Braised Endives Endives Braisees Recipes

BRAISED BELGIAN ENDIVE

Steps:

• Trim off the root ends and remove any discolored outer leaves of: 4 Belgian endive.
• Cut in half lengthwise and season well with: Salt.
• Melt in a heavy-bottomed skillet: 2 tablespoons butter.
• Add the endive, cut side down, and cook over medium heat until nicely browned. This can be done in batches, adding more butter with each batch. The pan will brown, which is fine; just don't allow it to blacken. If it does, wash it out before adding the next batch. Place the endive, browned sides up, in a baking dish just large enough to hold them in a single layer. Pour in: About 1 cup chicken broth.
• The broth should be about 1/2 inch deep in the dish. Cover tightly and bake in a 400°F oven until tender, about 20 minutes. Check for doneness by probing the core with a sharp knife.
• Variations
• Wrap each endive half in a thin slice of pancetta or bacon before browning. Brown the wrapped endives on both sides, using more butter if necessary, and braise as above.
• Place the cut endives in a baking dish and pour in about 3/4 cup cream, season with salt and pepper, and cook until tender, brown, and bubbling.

BRAISED ENDIVES WITH HARICOTS VERTS

Steps:

• Cut out a round of wax paper to fit just inside a 12-inch heavy skillet, then butter 1 side of round.
• Fit endives, cut sides down, snugly in skillet. Add broth, lemon juice, butter bits, sugar, and salt, then cover endives with wax-paper round, buttered side down, and simmer until endives are tender and liquid is thickened and reduced to about a quarter of its original volume, 20 to 25 minutes.
• Meanwhile, cook beans in a 4-quart pot of boiling salted water, uncovered, until just tender, about 5 minutes. Drain and rinse under cold water to stop cooking, then drain again.
• Remove wax paper from endives, then gently stir in beans and cook until beans are just heated through, about 1 minute.

BRAISED ENDIVES

Steps:

• Trim off and discard any discolored leaves from the outside of the endives. Put the endives in a saucepan and add 1 tablespoon of the butter and the lemon juice, salt, pepper, sugar and water. Cover tightly; bring to a boil and simmer 30 minutes or until tender.
• Drain the endives and press them gently to remove any excess moisture.
• Heat the remaining butter in a nonstick skillet large enough to hold the endives in one layer. Brown the endives on all sides over medium-high heat. They should be light brown when cooked.

BRAISED ENDIVES

Steps:

• Preheat the oven to 350°F. Put the butter in a flameproof casserole or an ovenproof skillet with a lid over medium heat. When the butter melts, add the endives, along with a sprinkling of salt and pepper. Add the stock, cover, and bring to a boil.
• Put the dish in the oven and cook for 30 to 40 minutes, until the endives are very tender and almost-but not quite-falling apart. (You can prepare the dish to this point, let sit for up to an hour, then reheat in the oven.) Sprinkle with a little lemon juice and serve.
• Add 1/4 cup minced bacon or prosciutto along with the stock.

BRAISED ENDIVES (ENDIVES BRAISEES)

Steps:

• Trim off the darkened ends of each endive. Put the endives in one layer in a heavy skillet.
• Add the butter, lemon juice, water, sugar, salt and pepper, and cover closely. Bring to the boil and simmer 25 minutes.

BRAISED BELGIAN ENDIVE

Steps:

• In a heavy skillet over high flame, melt half of the butter. Season endive. Place 4 halves of the endive cut-side down and cook until browned. Repeat with remaining butter and endive. Place endive, cut-side up in a gratin dish. Pour stock around endive, cover with aluminum foil, and bake in 400 degree oven for 15 minutes. Season again with salt and pepper.

BRAISED ENDIVE WITH HAM AND GRUYèRE

Steps:

• To cook the endive, combine the butter, sugar, salt, and 10 1/2 cups water in a large pot. Bring to a boil, then reduce the heat to maintain a steady simmer. Add the endive, cover, and cook until very tender, about 45 minutes. A knife should be able to pierce through with no resistance. Use a slotted spoon to transfer the endive to paper towels. Reserve 1 1/4 cups cooking liquid. When cool enough to handle, squeeze out as much liquid as possible from the endive.
• Wrap each endive with slices of ham. Arrange the endive in a shallow baking dish that holds them snugly; you don't want any space between the endive.
• Preheat the oven to 400°F.
• To make the béchamel, melt the butter in a medium saucepan over medium-low heat until golden. Add the flour and cook, whisking constantly, until the mixture smells nutty, about 2 minutes. Continue whisking and add the milk, then the reserved endive cooking liquid in a slow, steady stream. Bring the mixture to a boil while whisking. Continue whisking until thickened, about 5 minutes. Whisk in the nutmeg and pepper.
• Pour the béchamel over the endive and spread to cover them evenly. Sprinkle the cheese evenly over the top. Set the dish on a rimmed baking sheet and bake until bubbly and golden brown on top, about 15 minutes. If you want the top more browned and crusty, broil for a minute or two after baking. Serve hot.

BRAISED ENDIVES WITH ORANGE

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.