Network Site: Sparrow Lane

Roasted Cinnamon Pear Bruschetta

Ingredients

1 whole grain baguette, cut into round slices
2 pears, chopped (I used red bartlett)
1 T butter
1/4 tsp salt
1/2 tsp cinnamon
pinch of nutmeg
2 T Sparrow Lane Cinnamon Pear Vinegar
1/2 cup mascarpone
1 tsp honey

walnuts (optional)

Instructions

1. Preheat oven to 400 degrees. Lay baguette rounds on a baking sheet and bake for 5-7 minutes, or until golden brown and toasted. Set aside.
2. Heat a skillet over medium-low heat and add butter. Add pears, then sprinkle with salt, cinnamon and nutmeg. Allow to caramelize slowly – for about 10-15 minutes.
3. In a bowl, combine mascarpone and honey. Spread on baguette slices.
4. Once pears are caramelized, add balsamic vinegar and cook for 1-2 more minutes. Add spoonfuls of pear mixture on top of mascarpone on baguette and top with walnuts. These can be served warm or cold.

Potato Gnocchi with Wild Mushroom Ragù and Hazelnuts

Ingredients

GNOCCHI
four 1/2 lb baking potatoes, pierced all over with a fork
2 large eggs, beaten
1 1/2 tsp kosher salt
3/4 cup plus 2 T all-purpose flour, plus more for dusting

RAGÙ
4 T unsalted butter, softened
2 & 1/2 T finely chopped mixed herbs, such as parsley, chives, tarragon, thyme and chervil
kosher salt and fresh cracked pepper
1/4 cup Sparrow Lane Extra Virgin Olive Oil
1 small fennel bulb, cored and thinly sliced, fronds chopped and reserved for garnish
2 shallots, thinly sliced
1 lb mixed mushrooms, such as oyster, cremini and stemmed shiitake, cut into 1-inch pieces
1/3 cup dry white wine
1/2 cup chicken stock or low-sodium broth
finely chopped skinned toasted hazelnuts, for serving

Instructions

GNOCCHI

1. Preheat the oven to 400°. Bake the potatoes directly on the oven rack for about 1 hour or until tender. Transfer to a work surface and let cool slightly. Halve the potatoes lengthwise. Scoop the flesh into a ricer and rice the potatoes. Spread the riced potatoes on a work surface and let cool completely. Discard the skins.

2. On the work surface, gather the riced potatoes into a loose mound and make a well in the center. Add the eggs and salt to the well. Sift the flour on top and, using a bench scraper, mix everything together until a dough forms. Knead gently until smooth; the dough will be slightly sticky.

3. Line a baking sheet with wax paper and dust with flour. On a floured work surface, cut the dough into 8 pieces and roll each piece into a 3/4-inch-thick rope. Cut each rope into 1-inch lengths. Roll the gnocchi against the tines of a fork or a gnocchi paddle to make ridges; transfer to the prepared baking sheet.

RAGÙ

1. In a small bowl, blend the butter with the mixed herbs. Season the herb butter with salt and pepper.

2. In a very large skillet, heat the olive oil. Add the sliced fennel and shallots and cook over moderately high heat, stirring, until just starting to soften, 3 to 5 minutes. Add the mushrooms and season with salt and pepper. Cook over high heat, stirring occasionally, until the mushrooms are browned and tender, about 10 minutes. Add the wine and cook, stirring, until absorbed, about 2 minutes. Add the chicken stock and cook over moderate heat, stirring, until the mushrooms are coated in a light sauce, 3 to 5 minutes. Remove from the heat and stir in the herb butter. Season the ragù with salt and pepper; keep warm.

3. In a large saucepan of salted simmering water, working in 2 batches, cook the gnocchi until they rise to the surface, then simmer until cooked through, 1 to 2 minutes longer. Using a slotted spoon, transfer to shallow bowls or a platter.

4. Spoon the ragù over the gnocchi and top with chopped hazelnuts, shredded pecorino and fennel fronds. Serve right away.

MAKE AHEAD

The uncooked gnocchi can be frozen on a baking sheet, then transferred to a sturdy plastic bag and frozen for up to 1 month. Boil from frozen.

