14333 risotto pears blue Recipes

  • Pear & Blue Cheese Walnut Salad W/ Pear Vinaigrette
    pears , semi-firm but ripe, peels on, lemon juice and
    12 More
    pears , semi-firm but ripe, peels on, lemon juice, salad greens, enough for 8 servings, blue cheese, crumbled, walnuts , candied (see recipe below), sugar, butter, vinaigrette dressing (recipe below ), white wine vinegar, salad oil, pear nectar, dijon-style mustard , sub. grainy brown, salt, pepper
    40 min, 14 ingredients
  • Arugula-Pear-Blue Cheese Salad
    pear preserves, champagne vinegar, shallot, sliced and
    8 More
    pear preserves, champagne vinegar, shallot, sliced, dijon mustard, salt, freshly ground pepper, olive oil, loosely packed arugula, bartlett pears, cut into 6 wedges each, blue cheese, crumbled, chopped toasted walnuts
    11 ingredients
  • Pear, Blue Cheese, Walnut and Bacon Salad
    olive oil, fresh limes or 1 tbsp lemon juice and
    14 More
    olive oil, fresh limes or 1 tbsp lemon juice, white wine vinegar, dijon mustard or 1 1/4 tsp whole grain prepared mustard, maple syrup or 1/4-1/2 tsp honey, minced green onions, salt and pepper, walnut halves, butter, maple syrup or 1 tsp honey, cayenne or 1 dash hot smoked paprika, arugula , mesclun, romaine, mache, spinach (whatever may be your preference), firm bartlett pears, washed, cored and sliced into very thin wedges (skin remaining), blue cheese, crumbled (gorgonzola, stilton, etc.), bacon , cooked until crisp and well drained, cooked sliced chicken (optional)
    23 min, 16 ingredients
  • Pear And Blue Cheese Salad
    ripe pears, blue cheese (maytag!!), balsamic vinegar and
    4 More
    ripe pears, blue cheese (maytag!!), balsamic vinegar, olive oil, salt and pepper, arugula salad mix, walnuts (optional)
    7 ingredients
  • Pears and Stilton
    ripe pears, blue stilton cheese, curd cheese, olive oil and
    4 More
    ripe pears, blue stilton cheese, curd cheese, olive oil, lemon juice, poppy seed, ground black pepper, fresh watercress leaf, to garnish
    10 min, 8 ingredients
  • Blue Cheese & Pear Filling for Mini-Tartlets (German)
    blue cheese (blue brie with rind removed preferred) and
    7 More
    blue cheese (blue brie with rind removed preferred), celery (finely chopped ), cream cheese (softened ), fresh ground black pepper, chives (freshly snipped ), pears, lemon juice, poppy seed (garnish ) (optional)
    20 min, 8 ingredients
  • Blue Cheese and Pear Tartlets
    blue cheese, crumbled and
    4 More
    blue cheese, crumbled, ripe pear - peeled, cored, and chopped, light cream, ground black pepper to taste, phyllo tart shells
    35 min, 5 ingredients
  • Chianti-Stained Risotto with Pears and Blue Cheese Chianti-Stained Risotto with Pears and Blue Cheese
    pear nectar, ground cinnamon and
    14 More
    pear nectar, ground cinnamon, fat-free , less-sodium chicken broth, olive oil, divided, chopped shallots, chopped fresh thyme, garlic cloves, minced, arborio rice, chianti or other dry red wine, salt, freshly ground black pepper, butter, firm bosc pears, peeled, cored , and cut lengthwise into 1/4-inch-thick slices, crumbled blue cheese, chopped walnuts, toasted, chopped fresh parsley
    16 ingredients
  • Blue Cheese Risotto and Toast Points topped with Roasted Garlic, Caramelized Onions, and Goat Cheese Blue Cheese Risotto and Toast Points topped with Roasted Garlic, Caramelized Onions, and Goat Cheese
    baby portobellos, sliced and
    10 More
    baby portobellos, sliced, butter, for sauteing . plus 2 tbsp, olive oil, for sauteing, asparagus tips, vidalia onion, small dice, arborio rice, chicken stock, bartlett pear, sliced , reserve a few slices, for garnish, wisconsin blue cheese, salt and freshly ground pepper, toast points with roasted garlic, caramelized onions, and goat cheese, recipe follows
    1 hour 10 min, 11 ingredients
  • Pear, Blue Cheese, and Fig Napoleons Pear, Blue Cheese, and Fig Napoleons
    firm-ripe pears and
    2 More
    firm-ripe pears, firm blue cheese (about 2/3 cup), crumbled, soft dried figs, stemmed and finely chopped (about 1/3 cup)
    3 ingredients
  • Pear, Blue Cheese, Walnut Spread Pear, Blue Cheese, Walnut Spread
    ripe pears, crumbled blue cheese, toasted walnuts, chopped and
    1 More
    ripe pears, crumbled blue cheese, toasted walnuts, chopped, snipped fresh chives
    15 min, 4 ingredients
  • Pear, Blue Cheese, Walnut Salad W/smoked Turkey Pear, Blue Cheese, Walnut Salad W/smoked Turkey
    cider vinegar, water, olive oil, salt, black pepper and
    7 More
    cider vinegar, water, olive oil, salt, black pepper, smoked turkey breast, red seedless grapes, halved, chopped celery, red bartlett pears, thinly sliced, gourmet salad greens, crumbled blue cheese, chopped walnuts
    15 min, 12 ingredients
  • Pear Blue Cheese And Candied Pecan Salad Pear Blue Cheese And Candied Pecan Salad
    bartlett , bosc, comice or red anjou pear, peeled, seeded... and
    7 More
    bartlett , bosc, comice or red anjou pear, peeled, seeded and sliced, candied pecan halves (or walnuts), baby salad greens including baby spinach, blue cheese, crumbled, extra virgin olive oil, apple cider vinegar, teas. dijon mustard, maple syrup
