Daily Archives: October 11, 2011
11/10/11 Greens With Candied Walnuts, Bosc Pears and a Vinaigrette of Extra Virgin Olive Oil and Walnut Oil
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RECIPE
Serves 4 A CookTale The great thing about Salads is their extraordinary versatility. To say it differently “almost anything goes”. Last evening’s offering at a small dinner party for four, this salad proved my point. To candy the Walnuts is a snap, Bosc Pears allowed to ripen for a few days are delicious, and a Vinaigrette with really good Extra Virgin Olive Oil, Walnut Oil and high seasonings brings the flavors together. INGREDIENTS For the Candied Walnuts 1/2 Cup of Water METHOD 1. Preheat the oven to 350° degrees. Lay the Walnut halves in a single layer on a baking sheet. Bake for 5 minutes. Remove from the oven & cool. 2. Add the Water & the Sugar to a medium saucepan. Boil the Sugar on medium heat, stirring with a wooden spoon. Keep stirring until all the Sugar has melted & the color has turns to a medium amber. Add the Walnuts, stirring to coat them with the Sugar mixture. 3. When the Walnuts are coated, spread them on the baking sheet, lined either with a Silpat mat or parchment paper (so they won’t stick). 4. Using two forks, quickly separate the Candied Walnuts. Sprinkle them with the Salt & cool completely. INGREDIENTS For the Vinaigrette 1 Shallot (finely diced) METHOD 1. Add the diced Shallot to a small bowl with the Sherry Vinegar & a pinch of Salt & pepper to taste. Allow to blend for 10 minutes. Stir in the Dijon Mustard & whisk in the EVOO & Walnut Oil. Taste, adjust the seasonings & set aside. INGREDIENTS To Assemble the Salad 8 Ounces of assorted Greens, (Chicory, Radicchio, Curly Endive, Escarole) METHOD 1. Add the Greens & the prepared Celery to a salad bowl. 2. At serving time, sprinkle the Greens with the Salt & Pepper & toss with half the Vinaigrette. 3. Slice the Pears. Place them in a separate bowl. Coat them with the remaining Vinaigrette. 4. To each plate, Add a handful (2 ounces) of Greens. Top with Candied Walnuts & slices of the Bosc Pear. |
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- Posted under Dinner, Salads
11/10/11 Puff Pastry Peach Tarts
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RECIPEServes 4
A CookTale In this kitchen dessert is a constant challenge. We are not big dessert fans. The exception, of course, is dinner parties, and there too, I opt for the easy way out. Prepared Puff Pastry, available almost everywhere, is my panacea, be it a sweet fruit tart or a savory vegetable tart. The ability to create taste worthy dishes are boundless and impressive. INGREDIENTS 1 Sheet of frozen Puff Pastry dough (thawed for 20 minutes) METHOD 1. Place the thawed Puff Pastry on a floured baking sheet, unfold the Puff Pastry & roll it to a 8″ X 12″ rectangle. Working quickly, & keeping the Puff Pastry well floured, cut it into four 3″ X 8″ pieces. Place in the fridge for 10 minutes. 3. Slice the Peaches (skin on or removed) into a small bowl & add the Lemon Juice & Sugar. Carefully place the slices of Peaches overlapping down the center of each Pastry rectangle, leaving a 1/2″-inch border around the edges. Dot the top of the peaches with the Butter. Sprinkle the Puff Pastry & the Peaches with the reserved 1 TB of Sugar. 3. Place the rack in the center & preheat the oven to 400°F. Add the baking sheet & bake the Puff Pastry Tarts for 15 minutes, or until puffy & well browned. 4. Remove & allow to cool. Sprinkle with Powdered Sugar & prepare to plate. 5. Serve with Whipped Cream or Ice Cream. |
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- Posted under Dessert, Dinner
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