#Ham and Endive Gratin recipe

[askwhatsforlunch]

Ham and Endive Gratins

This is the first proper cold day of the season. The sun rose this morning, in pale blue skies, to reveal frost on rooftops, grass and cars, and frozen water in the garden; snow is expected tomorrow (yay!!!) This is a day for warming and comforting dishes, like these cheesy Ham and Endive Gratins. Happy Wednesday!

Ingredients (serves 3):

½ tablespoon unsalted butter

6 medium endive heads

3 slices smoked deli ham

3 slices Bresaola

¾ cup double cream

45 grams/1 ½ ounce Mature English Cheddar

salt and freshly cracked black pepper, to taste

Preheat oven to 200°C/395°F. Generously butter three individual baking tins. Set aside.

Halve endive heads and deli ham and Bresaola slices. Wrap the bottom of each endive halve with ham and Bresaola, and arrange all four halves, two of each, in each prepared baking tin.

Pour double cream all over, and season, to taste, with salt and black pepper.

Generously grate Cheddar all over.

Place in the middle of the hot oven, and bake at 200°C/395°F, for 30 minutes, until bubbling hot.

Serve Ham and Endive Gratins very hot, with crusty Sourdough to dip in.

[kootorii]

Belgian Endive au Gratin Recipe Versatile Belgian endive are dressed up and ready to serve for any special meal when they are broiled in a traditional Belgian dish and topped with a creamy Gruyere-Parmesan cheese sauce. 1/4 cup chopped fresh parsley, 2 tablespoons butter, 8 slices deli-style ham, 2 tablespoons all-purpose flour, 2 teaspoons grated Parmesan cheese, salt and ground black pepper to taste, 1 cup grated Gruyere cheese divided, 1 cup milk, 8 heads Belgian endive trimmed, 1/4 teaspoon ground nutmeg or amount to taste

[mariacallous]

Ok sleepover Saturday I will ask for recs..any good thanksgiving recipes?

So, these are all recipes I've got on my List because the last few years I've either spent Thanksgiving with others and/or wasn't able to do anything Thanksgiving-y.

Nigella has recipes for a chestnut stuffing (originally provided by her butcher, Lidgate's) and an Italian sausage and marsala stuffing which both sound amazing. I also really like her brined turkey recipe, and I've had turkeys treated similarly which have worked out very nicely. I don't think you can go wrong with her cocktail sausage recipes as a starter/hors d'oeuvre (here is another).

I *can* vouch for the deliciousness and ease of her roquamole (I do it sans-jalapenos but to each their own).

One of my best friends and I came up with a tomato-less caprese (because she's allergic and I don't care for tomatoes) and it's basically slices of avocado with mozzarella and basil leaves, with a drizzle of olive oil and balsamic vinegar (or a vinaigrette) and freshly cracked black pepper.

I also really liked deviled eggs (with the filling being the egg yolks, mayo, your preferred mustard, some paprika, chopped/diced ham or bacon or olive, a few dashes of tobasco if you like, and salt and pepper).

A cheese plate/tray - probably a good cheddar, a nice bleu, and either a brie or camembert - with dried fruits, your preferred crackers, olives (or caperberries, or gherkins or something like that) and maybe some honey. And salami or prosciutto.

Joan Nathan's Cabbage Strudel which can be either a hors d’oeuvre or dessert offering. Plus the carciofi alla romana which I was first introduced to by her and Edda Servi Maclin, and her orange cranberry glazed cake or her apple cider honey cake.

Elizabeth David has a pumpkin and tomato gratin that has always intrigued me, and I've been dying to try the Angevin salad (2 hearts of lettuce or 2 endives, 1/2lb of Gruyere or Emmenthal cheese, and a dressing made from either olive oil or walnut oil and wine vinegar, with, she says, 6 tablespoons of the oil to 1-2 teaspoons of the vinegar) which she notes is particularly good with a roast turkey. There's also a marinated carrots recipe (2lbs of carrots with a marinade of 1/2pint of wine vinegar or white wine or cider, 1/2 pint of water, teaspoon each of salt and sugar, some parsley stalks, some dried thyme and bay leaves, all of these tied into a bunch together, a crushed clove of garlic and 4 floz of olive oil. Slice the carrots, bring the marinade to a boil, and then add the carrots, until they are just cooked but not too soft, and remove the carrots with a slotted spoon. Then remove the bunch of herbs, add a tablespoon of Dijon mustard to the marinade and stir, check seasoning and then pour the sauce over the carrots and let it cool a bit).

