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The Actual Return & A Great Pear Salad

July 1, 2011

Once again, it has been a while. Sorry. I think I’m back on track though. I spent the last few weeks all over the place. Lots of May and June travels kept me pretty busy. Then there was the whole packing up the entire apartment, trying to do everything I love one more time before I moved, and finally, moving out of Baltimore (much to the cat’s disgust).

The next few months will be a conglomeration of travels and living briefly with the parents before the ultimate move to Colorado! AND since Mom and I have a pretty good knack for cooking up some great dinners, have faith that I will be posting on a more regular basis. I can sense the excitement already.

Our first order of business today was to figure out what to do with the huge bucket of cooking pears that our awesome neighbor so graciously donated. Mom found a recipe for grilled pear salad that called for regular Bartlett Pears, but we decided that the cooking pears would work just as well. We also decided to forgo the grill and to sear them in a pan. We cooked up some Mahimahi that Dad caught in the Bahamas, and to finish our experiments, we roasted a giant rutabaga and two sweet potatoes. Here is the salad:

Seared Pear and Gorgonzola Salad:

5 medium pears, sliced into wedges

olive oil

salt and pepper

1 head of lettuce

½ onion, diced


Dressing of your choice


Toss pears in olive oil, salt an pepper and sear them in a medium sized pan. They will begin to soften in 10-15 minutes. Once they are soft and a little browned, remove them form heat. Toss with lettuce (I used butter lettuce), gorgonzola, candied pecans, and onions. Top with a little olive oil and balsamic vinegar, or you can use your favorite dressing.

Excellent salad! The cooking pears really resemble rocks until cooked, but once cooked they have a sort of tangy, savory taste. They soften up quite a bit but retain a little of their crunch. Gorgonzola is, of course, excellent with the semi-sweet flavor of pears. The butter lettuce is a bit more of a bitter flavor, so we enjoyed an excellent array of slightly bitter sweet, tangy and savory all at once. We are now going to make this salad all the time.

The Roasted Sweet Potato and Rutabaga were simple. I coated them in olive oil and tossed them with pepper, garlic salt, nutmeg, parsley and oregano on a cookie sheet. Then we baked them for about 20 minutes at 450, turned it to broil for about 3 minutes and then turned off the oven while we made the fish.

These end up a savory, and the nutmeg makes them a little bit more robust. Yum!

For the fish, we poached Mahimahi, which is a staple in our house. Poaching fish makes an excellent, lemony flavor and prevents it from becoming over-dry. I will be posting about fish poaching in the near future. An excellent dinner!

A little tidbit from our move: Jax, in his seat in the UHaul on the way south.


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