Pear and Walnut Salad with Roquette and Parmesan

This is a contemporary salad which has actually been around for quite a while now and we regularly prepare it as part of our cooking holiday in France. I think it has achieved classic status.

The only thing that needs any preparation to speak of is the dressing, but the pears do need to be ripe and juicy – comice are perfect for this – and the parmesan needs to be shaved from a fresh block (if you haven’t got any to hand, a good strong cheese like stilton or feta will do very nicely indeed, but completely forget about using that dirty sock-flavoured sawdust sold in pots, laughingly labelled ‘Freshly Grated Parmesan’).

If you want to turn this from a starter into a main course just add some strips of dry-cured ham, smoked duck breast, or sauteed chicken livers.

Serves four

Ingredients:
2 ripe juicy comice pears
1 lemon
1 tblsp white wine vinegar
salt
1 tsp grain mustard
6 tblsp walnut oil
freshly ground black pepper
handful roquette
handful of fresh walnut halves, roughly crushed
small block of fresh parmesan

Method:
Peel and core the pears, then smear with a little lemon juice to prevent them turning brown.

Put the vinegar and a good pinch of salt in a screw-top jar and shake until the salt has desolved. Add the mustard and walnut oil, then shake again to emulsify – the emulsion will hold for ten minutes or so, but give it another jiggle just before you use it to dress the salad.

Assemble the salad: slice the pears lengthwise into thin segments and place them rustically on four serving plates along with the roquette, then scatter over the bruised walnuts. Drizzle with the vinaigrette.

Using a potato peeler, shave the parmesan over the salad, then ‘dust’ with a little ground black pepper.

About the author:
Fred Fisher is an experienced chef who has worked with TV chef Rick Stein, among others. He runs relaxed friendly hands-on cooking holidays in the Dordogne, France. Contact him at enquiries@cookinfrance.com or visit the website at www.cookinfrance.com
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When to Use High Heat on Your Barbeque

While some people really seem to have a knack for barbequing – always grilling up a perfect meal – for the rest of us, it is something that must be learned, not something that just comes naturally. Believe it or not, there is technique involved. It’s not just a matter of following your cooking instincts.

One of the main secrets of knowing exactly how to make a beautiful, tasty meal every time is knowing how and when to use high heat or very hot coals.

Though you may have heard the term "seal in the juices" when it came to barbequing, you may even have tried some techniques every now and then, but unless you’re doing it properly, you won’t be getting it right. For the best results, many barbeque chefs cook vegetables and medium-rare steaks by first using a high heat in order to sear the outside of the food and seal both the juices and the flavors inside.

Though this technique is good for foods that you don’t want to cook thoroughly, it shouldn’t be overused. If you’re cooking a meat such as hamburgers or pork ribs, they must be cooked all the way through in order to avoid bacterial contamination. Therefore, searing them to seal in the juices doesn’t do anything but give you dry, or charred food.

This can be explained by understanding the way that meat cooks on a barbeque. As it is heated, the cells and the fibers of the meat will tighten, squeezing out much of the juices. Therefore, if you’re only cooking a meat partially, searing it will help to seal in the juices by quickly cooking the outer layers of the food. However, if you should leave the food on this high heat, the inner layers will cook too quickly, vaporizing all of your precious and tasty juices. Try the technique a few times until you get it right. Pay attention to what you’re doing, so that when you do accomplish the right technique, you know how to repeat it.

When you are using high heat, the rule of thumb is to cook on each side for a maximum of five minutes (a total of ten minutes). After ten minutes, anything that you’re cooking should be moved aside to a medium heat so that it can finish cooking at that lower temperature.

There are many ways to recognize how hot your fire really is, to make sure that it’s always perfect for any kind of food that you’re cooking on your barbeque. One of the most common tests is simply to hold your hand a couple of inches away from the grill. If you’re only able to keep it there for about a second, your grill is at a high heat (that is, over 600ºF). If you’re able to hold your hand there fore a few seconds, it’s at a medium heat (around 400ºF). At a lower heat, you’ll be able to hold your hand there for over five seconds.

Remember, when it comes to high heat, practice makes perfect, and the perfect is well worth the practice!

About the Author:
Richard Cussons is a prolific and diverse writer. You can find out more about the origins of barbecues at Barbeque Grills Expert
Article Source: http://www.articles411.com

Basic Cookware Explained

What is All-Clad stainless steel cookware and why is it the best top-of-the-line bake ware you can buy? All-Clad cookware is made with a heavy aluminum inside which extends up the sides of the pan. It is coated with a stainless steel cooking surface and has an outside layer of magnetic stainless steel. This type of bake ware is ideal for cooking on a gas stove where the flames can burn up the sides of the pots and pans. These types of pots and pans are heavier than the less expensive kinds that you find at cheap discount stores. This cookware is extremely popular among the expert chefs, holds up well in high heat up to 500 degrees Fahrenheit and it comes in a nonstick version as well.

Maybe you like to do lots of browning. If so you may want to use uncoated or non coated cookware for your favorite recipes. A top brand of uncoated pots and pans are made by Wolfgang Puck. Chances are you will never see a review that will not give Wolfgang Puck high marks for its baking performance and price value. Uncoated bakeware has an aluminum plate as the foundation or base. It does not run up the side as does the All-Clad type which is a big reason why uncoated is less expensive.

