Food recipes
Braised Endive Gratin
Braised Endive Gratin
Ingredients:
¼ cup (½ stick) unsalted butter
3 tablespoons fresh lemon juice
1 tablespoon sugar
½ teaspoon salt
8 endive, cut in half
2 cups bread crumbs, homemade or store bought
1 cup shredded Parmesan cheese (4 ounces)
2 tablespoons chopped fresh parsley
1 Preheat the oven to 350°F. Spray a 9 × 13-inch casserole dish with cooking
Directions:
spray.
2 In a large sauté pan set over medium heat, melt 2 tablespoons of the butter.
Add the lemon juice, sugar, and salt, and stir well. Put the endive, cut side down,
into the butter and cook for 5 minutes. Flip the endive over and cook the second
side for 5 minutes, or until the endive start to brown. Put the endive, cut side
down, into the prepared casserole dish. Cover the dish and bake for 15 minutes,
or until a knife can be easily inserted in the endive.
3 Meanwhile, in a small saucepan set over medium heat, melt the remaining 2
tablespoons of butter. Add the bread crumbs and stir. Pour the bread crumbs into
a bowl, add the cheese and parsley, and toss to combine.
4 Remove the dish from the oven and sprinkle the top of the endive with the
bread crumb mixture. Return the dish to the oven and bake for 5 more minutes to
brown the bread crumbs. Serve hot.
This dish can be made GLUTEN-FREE by using gluten-free bread crumbs,
either store bought (See here for recommendations of our favorite brands) or
homemade.
This recipe can be made DIABETIC-FRIENDLY by substituting a pinch of
stevia for the sugar. Note that you only need a pinch, as stevia is about 300 times
sweeter than sugar.
AUNT FANNIE’S CABIN
Squash Casserole
Crystal has been fortunate enough to live in the same state as her sister Cindy for quite
some time now, while the rest of her family is still in Georgia. So when times are
tough and it’s difficult to financially swing two back-to-back holiday trips, Crystal is
lucky enough to get to have Thanksgiving dinner with her sister. Cindy is an amazing
cook, and she allows all her family guests a side dish or dessert request. Crystal
always ask for the Asparagus Bundles Wrapped in Prosciutto; Colin requests pumpkin
pie; Keely gets mashed potatoes, sweet potato soufflé, and rolls (apparently she has a
lot to be thankful about!); and Kris always asks for this squash casserole. Crystal’s
aunt Joan got the recipe from one of her favorite restaurants, Aunt Fannie’s Cabin, in
Smyrna, Georgia. The restaurant is now closed, but its squash casserole lives on.
Serves 6 to 8
Cooking spray
Ingredients:
¼ cup (½ stick) unsalted butter
3 tablespoons fresh lemon juice
1 tablespoon sugar
½ teaspoon salt
8 endive, cut in half
2 cups bread crumbs, homemade or store bought
1 cup shredded Parmesan cheese (4 ounces)
2 tablespoons chopped fresh parsley
1 Preheat the oven to 350°F. Spray a 9 × 13-inch casserole dish with cooking
Directions:
spray.
2 In a large sauté pan set over medium heat, melt 2 tablespoons of the butter.
Add the lemon juice, sugar, and salt, and stir well. Put the endive, cut side down,
into the butter and cook for 5 minutes. Flip the endive over and cook the second
side for 5 minutes, or until the endive start to brown. Put the endive, cut side
down, into the prepared casserole dish. Cover the dish and bake for 15 minutes,
or until a knife can be easily inserted in the endive.
3 Meanwhile, in a small saucepan set over medium heat, melt the remaining 2
tablespoons of butter. Add the bread crumbs and stir. Pour the bread crumbs into
a bowl, add the cheese and parsley, and toss to combine.
4 Remove the dish from the oven and sprinkle the top of the endive with the
bread crumb mixture. Return the dish to the oven and bake for 5 more minutes to
brown the bread crumbs. Serve hot.
This dish can be made GLUTEN-FREE by using gluten-free bread crumbs,
either store bought (See here for recommendations of our favorite brands) or
homemade.
This recipe can be made DIABETIC-FRIENDLY by substituting a pinch of
stevia for the sugar. Note that you only need a pinch, as stevia is about 300 times
sweeter than sugar.
AUNT FANNIE’S CABIN
Squash Casserole
Crystal has been fortunate enough to live in the same state as her sister Cindy for quite
some time now, while the rest of her family is still in Georgia. So when times are
tough and it’s difficult to financially swing two back-to-back holiday trips, Crystal is
lucky enough to get to have Thanksgiving dinner with her sister. Cindy is an amazing
cook, and she allows all her family guests a side dish or dessert request. Crystal
always ask for the Asparagus Bundles Wrapped in Prosciutto; Colin requests pumpkin
pie; Keely gets mashed potatoes, sweet potato soufflé, and rolls (apparently she has a
lot to be thankful about!); and Kris always asks for this squash casserole. Crystal’s
aunt Joan got the recipe from one of her favorite restaurants, Aunt Fannie’s Cabin, in
Smyrna, Georgia. The restaurant is now closed, but its squash casserole lives on.
Serves 6 to 8
Cooking spray
Printed from https://recipe.bluelayer.org/recipe/69437/braised-endive-gratin