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      RECIPE TITLE "Salad Tulipe with walnut dressing"
    recipe excerpted from: Jacques Pepin Celebrates  Copyright © 2001 by Jacques Pépin

    ... more great recipes from Jacques Pepin on our GREAT CHEFS page!

    yields6 servings time---difficulty easy

    This salad is a flavorful combination of field salad, pecans, pears, goat cheese, and walnut-oil dressing. The field or corn salad (doucette or mâche in French) is planted around the end of August and gets large enough to be ready for picking at the end of November. After the first frost, it becomes sweeter and tenderer. If these greens are not available, the salad can be made with a mesclun mixture, widely available now in most supermarkets.
    The pears must be ripe; Comice, or Anjou pears are best for this dish. For the goat cheese, the small, round, semi-hard variety is preferable, and the pecan halves should be freshly roasted.

      RECIPE INGREDIENTS

    36 to 40 segments field or corn salad (mâche 6 to 8 pieces per person), or 6 cups mesclun salad greens, thoroughly rinsed and dried
    1 tablespoon unsalted butter
    30 pecan halves
    Pinch salt
    3 ripe pears (Bartlett, Comice, or Anjou)
    1 tablespoon lemon juice for pears
    1 teaspoon coarsely cracked black pepper
    3/4 pound goat cheese, preferably the small, round, semi-hard variety

    Walnut Dressing:
    1 tablespoon sherry vinegar
    2 tablespoons walnut oil
    1/4 teaspoon salt
    1/4 teaspoon coarsely ground black pepper
    1 tablespoon peanut or safflower oil

      RECIPE METHOD

    Preheat the oven to 375° F. Try to keep each individual bunch of field salad attached together. Pinch off the bottom of the root from each, and rinse the salad carefully in cold water. Dry in a salad spinner.

    Place the butter on a small baking tray, and heat in the 375° F oven for about a minute to melt. Scatter the pecans and the salt over the butter, toss together, and bake for 6 to 8 minutes, until nicely browned. Set aside. The pecans should be served at room temperature.

    Halve the three pears lengthwise, then core, peel, and cut each half into three pieces. Sprinkle with lemon juice to prevent discoloration, then sprinkle with the cracked pepper. Cut the goat cheese into small wedges.

    For the dressing: Whisk the vinegar, walnut oil, salt, pepper, and peanut oil in a small bowl. Put three pieces of pear near the edge of each plate with wedges of cheese and pecans between. Arrange bunches of field salad to the center of the plates, and sprinkle approximately 2 teaspoons of dressing on each salad. Serve immediately.


    HOT! We recommend:

