Comments: Braised endives

Comments

But Meg, can I use vegetable broth?

I like endive a lot. I had a braised endive dish many years ago that I've never been able to recreate. It's especially good as a contrast to beets or butter lettuce or some other sweet vegetable.

For some reason, the lemon juice and sugar combination is essential. It doesn't come out sweet-and-sour like a Chinese dish, just a little edgy and yet with a sweet savoury base. I tried omitting the sugar once because I don't like adding refined sugar to anything but desserts but it wasn't at all the same.

You win an award for fastest comment on a post - I was still going back and correcting the mistakes when your comment was posted!

I know Barrett is a vegetarian, but no chicken either?
Dang Meg, that does sound wonderful and easy enough that I could do it on a week night. Thank you! Would rendered bacon bits be nice as a garnish?

Biggles

Bacon bits are, without a doubt, a great addition to any dish that is not ice cream. (And even then, maybe, if you get the flavor right...?) But I'm not sure. I forgot to mention that a common cafeteria use of braised endives is to wrap them in ham and cover them with a bechamel sauce and bake them until browned on top and bubbling below. It's nice, but I like them simple. Less work, less mess and just as much flavour.

But if you wanted to add a meat element, it's what I would do!

Still bacon bits are awfully tasty...mmm...bacon bits...gahrrgghh...

Yeah, keep it simple. Just serve with a Ham Steak if you want that.
Can vegetarians eat ham? Or is that off the list too?

Chicken and ham are definitely NOT on the list for this vegetarian.

Pretty much anything that ***** in the woods, or could, is right out. Fish don't fall into that category.

Hey, you got to have criteria, right?

Ha! You're funny. This is one of the major reasons I don't like fish, much. They poop in my water supply. (No, I refuse to quote Mr. Fields).
In any case, I went and bought endives today on the way home from work !!! I may be able to pull it off, tonight.

Biggles

I just like my woodlands nice and tidy... :)

I think I'm pulling it off, I've got Meg's endive recipe on the stove, braising nicely. Which is kinda tough because I'm cooking two dinners already and taking photographs of each.
It's all worth it.

Biggles

Wow, Dr. Biggles, it was so exciting to check the blog this morning and see that you are already trying it! Let me know now it turns out! (Unless you decide that the recipe is awful and the person who published it should be punished...!)

hey meg -- i love braised endive! before i learned it in cooking school, i thought of endive only as salad fodder but these are a hit for whoever I happen to cook them. funny how a little bit of sugar makes all the difference. am still hoping we can make that bunny stew one of these days. it was the best i've ever had.

YEAH ! I pretty much did it and the entry is up. What a nice way to close a day.

Biggles

Hey Meg,
There's nothing like eating comfort food in the fall. I'm going to give the braised endive a try tonight. They look delicious. Thanks!

I agree with Meg that this simple version of endives probably succeeds best in bringing across the subtle taste of Belgian endives. On the other hand, although it's one of the two most popular versions of making endives in Belgium (the other one being the "wrapped in ham and covered with bechamel until bubbly in the oven"-version). The ham version is more popular because it is more pleasing to the taste of the kids. During the winter months (the endive season in Belgium), we'd get this dish atleast every two weeks on our plates, when I was a kid. And I still love it !

I make this exactly the same way but without the chicken broth...essential to my version is to put the lid on tightly after sprinkling the sugar and lemon juice over the endives and turning the heat down very low. Without the additional liquid of the broth, you can serve these endives as a side dish with roast chicken or whatever. Wonderful!

Gonna try your recipe for Christmas Eve with my nice Carard. Thanks for it.

I used to make tarte tatin with braised endives and goat cheese, you should try this, it's delicious!

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