Endive, Apples, and Grapes French Haiku Fridays with Dorie

Another Friday

came too early for planning

and thus, this haiku

Simple fall side dish

Endive, apples and some grapes

Fried up in a pan

Easy recipe
though it sounded odd at first

trusted Dorie though

Endive cooks slowly
to get caramelization
a nice word for 'burnt'.

Endive, Apples, and Grapes
adapted from Dorie Greenspan's "Around My French Table"
Actual recipe posted by Ms. Greenspan here.

• 2 endive, split lengthwise
• 1 apple, quartered
• 2 small bunches grapes
• 4 sprigs rosemary
• 2 tablespoons butter
• salt and pepper to taste

In a non-stick pan over medium heat melt the butter.  When it is bubbling and the pan is hot place endive cut side down in the pan.  Set apples cut side down, sprinkle with grapes and rosemary sprigs.  Sprinkle with salt and pepper.  Let sit in pan for 15-20 minutes and then carefully flip everything and cook until done, about 15 more minutes.   Remove to plate or platter and drizzle any remaining liquid over endive.

Crazy blogging group 

dedicated to cooking

 each dish in her book.

"Endive, Apples and Grapes" was this week's assignment for French Friday's with Dorie, a cooking group working its way through Dorie Greenspan's culinary tome "Around My French Table". Generally we are discouraged from including the recipes in our posts. Wherever there has been significant adaptation by me or where the recipe has already been publicly posted by Ms. Greenspan or her publishers I will either include it here or provide a direct link. Please also feel free to contact me via the link provided on my page if you need any assistance finding French Friday with Dorie Recipes.