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Things to do with endive

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fancynancypants Mar 12, 2013 09:28 PM

Hello! I just received endive in my package from our CSA and love the idea that its leaves can be used as a vehicle for all sorts of appetizers. My grandma's birthday dinner is tomorrow and I thought it would be fun to make a few different things to put in endive cups. Do you have any recipe recommendations? I'm a vegetarian, but the rest of my family are carnivores so both types of recipes are appreciated.

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  1. Cheese Boy RE: fancynancypants Mar 12, 2013 09:52 PM

    Here are a few pics to browse after searching for Endive Boats ... http://www.google.com/search?hl=en&am...

    1. Shrinkrap RE: fancynancypants Mar 12, 2013 11:17 PM

      I got some in my box too! No suggestions but hoping to get some ideas too!

      1. sunshine842 RE: fancynancypants Mar 12, 2013 11:59 PM

        I slice them and add the sliced leaves to salads. (in the winter, it's nice to have something fresh and crispy!)

        It's not an appetizer, but a very common meal in Europe is to make a gratin - recipe here: http://www.foodandwine.com/recipes/en...

        1. linguafood RE: fancynancypants Mar 13, 2013 12:12 AM

          Wow, jealous! They're $4.29/lb. around here, so I haven't gotten them in a while.

          I love sliced (Belgian?) endive in salad along with chopped up tangerines in a tangy dressing. Its bitterness plays off of walnut oil well, blue cheese is great, too, along with the citrus.

          Another thing I like to do is to braise them with a good amount of butter, fresh lemon juice, salt and lots of ground black pepper.

          6 Replies
          1. re: linguafood
            sunshine842 RE: linguafood Mar 13, 2013 12:26 AM

            they're in season here (grown locally) - I think I paid €1,99/kg last week.

            1. re: sunshine842
              linguafood RE: sunshine842 Mar 13, 2013 12:51 AM

              Yeah, they're generally dirt cheap in Germany, even when out of season (which I guess is winter-ish). It's sad, really, that they're so costly here.

              1. re: linguafood
                sunshine842 RE: linguafood Mar 13, 2013 12:53 AM

                I find that with all my favorite veggies - parsnips, leeks, endive, fennel bulbs, celeriac root....all dirt-cheap here, but pricey back in the States.

                1. re: sunshine842
                  linguafood RE: sunshine842 Mar 13, 2013 12:58 AM

                  Well, I only have to wait roughly 6-8 weeks... :-)

                2. re: linguafood
                  s
                  sr44 RE: linguafood Mar 13, 2013 10:38 AM

                  They're forced from roots, so basically seasonless, although the advantages to sprouting something fresh in winter are clear.

                  1. re: sr44
                    sunshine842 RE: sr44 Mar 13, 2013 02:43 PM

                    but they are primarily produced in the winter months, when (according to the local growers) the frost gives them a sweeter taste.

            2. j
              janniecooks RE: fancynancypants Mar 13, 2013 02:03 AM

              There a some great ideas in this thread from last year on stuffed endive appetizers:

              http://chowhound.chow.com/topics/855342

              1. chefj RE: fancynancypants Mar 13, 2013 09:35 AM

                You can cook them in a white stock. Then split and saute with or with out Bacon till nice and brown.
                Or Braise them

                1. f
                  fancynancypants RE: fancynancypants Mar 13, 2013 10:14 AM

                  Does the color of the endive matter? I see lots of delicious looking appetizers in purple cups but the endives I have are the yellow variety. Is there a huge taste difference between the two?

                  4 Replies
                  1. re: fancynancypants
                    goodhealthgourmet RE: fancynancypants Mar 13, 2013 10:28 AM

                    The red/purple variety can sometimes be a tiny bit sweeter, but for the most part they're the same.

                    Oh, and they're pretty fantastic charred/grilled.

                    1. re: fancynancypants
                      sunshine842 RE: fancynancypants Mar 13, 2013 10:35 AM

                      the yellow ones have been covered to keep them from receiving any sunlight -- as GHG said, they're slightly more bitter.

                      1. re: fancynancypants
                        s
                        sr44 RE: fancynancypants Mar 13, 2013 10:41 AM

                        Purple cups as from a round vegetable? Could be radicchio. There's also a pretty purplish endive and a pointed red radicchio. They're all from the same family, and it's easy to be confused about them.

