| sf |
I didn't watch the show today, but found a recipe on FoodTV
for Roasted Pears with Blue Cheese and Walnuts.
Q: It's savory, so was it served as a side dish or dessert?
Another Q: When do you take out the seeds? The recipe
doesn't say. I'm assuming it's after you take the pears out
of the oven and before spooning the cheese in the center of
each pear.
sf
Practice safe eating - always use condiments
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| Nancy Young |
sf wrote:
>
> I didn't watch the show today, but found a recipe on FoodTV
> for Roasted Pears with Blue Cheese and Walnuts.
>
> Q: It's savory, so was it served as a side dish or dessert?
They rush so much, they served it with the meal. I assume it's
not dessert.
> Another Q: When do you take out the seeds? The recipe
> doesn't say. I'm assuming it's after you take the pears out
> of the oven and before spooning the cheese in the center of
> each pear.
Well, they took the seeds out with a melon baller. Then they
baked them for a while. Then they put the cheese in and melted
it. If I'm wrong, I sincerely apologize. Then at the end they
topped them with roasted walnuts.
Let me try again ... they seeded them while still RAW. And they
were halved before seeding.
nancy
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| sf |
On Sun, 21 Nov 2004 18:53:57 -0500, Nancy Young
<qwerty@monmouth.com> wrote:
> Let me try again ... they seeded them while still RAW. And they
> were halved before seeding.
That's the missing part. I didn't know if they did it
before cooking or after the first 20 minutes. Thanks!
How was it served? It's screaming to be served as the focal
point of a salad.
sf
Practice safe eating - always use condiments
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| Sheryl Rosen |
in article 41A12A95.1FA110E8@monmouth.com, Nancy Young at
qwerty@monmouth.com wrote on 11/21/04 6:53 PM:
> sf wrote:
>>
>> I didn't watch the show today, but found a recipe on FoodTV
>> for Roasted Pears with Blue Cheese and Walnuts.
>>
>> Q: It's savory, so was it served as a side dish or dessert?
>
> They rush so much, they served it with the meal. I assume it's
> not dessert.
>
>> Another Q: When do you take out the seeds? The recipe
>> doesn't say. I'm assuming it's after you take the pears out
>> of the oven and before spooning the cheese in the center of
>> each pear.
>
> Well, they took the seeds out with a melon baller. Then they
> baked them for a while. Then they put the cheese in and melted
> it. If I'm wrong, I sincerely apologize. Then at the end they
> topped them with roasted walnuts.
>
> Let me try again ... they seeded them while still RAW. And they
> were halved before seeding.
>
> nancy
I saw that show.
They used Bartlett pears--ripe but still firm. I remember him saying that.
Bosc pears wouldn't be good in this b/c they go soft as they ripen.
Cut in half and seeded with a melon baller.
Then they were roasted, then, as Nancy said, filled the seed cavity with the
blue cheese and returned it to the oven to melt the cheese. Nuts at the
end.
It was served as a side dish to the turkey and dressing, instead of green
bean casserole (!).
I am not a blue cheese fan at all, but I was wondering how this would be
with a nice sharp cheddar or other sharp cheese. (One that I like).
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| sf |
On Mon, 22 Nov 2004 04:24:05 GMT, Sheryl Rosen
<catmandy@optonline.net> wrote:
> I am not a blue cheese fan at all, but I was wondering how this would be
> with a nice sharp cheddar or other sharp cheese. (One that I like).
I like blue cheese and pears... and I like blue cheese on
turkey sandwiches, so this sounds great!
Did you know that you can buy very mild blue cheeses? Why
not give Cambezola a try? Hmmm. That would be good! This
is on my to do list for TDay.
My other must do is the Ina Garten Thyme Popovers. I've
made them already with a few minor changes. I used dried
thyme, because I didn't have fresh on hand. Used a blender
instead of doing it by hand (handy for pouring too) and let
the batter rest for an hour. I used regular sized muffin
cups and am thinking smaller ones would be even better. I
heated them dry, sprayed with non-stick cooking spray when I
took them out of the oven and put a little butter in the
bottom. I didn't even bother to melt it because the heat of
the pan did it for me.
It's one of those recipes that are only available for a
limited time, so I'm not sure if I should post it here -
so here's the link:
http://www.foodnetwork.com/food/rec...6_29175,00.html
sf
Practice safe eating - always use condiments
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| Christine Dabney |
On Wed, 24 Nov 2004 00:45:34 GMT, sf <nobody@comcast.net> wrote:
>My other must do is the Ina Garten Thyme Popovers. I've
>made them already with a few minor changes. I used dried
>thyme, because I didn't have fresh on hand. Used a blender
>instead of doing it by hand (handy for pouring too) and let
>the batter rest for an hour. I used regular sized muffin
>cups and am thinking smaller ones would be even better. I
>heated them dry, sprayed with non-stick cooking spray when I
>took them out of the oven and put a little butter in the
>bottom. I didn't even bother to melt it because the heat of
>the pan did it for me.
The new Williams-Sonoma series has a book called Hors D'Oeuvere. In
that book is a recipe for Tiny Roquefort Popovers. So I think your
idea would work. They say to make them in mini muffin or popover
tins.
I already have the mini muffin tins, and I have been dying to make
this recipe, but need an occasion to do so...
Christine, waving to sf, from San Jose
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| sf |
On Tue, 23 Nov 2004 17:22:27 -0800, Christine Dabney
<artisan2@ix.netcom.com> wrote:
> Christine, waving to sf, from San Jose
You're HERE!!!! We need to make a date - soon.
<smile>
Let's make popovers! Mine were VERY good and yours sound
very interesting.
sf
Practice safe eating - always use condiments
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| Christine Dabney |
On Wed, 24 Nov 2004 03:16:32 GMT, sf <nobody@comcast.net> wrote:
>On Tue, 23 Nov 2004 17:22:27 -0800, Christine Dabney
><artisan2@ix.netcom.com> wrote:
>
>> Christine, waving to sf, from San Jose
>
>You're HERE!!!! We need to make a date - soon.
>
><smile>
>
>Let's make popovers! Mine were VERY good and yours sound
>very interesting.
I have been here for a few weeks now...been looking for you in the
chat channel, but you haven't shown up.
I am ready!!!!
Christine, who is busy making turkey broth for gravy, and cranberry
chutney
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| sf |
On Tue, 23 Nov 2004 22:32:43 -0800, Christine Dabney
<artisan2@ix.netcom.com> wrote:
> I have been here for a few weeks now...been looking for you in the
> chat channel, but you haven't shown up.
It seems like every time I pop in NO ONE is there and I'm
talking times like a Saturday afternoon, btw.
:\
sf
Practice safe eating - always use condiments
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