Belgian endive?
Wednesday, February 11th, 2009 at
12:13 am
I received 4 heads of Belgian endive in my organic order a couple days ago. I have no clue what to do with them. I’ve looked through cookbooks, online, and I’m just still drawing a blank.
Any ideas?
Filed under: Organic Cookbooks
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Belgian Endive and Ham Au Gratin
Ingredients:
4-6 sm Head belgian endive
Squeeze lemon juice
Seasoning
6-8 Thin slices cooked ham
SAUCE
2 tb Butter or margarine
1/4 c Flour
1 1/4 c Milk
1/2 c To 3/4 c grated cheddar or
-gruyere cheese
TOPPING
1/2 c To 3/4 c fresh soft bread
-crumbs
1/4 c Grated cheddar or gruyere
-cheese
2 Tomatoes
Instructions:
1. Trim the bottom of the endive heads and remove the outer leaves if necessary.
2. Cook in boiling salted water with a squeeze of lemon juice for about 15 minutes until JUST tender.
3. Drain well and wrap each head of endive in a slice of ham, then put into the baking dish.
4. Prepare the sauce while the endive is cooking. To make this, heat the butter in a saucepan.
5. Remove from heat, stir in the flour, return to the heat and cook for several minutes.
6. Remove from heat and blend in the milk. Stir over a low heat until thickened, add seasoning and 3 tbsp of the endive stock.
7. Add the cheese to the sauce, pour over the ham and endived.
8. Top with crumbs and cheese, brown under the broiler, then top with sliced tomatoes.
Hope that is of some help
PHIL M
This sounds good:
Endive Beet & Red Onion Salad
Ingredients:
1/2 lb Raw Beets, trimmed
3 Heads of Belgian Endives, md
1 Red onion
1 T Dijon Mustard
1 T Red Wine Vinegar
3 T Vegetable oil
4 T Finely Chopped Parsley
Instructions:
Place the beets in a saucepan and add water to cover with salt. Bring to a boil until the beets are tender about 30 minutes.
Drain and let cool. Remove the skins and slice the beets.
Trim off the bottom of the endives and cut them into 1 1/2 inch strips.
Drop the pieces into cold water. Drain and pat dry.
Peel and slice the onion.
Combine the mustard, vinegar, salt and pepper in a salad bowl.
Add the oil and blend well with a wire whisk.
Add the beets, endive, onion and parsley. Toss well and serve.
And this one sounds good also:
Salade D’Endives
Ingredients:
12 ea Endive, Belgian, split
1 tb Mustard, Dijon
1/4 c Vinegar, wine, red
Salt (to taste)
Pepper (to taste)
1 tb Juice, lemon
3/4 c Oil, walnut
1/4 c Walnuts
2 md Tomatoes
Instructions:
Beat together the mustard, vinegar, salt, pepper and lemon juice.
Slowly drizzle in the oil, emulsifying the salad dressing.
Toss the endive with the dressing and add the walnuts and tomatoes as garnish.
It seems to be more of a salad thing.
Buttered Belgian Endive
Yield: 4 Servings
8 Belgian endive; heads
2 tb Butter; or margerine
Salt and pepper to taste
2 tb Water
1/2 Lemon; juice
1 tb Parsley;leaves fine chop
Rub the butter over the bottom of a shallow flameproof casserole or skillet. Trim off the bottoms and any damaged outer leaves of the endive and cut the heads into diagonal slices about 1″ thick. Put them in the pan with salt and pepper to taste, lemon juice and water. Press a piece of buttered foil on top of the endive and cover with a lid. Cook over low heat for 7-8 minutes or until the endive is tender. Shake the pan occasionally. Sprinkle with the chopped parsley and serve.
……………………………………………………………………..
Belgian Endive Salad
Ingredients:
4 Belgian endives
1 bn watercress
0.3 kg Small white mushrooms
FRENCH DRESSING
1/4 cup Red wine vinegar
20 ml Sugar
1 1/2 tsp Coleman’s dry mustard
1 pch MSG
1 1/2 tsp Freshly ground pepper
20 ml Salt
1/2 tsp Worcestershire sauce
1 1/2 tsp Hungarian paprika
2 tsp Finely grated onion
3/4 cup Salad oil
Method:
Gently pull out the large outer leaves of the endives and slice the centers on the diagonal. Remove the stems from the watercress. Slice the mushrooms, including the stem pieces, for presentation. Attractively arrange the endive, watercress, and mushrooms on four salad plates. Top with French Dressing and serve. French Dressing: Combine all ingredients well.
……………………………………………………………………..
Belgian Endive with Crab
Ingredients:
1 pkt cream cheese – (8 oz)
60 ml minced green onions
20 ml lemon juice
20 ml white wine Worcestershire
1/4 tsp freshly-ground white pepper
0.1 kg shelled cooked crab
32 red or white Belgian endive leaves rinsed, crisped
(from about 1 1/4 to 1 1/2 lbs total)
Method:
Mix cheese with 1 tablespoon onions, lemon juice, Worcestershire, and pepper. Add crab and stir to mix.
Mound 2 teaspoons crab filling at stem end of each endive leaf. Garnish with remaining green onions. Set leaves, filling-side up, on a platter.
This recipe yields 32 pieces; 8 appetizer servings.
Comments: Up to 1 day ahead, assemble appetizers, cover, and chill.
jan
My wife was Dutch so we ate quite alot of endive, the way i liked it most was steamed and mixed through mashed potatoes
You can do a warm spinach and endive salad. Check out this recipe, and just substitue the endive for the radicchio. Goes quite well with a smooth Pinot Noir or Chianti. I also serve this with cream of red bell pepper soup.
http://www.epicurious.com/recipes/recipe_views/views/102372
http://www.epicurious.com/recipes/recipe_views/views/104583
I have (in the past ) usually had endive cold as a salad or 1st course but try going to frenchfood.about.com/od/endiverecipes where they have recipes for hot dishes as well. Bon Apetit!
Endive
Blu Cheese
Walnuts
Sugar
Pears
Dressing
Wash them very well! (They actually grow underground).
Cut off the root end and thinly slice the rest of the endive.
In a pan, gently roast some walnuts with sugar (pecans or almonds work well also)
Peal some pears and rub with lemon so they don’t discolor.
Get some Blu cheese and crumble.
Mix all together with light vinagerette dressing of choice.
You can add other leaves such as radachecco for color.