Calphalon nonstick bakeware is a hard anodized aluminum bake ware with a nonstick coating. If you are looking for a cheaper brand that will perform almost as well as the more expensive ones this may be what you are searching for. Plus it is also lighter in weight than most All-Clad varieties or brands. It may require a little more energy on your part during cleanup though since most Calphalon nonstick pots and pans are not dishwasher safe. Another positive aspect to this type of cookware is that it can be used in your oven in temperatures up to about 400 degrees Fahrenheit.

Similar to Calphalon, Emeril (Emerilware) is a high quality cookware that compares favorably to other top-of-the-line pots and pans and is a very good value for the money. Your favorite recipe will still taste delicious. Famous TV chef Emeril Lagasse has this line made by All-Clad which is similar to their hard anodized cookware. The major difference is the designs added to the pieces. This cookware is made of hard anodized aluminum with nonstick cooking surfaces. It is not recommended for the dishwasher, but comes with a lifetime warranty. That is something you do not see everyday.

The debate about nonstick or uncoated has endured for many years, but which is actually better? Experts have always said that uncoated cookware gives better results, but nonstick has its advantages too. Fried eggs and pancakes are a couple of obvious examples of foods that are more fun to cook or bake on a nonstick surface. No more sticking to the pan during cooking or cleanup. Scraping cooked eggs off the pan is not one of the most enjoyable cooking activities. High quality nonstick skillets will contain a fully coated aluminum plate bonded with stainless steel allowing for even heat distribution. You can also find top brands that are dishwasher safe, although most manufacturers will recommend hand washing.

Starting with high quality cookware is a must if you are looking for the most enjoyable cooking experience. And before you can purchase the most ideal bakeware for your needs you have to ask yourself a few questions. How much can I afford? Will it bother me if they are not dishwasher safe? Do I want nonstick or uncoated? Would I prefer better cookware or easier cleanup? After answering these questions you will have a much better idea as to the type of cookware best suited for your personality.

About the Author:
Larry Johnson is the chief writer for MyCookware, one of the top online cooking information sites. Find facts about all different types of bakeware and cookware.
Article Source: http://www.articles2k.com

Are You Cooking Live Lobster Right?

Cooking a live lobster can often be a challenging task for someone who has never tackled this culinary task. The directions included will take away the mystery of cooking a live Maine Lobster and will turn you into a lobster cooking pro.

There is nothing more exciting than having a live lobster delivered to your doorstep. Especially when this lobster is alive and kicking! For starters you may be wondering if this is even possible, unless of course you live in the New England area. Well, it definitely is. With both Fedex and UPS offering overnight services you can receive live New England and Maine Lobsters at your doorstep within the continental US.

So what do you do with this lobster once it arrives, after all it needs to prepared for the dinner table. For starters the best thing to do is leave it in the package that it arrived in. Most likely it is an insulated foam box that also has frozen gel packs. This serves one primary purpose which is to keep your precious lobster cool and comfy during transit. Whatever you do, don't put it in fresh water, this will actually kill the lobster and we definitely do not want that to happen, at least not yet!

Lobster is best cooked alive, however if it doesn't arrive alive as long as it was kept cool it will still be okay to cook and to eat. The next thing to do is prepare the cooking area for you freshly delivered live Maine lobster.

Lets move forward with the preparation which will ensure you are cooking your live lobster correctly.

Prepare a large stock pot by adding water and bringing this to a boil. It is also important to know what size the lobsters are in order to ensure the proper cooking time. Generally speaking an invoice will be included that lists the contents and will specify the size of the lobsters. Also, if you ordered the lobsters online then just make a mental note of the size when ordering. Lobsters are measured in pounds vs. inches or some other measurement. The following chart lists the different weights and the accompanying cook times for each weight range:

1 lb. to 1-1/4 lbs. 15 minutes
1-1/2 lbs. to 2 lbs. 17-20 minutes
2 lbs. to 3 lbs. 20-minutes
3 to 6 lbs. 24-28 minutes
6 to 7 lbs. 28-30 minutes
8 lbs. & up. 4 minutes per pound

Once the stock pot has come to a boil it is now time to cook the lobster! Make note of the time for cooking and either set a timer or mark the time when cooking was started as well as when the lobster will be done.

Grab the lobster firmly around the body, behind the two main lobster claws. Put the lobster head first into the boiling water. To make sure you don't burn yourself you can simply release the lobster as it is entering the water. Their is the possibility that the lobster will kick a little so make sure that the lid to the lobster stock pot is put on immediately. The lobster is cold and will most likely stop the water from boiling as the temperature adjusts. This is normal and the water will begin to boil again momentarily. Leaving the lid on the stock pot helps to get the water boiling again quickly and ensures proper cooking throughout your fresh lobster.

Once the timer has gone off it is time to remove your cooked lobster. Use heavy duty utensils to remove your cooked lobster. They can sometimes be heavy so simple salad tongs most likely will not be sufficient. Once removed be careful not to grab or touch the lobster with your hands, they are extremely hot and will burn your skin. Let the lobster cool a little and then place it on the serving tray for presentation.

If the detailed directions are followed properly then there is no question that you will have cooked your live lobster properly. It is not a difficult process and anyone can pull this off with ease. Even if this is the first time you have ever cooked a live lobster be confident that armed with the correct information you can cook your lobster like a master chef.

About the Author:
Christopher
Quality Fresh Seafood has a large selection of seafood that can be delivered to your door. Visit for great seafood recipes where you can make sure you are cooking your live lobster correctly.
Submitted on 2006-09-23
Article Source: http://www.articlesarea.com/