Thanksgiving at Adrian’s was an interesting culinary get together. We all made thanksgiving dishes. There was a turkey, stuffings, pumpkin pie, cranberries sauce.. But due to lack of vegetable dishes planned I was asked to bring a salad. After some french first courses including terrines and ย charcuterie everyone was waiting for the main course – the turkey. It took a while, rotating in the rotisserie. This is when I took out the salad and it was gone before you knew it. It’s pretty simple but I had received a request for the recipe and since I already wrote it down it canย defiantlyย fit in this post. I usually don’t write recipes so I guess this is an exception.
Poached pears Roquefort salad
ingredients (12-20 portions):
poached pears:
4 pears
red wine
black pepper
fig marmalade
sauce vinaigrette:
olive oil
balsamic vinegar
mustard
fig marmalade
salt, pepper
salad:
rocket leaves
iceberg or hearts of lettuce
mache leaves
red onion
finishing:
150 g walnuts
200 g roquefort blue cheese
1. Peal, cut to half and remove seeds from the pears
2. Boil red wine in a pot, place the pears almost covered with wine, season with a fair amount of black pepper. Leave without lid to reduce.
3. When the wine turned to a syrup remove the pears from the fire and store with the syrup. Chill to room temperature.
4. Prepare the sauce: mix equal amount of oil and vinegar, teaspoon of mustard and 2 teaspoons of marmalade. Season with salt and freshly grounded black pepper, mix to a smooth consistency. Taste and fix to achieve a balance between the salt, sugar and acidity.
5. Place the washed and dried 3 types of lettuce in a bowl. Arrange finely sliced red onion half rings over the lettuce, slice the pears quite thinly and arrange over as well, and then small chunks of the cheese and finalize with crushed walnuts.
6. Pour the sauce and mix the salad at the last moment before eating.
Clair's 3 types of cranberry sauces
Explaining which is which
Ihsuan carving her thanksgiving tofu
The pumpkin-not-really-pumpkin-but-squash pie Daniel and Adrian baked
Rob's cheese puffs, delicious!
Rotating Turkeys
...and rotating
Crisp and moist when it came out of the fire
Rob volunteered to carve
Was really nice, thanks everyone!
Hi Mashav,
You were asking about a good Thai restaurant:
THABTHIM SIAM
28 Rue Moscou 75008 Paris
01 43 87 62 56
Classic thai dishes that can never go wrong at their place. It’s close to Saint Lazare Station.
Thanks again for the explainations on the mousse texture the last time ๐