So, I’ve been following French Fridays with Dorie for some time now. I’ve got the book, Around My French Table, which is lovely and I’m a big big fan of Ms Greenspan’s work. But, Fridays are actually not great for me, time-wise. That said, we’re moving into a new season and I always like to mix things up for Fall- I think it’s the eternal school student in me.

Therefore, behold! I made this week’s recipe. One of the things I love most about French cuisine is the way it can sort of glam up items that would seem peripheral to meal and make those ingredients the centerpiece. This dish is a perfect example of that. 

I grabbed the produce at Trader Joe’s a couple of days ago. The Fuji apples I found seemed super tiny, but whatevs. I mean, the prep here is super easy. I will say that the recipe advises that you take a strip of apple skin away from each of the four quarters that you cut and I couldn’t find my vegetable peeler, but that didn’t seem to make a huge difference. Also, I didn’t have a lot of jus, which may be the result of my lovely roommate washing my cast iron skillet with harsh soap- the heat hasn’t been distributing as uniformly lately and it also seems to soak up oil at an insane rate.

There’s everything ready to go. As you would expect, the smell of this stuff cooking in butter was pretty amazing. My roommate (not the one who unseasoned my skillet) came home and took a picture of it on the stove. It’s a pretty picture. Then, you just sort of let it go for a while.

I think you can kind of see how the heat is not really distributing evenly in the pan. Anyhoo. It was delicious.

The endive caramelized beautifully. The grapes were delicious. I think I’ll probably search for a better specimen of apple, as mine seemed a little mealy. But, this is a really fantastic, easy supper that made me really happy.