Bear with me. I feel a little rusty when it comes to writing. It has been too long since these fingers have clicked away at anything other than a schedule, email or lesson plan.
But now that I have put my son down for a nap, and the kitchen has been wiped clean of ketchup finger prints and Legos have been stored in their rightful place and laundry is spinning in the dryer and I do not have to write any lesson plans because it is SUMMER VACATION and all is well with the world… I felt it was time. Time to share a recipe.
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Endives are sparse to come by in this part of the Midwest. So when I spotted them a few months ago I was quick to scoop them up. I was reminded of their scarcity when the cashier had a difficult time pricing them. They could not find the word “endive” in their system, no matter how many times I spelled (E-N-D-I-V-E). Finally, the cashier called for a manager who found the item immediately because “endive” does not begin with “D”…
My husband and I laughed about it the whole way home.
And we made this immediately for supper over a plate of hot brown rice.
My son, who is two and no longer eats anything green (please let this be a short phase!) picked over the butter-wilted leaves and went straight for the rice soaked in butter sauce.
And though there are certainly more healthy ways to prepare endive, with all its nutritional value and sharp, bitter qualities, this is by far my favorite.
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May this be the start of a summer filled to the brim with weed pulling, exercise, swimming, penny pinching, safe travels, family time, health, book reading and potty training stickers. And of coarse, a good many recipes to come.
Belgian Endive Bathed in Butter
Yield: 2 servings
- 3-4 Belgian endives
- 5 tablespoons unsalted butter, diced
- Table salt or sea salt
- 2 to 3 tablespoons freshly squeezed lemon juice
- Freshly ground black pepper
Preheat the oven to 300°F.
Wipe the endives with a damp cloth, tear away any leaves that have gone bad, and trim the stem end, if needed.
Choose an ovenproof skillet with a lid, one that’s just large enough to hold the endives in a single layer. Place the skillet over low heat, and add the butter. When the butter is melted, raise the heat to medium, and cook the butter, stirring and scraping the bottom of the pan from time to time, until the milk solids begin to brown and the butter smells nutty. Add the whole endives and lower the heat. Turn them to coat with butter, and season them with salt. Cook, turning occasionally, until they are lightly colored, then pour in 2 tablespoons of the lemon juice. Cover the pan, and place it in the oven for 1 hour. Remove the pan from the oven, turn the endives carefully, and then cover it again and return it to the oven. Cook for another 45 minutes to 1 hour, or until the endives are limp and very, very soft.
Before serving, taste a little of the pan juices, and if you’d like more brightness, add lemon to taste. Serve hot, with more salt at the table and freshly ground pepper.