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Sonoma Modern American Caramelized Three Pear Salad Oyster mushroom, gold barley, pomegranate syrup Serves 4
Pears 1 bosc pear 1 d'anjou pear 1 red bartlette pear 6 T butter 1 tsp chopped tarragon 1 tsp chopped parsley Cut the pears in 4 or 6 equal wedges depending on the size. Heat a pan over medium heat. Melt butter and add pears cut side down. Do not crowd the pan or the pears will boil. You may need to do them in batches. When caramelized sprinkle with herbs and transfer them to an oven proof pan. Pour butter over the pears. Reserve
Pomegranate Syrup 2 cups pomegranate juice Reduce on stove in a non reactive pot. Cook on low flame not letting it boil. When reduced let cool.
Oyster Mushrooms ½ # oyster mushrooms 4 T olive oil Heat a sauté pan over medium heat. Sauté mushrooms in oil until tender and golden. Season mushrooms with salt and pepper when you put them in the pan. Reserve
Barley ½ cup gold barley 1 T diced onion 1 T diced carrot 1 T diced celery 1 tsp chopped garlic 2 T olive oil In a small pot sweat vegetables in oil over medium to low heat. When soft add barley and toss. Add stock and bring to a boil. Simmer on low until tender. Add more stock if necessary in small batches. When tender cool flat.
Salad 4 oz local lettuce mix 1 tsp pomegranate syrup 2 tsp extra virgin olive oil ½ tsp red wine vinegar Mix all except lettuce. When ready to serve dress salad.
Assemble Heat pears in a 350* oven. Warm barley in stock and mushrooms in separate pans. Check seasonings. Place 1 wedge of each pear on 4 plates. Sprinkle with barley and mushrooms. Drizzle with pomegranate syrup and extra virgin olive oil. Divide salad on top. If you want garnish with pomegranate seeds and shaved cheese. This can also be done on a large platter for parties. Serve and Enjoy!!!!!