Frank Linn - Chef
Arugula and Pear Salad with
Candied Pecans and Cranberry Vinaigrette
For the Salad...
1) 1 bunch Arugula - trimmed and washed
2) 1/4 # mixed Greens - washed
3) 4 oz. Chevre Goat Cheese
4) 1 ripe Pear - cored and sliced thin
5) 1/2 cup Pecans
6) Sugar to taste
7) 2 tbs. Canola Oil
1) Arrange pears and arugula onto the plate.
2) Toss the mixed greens with some vinaigrette to lightly coat and place
3) Toss the pecans and sugar into a bowl and mix well with canola oil.
Pour onto a sheet pan and put in the oven for 10 minutes. Remove and
let cool on the sheet pan. When cooled, place the candied pecans into a
plastic cup and into the pantry until ready to use.
4) Sprinkle the salad with goat cheese and the candied pecans.
For the Cranberry Vinaigrette...
1) 3/4 cup Salad Oil
2) 1/4 cup Balsamic Vinegar
3) 1/4 tsp. Salt
4) 1/8 tsp. Pepper
5) 1/2 cup bag whole Cranberries or canned
6) 1/4 tsp. Nutmeg
7) 1/4 tsp. Cinnamon
8) 1/4 tsp. Allspice
9) 1 cup Sugar
10) 1/8 cup Water
1) Place the fresh cranberries into a small sauce pan along with the sugar,
water and spices.
2) Cook the cranberries stirring frequently not to let them stick.
3) When the cranberries have thickened...let them cool.
4) To make the vinaigrette: combine all the other ingredients with the
cranberry mixture and process in a blender until smooth or leave the
processor out and mix as is.
5) Adjust for salt and balsamic to taste.
6) Yield 1 cup.
Pan-Seared Sea Scallops and
Foie Gras over
Red Swiss Chard with Black Currant Sauce
1) Place a saute pan over high heat.
2) When pan begins to smoke...add a litle canola oil.
3) Add the swiss chard tossing gently with a little salt and pepper.
4) Remove when chard is cooked thru and set aside.
5) Do the same with a saute pan and add scallops.
6) When the scallops have turned a deep golden color...turn over for 10
minutes and place onto a piece of paper towel and cover.
7) For the foie gras...place a pan over high heat. When pan begins to smoke,
place the foie gras into the pan without oil.
8) Don't worry, there is plenty of fat in the foie gras.
9) When browned, turn over and cook until the foie gras is soft and spongy
10) Place the chard onto the middle of the plate. Top with scallops and top
with foie gras.
11) To make the black currant sauce...steep the currants in the wine and brandy
12) Strain the mixture leaving some currants behind in the sauce.
13) Place into a sauce pan with the veal demi sauce.
14) Adjust for salt and pepper.
15) Warm the currant sauce in a small sauce pan and spoon sauce around the
plated chard, scallops and foie gras.
Pineapple Cheese Pie
The Thin Butter Crust...
(For a bottom crust and an optional upper
crust which is not needed for this recipe.)
1) 2 cups Pastry Flour
2) 1/2 tsp. Salt
3) 12 tbs. Unsalted Butter (1 1/2 sticks) - cold
4) About 7 tbs. Water - ice cold
5) 1 dash Vinegar
1) Mix together the flour and salt. Cut the butter into pieces the size of a
walnut ( about 1 1/2 tablespoons). Mix the flour and butter together in
a large bowl, using only your hands, until the butter begins to break up.
2) When the flour has just begun to pick up a little color from the butter,
add the water, a bit at a time, and mix until the dough starts to come
together. Since the exact amount of water needed will always vary, you
have to develop a feel for how much to use.
3) Remove the dough from the bowl to a floured surface and knead briefly,
just until the dough begins to smooth out. Wrap in waxed paper or
plastic wrap and refrigerate immediately. Allow the dough to rest for
at least 30 minutes.
4) When ready to roll out the dough, divide it in half. Place one half on a
floured surface; return the other half to the refrigerator which can be used
in recipes that require an upper crust. To roll out the dough, form into a
flat circle and quickly roll it out in the shape required. Always roll the
dough very thin (about 1/4 inch). Refrigerate until ready to use.
A good pineapple conserve or pineapple jam may be used as it is. Otherwise...
1) 1/2 cup crushed canned pineapple or grated fresh pineapple.
2) 3 tbs. Sugar or Honey.
3) 1 tsp. Cornstarch
4) 1 tbs. Water or Pineapple Juice
1) Gently stew the pineapple in its own juice until tender.
2) Then add 3 tablespoons of the sugar or honey to the pineapple and slowly
let it come to a boil.
3) Dissolve the cornstarch in the water or pineapple juice.
4) Add the cornstarch mixture to the boiling hot pineapple mixture and cook
for a moment...not too rapidly...until the mixture is clear and thickened.
5) Let it cool.
The Cheese Pie Mixture...
1) 1/4 cup Butter or Margarine
2) 1 lb. Cottage Cheese
3) 3/4 cup Sugar (can be half Honey)
4) 3 Eggs
5) 1 cup top Milk
6) 2 tbs. Cornstarch
7) 1 tbs. Lemon Juice
8) 1/2 grated Rind of Lemon
9) 1/2 tsp. Salt
1) Let the butter stand at room temperature to soften. Beat it thoroughly
into the cottage cheese.
2) Beat the yolks of 3 eggs and gradually beat the sugar (or half the sugar,
half honey) into them.
3) Stir the 1 cup of top milk slowly into the 2 tablespoons of constarch so
this dissolves in the milk. Then stir in the 1/2 teaspoon of salt.
4) Sometimes vanilla is preferred to flavor the pie. If so, stir 1/2 teasponful
into the milk mixture. When lemon is used, (and this complements the
pineapple flavor), stir the lemon juice and grated rind into the cheese
5) When things have been mixed in this order, thoroughly beat the egg yolk
and milk mixture together. Then add them slowly, stirring constantly,
to mix well to the cottage cheese mixture. Last of all, fold in the stiffly
beaten whites of the eggs. Again mix well but with a light motion.
The Final Preparation...
1) Take the chilled crust from the ice box and line a deep pie dish with it.
2) Spread the pineapple mixture over the bottom about 1/4 inch deep on the
3) Pour the cheese mixture on top.
4) Set in a quick 425 degrees f. oven for 10 minutes.
5) Reduce heat to moderate (350 degrees f.) and let baking continue for about
1 1/4 hours, until pie is lightly browned on top.
6) Let it get cold before eating.