Potatoes I say get whichever ones you like best and either quarter and boil them (removal of skins up to you) and then mash with butter, milk/cream and salt and pepper and maybe some garlic, or bake them whole and then cut in half and scoop out the interior and then add butter, milk/cream and salt and pepper, etc.

[kikiscauldron]

The Yule and Winter Solstice Menu: Recipes for the Winter Holidays

The holiday season offers dishes that warm the body and comfort the soul. At the Winter Solstice the focus is on rich, hearty, and nurturing. The season celebrates displays and masterful cooking through roasted dishes, slow cooked stews, bright salads with pops of fruity flavor, and sweets that double as delicious gifts. Seasonal fruits and vegetables include beets, bok choy, broccoli, Brussels sprouts, cabbage, cauliflower, Citrus Fruits, Cranberries, dates, escarole, fennel, horseradish, kale, parsnips, pears, persimmons, pomegranate, radishes, sweet potatoes, and winter squash.

At this time of the year I like to honor the traditions and the foods that my family cooked. I love the nostalgic feeling of creating recipes that my parents had at Christmastime, so you may find recipes inspired by that. Do you have a dish that reminds you of the winter season and December holidays? Is there something you traditionally make for your Yule or Winter Solstice celebrations that I didn’t put on this list? Please let me know and I will add it!

Main Courses

The main courses of the winter holidays are warm and inviting for a full table of friends and family. Common main courses are rich, filling, and lavish – classic main courses include roasted or baked bird, hearty beef dishes, pot roasts, and meat pies.

��      Chicken and Dumplings with Mushrooms

·      Coq au Vin

·      Cranberry Hazelnut Turkey Wellington

·      Fennel & Rosemary Beef Tenderloin with Creamy Mustard Sauce

·      Herb-Crusted Roast Beef with Horseradish

·      Mushroom Wellington

·      New England Lamb Bake

·      Old-Fashioned Honey Glazed Ham

·      Perfect Turkey Recipe

·      Pomegranate and Fennel Chicken

·      Pork Schnitzel with Creamy Mushroom Sauce

·      Roast Goose

·      Simple Crock Pot Turkey Breast and Dressing

·      Slow Cooker Pot Roast

·      Spaghetti with Olive Oil, Garlic, and Anchovies

·      Stuffed Cornish Hens with Cranberries and Apples

·      Tourtiere: French-Canadian Meat Pie

Soups, Stews, and Chilis

There is nothing like a rich and hearty soup to warm you up during the winter season. Soups that kick up their spice game are a great feature at the Winter Solstice.

·      Creamy Spinach and Pear Soup with Pancetta

·      Farro and White Bean Soup with Swiss Chard and Herb Oil

·      Golden Turmeric Chickpea Chicken Soup

·      Pasta e Fagioli with Escarole

·      Parsnip Soup with Pears, Ginger, and Coconut

·      Slow Cooker Winter Vegetable Soup with Split Red Lentils

·      Sopa Azteca (Mexiccan Chicken Tortilla Soup)

·      Swedish Meatball Soup

·      Turkey and Butternut Squash Chili

·      Winter Solstice Soup

·      Winter Solstice Stew

·      Winter White Soup

·      Wintertime Braised Beef Stew

Salads

During the winter months salads become creative dishes featuring root vegetables, nuts, and citrus fruits.

·      Brussels Sprouts Salad with Apples and Walnuts

·      Citrus Endive Salad

·      Millet & Pumpkin Winter Salad

·      Roasted Beet and Winter Squash Salad with Walnuts

·      Roquefort Pear Salad

·      Warm and Roasted Winter Salad Bowl

·      Winter Chicory Salad with Kumquats and Date Dressing

·      Winter Persimmon and Pomegranate Salad

·      Winter Solstice Salad

Breads

There are many traditional breads baked at this time of year all around the world – some favorites are featured in this list below, along with flavors perfect for the holidays.

