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with frisee and Asian pear salad and toasted almond vinaigrette Chefs Anne and David Gingrass Serves six Ingredients -for the salad 3 Bosc Pears, peeled and cut in half. Core removed. 1 Asian Pear, core removed and diced into 1/2" cubes 1 head Frisee (about 4 cups cleaned), washed and dried 1 cup Italian parsley leaves, stems removed and roughly chopped 1/4 cup Sliced almonds, toasted and chopped fine -for the poaching liquid 1-1/2 cup Red verjus 1/4 cup Honey 1 Small cinnamon stick 1 piece Star anise 1 Tbl. Black peppercorns 2 slices Fresh ginger, 1/4" thick about the size of a quarter -for the vinaigrette 1 Tbl. Minced shallots 1 tsp. Minced fresh ginger 1 Lemon, juiced 1/4 cup White verjus or champagne vinegar 3/4 cup Almond oil Preparation - prepare the poached pears Combine all ingredients in a suitable pot and bring to a boil then reduce to a simmer and cook for ten minutes. Add the pears and simmer an additional ten minutes. Remove from the heat and allow to cool completely. Remove the pears from the poaching liquid and refrigerate. Strain the poaching liquid into a clean pot and bring to a boil again. Reduce to a simmer and cook until the liquid becomes thick enough to lightly coat the back of a spoon. Chill and reserve. -prepare the almond vinaigrette Combine all ingredients except the oil in a small bowl and mix. Add salt and pepper. Whisk in the oil and add more salt and pepper to taste. -Assemble the dish Slice the poached pears lengthwise into 1/4" slices and fan them around the outside of the plates. Toss the Asian pears, frisee and Italian parsley in the vinaigrette and divide into the center of each plate and sprinkle with the toasted almonds. Drizzle the reduced poaching liquid around the perimeter of the plate. |
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