How do you cook endive caserole?
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April 27th, 2011 at 7:17 pm
It’s Italian:
Fennel and Belgian Endive Casserole
6 heads fennel with stalks (each 3 to 3 1/2 in. wide)
3 heads Belgian endive (about 4 oz. each)
1/4 cup (1/8 lb.) butter or olive oil
3 ounces thinly sliced prosciutto
3 tablespoons all-purpose flour
2 cups fat-skimmed chicken broth
1 cup whipping cream
8 ounces gorgonzola or dolce gorgonzola cheese, crumbled (about 3/4 cup)
1. Pinch off tender green fennel leaves; rinse, drain, wrap in a towel, place in a plastic bag, and chill up to 1 day.
2. Trim off and discard stalks, root ends, and any bruised areas from fennel heads. Rinse heads and cut in half lengthwise across widest dimension.
3. Trim off and discard discolored root ends and any discolored leaves from endive. Cut heads in half lengthwise.
4. Melt 2 tablespoons butter in a 10- to 12-inch frying pan over medium-high heat. Lay as much fennel as will fit, cut side down, in pan and brown lightly, 3 to 4 minutes; turn and brown curved sides, 3 to 4 minutes longer. If butter starts to scorch, add water, 1 to 2 tablespoons at a time. As it is browned, transfer fennel, cut side up, to a shallow 3-quart casserole or 9- by 13-inch baking dish, and brown remaining pieces.
5. When all fennel is browned, lay endive cut side down in frying pan and brown, 3 to 4 minutes, adding 1 to 2 tablespoons water if it begins to scorch. Turn over and brown top sides, 3 to 4 minutes longer.
6. Remove pan from heat and transfer endive to a cutting board. Cut halves in half lengthwise. Tear prosciutto slices into long, narrow strips. Wrap endive sections equally with prosciutto. Fit endive pieces evenly among fennel pieces in casserole.
7. In the unwashed frying pan over high heat, melt remaining 2 tablespoons butter; add flour and stir until lightly browned, about 2 minutes. Remove from heat and gradually whisk in broth and cream. Return pan to high heat and whisk until boiling; boil and stir 2 minutes longer. Add 1/3 cup cheese and whisk until melted. Pour sauce evenly over fennel and endive, coating all surfaces. Cover tightly with foil.
8. Bake in a 375° regular or convection oven until fennel is just tender when pierced, about 40 minutes.
9. Uncover, dot with remaining cheese, and bake until browned, about 20 minutes. Chop 1/2 cup reserved fennel leaves and sprinkle over casserole. Serve hot.
April 27th, 2011 at 8:02 pm
BELGIAN ENDIVE CASSEROLE
12 endives
12 slices ham
1 stick butter
1/2 c. milk
1/2 c. bread crumbs
1/2 c. grated Parmesan cheese
Pepper to taste
Wash endives and drain well. Steam for about 15-20 minutes. Roll each endive in a slice of ham. Put half of the butter in casserole and arrange endives in casserole. Sprinkle with a little pepper, cheese and bread crumbs. Pour milk over it and dot rest of the butter. Bake for about 1 hour at 350 degrees.
April 27th, 2011 at 8:03 pm
Baked Chicory/Endive With Chicken in a Sage and Mustard Sauce
3-4 heads white chicory (Belgian endive)
1 tablespoon olive oil
3 tablespoons dry white wine or chicken stock
4 boneless skinless chicken breasts
1 ounce butter (25g)
1 shallot, finely chopped
1 garlic clove, chopped
for the SAUCE
1 ounce butter (25g)
1 tablespoon plain flour
1/2 pint milk (300ml, 1 1/4cup)
1/4 pint sour cream (150ml)
4-6 fresh sage leaves, chopped
2-3 teaspoons smooth Dijon mustard, plus
2-3 teaspoons whole grain Dijon mustard
2 ounces grated gruyere (50g) or cheshire cheese
Preheat your oven to fan 180°C (355°F)/conventional 200°C (390°F)/gas 6. Trim away the stalk ends of the chicory, discard any limp or tired outer leaves, then cut the vegetable lengthways into quarters. Pour the oil over the bottom of a large shallow baking dish and arrange the sections of chicory, cut-side up, in a single layer. Pour over the wine or stock and cover with foil. Bake for 10 minutes while you prepare the rest of the ingredients.
Slice the chicken into strips 1cm thick. Season lightly with salt and pepper. Melt the butter in a large frying pan until foaming, add sliced chicken and cook for 4-5 minutes or until the chicken is just turning golden brown. Stir in the shallot and garlic and cook for 1 minute. Remove the dish from the oven and add the chicken mixture to the chicory. Replace the foil and set the dish aside while you make the sauce.
Melt the butter for the sauce in the frying pan (no need to wash it) then stir in the flour. Gradually pour in the milk, stirring all the time until the mixture thickens. Remove from the heat and stir in the sour cream and sage with two teaspoons each of both mustards. Taste and add extra mustard plus salt and pepper if you think they’re needed.
Pour the sauce over the chicory and chicken and sprinkle cheese on top. Bake, uncovered, for a further 25-30 minutes until the sauce is bubbling and the top is golden.