Do you remember when you made Spiced Squash, Fennel, and Pear Soup for French Fridays with Dorie? You can be forgiven if you don’t; it was almost a year ago. It was also the last FFwD recipe that I made before I dropped out of sight.
Well, I”M BAAAAAAACK!!!!
I was going to restart French Fridays in October. In fact, I read through the recipes and have already started buying the ingredients. But when I saw this week’s pick, I decided to jump in a week ahead of schedule.
I love sautéed apples, but I had never had grapes or endive cooked in butter before. OK, truth be told, I don’t think I’ve ever had endive at all. But slow cooked with fruit and butter — how bad could it be?
This was a really simple recipe. Other than the fruit, butter, and endive, it contained only rosemary, salt, and pepper, all of which I tucked into a cast iron skillet over low heat.
After 20 minutes, I turned everything over to cook some more.
Another 20 minutes, and it was done.
I put everything on a plate, scraped up the buttery bits in the bottom of the pan, and poured that over the top.
I sprinkled on a little salt and pepper, and tucked into this delightful little dish. The apples and grapes were amazing. (If you’ve never had a grape cooked in butter, you don’t know what you’re missing.)
As far as the endive goes, I enjoyed it with bites of fruit, but it was too bitter to eat just by itself. I think if I were to make this dish again, I’d try to come up with something to use in place of the endive. Having a savory component to the dish is a great idea. But I wish I could think of something less bitter and with a bit more flavor on its own.
In any case, it’s good to be back doing French Fridays again. I’m not going to try to make every recipe — that’s how I got burned out last time. And some of my posts may be short and sweet, been-there-made-that kind of affairs. But at least I’ll be making recipes from Around My French Table again.
And after all that’s the whole point, isn’t it?