Endives au gratin
Feb 19, 2009 20:31:59 GMT
Post by Deleted on Feb 19, 2009 20:31:59 GMT
This is such an easy dish to make, and it is great in the winter.
Either use two Belgian endives per person, or one big one cut in half.
First you must braise the endives in butter or olive oil. It is claimed that a spoon of sugar should also be added so that they will "caramelise" properly. Once they are properly cooked, you should set them aside and let them drain for at least 30 minutes.
While they are draining, make a bechamel sauce with flour and milk and some of the endive juice. I tend to make bechamel sauce out of a package because I'm lazy (Knorr or whatever), but I urge you to take no shortcuts, because you cook better than I do. Add grated cheese to the bechamel at the end.
Then you just take the cooked endives and roll a slice of ham around them (go ahead and get creative if you want -- there are probably other things that you can imagine as extra ingredients!). Place them in a baking dish and pour the bechamel on top. Add more grated cheese and put it all in a medium hot oven until it is all bubbly and brown on top. Salt and pepper to taste, as usual.
Just a tossed salad will go well with the dish.
Either use two Belgian endives per person, or one big one cut in half.
First you must braise the endives in butter or olive oil. It is claimed that a spoon of sugar should also be added so that they will "caramelise" properly. Once they are properly cooked, you should set them aside and let them drain for at least 30 minutes.
While they are draining, make a bechamel sauce with flour and milk and some of the endive juice. I tend to make bechamel sauce out of a package because I'm lazy (Knorr or whatever), but I urge you to take no shortcuts, because you cook better than I do. Add grated cheese to the bechamel at the end.
Then you just take the cooked endives and roll a slice of ham around them (go ahead and get creative if you want -- there are probably other things that you can imagine as extra ingredients!). Place them in a baking dish and pour the bechamel on top. Add more grated cheese and put it all in a medium hot oven until it is all bubbly and brown on top. Salt and pepper to taste, as usual.
Just a tossed salad will go well with the dish.
