Archive for the 'Braised endive' Category

Braised Endive from Adam of Amateur Gourmet

Braised Endive from Adam of Amateur Gourmet

Braised Endive from Adam of Amateur Gourmet

A cube of braised endive served on a cheese plate at The French Laundry inspired Adam Roberts to recreate what he had tasted at home. Better yet, he decided to prepare it for breakfast, served aside what he calls a “typical breakfast of scrambled eggs and toast.”

“The suprise is that (braised endive) is really easy to make at home,” Adam writes. With the help of a little butter, olive oil and heat (oh, and more butter), Adam transformed a few heads of endive into his morning side dish.

Did the braised endive play nice with the eggs and toast? Click here to find out and see if you dare to try endive for breakfast!

Adam Roberts started his blog Amateur Gourmet as a way to chronicle his journey into the culinary world and out of a career in law. Along the way he has published a cookbook, hosted “The FN Dish” on the Food Network website and written for some of the best known food sites and publications around. 

Caramelized Endive with Brown Butter Sage Sauce from Carolyn of All Day I Dream About Food

Caramelized Endive with Browned Butter

Caramelized Endive with Brown Butter

Looking for a delicious endive recipe, that is both easy and fancy? Carolyn, from All Day I Dream About Food shares her secret recipe that had even her finicky husband asking for more! Read her post for the glorious details!

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We’ve discovered a few more lovely endive recipes for you. Take a click through:

Grilled Endive with Mediterranean Tahini Vinaigrette

Mediterranean Tahini paste is made from crushed sesame seeds and has quite a nutty taste. It is available in jars, cans and also in dehydrated form.

Hulled tahini does not grind the whole sesame seed and because of this it does not contain as much calcium, protein and vitamins as unhulled. Unhulled tahini is made from the whole sesame seed, and it is the most nutritionally dense type of tahini. Hulled tahini is not as bitter tasting as the unhulled type.

Raw tahini contains more nutrients than roasted tahini.

Tahini is a source of calcium, protein and B vitamins. Tahini is a good source of essential fatty acids (EFA), these EFA’s are used in helping to maintain healthy skin.

Because one of the ingredients in tahini is sesame oil, it has quite a high calorie content. Because of this tahini should be used in moderation. The good news is the majority of fats in tahini are unsaturated rather than saturated.

Tahini is a source of vitamin E which helps to reduce the rate of aging in body cells.

Sesame seeds are also a good source of the amino acid Methionine. Methionine is an important contributor to liver detoxification and helps with the absorption of other amino acids.

Try this grilled endive with Mediterranean tahini vinaigrette. It’s a delicious, nutritious endive recipe. Even better your kids will love it and they won’t even know that it’s good for them!


Ingredients:

6 tablespoons olive oil
3 tablespoons tahini (sesame paste)
2 tablespoons lemon juice
2 teaspoons chopped fresh thyme
2 cloves minced garlic
3/4 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper

Preparation:

In a large non-metallic bowl, whisk together the marinade ingredients. Add the endive and toss. Set aside at room temperature to marinate, stirring occasionally, for 30 minutes.

Prepare a grill to medium heat and lightly oil the grate. Grill the endive cut side down until lightly charred, 3 to 5 minutes depending on your grill. Turn, brush with any remaining marinade, and cook until crisp-tender and lightly charred, 3 to 5 minutes depending on your grill. Serve warm.

CaliforniaEndive
15 Poppy House Road
Rio Vista, California 94571
Phone 707-374-2111
Fax 707-374-2063
Email info@endive.com

Try Grilled Endive with Curried Yogurt Marinade

This fabulous reciepe makes a great side dish to any entree you’re serving. You can make this recipe using any marinade you like. Don’t forget to visit endive.com for more great recipes.

Use 6 heads endive (red, white, or a combination), halved lengthwise through the root end.

Serves 4

Ingredients:

3/4 cup plain yogurt
2 cloves minced garlic
1/2 teaspoon curry powder
1/2 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper.


Preparation:

In a large non-metallic bowl, whisk together the marinade ingredients. Add the endive and toss. Set aside at room temperature to marinate, stirring occasionally, for 30 minutes.

Prepare a grill to medium heat and lightly oil the grate. Grill the endive cut side down until lightly charred, 3 to 5 minutes depending on your grill. Turn, brush with any remaining marinade, and cook until crisp-tender and lightly charred, 3 to 5 minutes depending on your grill. Serve warm.

CaliforniaEndive
15 Poppy House Road
Rio Vista, California 94571
Phone 707-374-2111
Fax 707-374-2063
Email info@endive.com

Grilled Endive With Balsamic Rosemary Marinade

Let’s make grilled endive. This recipe is super easy and delightfully easy to enjoy California Endive. It makes a great side dish to any entree you’re serving. You can make this recipe using any marinade you like. Don’t forget to visit endive.com for more great recipes.

Use 6 heads endive (red, white, or a combination), halved lengthwise through the root end.

Serves 4

Ingredients:

For the marinade
6 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons maple syrup
2 teaspoons dried lavender flowers (optional)
3 cloves minced garlic
1 1/2 teaspoons chopped fresh rosemary
3/4 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper

Preparation:

In a large non-metallic bowl, whisk together the marinade ingredients. Add the endive and toss. Set aside at room temperature to marinate, stirring occasionally, for 30 minutes.

