147615 foie roasted pears greens Recipes

kale, green pears (such as green bartlett or green anjou, etc.), green apples (such as golden delicious or granny smith), green grape (taken off of stem), ginger, peeled (i use about a 1 inch piece)

pork loin, mixed dried fruit bits, dark brown sugar, chopped fresh sage, dried crushed red pepper, boneless pork loin, kosher salt, divided, coarsely ground pepper, divided, kitchen string, olive oil, firm, ripe seckel pears, butter, melted, fresh lemon juice, honey, chopped fresh rosemary, kosher salt, freshly ground pepper, cipollini onions, peeled, pear preserves, fresh sage leaves

verjus or 3 tbsp white grape juice and 2 tbsp apple cider vinegar, grapeseed oil, shallot, finely chopped, fresh thyme leaves, fresh thyme sprigs, ripe but firm bartlett pears (about 2 1/2 lb), halved, cored, honey, head of butter lettuce , coarsely torn, baby arugula, blue cheese, sliced or coarsely crumbled, hazelnuts, toasted, coarsely chopped

honey, fresh lemon juice, butter, melted, bosc pears, peeled, quartered, cored, yukon gold potatoes, peeled , cut into 2-inch pieces, white turnips, peeled , cut into 2-inch pieces, butter, room temperature

rutabagas, peeled, cut into 3/4- to 1-inch cubes, nonstick vegetable oil spray, extra-virgin olive oil, fresh lemon juice, minced peeled fresh ginger, sugar, firm anjou pears (about 1 3/4 lb), peeled, cored, cut into 3/4-inch cubes, heavy whipping cream, butter, chopped fresh thyme, coarse kosher salt

foie gras, butter, raw brown sugar, trockenbeerenauslese sweet wine , plus 1/2 cup, apple, peeled, cored , cut into 12 sections, apricots, cut in half , stones removed, grapes, red wine, mulberries, salt, freshly ground pepper, flour , for dredging

ripe but firm pears, quartered and cored (bartlett, bosc, anjou), sugar, salt and pepper, olive oil, balsamic vinegar, divided, olive oil, shallot, minced, sugar plus 1/2 tsp, salt, fresh ground pepper, green leaf lettuce, washed, dried and torn into 1-inch pieces, watercress, washed, dried, and stemmed (about 4 cups), parmesan cheese, shaved into thin slices with a vegetable peeler, pecans, toasted and chopped

firm-ripe bosc pears, peeled, cored , and each cut lengthwise into 8 wedges (4 lb), extra virgin olive oil, head chicory lettuce, head escarole, head radicchio, watercress , coarse stems discarded, mizuna , coarse stems discarded, head romaine lettuce, chopped shallot, cider vinegar, honey, salt, black pepper, extra virgin olive oil , plus, extra virgin olive oil

ripe pears, cut in half and pitted, kosher salt and freshly ground black pepper, toasted sesame oil, duck breasts, skin-on (about 1 1/4 lb total ), cold sesame noodles , recipe follows, hydroponic watercress, for garnish, lime wedges, for garnish, dried buckwheat ( soba) noodles, dark sesame oil, fresh ginger, peeled and crushed with the side of a knife, garlic cloves, crushed with the side of a knife, red thai bird chile, minced , seeds and all, brown sugar, creamy peanut butter, rice vinegar, low-sodium soy sauce, water, room temperature, chili sauce, sesame seeds, for garnish, green onions , thinly sliced on the diagonal, lime, cut into wedges, for serving

uncooked specialty wild rice blend (such as uncle ben s), apple juice, low-salt chicken broth, olive oil, skinned, boned chicken breast, cut into bite-size pieces, sliced green onions, firm ripe bosc pears (about 1 1/2 lb), cored and cut lengthwise into 1/2-inch slices, dried cranberries or dried tart cherries, sugar, salt, ground cinnamon

pure maple syrup (not imitation syrup! no, no!), ripe bartlett pears (not too ripe ) or 3 ripe anjou pears, peeled, cored, and cut into 8 wedges each (not too ripe), sea salt, fresh ground pepper, aged balsamic vinegar, dijon mustard, extra virgin olive oil or 1/4 cup walnut oil, baby arugula, loose leaf lettuce, crumbled stilton cheese (roquefort or other blue cheese ok)

anjou pears, coarse pickling salt, cinnamon sticks, broken in half, star anise, fresh ginger , cut into strips, amaretto liqueur, brie cheese , cheese, roasted almonds

lemon , juice of, caster sugar, firm beurre bosc pears, vanilla bean, halved, butter, at room temperature, brown sugar, honey, hazelnuts, halved , roasted, mascarpone

pear nectar, tawny port, unsalted butter, honey, minced fresh sage or 1/2 tsp dried rubbed sage, turkey, patted dry, sausage , leek and currant stuffing, egg, beaten to blend, pear nectar, chicken stock or canned low-salt broth, all-purpose flour, unsalted butter, room temperature, assorted fresh herbs (optional)

sugar, water, vanilla, apple juice, champagne vinegar, bartlett pear, champagne vinegar, minced shallot, honey, dijon mustard, vegetable oil, salt and pepper to taste, arugula, head belgian endive, split and sliced, crumbled blue cheese, salt and pepper to taste

butter-flavored cooking spray, firm pears (about 6 oz each), rinsed, light butter, melted (stick, not tub ; i used challenge light), brown sugar, not packed, cinnamon

duck legs* (about 2 3/4 lb total , cut from two 5 1/2- to 6-lb ducks), a 750-ml. bottle light fruity red wine such as pinot noir (about 3 1/4 cups), a bouquet garni of 10 lightly crushed juniper berries**, 3 whole cloves, a 4- by 1 inch strip orange zest, and 1 bay leaf tied together in a cheesecloth bag, vegetable oil, carrot, cut into 1/4-inch dice, celery rib, cut into 1/4-inch dice, onion , cut 1/4-inch dice, fresh parsley sprigs plus 1 tbsp minced leaves, onions, halved or quartered, ripe bosc pears, unsalted butter, fresh lemon juice, honey, salt, a beurre manie made by rubbing together 2 tbsp softened unsalted butter and 2 tbsp all-purpose flour, garnish: parsley sprigs, available in spice section of supermarkets

unsalted butter, firm-ripe bosc pears , halved lengthwise and cored, balsamic vinegar, manchego or mild fresh goat cheese, cut into 4 pieces, at room temperature, honey