This recipe this time was for Butter Braised Endive. The original recipe was an adaptation of a Julia Child recipe. So of course it was good.
2 endive, ends trimmed and bruised leaves removed
Sprinkle of salt
1/2 cup water; more as needed
Lemon juice, to taste – about a teaspoon
2 tablespoons butter
Preheat the oven to 325 degrees. Place the endive in a stovetop and oven-safe pan or baking dish (I used a ceramic-coated cast iron gratin dish) and add the salt, lemon juice and butter. Add water to come about halfway up the side of the endive.
Cover with a lid or foil and simmer on medium-low heat until the endive are just tender, about 20 minutes. Remove the foil and place a piece of parchment over the endive. Place in the oven and bake for about 2 hours, checking the water level occasionally and added more as needed so the pan doesn’t dry out.
Baste the endive if they seem to be drying out, or if you like basting – I didn’t bother – the parchment seemed to do a pretty good job of keeping the moisture in. The endive are done when they’re very tender.
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Rio Vista, California 94571