We have just, thanks to PBS, discovered Jonas Kaufmann the German opera singer. I cannot
Well, now I have seen everything, Roasted Asparagus with Mushroom Poutine!!! I have never tried Poutine I admit, but for me it has several strikes against it, I am not a big fan of gravy in the first place and I like my French Fries crisp not soggy. As for ruining asparagus with gravy I cannot imagine it except with a shudder. Yes I know, many people love gravy on all kinds of things and I do make gravy when I make a roast but it is not the thick brown stuff which is most familiar to everyone. I understand that Poutine is now considered a Canadian national dish. What a thing to be known for.
Monday night we watched Kew on a Plate again and this is one of the recipes which were made. At the end are the modifications I made for supper tonight.
Chicory (Belgian Endive) gratin
A beloved classic of Belgian cooking; this is a simple, rustic family dish. The Comté cheese can be
For the chicory
4 heads yellow chicory (Belgian Endidivde)
1 Tbs lemon juice
1 Tbs sugar
2 large pinches sea salt
6 white peppercorns
For the chard
10 g unsalted butter
2 small Swiss chard stalks with leaves, stalks chopped into 1cm pieces; leaves roughly chopped
For the cheese sauce
1 1/4 oz unsalted butter
1 1/4 oz plain flour
16 fl oz whole milk
2 1/2 oz Comté cheese, finely grated
1 Tbs Dijon mustard
pinch sea salt
pinch freshly ground white pepper
To assemble the gratin
4 slices cooked ham
1 3/4 oz Comté cheese, finely grated
1. For the chicory, put it in a medium saucepan and add the lemon juice, sugar, salt, peppercorns and enough water to barely cover. Place on a medium heat and cover with a circle of baking paper and a lid smaller than the diameter of the pan (this is to keep the chicory submerged). Bring to the boil, then simmer for 45–60 minutes. It is important to cook the chicory slowly to remove most of its bitterness.
2. Lift the chicory onto a wire rack to drain and cool. Once cool, gently press out any extra moisture with a tea towel.
3. Preheat the oven to 190C/170C Fan/Gas 5.
4. For the chard, put the butter and 100ml/3½fl oz water in a saucepan on a high heat. Cook the stalks for 20 minutes, adding more water if necessary. Once tender, lift them out and cook the leaves for 3 minutes in the same water. Strain, mix the stalks and leaves and arrange in a small gratin dish.
5. Meanwhile, make the cheese sauce. In a small saucepan on a medium heat, melt the butter. Add the flour, whisk until smooth and cook to a nutty blonde colour. Take the pan off the heat, whisk in the milk and return to the heat. Cook for at least 4 minutes, stirring constantly with the whisk until the sauce thickens.
6. Add the cheese and mustard and cook for 3 minutes, stirring, until the cheese has fully melted. Remove from the heat, taste and season if required.
7. To assemble the gratin, fold the ham slices in half and arrange one chicory head on each slice. Pack tightly in the gratin dish on top of the chard. Spoon over the cheese sauce and sprinkle with the remaining cheese. Bake in the top of the oven for 25 minutes until golden-brown.
I decided to change the chard for asparagus (surprise?) I didn't use Comté cheese but Cheddar, on the TV he added an egg yolk to the cheese sauce too but not shown in the recipe.
Have a great day