The weather has warmed up (briefly) a bit here in Portland (50’s), but I have yet to see the sun. Lately, I barely wake before the sun begins its descent at 4:30, yes, 4:30 PM. I’ve never suffered from SAD (seasonal affective disorder), but I’ve also never lived this far from the equator. I find I’m in a constant fog, never quite awake, and just a little bit blue.
I do love the rain, however. I look forward with bated anticipation to cold weather. Cozying up in warm sweaters. Sipping hot tea and soup. And yes, Adam will attest, I have an unnatural love for scarves. But lately, just lately, I’ve been dreaming about the big bright blue skies of summer.
How appropriate that I chose to roast (albeit a bit darkly) endives for today’s post. Apparently, and I did not know this, endives are grown in the dark. They are cultivated in barrels or boxes, which forces the little guys to grow elongated, pretty leaves with just a hint of green on their tips. It also helps to tame their bitterness a bit. Leave it to the French (ok, Belgians) to figure this one out.
I say take this recipe and run with it. The endives are such a nice vehicle for just about any cheese or herb. Stilton or chevre? Parsley or thyme? I decided to use rosemary simply because I still had some on hand from last weeks biscuits.
Do keep an eye on your endives while they cook. I let mine roast for a hair too long and, as you’ll see, the edges started to burn a bit. Still tasty, though.
What you’ll need~
4 or more Belgian endives, halved
4 or more thin slices prosciutto, chopped
One fresh rosemary sprig
Manchego cheese, shaved
Salt and pepper to taste
Drizzle halved endives with olive oil. Gently press prosciutto chunks and between the leaves. Press rosemary between leaves.
Place endives on parchment lined baking sheet and shave manchego over them. Sprinkle with salt and pepper and roast for 20-25 minutes turning with tongs halfway through cooking time.
The endives should be nicely caramelized….or slightly burnt ;)