Endive is just not good

I wanted to like endive. I wanted to give it another shot after that brutal salad. Mostly, I wanted to get the remaining endive I’d bought to make that salad out of my fridge. I really tried to like it, but I’ve come to understand that endive is not for me. Maybe you like it? I don’t know. It can’t be that popular though, because it’s considered a “frill” at a certain local supermarket which does not carry such extravagances (sometimes it doesn’t have eggs, or green onions, or paprika, but that’s another story). When I tracked it down at the other supermarket, the cashier didn’t know what it was and she sees vegetables all day long. It made me feel like I was buying secret vegetables. Really exclusive vegetables! Oooooh! Now I know that she didn’t know what they were because they’re crap and nobody buys them.

This is an Ottolenghi recipe that I tracked down from another blog, it’s official recipe title is Caramelized Endive with prosciutto, and the full recipe and tips can be found HERE.

I was actually trying to cook this when the whole cinnamon roll/bun smoke alarm issue began. The recipe is pretty straight forward and all told it was pretty quick and easy to make. It’s just unfortunate that it tasted so bad.

I didn’t have any prosciutto, so I lightly fried some bacon. I took it out of the pan before it was completely done and poured out some of the bacon grease. I cut the endive in two, removed some of the outer leaves and sprinkled some caster sugar into the folds after washing the endive. I placed the halves back into the pan and fried them in the bacon grease until they started to look golden brown.

After that, I transferred the endive to a parchment lined baking sheet and placed them cut side up, while I prepared the rest of the ingredients. In a small bowl, I then combined the heavy (whipping) cream, with the chopped herbs. I poured them over the cut side of the endive and sprinkled them with salt, pepper, the previously prepared bacon, breadcrumbs and a little parmesan. They baked for 12 minutes at 400F.


They looked like this. They showed so much promise. It was pretty much a combination of all of my favourite things. Too bad they were so bitter. But hey, if endive’s your thing…give it a try.

Thankfully, I’m all out of endive now and never have to try to come up with things to get rid of it.


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