Cooking recipe and tricks

1. Preheat the grill. Peel the chicory of any outer leaves. Melt butter in a wide braising pan over medium low heat. Lay endives in one layer in the pan. Sprinkle salt, pepper and orange juice over the endive. Cook for 15-20 minutes. A knife stuck easily into the core should tell you they’re done. Remove from pan.

2. For the béchamel sauce: Melt the butter in a sauce pan at medium heat. Add the flour into the melted butter and stir it well with a wooden spoon. Continue to stir vigorously until you obtain a mousse like mixture.

3. Stir in the milk a little at a time (make sure it’s well incorporated), stir vigorously to avoid getting lumps. When half the milk is incorporated, start adding larger amounts milk, stirring constantly (I use a whisk at this stage). Whisk it until it thickens. Season it with salt, nutmeg and pepper.

4. Wrap a slice of ham around each chicory and lay them in a baking dish. Pour the béchamel sauce on top of the wrapped chicory and sprinkle the grated gruyere cheese all over. Bake it for about 4 minutes until golden brown.

Tags: cake, soup

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