    8 ingredients
  • Pears Blue Pears Blue
    sweet red wine, sugar, firm anjou pears and
    3 More
    sweet red wine, sugar, firm anjou pears, cream cheese, softened, crumbled blue cheese, chopped walnuts, toasted
    6 ingredients
  • Pear, Blue Cheese, and Walnut Salad with Smoked Turkey Pear, Blue Cheese, and Walnut Salad with Smoked Turkey
    cider vinegar, water, olive oil, salt, black pepper and
    7 More
    cider vinegar, water, olive oil, salt, black pepper, smoked turkey breast (about 10 oz), seedless red grapes, halved, chopped celery, red bartlett pears, thinly sliced, gourmet salad greens, crumbled blue cheese, chopped walnuts
    12 ingredients
  • Risotto With Sausage And Cranberry Beans Risotto With Sausage And Cranberry Beans
    risotto with sausage and cranberry beans and
    16 More
    risotto with sausage and cranberry beans, make risotto , you absolutely must use a specific type of rice called arborio rice (carnaroli and vialone nano are also used, some say superior, but are more difficult to find). these types of rice release starch when stirred in a liquid; it is this process which makes risotto, otherwise you just have a starchy mess of mush. these types of rice are identified by their fat round grains and pearly appearance. they can be used to make other sorts of rice dishes, such as pilaf, but other types of rice cannot be used for risotto. arborio is no longer that much of a specialty product; it can be found in most large, well-stocked grocery stores in the italian section. or sometimes, misguidedly, in the asian section., okay , so now we have the rice. you will also need some good, low-salt stock or broth - it should be low-salt not for health reasons, but because a good deal of it will evaporate, leaving its salt behind, and i like to have more control over the salt in a dish. it can be homemade, but i m not going to be a snob about it because, in truth, we go through gallons of store-bought stock in this household and i don tsp see that changing anytime soon. furthermore, risotto is actually a dish which can be whipped up out of thin air when it seems as though you have nothing to eat, as long as you have butter, rice, stock, maybe a few herbs, and some leftover parmesan. i like the kind of stock purchased in tetrapak cartons, because they are resealable and can be put in the fridge and used as needed. if you really want to use homemade but you don tsp have time to make stock or don tsp like the aroma of roasting bones in your house (i don tsp blame you), you can buy really great stock at north market poultry and game - it is expensive, but can be diluted with a 2- or 3-to-1 ratio of water to stock, so it stretches. my general guideline is to plan on 1/4 cup dry rice per person, and about 4 cups of stock to 1 cup of rice. of course, this isn tsp exact and will vary depending on your elevation and the phases of the moon, but it s a good place to start. i usually just use 4 cups of stock and then dilute with water or wine (or sometimes beer, if that s all i have) if i feel i m going to run out., well, we have rice and stock covered, now we just need our setup: place the stock in a saucepan on your rear burner, bring to a simmer, and leave it there with a 6-8 oz ladle in, and place a large, wide saute pan (must be really large, plan that your rice will at least quadruple in size) or dutch oven on the burner in front. get out your favorite wooden spoon and flex your stirring arm., nice thing about using sausage is it s so full of flavor you can leave out the usual onion/garlic/shallot/celery nonsense if you re tired and don tsp feel like chopping. furthermore, sausage goes from the freezer to the pan without suffering too much. okay, let s go, risotto with sausage and cranberry beans - serves 4, links italian sausage , or 1 lb bulk (or hot, or a combination - definitely with some fennel), casings removed, cooked cranberry beans or 1 can white beans, drained, arborio rice, beef , chicken or vegetable stock, butter, freshly, finely grated parmesan cheese , plus more for garnish, an oz) flat-leaf parsley, chopped finely, lemon juice , or juice from 1/2 lemon, salt and black pepper to taste, red pepper flakes to taste, optional, good balsamic vinegar , optional
    1 hour , 17 ingredients
  • Pear  Rocket And Blue Cheese Salad Pear Rocket And Blue Cheese Salad
    pears fresh pears, rocket italian mix salad, blue cheeses and
    8 More
    pears fresh pears, rocket italian mix salad, blue cheeses, walnuts, veg oil, iceing sugar, salt & pepper, olive oil, balsamic vinger, honey
    30 min, 11 ingredients
  • Peppered Pears, Blue Cheese, and Fried Sage Peppered Pears, Blue Cheese, and Fried Sage
    firm-ripe bosc pears, coarse freshly ground black pepper and
    4 More
    firm-ripe bosc pears, coarse freshly ground black pepper, unsalted butter, fresh lemon juice, blue cheese, crumbled, fried sage leaves
    6 ingredients




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