A fellow member of my CSA shared this recipe as a wonderful way to use the escarole and basil in our share. I loved it! The original recipe was published in November- I do think that this would be a terrific salad to serve on or around Thanksgiving or as a special winter salad. It was also great in July. 😉
The recipe was adapted from epicurious.com, contributed by Mindy Fox. I modified the proportions and used my favorite mustard vinaigrette instead of the suggested vinaigrette. I also used a Bartlett pear, our favorite, instead of Comice or Anjou. I loved the crunch from the hazelnuts.
Yield: Serves 6 as a side
For the Salad:
1/2 T extra-virgin olive oil
4 to 6 T hazelnuts, coarsely chopped, or more, to taste
1/2 large head of escarole (about 3/4 pound), leaves cut into 1/2-inch ribbons and then torn into bite-sized pieces
1 large or 2 small Bartlett, Comice, or Anjou pear(s), cored, thinly sliced lengthwise
2 ounces Parmesan, shaved (I used Parmigiano-Reggiano)
1/2 cup (packed) basil leaves, cut or torn into bite-sized pieces
freshly ground black pepper
flaky sea salt
For the Dressing:
1 shallot, cut into small pieces
1 tsp coarse salt
1 tsp dijon mustard
3 T red wine vinegar
6 T extra-virgin olive oil
freshly ground black pepper
Heat olive oil in a small skillet over medium. Add hazelnuts and toast, stirring occasionally, until golden, 2–3 minutes. Season with a pinch of kosher salt. Remove from heat; set aside.
While the nuts cool, make the dressing. Combine all of the dressing ingredients in a mini food processor and process until smooth. Set aside. (I transfer the dressing to a jar.)
Place escarole, pear slices, Parmesan shavings, basil, and about 1/3 of the reserved hazelnuts in a large bowl.
Drizzle the vinaigrette over the prepared salad.
Gently toss until salad is evenly dressed; season with sea salt and additional pepper, to taste. (You will have extra dressing to reserve for another salad.)
I have made slow-cooker pulled chicken sandwiches in the past but felt like they would be improved with slaw. This version fulfilled that wish! We ate them on soft potato rolls with chips. It was a wonderful, casual dinner that we enjoyed outside on a beautiful night.
This recipe was adapted from Just Cook It! 145 Built-to-be-Easy Recipes that are Totally Delicious by Justin Chapple. I used broccoli slaw as a base for the cole slaw topping and opted to not toast the rolls. With minimal preparation required in the morning, it’s a great dish to serve after a busy day.
Yield: Serves 6 to 8
For the Pulled Chicken:
1 cup apple cider
1/2 cup ketchup
1/2 cup packed light brown sugar
1/4 cup apple cider vinegar
2 garlic cloves, finely grated
freshly ground black pepper
3 pounds boneless, skinless, chicken thighs (about 8 to 10)
potato sandwich rolls, split, toasted if desired, for serving
slaw (recipe below), for serving
For the Slaw:
1/3 cup mayonnaise
3 T apple cider vinegar
3/4 tsp celery seeds
12 ounces broccoli slaw (Trader Joe’s) or Brussels sprouts or shredded cabbage
1 large Ruby Frost or Granny Smith apple, cored and julienned
1 very firm Anjou or Bartlett pear, cored and juilienned
freshly ground black pepper
To Make the Chicken:
In a slow cooker, whisk together the apple cider, ketchup, sugar, vinegar, garlic, 2 tsp coarse salt, and 1 tsp pepper.
Add the chicken thighs and mix well.
Cover and cook on Low for 6 to 7 hours or High for 3 to 4 hours, until the chicken is very tender.
Using 2 forks, shred the chicken in the sauce and then season generously with salt and pepper.
To Make the Slaw:
In a large bowl, whisk together the mayonnaise, vinegar, and celery seeds.
Using a mandoline set to 1/8″, julienne the apple and pear. Slice the Brussels sprouts lengthwise by hand, if using.
Add the fruit to the mayonnaise mixture, followed by the shredded cabbage/broccoli/Brussels sprouts.
Season with salt and pepper and mix.
Chill until ready to serve.
Pile the pulled chicken on soft or toasted potato buns, top with slaw, and serve.
Note: The pulled chicken can be refrigerated in an airtight container for up to 3 days. Reheat gently before serving.
This is an elegant and light dessert for a special occasion. Years ago, we were served this dish at a neighbor’s dinner party and my husband and I made it quite often for a few years. We loved it. I made this updated version to serve my family on Thanksgiving Eve this year. I thought that it was a perfect dessert for the evening before a day of indulgence. An added bonus was that the pears could be poached ahead of time and stored in the poaching liquid.
