Endives With Oranges And Almonds Recipes

Steps:

• Halve the endives lengthwise. Melt the butter, sugar, and vinegar to caramel in a large saute pan, and then add the wine. Lay in the endive, cut side down. Season the endive with salt, and pepper, cover the pan with foil, and cook over medium-low heat, turning a few times, until very tender, about 20 to 30 minutes.
• While the endive cooks, cut the skin off the oranges with a knife, to expose the flesh, then remove the sections, holding the oranges over a bowl to catch the juices. Add the juices to the endive, but reserve the sections until the very end.
• When the endives are soft, uncover the pan, and continue cooking, turning the endives occasionally, to reduce the liquid to a glaze and caramelize the endives. At the last minute, add the orange sections to heat through, and serve.

Steps:

• Set leaves on a plate. Add oranges, almonds, cheese, chives and salt. Cover with Vinagreta de Ajo Tostado. Serve.
• Preheat the oven to 350 degrees F.
• Roast garlic in 1/4 cup olive oil in a small baking dish until garlic is very tender, about 20 minutes. Allow to cool slightly. Transfer to blender. Add sherry vinegar, shallots, salt and freshly ground pepper. Blend. Gradually add remaining 1/2 cup olive oil.

Steps:

• Heat 2 tablespoons of olive oil over high heat in a large, heavy nonstick or cast-iron skillet. When the oil is hot, place the endives in the skillet cut side down (work in batches if necessary) and sear until very lightly browned. Turn the heat to medium-low, add the vinegar and salt to taste, cover and braise for three to five minutes until the endives are tender. Transfer the contents of the pan to a large bowl, and toss with the remaining olive oil, half the chives or mint, and the almonds. Set aside.
• Hold the orange above a bowl while you peel away the skin and white pith from top to bottom using a paring knife. Angle the knife so that it cuts away the pith with the skin. Cut away the sections from between the membranes, then cut these sections in half lengthwise to get thin slices.
• Arrange the endive mixture on salad plates. Pour the juice from the bowl over the endives. Garnish with the orange slices. Place spoonfuls of ricotta on the plate and atop the salad. Sprinkle on the remaining herbs, drizzle on the hazelnut or walnut oil, and serve.

Steps:

• Grate 1/2 teaspoon zest from orange, then squeeze juice. Set aside.
• Cut out a round of parchment paper to fit just inside a 12-inch heavy skillet and butter one side of parchment.
• Trim end of each endive and halve lengthwise. Arrange, cut sides down, in 1 layer in 12-inch skillet. Add broth, zest, 1/4 teaspoon salt, and 2 tablespoons butter, cut into bits. Cover endives with parchment, buttered side down. Simmer until tender and liquid is reduced to about 1/4 cup, 20 to 25 minutes.
• Preheat broiler.
• While endives braise, melt remaining 3 tablespoons butter. Stir together with bread crumbs, five-spice powder, and 1/4 teaspoon salt.
• Add cream to endives and cook, uncovered, over medium heat, swirling, until thickened, 1 to 3 minutes. Remove from heat and swirl in 1 tablespoon orange juice. Arrange endives cut sides up with sauce in a lightly buttered 1 1/2- to 2-quarts shallow baking dish. Sprinkle evenly with crumbs and broil 4 to 6 inches from heat until golden brown, about 2 minutes.

Steps:

• Combine stock, orange juice, liqueur, salt, and pepper in a large, shallow, nonreactive saucepan. Bring to a boil, and add endive. Cover endive with cheesecloth to keep it submerged, reduce heat to medium low, and cover; simmer until tender, about 45 minutes.
• Transfer endive to a plate, and cover with cheesecloth to keep warm. Continue simmering liquid until syrupy and slightly thick, about 20 minutes.
• Slice heads of endive in half lengthwise; add to syrup. Add orange slices, and toss to coat. Toss again, and serve.

Steps:

• For Roasted Garlic Viniagrette: Preheat oven to 350 degrees F.
• Roast garlic in the olive oil in a small baking dish until garlic is very tender, about 20 minutes. Allow to cool slightly.
• Transfer to blender. Add vinegar, shallots, salt, and pepper. Blend.
• To assemble: Set leaves on a platter or plate. Fill each leave with one or two orange segments, some goat cheese crumbles, almond slices, and salt.
• Drizzle with viniagrette and top with chives.
• Chill before serving or serve immediately.

Steps:

• Cut the top and bottom off your oranges, exposing the citrus flesh inside. Then, resting on either end, cut the peels, including the white pith, off the oranges. [Set aside for orangettes!] Use your knife to cut between each membrane and orange segment, cutting only so far as the center, which should release the orange segments. You can chop them once or twice more, so the pieces are not too large. Trim end off endives and arrange individual leaves on a medium platter. Add a few orange chunks to each, then goat cheese crumbles and almonds. Season with black pepper, then drizzle with a very thin stream of olive oil. Add a few droplets of sherry vinegar to each "boat." Scatter chives over and finish each with sea salt. Dig in. No forks needed, unless you're classy.

Steps:

• Heat 2 T EVOO over high heat in a large skillet. When hot, place endives in skillet cut side down and sear until very lightly browned. Lower heat to medium-low, add vinegar and salt to taste, cover and braise for 3-5 minutes until endives are tender. Transfer contents to a large bowl and toss with remaining EVOO, half the mint or chives, and almonds. Set aside.
• Hold the orange above the bowl while you peel away the skin and pith from top to bottom using a paring knife. Cut away sections from between the membranes, then cut sections in half lengthwise to get thin slices.
• Arrange the endive mixture on salad plates and pour the juice from the bowl over them. Garnish with orange slices and top with remaining herbs.
• If desired: place spoonfuls of ricotta on the plate and atop the salad, and drizzle with hazelnut or walnut oil.
• Serve warm or room temperature.