Sur La Table: Chef Meredith's Recipes | February 8th, 2016 - | WBTV Charlotte

Sur La Table: Chef Meredith's Recipes | February 8th, 2016

Presented by Chef Meredith Suggs, Sur La Table
 

Shaved Fennel and Pear Salad with Bitter Greens and Pecorino

Yield: 4 servings

For the vinaigrette:

2 teaspoons whole-grain Dijon mustard

1 tablespoon apple cider vinegar

1 teaspoon fresh lemon juice

3 tablespoons extra-virgin olive oil

1 tablespoon minced shallots

1 teaspoon minced thyme

Sea salt and freshly ground black pepper

For the salad:

2 pears, cored and julienned

1 medium fennel bulb, trimmed, quartered, cored and thinly sliced

1 medium radicchio, halved, cored and thinly sliced

2 heads Belgian endive, ends and outer leaves trimmed, halved and cut into strips

3 ounces shaved pecorino

To prepare vinaigrette: In a medium bowl, add the mustard, vinegar and lemon juice.  Whisking, add the oil in a steady stream. Stir in the shallots and thyme. Taste and adjust seasoning with salt and pepper.

To assemble salad: Combine pears, fennel, radicchio and endive in the bowl with the vinaigrette; toss to coat. Taste and adjust seasoning with salt and pepper.

To serve: Divide salad among four salad plates, top with shaved pecorino and serve.

Spaghetti alla Carbonara

Yield: 4 servings

2 tablespoons heavy whipping cream

3/4 cup grated parmesan cheese, plus more for serving

2 large eggs

2 tablespoons coarsely chopped flat-leaf parsley

Freshly ground pepper

8 ounces dried spaghetti

Sea salt

4 ounces bacon, sliced crosswise, 1/4-inch thick                

1 large garlic clove, minced

Freshly ground black pepper

In a small bowl, whisk together the cream, cheese, eggs and parsley, and set aside.

Heat a large pot of water over high heat until boiling. Generously season water with salt; add the spaghetti and boil until al-dente, or until there is a slight bite to the pasta, about 12 minutes. Use a colander to drain, reserving 1/2 cup pasta water for use later in the recipe.

In a large skillet over medium heat, add bacon and cook until fat has been rendered and bacon is golden brown and crispy, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the cooked pasta to the pan and toss to coat with the bacon and garlic.

Turn off the heat under the skillet and evenly pour the egg mixture over pasta. Working quickly, use tongs to toss and evenly coat the noodles with sauce. The residual heat from the pan will cook the eggs, and working quickly will prevent the eggs from scrambling. If pasta looks dry, add 1 tablespoon of reserved pasta water at a time, until you have achieved saucy, well-coated pasta. Taste and adjust seasoning with salt and generously season with black pepper.

To serve: Transfer pasta to a warmed serving platter or 4 warmed pasta bowls and top with extra parmesan for garnish. Serve immediately.

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