Cooking Cooking endives (chicory) gratin with ham | conquering bitterness fear

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Do you want endives? If the reply to this query is sure then this selfmade endives gratin with ham and bechamel sauce will mild up your life!
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#endives #chicory #howto #frenchcookingacademy

INGREDIENTS FOR 4 PEOPLE
5 to six endives
60 grams plain butter
500 ml of selfmade bechamel sauce
60 grams of grated cheese (gruyere cheese or mature cheddar)
A pinch of grated nutmeg
5 to six skinny ham slices
Salt and pepper for the seasoning:

To braise the endives:
30 grams butter
Juice of half a lemon
1 or 2 pinches of salt

for the bechamel:
500 ml of milk
30 gram of flour
30 grams of butter
salt , pepper nutmeg

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UTENSILS AND COOKWARE STARTER KIT:
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Nice throughout reducing board (polypropylene):
Heavy obligation reducing board (wooden):

Important utensil set:

Kitchen scales Us Oz and metric grams:

Measuring cups set:

Nice starter cookware set (tri-ply clad):

A superb nonstick pan:

A Nice forged iron enameled French made pot (Staub):

KNIVES AND KNIFE SETS:
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Nice worth chef knife:

Cast knife set (mercer culinary):

Fibrox knife set (victorinox):

GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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The skilled chef:

Le garde manger:

Paul Bocuse Institute culinary e-book:

The entire robuchon:

The skilled Patry chef:

Baking and pastry, mastering the artwork:

Lovely French Pastry recipe e-book:

CULINARY REFERENCE GUIDES:
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Escoffier culinary information (in english):

Larousse gastronomique:

Le repertoire de la delicacies (in english):

World atlas of wine:

source

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