                        1. re: sr44
                          a
                          alwayshungrygal RE: sr44 Mar 13, 2013 02:33 PM

                          I've bought the purple ones packaged (from Trader Joe's I think) with the yellow ones. Not the same texture as radicchio, they are definitely endive and taste almost the same. But then, I've never thought endive tasted bitter.

                          To the OP: just about anything that you would put on crostini can go into endive leaves, as long as it isn't too wet. I did salsa once and it was very drippy. Curried chicken salad, dilled egg salad, herbed cheese, shrimp with aioli are all good.

                      2. perk RE: fancynancypants Mar 13, 2013 01:13 PM

                        I've used the leaves stuffed with boursin.....and stuffed with crab salad.....as appetizers.

                        1 Reply
                        1. re: perk
                          TripleCremeDecadence RE: perk Feb 20, 2014 11:51 AM

                          Yum, I'll have to try it with boursin!

                        2. Bacardi1 RE: fancynancypants Mar 13, 2013 01:27 PM

                          One of the loveliest (& tastiest) appetizers I had at a restaurant was steamed shelled mussels in a spicy sauce, each one nestled in a Belgian Endive leaf & plated in a spoke design.

                          1. l
                            limoen RE: fancynancypants Mar 13, 2013 01:29 PM

                            Traditional Belgian preparations for these much-loved leaves include sliced and mixed with mayonnaise (think potato salad with endive instead of potato), braised as a side or au gratin. I do realise they're not appetisers but thought it might be of interest!

                            1 Reply
                            1. re: limoen
                              Bacardi1 RE: limoen Mar 13, 2013 01:35 PM

                              Definitely. As a side dish for steak I've braised them in some white wine & chicken broth, then topped them with crumbled blue cheese or warmed blue cheese dressing.

                            2. pegasis0066 RE: fancynancypants Feb 20, 2014 11:07 AM

                              I was going to start a new thread but saw this so adding on.

                              I found this website for a variety of ways to prepare - http://endive.com/recipes

                              I had only used them as boats in the past, but simply roast some last weekend and it was phenomenal. Tonight, I am trying this website's recipe for Grilled Endive with Pistachios, Dried Cherries and Feta Cheese.

                              Anyone have a good recipe for endive that is not a boat appetizer?

                              5 Replies
                              1. re: pegasis0066
                                linguafood RE: pegasis0066 Feb 20, 2014 11:10 AM

                                Besides the ones on this thread?

                                Who knows, bumping this might result in more :-)

                                1. re: pegasis0066
                                  GretchenS RE: pegasis0066 Feb 20, 2014 11:49 AM

                                  This is a classic endive gratin: http://www.epicurious.com/recipes/foo...
                                  Me, I prefer to braise them very simply in butter (or goose or duck fat if I have it) and some rich chicken stock till the stock reduces down to stickiness. Mmmm.

                                  1. re: GretchenS
                                    linguafood RE: GretchenS Feb 20, 2014 11:59 AM

                                    I braise it, too, with lots of butter, lemon juice and LOTs of fresh ground pepper.

                                    Ha. I saw I posted that last year already :-)

                                    1. re: linguafood
                                      sunshine842 RE: linguafood Feb 20, 2014 06:04 PM

                                      wrapped in dry-cured ham and baked in a bath of creme fraiche.

                                  2. re: pegasis0066
                                    THewat RE: pegasis0066 Feb 23, 2014 03:45 PM

                                    I cut them in half or quarters through the root end, brush them with a little olive oil, a tiny bit of balsamic, salt & pepper & grill them. Nice as part of a composed salad, nice as a side.

                                  3. TripleCremeDecadence RE: fancynancypants Feb 20, 2014 11:50 AM

                                    I love the flavor and crunch of endive. A super simple and tasty way to serve up endive is by putting a little bit chevre on the leaf, adding some dried cranberries and pistachios.

                                    1. p
                                      pine time RE: fancynancypants Feb 20, 2014 01:58 PM

                                      One of the favorite ways I've had endive: filled with blue cheese and heavily sprinkled with chopped, candied pecans.

                                      1 Reply
                                      1. re: pine time
                                        Veggo RE: pine time Feb 20, 2014 02:05 PM

                                        Or with blue cheese, chopped walnuts, and a drizzle of honey.

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