Today`s dish for the French Fridays with Dorie group is “Endives, Apples and Grapes”.
Endives are called “Chicorée” around here and are quite popular. Endive is a member of the chicory family, which includes radicchio, escarole and curly endive and was first cultivated in Belgium (starting in 1846). There is white as well as red endive. Endive is rich in vitamins A, B, C and K, high in fiber and a good source of beta-carotene and potassium. Perhaps the most versatile member of the lettuce family, it is great in salads, used as scoop for dips, sautéed, braised, baked or grilled. For this recipe, I used wonderful fresh white endive from a local endive grower ( http://www.deutscher-chicoree.de). As endives are grown in total darkness, it is fantastic to visit the company and take a tour of the endive growing facilities. After the tour, you can buy bags full of the freshest endives available anywhere and feel good about preparing a dish with local produce. And after you have shopped for endives, you can go and pay a visit to the apple famers in the neighborhood and pick up some local apples as well. Wonderful!
Dorie´s recipe calls for cooking the endives, apples and grapes slowly in salted (French) butter (I used “La Motte de Président") until soft and caramelized. We enjoyed this recipe with roast chicken and rosemary potatoes, delicious. We loved the caramelized endives and apples and the sweet “wilted” grapes. A keeper for sure!
To see how the other Doristas prepared the “Endives, Apples and Grapes”, please click here.