BRAISED ENDIVES WITH BLOOD ORANGES, PISTACHIOS, AND RICOTTA SALATA
Provided by Elaine Louie
Categories dinner, lunch
Time 40m
Yield 2 servings
Number Of Ingredients 14
Steps:
- For the garnish: In a small bowl, mix together bread crumbs, orange zest, garlic and parsley; set aside.
- For the endives: Season endives with salt and pepper. In a large sauté pan over medium-high heat, melt butter with olive oil. Place endives in pan cut side down. Once endive starts to lightly brown, about 5 minutes, add wine and reduce by three-quarters, another 4 to 5 minutes. As the wine begins to reduce, test endive for tenderness. Once the endive is tender, remove and transfer to a plate. Pat dry, cover, and set aside.
- When the wine is reduced, add orange juice and sugar. Turn up heat and reduce to a thick, shining syrup, stirring frequently. Lower temperature to medium-high, add pistachios and orange segments, and heat for 1 minute.
- Uncover endives, and transfer to two warmed plates. Garnish with bread crumb mixture. Pour orange syrup with the pistachios and oranges over the endive. Top with thin shavings of ricotta salata, and serve.
Nutrition Facts : @context http, Calories 587, UnsaturatedFat 24 grams, Carbohydrate 44 grams, Fat 37 grams, Fiber 9 grams, Protein 6 grams, SaturatedFat 11 grams, Sodium 1111 milligrams, Sugar 26 grams, TransFat 0 grams
ENDIVES WITH ORANGES
Steps:
- Halve the endives lengthwise. Melt the butter, sugar, and vinegar to caramel in a large saute pan, and then add the wine. Lay in the endive, cut side down. Season the endive with salt, and pepper, cover the pan with foil, and cook over medium-low heat, turning a few times, until very tender, about 20 to 30 minutes.
- While the endive cooks, cut the skin off the oranges with a knife, to expose the flesh, then remove the sections, holding the oranges over a bowl to catch the juices. Add the juices to the endive, but reserve the sections until the very end.
- When the endives are soft, uncover the pan, and continue cooking, turning the endives occasionally, to reduce the liquid to a glaze and caramelize the endives. At the last minute, add the orange sections to heat through, and serve.
BRAISED ENDIVES WITH ORANGE, TOASTED ALMONDS AND RICOTTA
This dish is inspired by a salad I had recently at Hearth Restaurant in Manhattan. There's a nice contrast of flavors here - bitter endive, sweet oranges, mild ricotta, almonds and a nutty, mildly acidic dressing.
Provided by Martha Rose Shulman
Categories easy, quick, weekday, salads and dressings
Time 15m
Yield Serves four
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons of olive oil over high heat in a large, heavy nonstick or cast-iron skillet. When the oil is hot, place the endives in the skillet cut side down (work in batches if necessary) and sear until very lightly browned. Turn the heat to medium-low, add the vinegar and salt to taste, cover and braise for three to five minutes until the endives are tender. Transfer the contents of the pan to a large bowl, and toss with the remaining olive oil, half the chives or mint, and the almonds. Set aside.
- Hold the orange above a bowl while you peel away the skin and white pith from top to bottom using a paring knife. Angle the knife so that it cuts away the pith with the skin. Cut away the sections from between the membranes, then cut these sections in half lengthwise to get thin slices.
- Arrange the endive mixture on salad plates. Pour the juice from the bowl over the endives. Garnish with the orange slices. Place spoonfuls of ricotta on the plate and atop the salad. Sprinkle on the remaining herbs, drizzle on the hazelnut or walnut oil, and serve.
Nutrition Facts : @context http, Calories 169, UnsaturatedFat 11 grams, Carbohydrate 9 grams, Fat 14 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 350 milligrams, Sugar 3 grams
BRAISED ENDIVES (ENDIVES BRAISEES)
Provided by Craig Claiborne And Pierre Franey
Categories side dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Trim off the darkened ends of each endive. Put the endives in one layer in a heavy skillet.
- Add the butter, lemon juice, water, sugar, salt and pepper, and cover closely. Bring to the boil and simmer 25 minutes.
Nutrition Facts : @context http, Calories 51, UnsaturatedFat 1 gram, Carbohydrate 6 grams, Fat 3 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 344 milligrams, Sugar 1 gram, TransFat 0 grams
BRAISED ENDIVES WITH ORANGE
Provided by Melissa Roberts
Categories Milk/Cream Side Orange Endive Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 4 to 6 (side dish) servings
Number Of Ingredients 7
Steps:
- Grate 1/2 teaspoon zest from orange, then squeeze juice. Set aside.
- Cut out a round of parchment paper to fit just inside a 12-inch heavy skillet and butter one side of parchment.
- Trim end of each endive and halve lengthwise. Arrange, cut sides down, in 1 layer in 12-inch skillet. Add broth, zest, 1/4 teaspoon salt, and 2 tablespoons butter, cut into bits. Cover endives with parchment, buttered side down. Simmer until tender and liquid is reduced to about 1/4 cup, 20 to 25 minutes.
- Preheat broiler.
- While endives braise, melt remaining 3 tablespoons butter. Stir together with bread crumbs, five-spice powder, and 1/4 teaspoon salt.
- Add cream to endives and cook, uncovered, over medium heat, swirling, until thickened, 1 to 3 minutes. Remove from heat and swirl in 1 tablespoon orange juice. Arrange endives cut sides up with sauce in a lightly buttered 1 1/2- to 2-quarts shallow baking dish. Sprinkle evenly with crumbs and broil 4 to 6 inches from heat until golden brown, about 2 minutes.
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