Sautéed Endive With Balsamic Butter Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SAUTéED ENDIVE WITH BALSAMIC BUTTER



Sautéed Endive With Balsamic Butter image

Searing the endives so they retain some crispness, then topping them with balsamic butter, gives this dish, adapted from the cookbook "Eat in My Kitchen" by Meike Peters, its panache. Because it's hard to make less balsamic butter than is called for, you wind up with enough for about a dozen endives, not just three; the endives portion of the recipe can be easily expanded to match, making this a great dish for entertaining. Or, use the leftover butter to top fish, roasted carrots and such. The butter keeps well in the refrigerator but should be used at room temperature; heating may cause it to break down.

Provided by Florence Fabricant

Categories     for two, quick, vegetables, side dish

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 8

1 tablespoon extra-virgin olive oil
3 medium-small heads Belgian endive, trimmed, halved vertically
Fine sea salt
2 tablespoons good-quality balsamic vinegar
3 tablespoons unsalted butter, in small pieces
Pinch of sugar
Coarsely ground black pepper
3 tablespoons fresh marjoram or oregano leaves

Steps:

  • Heat oil in a heavy skillet. Add endive halves, cut side down, and sear on medium-high heat for a couple of minutes per side, turning once, until golden brown but still somewhat firm in the middle. Salt to taste, transfer to a serving dish and tent with foil to keep warm.
  • Simmer vinegar in a small saucepan for about a minute. Remove from heat and whisk in butter bit by bit. Whisk in sugar and, if desired, some salt and pepper.
  • Drizzle some of the balsamic butter on endives, strew with marjoram and dust with pepper. Serve. Remaining balsamic butter can be refrigerated for future use.

Nutrition Facts : @context http, Calories 124, UnsaturatedFat 5 grams, Carbohydrate 4 grams, Fat 12 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 6 grams, Sodium 147 milligrams, Sugar 1 gram, TransFat 0 grams

BRAISED ENDIVE WITH CHESTNUTS IN BROWN BUTTER



Braised Endive with Chestnuts in Brown Butter image

Provided by Marc Murphy

Categories     appetizer

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 6

6 tablespoons unsalted butter
10 heads endive, halved
One 14.8-ounce jar cooked and peeled chestnuts
1 bunch fresh sage
2 tablespoons sherry vinegar
Salt and pepper

Steps:

  • Add 2 tablespoons butter to a cast-iron skillet over high heat and add the endives cut-side down. Sear until the bottoms are slightly charred, then add the remaining 4 tablespoons butter along with the chestnuts and sage leaves and cook until the chestnuts begin to brown. Finish with the sherry vinegar and season with salt and pepper. Remove from heat.
  • Arrange the endives on a plate or platter charred-side up. Spoon chestnuts over the endives, then drizzle with the sauce. Serve immediately.

SAUTéED SHRIMP WITH BUTTERY BALSAMIC VINEGAR SAUCE



Sautéed Shrimp With Buttery Balsamic Vinegar Sauce image

This recipe is by Leslie Revsin and was in Fine Cooking Issue #29. I like it with a simple mushroom or parmesan risotto and a green salad.

Provided by evelynathens

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

1 3/4 lbs large shrimp, in the shell (or about 50 frozen, cleaned large shrimp, defrosted)
7 tablespoons butter, cut into 1 Tbs. pieces
salt & freshly ground black pepper
1/2 cup balsamic vinegar
2 tablespoons chopped mixed fresh herbs, such as chives, tarragon, and flat-leaf parsley
lemon wedge (optional)

Steps:

