Not always wanting to prepare and serve the “same old-same old” type of salad, this one should and will peak your interest again. Get ready to take the leap.
- 2 ripe pears (Bartlett for their juicy quality)
- 3 tbsp. freshly squeezed lime juice
- 1 head frisee, torn into bite-size pieces
- 1/2 head radicchio, torn into bite-size pieces
- 1 head Belgian endive, leaves separated
- 2 tbsp. extra virgin olive oil
- pinch of salt and pepper
- 3 oz. soft goat cheese, crumbled….well, as best you can!
Peel and core the pears and slice in wedges, place in a bowl and sprinkle with the lime juice, tossing to cover.
Add all the greens and toss to combine.
Now add the oil, salt and pepper, crumbled goat cheese and lightly toss to mix.
Serve on a pretty plate and add a parmesan cheese cracker, recipe follows.
Parmesan Crackers
Grate enough cheese to make 2 small or 1 medium size ‘cracker’ per plate. Cover a cookie sheet with parchment paper and make mounds of cheese.
Spacing should be maybe 6 crackers per cookie sheet. Place in a pre-heated oven of 375 degrees.
Bake until the cheese melts and turns a golden colour. Remove from the oven and let cool for a few moments before transferring to a rack to cool. They will be crisp but fragile.
When serving salad, just lay a couple of the crackers on the side.
Ah, Shucks….you did it again! Wine, anyone?
Roasted Vegetable Risotto
This is easy and, as I love Risotto, is a favourite to make. Understanding you can use any leftover roasted vegetables or changing the goat cheese to Romano makes it a “what is in the cupboard” kind of fun.
You need:
- 1 carton chicken broth, 900 ml
- 1/2 cup water
- 3 cups leftover roasted vegetables (any kind)
- 2 tbsp. butter
- 1 small onion (really small for me)
- 2 crushed garlic cloves
- 1 cup arborio rice
- 1/2 cup white wine
- 1/2 tsp. red chili flakes
- 1 cup crumbled goat cheese
- Salt and pepper to taste
In a saucepan heat the broth and water until it is hot and keep on low heat. Cut the vegetables into bite size pieces and set aside.
Melt butter in a large wide saucepan over a medium heat. Cook the garlic and onion until the onion is soft. Takes a couple of minutes, but don’t burn the garlic. Add the rice and stir it together.
Add the wine and chili flakes stirring constantly until no wine remains. Add the broth to the rice mixture a half cup at a time, stirring gently until the rice is absorbed. Cook until the rice is tender and not mushy. This takes 20 minutes EXACTLY. In the last 5 minutes of cooking simply add the vegetables and stir through. Add the cheese and stir.This should be served immediately. If left to sit in the saucepan it will continue t o cook and be mush. This is not good.
This makes a great entree or if you are planning a buffet dinner, a wonderful side dish. Just don’t bet that it will last that long. It is yummy!
Taste Rating: 9