(This was a very spirited contest: we had dozens of entries from home chefs around the country who took to the stove and braised up a storm. Our five winners will each receive a Calphalon Dutch Oven and a copy of Braise: A Journey Through International Cuisine by Daniel Boulud and Melissa Clark.)
Read on for the recipe and words from the chef...
Recipe: Braised Endive with Prosciutto
"I turned to one of my favorite food blogs for inspiration, Orangette. Last Thursday, I browsed the link section which led me to your site. And behold, what do I see? A call to action! A call to Braise!
"I was very pleased with the results: rich, caramelized goodness. The prosciutto added a great texture to the soft endive. Salty and mildly bitter, yet creamy and satisfying. I, along with my husband, enjoyed a serving each as we challenged each other in a game of backgammon. Unfortunately, I was defeated to an embarrassing degree..."