Hmmmmm….cooking endive? With fruit? Sauteing those bitter scoops I use to serve up dollops of cream cheese with my smoked salmon roses was certainly a novel idea. Well, you know who (hubby) would never partake, so why even ask. But I was game. Dorie suggests this as a Thanksgiving side…but I might be pushing my luck there 🙂
Two endives were trimmed and cut in half. An apple was cored and cut into quarters. A few clusters of grapes were pinched from the bunch and some rosemary sprigs were clipped from my garden. These were all sautéed over low heat in salted butter for about 20 minutes, then flipped and cooked some more. Sea salt and freshly ground black pepper finished off this “simple and sublime” dish as Dorie states. I wasn’t crazy about this one at all. I would have preferred my apples without peels and I still can’t say I’m a fan of endive…cooked or uncooked. I enjoyed experiencing a new dish, but this one won’t make a reappearance on our menu.
The recipe can be found here.