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Things to do with endive

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

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

      1. 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. 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

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

            1. re: sunshine842

              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

                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

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

                2. re: linguafood

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

                  1. re: sr44

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

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

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

              1. 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. 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

                    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

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

                      1. re: fancynancypants

                        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

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

                        1 Reply
                        1. re: perk

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

                        2. 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. 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

                              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. 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

                                Besides the ones on this thread?

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

                                1. re: pegasis0066

                                  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

                                    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

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

                                  2. re: pegasis0066

                                    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. 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. 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

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