This Week's Best Recipes on Serious Eats  - Homemade Milanos: These sandwich cookies feature tender-crisp shortbread cookies around a layer of chocolate ganache.
- Vodka Cream Sauce: Spicy, acidic, vodka-enhanced tomato sauce gets tempered with heavy cream to make a rich, vibrantly flavored pasta sauce
- Homesick Texan's Migas: This Tex-Mex specialty features fried corn tortilla strips, eggs, cheese, diced onion and jalapeño, salsa, and refried beans.
- Bacon Banh Mi: This take on the Vietnamese sandwich swaps out the usual array of cold cuts and charcuterie for bacon but stays true to the other elements that make this sandwich so balanced and irresistible.
- Pullman Loaf: If you want a nice evenly square loaf of bread, get a pullman loaf man.
- Cumin-Scented French Lentil Salad: A hint of warm, earthy cumin adds depth to this wonderfully crunchy and satisfying lentil salad.
- A Dozen Ways to Upgrade Your Eggnog: You're sick and tired of plain old nutmeg-scented 'nog? Here are a dozen ways to upgrade your eggnog with a few simple supermarket staples.
- Bûche De Noël: Bûche de Noël, which translates to "yule log", is a cake traditionally made from a geniose sponge and filled with buttercream, pastry cream or jam.
Featured Recipe  [Photograph: Ray Kachatorian] Winter greens aren't nearly as delicate as their summery counterparts, but when it comes to making cool weather salads they do quite nicely. This salad of Winter Greens with Roasted Pears and Pecorino adapted from Sara Kate Gillingham-Ryan's Good Food to Share takes advantage of bitter greens like kale or sorrel, incorporating them into a hearty salad of sweetly roasted pears, pine nuts, and salty shaved percorino. Once dressed, the acid from the Champagne vinaigrette immediately begins to break down the greens ever so slightly, taking away some their chewiness but none of that great bitter flavor that pairs so well with the pears and pecorino. Adapted from Good Food to Share by Sara Kate Gillingham-Ryan. Copyright © 2011. Published by Weldon Owen. Available wherever books are sold. All Rights Reserved Winter Greens with Roasted Pears and Pecorino - serves 4 to 6 - Active time: 25 minutes
Total time: 35 minutes Ingredients 1/2 cup pine nuts
1 firm but ripe Bosc pear, halved and cored
1 teaspoon olive oil
1/4 teaspoon table salt
4 handfuls mixed winter greens, tough stems removed and torn or cut into bite-size pieces
1/2 cup coarsely grated pecorino cheese
2 tablespoons champagne vinegar
1/2 teaspoon Dijon mustard
1 large shallot, finely chopped
1/4 cup nut oil such as walnut, almond, or pecan
Sea salt and freshly ground pepper Procedure 1. Preheat the oven to 375°F. 2. In a small, dry frying pan, toast the pine nuts over medium heat, stirring constantly, until fragrant and lightly browned, about 3 minutes. Remove from the heat and immediately pour onto a plate to cool; the nuts can burn quickly. Set aside. 3. Cut each pear half into 6 thin wedges. In a bowl, toss the pear wedges with the olive oil and the table salt. Arrange the pears in a single layer in a baking pan or on a rimmed baking sheet and roast for 5 minutes. Remove from the oven and, using tongs, gently turn the pears. Return to the oven and roast until tender and slightly browned, 3–5 minutes longer. Let cool. 4. In a shallow salad bowl, combine the greens, pine nuts, and cheese and toss to mix. 5. In a small bowl, whisk together the vinegar, mustard, and shallot. Add the nut oil in a slow, steady stream, whisking constantly until a smooth, emulsified dressing forms. Season with sea salt and pepper. 6. Pour the dressing over the salad and toss to coat thoroughly. Top with the roasted pear slices, season with a few grinds of pepper, and serve right away. Last Week's Recipe Last week's Recipe Newsletter recipe was for Fried Oysters With Tartar Sauce. Check out more recipes at Serious Eats! | 
0 comments:
Post a Comment