Fall is almost upon us and the temperatures are just starting to drop here in NYC. Unlike the oppressive heat of summer, fall’s chilly weather calls for hearty, rich meals.
A favorite technique among chefs for these kinds of dishes is braising, a method where foods are simmered in liquid at low heat for long periods of time. Not only does it result in tender, fall-apart meat and vegetables, the heat from the oven helps keep the kitchen warm. Braising is a favorite method of cooking here at ICE, but it is also easy to try at home. Though it only takes a few steps, this recipe is a great example of the complex flavors braising can produce. The smoky, salty bacon is a perfect compliment to the tender endive. Using the onion and carrots in the braising stock creates more layers of flavors that make this dish sing.
- 2 ounces butter
- 4 ounces diced yellow onion
- 4 ounces sliced carrots
- 10 fluid ounces veal stock
- 8 strips bacon
- 8 Belgian endives
- Salt and pepper, to taste
Makes 4 servings
- Heat the butter in a large saucepan and add the onions and carrots. Sweat for 5 minutes. Add the veal stock and simmer for an additional 5 minutes. Wash and trim the endive.
- Wrap a bacon strip around each piece of endive. Layer the endive in the saucepan with the veal stock and add salt and pepper.
- Cover the endive with parchment paper and bring the saucepan to a boil.
- Cover the pan with a metal lid and place in a 375ºF oven until the endive is tender.
- Remove the endive from the braising liquid and drain well. Brown the bacon under the broiled before serving.