Week 7: Grilled Pear Salad

I am often mocked for my aversion to greens. My other resolution (eating a salad for dinner at least once weekly) has resulted in me buying a TON of spinach and arugula, my pretentious version of greens. I wish I wasn't so picky on this issue; I just can't find any flavor in lettuce. Plus, spinach has so many amazing qualities (my package said something about being a USDA certified SUPERFOOD! -- it's like food, but way more awesome) that I can't really feel bad about basing my salads on beds of spinach.

Meanwhile, I was experimenting with pears because they were in the fruit aisle and I adore fruit-based salads. I had eaten a pear salad at Busboy's recently and though the concept was good, I was disappointed in the ratio of certain parts of it and the fact that the pear pieces were artfully arranged but not practically pieced at all. So that was my inspiration.

Ingredients:
- 1 pear
- 1 kiwi
- a handful of baby bella mushrooms
- 1/2 onion
- gorgonzola cheese (or other salty cheese / bleu cheese would be a good substitute)
- balsamic vinegar
- olive oil
- lemon or lime juice
- baby spinach (a few bitter arugula pieces with this would be delicious too)
- dried cranberries (optional)

1. Start by prepping all ingredients -- cut up the pear in lengthwise 1/8 inch slices, the mushrooms lengthwise as well, and slice up the half an onion super, super thinly.
2. Start by throwing the onions in the heat first with some olive oil in medium heat. When the onions start releasing liquid and changing color, add in mushrooms on the side of the same skillet. Let them both caramelize in the pan.
3. Meanwhile, brush a little lime or lemon juice on both sides of each pear slice. Once properly coated, put into a skillet with olive oil in medium heat. Heat until grill marks appear -- press down with a spatula if necessary. Later, I realized that the one piece that looked closest to burnt was actually the most delicious. Tar isn't delicious, but nice dark skillet marks on the pear (and grill marks in the summer) are perfect.
4. Peel and slice the kiwi width-wise.
5. Construct the salad with spinach on the bottom, then the onions and mushrooms, and the pear and kiwis on top. Throw on some gorgonzola and dried cranberries. Toss on some olive oil and balsamic and prepare your stomach for heaven.

The salty cheese with the sweet kiwi and sweet pear with some almost burnt parts and mushrooms are an amazing combination. If you're one for texture, the cranberries help but some type of nut - almonds or walnuts especially - would be great too.

Week 6: Spruce It Up Pasta

Something people should know about me: I'm averse to boxed pasta + bottled sauce. I feel the need to say this as if it's a formal pronouncement of a deficiency because people have been shocked by this fact for a long time. I've learned to keep it under wraps on the most part, but I feel this information necessary to divulge for this culinary adventure. Intrigued by the super-easy hollandaise sauce from the week before (remade of course -- hollandaise doesn't keep for more than a few hours), I tried out a super easy basic recipe that was delicious.

Ingredients:
- Spinach and Chive Pasta (Trader Joe's)
- Baby Tomatoes
- Hollandaise Sauce
- Parmesan Cheese (optional)

1. Boil water, then add the pasta and cook for 5 minutes. Should be al dente.
2. Cut baby tomatoes lengthwise, then roast in a skillet.
3. Mix pasta and tomatoes, then top off with hollandaise sauce and sprinkle on hollandaise.

The flavors on this dish are amazing. It's surprising how such a simple mix of a few key ingredients combines for a delicious meal that does not taste anything like a bland pile of grains with heavy bottled tomatoes thrown on top :)

Weeks 5: Eggs Benedict-licious

Though I haven't posted in a few weeks, I've been good about keeping up on trying new recipes regularly. This was a recipe born of time one weekend morning and the desire to learn how to make some delicious poached eggs. Plus my desire for some hollandaise deliciousness lead to my next two experiments being with this surprisingly versatile sauce born from an egg yolk and some crazy fool's imagination.

Eggs Benedictlicous
Materials: Eggs, Hollandaise Sauce, Bread or an English Muffin, Proscuitto Slices

1. Prepare the hollandaise sauce according to any hollandaise recipe (one provided below). This is not how I made mine, but I also wasn't super-excited about the one I had since it got to be too acidic (lemon juice, you devil) for my taste. I'll try a different variation next time.

2. Get water super-hot, right below boiling in a small pot. Boiling is bad because too much action will cause the eggs to break. Breaking the egg in a small cup, pour the egg slowly into the heated water. Use a spoon to try and keep the egg together. In a few minutes, it will congeal in a freakish show of true culinary magic and you will use a slotted spoon to remove it from the water.

3. Put a toasted piece of bread, english muffin, or my favorite -- a habenero lime tortilla (from Trader Joe's) onto a plate. Place a strip of proscuitto on top. If truly inspired, I think the tortilla would benefit from a slice or two of avocado or fresh roasted baby tomatoes. Then lay on the super awesome egg, spoon some hollandaise on top, and ta-da! Eggs Benedictlicious!





Hollandaise Sauce (borrowed from Cooks.com)

1/4 c. melted butter
1 tbsp. flour
1/4 tsp. salt
1/8 tsp. pepper
Dash cayenne pepper
1 c. milk
1 egg yolk
1 tbsp. lemon juice
Melt butter in small saucepan; add flour, seasonings, and blend. Add milk gradually and stir. Cook until thickened. Pour sauce on slightly beaten egg yolk; mix and cook about 1 minute, stirring constantly. Remove from flame; add lemon juice gradually and beat vigorously. Serve on cooked vegetables. Yield: about 1 1/3 cups sauce.