Serious Eats: Recipes
Cook the Book: Endives, Apples, and Grapes
According to Dorie Greenspan, the author of Around My French Table, if you have never been a fan of endives it's because you have never tried this recipe for pan roasted Endives, Apples, and Grapes. Adapted from Alain Passard, a French chef with an undeniable passion for vegetables, the recipe combines sweet, bitter, and herbaceous notes to great effect. The complexity of flavor belies the simplicity of the process.
Bitter endives are pan-roasted on the stovetop with quarters of sweet-tart apples and green grapes, along with a few sprigs of rosemary and a bit of butter. The fruits and vegetables caramelize in the pan, gaining sweetness, rendering their juices, and basting as they cook. The combination of rosemary and apples instantly had me thinking about cool weather cooking and prematurely imagining how wonderful this dish would be as part of a Thanksgiving spread.
As always with our Cook the Book feature, we have five (5) copies of Around My French Table to give away this week.