Archive for the 'Fruit' Category

25
Apr
08

Pear & Carrot Salad with Curry Vinaigrette

Inspiration: In season pears & craving a different salad. I paired this salad with Pork Chop Milanese with Creamy Lemon Dijon Sauce & Creamy Parmesan Orzo.

Creation: Pear & Carrot Salad with Curry Vinaigrette

 

What:

  • 1 1/2 lbs carrots: trimmed, peeled & cut matchstick thin or shaved (save time & purchase prepackaged carrots: fresh are more tasty)
  • 2 firm pears: recommend D’Anjou
  • 2 TBSP fresh parsley: chopped
  • 2 TBSP White Wine Vinegar
  • 1 TBSP Curry Powder
  • 2 tsp Honey
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 cup Extra Virgin Olive Oil

How:

  • Cut carrots into matchsticks or use vegetable peeler to shave into thin slices
  • Quarter, core, stem the pears & cut into thin slices
  • Place carrots, pears & parsley in large bowl
  • Using a blender or food processor: combine white wine, curry powder, honey, salt & pepper
  • While blender or food processor is running pour the olive oil & mix until fully combined

Plate Up:

  • Pour vinaigrette over the salad
  • Toss and place on desired serving dish or platter
  • Optional: Sprinkle with Toasted Walnuts

The sweetness of the pears & carrots blended so well with curry vinaigrette. Pear & Carrot Salad cleansed the pallet while dining on Pork Chop Milanese with Creamy Lemon Dijon Vinaigrette. The pairing of all the courses were splendid.

Ciao’

 

Advertisements
15
Mar
08

Lite Lunch – Halibut

Inspiration: Fresh Harry & David Pink Grapefruit…they need to be eaten & I want a quick, delicious easy lunch.

Creation: Halibut atop Arugula & Grapefruit Vinaigrette

100_0366_600x490.jpg

What:

  • 1 3-4oz Halibut fillet
  • Salt & Pepper
  • 1/2 lemon – juiced
  • 1 Pink Grapefruit – zest & juice
  • Arugula
  • Extra Virgin Olive Oil
  • 1 tsp Dijon Creamy Mustard w/ White Wine
  • 1 tsp Honey

How:

Halibut Fillet

  • Pour Extra Virgin Olive Oil to grill pan (just a little so Halibut won’t stick) – heat up 
  • Season both sides with salt & pepper
  • Squeeze 1/2 lemon juice over
  • Grill halibut 4-5 minutes each side
  • Halibut should flake with a fork – spring back when touched

Grapefruit Vinaigrette

  • Zest grapefruit into bowl 
  • Cut grapefruit from pith, use paring knife to cut wedges from membrane – set aside
  • Squeeze juice from remaining fruit – into bowl that contains zest
  • Add 1 tsp Dijon Creamy Mustard w/ White Wine
  • Add 1 tsp Honey
  • Whisk all ingredients
  • Whisk in small amount of Extra Virgin Olive Oil – approx. 1TBSP

Dish It Up:

  • Large handful of Arugula
  • Place grapefruit wedges atop
  • Salt & Pepper
  • Pour Vinaigrette over salad
  • Lay Halibut Fillet atop salad

Sweetness of the vinaigrette combined with tang from the grapefruit giving the salty Halibut balance.

Satisfying & Simple!

Ciao’

12
Mar
08

Toast & Balsamic Apples

Craving: Apple Pie or Baked Apples….Cinnamon Toast….Honey

Creation: Toast & Balsamic Apples

 100_0305_650x488.jpg

What:

  • 1 Slice Whole Wheat – Toasted
  • 1 Fuji Apple – Sliced & Diced
  • 1/2 Tsp. Butter
  • 1 TBSP. Balsamic Vinegar
  • 1 Tsp. Kosher Salt
  • 1/4 cup Shredded White Cheddar – Extra Sharp

How:

  • Melt butter in small pan – medium high
  • Stir in apples to coat & saute about 3 minutes
  • Pinch of salt to bring out the flavor of the apple
  • Reduce heat – medium
  • Add Balsamic Vinegar – Allow apples & butter to simmer about 4 minutes so the apples get a bit tender but still have a bite & are fully coated…pinch of salt to balance vinegar & the honey about to be added
  • Pour mixture over toast
  • Drizzle with Honey & Sprinkle w/ Cheddar

Why:

  • Something about the creaminess of the cheddar, saltiness of the balsamic vinegar & sweetness of the honey made this a perfect breakfast treat!

Certainly satisfied my craving…

Ciao’