Dining out is enjoyable, but wouldn't you like to make restaurant quality meals at home? Better yet, why not make the exact dishes you have enjoyed at your favorite local restaurants. We looked to the area chefs and restaurateurs for recipes to their most popular dishes and they were happy to oblige. We have collected them all in our virtual recipe box and organized them by contributor and category. Bon appetit!
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Pear and Cheese Salad
- 1 teaspoon chopped shallot
- 1 teaspoon grapeseed oil
- 2 ounces white wine
- 1 Anjou pear, peeled and quartered
- Sugar as needed
- 1 teaspoon minced shallot
- 1/2 Anjou pear, peeled and sliced
- 1/4 ounce Champagne vinegar
- I ounce oil (blended equally, grapeseed oil and extra virgin olive oil)
- Salt and freshly ground black pepper to taste
- 1/2 ounce mache
- 1/2 ounce baby Bibb lettuce
- 1 ounce Taleggio
- Saute chopped shallot in a bit of oil until translucent. Deglaze pan with
- Add quartered pear and enough water to cover. Bring mixture to a boil.
- Lower heat and simmer for twenty minutes. Strain and reserve liquid.
- Pour pear liquid into a clean saucepan and bring to a boil. Boil until thickened
to a syrupy glaze. Adjust flavor with sugar.
- Meanwhile, sweat one teaspoon minced shallot in a bit of oil until translucent.
- Add pear and poach for twenty minutes.
- Add vinegar and promptly remove from heat.
- Add oil and and season dressing with salt and pepper.
- Toss mache and Bibb lettuce together and arrange on a plate.
- Fan pear slices next to greens.
- Place Taleggio next to pear and drizzle cheese with a quarter teaspoon of