    bookJacques Pepin Celebrates
    Like Julia Child, Jacques Pépin offers readers delectable French-based recipes while teaching vital, confidence-building techniques. Jacques Pépin Celebrates is another winning signature venture that offers 200 recipes with terrific color-photo-illustrated techniques. Containing largely updated recipes from Pépin's out-of-print Art of Cooking, and the companion to his eponymous public television series, the book provides formulas for a wide range of celebratory as well as everyday dining occasions. This is not a resource for last-minute cooking, but one that rewards cooks not only with great food, but with the tools they need to expand their repertoires gloriously.
    Organized in chapters from soups to sweets, "Celebrations" offers both single-dish recipes, such as Salmon in Sorrel Sauce, and "multi-dish" main-course specialties, including Venison Steaks with Black Current Sauce, Chestnut Purée in Zucchini Boats, and Cranberry Relish. Homey dishes abound, and readers will want to make the likes of Cocotte Veal Shanks, Gratin of Butternut Squash, and Ham Georgia with Peach Garnish. A detailed section on bread making yields such treasures as Black Pepper Bread with Walnuts, while two dessert chapters offer such delights as Chocolate-Orange Tart with Candied Orange Peels, Caramel Snow Eggs, and Mocha Success Cake. With the step-by-step photos, which treat subjects as diverse as pan lining and pepper peeling; useful asides by Pépin's daughter and colleague, Claudine; and instructive commentary throughout, the book is another Pépin hit. --Arthur Boehm Click here to buy
    bookJacques Pépin More Fast Food My Way
    From "a great teacher and truly a master technician" (Julia Child), a new cookbook full of faster-than-ever food, including dozens of elegant "minute" recipes.
    Jacques Pépin Fast Food My Way was an immediate sensation, captivating cooks and critics, who called it "fabulous," "chic," and "elegant." Now America's first and most enduring celebrity chef does himself one better, with recipes that are faster, fresher, and easier than ever. Only Jacques could have come up with dishes so innovative and uncomplicated.
    "Minute recipes": Nearly no-cook recipes fit for company: Cured Salmon Morsels, Glazed Sausage Bits
    Smashing appetizers: Scallop Pancakes, zipped together in a blender (10 minutes)
    Almost instant soups: Creamy Leek and Mushroom Soup (7 minutes)
    Fast, festive dinners: Stuffed Pork Fillet on Grape Tomatoes (18 minutes)
    Stunning desserts: Mini Almond Cakes in Raspberry Sauce (15 minutes) Click here to buy
    bookJulia and Jacques Cooking at Home  is the companion volume to Julia Child and Jacques Pepin's PBS series of the same name. The setup works like this: the two opinionated TV cooks confront different ingredients on each show, then make their way through to the finished dishes that make up a meal. The recipes reveal themselves along the way.
    What's most important here--and it shows up in the cookbook--is that there is no one way to cook. The point of the book isn't to follow recipes, but to cook from the suggestions. And Julia and Jacques have many, many suggestions wh en it comes to home cooking in the French style. And many tips, for that matter.
    Take chicken, for example. "Not everything I do with my roast chicken is necessarily scientific," Julia says. "For instance, I always give my bird a generous butter massage before I put it in the oven. Why? Because I think the chicken likes it--and, more important, I like to give it." Julia sets her chicken on a V-rack in a roasting pan in a 425-degree oven that she then turns down to 350 after 15 minutes. Jacques roasts his bird at 425, on its side, right in the pan. "To me," he says, "it's very important to place the chicken on its side for all but 10 minutes of roasting." After 25 minutes he turns his chicken over, careful not to tear the skin, and lowers the heat to 400. The bird finishes breast-side up for the last 15 to 20 minutes.
    This book is divided into chapters on appetizers, soups, eggs, salads and sandwiches, potatoes, vegetables, fish, poultry, meats, and desserts. The she said-he said format works throughout, and a lot of what's said you may realize you have heard before. There are no big surprises here. But it's good fun, a decent reminder of some of the classics of French tradition, and a chance to loosen up and simply cook at home with a couple of masters--one to the right of you, one to the left. You decide which hamburger's the right one for you. --Schuyler Ingle Click here to buy
    bookThe Short-Cut Cook: Make Simple Meals with Surprisingly Little Effort
    # Jacques Pépin, America's favorite French chef, makes your cooking easier with 150 timesaving recipes.Make crackers by spritzing wonton wrappers with oil and bake until golden.
    # Use frozen butternut squash for quick soup.
    # Freeze salmon and cream cheese appetizer rollups for easy slicing.
    # Prepare cheese straws appetizers with frozen puff pastry.
    # Need an elegant entrÉe in record time?
    SautÉ pork cutlets with prunes and steak sauce.
    # Spoon a rich-tasting sauce of wine, ketchup, and mustard over grilled steak
    # Mix melted chocolate with whipped cream for quick chocolate mousse.
    # Fill a store-bought, hollowed-out pound cake with quick food processor lemon buttercream.  Click here to buy
    bookJacques Pepin's Simple and Healthy Cooking
    "Having read and used all of Jacques Pepin's remarkable books, I did not think he could top himself - and here he is with Simple and Healthy Cooking. He has done it again." -- Morley Safer, TV correspondent, 60 Minutes
    "Healthy cooking should taste good, and Jacques has done it in this very attractive new book full of good ideas." -- Pierre Franey, author of Cooking In France and host of the TV cooking series of the same name.
    "It is with my greatest pleasure, both personally and professionally, that I recommend this delightful book of Jacque's Pepin's to anybody who wants to cook, live and eat well. He is the ideal guide." -- Barbara Kafka, author of Party Food, columnist for Gourmet magazine and TV personality.
    "This book is a definite must for those who enjoy cooking and eating simple and delicious food." -- Martin Yan, author of Yan Can Cook and host of the TV cooking series of the same name.
    Click here to buy


     

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