EASY PICKLED PEARS RECIPE RECIPES

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ARUGULA AND PEAR SALAD RECIPE | RACHAEL RAY | FOOD NETWORK



Arugula and Pear Salad Recipe | Rachael Ray | Food Network image

Provided by Rachael Ray : Food Network

Total Time 15 minutes

Prep Time 15 minutes

Yield 4 servings

Number Of Ingredients 7

1/2 cup walnut halves
5 to 6 cups arugula, cleaned and dried
1 Bosc or Anjou pear, thinly sliced
1 lemon
3 tablespoons extra-virgin olive oil, eyeball it
Salt and freshly ground black pepper
8 ounces Gorgonzola (get a piece that will crumble easily for you) or blue cheese crumbles

Steps:

  • Toast nuts in small pan over medium heat until fragrant. Cool.
  • Combine arugula and pear in a salad bowl, add nuts then dress the salad with lemon juice and olive oil, salt and pepper. Top salad with lots of blue cheese crumbles.

CHEESE FONDUE RECIPE | EPICURIOUS



Cheese Fondue Recipe | Epicurious image

This classic cheese fondue recipe relies on Emmental and Gruyère, plus a little bit of cornstarch, which will prevent the cheese and wine from separating.

Provided by The Gourmet Test Kitchen

Total Time 30 min

Cook Time 30 min

Yield Makes 6 servings

Number Of Ingredients 6

1 garlic clove, halved crosswise
1½ cups dry white wine
1 tablespoon cornstarch
2 teaspoons kirsch (optional)
½ pound Emmental cheese, coarsely grated (2 cups)
½ pound Gruyère, coarsely grated (2 cups)

Steps:

  • Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic. Add wine to pot and bring just to a simmer over moderate heat.
  • Stir together cornstarch and kirsch (if using; otherwise, use water or wine) in a cup.
  • Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (do not let boil). Stir cornstarch mixture again and stir into fondue. Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes. Transfer to fondue pot set over a flame.

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