This time of year the markets are full of endive.
Apparently the French eat them in huge quantities. One can get a pre-packaged bag with a dozen endive in it and I see shopping trolleys with three or four bags.
We like them….
But that’s a lot of endive.
I went through my French cook books thinking there would be a lot of recipes for endive.
The recipes that I found were mostly for 8 or 10 or 12 endive braised in butter or wine in the oven for an hour or two.
And, of course, for this classic with ham and cheese.
Perfectly simple; perfectly delicious.
Braised Endive with Prosciutto and Gruyère
Total time: 45 minutes
- 2 Belgian endive
- 1 cup chicken stock
- 4 paper-thin slices dry-cured ham such as Prosciutto, Bayonne
- 2oz (60gr) Gruyère
- Remove 2 or 3 outer leaves from endive. Rinse endive lightly. Cut each in half the long way. Remove the hard core from the stem end by cutting out a V-shaped wedge.
- Lay endive flat, cut side up, in a large skillet. Add stock, cover and braise for 20 minutes.
- Remove endive carefully, drain and lay on a plate.
- Carefully wrap 1 slice of ham around each endive half and lay in a baking dish.
- Top with sliced Gruyère.
- Bake, 375F (190C) for 10 minutes, until cheese is bubbly.
- Remove and serve.
It’s almost a room!
At least that was what mon mari said when I went in to take the photos today.
When I took this the walls looked finished and nicely white.
Then I uploaded the photos and I could see all the variations in the plaster…. Various stages of dryness I presume.
Those walls will be painted soon.
The sheet rocked walls, below, will be wall-papered soon.
It’s almost a room!
Look what came for me today!
I’m so excited.
These are the final proof copies for my books, Healthy Small Plates.
I did the print version through CreateSpace, like Kindle, also part of Amazon.
I will freely admit that doing the print version was much, much more difficult than doing the Kindle version.
I think I’m just going to sit here and look at them for a bit……
When they’re available and I get all the links sorted out I’ll let you know.