Enchiladas Robuchon

24 03 2009

Really, I just wanted to write the title of this post.  The rest isn’t that interesting.

Roasted endive quarters and Jambon de Bayonne

Unless, of course, you like your vegetables wrapped in ham and covered in cheese sauce.  Then you should try this, the idea for which came from Joël Robuchon’s excellent book.

Enchiladas Robuchon, before I drowned them in Béchamel

His simple, straightforward recipe says something along the lines of: “boil endives, wrap in slices of ham, cover in Béchamel sauce and top with grated cheese.  Bake until heated through.”  And that’s pretty much exactly what I did, except that since I was already heating up the oven and getting a gratin dish dirty, I just quartered the endives and roasted them in there before wrapping them up in Jambon de Bayonne.  The result?  Enchiladas, if the French had invented them.

It even has all four food groups!  (See the bread in the back?)

Originally published on Croque-Camille.

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