And I did sing that song in my head the whole time I was cooking.
I have always enjoyed the taste of Juniper, the most widely recognized flavor element of gin. Juniper is an evergreen with little blue-ish berries. You can purchase those berries, dried, at health food stores. I have used them in a number of recipes in that natural form, but this is the first time I have cooked with actual gin.
Its also the first time I have cooked Endive. I have used it as a scoop for cheese spread, and in its other form, chicory, have enjoyed it in coffee, but not cooked the pointed heads. Let alone a braise! I would not have thought a seemingly delicate leaf would hold up to a braise. Well, once again, I am shown I don't know it all. What?!?
I came across this recipe and was immediately intrigued. Being a fan of gin, and having some in my kitchen already, made it more appealing. So after putting it off for a month or so, I finally gathered what few ingredients I didn't have. This recipe called for 10 heads of Belgian Endive. NOT to be mistaken for Curly Endive! BIG DIFFERENCE! But 10 heads of the stuff would have run me close to $20, and been a lot of food. Being as its just me and the Husband, and I wasn't even sure if he would try it, much less eat any, 10 was too much. I went with 4 heads and halved the rest of the recipe. This also cut it down to a one pan dish, not two.
It was very tasty. The citrus and juniper were a nice foil to the bitter green. Delectable I would say. I think I would find a better entree to pair it with next time. I made a Mojo Pork Roast in the crock pot. I was thinking the citrus in the Mojo and the Endive would be a good match, but really you have to have balance. Yin and Yang. Chasing the YUM. So I think a better choice would be a roasted or grilled pork tenderloin. Maybe even a sauteed chicken paillard with garlic and salt and pepper.
Many ideas are running through my head now.
The endive was good, and it was a pretty quick fix, about 40 mins. Even if you were preparing an entree at the same time, I don't think this would be too much to do on a weeknight.
I only had enough gin (Farmers and Plymouth) to use in the recipe, so I couldn't sip if I wanted to.
But it was worth it.
I'll add that my trepidatious husband tried it and liked it. So if you are looking for something a bit different and you have some decent gin on hand, give this a try. Let me know what you think.
Adapted from Food & Wine.
- 3 tablespoons extra-virgin olive oil
- 10 medium Belgian endives, halved lengthwise
- 1/2 cup gin
- Salt and freshly ground black pepper
- 1 cup fresh orange juice
- 4 tablespoons unsalted butter
- 2 tablespoons honey
- 2 scallions, white and pale green parts only, thinly sliced
- 2 tablespoons salted roasted pumpkin seeds
- Balsamic vinegar, for drizzling
- Remember, this is the whole, 10 head recipe. For just 2 -4 people, half is really adequate.
- In each of 2 large skillets, heat 1 1/2 tablespoons of the extra-virgin olive oil. Add the endive halves, cut sides down, and cook over moderate heat until richly browned, about 5 minutes. Slowly pour 1/4 cup of the gin into each skillet and cook until it's reduced by half. Turn the endives over, season with salt and freshly ground black pepper and add 1/2 cup of the orange juice to each skillet. Cover and cook over low heat, turning once, until the endives are tender, about 15 minutes.
- Transfer the braised endives to a warm platter, cut sides up. Pour the liquid from one of the skillets into the other. Add the butter and honey and boil over high heat until syrupy, about 4 minutes. Season with salt and freshly ground pepper. Pour the sauce over the endives and garnish with the sliced scallions and roasted pumpkin seeds. Drizzle the endives with the balsamic vinegar and serve.
MAKE AHEAD The endives can be prepared through Step 1 and refrigerated in their liquid overnight. Before serving, reheat gently and proceed.
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