Chris' Recipes

Bon Appetite!

Roasted Vegetable Medley and Pears with Blue Cheese

Written By: Chris - Apr• 10•14

We go in streaks of blue cheese and I’ve really been liking it!  I had recently prepared a surf and turf meal that Bill paired with both a red and a white wine!  I had some Castello Blue Cheese on hand, which is a soft, triple cream cheese that hails from the land of Denmark.  This Danish cheese is known for having a pleasantly sharp taste and an appetizing flavor.  It is made from cow’s milk and is mild, while creamy.  It goes well with a variety of food pairings and gets its distinct, streaked appearance from the mold used to produce it.  I know, it sounds gross to some people, but I’ve grown fond of many of the milder varieties.  You can serve blue cheese on its own, add it to salads or even use it as a base for dips and salad dressings.  It has a number of nutritional drawbacks – like being high in fat and calories, which means that it’s best consumed in moderation.  But it does offer some nutritional value, and eating it boosts your vitamin and mineral intake of protein and vitamin B-12.

For this meal I also decided to use this great seasoning blend from “The Gourmet Collection” that my friend Laura gave me.  It is great on vegetables and it includes a great combination of flavors.  I’ve actually found a variety of their blends at Home Goods recently!  I wanted to create a different side dish and thought it all sounded good with roasted pears!  Give this a try, it was awesome with a bit of sweet, salty and savory!

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Ingredients:

10 Brussels Sprouts, cut in half
1 Cup Cauliflower, cut into small pieces
1/2 Onion, roasted
2 or 3 Pears, peeled, cored and cut in half
Fresh Lemon Juice, to toss pears and prevent browning
2-4 Tablespoons of Seasoning
2 Tablespoons Olive Oil
2-4 Tablespoons Blue Cheese
Salt & Pepper

If you don’t have the pre-blended seasonings, just blend your own including some of the ingredients listed on the label!  (Salt, onion, paprika, red bell pepper, sugar, mustard powder, garlic, soy bean, celery seed, black pepper, coriander, oregano, cumin, and sage.)

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Preheat the oven to 400 degrees.

I start by roasting onions, which takes much longer than the other vegetables.   Cut the onions in half and season with salt and pepper.  Place on cookie sheet, cut side down and bake until done – when the bottoms, or cut side has turned golden brown and caramelized.  It usually takes 45 minutes to an hour, depending on the size.

Meanwhile, clean and chop the remaining vegetables, coat with olive oil and sprinkle with some of the spice blend.

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Choose semi firm, but ripe pears.  Peel the pears and slice them into halves.  Remove the core and seeds from each pear.  Toss them in some lemon juice to prevent them from turning brown and then brush them with a light coating of olive oil

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Once onions are almost cooked, remove the skins and discard.  I cut them into smaller pieces added the brussels sprouts to the same baking sheet.  These need to roast for 35 to 40 minutes.  The pears need about 20 minutes, as does the cauliflower so add these items during the final portion of the cooking time accordingly.

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Once the vegetables and pears are cooked, cut the pears gently into cubes about the same size as the other vegetables.

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Crumble the blue cheese over the vegetables while they are warm.  Toss gently and serve immediately.

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We enjoyed this medley along side of a steak with an additional dollop of the blue cheese and shrimp.

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The meal was paired with a wonderful sweet 2012 EROICA Reisling and an awesome, bold 2006 Pine Ridge Merlot!

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It was splendid!

Enjoy!
Cheers!
~Chris

 

 

 

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