Key Ingredient
Belgian endives are in peak season now, but are generally not abundant in our markets. Key ingredient: belgian endive
Endive is a specialty item for most here, but a very popular vegetable in European countries such as France and Italy. The delicate green is most often consumed raw in salads, but will also make excellent braised and grilled side dishes.
The basics: Endives are members of the chicory family. Varieties include curly endive, escarole and Belgian endive (the later named because it was originally cultivated in Belgium). Belgian endive, also known as witloof (Dutch for white leaf) is a small cluster of creamy compact leaves that resemble the heart of won bok cabbage. It grows to about 6 inches in length and has pale yellow-green tips. It is grown in darkness to prevent the leaves from turning green -- a labor-intensive method called blanching. This renders a crisp leaf with a mild bitter flavor.
Selecting: Choose endives that have firm, compact heads. Watch for bruising and leaves that looked wilted and withered.
Storing: Light exposure causes endives to become bitter. Wrap heads in paper towels and store in tightly wrapped plastic in the refrigerator for only one to two days.
Use: Rinse leaves and pat dry before use. Belgian endives are excellent in combination with other bitter greens such as radicchio and arugula, or in contrast to mild lettuces.
Cooking endives reduces som of the bitter taste. Braising and grilling are common preparations and require only a few minutes of cooking time.
"The Joy of Cooking" cookbook features a recipe for Belgian endive au gratin that calls for butter, lemon juice, chicken stock, breadcrumbs and Parmesan cheese. The leaves are layered and baked until brown.
Where to buy: Belgian endive can be found year round with a peak season from November through April. Here in Hawaii the availability is more sporadic, however, with prices hovering around $5.99 a pound.
Food Stuffs: Morsels
Contact Eleanor Nakama-Mitsunaga
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