·      Ham and Cheese Quick Bread

·      Holiday Rum Eggnog Bread

·      Panettone (Italian Christmas Bread)

·      Krendel (Russian Christmas Bread)

·      Pecan Maple Loaf

·      Savory Christmas Bread

·      Savory Rosemary Goat Cheese Quick Bread

·      Spiced Anjou Pear Bread

·      St. Lucia Saffron Buns

·      Stollen (German Christmas Bread)

Side Dishes

Casseroles featuring in season vegetables and rich side dishes, all served piping hot, are familiar fares at the Winter Solstice.

·      Farro Risotto with Walnut Cream and Roasted Butternut Squash

·      Glazed Parsley Carrots

·      Macaroni and Cheese in Acorn Squash Bowls

·      Parsnip Latkes with Horseradish and Dill

·      Persimmons and Watercress Salad with Candied Walnuts and Goat’s Cheese

·      Potato and Parsnip Gratin

·      Roasted Winter Squash with Kale Pipian

·      Seared Radicchio and Roasted Beets

·      Spicy Broccoli Rabe with Parmesan and Pine Nuts

·      Sweet Potato Gnocchi with Rosemary Parmesan Cream Sauce

·      Twice-Baked Cheddar Potato Casserole

·      Winter Pastry Wreath

·      Yorkshire Pudding

Desserts

Sweets flavored with nutmeg, cinnamon, ginger, or peppermint work out perfectly for Yule. Other classic sweet treats for Yule include traditional holiday cookies like shortbread, snowball, caraway, or ginger snaps. Pears and oranges are also a nice touch to a dessert at Yule.

·      Buche de Noel

·      Cardamom Orange Sugar Cookies

·      Chocolate Pavlova with Spiced Pears and Butterscotch Sauce

·      Christmas Pudding

·      Christmas Rice Pudding

·      Classic Yule Log

·      Cranberry and Peppermint Honey Cake

·      Cranberry Bliss Bars

·      Cranberry Chestnut Cake

·      Cuccia

·      English Toffee

·      Gingerbread Oatmeal Cream Pies

·      Grand Fir Dark Nougat: Winter Solstice Sweets

·      La Befana Cake

·      Maple Pecan Shortbread

·      Partridge in a Pear Tree Pie

·      Pecan Pie Truffles

·      Potato Chip Cookies

·      Roasted Chesnut Cookies

·      Salted Caramel Brownie Truffles

·      Salted Dark Chocolate, Pecan, and Rosemary Bark

·      Snickerdoodles

·      Solstice Shortbread

·      Sparkling Butter Toffee Cookies

·      Spiced Brown Butter Linzer Cookies

·      Spice Parsnip Cake

·      Sugar Plum Cupcakes and Sugar Plums

·      Swedish Ginger Thins

·      Tiramisu Yule Log

·      Vanilla Crème Brulee

·      Vegan Gingerbread Man Donuts

·      Walnut Cardamom Snowballs

·      Winter Solstice Cake

·      Winter Solstice Cake (Festive Carrot Coconut Cake)

·      Winter Solstice Cookies

·      Woodland Shortbread: Evergreen Biscuits Three Ways

Beverages

Nothing says “Happy Holidays” quite like a warm and rich drink curled up in front of the fire. Yule and the Winter Solstice feature beverages that warm the soul and bring cheer to hearts.

