I haven't been posting regularly these days. We moved and the move has proved to be a nightmare. Surprising that either my wife or I haven't killed one another. In any event, I find myself with a few moments to spare and I thought I'd tell you about this recipe from an obscure Wisconsin restaurant (obscure if you are from NY or San Fran). It was created by Chef Tory Miller of L'Etoile restaurant in Madison, Wisconsin. It is so good, I didn't change a thing. I encourage you to look at L'Etoile's menu online for some great gourmet ideas. It changes every day.
2 Tbs EVOO
6 Medium Belgian endives, halved lengthwise
1/4 Cup Gin
Salt and Pepper to taste
p Orange juice
3 Tbs Butter
1 Tbs Honey
1 Tbs Chopped scallions, white parts only
1 Tbs Toasted pumpkin seeds
Balsamic vinegar for drizzling
In a large skillet, sauté the endives in the EVOO cut side doiwn until they are browned, about 5 minutes. Pour the gin into the skillet and cook until reduced by half. Turn the endives over, season with salt and pepper and add the orange juice. Cover and cook 15 minutes, turning once. Transfer the endives to a warm platter cur sides up. Add the honey and butter to the pan and cook until a syrupy sauce is formed, about 4 minutes. Pour the sauce over the endives, sprinkle with scallions and pumpkin seeds, drizzle over with balsamic vinegar and serve at once.
You can make this dish ahead of time up to the point where you add the honey and butter. It will keep in the fring for a coupole of days. Jusat reheat and finishe the recipe.