Baby Greens tossed in a Balsamic Vinaigrette with Gorgonzola Cheese, Toasted Walnuts and Pears

Recipe:

Balsamic Vinaigrette

            ¼ Cup Balsamic Vinegar

            1 C. Extra Virgin Olive Oil

            1 Tbsp Dijon mustard

            1 Tbsp. Honey

            ¼ Cup Shallots, minced

            1 Tbsp Garlic, minced

            Squeeze of fresh Lemon juice

            Salt & Pepper, to taste

Salad

            2 Cups Baby Greens, washed and spun dry

            1/4 Cup crumbled Gorgonzola cheese

            ¼ Cup Walnuts, toasted

            2 oz. Bermuda Onion, sliced thinly

            1 Green and 1 Red D’Anjou Pear, sliced thinly and reserved in a small bowl with water and lemon

                        juice to cover.

            4 plates chilled in the refrigerator for 30 minutes.

Method:

In a medium sauté pan heat ¼ cup olive oil, add shallots and over a medium heat slowly cook them until they turn golden brown.  Add garlic and continue to cook just until you can smell the garlic.  Remove from the heat.

In a medium bowl or Cuisinart make the dressing by combining the vinegar, lemon juice, mustard, shallot-garlic mixture, and honey.  Mix thoroughly.  Slowly add the remaining olive oil while briskly whisking in order to emulsify the dressing.  Once dressing is fully emulsified, season to taste with salt and pepper.  Reserve this for later.  This can be made up to a day ahead.

In a bowl combine the baby greens with enough dressing just to coat lightly.  Arrange a small amount of the salad in the center of each chilled plate; arrange three or four pear slices alternating colors on the side of the salad.  Sprinkle each with Gorgonzola cheese and walnuts.  Top with a small amount of onion and serve immediately.

FRESH CRAN-APPLE CROSTATA

Ingredients

• Tart Dough: (or use store bought puff pastry dough)
• 2 1/2 cups unbleached all-purpose flour
• 2 tablespoons superfine sugar
• 2 teaspoons salt
• 1 cup (1/2 pound or 2 sticks) chilled unsalted butter, cut into tablespoon-size pieces
• 1 teaspoon pure vanilla extract
• 1/4 cup ice water, plus additional as needed

Filling:

• 4 cups Granny Smith, Pippin, or your favorite apples, peeled and cut into 3/4-inch wedges
• 1/2 cup sugar
• 2 tablespoons unbleached all-purpose flour
• 1/4 teaspoon ground cinnamon
• 1/3 cup cranberry sauce
• 1/2 teaspoon sea salt, preferably gray salt
• 1 egg yolk beaten with 1 tablespoon heavy cream, for egg wash
• 2 teaspoons coarse sugar

Directions

Make the tart dough: Combine the flour, sugar, and salt in a food processor and pulse to blend. Add the butter and pulse until the mixture forms coarse crumbs. Add vanilla and water to processor, then slowly add flour and cinnamon sugar. Pulse just until a dough forms, adding a little extra ice water if necessary. Divide the dough in half, and shape each half into a 1-inch-thick round. Wrap 1 disk tightly in plastic wrap and refrigerate for at least 1 hour; freeze the other for future use.

Put a pizza stone or cookie sheet in the oven and preheat the oven to 425 degrees F for 45 minutes. Remove the dough from the refrigerator about 15 minutes before rolling to soften it slightly.

Place the dough round between 2 sheets of parchment paper and roll into a 13-inch round (about a 1/4-inch thickness), flouring the round lightly as needed to keep the dough from sticking. Remove the top sheet of parchment. Use the rim of a small round bowl to make 6 individual crostatas. Cut around the edge of the bowl, in the dough, with a sharp knife. Slide a pizza peel or rimless baking sheet under the bottom sheet of parchment, and remove excess dough from crostatas.

To make the filling, combine the apples, sugar, flour, and cinnamon in a bowl and toss well. Add cranberry sauce and salt and toss again, briefly. Paint the edges of the crostatas with egg yolk wash. Fill the center of the dough rounds with the apples (about 1/2 cup each) in an even layer, leaving a border of about 1 1/2 inches. Fold the border up and over the apples to make a rim. Brush the rim with egg wash, then sprinkle with coarse sugar. Trim the excess parchment with scissors, and press sides together.

Use the pizza peel or baking sheet to transfer the crostatas, still with parchment underneath, to the oven, sliding it, with the paper, directly onto the pizza stone. Bake until the crust is nicely browned and the apples are bubbling, about 40 minutes. Remove from the oven with the peel or baking sheet and let cool on a rack for 15 minutes before serving. Serve warm. Note: This can be made hours ahead and reheated before serving.