·      Harry Potter’s Hot Butter Beer

·      Hot Buttered Rum and Cider

·      Hot Wassail (Non-Alcoholic)

·      Mulled Wine

·      Old-Fashioned Swedish Glogg

·      Slow Cooker Gingerbread Latte

·      Slow Cooker Mulled Wine

·      Toffee Eggnog

·      Tom and Jerry

·      Vegan Eggnog

·      White Chocolate Peppermint Mocktini

·      Winter Sangria (Non-Alcoholic)

·      Yule Tea

[wolfgangleuven]

Must try dishes at a Leuven Restaurant

Belgian cuisine is not limited to waffles however there exists a plethora of other succulent food items that can amaze you with their pleasant taste. Belgian food plays an essential role in the culture of the country. Though the nation’s division is linguistic, you can still recognize the people from different regions from the food they like. For an instance, Wallonian cooking imitates the French style with the usage of rich sauces however Flemish cuisine comes with a strong influence on Dutch. Apart from all the differences, the sole thing that is common between all the Belgian foods is that these are washed down with a glass of wine or beer. Now, you grab your glass and pour a cold one for yourself while scrolling down to these palatable Belgian dishes that deserve to be tried at a Leuven Restaurant.

Stoofvlees

Generally known by the name stoverii or stoofvlees, carbonate flamande comes in a lot of variations as a plethora of families have handed down their recipes for generations. Most of its recipes have a rich dark beer, onions, salt, beef, bread, herbs, pepper, and other spices. Moreover, people also add mushrooms, bacon, carrots, red wine, and shallots in it too. Sometimes dark chocolates are also added. With slow and long marination, it becomes the best product of BBQ Grill Leuven as it delivers the most tender meat for us to enjoy. 

Sole Meuniere 

One of the most savory Fish Dishes Leuven that you will find fancy is Sole Meuniere. Its latter part can be translated as “miller’s wife” which gives reference to the way she dips fish in seasoned flour first and then pan fry the fish with a little amount of butter. This dish comes with lemon juice and chopped parsley that makes a rich brown butter sauce. This dish is best enjoyed with potato servings. French people like this dish a lot. You must try it once in a lifetime especially if you visit the city of Leuven.

Chicons au gratin

A popular and comforting dish from Belgium is chicons au gratin which is a Flemish specialty. It has a unique tangy flavor that comes from endive which is a key ingredient in Belgian starters, soups, salads, appetizers, and main courses. It has leafy vegetables, prime boiled ham, and regional cheese that is traditionally served with mashed potato. The most interesting fact that you should know is that the endives are not limited to any restaurant in Leuven however these are exported to other countries including the United States too. 

Filet Americain

If you are expecting a juicy steak to arrive on your plate then you should not order Filet American. This seasoned raw minced beef is served cold. You can see a lot of seasonings added to the beef that gives flavor to this dish. These seasonings include egg yolk, pickled onion, capers, salt, pepper, oil, mustard, ketchup, tobacco sauce, Worcestershire, and whatnot. There are two ways to eat this dish either you can spread it on bread or you can enjoy it as a main course meal. When you have it as a main meal, you can combine it with pickles or frites. Trust me, you are going to fall in love with this dish as soon as it reaches your table. 

Spare Ribs 

Spare ribs are too juicy that they melt in your mouth and are fall-off-the-bone delicious. Your oven does all the work for you when it comes to preparing spare ribs on BBQ Grill Leuven. These slow-cooked ribs leave a magical aroma to make the dish too appetizing. To try this dish at its best, one must visit Wolfgang's restaurant as their gourmet chefs know how to let their customers enjoy the most delectable dishes. The tender meat and incredible aroma infused in this dish will make your experience like never before. 

All these dishes are a must to try as they are heavenly and lovely to make your dining experience amazing. Visit Wolfgang restaurant and enjoy the Belgian fish dishes Leuven here that are worth trying.

Wolfgang Restaurant Tiensestraat 82 3000 Leuven +32 47 16 83 459

[lookmyrecipes-blog]

New Post has been published on http://admirablerecipes.net/recipes-of-this-season-endive-ham-gratin/

Recipes Of This Season [ Endive Ham Gratin ]

    It’s a pot of pure comfort. First, bitter endive is up to simmered sweet, Then wrapped in savory ham and smothered with a creamy bechamel nutmeg. Gruyère tops it off before it’s baked up to bubbly and golden.