  • If using shrimp in the shell, peel and devein them. If using cleaned, defrosted shrimp, skip this step. Either way, dry the shrimp well with paper towels and set aside.
  • Put a colander or large strainer in a bowl and set it beside the range. In a large skillet set over high heat, melt 1 Tbs. of the butter. When the butter froths, add the shrimp and season well with salt and pepper. Stir several times as the shrimp cook -- they may brown slightly, which is good. They're done as soon as they're just cooked through and opaque, 3 to 5 min.; cut one in half to check. Remove the pan from the heat; transfer the shrimp with a slotted spoon to the colander. Cover the shrimp loosely with foil and set aside to keep warm while making the sauce.
  • Pour off all but 1 or 2 teaspoons of liquid from the pan. Set the pan back over high heat and add the remaining 6 Tbs. butter, swirling the pan once or twice until the butter turns light nut brown, about 2 minute (Any brown bits that have stuck to the pan will become even browner, but they shouldn't burn.) Immediately pour the balsamic vinegar into the pan and start scraping up the brown bits. Continue to scrape and cook until the sauce thickens somewhat and starts to appear glaze-like, about 2 minute The sauce will reduce to a scant 1/2 cup. Turn off the heat and stir in the drained shrimp (discard any accumulated liquid in the bowl) to coat them lightly with the sauce and briefly rewarm them without cooking any further. Taste and adjust the seasonings, if necessary. Sprinkle with the fresh herbs and serve immediately with lemon wedges, if desired.

Nutrition Facts : Calories 389.1, Fat 23.6, SaturatedFat 13.4, Cholesterol 355.8, Sodium 437.6, Carbohydrate 1.8, Protein 40.6

SAUTEED ENDIVES (ENDIVES MEUNIERE)



Sauteed endives (Endives meuniere) image

Provided by Craig Claiborne And Pierre Franey

Categories     side dish

Time 10m

Yield 4 servings

Number Of Ingredients 3

8 cooked, well-drained endives (see recipe)
4 tablespoons butter
2 tablespoons finely chopped parsley

Steps:

  • Drain the endives well on absorbent paper towels.
  • Heat two tablespoons of the butter in a heavy skillet large enough to hold the endives without crowding. Add the endives and cook, turning often so that they brown evenly all over, about five minutes.
  • Transfer the endives to a warm serving dish. Melt the remaining butter in the skillet and cook it until it almost turns brown. Pour this over the endives. Sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 121, UnsaturatedFat 3 grams, Carbohydrate 4 grams, Fat 12 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 7 grams, Sodium 5 milligrams, Sugar 0 grams, TransFat 0 grams

SAUTéED ENDIVE WITH BALSAMIC BUTTER



Sautéed Endive with Balsamic Butter image

Number Of Ingredients 7

1 tablespoon EVOO
3 Belgian Endive (trimmed and halved)
2 tablespoons Balsamic Vinegar
3 tablespoons Butter (unsalted)
1 pinch Sugar
1 pinch Pepper
3 tablespoons Marjoram or Oregano

Steps:

  • Heat oil in a heavy skillet. Add endive halves (cut side down) and sear on medium-high heat for a couple of minutes per side. Salt to taste and transfer to to serving dish and tent with foil to keep warm.
  • Simmer vinegar in small saucepan for a minute. Remove from heat and whisk in butter (gradually). Whisk in sugar (s/p optional).

More about "sautéed endive with balsamic butter recipes"

BRAISED BELGIAN ENDIVE | RECIPES - FRESH CITY FARMS
2014-06-25 Ingredients. 1.5 lbs belgian endives. 3 - 4 tablespoons extra virgin olive oil or unsalted butter. 1/4 cup chicken stock or water. 0 salt and pepper
From freshcityfarms.com


SAUTéED GARLIC BALSAMIC MUSHROOMS - MYORGANIZEDCHAOS.NET
2022-04-07 Instructions. In a skillet over medium heat, add the butter. When butter is melted, add the mushrooms and cook for about 4 minutes or until the mushrooms start to become tender and the outsides golden a bit. Lower the heat slightly and push the mushrooms off to the sides of the pan, making an empty circle in the middle.
From myorganizedchaos.net


SAUTéED ENDIVE WITH BALSAMIC BUTTER RECIPE
Oct 3, 2017 - Searing the endives so they retain some crispness, then topping them with balsamic butter, gives this dish, adapted from the cookbook "Eat in My Kitchen" by Meike Peters, its panache Because it’s hard to make less balsamic butter than is called for, you wind up with enough for about a dozen endives, not just three; the endives portion of the recipe can be …
From pinterest.com.au


