Warm Pear Salad with Walnuts and Parmesan Cheese

Warm Pear Salad with Walnuts and Parmesan CheeseRecipe by Dragon

You are going to LOVE this salad. Sweet, salty, crunchy and just about perfect. Who says winter salads can't be good? Not me. Enjoy!

Serves: 4

Ingredients:
2 tablespoons white wine vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
Juice of half a lemon
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup extra virgin olive oil
4 pears, peeled, cored and cut into 1/3 inch slices
2 tablespoons butter
2 tablespoons sugar
Cracked black pepper
Pinch of salt
½ cup walnuts, chopped
Parmesan cheese, shaved to garnish
8 cups mesclun greens, washed and dry

Directions:
1. Combine vinegar, honey, mustard, lemon, salt and pepper in a small bowl. Slowly whisk in the oil. Set aside.

2. Melt butter in a sauce pan over medium-high heat. Toss the pears slices in the sugar and add to melted butter.

3. Sauté pears until they are slightly caramelized but still firm. Add 3 turns of cracked black pepper and a pinch of salt. Remove the pears from the pan and keep warm.

4. Add walnuts to the pan and toss in the remaining butter to coat and warm through.

5. Toss the greens in enough vinaigrette to coat them. Divide the greens among the plates. Top with the pear slices and walnuts.

6. Shave some Parmesan cheese on top of the salad to garnish.

I'm sending this recipe over to Culinarty for her monthly Original Recipe roundup.

Zucchini, Tomato and Herb Tart

Zucchini, Tomato and Herb Tart
Recipe by Dragon

I have been adding herbs to almost everything I make these days. I can't help it. They seem to be calling my name from the little garden. Who am I to deny them? For this refreshing zucchini and tomato tart I added basil, oregano and chives. I added parmesan cheese because I ran out of cheddar. I think I like it better with parmesan; it gives it a more sophisticated taste. If you desire a milder taste, use the cheddar. Enjoy!

Serves: 4 - 6

Ingredients:
1 sheet of puff pastry, thawed
1 cup Parmesan cheese, shredded
1 1/2 tablespoons basil, chopped
1 teaspoon chives, chopped
2 teaspoons oregano, chopped
1 clove garlic, minced
1 large zucchini, cut into thin rounds
8 grape or cherry tomatoes, cut in half
1 tablespoon olive oil
1 egg, beaten
2 tablespoons heavy cream
Salt and pepper to taste

Directions:

1. Preheat oven to 375 Degrees.

2. Roll out puff pastry to 11"x11". Transfer the pastry to a 9 inch tart pan (with removable bottom). Trim the pastry around the edges but leave enough to take into account shrinkage during baking.

3. Combine the parmesan cheese, herbs and garlic.

4. Take 1/3 of the cheese and herb mixture and sprinkle it over the bottom of the tart pan. Arrange the zucchini slices in concentric cirles over the cheese to cover it. Season the zucchini with salt and pepper (easy on the salt as the parmesan cheese is salty). Repeat with one more layer of cheese and zucchini.

5. Toss the tomato halves in olive oil. Arrange the tomato on top of the second zucchini layer.

6. Combine the egg and cream. Pour egg mixture evenly over the top and let it sink into the tart. Top with last 1/3 of the cheese and herbs.

7. Bake the tart in the center rack of the oven for 35-40 minutes or until the crust is golden brown. Let it cool for 5 minutes before serving.

Potato Gnocchi & Sausage

Potato Gnocchi & Sausage
Recipe by Dragon

I have yet to serve this dish to anyone who doesn't ask me for the recipe. I love the blend of flavours and it is really simple and quick to prepare. A great weeknight dinner!

Serves: 4-6

Ingredients:

1 18 0z package of Potato Gnocchi
3 smoked pork sausages (turkey sausage works great too), sliced
1/4 cup of chopped onions
1 clove of garlic, minced
2 tablespoons of butter
pinch of hot pepper flakes
1/2 tablespoon of fresh thyme leaves
1/2 tablespoon of fresh oregano, chopped
1 cup of frozen peas, run under water to thaw (optional)
1/4 cup of grated parmesan cheese
salt & pepper to taste




Directions:
1. Prepare the gnocchi according to package instructions.

2. While the gnocchi is cooking, heat up a skillet with 1 tablespoon of butter. Add the sausage and onions. Cook until sausage is browned and onions are soft.

3. On medium heat, add the garlic, hot pepper flakes, thyme and oregano. Cook for 1 minute or until the garlic is softened.

4. Drain the gnocchi, reserving a little of the cooking water. Add the gnocchi to the sausage mixture. Shake the skillet so the gnocchi doesn't stick. It is ok if the gnocchi browns a bit on the bottom.

5. Add the peas and remaining tablespoon of butter. Salt and pepper to taste. If needed, add a little of the cooking water to thin out the sauce.

6. Top with parmesan cheese. Let the cheese melt slightly before serving.

This is my entry to Culinarty's Original Recipe Round up.

Creamy Herb Pasta with Cheddar & Goat Cheese

Creamy Herb Pasta with Cheddar & Goat Cheese
Recipe by Dragon

Whenever I've had a long hard day, all I want for dinner is something comforting. For many people, myself included, comfort food means mac & cheese. Warm, tender pasta, creamy cheese sauce and a crunchy topping; pure comfort. This is my version of comfort. It's a creamy herbed cavatappi pasta with cheddar and goat cheese.

Serves: 2 mains or 4 sides

Ingredients:
2 1/2 cups cavatappi pasta (or any short curly pasta)
1/4 cup butter
1/4 cup flour
2 cups milk, hot
1 1/2 cup mild cheddar, shredded
1 cup sharp white cheddar, shredded
1/2 cup goat's cheese, cut into cubes
1 teaspoon dried italian herb mix (rosemary, basil, thyme & oregano) or
1 tablespoon fresh italian herb mix (rosemary, basil, thyme & oregano)
1/4 teaspoon nutmeg
1/4 teaspoon pepper

2 or 4 tomato slices (optional)
2 or 4 basil leaves (optional)
1 tablespoon fine bread crumbs
1 tablespoon butter,cold

Directions:
1. Preheat the oven to 375. In a large pot of salted boiling water, add cavatappi and cook for 8 minutes. Drain pasta and reserve.

2. Melt butter in a sauce pan. Add flour to the melted butter and cook for about 2 minutes. While whisking, add hot milk to the sauce pan and stir until the sauce thickens. Remove from heat.

3. Add herbs, nutmeg and pepper

4. Add shredded cheeses and stir until the cheese is melted into the sauce. Add the goat's cheese and stir to combine but not melt.

5. Add cooked pasta and stir to combine. Pour into 2 large ramekins or 4 small ramekins.

6. Top each ramekin with a slice of tomato and basil leaf (optional). Sprinkle the tops lightly with bread crumbs and dot with butter.

7. Bake for 20-25 minutes or until the sauce is bubbly and the tops are browned.

This is my entry to Culinarty's Original Recipe Round up.