OP
OP
Oceanwatcher
Assistant Cook
Sounds absolutely amazing. Gonna try this one as soon as possible. It is summer here and lots of fruit available. And more to come.
Pears, blue cheese and walnuts
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Sounds absolutely amazing. Gonna try this one as soon as possible. It is summer here and lots of fruit available. And more to come.
OP
OP
Oceanwatcher
Assistant Cook
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.
snack_pack85
Washing Up
http://www.foodnetwork.com/recipes/giada-de-laurentiis/pear-gorgonzola-tart-recipe/index.html
here ya go. It is crazy good, enjoy!
here ya go. It is crazy good, enjoy!
That sounds divine. Almost wish I had all the ingredients. All I have are the pears.
ChefJune
Master Chef
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.
snack_pack85
Washing Up
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.
chefnaterock
Cook
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?
DramaQueen
Head Chef
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??
ChefJune
Master Chef
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.
PieSusan
Washing Up
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.
middie
Chef Extraordinaire
I haven't been to Lola's yet. When Barbara and maidrite were up here I thought about going there but I suggested another place instead. Will keep Lola's in mind though.
Perfect ingredients for tasty sandwich!!
Slice the pears, lay on a halve croisant, crumble on the blue cheese and walnuts. Add leaf lettuce(crisp) and some thin sliced avacado and tomatoes. Drizzle with a little basil olive oil....
I have had this with apples, no reason the pear wouldn't be as good, perhaps better.
Slice the pears, lay on a halve croisant, crumble on the blue cheese and walnuts. Add leaf lettuce(crisp) and some thin sliced avacado and tomatoes. Drizzle with a little basil olive oil....
I have had this with apples, no reason the pear wouldn't be as good, perhaps better.
ChefJune
Master Chef
That sounds like a great sandwich, but I wouldn't put it on a croissant. I have never understood why Americans want to toast and butter the already buttery and cunchy (if made right) croissant, or splitting them horizontally for a sandwich. Now, if you want to stuff them before baking, that's a horse of a different color.
I think that sandwich would be extra-special on multigrain bread.
I think that sandwich would be extra-special on multigrain bread.
PieSusan
Washing Up
It can be hard to get a reservation and it is expensive but the food was fantastic! Anytime the Northeastern Ohioans want to go, let me know and I will try to make it.
ChefJune
Master Chef
I've heard great things about Lola. Maybe someday I'll make it to Cleveland again.
kitchenelf
Chef Extraordinaire
That sounds like a great sandwich, but I wouldn't put it on a croissant. I have never understood why Americans want to toast and butter the already buttery and cunchy (if made right) croissant, or splitting them horizontally for a sandwich. Now, if you want to stuff them before baking, that's a horse of a different color.
I think that sandwich would be extra-special on multigrain bread.
LOL - 'cause it's good? I agree, no need to toast and butter, but, that wasn't mentioned. I'll take the above sandwich minus the avocado though, on a coissant, cause...well, I'm an American
?...or you can stuff it...that couldn't be bad either...ChefJune
Master Chef
LOL - 'cause it's good? I agree, no need to toast and butter, but, that wasn't mentioned. I'll take the above sandwich minus the avocado though, on a coissant, cause...well, I'm an American
Okay.... for me, good croissants are so rich and buttery I like 'em best all by themselves! I like to "unroll" them and pull off the pieces.
DramaQueen
Head Chef
That sounds like a great sandwich, but I wouldn't put it on a croissant. I have never understood why Americans want to toast and butter the already buttery and cunchy (if made right) croissant, or splitting them horizontally for a sandwich. Now, if you want to stuff them before baking, that's a horse of a different color.
I think that sandwich would be extra-special on multigrain bread.
I have gorgonzola and Cabrales blue cheese, apples, pears, walnuts, leaf lettuce,avocados and tomatoes on hand. AND Milton's Sprouted Multi-Grain Bread (my favorite) from Trader Joes. This will definitely be lunch today but I want to do this one on a croissant maybe later next week. I LOVE anything on a croissant, but I agree, I never butter them.
Will let you know later this afternoon how the sandwich turned out.
kitchenelf
Chef Extraordinaire
Okay.... for me, good croissants are so rich and buttery I like 'em best all by themselves! I like to "unroll" them and pull off the pieces.
I see the problem now June - I probably have never had a truly worth-while, well-made, croissant. Every croissant served as a sandwich here has been previously frozen. I do know of one bakery - will have to run by there after work to see if they make croissants. Now, telling me how you unroll them and pull off that flaky, buttery goodness is simply mean!
DramaQueen
Head Chef
I see the problem now June - I probably have never had a truly worth-while, well-made, croissant. Every croissant served as a sandwich here has been previously frozen. I do know of one bakery - will have to run by there after work to see if they make croissants. Now, telling me how you unroll them and pull off that flaky, buttery goodness is simply mean!
OHHHHHH, frozen croissants are the pits. Try to get them from a bakery, preferably while they're still warm. OMG! Sheer heaven.
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