Sizzling hot from the oven
We are in Belgium as we write this and endives are everywhere. One classic preparation of the vegetable that deserves more currency in American kitchens is: Belgian Endive, Ham & Cheese au Gratin
This recipe does not come to us from a celebrated chef, but an authority nonetheless – The Belgian Endive Marketing Board.
Chicon (in French) or Witloof (in Flemish) wrapped in ham is a staple of Belgian home cooking. Served with salad, bread and a bottle of Belgian ale, it makes a satisfying weekend lunch or a simple supper.
The endive was accidentally discovered by a Belgian farmer in 1830. And so is exactly one year older the nation itself. Its mystique has been enhanced by the many failed attempts to mechanize the unusual growth process of the endive. The Belgian Endive Marketing Board asserts that “the endives need for round the clock attention is still best suited to Belgian farmers, who perform their task with the passion of true artists.” And did you know that each leaf of endive though high in minerals, and purportedly good for liver, contains only one calorie. Its cousin, which we call escarole, is native to Egypt and it was sown in Charlemagne’s demonstration gardens throughout his lands.
Preheat the oven to 350 degrees
- 4 tb olive or vegetable oil
- whole heads Belgian endive cored
- ¼ cup chopped green bell pepper
- ¼ cup chopped red bell pepper
- 1 tablespoon flour
- ½ cup grated Gouda or Jarlsberg or other mild nutty cheese
- 2 tb grated Parmesan Cheese
- Salt and pepper to taste
- 8 slices of Ardennes ham (or Black Forest ham)
- Chopped parsley
In a frying pan, lightly sauté the endives, remove them from the pan and set aside. Add the red and green pepper to the oil and lightly sauté them, remove them from the pan, and set aside. Add the flour to the oil and stir until lightly browned. Add the salt and pepper and blend in with a whisk until the mixture is smooth. Add the cheeses and blend until the cheese melts. Stir in the sautéed red and green peppers. Place the sautéed Belgian endives in an oven proof casserole. Wrap each endive in a slice of ham. Cover with the cheese sauce and place in a 350 degree F oven for about 20 minutes or until the sauce is bubble and brown. You may brown it under the broiler for a minute or two if you wish. Garnish with parsley and serve hot.
Accompany with a Witkap Tripel whose fruity honeyish notes beautifully complement this dish.
Related Features:
- Check out the Vanberg & DeWulf Great Brewers importer page
- Visit the Vanberg & DeWulf website
- For more about endive, check out www.belgianendive.com
- cyrano's blog
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