BELGIAN ENDIVE AU GRATIN
Belgian endive (called 'witloof' in Dutch or 'chicon' in Belgian French) has an ivory-white head with pale yellow-edged, closely wrapped leaves, a mildly bitter flavor, and tender juicy texture.
Provided by gaidgin
Categories Side Dish Vegetables Greens
Time 55m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 206.6 calories, Carbohydrate 20.4 g, Cholesterol 28.7 mg, Fat 10.1 g, Fiber 16 g, Protein 12.8 g, SaturatedFat 5.7 g, Sodium 210.4 mg, Sugar 2.8 g
ENDIVES ET POULET AU GRATIN (ENDIVES AND CHICKEN AU GRATIN)
Provided by Craig Claiborne And Pierre Franey
Categories dinner, casseroles, sauces and gravies, main course
Time 1h30m
Yield Six to eight servings
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Prepare the chicken and set aside.
- Trim off the darkened ends of the endives. Split the endives in half lengthwise and cut the pieces into one-inch lengths crosswise. There should be about eight cups.
- Put the pieces in a casserole and add one-half cup of the chicken broth, the lemon juice, salt and pepper. Cover, bring to a boil and cook about 15 minutes. The liquid should have evaporated. If there is liquid, uncover and cook until liquid evaporates.
- Meanwhile, melt the butter in a saucepan and add the flour, stirring with a wire whisk. When blended, add the remaining two cups of chicken broth, stirring rapidly with the whisk. Continue cooking, stirring often with the whisk, about 10 minutes. Add the cream, salt and pepper, and continue cooking about five minutes, stirring often.
- Add the chicken to the endives and two cups of the sauce. Stir to blend.
- To the remaining sauce add the egg yolk and blend.
- Spoon the creamed chicken mixture into a baking dish (an oval dish measuring 14 by 8 1/2 by 2 inches is ideal). Spoon the remaining sauce over all, and sprinkle with the cheese and bread crumbs. Bake in the oven 30 minutes or until piping hot and golden brown on top.
Nutrition Facts : @context http, Calories 282, UnsaturatedFat 8 grams, Carbohydrate 8 grams, Fat 21 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 11 grams, Sodium 541 milligrams, Sugar 1 gram, TransFat 0 grams
BELGIAN CHICONS AU GRATIN (ENDIVES AU GRATIN)
These taste wonderful with mashed potatoes. (To make mashed potatoes the Belgian way, you also put some nutmeg in with the salt and pepper) I hope you will enjoy these as much as I do. Endives are a little bitter, but cooked they are sometimes a mixture of bitter and sweet.
Provided by Elmotoo
Categories Cheese
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut the bottom part of the endives, and boil them in salted water, until tender.
- Prepare a bechamelle sauce:.
- Melt 2TB butter in a saucepan.
- Add flour and stir.
- Add milk a little at a time.
- Cook until thickened.
- Add grated Swiss cheese, salt, pepper, and nutmeg. (yes, nutmeg - you can leave it out if you would rather not have any).
- Drain the endives.
- Roll each endive in a slice of ham. Place in a rectangular baking dish.
- Pour the bechamelle over the rolled slices of ham. Sprinkle more Swiss cheese over the sauce. Dot with remaining butter.
- Place under the broiler until golden.
GRATIN OF ENDIVE AND HAM
Categories Milk/Cream Appetizer Bake Ham Swiss Cheese Endive Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 (first-course) or 4 (main-course) servings
Number Of Ingredients 10
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.
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