Jan/Feb 2010
Serves seven
- 5 Seckle pears, peeled, halved, and cored
- 1 quart water
- 1 cinnamon stick
- 1 bay leaf
- 1 star anise
- 2 cloves
- 2 tablespoons brown sugar
Combine all ingredients in sauce pot. Cover with a cartouche and simmer until just tender. Chill in liquid. Slice thin.
Blue-Cheese Soufflé
- 1 1/2 ounces butter
- 1 1/2 ounces flour
- 7 ounces milk
- 7 ounces blue cheese
- 3 1/2 egg yolks
- 3 1/2 egg whites
Make a roux with butter and flour. Add milk. Cool slightly. Fold in blue cheese and add egg yolks, one at a time. Whip egg whites until they develop stiff peaks, and then fold into blue-cheese mix. Spray 1½-inch ramekins with nonstick spray. Add batter and bake at 325 until toothpick comes out clean.
Blue-Cheese Cigarette
- 1 sheet brick dough (available at levillage.com)
- 1 teaspoon fennel pollen (available at gourmet.chefshop.com)
- 2 tablespoons butter
Cut dough into 3-inch strips and square off. Brush with butter; dust with pollen. Roll out with a small dowel rod. Bake at 325 until crisp.
Blue-Cheese Mousse
- 1 cup blue cheese
- 1/4 cup goat cheese
- 1/4 cup 40 percent cream
Blend with a paddle attachment on a tabletop mixer. Pipe into prepared cigarettes.
Vinaigrette
- 1 cup olive oil
- 1 cup grape-seed oil
- 1 tablespoon champagne vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon shallots
- 1 teaspoon tarragon
- Salt and pepper
Mix all ingredients but the oils in a tall beaker. Slowly pour in the oils and blend with a stick blender until correct consistency. Season to taste.
To finish: Toss 4 cups of assorted mesclun greens with vinaigrette. Place on a plate with a soufflé, sliced pears, and blue-cheese cigarette.
