|Endives, Apples, and Grapes|
Every year since my kids were fairly small we have gone apple picking with my girlfriend and her family. We met at Gymboree when her twins and my son were about a year old. My girlfriend moved to Manhattan but we always made an effort to get together for apple picking in the Fall. One of the few attractions in my town is an apple orchard. People come from all over Westchester County and New York City to pick apples and pumpkins here.
Because we were going to be picking apples most of the day I made the Cook's Illustrated 40 Clove Garlic Chicken in a crockpot.
When we came back from the orchard I peeled two of the apples we picked and thickly sliced them instead of quartering them. I wanted them to be cooked through.
It was pretty simple to sauté the apples, endives, and grapes. I split the grapes in two, because just like the apples, I wanted them to cook well. I'm really not a big fruit with savory dishes kinda person, so in order to be able to eat fruit with vegetables I need to have them cooked well.
I did sauté everything in Pulgra salted butter and I chopped up the rosemary, instead of just adding the sprigs, because I wanted to be able to eat the rosemary. I top off the dish with Fleur de Sel.
Well, myself and my guests were truly surprised at how delicious this side dish was...the endive and rosemary offset the sweetness of the grapes and apples and the butter and salt helped to blend all of the flavors together. The combination of ingredients definitely seemed a bit odd to me... but I guess I was not thinking French.
This recipe looks a lot like Dorie's
Note: As a member of French Friday's with Dorie I am not allowed to print the recipe. I invite you to take a look at this wonderful cookbook "Around My French Table" if you are interested in this or any other recipe I review.