{"id":5841,"date":"2012-02-19T06:56:30","date_gmt":"2012-02-19T14:56:30","guid":{"rendered":"http:\/\/www.chefmorgan.com\/?p=5841"},"modified":"2012-03-04T17:33:32","modified_gmt":"2012-03-05T01:33:32","slug":"endive-au-gratin","status":"publish","type":"post","link":"https:\/\/www.chefmorgan.com\/engine\/endive-au-gratin","title":{"rendered":"Belgium endive au gratin"},"content":{"rendered":"

 <\/p>\n

\"Belgium<\/a><\/strong><\/p>\n

out of the salad bowl and turning up the heat:<\/strong>
\n Belgium endive au gratin<\/em><\/strong><\/p>\n

Rarely do Americans cook endives. Rather, we consume them raw, usually in a salad or as a passed hors d’\u0153urves<\/em>. However, sometimes you just have take things out of the salad bowl. I say that with great affection thinking of someone I met who primarily eats salads and rarely ventures out culinarily (at least on his own). This week\u2019s simple pleasure<\/em><\/span> goes outside the endive salad bowl and turns up the heat with a Belgium<\/em> endive au gratin<\/em>.  <\/span><\/span><\/p>\n

\"Belgium<\/a><\/p>\n

Belgium endives are a member of the Chicory family. They look like spears and are crisp with a slight bitterness. They are more costly than simple lettuce because, in truth, they are a little high maintenance to grow. To grow endives, seeds sprout and grow into lush, green leaves. The roots are then carefully unearthed and the green leaves are cut off and sold. The roots are trimmed and replanted in bins or buckets and kept in a cool place (like a cellar) and away from light (which prevents the new shoots from turning green). From these trimmed roots, beautiful white spears grow. A little high maintenance can be so worth it.<\/span><\/p>\n

\"Belgium<\/a><\/p>\n

Endives pair well with nuts (especially substantial, oily nuts like hazelnuts and walnuts) and foods with a nutty, earthy-depth such as truffles and mushrooms. Because of their bitterness they can take on creamy cheeses, especially blues, and pair well as citrus and other fall\/winter fruits such as apples and pears. Beyond the realm of raw, endives can be grilled, steamed, poached, boiled and saut\u00e9ed. I like them best braised with a little butter. <\/span><\/p>\n

\"Belgium<\/a><\/p>\n

I wrote this week\u2019s recipe in a simple way that will appeal to many tastes.  First, brown the endives in a pan to develop their flavor. Second, soften them by braising them in a little water (cooking with the lid on the pan). Third, add the remaining ingredients and place the whole thing in the oven until bubbly and the flavors combine. <\/span><\/p>\n

If you want a deeper and slightly sweeter flavor profile, cook the diced apples with<\/em> the endives and add a tablespoon of Calvados (or apple cider) to the pan after the endives have browned. Once the Calvados has been cooked out of the pan, add the water to the pan and braise the endives and the apples together until the endives are soft. Continue with the recipe as written. <\/span><\/p>\n

 Either way, allow the gratin to slightly cool before service but serve it hot. The gratin is a nice compliment to any meal, but pairs particularly well with beef and salmon.<\/span> <\/p>\n

Je vous souhaite un bon app\u00e9tit<\/em> !<\/em><\/span><\/p>\n

LM<\/span><\/strong><\/span><\/p>\n

 <\/p>\n

\"Belgium<\/a><\/strong><\/span><\/p>\n

 Belgium endive au gratin<\/em><\/strong><\/span><\/p>\n

 serves 6-8<\/span><\/p>\n

what you need:<\/span><\/span><\/p>\n

4-6 Belgium endives, halved<\/span>
\n 1 tablespoon unsalted butter<\/span>
\n 1 teaspoon granulated sugar<\/span>
\n 1 tablespoon Calvados (or apple cider)(optional)<\/span>
\n pinch kosher salt<\/span>
\n \u2153 cup water (and as needed)
\n<\/span>\u2153 cup heavy cream (or as needed) <\/span>
\n\u00bd cup crumbled Gorgonzola<\/span>
\n\u00bc cup diced apples<\/span>
\n\u00bc walnut pieces, toasted<\/span>
\n\u00bc cup currantsfreshly ground black pepper<\/span><\/p>\n

how to: <\/span><\/span><\/p>\n