Tuesday, November 20, 2012

GRATINEE D'ENDIVES AUX POMMES


GRATINEE D'ENDIVES A LA POMMES AU PARMESAN

Translation: Endive & Apple Gratin w/ Parmesan.

Found in that beautiful French magazine SAVEURS.

Here is the recipe for your tastebuds translated to English.

This is simply beautiful. The flavors of the baked apple with cream and the smokey ham, with the bitter endive slices makes for a wonderful winter side dish.

I think this would pair nicely with your Thanksgiving bird? I ate it only with a green salad.

Once again, you can prepare this ahead of time and bake it before serving.
If you are serving more than 4 people, I would double the recipe and use a larger gratin or cast iron skillet.


GRATINEE D'ENDIVES A LA POMME AU PARMESAN (adapted from French Saveurs):

8 endives
2 apples (I used Granny Smith), cored and sliced (leave peels on)
8 slices of speck (smoked Italian prosciutto)
1/4 cup of freshly grated parmesan
1/4 cup of cream
3 tbsp olive oil
tablespoon of butter plus a tablespoon of olive oil
juice of 1/2 lemon
kosher salt & pepper

I did everything in a 9" cast iron skillet, since I didn't want to have another pan to wash, but you can use a buttered gratin dish if you like.

Cut the ends off the endive and peel back the leaves to the middle.

Saute the endive in the butter and oil for about 10 minutes with the juice of half a lemon. The endive will be nice and wilted and buttery soft.


I used the same skillet to bake the gratin, as I did to saute.

Layer the slices of apple in between the cooked endive in the pan.
Do the same with the slices of speck, tuck them in between and underneath the apples and endive.

Pour the heavy cream around and in between the stuff in the skillet. Sprinkle with kosher salt & pepper.

Grate about 1/4 cup of fresh Parmigiano Reggiano on top.

At this point, you can put the entire pan in the fridge until ready to bake.

Bake at 375F for 20-30 minutes until the top is getting nice and golden.
Serve right away.


Enjoy and have a wonderful Thanksgiving!
I have so much to be thankful for.
:)

Pin It

10 comments:

saphiresunset said...

OH My....I am going to make this for Thanksgiving! Does it have to be smoked prosciutto
?

Anonymous said...

Dil,

Now, THAT IS ONE BEAUTIFUL DISH!!

You are an artiste!!

Happy Thanksgiving!! Yes, we all give thanks for our blessings which are many.
Mil

Stacey Snacks said...

Saphire:

I am a big fan of smoked ham, and the original recipe calls for it.....Trader Joe's sells it now, if you can't find Italian speck. The smokey flavor works so nicely with the bitter endive and the crisp apples.

Happy holidays!
Stacey

RSA QLD said...

It looks so nutritious and fresh.. Thanks for sharing!

Joanne said...

I don't think I've ever seen apple in a gratin before! This has me so excited.

saphiresunset said...

Thanks. I found Speck at Wegmans! I have it all put together...ready for the oven tomorrow.

Content in a Cottage said...

Stacey and Henry,

Happy Thanksgiving!

xo, Rosemary

Pachamama said...

Happy Thanksgiving, Stacey, and thank you for your wonderful posts and recipes. Last night I made the Endive recipe. So incredible. Great flavors. My Italian deli did not have speck, so I used unsmoked prosciutto and it worked out well. I can't keep up with you but am trying recipes as fast as I can! Many thanks! ginger

Stacey Snacks said...
This comment has been removed by the author.
saphiresunset said...

I made it exactly (with the exception of using a cast iron skillet. I needed to put it in a gratin pan so it took less room in oven (while reheating all the sides for Thanksgiving dinner).

It was really tasty. The people at the dinner all enjoyed and said it was a keeper recipe. I had 20 people to cook for, so mine layout was layered. Layer of endive, layer of apples and wove the speck in between per your directions.

I think this would be a wonderful side with a roasted chicken or pork!

Thanks.