Endives And Ham With Gruyere Food

ENDIVES AU GRATIN

Steps:

• 1. Preheat the oven to 350°F. 2. Wrap each endive in a piece of ham, and place them in an 8" square baking dish. It's over if they touch in the dish, but don't stack them. Next, in a small sauce pan, melt the butter over medium heat. When it starts to bubble, whisk in the flour. Cook for 1 minute while whisking. Next, whisk in the milk slowly. Cook over medium heat, stirring frequently, until the mixture thickens and coats the back of a spoon. It will have the consistency of gravy. Pour the white sauce over the endive, sprinkle the cheese on top, and bake for 30 minutes, or until the top is golden brown. Serve immediately.

BELGIAN ENDIVE AU GRATIN

Steps:

• Lightly grease a baking dish.
• Bring a large pot of lightly salted water to a boil over medium-high heat. Place the endives into the water. Cover, and cook until tender, 5 to 10 minutes.
• Place the butter into a saucepan, and melt over medium heat. Whisk in the flour, and stir until the mixture becomes paste-like and golden brown. Gradually whisk the milk into the flour mixture, whisking constantly until thick and smooth. Stir in 3/4 cup Gruyere cheese, Parmesan cheese, nutmeg, salt, and pepper until well blended. Cook gently over medium-low heat for 10 minutes, stirring frequently.
• Preheat an oven broiler to low.
• Drain the endives. Wrap each endive with a slice of ham, and place into the prepared baking dish. Pour the cheese sauce over the endives. Sprinkle with the remaining 1/4 cup Gruyere cheese and parsley.
• Cook the endives under preheated broiler until cheese is golden brown and sauce bubbles, about 10 minutes.

ENDIVE GRATIN WITH HAM AND GRUYERE CHEESE

Steps:

• Special Equipment: Steaming basket
• Serving Suggestion: French baguette, sliced
• Preheat oven to 350 to 375 degrees F.
• In a large pot fitted with a steaming basket, bring 1-inch of water to a boil. Place the endives in the basket, cover, and let cook until very soft, about 10 to 15 minutes. Transfer to a colander and let drain, pushing down on the endives with a clean kitchen towel until as much of the water as possible has been expelled. Do not mush the endives!
• In a large frying pan over medium-high heat, melt 2 tablespoons of the butter. When the foam has subsided, add the endives and cook, turning occasionally, until brown and caramelized on all surfaces. Remove from heat and wrap each endive in 1 slice of the ham. Set aside.
• In a small saucepan over medium heat, melt the remaining 2 tablespoons of butter. When the foam has subsided whisk in the flour and cook 1 minute, being careful not to brown the flour. Whisk in the milk in a slow, steady stream. Bring to a boil whisking constantly, then reduce heat to medium-low and simmer until thickened, about 8 minutes. Season with a generous amount of pepper and the nutmeg.
• Spread about 1 cup of the sauce over the bottom of a 9 by 13-inch flameproof ceramic baking dish, then arrange the ham-wrapped endives on top in a single layer. Cover with the remaining sauce and the cheese. Bake until the cheese is melted and the sauce is bubbling, about 30 minutes. Turn on the broiler, transfer the pan to the top rack, and broil until the cheese has patches of golden goodness - about 2 minutes. Serve hot with generous amounts of sauce and baguette slices.

BRAISED ENDIVE WITH HAM AND GRUYèRE

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.

ENDIVES AND HAM WITH GRUYERE

Steps:

• Preheat oven to 375 degrees. Toss breadcrumbs with oil on a rimmed baking sheet, and spread into a single layer. Bake, stirring once, until golden brown, about 15 minutes. Let cool on sheet on a wire rack.
• Butter a 9-by-13-inch baking dish (or use 2 smaller dishes). Arrange endives in dish, and sprinkle with sugar, rolling to coat. Season with salt and pepper. Cover with parchment, then foil, and bake until tender, 35 to 45 minutes.
• Cut ham into 4-inch-long strips, 1/4 inch wide. Scatter on top of endives, and sprinkle with thyme. Pour stock into dish, and sprinkle Gruyere on top. Top with breadcrumbs, and dot with butter. Bake, uncovered, until top is golden and filling is bubbling, 18 to 22 minutes. Let stand for 15 minutes before serving.

CHICORY/WITLOF WITH GRUYERE AND HAM

Steps:

• Clean chicory heads, remove outer leaves and cut off about 1 cm from the thick end of the chicory.
• Fill a large pot with water and add lemon, butter and salt, add chicory and boil for about 20-30 minutes or until tender (cooking time depends on the size of the chicories) Once cooked, drain really well (or all the excess water will leak out later and make your cheese sauce very very thin).
• Take 2 slices of ham and arrange them slightly overlapping on a cutting board, using tongs, place a chicory in the middle, sprinkle a small amount of the grated gruyere on and roll it up. (when I make this as a main course I personally use 3 slices of ham for each chicory, but that's just personal preference).
• Place the ham rolled chicory in an ovenproof dish.
• To make the cheese sauce:.
• Melt the butter in a saucepan, take off the heat and add the flour, using a whisk to blend it into a smooth paste with the cream and then add the milk, nutmeg, salt and pepper.
• Return the sauce to the heat to cook and thicken, whisking constantly. Don't worry if it looks overly thick, no matter how much water you get out of the chicory there will still be some left in there somewhere to make your sauce a little bit thinner.
• Lastly, add the rest of the grated Gruyere to the sauce (and Sbrinz cheese if you are using that too) stir, and then pour the sauce over the ham rolled chicorys.
• Put into a preheated oven at 220 C (425 F) for 10-20 minutes and serve hot.
• Serve with any pasta type that will coat with the sauce well.
• NOTE: I sometimes replace the cream with a soya product that we have here called "soya cusine" if you are watching your intake of dairy products, cholesterol etc then this is a healthier option and doesn't effect the taste of the dish at all.