Pork “Prime Rib” and Orange Blackberry Balsamic Reduction Sauce

Ingredients

1 (4 – 5 lb) center-cut bone-in pork rib roast, chine bone removed
2 T packed dark brown sugar
1 T kosher salt
1 & 1/2 tsp pepper, fresh ground

Orange Blackberry Balsamic Reduction Sauce

1 T Sparrow Lane Extra Virgin Olive Oil
1 T pepper, fresh course ground
2 T grated orange zest
2 tsp minced rosemary leaves
1 shallot minced
1 garlic clove, minced
1 cup Sparrow Lane Blackberry Balsamic Vinegar

Instructions

1. Using sharp knife, remove roast from bones, running knife down length of bones and following contours as closely as possible. Reserve bones. Combine sugar and salt in small bowl. Pat roast dry with paper towels. If necessary, trim thick spots of surface fat layer to about 1/4-inch thickness. Using sharp knife, cut slits, spaced 1 inch apart and in crosshatch pattern, in surface fat layer, being careful not to cut into meat. Rub roast evenly with sugar mixture. Wrap roast and ribs in plastic wrap and refrigerate for at least 6 hours or up to 24 hours.

2. Adjust oven rack to lower-middle position and heat oven to 250 degrees. Sprinkle roast evenly with pepper. Place roast back on ribs so bones fit where they were cut; tie roast to bones with lengths of kitchen twine between ribs. Transfer roast, fat side up, to wire rack set in rimmed baking sheet. Roast until meat registers 145 degrees, 3 to 4 hours.

3. Remove roast from oven (leave roast on sheet), tent loosely with aluminum foil, and let rest for 30 minutes.

4. Adjust oven rack 8 inches from broiler element and heat broiler. Return roast to oven and broil until top of roast is well browned and crispy, 2 to 6 minutes.  Transfer roast to carving board; cut twine and remove meat from ribs. Slice meat into 3/4-inch-thick slices and serve with Orange Blackberry Balsamic Reduction sauce.

Orange Blackberry Balsamic Reduction Sauce

Heat olive oil in a small sauce pan over medium heat. Add shallots and garlic. Sauté for 2 minutes and then add the orange zest, blackberry balsamic and rosemary. Cook on medium to low until reduced to 1/2. When done, keep it warm until ready to serve.

Pluot Almond Tian

Ingredients

1/4 cup butter
scant 1/3 cup plus 1 tsp raw sugar
1/2 cup packed almond meal
1 egg yolk
1 T gluten-free all-purpose flour
1/4 tsp almond extract
10 pluots, pitted and sliced into twelfths
1/2 tsp cinnamon

Instructions

1. Preheat oven to 400 degrees.  Prepare the almond cream by placing butter, scant 1/3 cup sugar, almond meal, egg yolk, flour, and almond extract together in a large bowl and mixing together to combine with a spatula.

2. Spread the cream in the base of a pie dish to cover bottom. Arrange pluot slices on top of almond cream and sprinkle with cinnamon and additional 1 tsp sugar.

3. Place dish in oven and bake for 20 to 25 minutes.

Pear and Grape Salad with Sweet Basil Dressing

Ingredients

4 bartlett pears, diced or sliced
2 cups red or green seedless grapes, well washed
1 T Sparrow Lane Extra Virgin Olive Oil
1 T Sparrow Lane Rice Wine Vinegar 
2 T fresh sweet basil, finely chopped
romaine lettuce (optional)

Instructions

In a small bowl, whisk together olive oil, vinegar, and basil. In a large salad bowl, gently mix together fruit together and pour dressing over. Toss to coat well. Serve on romaine lettuce if desired.

Serves 4

Autumn Pear Salad

Ingredients

1 shallot
1 T Sparrow Lane Cabernet Wine Vinegar
3 T Sparrow Lane Extra Virgin Olive Oil
1/3 cup crumbled point reyes bleu cheese (optional)
1 warren pear, halved, cored, and cut into thin slices
2 handfuls mixed bitter greens, such as arugula, dandelion and radicchio, cut into thin strips
1/2 cup roasted walnuts
sea salt and fresh cracked pepper

Instructions

1. Mince shallot and submerge in vinegar in a salad bowl. Sprinkle shallot and vinegar with a little salt. Set aside. After five minutes or so, whisk in olive oil until well integrated. Season to taste with more vinegar or oil, if needed. If using cheese, whisk cheese into vinaigrette until smooth.

