Greens With Fruit Cheese And Nuts Mark Bittman Recipes

GREENS WITH FRUIT, CHEESE, AND NUTS (MARK BITTMAN)

Steps:

• Make the vinaigrette: combine oil, vinegar, salt, and pepper in a blender; turn the.
• machine on; a creamy emulsion will form within 30 seconds; taste and add more.
• vinegar a teaspoon at a time until the balance tastes right to you.
• Add in shallot, if using, and turn the machine on and off a few times until the shallot is minced within the dressing; taste, adjust seasoning; serve at room temperature.
• Make the salad: peel and core the fruit; if large, cut fruit into ½ inch chunks.
• Toss the fruit with the lemon juice; cover and refrigerate for up to 2 hours.
• Crumble the cheese into small bits; cover and refrigerate until needed.
• Place the nuts in a dry skillet, turn the heat to medium, and toast then, shaking the pan frequently until they are aromatic and beginning to darken in color, 3-5 minutes.
• When you are ready to serve, toss the pears, cheese, and greens together with as much of the dressing as you like.
• Chop the nuts coarsely, sprinkle them over all and serve.
• Other good fruit, cheese, and nut combinations.
• *grapes, parmesan, pine nuts.
• *oranges, manchego, almonds.
• *apricots, goat cheese, pecans.
• *dried apricots, blue cheese, walnuts.
• *cantaloupe or honeydew, cotija, pepitas.
• *blueberries, asiago, pistachios.
• *dried plums, feta, hazelnuts.
• *dried pineapple, Brie, cashews.
• *peaches, ricotta salata, pecans.
• *plums, fontina, almonds.

GREEN TEA BROTH WITH UDON NOODLES (MARK BITTMAN)

Steps:

• Put 7 cups water in a large pot with a tight-fitting lid and bring to a boil. Remove from the heat and let rest for a couple minutes. Stir in the tea leaves (or use a tea ball, cheesecloth, or some other mesh contraption), cover, and steep until fragrant and richly colored, 5 to 10 minutes. Strain the "tea broth" through a strainer and put the tea in a large saucepan. Discard the tea leaves.
• Bring the tea broth to a boil and sprinkle with salt. Stir in the udon. When the broth returns to a boil, add 2 cups of cold water. When the liquid returns to a boil, turn the heat down so that it bubbles gently without overflowing. Cook, stirring occasionally, until the noodles are just tender, usually 5 to 7 minutes, but it could be more depending upon the brand you use. Taste and add more salt, a few grinds of pepper, and the mirin or sugar, if you like, and serve.

STONE-FRUIT CHUTNEY

Steps:

• Combine fruit, brown sugar and water in a skillet and bring to a boil.
• Reduce heat and simmer until just tender, about 15 minutes, stirring occasionally.
• Add orange juice and ginger, curry powder and a pinch of ground cloves. Simmer, reducing mixture to desired thickness.
• Partly cool, then stir in raisins and toasted nuts (like macadamia), and serve.