2 cups chicken stock
4 large heads of endive
1 tablespoon butter
2 tablespoons flour
1 ½ cup milk*
1 cup grated Gruyere cheese
4 slices of ham
1 cup garlic crouton
Salt and pepper
Preheat the over to 375 degrees.
Poach the endive in chicken stock to remove some of the bitterness for 15 minutes.
To make the cheese sauce, melt the butter in a medium sauce pan. Incorporate the flour into melted butter. Cook until the butter-flour combination for about a minute. Wisk in milk, then add cheese. Heat until the cheese is melted and the sauce become think, about 3 minutes.
Wrap each head of endive in ham and place with the seam side down in a baking dish. Pour the cheese sauce over top; cover with aluminum foil, and bake for 25 minutes. Remove foil and bake for an additional 5 minutes. Allow the endive to rest for 2 minutes before serving.
About Me
- Erin
- Ridgewood, NJ, United States
- In the fall of 2007 my husband and I moved to Germany. After more than a year of traveling, eating, and living abroad, we were transferred back to the states. At the time of our return, I was 34 weeks pregnant. This is a true account of our re-assimilation, reverse culture shock, and impending adventure into parenthood.
A Southern Something
I don't think there are quite enough sausages in the South to maintain the "Wurst of the Week." Instead, I am replacing this sidebar feature with "A Southern Something." To start, I'd like to introduce you to chow chow. A pickled relish, chow chow can be made from any number of vegetables, including cabbage, onions, or green tomatoes.
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