Friday, December 26, 2008

Endives and Ham with Gruyére

Martha Stewart Living

  • 1 1/2 cups fresh breadcrumbs (from about 1/3 loaf ciabatta or sourdough bread, crusts removed)
  • 2 teaspoons extra-virgin olive oil
  • 8 Belgian endives, cored if desired
  • 1 tablespoon sugar
  • coarse salt and freshly ground black pepper
  • 6 ounces smoked ham, sliced 1/4-inch thick
  • 1 teaspoon chopped fresh thyme
  • 1/3 cup chicken stock
  • 1 cup grated Gruyére cheese (about 2 ounces)
  • 1 ounce (2 tablespoons) unsalted butter, cut into small pieces, plus more for dish.

  1. Preheat oven to 375. Toss breadcrumbs with oil on a rimmed baking sheet, and spread into a single layer. Bake, stirring once, until golden brown, about 15 minutes. Let cool on sheet on a wire rack.
  2. Butter a 9 by 13-inch baking dish. Arrange endives in dish, and sprinkle with sugar, rolling to coat. Season with salt and pepper. Cover with parchment, then foil, and bake until tender, 35 to 45 minutes.
  3. Cut ham into 4-inch long strips, 1/4 inch wide. Scatter on top of endives, and sprinkle with thyme. Pour stock into dish, and sprinkle Gruyére on top. Top with breadcrumbs, and dot with butter.
  4. Bake, uncovered, until top is golden and filling is bubbling, 18 to 22 minutes Let stand for 15 minutes before serving.
Recipe Notes:
Belgians eat endives au jambon in winter much as we do apple pie in fall. Although most Americans tend to think of endive as a snappy, tart salad green, baking mellows it, making it play nicely with other soothing flavors such as ham and Gruyére.

The texture of coarsely ground crumbs made from a chewy loaf is best for this dish, although store-bought breadcrumbs may be substituted. To make your own, pulse bread in a food processor or grate it on the largest holes of a box grater. To remove an endive's core, insert a paring knife at its base and cut around the core until it can be popped out.

My Notes:
I really enjoyed this! The flavors combined to make a rich, hearty dish without being heavy. I made the recipe through step 3 the night before, so it was easy to just bake it the next evening.

Tim's Rating: 8/10
Liz's Rating: 9/10


Joelen said...

This looks wonderful! I don't use endive that often but I'd like to try this soon!

WeezerMonkey said...

I love gruyere. This looks great!

I also like your new blog name.

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