“I haven’t eaten meat in so long!,” said my meat and cheese loving boyfriend, when he heard he got to eat some chicken. So, the dinner I did for day 4 of the Bon Appetit Food-Lover’s Cleanse was bound to be a hit, no matter what.
We ate some lean, white meat chicken from a roaster I had done in the crockpot with herbs, onions, and red wine – and we ate roasted red skinned potatoes instead of sweet potatoes. We’ve been eating a LOT of sweet potatoes this week, what with the sweet potato hummus and the sweet potato lentil soup.
I made this side dish recipe without any changes! (even though I don’t think fruit is something you eat at dinner)
I’d never tried endive in any form, and I have to say that this is a wonderful vegetable. It’s kind of like a combination of hearts of romaine, brussel sprouts, and artichoke hearts. (If that sounds gross, you should still try it, because it’s not really like a combination of those things.) In an attempt at full disclosure, I admit that my boyfriend said that it was a terrible vegetable that had “a wave of bitter yuck” after he put it in his mouth. But, he’s wrong. It’s delicious.
Endive, Apples and Grapes from Around My French Table
2 large unpeeled tart-sweet apples (such as Fuji or Gala)
1 1/2 tablespoons olive oil
2 large heads of Belgian endive (12 to 16 ounces total), halved lengthwise
4 small clusters green grapes
5 small fresh rosemary sprigs
Fleur de sel or other sea salt
2-3 tablespoons water
Quarter and core apples. Using vegetable peeler, shave off thin strip of peel down center of each apple quarter, leaving remaining peel intact. Melt butter in large nonstick skillet over medium-low heat. Add endive, cut side down, to skillet. Add apple wedges, 1 cut side down, to skillet. Add grape clusters and scatter rosemary sprigs over; cook, uncovered, without turning or stirring, until endive is caramelized on bottom and apples are just tender, 15 to 20 minutes. Carefully turn endive, apples, and grapes over; baste with liquid in skillet and cook until apples are very tender, 5 to 10 minutes longer. Season with fleur de sel and freshly ground black pepper.
Transfer endive mixture to platter. Add 2 to 3 tablespoons water to skillet, scraping up any caramelized bits, forming small amount of sauce. Spoon sauce over endive mixture and serve.