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Things to do with endive

f
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.

  1. p
    pine time 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 Feb 20, 2014 02:05 PM

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

    2. TripleCremeDecadence 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. pegasis0066 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 Feb 20, 2014 11:10 AM

          Besides the ones on this thread?

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

          1. re: pegasis0066
            GretchenS 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 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 Feb 20, 2014 06:04 PM

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

            2. re: pegasis0066
              THewat 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. l
              limoen 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 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. Bacardi1 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. perk 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 Feb 20, 2014 11:51 AM

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

                  2. f
                    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 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 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 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 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. chefj 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. j
                            janniecooks 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. linguafood 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 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 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 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 Mar 13, 2013 12:58 AM

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

                                    2. re: linguafood
                                      s
                                      sr44 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 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. sunshine842 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. Shrinkrap Mar 12, 2013 11:17 PM

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

                                    1. Cheese Boy 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...

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