07 Mar 2011

Endive Aux Jambon


1 tablespoon chopped shallots
1 Belgian endive, sliced lengthwise
1 tablespoon unsalted butter
Splash of white wine
½ cup heavy cream
1 slice Jambon Blanc du Paris
1 teaspoon crumbs from a dry baguette
2 sprigs fresh thyme
pinch of sel gris (gray sea salt)
pinch of cracked black pepper


In an oven-proof pan, sauté shallots in butter until soft but not brown. Top with endive halves cut side down and add a splash of white wine. Drape the jambon over the endive in the pan and add heavy cream and the leaves from one sprig of thyme. Bring to a simmer on the stove, then put in a 350 degree oven for 10 minutes. Crumble baguette crumbs on top and run briefly under the broiler to brown. Garnish with a sprig of fresh thyme.