"The Endive Show"

I'm naming this post after one of Julia Child's many shows about French cooking. I yfound it in her book titled The French Chef Cookbook (30th aniversary edition). She cooks endives in several different ways, including my favorite way, which she calls Endives et Jambon, Mornay. It required first making Endives Braisées à la Flamande. As you can see in the photo above, I wrapped my braised endives in streaky bacon instead of sandwich ham (jambon de Paris).Here is a link to a video of Mme Child's endive show. The segment about ham-wrapped braised endives starts at minute 21:53.

The smaller pictures just above and below show the endives I made at four stages of cooking, the first three in butter, a squeeze of lemon, a glug of white wine, and four cloves of garlic. The picture on the right below shows the bacon-wrapped braised endives covered in cheese sauce and melted cheese after cooking in the oven.

This last photo shows the leftover endives in that cheese sauce and the boiled potatoes I cooked to accompany them and sauce. I've blogged about gratin d'endives au jambon many times in the past. Type "endives" and hit Enter in the Blogger search field to find the posts.