Are you seeking a culinary adventure that tantalizes your taste buds and delights your senses? If so, embark on a gastronomic journey with us as we explore the delectable flavors of Tom Colicchio's Braised Endive. This exceptional dish, crafted with meticulous precision and an unwavering commitment to culinary excellence, promises an unforgettable dining experience. Join us as we uncover the secrets behind this remarkable recipe, guiding you through each step of the cooking process to ensure your creation matches the brilliance of the original.
Here are our top 10 tried and tested recipes!
BRAISED BELGIAN ENDIVES
Steps:
- To continue cooking on the stovetop, reduce the heat to low. Let the endives cook, undisturbed, until they are very tender, about 30 minutes.
- To finish cooking in the oven, put the pan in a 375 F oven (make sure the pan is oven-safe) and cook for 30 to 40 minutes. (This method is more likely to result in more evenly browned endives.)
- Enjoy.
Nutrition Facts : Calories 79 kcal, Carbohydrate 7 g, Cholesterol 15 mg, Fiber 5 g, Protein 2 g, SaturatedFat 4 g, Sodium 138 mg, Sugar 0 g, Fat 6 g, ServingSize Serves 4, UnsaturatedFat 0 g
TOM COLICCHIO'S BRAISED RED CABBAGE
From his book. A great wintry vegetable side dish that will go with anything. Recipe can be halved if less is needed.
Provided by Bren in LR
Categories Low Protein
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Separate the leaves of cabbage. Cut away and discard the tough ribs, then cut the cabbage leaves into thin strips.
- Heat the oil in a medium saucepan over medium heat until the oil slides easily across the pan. Add a little of the cabbage and salt and pepper. Cook, stirring, until the cabbage wilts, then add a little more. Continue cooking, adding seasoning and stirring until all the cabbage is wilted.
- Add the caraway seed and cook, stirring, for about 1 minute. Add the wine and vinegar and bring to a simmer. Sprinkle the sugar over the cabbage and mix well.
- Reduce the heat to medium-low, partially cover and gently simmer, stirring occasionally, until most of the liquid has evaporated and the cabbage is soft and shiny, about 45 minutes. Remove the cabbage from the heat and allow to stand for 5 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 99.2, Fat 1.4, SaturatedFat 0.2, Sodium 52.4, Carbohydrate 17.7, Fiber 4, Sugar 10.5, Protein 2.8
TOM COLICCHIO'S BRAISED ENDIVE
This recipe has been adapted from "Craft of Cooking" by Tom Colicchio.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 11
Steps:
- In a large straight-sided skillet, heat olive oil over medium heat. Add onion, carrot, and celery. Season with salt and pepper. Cook, stirring occasionally until vegetables are tender, about 20 minutes. Add bay leaf, thyme, and endives. Stir to coat with oil. Add vinegar, wine, verjus, and enough water to cover. Season again with salt and pepper.
- Cover with parchment paper and then the lid. Simmer over medium-low heat until endives are tender when pierced with the tip of a knife, about 50 minutes. Discard bay leaf. Halve endive lengthwise, and serve with some of the braising liquid.
BRAISED ENDIVE WITH CHESTNUTS IN BROWN BUTTER
Steps:
- Add 2 tablespoons butter to a cast-iron skillet over high heat and add the endives cut-side down. Sear until the bottoms are slightly charred, then add the remaining 4 tablespoons butter along with the chestnuts and sage leaves and cook until the chestnuts begin to brown. Finish with the sherry vinegar and season with salt and pepper. Remove from heat.
- Arrange the endives on a plate or platter charred-side up. Spoon chestnuts over the endives, then drizzle with the sauce. Serve immediately.
BRAISED BELGIAN ENDIVE
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- In a heavy skillet over high flame, melt half of the butter. Season endive. Place 4 halves of the endive cut-side down and cook until browned. Repeat with remaining butter and endive. Place endive, cut-side up in a gratin dish. Pour stock around endive, cover with aluminum foil, and bake in 400 degree oven for 15 minutes. Season again with salt and pepper.
