Pear & Pecorino Romano Plate

I always love a salty and sweet fruit and cheese platter. It’s the perfect ending to a meal, (or beginning.) Top with some baby arugula for a nice salad. You want to use a contrasting plate so the pear and cheese stand out. Serve at room temperature so the flavors develop. Enjoy!

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  • 1 ripe Bartlett pear, peeled
  • a few shavings of Pecorino Romano cheese
  • fresh ground black pepper
  • a good fruity balsamic vinegar
  • a little lemon juice

Using a mandoline cut your pear into very thin slices. Toss with a few drops of lemon juice, so they don’t brown. Let it sit for a few minutes and then dry them off with a paper towel. Arrange them on a plate in a layer or two. Top with the shavings of Pecorino Romano cheese and the pepper. Serve with a small bowl of the balsamic vinegar. Serves 1.

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Fried Cambozola Cheese over an Autumn Salad

Did I enjoy this salad, it was just so good! I’m so happy that I did the dishes before posting this because I’m sure I would have been dipping another slice of Cambozola into the panko crumbs followed by the hot oil, once again. I love Cambozola cheese and think at one point in my life it could have been considered a love affair, lol. We met every Friday night with wine and it always ended with a smile. During the autumn, salads can get pushed to the end of the table, while savory filling dishes get all of the attention but this salad can be the star of the meal. It’s really delicious and celebrates fall flavors with bitter greens, sweet pears and tart cranberries. Let’s not forget the creamy melted Cambozola on top, slightly warming the salad up. It’s a nice salad for an informal party, in a cozy setting, where everyone can wait (hardly wait) for the Cambozola to fry up, to be enjoyed. Happy weekend all!

  •  red leaf lettuce leaves, torn into bite size pieces
  • 1 small Belgian endive, julienned and cut into 1 inch pieces
  • 2 heaping tablespoons julienned radicchio
  • about 10 walnut halves
  • 1/2 D’Anjou pear, peeled and sliced thin
  • dried cranberries
  • 2 slices Cambozola cheese, about 1/4 inch thick
  • milk
  • less than 1/2 cup panko crumbs
  • canola oil
  • 2 tablespoons roasted walnut oil*
  • 2 tablespoons balsamic vinegar with pear pulp
  • squeeze of lemon
  • 1/2 teaspoon honey
  • sea salt
  • fresh ground black pepper

This recipe is for two servings, so triple or quadruple as needed. And all of the ingredients in the salad can be adjusted to your liking. Begin by piling the red leaf lettuce in a bowl or on a plate. Add on the Belgian endive and radicchio. On half of the greens, place your pear slices. If they are going to sit for a while, brush with a little lemon juice so they don’t brown. Dry pan roast your walnuts on hot heat for 5 minutes, stirring them around occasionally, until nice and brown and set aside. (I pan roasted them with a few rosemary leaves, I’ve been obsessed with rosemary lately. It makes the house smell great and I added the rosemary leaves to the vinaigrette.) Place the walnuts and cranberries on the pear slices. Next make your vinaigrette by whisking all of the ingredients together and set aside. (*You can use extra virgin olive oil if you aren’t a fan of roasted walnut oil.)  Season your panko crumbs with ground pepper and sea salt and set aside. Dip your slice of cheese into a little milk followed by the panko crumbs. Use a spoon to lightly press the crumbs into the cheese. Heat up a little canola oil in a non-stick pan on medium-high heat. Make sure your oil is nice and hot before placing the cheese in it. Fry for a few seconds. You will see the loose panko crumbs brown and you’ll know when it’s time to flip the cheese. Brown on the other side and remove with a slotted spatula and drain over the paper towel. (Don’t put the cheese directly on the paper towel because it will stick.) Blot the top of the cheese lightly with a paper towel and place on the other half of the salad. Spoon the vinaigrette on the greens and serve the rest on the side. Enjoy!

Slow Roasted Pork Loin with a Pear & Rosemary Sauce

Autumn means dropping temperatures, cozy blankets, apples, leaves in the yard and roasts in the oven. They create that warmth in the house, that only a slow cooked meal creates. This slow roasted pork loin is so juicy. It’s perfect for a weekend, where you make it early on in the day and let it sit on the stove, while you go rake some leaves, coming in and out, sneaking in a bite or two, with its’ luscious sauce. Its’ intoxicating scent, still lingering in the air, making coming into the house, all the better. This is a nice roast to make for your family and it’s great for company. Serve with a nice savory pear salad with blue cheese and serve the pork with buttered green beans on the side and end the meal with a pear crisp. Happy weekend!

  • 2 pound boneless pork loin
  • 1 ripe Bartlett pear, peeled and cored & chopped
  • 10 red seedless grapes, roughly chopped
  • 2 tablespoons unsalted butter
  • 1/2 cup Chardonnay wine
  • 2 tablespoons fig marmalade
  • 1 oz. balsamic vinegar
  • heaping 1/4 teaspoon minced fresh rosemary
  • 3 juniper berries
  • 2 oz. light cream
  • drizzle of olive oil
  • sea salt
  • fresh ground black pepper

In a sauce pan, melt the unsalted butter on medium heat and add the grapes and pear, let it saute for a few minutes. Add in the wine, vinegar and fig marmalade, combining everything well and heat until bubbling. It doesn’t take long, about 5 minutes. Add in the rosemary and juniper berries, combine well. Drizzle a little olive oil into a heavy bottomed baking pan. Salt and pepper your pork loin and place into the pan, fat side up. Spoon the fruit around the pork and pour the liquid over the it. Place in a 325 degree pre-heated oven for about 45 minutes, uncovered, until cooked though. Average about 20 minutes per pound, until the roast reaches an internal temperature of 145 degrees. (If making a larger piece of loin, just extend the cooking time, averaging the 20-minute-per-pound-rule.) Remove your loin to a smaller warmed baking pan and cover, while you make the sauce. Let your pork sit for 15 minutes, so the juices stay in the meat. Remove the juniper berries from the sauce and discard. Into a blender, or using a hand-held immersion blender, blend your sauce away, adding in the cream. Adjust the seasoning as needed. Serve alongside the pork and enjoy! Serves 4.