Recipes 11.29.18

Seasons by the Sea: Bitterness for the Cold

Endives With Ham

Here is Florence Fabricant’s recipe for endives with ham, adapted from Mix restaurant in New York City. I have made it several times and find that half a pound of ham is way more than you need for four endives, and two cups of bechamel is also more than you need. 

Serves four.


4 Belgian endives, halved vertically

9 Tbsp. unsalted butter, more for baking dish 

Juice of 1 lemon

Pinch sugar

Salt and ground white pepper

2 cups dry white wine

3 Tbsp. flour

2 cups whole milk, warmed

4 eighth-inch-thick slices, or about 1/2 lb., cooked ham (jambon de Paris, prosciutto, or unsmoked Virginia ham)

4 oz. Gruyere or Comte cheese, coarsely grated.


Remove outer layer of leaves from endives. Trim bottoms, and carve a V shape in cut side to remove cores. Place endives cut side down in a single layer in a saute pan. Dot with one tablespoon of butter, sprinkle with lemon juice, and season with sugar, salt, and pepper. Add wine and about one cup of water to barely cover endives. Cut a circle of parchment paper to fit into pan and place on endives. Bring to a simmer and cook 20 minutes, until tender. Remove from heat and cool in liquid.

Melt remaining butter in a saucepan. Whisk in flour and cook, stirring, over low heat for five minutes. Slowly whisk in warm milk, beating constantly, about 10 minutes, until bechamel sauce is thick and smooth. Season with salt and pepper.

Lightly butter a baking dish to hold endives in single layer. Drain endives and pat dry on paper towel. Cut ham slices in half, and wrap endives halves in ham. Place seam side down in baking dish. Spoon bechamel over and around roll-ups. Sprinkle with cheese. Set aside until shortly before serving. Refrigerate dish if waiting more than an hour, but bring to room temperature before baking.

Heat oven to 400 degrees. Bake six to eight minutes, until sauce is bubbling. Briefly place dish under broiler to lightly brown the top. Serve hot.


Chicory Apple Salad With Brown Butter Dressing

This recipe is adapted from the October 2015 issue of Bon Appetit magazine and is from Marche Restaurant in Eugene, Ore. You must serve this immediately because it has butter in it!

No serving size given. I’m guessing six to eight.


1/2 cup, plus 2 Tbsp. vegetable oil

2 oz. sliced prosciutto

4 Tbsp. unsalted butter

2 Tbsp. apple cider vinegar

1 Tbsp. honey

Salt and pepper

8 cups torn chicories, such as radicchio, curly endive, and/or 

Belgian endive

1 medium Honeycrisp apple, cut into thin wedges


Heat half a cup of oil in a medium skillet over medium high heat. Working in batches, fry prosciutto until lightly browned and crisp, about two minutes per side. Transfer to paper towel to drain. (My note: Skip the oil, just bake the prosciutto on tinfoil at 400 degrees until crisp. Easy peasy, no need to drain or dirty up a pan or make prosciutto greasier!)

Cook butter in small skillet over medium heat until butter foams, then browns (be careful not to let it burn) about five minutes. Allow browned milk solids to settle, then slowly pour off melted butter, leaving browned bits in the pan. (Reserve butter for another use.) Whisk vinegar, honey, and remaining two tablespoons oil into browned milk solids, season dressing with salt and pepper.

Toss the chicories, apple, and dressing in a large bowl, season with salt and pepper. Serve salad topped with fried (or baked) prosciutto.