Baked Endives With Parmesan Cheese Endives Au Parmesan Recipes

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.

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.

Steps:

• In a bowl whisk together garlic paste, mayonnaise, lemon juice, and oil and stir in Parmesan and celery. Salad may be prepared up to this point 1 day ahead and chilled, covered.
• Trim endives and separate leaves. Endive leaves may be prepared up to this point 1 day ahead and chilled, wrapped in dampened paper towels, in a plastic bag.
• Stir walnuts and parsley into salad. Dip wide end of each endive leaf into salad, scooping about 1 tablespoon of salad onto it.

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.

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.

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.