Braised Endive With Ham And Cheese Recipes

Steps:

• Special Equipment: Steaming basket
• Serving Suggestion: French baguette, sliced
• Preheat oven to 350 to 375 degrees F.
• In a large pot fitted with a steaming basket, bring 1-inch of water to a boil. Place the endives in the basket, cover, and let cook until very soft, about 10 to 15 minutes. Transfer to a colander and let drain, pushing down on the endives with a clean kitchen towel until as much of the water as possible has been expelled. Do not mush the endives!
• In a large frying pan over medium-high heat, melt 2 tablespoons of the butter. When the foam has subsided, add the endives and cook, turning occasionally, until brown and caramelized on all surfaces. Remove from heat and wrap each endive in 1 slice of the ham. Set aside.
• In a small saucepan over medium heat, melt the remaining 2 tablespoons of butter. When the foam has subsided whisk in the flour and cook 1 minute, being careful not to brown the flour. Whisk in the milk in a slow, steady stream. Bring to a boil whisking constantly, then reduce heat to medium-low and simmer until thickened, about 8 minutes. Season with a generous amount of pepper and the nutmeg.
• Spread about 1 cup of the sauce over the bottom of a 9 by 13-inch flameproof ceramic baking dish, then arrange the ham-wrapped endives on top in a single layer. Cover with the remaining sauce and the cheese. Bake until the cheese is melted and the sauce is bubbling, about 30 minutes. Turn on the broiler, transfer the pan to the top rack, and broil until the cheese has patches of golden goodness - about 2 minutes. Serve hot with generous amounts of sauce and baguette slices.

Steps:

• Preheat oven to 400 degrees. Melt 2 tablespoons butter in a Dutch oven over medium heat. Add endives and 1/4 teaspoon salt. Cook, turning occasionally, until golden brown, about 6 minutes. Reduce heat to low; cover. Cook until soft and tender, about 30 minutes. Remove from heat; set aside, covered.
• Butter a 6-by-10-inch baking dish; set aside. Place milk in a small saucepan over low heat. In another small pan, melt remaining 2 tablespoons butter over medium heat. Whisk in flour; cook, whisking constantly, for 1 minute. Slowly pour heated milk into mixture; whisk constantly, avoiding lumps. Add remaining 1/2 teaspoon salt and the nutmeg. Cook mixture; whisk slowly but constantly until thick and bubbling, about 1 minute. Remove from heat; set aside.
• Wrap a piece of ham around each endive, and place in baking dish. Spoon sauce over endives. Sprinkle cheese over sauce. Bake until golden brown on top, 20 to 25 minutes. Serve immediately.

Steps:

• Lightly grease a baking dish.
• Bring a large pot of lightly salted water to a boil over medium-high heat. Place the endives into the water. Cover, and cook until tender, 5 to 10 minutes.
• Place the butter into a saucepan, and melt over medium heat. Whisk in the flour, and stir until the mixture becomes paste-like and golden brown. Gradually whisk the milk into the flour mixture, whisking constantly until thick and smooth. Stir in 3/4 cup Gruyere cheese, Parmesan cheese, nutmeg, salt, and pepper until well blended. Cook gently over medium-low heat for 10 minutes, stirring frequently.
• Preheat an oven broiler to low.
• Drain the endives. Wrap each endive with a slice of ham, and place into the prepared baking dish. Pour the cheese sauce over the endives. Sprinkle with the remaining 1/4 cup Gruyere cheese and parsley.
• Cook the endives under preheated broiler until cheese is golden brown and sauce bubbles, about 10 minutes.

Steps:

• Cut the endive in half lengthwise. Rub a little of the butter in a heavy skillet just big enough to hold the two halves of endive, then lay them into the pan, side by side. Distribute the remaining butter on top, sprinkle on several drops of lemon juice, and salt lightly. Pour enough boiling water into the pan to come halfway up the endive. Arrange on top a round of parchment cut to fit snugly into the pan, and cover with a tight-fitting lid. Cook over low heat for 30 minutes, at which point check for tenderness: If the endive is soft, finish cooking uncovered until the remaining liquid is absorbed; if it's still resistant, cook covered a little longer, adding more water if needed. When the endive is done, drape a thin slice of ham or prosciutto over each endive half, and sprinkle cheese liberally on top. Slip under a broiler until lightly browned and bubbly. Good with a Wild Rice Pancake (page 180), broiled polenta (page 194), or just a hunk of crusty bread.

