Best 2 Tom Colicchios Braised Endive Recipes
Indulge in a culinary journey with Tom Colicchio's Braised Endive, a dish that tantalizes the taste buds with its unique blend of flavors and textures. This recipe, along with other culinary creations featured in the article, offers a delightful exploration of braised endive, a versatile vegetable known for its slightly bitter yet subtly sweet taste. Discover how simple ingredients, including pancetta, shallots, garlic, and white wine, come together to enhance the natural flavors of endive, resulting in a dish that is both elegant and satisfying. The article also features a collection of diverse recipes that showcase the versatility of braised endive. From a hearty main course of braised endive with wild mushrooms to a refreshing salad of braised endive with citrus vinaigrette, each recipe provides a unique interpretation of this exceptional vegetable. Get ready to embark on a culinary adventure as you explore the world of braised endive through these enticing recipes.
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TOM COLICCHIO'S BRAISED RED CABBAGE
From his book. A great wintry vegetable side dish that will go with anything. Recipe can be halved if less is needed.
Provided by Bren in LR
Categories Low Protein
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Separate the leaves of cabbage. Cut away and discard the tough ribs, then cut the cabbage leaves into thin strips.
- Heat the oil in a medium saucepan over medium heat until the oil slides easily across the pan. Add a little of the cabbage and salt and pepper. Cook, stirring, until the cabbage wilts, then add a little more. Continue cooking, adding seasoning and stirring until all the cabbage is wilted.
- Add the caraway seed and cook, stirring, for about 1 minute. Add the wine and vinegar and bring to a simmer. Sprinkle the sugar over the cabbage and mix well.
- Reduce the heat to medium-low, partially cover and gently simmer, stirring occasionally, until most of the liquid has evaporated and the cabbage is soft and shiny, about 45 minutes. Remove the cabbage from the heat and allow to stand for 5 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 99.2, Fat 1.4, SaturatedFat 0.2, Sodium 52.4, Carbohydrate 17.7, Fiber 4, Sugar 10.5, Protein 2.8
BRAISED ENDIVES
Provided by Pierre Franey
Categories easy, weekday, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Trim off and discard any discolored leaves from the outside of the endives. Put the endives in a saucepan and add 1 tablespoon of the butter and the lemon juice, salt, pepper, sugar and water. Cover tightly; bring to a boil and simmer 30 minutes or until tender.
- Drain the endives and press them gently to remove any excess moisture.
- Heat the remaining butter in a nonstick skillet large enough to hold the endives in one layer. Brown the endives on all sides over medium-high heat. They should be light brown when cooked.
Nutrition Facts : @context http, Calories 72, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 6 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 345 milligrams, Sugar 0 grams, TransFat 0 grams
Tips:
- Choose the right endives: Look for firm, tightly packed heads with crisp leaves. Avoid any that are wilted or have brown spots.
- Trim the endives properly: Cut off the root end and any tough outer leaves. Then, cut the endives in half lengthwise.
- Braising liquid: Use a flavorful liquid for braising, such as chicken broth, white wine, or vegetable broth. You can also add herbs, spices, and aromatics to the liquid for extra flavor.
- Cook the endives until tender: Braise the endives until they are tender but still hold their shape. This will usually take about 20-30 minutes.
- Serve immediately: Braised endives are best served immediately. You can garnish them with fresh herbs, grated cheese, or a drizzle of olive oil.
Conclusion:
Tom Colicchio's braised endive recipe is a simple yet delicious dish that is perfect for a light lunch or dinner. The endives are braised in a flavorful liquid until they are tender and then served with a variety of accompaniments. This recipe is also very versatile and can be easily adapted to your own taste. For example, you can use different types of braising liquid, herbs, and spices. You can also add other vegetables to the dish, such as mushrooms, carrots, or celery.
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