydrate 4 grams, Fat 12 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 6 grams, Sodium 147 milligrams, Sugar 1 gram, TransFat 0 grams
BAKED ENDIVES WITH PARMESAN CHEESE (ENDIVES AU PARMESAN)
Provided by Craig Claiborne And Pierre Franey
Categories casseroles, main course, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Preheat oven to 425 degrees.
- Drain the endives well on absorbent paper towels.
- Using one tablespoon of the butter, lightly butter the bottom and sides of a baking dish large enough to hold the endives close together in one layer. Add the endives. Sprinkle with the cheese and dot with the remaining butter.
- Place in the oven and bake 15 minutes. Run briefly under the broiler until browned and nicely glazed.
Nutrition Facts : @context http, Calories 97, UnsaturatedFat 2 grams, Carbohydrate 4 grams, Fat 8 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 100 milligrams, Sugar 0 grams, TransFat 0 grams
BAKED ENDIVE
Provided by Moira Hodgson
Categories dinner, side dish
Time 45m
Yield 2 - 3 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees. Place the endive in a buttered baking dish and add the butter, chicken stock, salt and pepper. Cover with waxed paper or foil.
- Bake for 30 to 40 minutes, or until endive is tender.
Nutrition Facts : @context http, Calories 101, UnsaturatedFat 3 grams, Carbohydrate 6 grams, Fat 8 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 5 grams, Sodium 363 milligrams, Sugar 1 gram, TransFat 0 grams
BAKED ENDIVE WITH HAM
Steps:
- Melt 2 tablespoons of the butter in a 12-inch skillet over moderate heat. Add the endives; they will fit snugly side by side. Add 1 cup water and the lemon juice. Season with salt to taste and sprinkle with the sugar. Cover with a round of parchment paper to keep the endives bathed in steam. Bring to a boil over high heat, then cover and adjust the heat to maintain a gentle simmer. Cook for 25 to 30 minutes, then turn the endives with tongs, re-cover with the parchment, and continue cooking until you can insert a knife easily, about 20 minutes longer. Set aside until cool.
- Gently squeeze each endive to remove excess moisture, then wrap each in a slice of ham. Place in a single layer in a 9 by 13-inch baking dish.
- Preheat the oven to 375°F.
- Put the milk and bay leaf in a small saucepan and bring to a boil over high heat; reduce the heat to low. In another small saucepan, melt the remaining 1 1/2 tablespoons butter over low heat. Whisk in the flour and cook, stirring, for about 2 minutes to eliminate the raw flour taste. Slowly add the hot milk, whisking constantly. Simmer until smooth and slightly thickened. (It will be thin.) Remove from the heat. Stir in 1/2 cup of the cheese. Season with nutmeg and white pepper. Remove the bay leaf.
- Pour the sauce evenly over the wrapped endives. Sprinkle the remaining 1 cup cheese on top. Bake until hot throughout and bubbly, about 25 minutes, then place the dish under a broiler and broil until the surface is lightly browned. Let rest for 15 minutes, then serve.
- Enjoy with Cakebread Cellars Napa Valley Chardonnay or another white wine with lush texture.
BAKED ENDIVE WITH PANCETTA AND PARMESAN CHEESE
Categories Cheese Dairy Leafy Green Pork Side Bake Christmas Thanksgiving Casserole/Gratin Parmesan Fall Winter Endive Bon Appétit Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Bring large pot of salted water to boil. Mix in lemon juice. Add endive and boil until crisp-tender, about 10 minutes. Drain. Transfer to bowl of ice water; cool. Drain. Squeeze endive gently from root end to tip to remove excess water. (Can be made 6 hours ahead. Cover and chill.)
- Preheat oven to 375°F. Butter 11x7x2-inch glass baking dish. Sauté pancetta in medium skillet over medium heat until crisp, about 4 minutes. Using slotted spoon, transfer pancetta to bowl.
- Melt butter in heavy medium saucepan over medium-low heat. Add flour and whisk 2 minutes. Gradually whisk in milk. Bring to boil, whisking until sauce is smooth. Add nutmeg. Reduce heat to medium and simmer until sauce thickens, stirring often, about 15 minutes. Mix in Gruyère cheese. Stir in pancetta. Season with salt and pepper. Pour 1/3 of the sauce into prepared baking dish. Arrange endive atop sauce. Spoon remaining sauce over. Sprinkle with breadcrumbs and Parmesan cheese. Bake until endive is tender, about 25 minutes.
More about "baked endive recipes"
BEST ENDIVE RECIPES | EPICURIOUS
From epicurious.com
Estimated Reading Time 1 min
- Endive, Apple, and Celery Salad With Smoked Almonds and Cheddar. Chopped apples, smoked almonds, and thinly-sliced celery mix together in this sweet, smoky, and pleasingly bitter salad.
- Citrus and Endive with Walnut Gremolata. Spears of endive give an elegant look to this sweet and crunchy citrus salad. Walnuts provide additional crunch and a nutty undertone.
- Endive Salad with Toasted Walnuts and Breadcrumbs. This salad has a secret: underneath the crunchy leaves of juicy endive, there's a barrage of cheese, walnuts, and breadcrumbs.
- Endive Cups With Beet, Persimmon and Marinated Feta. In this wintery hors d'oeuvre, the tang of the feta plays off of persimmon's sweetness and endive's bitter crunch.
- Winter White Salad With Endive and Pomegranate. Need a quick start to a festive dinner? This simple salad matches crisp endive with toasted hazelnuts and nutty Manchego.
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