Lunch Special - Buckwheat Crepes
Wednesday, June 08, 2011
Tuesday, June 07, 2011
Thursday, June 02, 2011
Wednesday, June 01, 2011
Pears
Beautiful autumn pears, often seen in paintings. Great fresh or caramelized. Pair well with strong cheeses, honey and mustard.
Caramelized Pear and Chicory Salad
The perfect entree for a French dinner. For each serve:
1 beurre bosc pear
2 t butter
6 chicory leaves
3 slices camembert
1 t pecorino or blue cheese, crumbled
6 cashew or pecan
1 t Dijon mustard
1 t lemon juice
1. Peel the pear. Cut into 5 mm thick slices.
2. Fry the slices in butter over medium heat until slightly caramelized. Remove from heat. Cool.
3. Arranged the pear slices on a serving plate. Add chicory, camembert and nuts. Sprinkle crumbled cheese.
4. Mix mustard and lemon juice together. Drizzle over the salad just before serving.
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