Hope you had a lovely Mother’s Day. Yesterday I spent the day with the fam, cooking up a feast for Mom and can honestly say I spent the entire day in the kitchen! Of the menu listed below, I’d only made one of the dishes before and wanted to give myself enough time for mistakes, re-dos, etc (thanks to dessert, that time was necessary 😉 ).
It was a nice change cooking in my Mother’s kitchen – large counter tops provided ample room, random ingredients came to the rescue more than once and every cooking utensil known to man ensured I was properly armed to make each dish.
After dinner we all gave Mom her cards & gifts, including Julia Child’s Mastering the Art of French Cooking – a fine addition to her cook book collection. P.S. Mom – I have my heart set on trying your rendition of Julia’s Beef Bourguignon, so let me know when I should come home to taste test!
On to the menu……
- Blueberry Pecan Salad
- Brussels Sprouts, Pancetta and Caramelized Onions
- Rosemary Apricot Pork Tenderloin
- Chocolate Cups Filled with Raspberry Mousse
I’ll post a separate entry this week for each of the above, beginning today with the Blueberry Pecan Salad.
I first saw this salad on Food Network’s Simply Delicioso with Ingrid Hoffman. The original recipe is Chicory Salad with Blueberries, Hazelnuts and Aged Manchego. Honestly I’ve never made the salad as it was actually intended, but have kept the main ingredients while changing up a few things. For the greens I’ve used spring mix, romaine and Boston/butter lettuce; hazelnuts have been substituded with toasted walnuts and pecans; and the Manchego cheese has been replaced at times with parmigiano reggiano. The dressing, a raspberry vinaigrette of sorts, along with the inclusion of blueberries never changes – to me, they’re key to the flavor of the dish.
For yesterday’s salad I chose to use Boston/butter lettuce, toasted pecans and parmigiano reggiano – but feel free to change it up as you wish.
- 1 1/2 cups fresh blueberries
- 3/4 cup pecans
- 1 head Boston/butter lettuce
- Parmigiano reggiano cheese
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 tablespoon raspberry vinegar
- 2 tablespoons extra-virgin olive oil
- Rinse the head of lettuce and dry. You can do this by leaving the lettuce out on paper towels or using a salad spinner like mine from OXO.
- In a dry pan, toast pecans over low-med heat for 5 min. This helps further develop flavor, but keep on eye out because these guys can burn fast!
- In a medium salad bowl, layer lettuce, pecans and blueberries.
- For the dressing; in a shallow bowl add honey, mustard, vinegar and S&P then stream in olive oil mixing to combine. Pour dressing over salad & mix.
- Shave parmigiano over salad & serve.
What did you do this weekend?