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.