The Cooking Adventures of Chef Paz » Cheese

Pear, Gorgonzola, and Pecan Salad

Paz — Tue, 04 Nov 2008 02:49:33 +0000

This summer, while convalescing in bed, using my laptop was one of the few things I could do without feeling pain. As I caught up with my blog reading, I came across this salad on Bleeding Espresso.

Later, when I felt better and could go into the kitchen, I made the salad. I loved it and made it over and over again. Never got tired of it. It’s supposed to be a summer salad but if I find the main ingredients like the pears, I plan on making it any time of the year. I think I’ll try canned pears. Thanks, Michelle!

Pear, Gorgonzola, Pecan Salad

Bleeding Espresso

For salad:

Salad greens of your choice
Pears, washed, sliced in half and cored
Gorgonzola cheese, crumbled
Raisins
Pecans

For dressing*:

2 tablespoons freshly squeezed lemon juice
1/2 teaspoon honey
1 tablespoon balsamic vinegar
1 tablespoon olive oil
salt to taste

* This makes enough dressing for about 2-3 salads depending on personal taste and the size of the salads.

1. In a small bowl, mix together lemon and honey until honey is dissolved.

2. Stir in vinegar, then oil, and adjust for salt and other ingredients.

3. If making individual salad plates (recommended), assemble as shown in the photos with pear sliced in half lengthwise and cored placed in the middle of the plate–or any way you like really. It’s your salad!

4. Be sure to brush the pear slices/halves with lemon juice so they don’t brown before serving.

5. I would also recommend serving the dressing on the side at the table but that’s personal preference. If you’re adding it to the plates, serve immediately so things don’t get soggy.

Sopa de Quinua con Queso (Quinoa and Cheese Soup)

Paz — Tue, 29 Jul 2008 03:02:49 +0000

Please help me welcome guest blogger, Layla of Laylita’s Recipes. Thank you, Layla, for being here!

Paz

This is my first time as a guest blogger and I’m very happy that it is for Paz, who has been one of the warmest and friendliest people I’ve met since I started my food blog. I wanted to make something that I would make for her if I lived nearby and could bring it over to help her recover, too bad Seattle is kind of far away from NY, so I made a quinoa and cheese soup that is both tasty and healthy. Soup is the answer to all problems, at least that’s the way it seemed when I was growing up in Ecuador: you’re not feeling too well? Eat your soup. You want to get bigger, taller, skinnier, smarter, etc? Eat your soup. You want dessert? Eat your soup. You want to go outside and play? Eat your soup. You would think I would have ended up hating soups, but I actually really enjoy a good bowl of soup, it’s one of those things that I crave when I’m feeling sick and wish my mom lived next door –instead of 4,500 miles away –so that she could make me some homemade soup.

The first step to making a good soup is the refrito, also known as sofrito, which is the base of the soup, it consists of heating oil or butter –or sometimes lard – and adding onions, garlic, tomatoes (peppers, celery and other vegetables can also be added depending on the soup) along with the spices and seasonings you will use for the soup, I almost always add ground cumin and achiote or annatto powder to my refrito, for this quinoa and cheese soup I also added some dry oregano and ground coriander seeds (which are seeds from the cilantro plant that have been dried). This soup has quinoa – which is healthy and all of that good stuff, but what I like about quinoa is the texture, I love the way the little seeds pop in your mouth -, as well as potatoes, cheese and cilantro, which remind a lot of another delicious soup called locro de papas. Whenever I make a soup that has potatoes in it, I like to add the potatoes to the refrito and let them cook for just a few minutes so that they get just a little bit browned and then add the water or broth. I used queso fresco, which is fresh Mexican cheese that you can find in most supermarkets, but you can also use feta cheese instead, feta is a little bit more salty so adjust the salt according to your preference; and like many other Ecuadorian soups I serve this one with some diced avocado and hot sauce on the side.

Paz, thank you for this opportunity and I wish you a speedy recovery.

Sopa de Quinua con Queso (Quinoa and Cheese Soup)

Laylita’s Recipes

Ingredients:

2 tbs olive oil

2 cups diced white onion, about 1 large onion

4 garlic cloves, crushed

1 tomato, peeled, seeded and chopped finely

½ tsp cumin

¼ tsp achiote powder

1 tsp dry oregano

¼ tsp ground coriander

5-6 potatoes, peeled and cut in small chunks

1 cup uncooked quinoa, pre-washed

8 cups water or broth

1 cup milk

2 cups grated or crumbled queso fresco, can use feta cheese

4 tbs finely chopped cilantro or parsley to garnish

Salt and pepper to taste

Sides – avocado and hot sauce

Preparation:

1. Heat the olive oil over medium heat in a large saucepan, add the onions, garlic, tomato, cumin, achiote, oregano, coriander, salt and pepper, mix well and cook until the onions are soft, about 8 minutes.

2. Add the chopped potatoes, stir them well to coat them with onions and spices and cook them for about 5 minutes, stirring occasionally.

3. Add the water or broth, bring to a boil.

4. Add the uncooked quinoa, reduce the temperature and simmer until the quinoa and potatoes are tender, about 25 minutes.

5. Add the milk and cheese, stir and cook for another 5 minutes.

6. Add the chopped cilantro or parsley, taste and add additional salt/pepper if needed.

7. Serve warm with diced or sliced avocado and hot sauce.

Mango and Feta Salad

Paz — Mon, 07 Jul 2008 21:30:19 +0000

My number one favorite fruit is a mango (Cherries come next, then guavas…). Laurie from Mediterranean Cooking in Alaska recently featured a Mango and Feta Salad on her blog. What an excellent salad for the summer. The mango and basil taste cool and sweet, while the feta cheese lends a salty taste. It’s a winning combination and so easy to throw together. I’ve made this salad several times now. I don’t think I’ll ever get tired of it. Thanks, Laurie!

Paz

Mango and Feta Salad

Serves 1 as a meal and 2 as a side salad

Mediterranean Cooking in Alaska

1 ripe mango, peeled and cut into bite-sized chunks

1/4 cup crumbled feta

1 tsp minced basil

1 Tbsp. best quality olive oil

Sea salt

freshly ground black pepper

Lightly toss the mango, feta, basil, and olive oil together. Season with salt and freshly ground black pepper. Serve immediately.