It’s Sunday and over a week since you’ve heard from me. I wanted to write a blog post this morning that simply read “I got nothing for ya”. I can’t remember the last time I was so busy at work that I couldn’t find time to cook dinner for this many days in a row. If it hadn’t been for a big pan of Turkey Tetrazzini and a box of DOTS, we might have all starved to death around here.
So, let’s talk about a side dish I made before Thanksgiving, a side dish of Endives, Apples and Grapes.
My mom is here for the holidays. Her visits are always a great excuse to whip up exotic dishes containing ingredients that she can’t find in the middle of Kansas…dishes containing things like pancetta or any type of cheese other than Velveeta. Yes, I’m making fun of Kansas. But on one trip back home I wanted to prepare Chicken Picatta and spent the better part of an afternoon going to every Dillons store in Reno County looking for capers. Store managers looked at me like I had two heads …” Capers???”, they’d ask. The next trip home a bottle of capers made the 400-mile trip with us from Denver to Hutchinson just so I could make Chicken Picatta.
I want to make this dish again this week, since she’d probably have to make the five- hour drive to Kansas City to find endive.
I’ve already mentioned this, but a couple of weeks ago, I won this WONderful cookbook, Around My French Table, by Dorie Greenspan, from Barbara over at Movable Feasts. Love..love…love…this book. Thanks again Barbara for this great gift.
This recipe caught my eye because I had a counter full of Gala Apples that I needed to use up.
And our grocery stores have had a supply of some unseasonably delicious green grapes. Where they’re coming from I don’t know. With all that said, let’s take a look at this recipe.
In a skillet melt about two tablespoons of salted butter over low heat. Take two plump heads of endive and split length wise. Quarter and core two apples. Place the endive flat side down, apples skin side down, sprinkle in some grapes and sprigs of rosemary and cook undisturbed for 20 minutes. Gently turn everything over and cook for another 20 minutes. Voila…done and delicious.
You end up with this wonderful flavor combination of sweet oozy crunchy caramelized goodness. The bitter endive retains its flavor and the grapes and apples become even sweeter. Throw in the flavor of Rosemary and you look like a gourmand. As Ina would say “How Easy Is That?”
Endives, Apples and Grapes…It’s What’s For A Side Dish