Steps:

• Cut of a thin slice of the bottom of the endive, with a small knife remove the bitter core of the endive.
• Cut large heads in half and don't forget to remove the core.
• Cook the endive in salted water and the lemon juice for 20 to 30 minutes or until cooked.
• Drain and put them in a colander.
• Preheat oven to 350 degrees F.
• When cool enough to handle, wrap each endive in a slice of ham, also the loose leaves, put them in a greased oven proof dish, add grated nutmeg, sprinkle the cheese on top and add some flecks of butter.
• Bake for 30 to 40 minutes.

Steps:

• Preheat the oven to 350 degrees F.
• Trim the ends from the endives.
• Cook the endives in boiling salted water for 10- 12 minutes or until tender crisp.
• Drain well.
• When cool enough to handle, wrap each one with a slice of ham and place them in a 9 x 13 casserole dish.
• Sauce: Meanwhile, in a small saucepan, heat the butter until bubbly, and add the flour.
• Cook, stirring for a minute until it is well blended.
• Add the milk, and whisk smooth.
• Turn the heat down.
• Stir in the grated cheese, and add the salt and pepper and pinch of cayenne pepper, and simmer for another minute.
• Pour the sauce over the endives, and bake at 350 for 30 minutes, or until hot and bubbly.

Steps:

• Melt 2 tablespoons of the butter in a 12-inch skillet over moderate heat. Add the endives; they will fit snugly side by side. Add 1 cup water and the lemon juice. Season with salt to taste and sprinkle with the sugar. Cover with a round of parchment paper to keep the endives bathed in steam. Bring to a boil over high heat, then cover and adjust the heat to maintain a gentle simmer. Cook for 25 to 30 minutes, then turn the endives with tongs, re-cover with the parchment, and continue cooking until you can insert a knife easily, about 20 minutes longer. Set aside until cool.
• Gently squeeze each endive to remove excess moisture, then wrap each in a slice of ham. Place in a single layer in a 9 by 13-inch baking dish.
• Preheat the oven to 375°F.
• Put the milk and bay leaf in a small saucepan and bring to a boil over high heat; reduce the heat to low. In another small saucepan, melt the remaining 1 1/2 tablespoons butter over low heat. Whisk in the flour and cook, stirring, for about 2 minutes to eliminate the raw flour taste. Slowly add the hot milk, whisking constantly. Simmer until smooth and slightly thickened. (It will be thin.) Remove from the heat. Stir in 1/2 cup of the cheese. Season with nutmeg and white pepper. Remove the bay leaf.
• Pour the sauce evenly over the wrapped endives. Sprinkle the remaining 1 cup cheese on top. Bake until hot throughout and bubbly, about 25 minutes, then place the dish under a broiler and broil until the surface is lightly browned. Let rest for 15 minutes, then serve.
• Enjoy with Cakebread Cellars Napa Valley Chardonnay or another white wine with lush texture.

Steps:

• If there is tough skin covering the top of the ham, cut it off to expose the fat.
• In a large, deep pot, heat butter or oil over medium-high heat. Add carrots and onions and sauté until tender and golden brown, about 10 minutes.
• Place the ham on the vegetables, fatty side up. Add herb bundle, wine and 1 quart water and bring to a simmer.
• Cook for 2 to 3 hours at a bare simmer; baste with ladle every 20 minutes. After 2 hours, test with meat thermometer: ham is ready when internal temperature reaches 135 degrees. Turn off the heat.
• Heat oven to 450 degrees. Drain ham, reserving cooking liquid to use for stock (it freezes well). Place ham on a rack in a roasting pan, fatty side up, and score fat in a diamond pattern with tip of sharp knife. If using glaze, brush it on now.
• Place ham in oven; roast 15 to 20 minutes until lightly browned. If using glaze, brush on more after first 10 minutes of cooking.
• Remove from oven, tent with foil, and let rest 20 to 30 minutes before carving.

Steps:

• Bring broth to simmer in heavy medium skillet over medium-high heat. Add endive and simmer uncovered until tender, about 12 minutes. Drain thoroughly. Place on paper towels and cool.
• Preheat oven to 350°F. Butter 11x7-inch glass baking dish. Roll each endive in ham slice to enclose. Arrange rolls in prepared dish. Melt butter in medium saucepan over medium heat. Whisk in flour; cook 1 minute. Add milk, cream, mustard, and nutmeg and bring to boil, whisking constantly. Boil sauce 1 minute; season with salt and pepper. Spoon sauce over rolls. Sprinkle Swiss cheese evenly over. Bake until sauce is bubbling all over and cheese begins to brown, about 30 minutes. Serve immediately.