8 medium heads Belgian endive
3 tablespoons unsalted butter
2 tablespoons flavorless cooking oil
1/2 cup low-sodium chicken broth or water
1/2 teaspoon salt

Cut each endive in half lengthwise and set aside. Heat the butter and oil in a large skillet over medium heat on the stove. Add the endive in one layer and cook until the outer leaves are nicely browned, about 7 minutes. Turn endives and brown the other side, about 4 minutes. (Do this in two batches, if necessary.)

Add the broth, sprinkle with salt and cook until the liquid is reduced, about 10 minutes. Transfer the endive and its juices to a serving platter.

Makes 4 servings.
Source: Kreatieve Keuken

200 g – 7 oz. flour
8 g – 1/3 oz yeast
1 dl – 3,3 fl. oz. milk
30 g – 1 oz. butter
1 egg
0.25 ts salt

For the filling:
400 g – 14 oz. chicons (Chicory, Belgian Endive)
30 g – 1 oz. butter
100 g – 3,5 oz. cream cheese
2 eggs
1 dl – 3,3 fl. oz. double cream
Salt, pepper

Preparation:
First prepare the pastry: dilute the yeast in warmed milk and melt the butter. Sift the flour in a large bowl and add gradually the milk and yeast mixture and melted butter. Beat in the egg and salt. Knead the dough vigorously, shape it into a ball, wrap it in greaseproof paper and leave it to rise in a warmish place for 2 hours.

Meanwhile chop the chicons finely and stew them gently in 30 g (1 oz.) butter for about 10 minutes. In a bowl, whisk the eggs with the cream, add the cream cheese and season with salt and pepper. Roll out the pastry fairly thin, line a pie plate or flan dish with it, and prick the surface with a fork. Spread the chicons over the pastry and pour the cream mixture over them. Cook in a moderately hot oven for 15-20 minutes or until the flan has set and browned.

Remarks: 4 servings.

Source: A Taste of the Belgian Provinces, Enid Gordon and Midge Shirley (published by The Tuesday Group, rue Frans Merjay, 1060 Brussels).

8 sm head belgian endive
Squeeze lemon juice
Seasoning
8 thin slices cooked ham

Sauce:
2 tb butter
1/4 c flour
1 1/4 c milk
1/2 c to 3/4 c grated cheddar or gruyere cheese

Topping:
1/2 c to 3/4 c fresh soft breadcrumbs
1/4 c grated cheddar or gruyere-cheese

Trim the bottom of the endive heads and remove the outer leaves if necessary. Cook in boiling salted water with a squeeze of lemon juice for about 15 minutes until JUST tender. Drain well and wrap each head of endive in a slice of ham, then put into the baking dish.

Prepare the sauce while the endive is cooking. To make this, heat the butter in a saucepan. Remove from heat, stir in the flour, return to the heat and cook for several minutes. Remove from heat and blend in the milk. Stir over a low heat until thickened, add seasoning and 3 tbsp of the endive stock. Add the cheese to the sauce, pour over the ham and endive. Top with crumbs and cheese, brown under the broiler.

Remarks: 4 servings.

8 Belgian endive heads
2 tb butter
Salt and pepper to taste
2 tb water
1/2 lemon juice
1 tb parsley leaves finely chopped

Rub the butter over the bottom of a shallow flameproof casserole or skillet. Trim off the bottoms and any damaged outer leaves of the endive and cut the heads into diagonal slices about 1″ thick. Put them in the pan with salt and pepper to taste, lemon juice and water.

Press a piece of buttered foil on top of the endive and cover with a lid. Cook over low heat for 7-8 minutes or until the endive is tender. Shake the pan occasionally.

Sprinkle with the chopped parsley and serve.
Remarks: 4 servings.

Source: Guy Atwood on Fidonet

4 chicory heads
salt
2 tb lemon juice
6 tb butter
1 chicken breast, boned, diced
2 tb flour
1/2 c chicken stock or broth
1/2 c half and half
1 pn nutmeg – grated
pepper, white
4 sl ham – cooked
1 egg yolk
1/4 c cheese, Gouda – grated (1oz)

Preheat oven to 350?F. Butter small covered baking dish. Remove and discard core from chicory heads. Place in baking dish. Sprinkle with a little salt, lemon juice and 2 tb butter. Cover and bake 1 hour.

Melt 2 tb butter in large skillet – add chicken and saute 10 minutes.

Melt remaining 2 tb butter in small saucepan – add flour, Stir 1-2 minutes. Stir in stock, simmer 5 minutes. Stir in half and half, nutmeg, pinch of salt and white pepper. Stir in sauteed chicken and juices.

Cut baked chicory heads in half lengthwise. Spoon 1/3 of the sauce on 4 halves – top with remain halves. Wrap bacon slice around each filled chicory head – place in baking dish.

Stir egg yolk and cheese into remaining sauce – spoon over filled heads. Bake until lightly browned. Serve hot.

Remarks: 4 servings.

Source: my Fidonet collection