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this is an excellent recipe. i loved how the ham and cheese offset the bitterness of the endive. even though after cooking the endive remains bitter it isn't overpowering...at least not for me but then again i do love bitter vegetables. i used black forest ham, cheddar cheese, and a little heavy cream. i didn't have any nutmeg but next time i will add it because it can only make this even better. thank you for the recipe.
Wonderful! If you are a fan of Belgian Endive aka Chicory, then you are in for a real treat with this recipe. It may be an acquired taste for some, but fans of this bitter veggie will love this tasty dish. I found this very easy to prepare and loved the taste. Notes: I added a dot of butter and a grating of nutemgs in the hollows where the core had been, before wrapping each endive piece in the ham. I also used grated Gouda cheese rather than Cheddar, as that was what I had available to me. Delicious, unique dish!
Very good and so easy. I boiled the endive about 8 minutes and they were well done. So quick to put together. Nutmeg really added a lot to the aroma and flavor of this dish. Glad I remembered and put on after I put the pan in the oven. Thank you.
My boyfriend is french Belgium and I'll be moving over to Belgium this year so am busy learning the language and cuisine. This was the first Belgian dish he taught me on a trip over here to see me in Canada. It's delicious!!!
Wonderful--this was our first taste of Belgian endive, and we loved it! Subbed gruyere for the cheddar and added a touch of cream, really lovely--thanks Pets'R'us!
This recipe is an absolute Belgian classic, I think every Belgian mother knows how to make it. As a kid I wasn't really fond of it (because of the bitter taste of the chicory) but now I find it a perfect and quick winter dish. Some remarks: I always make it with bechamel-cheese sauce; I always use cooked rather than smoked ham (the latter would be too salty to my taste); you can substitute the ham with smoked salmon if you feel luxurious; and you can also replace the chicory with leeks which makes an equally delicious dish!
My mother used to make this dish a lot. We never used nutmeg though. My brother used to top with a mixture of breadcrumbs and grated cheese and some slivers of butter. A very tasty dish, too bad my husband hates chicory and it's awfully hard to find here it seems.
Just noticed your recipe, and it made me smile . . . should actually read "Kaas"-- the Dutch word for cheese. Perhaps the title was just one letter too long ? Groetjes !