Thursday, July 17, 2014

Endives a la creme

Belgium Endives are the most delicious vegetables and does not seem to be used very much in cooking. I was in piggly wiggly and I saw this nice little        and I thought "miam miam, some endives a la crème just like mamie used to make." When I went thru the cash register nobody could find the name, I was not very much help because I just knew the French name "endive" and it is listed under" Belgium endives" , they had to call the produces man. It was the same thing when I bought some Daicon and some rubharb, I think they should give their cashiers a little produce tutoring! it really show you that some vegetable are not very often use.
Belgium are very good in salad and they make nice little cups for all kind of appetizer but in a gratin they are just a delice. The gratin is usually made with a béchamel but I decided in that recipe to try to go a little lighter and just use cream like in a potatoe gratin.
you must try it you are going to love it.
Here is my recipe.

Ingredient


3 endives
6 slices of ham
1 1/2 cup of  heavy cream
1 garlic clove
1 cup of swiss cheese or gruyere ( or more)
1 tbs butter
1 tsp nutmeg

instructions


cut the end of the endives
take all the leaves off (do not use the heart it is bitter)
blanch the leaves for about 6 minutes.
Drain
Put the cream in a sauce pan over a low ,medium heat.
mash the garlic clove and add it to the pan
add the swiss cheese ( keep a little for the top of the gratin)
add salt ,pepper, and nutmeg.
Mix till the cheese is melted


In a dish going to the oven, layer the Endive leaves and the ham
spread the cream over it and spread with a little pieces of butter and cheese.




put in the oven at 350 degrees for about 30 minutes.

a table , bon appetit.

Notes

You can cook the full  Endives and rolled them in the ham.  but be careful to take the hearts and the ends off , they are bitter.
you could make the Endives by themselves without the ham if you are vegetarian or just want a side dish.
The dish is for two servings. could be multiply easily for more serving.





printable recipe