I'm naming this post after one of Julia Child's many shows about French cooking. I found 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.
I'm naming this post after one of Julia Child's many shows about French cooking. I found 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.
I was JUST talking to someone about you making Endives with ham and bechamel sauce... just two days ago. The woman is an American who also has an apartment in Dijon. She remarked that she had had a delicious endive soup, and someone else asked for more info on endives. I have to watch Julia's show, now!
ReplyDeleteWhat a fine meal! Thanks for the Julia link. Were your endives from Belgium?
ReplyDeleteThey might have been from Belgium, or from northern France.
DeleteYummy!
ReplyDeleteBettyAnn
Bacon beats jambon de paris! ;-)
ReplyDelete