radicchio and fennel salad with pears and hazelnuts

November 15th, 2012

 

radicchio and fennel salad with pears and hazelnuts

THANKSGIVING TIP:
Serve a balanaced (in color, texture, the food and its components itself).
This seasonal and crunchy, light  salad is perfect to  balance to a starchy Thanksgiving meal!

 serves 8

what you need:

salad
1 small head radicchio, core removed
2 small fennel bulbs, core removed
1 ripe Taylor’s Gold or Bosc pear, sliced (core and seeds removed)
¼ cup hazelnut pieces, toasted
¼ cup dried currants
⅓ cup fresh pomegranate seeds

dressing
1 tablespoon red wine vinegar (or apple cider vinegar)
4 tablespoons walnut oil
1 tablespoon fresh orange juice
1 teaspoon heavy cream
¼ teaspoon ground cumin
1 teaspoon gros sel de Guérande (or sea salt) Read the rest of this entry »

giving thanks 6 ways

November 17th, 2011

Those who took the “be a 10” challenge (October 6, 2011 post) received 6 Thanksgiving side dish recipes for their $10 donation. It is not too late. If you would like to receive recipes for:

wild mushroom and brioche stuffing with chestnuts and fresh sage

wild mushroom and brioche stuffing with chestnuts and fresh sage

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braised pork and apples with melted radicchio and endive

November 12th, 2010

braised pork and apples with melted radicchio and endive

This recipe is for those of you who want a project on a chilly Fall day.   It is not hard, but it takes two days.  However,  do not let that scare you as the actual hands-on preparation requires only about two hours.   This braise takes advantage of the apple season and it is a forgiving, easy braise to do.

The “hands-on” portion is simply three parts.  Part One, you make the brine and soak the meat overnight in the refrigerator.  Part Two, you give your braise its flavor by browning your vegetables and the meat (after removing it from the brine).  Now you place everything in a Dutch oven or a crock-pot and let it braise for 8 hours on low heat and get on with your day.  Part Three, make a sauce from the cooking liquid.

Because the apples and the pork tend to go to the sweet end of the spectrum, this dish really needs the radicchio and/or endive to balance it (but you can use cabbage, kale or make an arugula salad if you prefer).   Generally I serve this dish with white cheddar buttermilk biscuits, but you can serve it with creamy white polenta or potatoes as well.

Je vous souhaite un bon appétit !

LM

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