Home
In this issue
April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

Fall pear salad transformed into gooey grilled cheese

By Joe Gray



JewishWorldReview.com | Fall makes me think of pears, and pears make me think of that oft-seen salad in which the fruit is paired with walnuts and chunks of blue cheese over lettuce.

It's popular in restaurants for a reason. The sweet and juicy pears play off the salty rich cheese, while the walnuts add texture and their nutty rich flavor.

The combination seemed ripe for tinkering. What if I used radicchio instead of the typical mixed greens. And could the blue cheese be melted on croutons? And — that kind of musing led nowhere. It was merely the same salad with a few swap-outs. But wait? What if the pears and cheese go into a grilled sandwich? And use Asian pears, for their crisp flesh and floral notes. Now I was interested, and it led to this.

Tips: If you cannot find pepper jelly, experiment with another preserve for a bit of sweetness (apricot? fig?) or giardiniera for heat. Or both. If the radicchio makes the slaw too bitter, add a little honey or fresh orange juice to the dressing.



GRILLED PEAR AND BLUE CHEESE SANDWICH WITH SLAW

PREP: 20 minutes trick.
COOK: 10 minutes
Servings: 2


  • 1/4 cup extra-virgin olive oil

  • 1 tablespoon fresh lemon juice

  • 1/2 teaspoon finely grated lemon zest

  • 1/2 teaspoon coarse salt

  • 1/2 head radicchio, cored, sliced in thin ribbons

  • 1 small bulb fennel, cored, julienned

  • 1/4 cup walnut pieces, toasted

  • 4 slices rustic bread

  • 2 ounces blue cheese, at room temperature

  • 1 medium Asian pear, cored, thinly sliced

  • 1 to 2 tablespoons jarred pepper jelly




WE FEED YOUR SOUL, INTELLECT --- AND STOMACH

Every weekday JewishWorldReview.com publishes what many in the media and Washington consider "must-reading". HUNDREDS of columnists and cartoonists regularly appear. Sign up for the daily update. It's free. Just click here.


Whisk 2 tablespoons olive oil, lemon juice and zest, and 1/4 teaspoon salt together in a small bowl. Spoon half the vinaigrette over the radicchio and fennel in a bowl; toss. Sprinkle with remaining 1/4 teaspoon salt. Toss again; add more dressing, if needed. Top with the walnut pieces.

Spread the blue cheese over one side of 2 slices of bread, gently mushing into the bread so cheese doesn't fall off while cooking. Layer the pear slices on top. Spread pepper jelly over one side of the other 2 slices of bread. Sandwich the pepper jelly slices over the pear and cheese slices. Spread the tops and bottoms of the sandwiches with a little olive oil.

Heat 1 tablespoon olive oil in a skillet or griddle over medium-high heat. When hot, add the sandwiches; cook, turning once, until golden brown and the cheese melts. Serve with the slaw alongside.

Note: Toast the nuts in a dry skillet over medium heat until fragrant, about 5 minutes.

Nutrition information: Per serving: 744 calories, 42 g fat, 11 g saturated fat, 27 mg cholesterol, 79 g carbohydrates, 17 g protein, 1,350 mg sodium, 10 g fiber.


Interested in a private Judaic studies instructor — for free? Let us know by clicking here.

Sign up for the daily JWR update. It's free. Just click here.

© 2013, Chicago Tribune Distributed by MCT Information Services

Quantcast