ICE Culinary Arts students learn a huge array of cooking techniques and ingredients from which than can create delicious seasonal dishes. Fall is almost upon us and the temperatures are just starting to drop here in NYC. Unlike the oppressive heat of summer, fall’s chilly weather calls for hearty, rich meals. A favorite technique among chefs for these kinds of dishes is braising, a method where foods are simmered in liquid at low heat for long periods of time. Not only does it result in tender, fall-apart meat and vegetables, the heat from the oven helps keep the kitchen warm.
Braising is a favorite method of cooking here at ICE, but it is also easy to try at home. Though it only takes a few steps, this recipe is a great example of the complex flavors braising can produce. The smoky, salty bacon is a perfect compliment to the tender endive. Using the onion and carrots in the braising stock creates more layers of flavors that make this dish sing.
2 ounces butter
4 ounces diced yellow onion
4 ounces sliced carrots
10 fluid ounces veal stock
8 strips bacon
8 Belgian endives
Salt and pepper, to taste
Makes 4 servings
Heat the butter in a large saucepan and add the onions and carrots. Sweat for 5 minutes. Add the veal stock and simmer for an additional 5 minutes.
Wash and trim the endive.
Wrap a bacon strip around each piece of endive. Layer the endive in the saucepan with the veal stock and add salt and pepper.
Cover the endive with parchment paper and bring the saucepan to a boil. Cover the pan with a metal lid and place in a 375ºF oven until the endive is tender.
Remove the endive from the braising liquid and drain well. Brown the bacon under the broiled before serving.