On a white sauce — parm/garlic — with a little mozzerella sprinkled atop for more better cheesiness. Fennel baked on, and a little raw added post render with the leaves.
Most marvelous, though pears scarcely there, skinned slim for concerns of proper sentiment — notably. Redressed while baking with more sauteed which would be the proper, thicker presentation proposition. A bit fussy as it were, though, with the sauce and all.
Also, balsamic reduction lightly drizzled over top.
Continue reading Pear, goat cheese, fig & fennel, and arugula flat bread
The corn tortilla streak has ended: Four straight before landing on a pastry – nice.
This turned out very nicely, a good combination of sweetness from the pears, bitterness of arugula and lemon, and savory from the cheese.
A few leaves of arugula were placed first, topped by sliced pears, basil, lemon zest, minced ginger, crumbled goat cheese and chopped walnuts. 450f for 20-25. A little arugula dropped atop after baking.
There was a really interesting spring roll filling I once browsed across, with veggies, arugula and some sort of mustard sauce. As normal the link was forwarded to myself for later access but sat for a time until we came across arugula – that was then used for something else.
When finally the rolls were re-addressed, we found the link had been erased and none of the usual suspects were the source. Searches, also, were useless.
So we made do with marinated, sautéed shitake, shoe-string cut green beans, some sprouts, a pinch of pumpkin seeds and, of course the arugula:
Three for me and one destroyed by Will who enjoyed well more than half the green beans and thouht the rice pancakes were pretty neat.