GETRECIPECART.COM
Redirecting to /recipe/sauteed-endive-with-balsamic-butter (308)
From getrecipecart.com


SAUTéED ENDIVE WITH AVOCADO, THYME FOR COOKING STARTERS.
2 tsp Balsamic vinegar; 3 tbs good olive oil Instructions: Remove 2 or 3 outer leaves from endive. Rinse endive lightly. Cut each in half the long way. Heat oil, over medium heat, in a nonstick skillet large enough to hold the endive flat, in one layer. Add endive, cut side down, and sauté until starting to brown, about 5 minutes.
From thymeforcooking.com


SAUTéED ENDIVE WITH BALSAMIC BUTTER | RECIPE CART
1 tablespoon extra-virgin olive oil 3 medium-small heads Belgian endive, trimmed, halved vertically Fine sea salt 3 medium-small heads Belgian …
From getrecipecart.com


BRAISED BELGIAN ENDIVES RECIPE - THE SPRUCE EATS
2021-07-09 Put a large, heavy frying pan, sauté pan, or pot over medium-low heat. Whatever vessel you choose should have a tight-fitting lid. When the pan is hot, add the butter. While the butter melts, trim off and discard any browned bits from the ends of the endives, and remove any bruised or browning exterior leaves.
From thespruceeats.com


COOKED ENDIVE RECIPES RECIPES ALL YOU NEED IS FOOD
3 medium-small heads Belgian endive, trimmed, halved vertically: Fine sea salt: 2 tablespoons good-quality balsamic vinegar: 3 tablespoons unsalted butter, in small pieces: Pinch of sugar: Coarsely ground black pepper: 3 tablespoons fresh marjoram or oregano leaves
From stevehacks.com


GRILLED BELGIAN ENDIVE WITH BALSAMIC BUTTER
2017-04-05 Large amounts of endive work in the body as a diuretic and laxative. Endive can also be sautéed, grilled and broiled. Barbara suggests braising the leaves with meat stock, caramelizing and butter and topping with a cheese sauce. The recipe for Grilled Endive with Balsamic Butter is simple and easy to prepare. Wash the heads, split in half ...
From cherylwixsonskitchen.com


SAUTEED ENDIVE WITH BALSAMIC BUTTER RECIPE NYT COOKING
The best 3 wines to pair with SAUTEED ENDIVE WITH BALSAMIC BUTTER RECIPE NYT COOKING are below. Enjoy any of these with confidence: 1) Red: South African Cabernet Sauvignon. 2) Red: Chilean Merlot. 3) White: Burgundy Chardonnay. How we paired them… You chose Sauteed endive with balsamic butter recipe nyt cooking. Our algorithm created the …
From delipair.com


GRILLED ENDIVES WITH BALSAMIC VINEGAR RECIPE - THE SPRUCE EATS
2022-04-25 Gather the ingredients. Preheat grill to medium heat. Combine olive oil, garlic, balsamic vinegar, and thyme in small bowl. Brush mixture onto both sides of each endive half. Sprinkle each piece with salt and pepper. Place onto grill and cook for 6 minutes turning once. When endives have wilted and are lightly browned, remove from heat and serve.
From thespruceeats.com


SAUTéED ENDIVE WITH BALSAMIC BUTTER | JADE510 | COPY ME THAT
Sautéed Endive with Balsamic Butter. cooking.nytimes.com Jade510. loading... X. Ingredients. 1 tablespoon extra-virgin olive oil ; 3 medium-small heads Belgian endive, trimmed, halved vertically; Fine sea salt; 2 tablespoons good-quality balsamic vinegar; 3 tablespoons unsalted butter, in small pieces; Pinch of sugar; Coarsely ground black pepper; 3 tablespoons fresh …
From copymethat.com


