Tom Colicchios Braised Endive Recipes
TOM COLICCHIO'S BRAISED RED CABBAGE
From his book. A great wintry vegetable side dish that will go with anything. Recipe can be halved if less is needed.
Provided by Bren in LR
Categories Low Protein
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Separate the leaves of cabbage. Cut away and discard the tough ribs, then cut the cabbage leaves into thin strips.
- Heat the oil in a medium saucepan over medium heat until the oil slides easily across the pan. Add a little of the cabbage and salt and pepper. Cook, stirring, until the cabbage wilts, then add a little more. Continue cooking, adding seasoning and stirring until all the cabbage is wilted.
- Add the caraway seed and cook, stirring, for about 1 minute. Add the wine and vinegar and bring to a simmer. Sprinkle the sugar over the cabbage and mix well.
- Reduce the heat to medium-low, partially cover and gently simmer, stirring occasionally, until most of the liquid has evaporated and the cabbage is soft and shiny, about 45 minutes. Remove the cabbage from the heat and allow to stand for 5 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 99.2, Fat 1.4, SaturatedFat 0.2, Sodium 52.4, Carbohydrate 17.7, Fiber 4, Sugar 10.5, Protein 2.8
BRAISED ENDIVES
Provided by Pierre Franey
Categories easy, weekday, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 72, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 6 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 345 milligrams, Sugar 0 grams, TransFat 0 grams
TOM COLICCHIO'S BRAISED ENDIVE
This recipe has been adapted from "Craft of Cooking" by Tom Colicchio.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 11
Steps:
- In a large straight-sided skillet, heat olive oil over medium heat. Add onion, carrot, and celery. Season with salt and pepper. Cook, stirring occasionally until vegetables are tender, about 20 minutes. Add bay leaf, thyme, and endives. Stir to coat with oil. Add vinegar, wine, verjus, and enough water to cover. Season again with salt and pepper.
- Cover with parchment paper and then the lid. Simmer over medium-low heat until endives are tender when pierced with the tip of a knife, about 50 minutes. Discard bay leaf. Halve endive lengthwise, and serve with some of the braising liquid.
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24 TOM COLICCHIO RECIPES TO MAKE AT HOME - FOOD & WINE
From foodandwine.com
- Braised Short Ribs. Tom Colicchio is an expert with meat, and his tender, succulent braised short ribs are much in demand at his Craft restaurants. He marinates the short ribs along with vegetables in wine, then discards those vegetables and braises the ribs with fresh vegetables.
- Mini Herb Frittatas with Smoked Salmon. For these elegant hors d'oeuvres, frittatas made with tarragon, chopped dill, chives, and scallions are cut into one-inch squares and topped with crème fraîche, smoked salmon, and dill sprigs.
- Grilled Sea Bass with Marinated Eggplant. In this beautiful and super-simple recipe, Tom Colicchio makes a marinade with olive oil, chiles, and a mess of fresh herbs that he uses to marinate eggplant before and after it's grilled for extra flavor.
- Casarecce with Sausage, Pickled Cherries, and Pistachios. This creamy pasta comes together in just minutes, though you’ll have to make the pickled cherries the night before.
- Zucchini with Niçoise Olives and Burrata. Tom Colicchio captures the essence of zucchini by braising it quickly and then tossing it with briny olives. Creamy burrata and vibrant squash blossoms top the dish.
BRAISED SHORT RIBS RECIPE - FOOD & WINE
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- In a large skillet, heat the oil. Season the ribs with salt and pepper. Add them to the skillet and cook over moderate heat, turning once, until browned and crusty, about 18 minutes. Transfer the ribs to a shallow baking dish in a single layer.
- Add the onion, carrots, celery and garlic to the skillet and cook over low heat, stirring occasionally, until very soft and lightly browned, about 20 minutes. Add the wine and thyme sprigs and bring to a boil over high heat. Pour the hot marinade over the ribs and let cool. Cover and refrigerate overnight, turning the ribs once.
- Preheat the oven to 350°. Transfer the ribs and marinade to a large, enameled cast-iron casserole. Add the chicken stock and bring to a boil. Cover and cook in the lower third of the oven for 1 1/2 hours, until the meat is tender but not falling apart. Uncover and braise for 45 minutes longer, turning the ribs once or twice, until the sauce is reduced by about half and the meat is very tender.
- Transfer the meat to a clean shallow baking dish, discarding the bones as they fall off. Strain the sauce into a heatproof measuring cup and skim off as much fat as possible. Pour the sauce over the meat; there should be about 2 cups.
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