I saw this recipe for Bacon and Romaine Skewers in my new Food & Wine Cookbook that I received in the mail today! I switched it up a bit to accommodate the items I already had on hand. We had this beautiful romaine lettuce that […]
When I was making these Potato Cakes (Slim), Pierce came in the kitchen and asked me what I was making? I told him and he said, “Tayto cakes does Tayto eat these?” Pierce has a friend called Matteo that he calls, Tayto… it’s so cute! Keeping with my […]
I saw this recipe by Daniel Boulud in my latest issue of ELLE DÉCOR magazine. I always love the look of endive but, I never seem to think of anything interesting to do with it so… when I saw the Bacon-wrapped Endive Gratin I was excited to try it. The first time I made it was for a family Sunday dinner and to be honest, they didn’t seem that thrilled about it. The next time I made it was last night for Valentine’s Day dinner and Peter loved it! The difference this time was that I seared off the bacon-wrapped endive until it was very crispy before adding it to a casserole dish to braise. I also left the cheese off – I don’t think it needs it. This dish looks impressive when you bring it out to your guests and then you say its endive and they are even more intrigued!
Bacon-Wrapped Endive Gratin
½ lb. sliced bacon
2 tablespoons sugar
6 Belgian endives
1 cup chicken broth
¼ lb. Gruyere cheese, cut into ¼ -inch thick slices
Preheat oven to 300 degrees.
Place the bacon strips in one layer on a flat surface and sprinkle evenly with sugar. Wrap bacon around each endive in a spiral, sugared side in, so it is completely covered (you might need more than one strip per endive). Sear off the bacon wrapped endive in a sauté pan until bacon is crisp and the endive. Take out of sauté pan and place in a gratin or baking dish with the ends of the bacon facing down.
Tightly cover with a lid or aluminum foil, and bake for 30 minutes. (I don’t know if this set is necessary any more since I’m having you sear off the bacon, use your own discretion on this) Remove from the oven, spoon our any fat from the bottom of the pan, and add chicken stock; cover and bake for 1 hour more or until endives are tender.
Remove form oven, and increase oven temperature to 375 degrees. Top endives with cheese, and return to the oven, uncovered. Bake another 5 to 10 minutes, until the cheese is melted and lightly browned.
Peter’s Wine Pick: Carmel Road Chardonnay