SAUTéED ENDIVE WITH BALSAMIC BUTTER | ADELE | COPY ME THAT
Sautéed Endive with Balsamic Butter. cooking.nytimes.com Adele. loading... X. Ingredients. 1 tablespoon extra-virgin olive oil ; 3 medium-small heads Belgian endive, trimmed, halved vertically; Fine sea salt; 2 tablespoons good-quality balsamic vinegar; 3 tablespoons unsalted butter, in small pieces; Pinch of sugar; Coarsely ground black pepper; 3 tablespoons fresh …
From copymethat.com


ENDIVE RECIPES RECIPES ALL YOU NEED IS FOOD
Add 4 halved heads endive cut-side down; season with salt. Cook until browned and softened, turning once, about 10 minutes. Add 2 tablespoons white wine vinegar, 1 tablespoon water, 1 teaspoon sugar and a pinch of salt. Simmer, turning to coat, until syrupy, about 30 seconds. Sprinkle with chives.
From stevehacks.com


BALSAMIC BRAISED ENDIVE WITH TOASTED PINE NUTS - SUPERMAN COOKS
2016-04-26 Remove from heat and set aside. In a large sauté pan, add olive oil and heat over medium heat. Add one whole clove of garlic and place endive in pan (cut side down) and cook for about 5-7 minutes, turning endive as needed until all endive is slightly browned. Remove from pan and place on serving plate. Sprinkle with pine nuts and chopped chives.
From supermancooks.com


BRAISED ENDIVE IN CREAM SAUCE RECIPE - FOOD & WINE
Step 1. Melt butter in a large nonreactive sauté pan over medium. Add endives; season with salt and pepper. Cook, turning occasionally, until lightly …
From foodandwine.com


SAUTéED ENDIVE WITH BALSAMIC BUTTER - THERESCIPES.INFO
Sautéed Endive With Balsamic Butter Recipe - NYT Cooking best cooking.nytimes.com. Salt to taste, transfer to a serving dish and tent with foil to keep warm. Simmer vinegar in a small saucepan for about a minute.
From therecipes.info


SAUTéED ENDIVE WITH BALSAMIC BUTTER RECIPE - FOOD NEWS
2 tablespoons unsalted butter 3 tablespoons olive oil 6 skinless cod fillets, 6 ounces each. Recipe 1. Preheat the oven to 450 degrees F. 2. Pull the endives apart into individual leaves, discarding the tough inner cores. In a bowl combine the endive leaves with the vinegar. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper.
From foodnewsnews.com


SIMPLY IMPRESSIVE STARTER: SAUTéED BELGIAN ENDIVE WITH BACON AND …
2012-03-14 Place bacon matchsticks in a cold, dry nonstick skillet. Cook over medium heat until crispy. Transfer to a paper towel-lined plate with a slotted spoon. Reduce heat to medium-low and place endive head halves in skillet, cut side down. Swirl to coat cut sides with bacon fat and cook undisturbed until lightly browned, about 2 minutes.
From blue-kitchen.com


SAUTéED ENDIVE WITH BALSAMIC BUTTER AND MARJORAM RECIPE | EAT …
Sautéed endive with balsamic butter and marjoram from Eat in My Kitchen: To Cook, to Bake, to Eat, and to Treat (page 62) by Meike Peters Shopping List Ingredients
From eatyourbooks.com


ENDIVES AND PEAR SAUTE RECIPE - FOOD NEWS
First, make a batch of pear sauce (see recipe under sauces) except instead of adding the ginger, add 1/2 teaspoon of cinnamon and 1/4 teaspoon of allspice (per cup of pear sauce/about 1 pear). Additionally, add about 1 tablespoon of date syrup (or 2 teaspoons of honey or agave nectar). In a 10″ skillet, heat over medium high: 1 tablespoon olive oil
From foodnewsnews.com


BALSAMIC GLAZED ENDIVE RECIPE - TASTEGURU.COM
2018-04-14 Salt and Pepper to taste. 1/8 Cup Balsamic Vinegar. Instructions. Place oil in a heavy sautee pan and warm of medium high heat. Place endive cut side down and brown for 1- minutes, until it gets brown on one side. Flip endives over and brown for 2 minute. Flip endive back to cut side down and add broth, salt and pepper and balsamic vinegar and ...
From tasteguru.com


RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts..tb_button …
From foodnetwork.com


SAUTéED BELGIAN ENDIVE HALVES - SPANGLISH SPOON
2016-08-20 chopped walnuts. kosher salt to taste. To start, cut a little bit of the bottom stem off from each endive, then slice them in half lengthwise. Sauté the halves in a skillet, on medium heat, in about a tablespoon of extra virgin olive oil until they become soft and browned on the edges. This shouldn’t take more than 5-7 minutes.
From spanglishspoon.com


BRAISED BALSAMIC ENDIVE AND RADICCHIO RECIPE | MYRECIPES
Heat a large skillet over high heat. Add oil to pan; swirl to coat. Add endive and radicchio, cut side down; cook 90 seconds. Place endive in a 13 x 9-inch glass or ceramic baking dish.
From myrecipes.com


SAUTéED ENDIVE WITH BALSAMIC BUTTER RECIPE | RECIPE | ENDIVE …
Sep 27, 2016 - Searing the endives so they retain some crispness, then topping them with balsamic butter, gives this dish, adapted from the cookbook "Eat in My Kitchen" by Meike Peters, its panache Because it’s hard to make less balsamic butter than is called for, you wind up with enough for about a dozen endives, not just three; the…
From pinterest.ca


EASY BELGIAN BRAISED ENDIVES | SIMPLE. TASTY. GOOD.
Place the pan over high heat and let the endives caramelize for about 5 minutes until they are a little golden. Then add the diced butter and season lightly again with a little pepper, salt and nutmeg. Let the endives bake in the melted butter for 3 minutes. Then pour in a glass of water, sprinkle with the brown sugar and put a lid on the pan.
From junedarville.com


SAUTéED ENDIVE WITH BALSAMIC BUTTER RECIPE
Sep 27, 2016 - Searing the endives so they retain some crispness, then topping them with balsamic butter, gives this dish, adapted from the cookbook "Eat in My Kitchen" by Meike Peters, its panache Because it’s hard to make less balsamic butter than is called for, you wind up with enough for about a dozen endives, not just three; the…
From pinterest.ca


ENDIVE BENEFITS, NUTRITION FACTS, SIDE EFFECTS, AND MORE - BETTERME
Once you have this sautéed endive with balsamic butter, you will constantly be craving for more. Ingredients: ... Sautéed Endive With Balsamic Butter Recipe – NYT Cooking (n.d., cooking.nytimes.com) Vitamin A – Health Professional Fact Sheet (2021, ods.od.nih.gov) Vitamin K-Dependent Coagulation Factors That May be Responsible for Both Bleeding and …
From betterme.world


BALSAMIC BUTTER SAUCE - BAREFEET IN THE KITCHEN
2011-09-24 In a small saucepan, over medium heat, simmer the vinegar and the garlic. Simmer until reduced to a thick syrup, about 5 minutes. Set aside while the rest of the meal is being finished. When ready to serve the sauce, rewarm over medium-low heat. Cut a stick of butter into 6-8 pieces and add to the balsamic reduction one piece at a time.
From barefeetinthekitchen.com


GRILLED BELGIAN ENDIVE RECIPES - THERESCIPES.INFO
Grilled Belgian Endive Recipe - Food.com hot www.food.com. Brush grill grates or grill pan lightly with olive oil. Grill the endives on the grill by placing them cut side down and cooking until the edges are browned and curled, about 3 - 4 minutes.Remove to serving dish and drizzle with balsamic vinegar, remaining oregano, salt and pepper.
From therecipes.info


SAUTéED BELGIAN ENDIVE WITH GOAT CHEESE – LEPLAINCANVAS
2020-05-08 Belgian Endive is a variety of chicory. Its narrow, cream-white leaves with yellow tips grow in a small, tight little baton shape and curve in to meet at the top. It is grown from a species of Chicory closely related to but not the same as that grown for its roots. The leaves are crisp and have a slightly bitter or tart flavour.
From leplaincanvas.com


Related Search