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On Valentine’s Day we received a surprise bouquet of endive from Discover Endive.  It was a welcome surprise as we have never received such a delicious bouquet.

Normally when we eat endive it is in the form of a salad.  And we are not picky, we love both green and red, equally.  I love how crisp they are and when mixed with a little blue cheese and sugary balsamic it is near perfection.  Or with a drizzle of olive oil and fresh lemon juice.  Another favorite is slices of endive, with pecans, smokey pieces of pancetta, spring red onions and a blood orange dressing.  Since we had this gorgeous bouquet, I decided to venture beyond a couple salads.  Though we did enjoy a few of them.  *smile*

I wish the photo of this gratin came out as well as the dish did.   I used a mixture of green and red endives.  It was crisp but creamy with the bechamel and Gruyere cheese.  The pancetta added the right amount of salt.  It was really great served along side a roasted tri-trip.  I have a feeling this will be a regular side dish with roasted meats.

Enjoy!

 

 

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Recipe:  Endive Gratin

Ingredients:

  • 4 endive, washed, dried and cut into circles
  • 6 slices pancetta, diced
  • 1 small shallot, diced
  • 1 clove garlic, diced
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup milk
  • 1 cup Gruyere, grated

How To:

  1. Heat oven to 325.
  2. Butter individual baking dishes or one large one.
  3. In a large saucepan heat the olive oil and butter over medium heat.
  4. Add the pancetta, stir, and cook over low heat for 5 minutes.
  5. Add the shallot, stir and cook for 2 minutes.
  6. Add the garlic, stir and cook for one minute.
  7. Remove the ingredients and set aside in a bowl.
  8. To the same saucepan (do not clean) add the flour.
  9. Keep the heat at a low temperature and whisk.
  10. The flour will start to come together to form a paste.
  11. Add a little of the milk at a time and keep whisking until smooth.
  12. Add rest of the milk, whisk the entire time and keep the heat low.
  13. Cook until thick, about 3 minutes.
  14. Remove from the heat. In a mixing bowl add the endive slices, and pancetta mixture, stir to combine.
  15. Put the mixture into a buttered baking dish.
  16. Pour the bechamel (milk and flour mixture) over the top of the grating.
  17. Sprinkle the cheese over the top.
  18. Bake for 20 – 30 minutes, until golden and bubbly.
  19. Serve.
  20. Eat.

 

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