One – sorry for being a little off the radar recently. My excuse? Laziness and a busted computer. But…just because I haven’t been posting, doesn’t mean I haven’t been cooking.
Two – Emily from A Gilt Nutmeg chose a great recipe for this week’s Project Pastry Queen. Don’t let the length of this recipe stop you from making this. It just looks like a lot. I actually told Andy that if I had to pick one salad dressing for the rest of my life, this would be it. The whole meal took about 25 min to make and I was also cooking other items at the same time.
Three – Back to the busted computer. I’m going to post a few recipes without pictures. You see, I shoot in RAW which means the files are huge. My computer has crashed a few times and opening just one file takes a few minutes. Then, trying to save them in a format I can use on the web…another five min. This doesn’t include the time it takes to do any editing. I don’t have the patience. Once the computer is functioning again, I’ll repost them with some pics.
1 ½ C pecan halves
3 T unsalted butter\
tsp ground cumin
¼ tsp cayenne pepper
¼ tsp salt
2 cloves garlic, minced
1 tsp Dijon mustard
1 T honey
½ C balsamic vinegar
¼ C red wine vinegar
1 T freshly squeezed lemon juice
1 tsp salt
½ C – 2 ¼ C extra-virgin olive oil (I used 1 C)
1 (6 oz) goat cheese round, at room temperature (I used a 4 oz log)
3 C assorted baby greens
1 small bunch arugula
1 pint cherry tomatoes
- Preheat the oven to 350.
- Place the pecans in a medium bowl.
- Melt the butter in a small saucepan over medium heat. Stir in the cumin, cayenne, and salt.
- Pour the butter mixture over the pecans and toss to coat well.
- Spread the spiced pecans in a single layer on a baking sheet and toast for 7-9 min, until golden brown and aromatic. Set aside to cool at least 15 min.
- Blend the garlic, mustard, honey, both vinegars, lemon juice, and salt about 15-20 seconds in a blender or food processor fitted with a metal blade.
- Pour ½ C olive oil through the feed tube in a slow stream and blend until the mixture emulsifies. Add additional olive oil as desired (I used 1 C.).
- Cut the goat cheese rounds into quarters and gently form each into a disk.
- Coarsely grind ½ C of the spiced pecan halves in a food processor fitted with a metal blade. Pour the ground pecans into a medium bowl. Roll the goat cheese rounds in the ground pecans to cover completely.
- Just before serving, toss the baby greens, arugula, the remaining 1 C of spiced pecans, and balsamic vinaigrette to taste in a large salad bowl.
- Serve on individual plates. Top each salad with some of the cherry tomatoes and a disk of pecan-coated goat cheese.
The Pastry Queen by Rebecca Rather