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 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.
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
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- In a large skillet, heat the oil. Season the ribs with salt and pepper. Add them to the skillet and cook over moderate heat, turning once, until browned and crusty, about 18 minutes. Transfer the ribs to a shallow baking dish in a single layer.
- Add the onion, carrots, celery and garlic to the skillet and cook over low heat, stirring occasionally, until very soft and lightly browned, about 20 minutes. Add the wine and thyme sprigs and bring to a boil over high heat. Pour the hot marinade over the ribs and let cool. Cover and refrigerate overnight, turning the ribs once.
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- Transfer the meat to a clean shallow baking dish, discarding the bones as they fall off. Strain the sauce into a heatproof measuring cup and skim off as much fat as possible. Pour the sauce over the meat; there should be about 2 cups.
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