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Braised Endive with Ham and Gruyère

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Introduction

Discover the delightful world of braised endive with ham and gruyère. This recipe combines tender Belgian yellow endive, savory Black Forest ham, and rich Gruyère cheese for a dish that’s as comforting as it is flavorful.

Tips for this Recipe

To achieve the perfect balance of textures and tastes in your braised endive, ensure even browning by using medium-size fry pan. Also, consider shredding gruyère cheese for a more integrated melting effect.

Why You Will Love This Recipe

This recipe’s symphony of ingredients creates an unforgettable dining experience. The subtle bitterness of endive contrasted with the sweetness from sugar and rich Gruyère is a match made in culinary heaven, appealing to both traditionalists and adventurous foodies alike.

Ingredients

  • 5 tablespoons unsalted butter
  • 1/4 cup sugar
  • 3 1/2 tablespoons kosher salt
  • 8 large yellow Belgian endive, trimmed
  • 8 ounces thinly sliced Black Forest ham
  • 2 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2/3 cup whole milk, warmed
  • 1 tablespoon plus 1 teaspoon freshly grated nutmeg
  • 1/4 teaspoon freshly ground black pepper
  • 8 ounces Gruyère cheese, shredded (1 2/3 cups)

Adviced Equipment

To create this masterpiece, you’ll need:
– Dutch Oven
– Chef’s Knife
– Cutting Board
– Ovenproof Casserole Dish
– Heavy-Duty Aluminum Foil
– Cheese Grater (for gruyère)
– Fry Pan (Medium Size)
– Baking Sheet
– Silicone Spatula
– Measuring Cups

History of the Recipe

The origin of braised endive with ham and gruyère dates back to traditional Belgian cooking, where local ingredients such as Gruyère cheese and Black Forest ham are staples. This recipe embodies the rich culinary heritage of Belgium and has evolved over generations into a dish cherished in home kitchens.

Fun Facts About this Recipe

Did you know that endive, or witlof as it’s called in its native Belgium, is not just any leafy green? It has a rich history and was once the favorite of European royalty. The ham used here hails from the iconic Black Forest region, known for their distinct pink-hued ham due to traditional curing processes with natural ingredients. This dish’s combination is as historic as it is mouthwatering.

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Braised Endive with Ham and Gruyère

Braised Endive with Ham and Gruyère

amanda

Equipment

  • - Dutch Oven: A heavy cooking pot with a flanged lid, suited for slow cooking or braising dishes.

  • - Chef's Knife: An essential tool for slicing ingredients evenly.

  • - Cutting Board: Provides a sturdy surface to prepare ingredients safely.

  • - Ovenproof Casserole Dish: Ideal for baking or cooking dishes in the oven with an even heat distribution.

  • - Heavy-Duty Aluminum Foil: Useful for covering casserole during cooking to trap steam and assist braising.

  • - Cheese Grater: For shredding or grating Gruyère cheese, if preferred over slicing in the recipe.

  • - Fry Pan (Medium Size): Suitable for sautéing steps like browning ham pieces before assembling the dish.

  • - Baking Sheet: Can be used as a baking surface for endive preparation.

  • - Silicone Spatula: Useful for mixing ingredients and ensuring thorough incorporation without scratching surfaces.

  • - Measuring Cups: Essential for accurate liquid and dry ingredient measurements in cooking.

Ingredients

  • 5 tablespoons unsalted butter

  • 1/4 cup sugar

  • 3 1/2 tablespoons kosher salt

  • 8 large yellow Belgian endive, trimmed

  • 8 ounces thinly sliced Black Forest ham

  • 2 tablespoons unsalted butter

  • 1/4 cup all-purpose flour

  • 2/3 cup whole milk, warmed

  • 1 tablespoon plus 1 teaspoon freshly grated nutmeg

  • 1/4 teaspoon freshly ground black pepper

  • 8 ounces Gruyère cheese, shredded (1 2/3 cups)

Instructions

1

Instruction 1

To cook the endive, combine the butter, sugar, salt, and 10 1/2 cups water in a large pot. Bring to a boil, then reduce the heat to maintain a steady simmer. Add the endive, cover, and cook until very tender, about 45 minutes. A knife should be able to pierce through with no resistance. Use a slotted spoon to transfer the endive to paper towels. Reserve 1 1/4 cups cooking liquid. When cool enough to handle, squeeze out as much liquid as possible from the endive.
2

Instruction 2

Wrap each endive with slices of ham. Arrange the endive in a shallow baking dish that holds them snugly; you don't want any space between the endive.
3

Instruction 3

Preheat the oven to 400°F.
4

Instruction 4

To make the béchamel, melt the butter in a medium saucepan over medium-low heat until golden. Add the flour and cook, whisking constantly, until the mixture smells nutty, about 2 minutes. Continue whisking and add the milk, then the reserved endive cooking liquid in a slow, steady stream. Bring the mixture to a boil while whisking. Continue whisking until thickened, about 5 minutes. Whisk in the nutmeg and pepper.
5

Instruction 5

Pour the béchamel over the endive and spread to cover them evenly. Sprinkle the cheese evenly over the top. Set the dish on a rimmed baking sheet and bake until bubbly and golden brown on top, about 15 minutes. If you want the top more browned and crusty, broil for a minute or two after baking. Serve hot.
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