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A Cooks Guide to Cooking With Onions
Onions, subtle or strong have played a key role in culinary history. Here is a guide to cooking with onions. Yellow storage onions: Probably the most familiar of all onions, you see em all the time at your local grocery store, sold in red net...
Angel of Death Cheese Spread Recipe
Servings: 6 1 lb Gorganzola or Bleu Cheese 1 lb Ricotta cheese 2 Cloves chopped garlic 1 c Chopped walnuts 4 Fresh sage leaves salt to taste cheese cloth Chop garlic. Add to 1/4 C of water in a small saucepan. Reduce to 2 tablespoons....
Chinese Eight Treasure Rice Pudding
The eight-treasure rice pudding is a well known traditional Chinese dessert, cooked with sticky rice and 8 different freshly dried fruits (typically called dates here in general) and nuts. This food has been through several thousand years and...
Converting a Stovetop Recipe to a Crockpot Recipe
Crockpots vary but the low setting is typically around 100 degrees and its high setting is around 300 degrees. Knowing this, it is fairly easy to convert most recipes for use in your slow cooker. Some adjusments to cooking times will be a...
Tomatoes and Sweet Onion with Roquefort Dressing
Tomatoes and sweet onion with Roquefort dressing is a traditional Italian salad that easily lends itself well to Italian meals such as Osso Bucco and to lighter meals such as salad and Minestrone soup. Popular Italian restaurants such as Olive...
 
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

 

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