Braised Endives With Orange Toasted Almonds And Ricotta Food

BRAISED ENDIVES WITH ORANGE, TOASTED ALMONDS AND RICOTTA

Steps:

• Heat 2 tablespoons of olive oil over high heat in a large, heavy nonstick or cast-iron skillet. When the oil is hot, place the endives in the skillet cut side down (work in batches if necessary) and sear until very lightly browned. Turn the heat to medium-low, add the vinegar and salt to taste, cover and braise for three to five minutes until the endives are tender. Transfer the contents of the pan to a large bowl, and toss with the remaining olive oil, half the chives or mint, and the almonds. Set aside.
• Hold the orange above a bowl while you peel away the skin and white pith from top to bottom using a paring knife. Angle the knife so that it cuts away the pith with the skin. Cut away the sections from between the membranes, then cut these sections in half lengthwise to get thin slices.
• Arrange the endive mixture on salad plates. Pour the juice from the bowl over the endives. Garnish with the orange slices. Place spoonfuls of ricotta on the plate and atop the salad. Sprinkle on the remaining herbs, drizzle on the hazelnut or walnut oil, and serve.

EDIVIAS CON BRANA, NARANJAS Y ALMENDRAS ENDIVES WITH ORANGES, ALMONDS AND GOAT CHEESE

Steps:

• Set leaves on a plate. Add oranges, almonds, cheese, chives and salt. Cover with Vinagreta de Ajo Tostado. Serve.
• Preheat the oven to 350 degrees F.
• Roast garlic in 1/4 cup olive oil in a small baking dish until garlic is very tender, about 20 minutes. Allow to cool slightly. Transfer to blender. Add sherry vinegar, shallots, salt and freshly ground pepper. Blend. Gradually add remaining 1/2 cup olive oil.

ENDIVE, ORANGE AND ROQUEFORT SALAD

Steps:

• In a small bowl, whisk together the orange zest, orange juice, olive oil, vinegar, 1 teaspoon salt, and 1/3 teaspoon pepper. Set aside.
• Cut the heads of endive in half lengthwise, remove the triangle of core at the base of each half so the leaves separate, and cut the leaves in half again lengthwise. Place in a large bowl. Drizzle the leaves with the vinaigrette and add the walnuts, Roquefort, and apple. Add the arugula and toss. Zest the orange into the salad with a strip zester. Peel the orange and remove the white pith around the orange with a small sharp knife. Cut the orange sections between the membranes and toss them on the salad. Discard the membranes. Sprinkle with salt and serve.

BRAISED ENDIVES WITH BLOOD ORANGES, PISTACHIOS, AND RICOTTA SALATA

Steps:

• For the garnish: In a small bowl, mix together bread crumbs, orange zest, garlic and parsley; set aside.
• For the endives: Season endives with salt and pepper. In a large sauté pan over medium-high heat, melt butter with olive oil. Place endives in pan cut side down. Once endive starts to lightly brown, about 5 minutes, add wine and reduce by three-quarters, another 4 to 5 minutes. As the wine begins to reduce, test endive for tenderness. Once the endive is tender, remove and transfer to a plate. Pat dry, cover, and set aside.
• When the wine is reduced, add orange juice and sugar. Turn up heat and reduce to a thick, shining syrup, stirring frequently. Lower temperature to medium-high, add pistachios and orange segments, and heat for 1 minute.
• Uncover endives, and transfer to two warmed plates. Garnish with bread crumb mixture. Pour orange syrup with the pistachios and oranges over the endive. Top with thin shavings of ricotta salata, and serve.

BRAISED ENDIVE WITH ORANGE

Steps:

• Combine stock, orange juice, liqueur, salt, and pepper in a large, shallow, nonreactive saucepan. Bring to a boil, and add endive. Cover endive with cheesecloth to keep it submerged, reduce heat to medium low, and cover; simmer until tender, about 45 minutes.
• Transfer endive to a plate, and cover with cheesecloth to keep warm. Continue simmering liquid until syrupy and slightly thick, about 20 minutes.
• Slice heads of endive in half lengthwise; add to syrup. Add orange slices, and toss to coat. Toss again, and serve.

BRAISED ENDIVES WITH ORANGE

Steps:

• Grate 1/2 teaspoon zest from orange, then squeeze juice. Set aside.
• Cut out a round of parchment paper to fit just inside a 12-inch heavy skillet and butter one side of parchment.
• Trim end of each endive and halve lengthwise. Arrange, cut sides down, in 1 layer in 12-inch skillet. Add broth, zest, 1/4 teaspoon salt, and 2 tablespoons butter, cut into bits. Cover endives with parchment, buttered side down. Simmer until tender and liquid is reduced to about 1/4 cup, 20 to 25 minutes.
• Preheat broiler.
• While endives braise, melt remaining 3 tablespoons butter. Stir together with bread crumbs, five-spice powder, and 1/4 teaspoon salt.
• Add cream to endives and cook, uncovered, over medium heat, swirling, until thickened, 1 to 3 minutes. Remove from heat and swirl in 1 tablespoon orange juice. Arrange endives cut sides up with sauce in a lightly buttered 1 1/2- to 2-quarts shallow baking dish. Sprinkle evenly with crumbs and broil 4 to 6 inches from heat until golden brown, about 2 minutes.

BRAISED ENDIVES WITH ORANGE AND TOASTED ALMONDS

Steps:

• Heat 2 T EVOO over high heat in a large skillet. When hot, place endives in skillet cut side down and sear until very lightly browned. Lower heat to medium-low, add vinegar and salt to taste, cover and braise for 3-5 minutes until endives are tender. Transfer contents to a large bowl and toss with remaining EVOO, half the mint or chives, and almonds. Set aside.
• Hold the orange above the bowl while you peel away the skin and pith from top to bottom using a paring knife. Cut away sections from between the membranes, then cut sections in half lengthwise to get thin slices.
• Arrange the endive mixture on salad plates and pour the juice from the bowl over them. Garnish with orange slices and top with remaining herbs.
• If desired: place spoonfuls of ricotta on the plate and atop the salad, and drizzle with hazelnut or walnut oil.
• Serve warm or room temperature.

ENDIVE WITH ORANGES, ALMONDS, AND GOAT CHEESE

Steps:

• For Roasted Garlic Viniagrette: Preheat oven to 350 degrees F.
• Roast garlic in the olive oil in a small baking dish until garlic is very tender, about 20 minutes. Allow to cool slightly.
• Transfer to blender. Add vinegar, shallots, salt, and pepper. Blend.
• To assemble: Set leaves on a platter or plate. Fill each leave with one or two orange segments, some goat cheese crumbles, almond slices, and salt.
• Drizzle with viniagrette and top with chives.
• Chill before serving or serve immediately.