Endive is a cute shape with a leaf soft enough to make me envious and I appreciate the sassy purple sheets of tissue it comes nestled in. But who stocks up on the endive the way they do say, onions or potato chips? If I am even 2% distracted when I pass the endive I Sashay…Away.
With inspiration from Simon Hopkinson, writer of “Roast Chicken and other Stories” I am going to try and change my tune.
You could try Pickled Endive the next time you make a ham, or duck or even a turkey with a big personality.
1 1/2 cups of white wine vinegar
3/4 cup granulated sugar
2 whole star anise
1 cinnamon stick
thumb sized piece of fresh ginger
1 garlic clove
3 cloves (the spice)
6 endive cut into quarters
Bring everything except the endive to a boil in a non reactive pan and then turn down to a simmer. Let it go at least a half an hour. Pour over the endive into a glass bowl. When cool, refrigerate and let sit for 24 hours. Lift the endive from their liquid and let them come to room temperature. If you forget the endive, you could always try this with carrots and onions (braised them slightly first.)
Otherwise you can get all French and Creamy about it:
Slice 4 endives into quarter inch rounds. Add to a saute pan with 3 tablespoons of sizzling browned butter and give it a pinch of salt and a grind of pepper. Give a squeeze of lemon juice and cook for one minute or until nearly dry. Add 1/2 cup of heavy cream and continue to saute until the cream is silky, smooth and sauce like. Add a teaspoon of fresh chives and serve with seared scallop, a few dressed arugula leaves scattered on the plate and dots of lemon chive oil.