Eggplant and Zucchini Casserole

Ingredients

• 6 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 1 1/4 teaspoons salt
• 1 (2- by 1-inch) piece peeled fresh ginger, quartered
• 5 large garlic cloves, coarsely chopped
• 5 1/3 cups water
• 1 1/2 teaspoons curry powder
• 3/4 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1 cup red lentils, picked over and rinsed
• 3 medium carrots, quartered lengthwise, then cut crosswise into 1/2-inch pieces
• 3 cups chopped trimmed spinach leaves (3 ounces)
• 1 cup frozen peas (not thawed)
• 1/2 cup chopped fresh cilantro
• 1/4 teaspoon cumin seeds
• 1/4 teaspoon dried hot red-pepper flakes

Heat 1/4 cup oil in a 4- to 5-quart heavy pot over moderate heat until hot but not smoking, then cook onion with 1/4 teaspoon salt, stirring occasionally, until golden, 8 to 10 minutes.
Meanwhile, purée ginger, garlic, and 1/3 cup water in a blender. Add purée to golden onion and cook, stirring, until water is evaporated and oil visibly separates from onion mixture, about 5 minutes. Add curry powder, turmeric, and cumin and cook over low heat, stirring, 1 minute. Stir in lentils and remaining 5 cups water and simmer, covered, stirring occasionally, 30 minutes. Add carrots and remaining teaspoon salt and simmer, covered, stirring occasionally, until carrots are tender and lentils have broken down into a coarse purée, 15 to 20 minutes.
Stir in spinach and peas and simmer, uncovered, stirring occasionally, until peas are tender, about 3 minutes. Stir in cilantro and season stew with salt and pepper. If necessary, add enough water to thin stew so that it can easily be ladled over rice.
Just before serving, heat remaining 2 tablespoons oil in a small skillet over moderately high heat until hot but not smoking, then cook cumin seeds and red-pepper flakes, stirring, until fragrant and a shade darker, 30 to 45 seconds (be careful not to burn spices). Pour hot spice oil in a swirl over stew.

Curried Red-Lentil Stew with Vegetables

Ingredients

• 6 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 1 1/4 teaspoons salt
• 1 (2- by 1-inch) piece peeled fresh ginger, quartered
• 5 large garlic cloves, coarsely chopped
• 5 1/3 cups water
• 1 1/2 teaspoons curry powder
• 3/4 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1 cup red lentils, picked over and rinsed
• 3 medium carrots, quartered lengthwise, then cut crosswise into 1/2-inch pieces
• 3 cups chopped trimmed spinach leaves (3 ounces)
• 1 cup frozen peas (not thawed)
• 1/2 cup chopped fresh cilantro
• 1/4 teaspoon cumin seeds
• 1/4 teaspoon dried hot red-pepper flakes

Heat 1/4 cup oil in a 4- to 5-quart heavy pot over moderate heat until hot but not smoking, then cook onion with 1/4 teaspoon salt, stirring occasionally, until golden, 8 to 10 minutes.
Meanwhile, purée ginger, garlic, and 1/3 cup water in a blender. Add purée to golden onion and cook, stirring, until water is evaporated and oil visibly separates from onion mixture, about 5 minutes. Add curry powder, turmeric, and cumin and cook over low heat, stirring, 1 minute. Stir in lentils and remaining 5 cups water and simmer, covered, stirring occasionally, 30 minutes. Add carrots and remaining teaspoon salt and simmer, covered, stirring occasionally, until carrots are tender and lentils have broken down into a coarse purée, 15 to 20 minutes.
Stir in spinach and peas and simmer, uncovered, stirring occasionally, until peas are tender, about 3 minutes. Stir in cilantro and season stew with salt and pepper. If necessary, add enough water to thin stew so that it can easily be ladled over rice.
Just before serving, heat remaining 2 tablespoons oil in a small skillet over moderately high heat until hot but not smoking, then cook cumin seeds and red-pepper flakes, stirring, until fragrant and a shade darker, 30 to 45 seconds (be careful not to burn spices). Pour hot spice oil in a swirl over stew.

Creamy Dill Dressing

Ingredients

• 1 1/4 cups mayonnaise
• 1/2 cup sour cream
• 1/3 cup chopped fresh dill
• 1/4 cup freshly grated Parmesan cheese
• 3 tablespoons fresh lemon juice
• 4 teaspoons grated onion
• 3 garlic cloves, minced
• 2 teaspoons Worcestershire sauce

Preparation

Whisk mayonaise and sour cream in medium bowl until smooth. Stir in remaining ingredients. Season with salt and pepper. Cover; chill 1 hour to blend flavors.

Corn Chowder

Ingredients

• 2 tablespoons butter
• Extra-virgin olive oil
• 8 ounces bacon, chopped
• 1 onion, diced
• 2 garlic cloves, minced
• 6 sprigs fresh thyme, leaves only
• 1/4 cup all-purpose flour
• 6 cups chicken stock
• 2 cups heavy cream
• 2 Idaho potatoes, peeled and diced
• 6 ears corn
• Salt and freshly ground black pepper
• 1/4 cup chopped fresh parsley leaves

Directions

In a large stockpot over medium-high heat, cook the bacon and 1 tablespoon olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the butter, onions, garlic, and thyme and cook for 10 minutes, until the onions are translucent.

Add flour to the vegetable mixture and stir to coat everything well. Pour in the chicken stock and bring to a boil. Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture).

Cut the corn kernels off the cob and add to the soup. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Stir in the parsley and give it another little shot of olive oil. Ladle the soup into bowls and serve.

Cheddar Corn Chowder

8 ounces bacon, chopped
1/4 cup olive oil
6 cups chopped yellow onions (4 large onions)
4 tablespoons (1/2 stick) unsalted butter
1/2 cup flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
12 cups chicken stock
6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)
10 cups corn kernels, fresh (10 ears) or frozen (3 pounds)
2 cups half-and-half
8 ounces sharp white cheddar cheese, grated

In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.

Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.