2. Add pear, greens, and walnuts to the bowl and toss well. Season with salt and pepper to taste, and serve immediately.

Serves 2

Pear Ricotta Ravioli with Gorgonzola Sauce

Ingredients

Sauce
1 ripe pear, chopped into small cubes, approx 1/3 cup
1 small onion, finely chopped
1/3 cup chopped and cubed pancetta or bacon
1/4 pint fresh cream
3/4 c gorgonzola picante (look for a stronger, firmer gorgonzola, instead of the very soft gorgonzola dolce), chopped into medium size hunks.
1 T butter

Instructions

Chop the pear into small cubes and place into acidulated water (water that has a few drops of vinegar or lemon juice in it). Finely chop the onion and set aside. Same with the pancetta.
Put the salted pasta water on to boil.
When the water is just about ready, using a saucepan that is big enough to hold the ravioli, melt the butter and add the onion. You want to soften the onions, not brown them.

Using a whisk, slowly add the cream and allow it to heat up.
Drain the pear cubes and pat dry.
In another pan, sauté the pancetta/lardon/bacon. My pancetta is very lean so I need to add a few drops of olive oil to keep the pan from scorching.

When the cream/onion mixture is warm and almost at the boil point, add the gorgonzola and start to gently whisk it around. You want the gorgonzola to melt, but be careful not to let it boil too much.
Add your ravioli to the boiling water. If its fresh ravioli, your cooking time is only about 2 minutes, or until the water returns to a boil and everyone is happily floating and dancing in the boiling water.
Add the pears to the pancetta and stir them to brown evenly.
Drain the ravioli and place them in the gorgonzola sauce to thoroughly coat. After about 30 seconds, remove and plate the ravioli. Using a fork or slotted spoon, remove the pancetta and pear bits and scatter on top of the ravioli. Serve immediately.
It looks like too much sauce, but we licked our plates clean. If you think it’s too ‘saucy’ cut back a bit on the cream. But, don’t say I didn’t warn you.

Pear Quinoa Salad with Maple Vinaigrette

Ingredients

1 cup organic quinoa
2 handfuls of organic baby spinach leaves, washed, drained
1 large ripe pear, washed, stemmed and cored, cut into pieces
2 T fresh chopped parsley
sea salt and fresh ground pepper, to taste
a handful of almonds or walnuts, pan toasted and salted to taste
cranberries (optional)

Maple Vinaigrette Dressing

4 T Sparrow Lane Extra Virgin Olive Oil
3 T Sparrow Lane D’Anjou Pear or Golden Balsamic Vinegar
2 T pure maple syrup

Instructions

1. Rinse the quinoa thoroughly in a fine sieve. Place the quinoa in a saucepan or a rice cooker. Add 2 cups fresh water, and a pinch of sea salt. Cover and cook on a low simmer until all the water is evaporated and the quinoa is tender- roughly 20 minutes. Fluff with a fork and dump it into a large salad bowl.

2. Add the baby spinach, pear, cranberries, and chopped parsley to the quinoa and fluff.

3. Whisk together the vinaigrette, pour it over the quinoa salad and toss gently to coat. Season to taste with sea salt and ground pepper. Just before serving, add the toasted pecans and lightly combine.

Makes four main course servings, six side dish servings.

Pear Pomegranate Salsa

Ingredients

2 fresh pears (any kind) cored & sliced
1 fresh pomegranate, seeded
half a red onion, diced
1/2 cup chopped fresh cilantro leaves
1/4 cup Sparrow Lane Chili Lime Vinegar

Instructions

Toss all ingredients together until combined.  Season to taste with salt and pepper.  Serve immediately or store in a sealed container up to 2 days.

Peach Brined Pork Tenderloin

Ingredients

2.5 lb pork tenderloin, cleaned and trimmed
1 T crush black pepper
2 cloves of garlic, crushed and roughly chopped
1 T italian spices
2 T Sparrow Lane Extra Virgin Olive Oil
1/2 cup Sparrow Lane California Peach Vinegar
sea salt

Instructions

1. Preheat oven to 350 degrees.

2. Mixed garlic, pepper and herbs together and roll tenderloin until coated. Press with hands to make sure pressed into meat.
Preheat oven safe skillet on stovetop, add olive oil. Carefully place tenderloin in skillet. Turn tenderloin to brown completely around, lower heat so not to burn garlic. Once browned completely, take off stove top, add vinegar. Cover with foil and place in preheated oven for 15 minutes. Check internal temperature, cook to 150 degrees. Once reaches temperature, leave to rest covered for 5 minutes.

3. Take out and slice into medallions and serve. Sprinkle with sea salt lightly over the top to finish. You can strain pan juice and reduce down as a finishing sauce.