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Baked ENDIVE ham rolls smothered in deliciously lightened, creamy three CHEESE sauce 'au gratin'. The added bonus was that the cheese 'fondue' type sauce generated extra to pour over natural corn tacos...Ohhh, what a treat!
For a detailed post...please refer to:
http://www.foodessa.com/2011/01/endive-ham-roll-cheese-sauce-gratin.html
Ингредиенты
- .> (American / Metric measures) <
- . 8 Endives (medium)
- . 8 slices cooked ham (thin, long)
- .> CHEESE sauce:
- . 1/8 cup (30ml) unsalted butter
- . 1/4 cup (40g) All-Purpose flour
- . 1-1/2 cups (375ml) milk (1%+ fat)
- . 1/8 cup (30ml) fortified Sherry or White wine
- . 1 Tbsp. (15ml) Dijon mustard
- . 1 tsp. (5ml) ground nutmeg
- . 1/4 tsp. (1.75ml) sea salt
- . 1 tsp. (5ml) granulated garlic powder
- . 2 cups (260g) Cheese blend* grated and packed
- . * Cheese Mix possibility: Gruyere, strong Cheddar and Parmesan OR Friulano, Juraflore and Parmesan
Инструкции
- . Pre-heat the oven to 350F/180C/Gas4...and position rack at the bottom level of the oven.
- . > STEAMING endives: Prepare the steaming pot...with simmering water. Wash and core endives: slice thinly the bottom part and cut a sizable cone from the heart part of each endive. Steam on medium heat for about 25 minutes or until tender. Note: As you cut the cores, it's suggested to temporarily place them vertically in a bowl of lemon water and a pinch of sugar. This is not an absolute step...however, it does keep them whiter and keeps the slight bitterness in check.
- . > CHEESE sauce: In a medium saucepan, melt the butter on MEDIUM heat and quickly whisk in the flour to create a 'roux'. After a few seconds, the flour will appear cooked. Add a very small amount of milk. Whisk until a smooth consistency is reached. Then, gradually add the rest of the milk to fully combine. Also, add in the chosen wine and continue to whisk until thickening begins. After a few minutes, when the sauce starts thickening, test it on the back of a spoon. Pass your finger in the center to see a dividing line that remains set. It's ready. Remove from the heat and set aside. Add the Dijon mustard, seasonings and the blend of cheeses. Stir to combine. Remember that before getting ready to use this warm sauce, don't forget to whisk it randomly in order to avoid a undesirable thick forming surface.
- . > ASSEMBLY of Endive wrap-rolls: Once the Endives have been steamed and cooled slightly to the touch...gently squeeze any possible water and pat to slightly dry. Lay each ham slice vertically away from you and roll an endive into it. In a single layer, place all rolls side by side in a glass Pyrex or other shallow dish. Pour the cheese sauce over the endive-ham rolls. Spread the remaining shredded cheese on top.
- . > BAKE for 15 minutes. At the very end, in order to achieve the 'gratin'...just place the baking dish to the upper Broiler level with the low broiler setting for 5 minutes or until golden brown.
- . This dish can be served along with potatoes as well as pasta or any other grain. For a more rustic and casual dish...add some chips, toasted breads and tacos as excellent accompaniments.
- . Voila, bon appetit and flavourful wishes...FOODESSA.com
