eGourmet Recipes

Poaching Liquid
2 cups A Perfect Pear – Pear Balsamic Vinegar
1 cup Water
½ cup Sugar

In a three-quart saucepan, bring all ingredients to a boil over medium-high heat. Reduce heat to medium. Simmer for 25 – 30 minutes

NOTE: Poaching liquid can be kept refrigerated indefinitely! In fact, it gets better with age. If needed, simply add additional Pear Balsamic Vinegar, water and sugar in the same proportions.

Drizzle over fresh Strawberries and serve with whipped cream.

Filling Ingredients
6 slices pancetta, chopped
2 tbsp extra-virgin olive oil
1 small shallot, finely chopped
2 teaspoons sugar
2 tbsp Pear Balsamic Vinegar
1 bunch, about 10 ounces, flat-leaf spinach
Salt and pepper

In a skillet over medium high heat and add the pancetta. Brown the pancetta bits, about 2 or 3 minutes, then transfer to paper towels to drain.

Reduce heat to medium. Add oil and shallots to the pan and let the shallots sauté 2 minutes.

Add sugar and cook sugar with shallots 1 minute.

Add pear balsamic vinegar to the pan, scraping up pan drippings.

Add spinach to the dressing and turn to wilt and coat it evenly in sweet vinaigrette.

Add crisp pancetta to the salad, toss and remove from heat.

Place salad on a platter for service.

Serves 6

To prepare the salmon: Season salmon with salt and pepper.  Heat 2 Tbsp of olive oil and 1 Tbsp of butter in a large nonstick skillet over medium high heat. Add salmon, presentation-side down (or skin-side up), taking care not to crowd the pan;  depending on the size of your pan, you may need to cook in two batches. Sauté until golden brown, about 2-3 minutes, turn, and continue to cook until done, about 3-4 minutes longer.  Remove salmon to a platter. Cover and keep warm, reserving the skillet for the spinach. OR, to prepare in advance, brown the salmon on each side (not cooking completely). Remove from skillet and place on a baking sheet and refrigerate. Remove from the refrigerator about 30 minutes before serving. Bake at 350° about 10 minutes to heat and cook through.

To prepare the spinach: A few minutes before serving, prepare the spinach. Heat the same skillet used for the salmon over medium high heat, adding more olive oil if necessary (there should be a light coating of oil covering the bottom of the pan).  Sauté the shallots and tarragon for about one minute until the shallot is translucent. Add spinach and turn with tongs just until wilted.

To prepare the sauce: In another skillet, NOT nonstick, heat the olive oil and butter over medium-high heat. Add shallots, mushrooms, and tarragon, then sauté until mushrooms begin to brown.  While stirring, add wine to de-glaze the pan then simmer uncovered until reduced by half.  Add cream, taste for seasonings, and simmer until slightly thickened.  To serve, mound spinach in plate, top with fish, and ladle sauce over the top.

Recipe courtesy Molly Fowler, The Dining Diva

Serves 6-8

To prepare the vinaigrette: Place all ingredients except oil in the bowl of a food processor or in a blender. Process until combined and celery is puréed.  With machine running, add oil in a slow and steady stream.  Blend until emulsified.  Refrigerate to chill before serving.  If dressing separates, shake well or re-process in food processor.  Store any remaining dressing in refrigerator for up to one week.

To prepare the pecans: Preheat oven to 350°.  In a bowl, combine pecans, butter, sugar, cayenne, salt and pepper.  Stir until nuts are coated.  Spread out on a baking sheet and bake for 10-12 minutes or until lightly browned.  Set aside to cool.

To prepare the salad: Arrange salad greens on a large platter.  Top with pears, cheese, and pecans.  Drizzle with vinaigrette.  Sprinkle with tarragon or parsley

Recipe courtesy Molly Fowler, The Dining Diva

Preheat oven to 375°. In a large mixing bowl, stir together the olive oil, butter, and garlic. Add bread cubes and quickly toss to coat. Pour out in a single layer onto a greased baking sheet. Sprinkle with Dried Italian Seasoning and kosher salt. Bake in oven for 10 to 12 minutes until crisp and golden brown, stirring occasionally. Remove from oven and let cool completely. Store in an airtight container.

Recipe courtesy Molly Fowler, The Dining Diva