ENDIVES WITH HAM

Steps:

• Remove outer layer of leaves from endives. Trim bottoms, and carve a V shape in cut side to remove cores. Place endives cut side down in a single layer in a sauté pan. Dot with 1 tablespoon butter, sprinkle with lemon juice and season with sugar, salt and pepper. Add wine and about 1 cup water to barely cover endives. Cut a circle of parchment to fit into pan and place on endives. Bring to a simmer and cook 20 minutes, until tender. Remove from heat, and cool in liquid.
• Melt remaining butter in a saucepan. Whisk in flour and cook, stirring, over low heat for 5 minutes. Slowly whisk in warm milk, beating constantly, about 10 minutes, until béchamel sauce is thick and smooth. Season with salt and pepper.
• Lightly butter a baking dish to hold endives in a single layer. Drain endives, and pat dry on paper towel. Cut ham slices in half, and wrap endive halves in ham. Place seam side down in baking dish. Spoon béchamel over and around roll-ups. Sprinkle with cheese. Set aside until shortly before serving. Refrigerate dish if waiting more than 1 hour, but bring to room temperature before baking.
• Heat oven to 400 degrees. Bake 6 to 8 minutes, until sauce is bubbling. Briefly place dish under broiler to lightly brown top. Serve hot.

BELGIAN ENDIVE AND HAM CASSEROLE

Steps:

• Preheat the oven to 350 degrees F.
• Trim the ends from the endives.
• Cook the endives in boiling salted water for 10- 12 minutes or until tender crisp.
• Drain well.
• When cool enough to handle, wrap each one with a slice of ham and place them in a 9 x 13 casserole dish.
• Sauce: Meanwhile, in a small saucepan, heat the butter until bubbly, and add the flour.
• Cook, stirring for a minute until it is well blended.
• Add the milk, and whisk smooth.
• Turn the heat down.
• Stir in the grated cheese, and add the salt and pepper and pinch of cayenne pepper, and simmer for another minute.
• Pour the sauce over the endives, and bake at 350 for 30 minutes, or until hot and bubbly.

BELGIAN ENDIVES WITH PARMA HAM

Steps:

• Cut of the end of the endives and remove the bitter core at the bottom of each. Boil them 15 min in the stock. Drain and let them cool a little while. (You can re-use the stock for a soup.)
• Preheat the oven at 180C/fan. Halve each endive lengthwise. Wrap each half in a slice of ham and put them all in an ovenproof dish.
• Sprinkle a little bit of lemon juice over the endives, scatter de grated cheese over the top and pour in the cream. Season with some salt and pepper. Bake 25-30 min in the oven.
• Serve with bread an a salad.

GRATIN OF ENDIVE AND HAM

Steps:

• Bring broth to simmer in heavy medium skillet over medium-high heat. Add endive and simmer uncovered until tender, about 12 minutes. Drain thoroughly. Place on paper towels and cool.
• Preheat oven to 350°F. Butter 11x7-inch glass baking dish. Roll each endive in ham slice to enclose. Arrange rolls in prepared dish. Melt butter in medium saucepan over medium heat. Whisk in flour; cook 1 minute. Add milk, cream, mustard, and nutmeg and bring to boil, whisking constantly. Boil sauce 1 minute; season with salt and pepper. Spoon sauce over rolls. Sprinkle Swiss cheese evenly over. Bake until sauce is bubbling all over and cheese begins to brown, about 30 minutes. Serve immediately.

ENDIVE AND HAM GRATIN

Steps:

• Preheat oven to 400 degrees. Melt 2 tablespoons butter in a Dutch oven over medium heat. Add endives and 1/4 teaspoon salt. Cook, turning occasionally, until golden brown, about 6 minutes. Reduce heat to low; cover. Cook until soft and tender, about 30 minutes. Remove from heat; set aside, covered.
• Butter a 6-by-10-inch baking dish; set aside. Place milk in a small saucepan over low heat. In another small pan, melt remaining 2 tablespoons butter over medium heat. Whisk in flour; cook, whisking constantly, for 1 minute. Slowly pour heated milk into mixture; whisk constantly, avoiding lumps. Add remaining 1/2 teaspoon salt and the nutmeg. Cook mixture; whisk slowly but constantly until thick and bubbling, about 1 minute. Remove from heat; set aside.
• Wrap a piece of ham around each endive, and place in baking dish. Spoon sauce over endives. Sprinkle cheese over sauce. Bake until golden brown on top, 20 to 25 minutes. Serve immediately.