This week’s French Fridays with Dorie (Endives, apples and grapes, p 338) was the type of simple dish that makes you wonder “Why didn’t I think of that?” Caramelised endives and apples with grapes sounds a little odd but it really works – the sweet of the apples against the bitter endives is a great combination. I didn’t have grapes on hand when I felt like making this so I figured I might try raisins (I soaked them in boiling water for about 10 minutes to soften them up) and I added a few walnuts for some extra texture. I also used thyme as opposed to the rosemary Dorie calls for and it worked well, thyme is more subtle than rosemary and it was great for this dish’s delicate flavours.
I actually made this twice, both times a small pan just for myself as Neil either wasn’t around of hungrier than this meal would account for. The first time I used larger slices of apple as Dorie recommends but some of them burned before they even got a little soft all over (even though I had the pan on very low) and he endives were overcooked and a little mushy. The second time around, I used smaller apple pieces and it worked much better – everything was ready at the same time. I liked the crunch that the walnuts brought so when I plated this, I added some fresh apple slices too. What a delightful fall plate!
French Fridays with Dorie participants do not publish the recipes on our blogs (though this week you can find the recipe online here), rather, we prefer if you purchase Around My French Table for yourselves (trust me, you definitely want this book!) which you can do here on Amazon or Amazon Canada. Or for free worldwide shipping, buy from The Book Depository. Go on, treat yourself – join us! Honestly, the recipes that I didn’t like I can count on one hand. Really!
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I haven’t really tried endive, but I think I just might now 🙂 It looks amazing!
This is a great way to try endives if you don’t really like them.
Beautifully done, Mardi!!! Have a lovely weekend, my friend~
Hey – raisins ARE dried grapes, so I would say you were fully compliant 🙂
Looks beautiful!
LOL!!
I think so you did a awesome job here. I would have the same troubel with the burning, they r quite fragile. My mum would make this dish from our own home grown grapes. At that time we had no dark grapes but only the green/yellow ones. I am curious now what it must taste like with the darker grapes. thanks for sharing and I wish u a wonderful weekend!
Yes it was tricky to get the caramelization “just so”.
I like the raisins and walnuts -looks delicious with the apple slices and endives;-)
It’s a combination that works, for sure!
Good to know to slice the apples a little thinner. Thanks! Love the plate you served this on.
Thanks Paula!
I don’t buy endives but I’m tempted, looks yum!
This is a great dish for non endive lovers!
Great idea to add walnuts. I have a favorite endive salad recipe which has blue cheese and walnuts in it and I was wondering how this dish would hold up with those additions. Nice to know that walnuts work. Hmm, blue cheese…
Mmmm – blue cheese!
I like the addition of walnuts it makes it a complete lunch. Thyme is a great substitute for rosemary especially if you don’t like rosemary’s strong flavor.
I just didn’t have rosemary but would like to try it sometime in this dish.
Your combination looks lovely as well…we, too, really enjoyed this recipe and I can imagine using it several times over the fall and winter…your combination looks worthy of a go for sure.
It’s really good!
Beautiful job Mardi! Its good to know the recipe is so versatile.
I love that about Dorie’s recipes!
Those endives look delicious. I guess I will have to concede that summer is over if you keep posting yummy-sounding fall dishes.
Yes, sadly the fall dishes are in full swing ;(
That looks so good!!! I never think of these kind of simple dishes
That’s why I love Dorie!
Ooh, I love braised endive and the apples and raisins sound like a delightful counterpoint. Your pictures are gorgeous, Mardi! Those food photography workshops are paying off (not that your photos weren’t stunning before 🙂
Thanks Ann – you are too kind!
Caramelized endives….so nice for Autumn.
A perfect autumn dish!
Very Pretty!. I think this was a nice, easy, and tasty dish.
Thanks, it was a nice surprise for me!
I would love this meal, such an interesting flavor combination! 🙂
Great flavours!
Great addition using raisins. This was a tasty recipe that everyone seemed to enjoy.
Look at you Miss Smartipants using raisins and walnuts! Of course that would be fantastic! I will steal that idea next time. (OH, and I see you used the pan approach too!)
Of course I used the pan – they did in AMFT too!
Looks great, Mardi! I love that you added walnuts. I can imagine how well that worked. You must try this with the grapes some time. Though I’m sure the raisins were similar, the grapes were my favorite part of this. Very unusual.
It’s on my list to try with grapes, for sure!
WoW Mardi, this is beautiful. I didn’t like endive very much but the rest was wonderful!! Have a great weekend!
Thanks Maria!
simple, delicious and healthy. Great photos!
Thanks Penny!
I just caramelized endive for a salad last week, and it was SO delish! Too bad the pictures of the salad came out horribly, so I’ll have to wait till next time I make it to blog about it 🙂 I have Dorie’s book, so I should totally make this! I can’t believe it’s taken me this long to make anything with endive, considering my love of all things Belgian.
Caramelized endives were a revelation for me, for sure!
the walnuts and raisins made this dish even more fall’ish! I like the idea of thyme too.
Yes I liked the additional crunch from the walnuts and the sweetness from the raisins.
The raisins and walnuts look great! Great idea!
Lovely! I like your substitutions, too.
I love your use of thyme and cutting the apples smaller and thinner! I wish I had thought to do that! great job!
I made it twice and this was the better version with smaller pieces.
Where is the recipe?
The link to the recipe online is in the post towards the bottom near the FFWD badge.