Menu Enter a recipe name, ingredient, keyword...

The ultimate collection of bacon recipes for International Bacon Day

By,
Gourmandize
Creamy bacon and Belgian endive gratin 14/27

Creamy bacon and Belgian endive gratin

Not everyone likes the bitter taste of raw Belgian endives, but cooked in a cheesy bechamel gratin, and they become the "white gold" to which real Belgians refer.

For this recipe, preheat the oven to 475 °F. Cut the stem ends from 4 endives, and wash them. Steam-cook them for 8 minutes, then let drain on paper towels. In a skillet, melt 3 1/2 tablespoons butter. Add 1/3 cup flour, and stir with a spatula until you obtain a roux; be careful not to let it burn. Remove temporarily from heat, and gradually add in 1/3 cup milk, stirring vigorously with a whisk to eliminate any lumps. Return to the stove, and keep stirring until the mixture thickens. Add 1 tablespoon heavy cream, salt and pepper to taste. Turn off the heat when the bechamel is thick and creamy. Roll the endives in bacon strips, place them in a casserole dish, and cover with the bechamel sauce. Sprinkle on fresh grated Parmesan, and bake in the oven for 20 minutes.


More steaming articles



Chef Tips and Tricks

VIDEO: Salted Caramel Thumbprint Cookies

These salted caramel thumbprint cookies are easy to make and super delicious!

INGREDIENTS:

  • 1/4 cup / 50g of softened butter
  • 1 egg (divide the yolk and white)
  • 1/4 cup / 50g of sugar
  • Pinch of sea salt
  • 1 cup / 150g of flour
  • 1 cup / 100g of chopped nuts
  • Salted caramel
  • Melted dark chocolate

METHOD:

  1. In a bowl, mix together the butter, egg yolk, sugar, and salt.

  2. Add the flour and mix. Roll into a ball.

  3. Chill for 30 minutes.

  4. Remove from refrigerator. Divide the dough and roll into 1-inch balls.

  5. Dip each ball in egg yolk, and then roll in chopped nuts.

  6. Place on baking sheet (lined with parchment paper), and press your thumb into the center.

  7. Bake at 340°F/170°C for 12 minutes, or until golden.

  8. Remove from oven and let cool.

  9. Pour the salted caramel into the center groove,and drizzle with dark chocolate.

  10. Enjoy!