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Chinese Recipes - So Easy And So Impressive!
The chinese cuisine is fantastic! It is composed of more that 14000 recipes to date... No other cuisine comes close to it! If you have never prepared a chinese menu in your kitchen, so here is your chance to quickly and easily learn 3 delicious...
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As winter draws near, your thoughts might turn to comfort foods to warm you. Whether you just open cans, or start from scratch, soup is a wonderful start to any meal. Tomato soup is the chilly day comfort food that's also good for you. Two you...
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In China, food and its preparation has been developed so highly that it has reached the status of an art form. Rich and poor, the Chinese people consider that delicious and nutritious food is a basic necessity. There is an old Chinese saying "Food...
Tips on buying Steak Online for the best Summer Barbeques
The perfect grilled T bone steak begins with great steak. You could head down to your local grocery store and ponder over the rows of steaks - but a better bet would be to order your beef online. You can't beat the choice of a prime cut of beef...
Wok this Way! (Part 2 of 5) Selecting a wok
As mentioned in Part 1 of the series, woks come in different sizes ranging from 10 to 32 inches in diameter, but a wok that's 11 to 14 inches in diameter should suffice for use in a household kitchen. Woks come in 2 different bottoms, the...
 
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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