|
|
|
Gas bbq grills provide tasty meals
Love cooking outdoors? Then gas bbq grills may be the appliance for you. The bbq grill has come a long way from the charcoal grills we grew up with. Gas bbq grills have done away with needing charcoal or wood and provide a even cooking temperature....
How To Enjoy the Season - Easy Tips and Delicious Recipes
Take Time to Enjoy the Season
From the first day of winter to Christmas to Chanukah to
Kwanzaa, December is totally filled with holidays to celebrate -
well, except for that first day of winter. And so this article
is also filled...
Kitchen Design – Understanding The Work Triangle And Kitchen Layouts
Having a good layout for your kitchen is important, because the kitchen should be an efficient and pleasant area in which to prepare meals and do related tasks. Understanding the kitchen work triangle concept and the basic kitchen layouts is a...
Planning a Football Party
When fall comes and football is in full force women around the country begin to use the phrase football widow. I can attest to a few Saturdays and Sundays where the TV in our home is going all day and my husband is glued to his favorite chair. ...
Recipe for turning dreams into reality
I love nothing more than to cook and fiddle with meals that for the most part, are very time-consuming. I particularly loved an avocado recipe I found that took one hour of cooking all the bits and pieces needed to make it look good! It...
|
|
| |
|
|
|
|
|
|
Pear and Walnut Salad with Roquette and Parmesan
This is a contemporary salad which has actually been around for quite a while now and we regularly prepare it as part of our cooking holiday in France. I think it has achieved classic status.
The only thing that needs any preparation to speak of is the dressing, but the pears do need to be ripe and juicy – comice are perfect for this – and the parmesan needs to be shaved from a fresh block (if you haven’t got any to hand, a good strong cheese like stilton or feta will do very nicely indeed, but completely forget about using that dirty sock-flavoured sawdust sold in pots, laughingly labelled ‘Freshly Grated Parmesan’).
If you want to turn this from a starter into a main course just add some strips of dry-cured ham, smoked duck breast, or sauteed chicken livers.
Serves four
Ingredients:
2 ripe juicy comice pears
1 lemon
1 tblsp white wine vinegar
salt
1 tsp grain mustard
6 tblsp walnut oil
freshly ground black pepper
handful roquette
handful of fresh walnut halves, roughly
crushed
small block of fresh parmesan
Method:
Peel and core the pears, then smear with a little lemon juice to prevent them turning brown.
Put the vinegar and a good pinch of salt in a screw-top jar and shake until the salt has desolved. Add the mustard and walnut oil, then shake again to emulsify – the emulsion will hold for ten minutes or so, but give it another jiggle just before you use it to dress the salad.
Assemble the salad: slice the pears lengthwise into thin segments and place them rustically on four serving plates along with the roquette, then scatter over the bruised walnuts. Drizzle with the vinaigrette.
Using a potato peeler, shave the parmesan over the salad, then ‘dust’ with a little ground black pepper.
About the author:
Fred Fisher is an experienced chef who has worked with TV chef Rick Stein, among others. He runs relaxed friendly hands-on cooking holidays in the Dordogne, France. Contact him at enquiries@cookinfrance.com or visit the website at www.cookinfrance.com
|
|
|
|
|
|