Braised Endive and Buffalo Burgers Caprese

[richardf8]

I braised some endive Sunday because I've always wondered what endives are for, and I came across the idea in a British cookbook I ran across in the bookstore. I didn't by the book, or even memorize the recipe, but I held onto the idea. Ultimately, what I did was to brown 8 endives in butter, deglaze with 2C chicken stock and 3oz Lemon Juice. Parked that in a slow oven for a couple hours. They came out really good, but I think I used more liquid than was necessary; I wound up wasting quite a bit of it.

They were a nice side with my Buffalo Burgers Caprese, which I make by cooking bison patties on a griddle with Balsamic Vinegar, a touch of Tabasco and a little grapeseed oil, adorning them with minced fresh basil layered with many thin slices of tomato and topped with a slice of mozzarella, served on grilled multigrain muffins. There was about one half of a medium sized tomato on each.

Comments

[timtylor.livejournal.com]

Until I looked them up just now I wasn't even sure what endives are. I'm not very adventurous with food, I'm afraid.

[richardf8]

Having found it in a British cookbook, and seeing Brits wax nostalgic for it, I'll admit I'm surprised, though yeah, it might be a regional thing.

[deckardcanine.livejournal.com]

A fine morning for me to have skimped on breakfast.

[richardf8]

Don't drool overmuch on your keyboard.

[deckardcanine.livejournal.com]

Fortunately, I have better ergonomics than to put the keyboard right under my muzzle.