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RECIPE: REC: Chicken Breasts with Spinach, Pears and Blue Cheese
- Thread starter meryl
- Start date
RECIPE:
Got pears? Try this: Farfalle with Pears and Pine Nuts
This was one of the first recipes I tried at Culinary Communion. It's definitely one of my favorites. Great flavor.
Farfalle con Pera E Pignole
1 pound farfalle
1 large shallot, minced
1/2 cup dry sherry
2 oz. pine nuts, toasted
2 pears, small dice
1/2 cup cream
1 tablespoon parsley, stemmed
2 tablespoons butter
to taste: kosher salt, cinnamon, dried sage, black pepper
Cook pasta until al-dente. Reserve. Meanwhile, in a large saute pan, melt the butter. Sweat the shallots until translucent, add pear and turn up the heat to lightly brown. Season, add sherry and reduce by half, add cream, reduce by half. Adjust seasonings, garnish with pine nuts and parsley. Toss with hot pasta.
This was one of the first recipes I tried at Culinary Communion. It's definitely one of my favorites. Great flavor.
Farfalle con Pera E Pignole
1 pound farfalle
1 large shallot, minced
1/2 cup dry sherry
2 oz. pine nuts, toasted
2 pears, small dice
1/2 cup cream
1 tablespoon parsley, stemmed
2 tablespoons butter
to taste: kosher salt, cinnamon, dried sage, black pepper
Cook pasta until al-dente. Reserve. Meanwhile, in a large saute pan, melt the butter. Sweat the shallots until translucent, add pear and turn up the heat to lightly brown. Season, add sherry and reduce by half, add cream, reduce by half. Adjust seasonings, garnish with pine nuts and parsley. Toss with hot pasta.
Pear, Hazelnut and Bacon Salad
Pears, Hazelnuts and Bacon Salad
1# baby field greens
1/2# slab bacon, brunoise
1/4 # hazelnuts, toasted and broken
2 large Comice or Red Sensation Pears, very ripe, batonnet
1/2 cup Gorgonzola or Roquefort cheese
1 cup Champagne Vinaigrette (below)
tt kosher salt and pepper
Brown the bacon, reserving fat for another use. Toss all ingredients in a large bowl and season well. Serve.
Champagne Vinaigrette
3 tablespoons Champagne Vinegar
9 tablespoons extra virgin olive oil
1 tsp Dijon mustard
1 tsp honey
tt kosher salt and pepper
Combine the vinegar with the honey and the mustard. Slowly drizzle in the olive oil while whisking constantly. When the vinaigrette has taken all the oil, taste and adjust seasoning.
Pears, Hazelnuts and Bacon Salad
1# baby field greens
1/2# slab bacon, brunoise
1/4 # hazelnuts, toasted and broken
2 large Comice or Red Sensation Pears, very ripe, batonnet
1/2 cup Gorgonzola or Roquefort cheese
1 cup Champagne Vinaigrette (below)
tt kosher salt and pepper
Brown the bacon, reserving fat for another use. Toss all ingredients in a large bowl and season well. Serve.
Champagne Vinaigrette
3 tablespoons Champagne Vinegar
9 tablespoons extra virgin olive oil
1 tsp Dijon mustard
1 tsp honey
tt kosher salt and pepper
Combine the vinegar with the honey and the mustard. Slowly drizzle in the olive oil while whisking constantly. When the vinaigrette has taken all the oil, taste and adjust seasoning.