Linda's Dinnah

A Recipe for:

Radicchio Salad with Persimmon and Walnuts Dijon Beef Stew With Cognac Cardamom Cake With Whole Pears

Hors D'oeuvres Smoked Trout with Horseradish Cream Lamb Chopper Cheese Rustic Sourdough Crackers Radicchio Salad with Persimmon and Walnuts Lamb Chopper Cheese Rustic Sourdough Crackers 2 heads of radicchio lettuce (mix whichever kinds you like) One ripe fuyu persimmon Walnuts Vinaigrette 1 shallot 1 teaspoon Dijon mustard 2 tablespoons sherry vinegar 4 tablespoons olive oil 2 teaspoons honey salt and pepper Method Cut the radicchio leaves into bite-sized pieces. Toast the walnuts until lightly browned. Let cool. Peel and thinly slice the persimmon. Toss together in salad bowl. Finely chop the shallot. In a small bowl, whisk together shallot, mustard, honey, salt and pepper. Whisk in the vinegar. Slowly whisk in the olive oil. Adjust oil and vinegar to your liking. Mix the dressing into the salad. Dijon Beef Stew With Cognac 1/4 pound salt pork, diced 1 large onion, finely diced 3 shallots, chopped 2 to 4 tablespoons unsalted butter 2 pounds beef chuck, in 1-inch cubes 2 tablespoons all-purpose flour Kosher salt and black pepper 1/2 cup Cognac 2 cups beef stock 1/2 cup Dijon mustard 4 tablespoons whole-grain Dijon mustard 4 large carrots, peeled and cut into half-moon slices 1/2 pound mushrooms, stemmed, cleaned and quartered 1/4 cup red wine Method Place salt pork in a Dutch oven over low heat, and cook until fat is rendered. Remove solid pieces with a slotted spoon, and discard. Raise heat, and add onion and shallots. Cook until softened but not browned, 10 to 15 minutes. Use a slotted spoon to transfer to a large bowl. If necessary, add 2 tablespoons butter to the pot to augment fat. Dust beef cubes with flour, and season with salt and pepper. Shake off excess flour, and place half the cubes in the pot. Cook over medium-high heat until well browned, almost crusty, on all sides, then transfer to a bowl with onions. Repeat with remaining beef.Add Cognac to the empty pot, and cook, stirring, until the bottom is deglazed and the crust comes loose. Add stock, Dijon mustard and 1 tablespoon whole-grain mustard. Whisk to blend, then return meat and onion mixture to pot. Bring to just boiling, then lower heat, partly cover, and simmer gently until meat is very tender, about 1 hour. Add carrots, and continue simmering for 30 minutes, or until slices are tender. As they cook, heat 2 tablespoons butter in a medium skillet over medium-high and sauté mushrooms until browned. Stir mushrooms into stew along with remaining mustard and red wine. Simmer 5 minutes, then taste, and adjust seasoning. Serve hot. Cardamom Cake With Whole Pears For the pears: 3 medium-sized crisp, firm pears (such as Bosc), peeled but whole, with the stem left on 1 (750-ml) bottle dry white wine 1¼ cups (250 g) sugar 4 cloves 3 star anise 8 cardamom pods 2 cinnamon sticks For the cake 1½ cups plus 2 tbsp (200 g) butter, softened, plus extra for greasing 1 cup (200 g) sugar 4 eggs 1½ cups (200 g) self-rising flour (or all-purpose flour + 2 1/2 tsp baking powder) 2 tsp ground cardamom Pinch of salt 3 oz (90 g) white chocolate, cut into chunks 9x5 inch loaf pan METHOD Poach the pears: In a large saucepan, combine the pears, wine, sugar, cloves, star anise, cardamom, and cinnamon and poach for 30 minutes over low heat. Take the pears out of the liquid and set aside to cool. Add 2 ½ cups (500 ml) water to the poaching liquid and boil to reduce the liquid by half. Let cool. Make the Cake Preheat the oven to 350°F Beat the butter and sugar in a large bowl until creamy. Beat in the eggs one at the time. Don’t add a new egg until the previous one is incorporated. Sift the flour, cardamom, and salt over the batter and fold in. Grease a 9-by-5-inch loaf pan and line it with parchment paper. Grease the parchment paper. Spoon the batter into the pan. Press the pears into the batter, stem end up. Bake for 40 minutes, until a toothpick inserted into the cake part comes out clean. Allow to cool in the pan, then gently remove the cake from the pan to a rack to cool completely. Very carefully melt the chocolate: Set a heatproof bowl over a pan of simmering water, making sure the bowl doesn’t touch the water. Stir the chocolate in the bowl until melted. Using a spoon, drizzle the chocolate over the cake to create nice stripes on top. Let the chocolate dry for a bit and serve the cake in thick slices, with the reduced pear syrup poured on top. Service with ginger ice cream, if desired. 2017 McGregor Cabernet Sauvignon Ginger Ice Cream Mango Tea