from the chicago tribune
Butter lettuce and bitter greens with ham, pears and pecorino
Total time: 1 hour, 15 minutes
Makes: 8 servings
Ham and cheese are a star combo, but in this salad we also incorporated other complementary suggestions listed under the ham category in Karen Page and Andrew Dornenburg's book, "The Flavor Bible": pears, pecorino and honey.
Ingredients
4 large pears, peeled, halved, cored
1/4 cup honey
2 Tbsps. brown sugar
1/4 cup plus 2 Tbsps. apple cider vinegar
2 Tbsps. olive oil
1/2 tsp. each: fresh thyme leaves, salt
1/4 tsp. freshly ground pepper
Dash ground red pepper
4 cups baby arugula or other bitter greens, stems removed
2 heads butter lettuce, torn into pieces
1/4 small red onion, thinly sliced
1/4 pound honey-baked or other ham, cut into 1/4-inch cubes
1/2 cup pine nuts or walnuts, toasted
4 ounces pecorino cheese, shaved
1. Heat oven to 400 degrees. Lay pear halves cut side up in a baking dish; drizzle with honey. Bake until pears are soft, 20-25 minutes; sprinkle with the brown sugar. Turn on the broiler; broil pears until brown sugar begins to bubble, about 2 minutes. Let stand at least 30 minutes.
2. Meanwhile, whisk together the cider vinegar, olive oil, thyme, salt, black pepper and red pepper; set aside. Toss together the arugula, butter lettuce, onion and ham in a large bowl; divide mixture onto four plates. Place a pear half on side of each plate. Sprinkle with pine nuts. Drizzle each plate with dressing; top with pecorino shavings.
Note: To toast pine nuts, heat a dry skillet over medium heat. Add pine nuts; toast, stirring, until lightly browned.
Nutrition information: Per serving: 276 calories, 42% of calories from fat, 14 g fat, 3.5 g saturated fat, 22 mg cholesterol, 32 g carbohydrates, 9.4 g protein, 441 mg sodium, 4.3 g fiber.
Roasted cashews and curry leaves
Prep: 10 minutes
Cook: 20 minutes
Makes: 6 servings
This warm appetizer is offered with drinks at the Travancore Heritage resort near Kovalam, in the South Indian state of Kerala. Ghee is sold in Indian and specialty markets and the ethnic aisle of some supermarkets.
Ingredients
1 cup raw cashews
1 Tbsp. ghee (Indian clarified butter) or homemade clarified butter
2 dozen curry leaves
1/2 tsp. kosher or sea salt
1. Heat oven to 325 degrees. Put the cashews in a baking dish; bake, stirring once or twice, until they are evenly and richly browned, about 15 minutes. Let cool (the nuts will crisp as they cool).
2. Melt the ghee in a small skillet or saucepan over low heat. Add the curry leaves; cook, stirring occasionally, until they have infused the butter with their flavor, about 5 minutes.
3. Add the cashews to the scented butter; stir until they are coated. Season with the salt. Transfer the nuts and curry leaves with a slotted spoon to a serving bowl, leaving any butter behind. Serve warm, not hot.
Nutrition information: Per serving: 148 calories, 71% of calories from fat, 12 g fat, 3 g saturated fat, 7 mg cholesterol, 7 g carbohydrates, 4 g protein, 163 mg sodium, 1 g fiber
Avocado shake
Prep: 10 minutes
Cook: 5 minutes
Makes: 2 servings
Adapted from "The Flavours of Vietnam," by Meera Freeman.
Ingredients
2 Tbsps. plus 2 tsp. water
4 tsps. sugar
1 avocado, halved, pitted
12 ice cubes
2 tsps. sweetened condensed milk
1. Heat water to a boil in small saucepan; add the sugar. Cook without stirring until sugar dissolves completely; cool.
2. Scoop the flesh from the avocado into a blender container; add the ice cubes, condensed milk and sugar syrup. Blend until pale green and creamy. Serve in tall glasses with long spoons.
Nutrition information: Per serving: 211 calories, 60% of calories from fat, 15 g fat, 2 g saturated fat, 2 mg cholesterol, 20 g carbohydrates, 2 g protein, 15 mg sodium, 7 g fiber
from elise.com
Roasted red pepper potato soup
Makes: 6-8 servings
Ingredients
2 large red bell peppers
3 large russet potatoes, peeled and quartered (about 5 cups)
1 medium yellow onion, peeled and diced (about 1 cup)
3 cloves garlic
2 quarts chicken stock
1 cup hot milk or cream
1/4 cup butter
Cayenne, salt and pepper to taste
1. Roast the red bell peppers by placing them over or under an open flame until they are blackened on all sides. (You can use a grill, cooktop gas burner or oven broiler.) Place the blackened peppers in a bag, close the bag and let the peppers steam for 10-15 minutes, or until the skin feels like it can easily be slipped off. Remove the peppers from the bag, peel off the blackened skin and remove the seeds. Cut peppers into strips.
2. Place peppers, potatoes, garlic, and onion in a large soup pot and add stock. Cook over medium-high heat until potatoes are soft, about 16-20 minutes.
3. Add hot milk (or cream) and butter. Purée in a blender or food processor until very smooth. Add cayenne, salt and pepper to taste.