Ingredients    [ For 3 to 4 people ]    [   Preparation time : 15 minute  –  Cooking time : 35 minutes  ]

1 kg chicory

4 ham slices

Thick single cream (1 pot)

Grated cheese (1 bag)

1 knob of butter

Garlic 2-3 cloves depending on size

Preparation Method

Remove the leaves from the chicory to cook in boiling water.

When they are cooked drain them.

Melt in a pan, a knob of butter, add the crushed garlic and then pour in the cream, salt, and pepper, and put the grated cheese in preserving a part for gratin.

Arrange in a baking dish, endive layer, a layer of ham, and a layer of the cream mixture, renew the operation and close with remaining grated cheese on top.

Broil for about 30 minutes in a hot oven and delight you.

Enjoy it !!

[askwhatsforlunch]

Endives au Gratin

These Endives au Gratin, baked under a generous blanket or cheesy Béchamel sauce make a hearty dinner as evenings and nights get chillier. Happy Sunday!

Ingredients (serves 4):

½ tablespoon unsalted butter

4 large endive heads

6 slices cured ham, like Serranó or Parma ham

1 1/2 cup Béchamel Sauce

Cantal Cheese or Mature English Cheddar

Preheat oven to 200°C/395°F. Generously butter a large baking dish. Set aside.

Halve endive heads and Serranó ham slices. Wrap the bottom of each endive halve with cured ham, and arrange all eight halves in the baking dish.

In a medium saucepan, heat Béchamel Sauce over a medium flame until bubbling. Grate in about 1/3 Cantal or Cheddar cheese, stirring until completely melted.

Pour cheesy Béchamel Sauce over the endives, levelling into an even layer with a spatula. Grate more Cantal or Cheddar Cheese generously on top.

Place in the middle of the hot oven, and bake, at 200°C/395°F, 35 minutes until golden brown.

Serve Endives au Gratin hot.

[askwhatsforlunch]

Autumn Warmers

As the days are getting chillier, rainier and darker, here are a few recipes of hearty gratins, cheesy casseroles and generous bakes to warm you up on wet days and cold nights!

Chili Jacket Sweet Potato

Tomato and Tuna Pasta Bake 

Blue Cheese and Ham Baked Endives 

Cheesy Barbecue Sweet Potatoes (Vegetarian)

Welsh Rarebit Potato Gratin

Bacon, Parsnip and Potato Gratin 

Mussel, Potato and Leek Gratin

Brandade de Morue (Codfish Potato Bake)

Sweet Potato Casserole with Hazeknut Streusel 

Moussaka 

Chili Jacket Potatoes 

Gratin Dauphinois

Haddock Welsh Rarebit

Classic Shepherd’s Pie 

Tuna Pasta Bake 

Romanesco Broccoli Gratin (Vegetarian)

Bacon and Cheddar Potato Gratin

Cauliflower Cheese with Brioche Crumbs and Maple Bacon

Parsnip and Sage Gratin (Vegetarian)

Spicy Sausage Bake

[askwhatsforlunch]

Béchamel Sauce

Since Louis XVI’s chief stewart Louis de Béchameil, readapted an old recipe (originally made with cream), which the King liked so much, he named it after him, Béchamel Sauce, the humble white sauce, makes plenty of difference in the dishes it compliments or the other sauces it is the base of, and is so simple to make, it’s almost ridiculous! 

Ingredients (makes 2 cups):

4 tablespoons unsalted butter

4 tablespoons plain flour

1 1/2 cup semi-skimmed milk

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon salt

1/2 teaspoon freshly cracked black pepper

In a medium saucepan over medium heat, melt butter. Once melted, remove from heat and whisk in flour. Return over medium heat, and cook out, about 1 minute. 

Gradually whisk in milk until mixture is smooth and lump-free. Return over medium heat, and cook, stirring constantly with a wooden spoon, until sauce thickens, about 5 minutes.

Stir in nutmeg, salt and pepper.

You can now pour Béchamel Sauce over endives wrapped in ham, use in the filling of a chicken or Fish Pie, stir in cheese and pasta to make delicious Mac and Cheese, or lasagna, spread into Croque-Monsieurs, generously top vegetables to make a Gratin... or whatever else takes your fancy.