Prepare a grill to medium heat and lightly oil the grate. Grill the endive cut side down until lightly charred, 3 to 5 minutes depending on your grill. Turn, brush with any remaining marinade, and cook until crisp-tender and lightly charred, 3 to 5 minutes depending on your grill. Serve warm.

California Endive
15 Poppy House Road
Rio Vista, California 94571
Phone 707-374-2111
Fax 707-374-2063
Email info@endive.com

The World’s Best Braised Endive Recipe

Recipe From Meg at: toomanychefs.com

I first came across braised endives in an awful job many years ago. I was nominally hired as au pair in a very snobby nouveau riche family in the New York city.

Being pretentious couple, they had a cook/housekeeper. And a chef who was a treasure: cheerful, hard-working, and a fantastic cook.  I will always regret that I left that job (in a hurry, I might add) without getting her recipe for samosas. They were wonderful.

And so were the braised endives. I wandered in the kitchen one afternoon, drawn by the savory smell of chicken and an indefinable vegetable. I saw them bubbling merrily in a milky sauce. And I asked, “What on earth is that?” She looked at me as though I had suddenly dropped down from the Planet of the Terminally Clueless and said “Why, braised endives, of course!”

That night, I stopped at the Epicerie Market on my way home and bought a pound of endive. I remember they were wrapped in a piece of paper that, very helpfully, had recipes for cooking them. It’s as though my guardian angel was sitting on my shoulder, directing the fates in my direction: it included one for braised endives.

I can’t give credit for the following recipe as I have no idea what Belgian Endive Food Board had the bright idea of putting recipes on the paper that was used to wrap the darlings. But I am grateful. That was some 12 years ago and I’m still making them the same way. I haven’t even tried to improve them as I think they are perfect as they are. This is coming from a woman who thinks that cooked celery is an abomination to man. And endives aren’t that far from celery in texture.

Braised endives

Look at the photo at the beginning of this post. Don’t they look comforting and tasty? They are. This is the only comfort food I know that is relatively low-calorie and really good for you. Okay, there is chicken soup. But still, it’s pretty rare.

3-4 Belgian endives (enough to fill your frying pan snugly when sliced in half lengthwise)
3-4 Tbs butter
1 cup chicken broth
2 Tbs (roughly) lemon juice
1 scant tsp sugar
salt and pepper to taste

Put the butter in a nice heavy bottomed frying pan and heat until it is frothing. Slice the endives in half lengthwise and add them to the pan, keeping the heat relatively high so that the butter browns (but does not burn!) and the edges of the endive caramelize. After a few minutes, when you really think you are in danger of burning the butter and/or the endives, turn down the heat to low and pour in the chicken broth. (If you are Barrett, you can use vegetable broth.) Sprinkle the sugar and lemon juice over the endives and cover loosely. Simmer for 20 minutes or until tender. (Obviously it depends on the size/thickness of your endives.) Salt and pepper to taste.

It’s that simple. I make this pretty frequently when the Critic is away at an Official Function. I also sometimes make up a batch solely to bring in to work for lunch. It’s my secret indulgence. The sauce goes milky and is full of chicken flavor and salt and a touch of sugar. The endives, even when tender, retain a bit of bite and are steeped in the wonderful broth. It’s a fantastic combination.

Weight Watchers note: if you braise these in a non-stick pan and limit the butter to two teaspoons per serving (I find two endives are usually a good serving) and keep the sugar at 1/2 a tsp per serving this is only 2.5 points per serving. You can increase the broth to 250ml and serve it in a bowl for a satisfying, filling and low-point lunch!

CaliforniaEndive
15 Poppy House Road
Rio Vista, California 94571
Phone 707-374-2111
Fax 707-374-2063
Email info@endive.com

White Beans with Bacon and Endive Stew

Recipe: epicurious.com

Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. This makes it popular in low-cost cooking. Cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry.

Stews may be thickened by reduction or with flour, either by coating pieces of meat with flour before searing, or by using a roux or beurre manie,  a dough consisting of equal parts of butter and flour. Thickeners like cornstarch or arrowroot may also be used.

Stews are similar to soups,  and in some cases there may not be a clear distinction between the two. Generally, stews have less liquid than soups, are much thicker and require longer cooking over low heat. While soups are almost always served in a bowl, stews may be thick enough to be served on a plate with the gravy as a sauce over the solid ingredients

Team this hearty dish with a pork or chicken entrée, or just add some crusty bread and make a meal out of it.

Yield: Makes 8 (side-dish) servings

Ingredients:

8 slices bacon, coarsely chopped

1 medium onion, chopped

1 1 1/4- to 1 1/2-pound head curly endive, rinsed, leaves torn coarsely

2 large garlic cloves, chopped

2 15-ounce cans cannellini (white kidney beans), drained well

1/3 cup canned beef broth

Preparation:

Cook bacon in heavy large pot over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels and drain. Set bacon aside. Add onion to drippings in pot and sauté until beginning to soften, about 4 minutes. Add half of endive with water still clinging to leaves. Cover pot and cook until endive is wilted, stirring once, about 4 minutes. Add remaining half of endive and chopped garlic. Cover and cook until endive leaves are wilted but still bright green, stirring once, about 4 minutes. Add cannellini, beef broth, and bacon. Cook bean mixture until heated through, stirring often, about 5 minutes. Season to taste with salt and pepper.

California Endive
15 Poppy House Road
Rio Vista, California 94571
Phone 707-374-2111
Fax 707-374-2063
Email info@endive.com


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