SHAVED PEAR, FRISEE AND WATERCRESS SALAD WITH SPICED PECANS AND GORGONZOLA

Serves 4

Ingredients:
2 cups frisee, washed and dried
2 bunchs watercress (hot house)
2 each firm, ripe bosc pears, cored, quartered and thinly shaved
4 oz. gorgonzola Dolce, sliced into 1 oz. pieces
¼ cup spiced pecans*

Dressing:
2 T. balsamic vinegar
1 tsp. stone ground mustard
½ tsp. fresh thyme
1 tsp. shallot, minced
½ cup extra virgin olive oil
to taste salt and fresh ground pepper

*Spiced Pecans:
½ lb. pecan halves
¼ cup brown sugar
1 ½ tsp. salt
¾ tsp. black pepper
¾ tsp. cinnamon
¼ tsp. cayenne
¼ tsp. paprika

For the dressing combine the shallot, thyme, mustard, and balsamic vinegar.
Season with salt and pepper. Add the olive oil and whisk to combine. Reserve.

For the pecans, bring a medium saucepan of water to a boil and blanch the
pecans for one minute.
Drain. In a medium bowl combine all the spices until the lumps are smooth.
Add the drained pecans and toss to coat with the spices.
Transfer to a greased pan and bake in a 350 degree oven for about 15 minutes.
Turn with a metal spatula every 5 minutes.
Cool and store in an airtight container at room temperature.

For the salad, combine the frisee, watercress and shaved pear in a medium size bowl
and lightly toss with the vinaigrette.
Place the slice of gorgonzola slightly off center on each salad plate and mound the
salad next to the cheese. Garnish with spiced pecans and serve.

GRILLED HALIBUT WITH ARTICHOKE RISOTTO, PROSCUITTO & LEMON

Serves 6

Ingredients:
6-4oz. halibut fillet portions
1 tsp. lemon zest
1 tsp. fresh thyme, minced
2 T. white wine
2 T. olive oil
to taste salt and freshly ground pepper

Place halibut portions in a pan just large enough to hold them.
Mix the olive oil, white wine, lemon, thyme and salt and pepper together.
Pour over halibut and let sit for 10-15 minutes.
Pre-heat grill and cook halibut over medium high heat. Grill for 6-8 minutes.

For Risotto:
2 T. olive oil
1 T. butter, unsalted
3 oz. proscuitto, thinly sliced and cut into strips
1 cup onion, finely diced
1 T. garlic, minced
2 tsp. lemon zest
2 tsp. fresh thyme, minced
1 lb. aborio rice
½ cup white wine
8 cups chicken stock, fish stock or water
1 cup artichoke hearts
2 T. butter, unsalted
2 T. italian parsley, chopped
¼ cup parmesan cheese

In a large saucepan over medium heat bring the chicken stock to a boil.
Reduce heat and keep stock warm. In a large heavy skillet, heat olive oil and 1 T.
Butter over medium heat. Add proscuitto and cook until lightly browned.
Add the onion and cook until softened.
Add garlic, lemon zest and thyme and cook about 2 minutes.
Season with salt and pepper. Add wine, stirring and cook until absorbed.
Add 1 cup of warm stock.
Cook about 2 minutes, stirring often until the stock is absorbed.
Add stock a cup at a time until it is absorbed by the rice.
After about 15 minutes of adding stock and stirring begin tasting the rice.
At this point the stock should be added carefully.
The rice should be firm yet cooked through in about 15-20 minutes.
With the last addition of stock add the artichokes and gently stir in the
butter, parsley and Parmesan cheese. Season with salt and pepper.

To serve divide between six plates or shallow bowls and top with grilled halibut.
Garnish with Italian parsley sprigs.

3/19/03

ROASTED BUTTERNUT SQUASH PEAR SOUP WITH TRUFFLE OIL AND FRIED SAGE LEAVES

Serves 6 – 8

Ingredients:
3 lb. butternut squash, halved and seeded
1 lb. pears (use your favorite variety), halved and seeded
2 T. olive Oil
1 T. butter
1 ½ cup onion, chopped
1 large leek, white only, sliced
1 med. parsnip, peeled and chopped
1 bay leaf
1 T. fresh thyme leaves
2 whole cloves
6 – 8 cups chicken stock
1 T. sherry vinegar
1 cup heavy cream

For Garnish:
1 T. white truffle oil
1 bu. fresh sage leaves
1 cup olive oil for frying

Preheat oven to 400 degrees

1. Lightly rub the cut side of the squash and pears with olive oil and
place cut side down on a baking sheet. Bake about 45 – 50 minutes or until fork tender.
When cool enough to handle, spoon out the squash and pear from the roasted skin.
There should be 4-5 cups.
2. In a medium saucepan, heat the olive oil and butter over medium heat.
When the butter is melted, add the onion, leek and parsnip and cook until soft.
Add the roasted squash and pear, herbs, spices and stock and bring to a boil.
Reduce to a simmer and cook about 20 minutes.
3. Puree the soup and return to the pan and add the sherry vinegar and cream.
Simmer for about 5 minutes and season to taste with salt and freshly ground pepper.
4. For the fried sage leaf garnish, heat the olive oil over medium heat and test one
leaf for correct temperature. It should sizzle on contact but not turn brown.
Cook the leaves in a couple of batches, transfer to a paper towel and lightly season with salt.

Top soup with a drizzle of white truffle oil and some fried sage leaves when ready to serve.