Tarragon Salad with Blue Cheese and Pears Recipe

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A salad based on one I had at Goldmarie restaurant in Munich. The recipe seems French, however, because of the French lettuce and French cheese. It's a perfect accompaniment to rich mains like steak and lobster.

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Salad, Tarragon with Blue Cheese and Pears Recipe
Course Salad, Side Dish
Cuisine French
Prep Time 15 minutes
Servings
people
Ingredients
Course Salad, Side Dish
Cuisine French
Prep Time 15 minutes
Servings
people
Ingredients
Instructions
  1. Wash and dry the frisee, tarragon and pear.
  2. Gently separate 4 equal portions of frisee from the head and place in 4 individual serving bowls.
  3. Remove 10 to 12 tarragon leaves from stem and arrange on top of each serving of frisee.
  4. Whisk honey, vinegar and oil together for dressing. Drizzle about 2 teaspoons of it over each salad.
  5. Slice the St. Agur into four quarter-inch slices. Place one slice on top of each salad.
  6. Thinly slice the pear and arrange 1/4 of it around each bowl.
  7. Toast the nuts in a dry skillet. Chop and sprinkle about 2 teaspoons of them over each salad.
  8. Top each bowl with a small handful of sprouts. Serve chilled.
Recipe Notes

Substitute any sort of fancy lettuce for the frisee; cut broad leaves into thin slices.

St. Agur is really the best cheese to use for this; however, any buttery, double-cream blue cheese will do nicely as well. Do not use overly tangy, drier blue cheese.

This salad is perfect for a rich protein such as steak or lobster.

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Cranberry Sauce (Fancy) Recipe

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Fresh cranberries cooked into this delicious sauce will impress your Thanksgiving, Christmas or holiday guests! Easier than you think, this gluten-free recipe beats the canned cranberry sauce like no other.

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Cranberry Sauce (Fancy) Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Instructions
  1. Wash the cranberries and remove any stems or debris. Drain.
  2. In a medium saucepan over medium heat, combine all the ingredients except the cranberries. Heat to a simmer. Stir in the cranberries and pecans, and cook until they start to pop, about 10 minutes. Remove the pan from the heat and transfer the sauce to a bowl or mold. It will thicken as it cools.
  3. Chop the pecans and sprinkle them on top of the sauce just before you serve it. If you add them earlier, they will become soggy.
Recipe Notes

You can also use frozen cranberries for this sauce.

Add a can of cubed stewed pears to the sauce just before putting it in the bowl or mold to enhance the cranberry sauce.

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Pomegranate-Coconut Milk Sherbet Recipe: Gluten-Free and Vegan

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Silky smooth, delicious, decadent dairy-free, gluten-free, raw vegan pomegranate juice and coconut milk, frozen in an ice-cream maker. You won't believe it has NO dairy!

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Pomegranate Coconut Milk Sherbet Recipe
Course Dessert
Cuisine American
Prep Time 6.5 hours
Cook Time 10 minutes
Passive Time 6.4 hours
Servings
people
Ingredients
Course Dessert
Cuisine American
Prep Time 6.5 hours
Cook Time 10 minutes
Passive Time 6.4 hours
Servings
people
Ingredients
Instructions
  1. Add all ingredients to a medium sauce pan and warm over medium heat until the coconut milk solids and the honey have completely dissolved in the juice. Do not bring to a boil.
  2. Remove from the heat and pour the mixture into a bowl. Chill in the refrigerator, stirring occasionally so that the pomegranate juice and coconut milk don’t separate. Chill the mixture about an hour or so until it’s cool enough to churn but not so cold that the coconut milk starts to solidify again.
  3. Churn in an ice cream maker according to the manufacturer’s instructions.
  4. Freeze 4-6 hours, stirring occasionally.
  5. Remove leaves from mint stalks and use them to generously garnish the sherbert before serving.
Recipe Notes

DO NOT skip the mint leaves as garnish. They absolutely make the dish!

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Barbecue Sauce, Sweet and Smoky, Recipe

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Barbecue Sauce, Sweet and Smoky, Recipe
Sweet, tomato-based barbecue sauce perfect for ribs.
Servings
cups
Ingredients
Servings
cups
Ingredients
Instructions
  1. Heat the oil in a medium saucepan over medium/high heat.
  2. Sauté the onions for 5 minutes or until they start to brown.
  3. Add the remaining ingredients and bring mixture to a boil.
  4. Immediately reduce heat and simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat.
Recipe Notes

This is supposedly the recipe for the babyback ribs served at Roadhouse Grill restaurants. I don't know about that, but, try as I might, I haven't ever been able to improve on it!

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