BRAISED ENDIVE
Steps:
- In a skillet large enough to hold endive in one layer, melt butter over medium-high heat. Add endive, and cook, turning occasionally, until brown all over, about 7 minutes.
- Cover with a parchment-paper round, and then a tight-fitting lid. Reduce heat to very low, and cook until tender when pierced with the tip of a knife, 20 to 30 minutes. Season with salt and pepper, and serve immediately.
BRAISED ENDIVES
Provided by Pierre Franey
Categories easy, weekday, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Trim off and discard any discolored leaves from the outside of the endives. Put the endives in a saucepan and add 1 tablespoon of the butter and the lemon juice, salt, pepper, sugar and water. Cover tightly; bring to a boil and simmer 30 minutes or until tender.
- Drain the endives and press them gently to remove any excess moisture.
- Heat the remaining butter in a nonstick skillet large enough to hold the endives in one layer. Brown the endives on all sides over medium-high heat. They should be light brown when cooked.
Nutrition Facts : @context http, Calories 72, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 6 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 345 milligrams, Sugar 0 grams, TransFat 0 grams
BRAISED ENDIVES
This is very quick to prepare and is a winner anytime on a cold day.
Provided by lorilf
Time 25m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Fry your chopped onions until transparent. Fry your chorizo cut in small slices until slightly browned. Cut your endives in halves and place, flat side down, in the bottom of your pressure cooker. Pour in the wine and water. Close the lid on your pressure cooker and let it do the work. Once it is steaming, cook for a further 15 minutes and it is ready to eat!
BRAISED ENDIVE
Provided by Pierre Franey
Categories easy, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Wash endive and trim the stem ends.
- Put endive in one layer in a saucepan large enough to hold them in one layer. Sprinkle endive with salt and pepper, cumin and lemon juice. Add water and butter and cover tightly. Bring to a boil and simmer for about 25 minutes until water is evaporated. Uncover endive and brown lightly on both sides. Serve immediately.
Nutrition Facts : @context http, Calories 45, UnsaturatedFat 1 gram, Carbohydrate 5 grams, Fat 3 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 332 milligrams, Sugar 0 grams, TransFat 0 grams
BRAISED ENDIVE WITH HAM AND GRUYèRE
My grandmother passed this recipe down to my mom and she then passed it on to me. It's a casserole of pure comfort. First, bitter endive is simmered until sweet, then wrapped in savory ham and smothered with a creamy nutmeg béchamel. Gruyère tops it off before it's baked until bubbly and golden.
Provided by Jean Georges Vongerichten
Categories Cheese Leafy Green Vegetable Side Bake Braise Dinner Meat Ham Winter Endive Peanut Free Tree Nut Free Soy Free Cheese Week
Yield Serves 4
Number Of Ingredients 13
Steps:
- 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.
- 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.
- Preheat the oven to 400°F.
- 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.
- 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.
Tips:
- Choose the right endive: Look for Belgian endives that are firm and tightly packed. Avoid any that are wilted or have brown spots.
- Trim the endives: Cut off the root end of each endive and remove any outer leaves that are damaged or bruised.
- Blanch the endives: Bring a large pot of salted water to a boil. Add the endives and blanch for 2-3 minutes, or until they are tender but still slightly firm. Remove the endives from the water and drain them on paper towels.
- Prepare the braising liquid: In a large saucepan, combine the chicken stock, white wine, shallots, garlic, thyme, and bay leaf. Bring to a simmer and cook for 10 minutes, or until the shallots are softened.
- Braise the endives: Add the endives to the braising liquid and bring to a simmer. Cover the saucepan and cook for 15-20 minutes, or until the endives are tender.
- Serve the endives: Remove the endives from the braising liquid and arrange them on a serving platter. Spoon the braising liquid over the endives and garnish with chopped parsley.
Conclusion:
Tom Colicchio's braised endive recipe is a delicious and elegant dish that is perfect for a special occasion. The endives are tender and flavorful, and the braising liquid is rich and savory. This dish is sure to impress your guests and leave them wanting more.
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