I've been planning this menu a couple of days now. The smoked ham and the bosc pears used were from our boxes bought from Angel Food Ministries.
Sauteed Bosc Pears With Toasted Walnuts, Balsamic Reduction and Basil
* One bosc pear, cored and sliced into 1/4 inch slices (I used all 4 pears and doubled the other ingredients)
* 2 tsp butter
* Cinnamon to taste
* 1/4 c. walnuts (no walnuts, so used pecans)
* 1/4 c. balsamic vinegar
* 5 basil leaves, chiffonade into strips (picked fresh)
Preheat oven to 350 degrees, core and cut bosc pear into 1/4 inch slices.
Place balsamic vinegar in small sauce pan and gently heat until simmering. Allow to reduce, swirling occasionally until reduced to 25-30% volume, about 10 minutes. Reduction should be dark and thickened. Test by seeing if it coats the back of a spoon (and tastes good). Do not over reduce.
While vinegar is reducing, place walnuts on a cookie sheet and put in oven. Toast walnuts, turning once or twice for 6-7 minutes. Do yourself a favor and set a timer. It is very easy to burn toasting nuts. I set the time for 3 minutes, toss the nuts, then reset for another 3 minutes. Remove nuts from oven, allow to cool, then coarsely chop.
Heat butter in a pan on medium heat until it begins to foam. Add pear slices and sprinkle with cinnamon. Cook gently until slightly tender, about 3 minutes on each side. Turn with a thin spatula.
I cooked the pears til they were tender. I had to google online about when pears would be ripe, and found out that bosc pears are better for cooking than eating out of hand. Then found this recipe online here. This was delicious!!!
Here is the recipe for Ham and Spaghetti Parma from the cookbook Casserole Treasury, which is just one of my over 300 cookbooks. :-)
1 lb. cooked ham julienned
8-oz. pkg spaghetti, cooked
3/4 c. grated Parmesan cheese
1/2 c. butter
1 lg. mushroom sliced
2 tbs. minced or grated onion
1/4 c. flour
2 c. light cream or top milk
3/4 c. dry white wine
1/3 c. sliced green olives
1 pimiento cut in thin strips
1/4 tsp dried oregano or 3/4 tsp fresh, chopped
1/8 tsp fresh-ground pepper
1. Cook the spaghetti as directed on the package, but be careful not to overcook it -- it should be al dente, as the Italians say.
2. Drain and immediately toss it with q/2 c. of the cheese. Spread it out in a large buttered casserole and keep barely warm.
3. Melt butter in a large skillet and cook the mushroom and oion in it, over medium heat, 3-4 minutes. Skim out of the skillet and set aside.
4. Into the fat remaining in the skillet belnd four and gradually stir in the cream. Whin it thickens stir in the wine, cooked mushroom and onion, ham, olives, pimiento, oreagano, and pepper.
5. Spoon this mixture carefully over the spaghetti in the casserole, sprinkle with the remaining cheese, and broil 4-6 inches from the heat until golden. Serves 6-8.
I only used about 8 oz. of ham, used a 4 cheese blend instead of Parmesan, did not have mushroom, used whole milk, 1/4. c. of Southern Comfort since I didn't have any wine, no pimiento, except in olives, and I sprinkled in Italian seasoning and minced dried garlic. I also did not broil it.
This was also delicious. I am so thankful that I 'love' to cook. It gives me great joy to create wonderful tasting food.
That's it, I've got to head off to the scullery to wash dishes before Survivor comes on.
Have a nice evening.
Zone 10 ~ s.e. FL