ENDIVE GRATIN WITH HAM AND GRUYERE CHEESE
Provided by Amy Finley
Categories main-dish
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 8
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.
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
ENDIVE AND HAM GRATIN
In a gratin, savory ham and mild Gruyere cheese help to balance endive's slight bitterness.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 8
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.
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.
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 AU GRATIN
Provided by Pierre Franey
Categories easy, side dish
Time 1h
Yield 6 servings
Number Of Ingredients 9
Steps:
- Trim off the bottom of each endive. Place the endives in a heavy saucepan and add the butter, lemon juice, sugar, water, salt and pepper. Cover tightly, bring to a boil and simmer 30 minutes or until the endives are tender.
- Preheat the broiler.
- Drain the endives and press gently to remove any excess moisture.
- Arrange the endives in a buttered baking dish large enough to hold them in one layer. Sprinkle the cheese evenly over them and add the melted butter. Place under the broiler until the cheese is golden brown.
Nutrition Facts : @context http, Calories 112, UnsaturatedFat 3 grams, Carbohydrate 5 grams, Fat 10 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 281 milligrams, Sugar 1 gram, TransFat 0 grams
CHICKEN AU GRATIN
This casserole has the potatoes and chicken baked together in one dish, smothered in the most wonderful-tasting cheese sauce...a favorite supper at our house....if you don't have any cooked chicken, this can be made with cooked turkey or cubed cooked ham, or even cooked shrimp, any way that you choose to make it this is a real winner.
Provided by Kittencalrecipezazz
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 450 degrees.
- Set oven rack to center position.
- Butter a baking dish (large enough to hold casserole).
- For the cheese sauce, melt butter over low heat in a heavy-bottomed saucepan.
- Gently cook shallots and garlic for a few minutes, or less, be careful not to brown.
- Gradually whisk in cream, and then the chicken broth, whisk and cook until smooth (about 5 minutes).
- Blend in grated cheese and green onions, stir until blended.
- Set sauce aside.
- In a baking dish, place the diced chicken, and cover with about 1 cup cheese sauce.
- Top with carrots and green beans.
- Cover with half of potato slices.
- Then pour half of the remaining cheese sauce over the carrots and beans.
- Cover with remainig potato slices, then finish with the remainder of sauce on top of potatoes.
- Sprinkle top with grated cheddar cheese.
- Bake in the center of oven for 40-45 mins.
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