Baked Belgian Endive With Pecorino And Walnuts Food

SEARED BELGIAN ENDIVE WITH WALNUT GREMOLATA

Steps:

• To make the gremolata, mix together walnuts, parsley, lemon zest, fleur de sel and garlic, if using. Set aside.
• Heat olive oil in a medium or large skillet over medium heat. Place endive halves in the skillet, cut side down. They should not be touching one another. Season with kosher salt and pepper and cover pan loosely. Cook until golden brown on the cut side, 5 to 7 minutes. Remove from heat and transfer to a platter or to individual plates, cut side up.
• Sprinkle a generous tablespoon of gremolata over each endive half. Drizzle with walnut oil and serve warm.

BAKED BELGIAN ENDIVE WITH PECORINO AND WALNUTS

Steps:

• Preheat oven to 350°F. Toss endives with oil and salt and pepper to taste in a 13- by 9-inch shallow baking dish and arrange, packed, in 1 layer. Bake, covered with foil, in middle of oven until tender, 30 to 40 minutes.
• Sprinkle evenly with walnuts and cheese and bake, uncovered, 10 minutes.

BAKED BELGIAN ENDIVE

Steps:

• Preheat oven to 325 degrees.
• Place the endive stalks in a greased, shallow 1 1/2 quart oven proof cassserole dish. Dot with the butter. Sprinkle the endive with the sugar, salt and pepper.
• Cover and cook for about 1 1/2 hours until soft. Any liquid remaining is to be discarded. Set endive aside.
• Cook the bacon in a medium saucepan over medium heat (DO NOT burn!) Remove the cooked bacon to a paper towel to drain, reserving 1 tablespoon of the bacon drippings.
• Increase oven heat to 350 degrees.
• Heat the reserved drippings on medium heat and add the flour. Stir until bubbling, but again, do not burn! Gradually pour in the half and half (or heavy cream.) Heat the mixture and stir for approximately 5 minutes until almost boiling and thickened. Pour the sauce over the endive.
• Chop up the bacon into little pieces and sprinkle over the endive along with the Parmesan cheese and bread crumbs.
• Bake, uncovered, for about 15 minutes or until bubbling and lightly browned on top.

BELGIAN ENDIVE WITH ROQUEFORT, WALNUTS AND CRANBERRIES

Steps:

• Trim the base of the endive using a diagonal cut, then separate the leaves.
• Toss the cranberries, nuts and Roquefort together in a bowl, being careful not to break up the Roquefort too much.
• Spoon the mixture into the endive leaves and garnish with the watercress.
• For advance preparation: Fill the Belgian endive leaves up to three hours before, cover and chill. Garnish just before serving. Drizzle with Roquefort Salad Dressing, as desired.
• Roquefort Dressing:.
• Melt Roquefort Cheese in the oven or in a pan on top of the stove, being very careful not to scorch. Let cool. In a bowl, combine the melted cheese, mayonnaise, buttermilk, juice of two limes, Worcestershire Sauce, cayenne, red wine vinegar, and black pepper; mix well until all ingredients are combined. If desired, add an additional 2 oz. of Roquefort cheese for an even more intense flavor.