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|
Utensils:
baking sheet aluminum foil cutting board peeler medium bowl whisk knife pancake turner small bowl salad bowl |
Ingredients:
_____ 1/3 cup maple syrup _____1/2 Tablespoon grated ginger _____3 firm pears like Anjou or Bartlett _____1/4th teaspoon of pepper _____1/4th teaspoon of salt _____2 Tablespoon cider vinegar _____1 small shallot _____3 Tablespoon olive oil _____6-8 cups of your favorite greens _____1 cup crumbled blue cheese _____cooking spray |
The host may have scaled the recipe to the fit the size of your group and written the appropriate quantities in the spaces provided.
1. Peel and quarter pears lengthwise. Core pears, and halve each quarter lengthwise. Place in medium bowl.
2. Line rimmed baking sheet with foil. Spray foil with cooking spray
3. Adjust oven rack to lower middle, place baking sheet on rack and heat oven to 450 degrees.
4. Whisk syrup and ginger in a small bowl.
5. In a small cup mix 1/4th teaspoon salt and 1/4th teaspoon pepper. Add half of this (1/4th teaspoon) to the syrup - ginger mixture.
6. Add 3 Tablespoons of this syrup to the pears and toss to coat the pears.
7. Spread pears on preheated baking sheet and roast until brown on the bottom, about 10-15 minutes
8. Mince shallot.
9. Whisk vinegar, shallot, oil and remaining salt and pepper into remaining syrup mixture.
10. Flip pears and roast until tender and golden brown, about 5 minutes.
11. Toss greens with vinaigrette in a salad bowl and plate greens.
12. Scatter pears and blue cheese on top and serve.
2. Line rimmed baking sheet with foil. Spray foil with cooking spray
3. Adjust oven rack to lower middle, place baking sheet on rack and heat oven to 450 degrees.
4. Whisk syrup and ginger in a small bowl.
5. In a small cup mix 1/4th teaspoon salt and 1/4th teaspoon pepper. Add half of this (1/4th teaspoon) to the syrup - ginger mixture.
6. Add 3 Tablespoons of this syrup to the pears and toss to coat the pears.
7. Spread pears on preheated baking sheet and roast until brown on the bottom, about 10-15 minutes
8. Mince shallot.
9. Whisk vinegar, shallot, oil and remaining salt and pepper into remaining syrup mixture.
10. Flip pears and roast until tender and golden brown, about 5 minutes.
11. Toss greens with vinaigrette in a salad bowl and plate greens.
12. Scatter pears and blue cheese on top and serve.
|
Directions for Proceeding
Cook 1 1. Complete step 1 with Cook 2 2. Complete step 2 3. Complete step 4 & 5 4. Complete step 7 with Cook 2 5. Complete step 8 6. Complete step 10-11 with Cook 1 |
Cook 2 1. Complete step 1 with Cook 1 2. Complete step 3 3. Complete step 6 4. Complete step 7 with Cook 1 5. Complete step 9 6. Complete step 10-11 with Cook 1 |
|
- Home
- The Young Cook
-
Menus
-
Recipes
- Salads >
-
Vegetables & Legumes
>
- Black beans and Corn
- Les Trois Pommes
- Pasta Primavera
- Brandied Winter Squash
- Roasted Beets with Goat Cheese
- The Best Sweet Potaoto Wedges
- Sweet Potato Salad
- Sweet Potato & Black Bean Burrito
- Cuban Black Beans
- Sautéed Tofu with Broccoli in Chili-Orange Sauce
- Willow's Tuna Cakes
- Asian Broccoli Salad with Peanut sauce
- Brussels Sprouts
- Quinoa Primavera
- Spinach, Mushrooms, and Red Peppers
- Grains & Potatoes >
- Tofu & Eggs >
- Soup >
-
Seafood
>
- Shrimp with Feta and Orzo
- Fish with Pesto
- Salmon en Papillote
- Sautéed Shrimp with Feta
- Fish with Lemon Garlic Sauce
- Scallop, Shrimp Risotto
- Flavorful Shrimp
- Pasta alla Puttanesca
- Baked Fish with Ripe Olives and Feta
- Sesame Stir-Fry Shrimp and Spinach
- Paella
- A Great Lobster Roll
- Fish with a Nut & Mustard Crust
- Meat & Poultry >
-
Sweets & Breads
>
- Baked Alaska
- Banana Strawberry Frozen Dessert
- Tiramisu
- Sally's Strawberry Pie
- Sun-Dried Tomato Cheese Bread
- Ryan's Cranberry Sauce
- Chocolate Prune Cake
- Pear & Custard Dessert
- Chocolate Yogurt Pavlova
- Chocolate-Cherry Oatmeal Cookies
- Peach and Blueberry Crisp
- Banana-Walnut Souffle >
- Powerful Bran Muffins
- Easy Graham Crust Cheesecake
- Pineapple Coconut Crumble
- Orange Walnut Torte
- Nuts - 2 Ways
- Creamy Brandied Cherries
- Pears with Raspberry Sauce
- Doughnuts with Chocolate Glaze
- DOUBLE CHOCOLATE SOUFFLE
- Nutty Brownies
- Snack Bars with Almonds, Oats, & Pretzels
- Rafting Food
-
Your Ideas
- Blog