Ingredients
1/4 cup lemon juice
8 None Belgian endives
3 tbsp butter
1/4 cup flour
2 1/2 cups milk
1 cup grated gruyere cheese
8 slices prosciutto
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
French double cream Brie — baked Brie, cheese boards, sandwiches
Curing salt #2 for long dry-cured meats — salami, prosciutto
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Bring a large saucepan of water to a boil and add the lemon juice. Add the endives to the pan and cook for about 5 mins or until tender. Meanwhile, for the cheese sauce, melt the butter in a medium saucepan on high heat. Add the flour and cook, stirring, for about 2 mins or until it bubbles. Gradually whisk in the milk until smooth and cook, stirring, until the mixture boils and thickens. Add a third of the cheese, stirring, until melted. Preheat the oven to 425°F. Drain the endives and cool under cold running water. Squeeze out the excess moisture and pat dry with paper towels. Wrap a strip of prosciutto around each endive and place, in a single layer, in a 2 1/2-quart shallow baking dish. Pour the cheese sauce over the endives and sprinkle with the remaining cheese. Bake for 20 mins or until golden and bubbly. Serve.