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Old 01-03-2009, 03:13 PM   #21
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Originally Posted by DramaQueen View Post
Here is the recipe.
POPPYSEED DRESSING
Sounds absolutely amazing. Gonna try this one as soon as possible. It is summer here and lots of fruit available. And more to come.
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Old 01-03-2009, 03:31 PM   #22
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Originally Posted by snack_pack85 View Post
giada makes a tart with sauteed pears creamy gorganzola and proscutto. You could blend the walnuts into the creamy gorganzola. I can try and find the recipe for you if you like. I've made it a few times here at home, it's super easy and really really good!
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PLLLLEEEEAAASE try to find that recipe. I have a wedge of gorgonzola and some prosciutto that needs a home.
Let me add my voice to that choir :-) Sounds good as well.

I got the PM and will post a message here when I have tried it.
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Old 01-03-2009, 11:59 PM   #23
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http://www.foodnetwork.com/recipes/g...ipe/index.html

here ya go. It is crazy good, enjoy!
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Old 01-04-2009, 12:03 AM   #24
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That sounds divine. Almost wish I had all the ingredients. All I have are the pears.
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Old 01-04-2009, 12:06 AM   #25
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Originally Posted by Oceanwatcher View Post
I am aware of a few other threads about pears, but I am looking for a bit more specific things.

In my mind, pears go well together with blue cheeze and walnuts. And I am thinking it should be possible to find a recipe for a cheezcake or a pie that combine these three things. But so far, my searches has not preoduced anything worth trying.

Does anyone here have a recipe that uses these three things?
This recipe was a finalist in the Great American Salad Toss Contest at the IHM&RA Show in New York a few years back.

Caramelized Pear Salad with Toasted Walnuts and Roquefort on mixed young greens

makes 4 servings

4 pears (2 Bosc, 2 Bartlett)
2 tablespoons canola oil
1 teaspoon sugar
1/2 cup brown Chinese vinegar
1 bunch oak leaf lettuce
1 bunch watercress
1 cup torn pieces of baby Swiss chard
1 cup torn pieces of frisée
Vinaigrette (see below)
1 cup coarsely broken walnut pieces, toasted
Crumbled Roquefort cheese

To Caramelize the Pears:
1. Peel and core the pears and divide each one into 24 slices. Warm a large sauté pan and add the oil. Add the pears and turn the heat to medium-low so the pears will not burn before they brown, soften and caramelize.
2. When the pears have browned on one side, turn them over and sprinkle with the sugar. Add the vinegar and cover the pan. Cook for about 20 minutes, then remove the lid and continue cooking until almost all the liquid in the pan has evaporated.
3. Remove the pears to a large plate (in a single layer). Scrape the remaining pan juices and brown bits into a small bowl for the vinaigrette.

For the Salad:
1. Wash and dry all the greens. Tear into bite-sized pieces and place into a bowl large enough to hold all of them comfortably.
2. Toss the greens gently to combine. Then pour over the dressing (reserving about 2 tablespoons) and toss again.
3. Divide the dressed greens evenly between 4 large plates and fan one-fourth of the pears atop each bed of greens. Be sure to use some of each kind of pear.
4. Sprinkle walnut pieces and Roquefort cheese over each salad. Drizzle the remaining dressing over all and serve as a first course.

For the Vinaigrette:
pear pan juices
1/4 cup fresh lime juice
1/8 teaspoon wasabi powder
1/3 cup walnut oil
1/3 cup canola oil
sea salt and freshly ground white pepper to taste

Place lime juice and wasabi powder in the bowl with the pear pan juices. Whisk to combine well. Whisking constantly, add first the walnut oil, then the canola oil. Taste and add salt and pepper to your liking.
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Old 01-04-2009, 12:15 AM   #26
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Originally Posted by Katie E View Post
That sounds divine. Almost wish I had all the ingredients. All I have are the pears.

oh it is perfect. My husband and I actually ate nearly the entire thing the day it was made. The only changes I would make would be to try and chop the proscutto into very small peices because the longer strips made it really hard to cut and serve. I would also serve with a little drizzle of honey for another layer of flavor.
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Old 01-04-2009, 01:49 AM   #27
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I have a recipe at home for a blue cheese cheesecake. I will PM you with it around 6:00-ish or a bit sooner. It doesn't use those 3 things specifically, but, that's what cooking is all about!
I would love to have that recipe. I had a bleu cheese ice cream (with pears and I believe candied walnuts) at Lola Cleveland that made me want to get up and dance! Would you share with me as well?
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Old 01-04-2009, 01:13 PM   #28
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Originally Posted by snack_pack85 View Post
Thank you so much. I read the reviews and enlarged the picture and now I HAVE to make it. I had to laugh at the reviewer who gave it one star saying that if you don't like gorgonzola you aren't going to like this tart. Well, DUH. Why would she even make it in the first place??
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Old 01-04-2009, 01:54 PM   #29
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Thank you so much. I read the reviews and enlarged the picture and now I HAVE to make it. I had to laugh at the reviewer who gave it one star saying that if you don't like gorgonzola you aren't going to like this tart. Well, DUH. Why would she even make it in the first place??
you just have to laugh!

In her book "The Cheeselover's CookBook and Guide," Paula Lambert has a FABulous recipe I've served many times, Port Poached Pears with Stilton Soufflé. I have made it with other blue cheeses as well, with great success. You can serve this as dessert, or as a light supper, with a tangy green salad and crusty bread for counterpoints. I included a link to the book, in case anyone is interested.
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Old 01-06-2009, 10:44 PM   #30
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I would love to have that recipe. I had a bleu cheese ice cream (with pears and I believe candied walnuts) at Lola Cleveland that made me want to get up and dance! Would you share with me as well?
Lola's is a wonderful restaurant. I was there the night before Chef Michael Symon was named Iron Chef America. I knew he had won but he wasn't allowed to confirm it. His restaurant is fabulous--from the amuse bouche to dessert. If you are ever in Cleveland, I would definitely make reservations in advance to go.
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