Indulge in culinary heaven: discover the ultimate endive au jambon recipe

Endive au jambon, a classic Belgian dish, is a sophisticated and delectable appetizer or light main course that showcases the perfect harmony between tender endives, savory ham, and a creamy sauce. This elegant dish is a testament to the rich culinary heritage of Belgium and is sure to impress your guests.

Ingredients

For the Endives:

• 12 Belgian endives
• 1 tablespoon butter
• 1/2 cup water

For the Ham and Sauce:

• 12 slices smoked ham
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/4 cup dry white wine
• 1/4 cup chicken broth
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped fresh parsley

Instructions

Preparing the Endives:

1. Trim the root end of the endives and remove any damaged outer leaves.
2. In a large skillet, melt the butter over medium heat.
3. Add the endives to the skillet and cook for 5-7 minutes, or until they begin to wilt.
4. Add the water and cover the skillet. Reduce the heat to low and simmer for 10-15 minutes, or until the endives are tender.

Making the Ham and Sauce:

1. In a separate skillet, heat the white wine and chicken broth over medium heat.
2. Reduce the heat to low and simmer for 5 minutes, or until the liquid has reduced by half.
3. Add the Dijon mustard, heavy cream, and Parmesan cheese. Stir until the sauce thickens.
4. Add the ham slices to the sauce and cook for 2-3 minutes, or until warmed through.

Assembling the Endive au Jambon:

1. Drain the endives and place them in a single layer in a baking dish.
2. Top each endive with a slice of ham.
3. Pour the sauce over the endives and sprinkle with fresh parsley.

Baking:

1. Preheat the oven to 375°F (190°C).
2. Bake the endive au jambon for 10-15 minutes, or until the sauce is bubbly and the endives are heated through.

Variations

• Cheese: Add a sprinkle of Gruyère or Comté cheese to the sauce for extra richness.
• Vegetables: Sauté some chopped leeks or mushrooms and add them to the sauce for added flavor and texture.
• Mustard: Use whole grain mustard instead of Dijon mustard for a more robust flavor.

Serving Suggestions

• Serve endive au jambon as an appetizer with crusty bread or crackers.
• Pair it with a light green salad or a bowl of soup for a light and refreshing meal.
• Serve it as a main course with roasted vegetables or mashed potatoes.

Tips for Success

• Use fresh, crisp endives for the best texture and flavor.
• Don’t overcook the endives, as they will become mushy.
• Taste the sauce and adjust the seasonings to your preference.
• Serve the endive au jambon immediately for the best experience.

The History of Endive au Jambon

Endive au jambon originated in Belgium in the 19th century. It is believed to have been created by a chef at the Grand Hôtel in Brussels. The dish quickly gained popularity and became a staple of Belgian cuisine. Today, it is enjoyed by people all over the world and is considered a classic culinary masterpiece.

Endive au Jambon: A Culinary Journey

Endive au jambon is more than just a dish; it is a culinary journey that transports you to the heart of Belgian cuisine. The tender endives, savory ham, and creamy sauce create a symphony of flavors that will tantalize your taste buds and leave you craving more. Whether you are hosting a special occasion or simply looking for a delicious and elegant meal, endive au jambon is the perfect choice.

FAQ

Q: Can I use canned ham instead of smoked ham?

A: Yes, you can use canned ham, but smoked ham will give the dish a more authentic flavor.

Q: Can I make endive au jambon ahead of time?

A: Yes, you can make the endive au jambon up to 2 days ahead of time. Reheat the dish in the oven before serving.

Q: What is a good substitute for Belgian endives?

A: If you cannot find Belgian endives, you can use radicchio or Treviso endives instead.