Week of 10/2/2000

Blackened-Steak Salad

Spice Mixture
1 Tbls. paprika
2 tsp. ground black pepper
1 1/2 tsp. salt
1 tsp. garlic powder
1 tsp. cayenne pepper
1/2 tsp. dried oregano
1/2 tsp. dried thyme

Salad
1/4 cup olive oil
2 Tbls. balsamic vinegar
1 tsp. Dijon mustard
6 cups (packed)mixed baby greens
1/2 green bell pepper, thinly sliced
1/2 cup thinly sliced red onion
2 5-6 oz. beef tenderloin steaks, each about 1/2 inch thick
3 Tbls. butter, melted
3 Tbls. crumbled blue cheese
(about 3 oz.)
1 tomato, quartered

Spice mixture: Mix all ingredients in small bowl. Store in airtight container until ready for use. For salad: Whisk oil, vinegar and mustard in large bowl to blend. Season with salt and pepper. Add greens, bell pepper and onion and toss to coat. Divide salad between 2 plates

Spread spice mixture on plate. Coat both sides of steaks with spice mixture. Dip both sides of steaks into melted butter. Heat heavy large skillet over high heat until very hot. Add steaks and cook to desired doneness, about 2 minutes per side for medium-rare. Transfer to cutting board; let stand 2 minutes. Thinly slice steaks crosswise. Arrange slices atop salads. Sprinkle with cheese. Garnish with tomato and serve. Serves 2.
Optional additions: Roasted red skinned potatoes and sauteed mushrooms.

Green Beans with Red Onion and Olives
Flavorful and easy...

1/3 cup minced red onion
2 tsp. balsamic or red-wine vinegar
1/4 tsp. salt, or to taste
1 Tbls. olive oil
1/2 lb. green beans, trimmed and cut into thirds
5 Kalamata or other brine-cured black olives, pitted and sliced thin

In a bowl stir together the onion, vinegar, salt and the oil and let the mixture stand. In a steamer, steam beans, covered, for 7 to 8 minutes or until they are just tender. Add to the bowl while still hot and toss them well with the olives. Serves 2.

Pear Dumplings with Honey Cream
Truly an impressive fall dessert!

1/3 cup sugar
1/4 tsp. ground cinnamon
3 large Bartlett pears
2 1/2 cups all-purpose flour
2 1/2 tsp. baking powder
1/4 tsp. salt
3/4 cup plus 1 Tbls. butter
2/3 cup milk
1 cup heavy or whipping cream
1/4 cup honey

In small bowl, mix sugar and cinnamon; set aside. Peel pears. Cut each pear lengthwise in half; remove core. Set pear halves aside.

Preheat oven to 375 degrees. Combine flour, baking powder and salt in large bowl. With pastry blender or two knives used scissor-fashion, cut in 3/4 cup butter until mixture resembles coarse crumbs. With fork, stir in milk; quickly mix ingredients until they form a soft dough that holds together and leaves side of bowl. Reserve 1/3 cup dough. On well-floured surface, with floured rolling pin, roll dough into an 18” by 12” rectangle. With pastry wheel or knife, cut dough into six 6-inch squares. Cut remaining butter into six pieces.

Center a pear half, cut-side down, on each square and spoon scant 1 Tbls. cinnamon mixture over pear. Dot with one piece of butter. Moisten corners of dough square with a few drops water; bring corners up over pear half, pinching corners to seal well. Repeat with remaining pastry squares, pear halves, cinnamon mixture and butter. With spatula, place dumplings about 2 inches apart in a 13 x 9 metal baking pan.

On floured surface, with floured rolling pin, roll reserved dough 1/4 inch thick. Cut 12 leaves from dough. Moisten leaves with water; press two leaves, moistened side down, on top of each dumpling. Bake dumplings 30 to 35 minutes until golden.

While dumplings are baking, in 2 quart saucepan, heat heavy or whipping cream to boiling over high heat, stirring occasionally. Boil until cream is reduced to about 3/4 cup. Remove saucepan from heat; stir in honey until blended. Cool cream mixture slightly. Serve dumplings warm with warm honey cream. Makes 6 servings.