Arugulawalnutpatewithbelgianendive Recipes

EGGPLANT WALNUT PATE BY DR ANDREW WEIL

Steps:

• Preheat oven to 450°F Pierce the eggplant with a fork in several places and bake until very soft, about 45 minutes.
• While the eggplant is baking, grind the walnuts in a food processor until very fine, and set aside.
• Remove the eggplant from oven, slash to let steam escape, drain off any liquid, and scrape the pulp into a food processor with the ginger root, garlic and olive oil. Process until smooth.
• Add the ground walnuts and allspice, and process until smooth.
• Season to taste with the salt, and hot pepper sauce.
• Spoon into a small loaf dish and chill several hours or until firm.

SEARED BELGIAN ENDIVE WITH WALNUT GREMOLATA

Steps:

• To make the gremolata, mix together walnuts, parsley, lemon zest, fleur de sel and garlic, if using. Set aside.
• Heat olive oil in a medium or large skillet over medium heat. Place endive halves in the skillet, cut side down. They should not be touching one another. Season with kosher salt and pepper and cover pan loosely. Cook until golden brown on the cut side, 5 to 7 minutes. Remove from heat and transfer to a platter or to individual plates, cut side up.
• Sprinkle a generous tablespoon of gremolata over each endive half. Drizzle with walnut oil and serve warm.

BAKED BELGIAN ENDIVE WITH PECORINO AND WALNUTS

Steps:

• Preheat oven to 350°F. Toss endives with oil and salt and pepper to taste in a 13- by 9-inch shallow baking dish and arrange, packed, in 1 layer. Bake, covered with foil, in middle of oven until tender, 30 to 40 minutes.
• Sprinkle evenly with walnuts and cheese and bake, uncovered, 10 minutes.

PORK TENDERLOIN WITH ARUGULA ENDIVE AND WALNUT VINAIGRETTE

Steps:

• Preheat oven to 375°F with rack in middle.
• Pat pork dry and sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat vegetable oil in a 12-inch ovenproof heavy skillet over medium-high heat until it shimmers, then brown pork on all sides, about 6 minutes total.
• Transfer pork in skillet to oven and roast until an instant-read thermometer inserted into center registers 145 to 150°F, 20 to 25 minutes. Transfer to a cutting board and let stand 10 minutes.
• While pork stands, add vinegar to skillet (be careful; handle will be very hot) and boil, scraping up any brown bits, until slightly reduced, about 30 seconds. Transfer to a heatproof measuring cup and add enough olive oil to bring total to 3/4 cup liquid.
• Pulse 3/4 cup walnuts with garlic, water, 1/2 teaspoon salt, and 1/4 teaspoon pepper to a coarse paste in a food processor. With motor running, slowly add oil mixture to make vinaigrette.
• Toss arugula and endive with just enough vinaigrette to coat, then divide among plates. Top with thin slices of pork and drizzle with remaining vinaigrette. Crumble remaining 1/4 cup walnuts over pork.