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Braised Endive and Buffalo Burgers Caprese
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.
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.
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