Saturday, October 1, 2011

::Pear & Cabbage Slaw::

Toss vegetables with mayonnaise the night before.

2 Asian pears
3 tbsp (45 mL) lime juice
1red pepper
1small red onion
1small head Napa cabbage (6 cups /1.5 L shredded)
Salt and freshly ground pepper
Option: I added Rice wine vinegar to taste.

Chili Mayonnaise
½ cup (125 mL) mayonnaise
1 tsp (5 mL) Asian chili sauce
1 tsp (5 mL) granulated sugar
1 tsp (5 mL) grated ginger

1. Thinly sliver Asian pears and toss with 1 tbsp (15 mL) lime juice. Very thinly slice red pepper and red onion. Thinly slice Napa cabbage.

2. Toss vegetables together in a bowl and season with salt and pepper.

3. Combine mayonnaise, chili sauce, sugar, ginger and remaining 2 tbsp (25 mL) lime juice. Season with salt and pepper. Toss with vegetables.

::Spiced Roasted sweet Potatoes::

{via Food & Drink}

I love the licorice flavour of fennel. My kids do not tend to appreciate black licorice, but even they loved these potatoes. These potatoes can be made ahead of time and reheated in the oven for 10 or 15 minutes just before serving.
6 sweet potatoes, peeled
1 tbsp (15 mL) coriander seeds
1 tbsp (15 mL) fennel seed
½ tsp (2 mL) chili flakes
¼ cup (50 mL) vegetable oil
Salt and freshly ground pepper
2 tbsp (25 mL) melted butter
¼ cup (50 mL) chopped chives

1. Preheat oven to 450ºF (230ºC).

2. Cut sweet potatoes in half and slice each half into thirds lengthwise to make long French fries.

3. Combine coriander seeds, fennel seeds and chili flakes in a plastic bag. Crush seeds with the back of a pot or a rolling pin until coarsely cracked. Alternatively, place spices in a coffee grinder and pulse until just cracked.

4. Place potato slices in a bowl and toss with cracked seeds, oil and salt and pepper.

5. Lay potatoes on baking sheets and bake for 10 minutes. Turn over and bake another 10 to 15 minutes or until golden and tender.

6. Place in a serving dish and drizzle with melted butter and extra salt if needed. Sprinkle with chives.

::Pear & Gorgonzola Tart::

2 pears (peeled and cut in half and cored)
2 cups sugar
2 cups white wine
1 cup water
4 black peppercorns
2 bay leaves
4 ounces gorgonzola (room temperature) OR Goat Cheese
1/2 cup sour cream
1 1/2 tablespoon honey
1/2 teaspoon thyme (chopped)
1 large egg yolk
1 walnut pie shell (fitted in tart pans and pre-baked)

1. Place the pears in a large sauce pan with cut side down followed by the sugar, wine, water, peppercorns, and bay leaves and simmer covered until the pears are tender, about 10-30 minutes. (Note: The simmer time can vary depending on how ripe the pears are.)
2. Remove from heat and let cool to room temperature in the liquid.
3. Slice the pears thinly.
4. Mix the gorgonzola, sour cream, honey, thyme and egg yolk inf a food processor until smooth.
5. Spread the filling out over the tart crust and top with fanned sliced pears.
6. Bake in a preheated 350F oven until the filling is set, about 10-15 minutes.

Walnut Butter Pie Crust :

1 cup all-purpose flour
1/4 cup ground walnuts (toasted before ground)
1/2 teaspoon salt
1/2 teaspoon sugar
8 tablespoons (1/2 cup or 1 stick) unsalted butter (cold, cut into 1/2 inch cubes)
4-5 tablespoons water (cold)

1. Pulse the flour, ground walnuts, salt and sugar in a food processor to mix.
2. Add the butter and pulse until the mixture resembles a coarse meal, about 6-8 times.
3. Add a tablespoon of water at a time pulsing in between until it starts to clump together.
4. Place the dough on a clean surface and shape it into a disc.
5. Wrap the dough in plastic and refrigerate for at least an hour.
6. Roll the dough into a 12 inch circle about 1/8 of an inch thick on a lightly floured surface.
7. Place the dough into a 9 inch diameter spring form pan with the edges going up the side of the pan.
8. Place a piece of parchment paper in the pie and fill it with rice or beans to hold it down.
9. Bake in a preheated 350F oven for 15 minutes.
10. Remove the parchment paper and weight and poke the bottom of the crust with a fork a few times.
11. Bake until a light golden brown, about 10 minutes.