Endive Right In

23 01 2009

So Nick and I have finally managed to sign up for a CSA (Community Supported Agriculture, for you non-hippies out there) in Paris! I’d been trying, unsuccessfully, for most of the fall, but it seems to have become very popular and the company/co-op that runs it had to stop taking new subscribers until they got more farms involved.  I checked their website daily and as soon as it became available, I signed up.  Now I stop by an office about a block from my apartment on Wednesday afternoons and pick up a large paper bag filled with organic fruits and vegetables.  It’s awesome.  The first one may have been the best because I had no idea what to expect, but I had planned on making a pizza with whatever was inside – excitement!

Fresh organic endives from the Loire valley

Turns out I got endives (and potatoes, onions, apples, and Brussels sprouts).  Now, I really like endives grilled.  They make an excellent warm salad, and if you have access to a grill, I highly recommend halving some endives lengthwise, drizzling them with olive oil, and slapping them cut-side down on a hot grill for a few minutes.  Season with salt and pepper and serve with bacon vinaigrette.  I do not have access to a grill.  We often get endives at work to cook for the plat du jour.  They are boiled to within an inch of their life and left to drain on a rack over the sink.  Let me tell you, that mound of steaming, limp, grayish-green vegetables is wholly unappetizing.  Then they are combined with a cheesy sauce and served with some kind of roast meat, usually pork.  It’s not terrible, but I know endives can be so much better.

Endive pizza - before

Determined to forge ahead with my pizza plan, I hoped that oven-roasting would affect the endives in a way at least similar to grilling.  I rolled out my dough, scattered caramelized onions (what else?) over it, and then arranged halved endives, cut-side up, on top.  I sprinkled on some olive oil and popped it in the oven for 15 minutes.  As I had hoped, the endives had begun to caramelize by that time, so I topped them with a generous layer of Abondance (it just seemed appropriate) and returned the pizza to the oven to finish baking.

Endive pizza - after

The result?  Simple, delicious, and great with a glass of wine.  The best part?  Since the endives were already on the pizza, I didn’t even have to make a side salad!  I had another success later in the week, when I broiled the rest of the endives and served them (on Nick’s suggestion) napped with a creamy béchamel sauce.  Turns out I don’t need a grill to make endives taste good after all.

Originally published on Croque-Camille.

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6 responses

24 01 2009
Ryan

No grill yet, eh? Nick, come on. Bush league. Isn’t there room on the roof?
Looks phenomenal Camille.

24 01 2009
Hopie

Oh good, now I know what to do with those endives ;-)

25 01 2009
Nadege

Have you tried “le Creuset” or “all Clad” grills? They fit on 2 burners. Le Creuset is hard to clean (has to soak a long time) but All Clad is non-stick and was on sale for $90 at William Sonoma. It is not as heavy as Le Creuset and I don’t
know which one is the best.

25 01 2009
Sam

We get CSA too, it’s fun, I never know what I’ll get!

26 01 2009
ggw_bach

hehe funny blog title :-)

I love food puns.

26 01 2009
croquecamille

Ryan – Well, seeing as the cat fell off the roof once when it was particularly cold out (don’t worry, she’s still got 8 lives left), maybe not the safest place for a grill.

Hopie – Excellent. Any thoughts on the black radishes?

Nadege – Thanks for the suggestions, but I really want a charcoal or gas grill – something that will give me some smoky flavor the way a grill pan just can’t.

Sam – I know, it’s like Christmas every week! :)

ggw bach – Glad you appreciated it!




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