Monday Night Supper
I have two new recipe apps on my iPhone: Epicurious and Mark Bittman's How to Cook Everything. Last night I made Arugula and Roasted Pear Salad from Epicurious and Broiled Boneless Chicken from How to Cook Everything.
I took the picture before I shaved the parmesan over the salad, so you will have to use your imagination for that part. The chicken was very simple: I tossed boneless, skinless chicken thighs (I think thighs have more flavor than breasts) in olive oil, minced garlic, salt and pepper. I let that sit a while, then I broiled it until it was almost done, then finished it in a hot oven. To serve, I topped it with chopped Italian parsley and a sprinkling of lemon juice.
For the salad:
4 almost ripe Bosc pears, peeled, cored and cut in half
2 T sugar
1 T butter, melted
2 T pine nuts, toasted
3 T olive oil
1 T balsamic vinegar
1 clove garlic, minced
salt and pepper to taste
1/2 t Dijon mustard
1/2 t maple syrup
6 cups arugula or mixed salad greens
2 T dried cranberries
Parmigiano-Reggiano cheese
Toss the pears with the melted butter and sugar, place in a single layer on a baking sheet. Bake at 400 degrees, turning once, until barely tender. 10 - 15 minutes, when cool enough to handle, slice. Prepare the dressing by whisking the olive oil, balsamic vinegar, garlic, salt, pepper, mustard and maple syrup. I didn't have maple syrup so I used some muscadine jelly instead, and it wasn't vinegary enough for me so I added a splash of pinot grigio vinegar too. Toss the dressing with the greens. Serve the greens topped with the pears, cranberries, pine nuts and shaved cheese.
Yum.
Afterwards, I played with my iPhone camera some more.
I took the picture before I shaved the parmesan over the salad, so you will have to use your imagination for that part. The chicken was very simple: I tossed boneless, skinless chicken thighs (I think thighs have more flavor than breasts) in olive oil, minced garlic, salt and pepper. I let that sit a while, then I broiled it until it was almost done, then finished it in a hot oven. To serve, I topped it with chopped Italian parsley and a sprinkling of lemon juice.
For the salad:
4 almost ripe Bosc pears, peeled, cored and cut in half
2 T sugar
1 T butter, melted
2 T pine nuts, toasted
3 T olive oil
1 T balsamic vinegar
1 clove garlic, minced
salt and pepper to taste
1/2 t Dijon mustard
1/2 t maple syrup
6 cups arugula or mixed salad greens
2 T dried cranberries
Parmigiano-Reggiano cheese
Toss the pears with the melted butter and sugar, place in a single layer on a baking sheet. Bake at 400 degrees, turning once, until barely tender. 10 - 15 minutes, when cool enough to handle, slice. Prepare the dressing by whisking the olive oil, balsamic vinegar, garlic, salt, pepper, mustard and maple syrup. I didn't have maple syrup so I used some muscadine jelly instead, and it wasn't vinegary enough for me so I added a splash of pinot grigio vinegar too. Toss the dressing with the greens. Serve the greens topped with the pears, cranberries, pine nuts and shaved cheese.
Yum.
Afterwards, I played with my iPhone camera some more.
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