This recipe was adapted from Alton Brown via Food Network.com. I poached the pears cut in half rather than whole, and, as my neighbors did when they served this dish, added freshly whipped cream and crushed amaretti cookies as toppings. Lovely.
Yield: 8 servings
1 (750-ml) bottle white wine, Riesling or Viognier (I used Pinot Grigio)
1 cup water
5 ounces granulated sugar, approximately 3/4 cup
1 whole vanilla bean, split and scraped
5 firm Bartlett, Anjou or Bosc pears, peeled, halved, and cored (preferably using a melon baller)
freshly whipped heavy cream, for serving
crushed amaretti cookies, for serving
Place the white wine, water, sugar and vanilla bean and pulp into a 4-quart saucepan over medium-high heat and bring to a boil. (I used an enameled cast iron pan with a glass lid.)
Peel, halve, and core the pears.
Decrease the heat to medium low and place the pears into the liquid (cut side up), cover and cook for 20 minutes.
Turn the pears cut side down and continue to cook for an additional 15 minutes, or until the pears are tender but not falling apart. Maintain a gentle simmer.
Remove the pears to a serving dish and place in the refrigerator.
Remove the vanilla bean from the saucepan, increase the heat to high and reduce the syrup to approximately 1 cup of liquid, approximately 20 to 25 minutes. Do not allow the syrup to turn brown.
Place the syrup in a heatproof container and place in the refrigerator until cool, approximately 1 hour.
Remove the pears from the refrigerator, spoon the sauce over the pears. At this point, the pears can be stored overnight.
Place a pear half in a bowl and drizzle with sauce, top with a dollop of freshly whipped cream, and sprinkle with crushed amaretti cookies. Serve.
Hello, and Happy belated New Year! I hope that someone out there has not felt the need to modify their diet as I have quite a few recipes to share from festivities at end of 2016. 🙂 My kids have winter birthdays so we are still celebrating in my house!
This delicious pie was from our Thanksgiving feast. The recipe was adapted from Food and Wine, contributed by Justin Chapple. It was originally a slab pie but I modified the recipe to bake it in a “new” estate sale pie plate that had to be used. It was absolutely wonderful with vanilla ice cream.
Yield: one 10-inch double-crusted pie
2 3/4 cups all-purpose flour
1/2 cup plus 1 tablespoon granulated sugar
2 sticks unsalted butter, cubed and chilled
1/2 cup ice water
5 firm Bartlett or Anjou pears peeled, cored and cut into 3/4-inch wedges
1 1/2 cups frozen cranberries
1 teaspoon ground ginger
1 large egg beaten with 1 tablespoon water
Turbinado sugar, for sprinkling
vanilla ice cream, for serving
Day ahead: Freeze cleaned, fresh cranberries in a single layer on a plastic wrap-lined baking sheet.
Make the Crust Dough: In a food processor, combine 2 1/2 cups of the flour with 1 tablespoon of the granulated sugar and 1 teaspoon of kosher salt and pulse to mix.
Add the butter and pulse in 1-second bursts until the mixture resembles coarse meal.
Drizzle the ice water over the mixture and pulse in 1-second bursts until the dough just comes together.
Turn the dough out onto a work surface, gather any crumbs and pat into 2 rounds. Wrap the dough in plastic and refrigerate until chilled, about 45 minutes. (This can also be done a day in advance.)
Preheat the oven to 425°, preferably on convection.
On a floured work surface or between sheets of plastic wrap, roll out 1 piece of the dough to a 13-inch round. Remove one side of plastic wrap and line the bottom of a 10-inch pie dish with the crust.
Roll the second piece of dough into a 12-inch round; keep between sheets of plastic wrap. Place second crust on a cookie sheet.
Refrigerate both crusts for 15 to 45 minutes.
In a large bowl, toss the pears with the cranberries, ginger, 1/2 teaspoon of salt and the remaining 1/2 cup of granulated sugar and 1/4 cup of flour. Spread the fruit evenly in the dough-lined pie dish.
Cut the chilled, 12-inch round pie crust dough into strips to weave into a lattice. Form a lattice over the pie filling.
Fold under the edge and crimp decoratively all around to seal.
Freeze for 15 to 30 minutes.
Brush the pie with the egg wash and sprinkle with turbinado sugar.
Cover the edge of the pie with a crust shield. Bake the pie for 15 minutes at 425 degrees and then lower the oven temperature to 375 degrees and continue to bake about 45 to 60 minutes, or until filling is bubbling, crust is golden, and the pears are tender; rotate halfway through baking. Let cool.
Serve with vanilla ice cream, as desired.
Note: The pie can be stored at room temperature for up to 2 days.