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PROVINCETOWN GUIDE
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| DIRECTORY |
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Provincetown :: Wednesday, May 22nd 2013
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A Recipe from Chef Laurence
The Mews' Stilton and Walnut Salad with Poached Pears
By Bari Hassman
April 14th, 2012
Chef Laurence De Freitas has run the kitchen at The Mews for the past thirteen years but he is far from bored. “There is always something new, another twist to get excited about”, he says. Still, after thirteen years he understands the need to balance his menu with new dishes and the things patrons come back again and again for. Laurence says his menu, “is like a wedding, there’s always something old, something new…”
| Laurence says his menu, “is like a wedding, there’s always something old, something new…” |
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One of the something olds, the Stilton and Walnut Salad with Poached Pears, is “a perennial favorite at The Mews, and the customers won’t allow it to be taken off the menu.”
Just in time for spring, Chef Laurence has generously shared the recipe with Provincetown.com. This salad makes a wonderful first course or add some grilled chicken or steak and turn it into an entrée. Enjoy.
|  Chef Laurence De Freitas. |
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To make this salad you will need:
Pears, (we like to use bosc pears, but any other pears in season will suffice) For 4/6 servings you will need 2 pears, 2 whole star anise, 1 3" stick of cinnamon, 4 whole allspice, 1/4 tsp saffron, 1 tablespoon lemon juice, 1 cup of white wine, 1/4 cup water, 1/4 cup sugar.
Peal pears, put into a small pot with the above ingredients, bring to a boil, lower temperature, cover and simmer until the pears are tender (this will depend on how ripe the pears were to start with)
Remove from heat, cool pears in juice and set aside.
That is the most involved part of this dish. The poached pears will keep refrigerated in their juice for at least one to two weeks if need to be.
The other ingredients you will need are: about 4 to 6 tablespoons of crumbled Stilton cheese 4 to 6 tablespoons of walnut pieces, enough spring greens for 4 to 6 guests, (we use mesclun or baby mix greens) and balsamic vinegar and extra virgin olive oil mixed with a touch of truffle oil
We like to serve this salad individually, slicing the pears vertically into 3 sections, slicing into each sections so that we can fan them on the plate. We put a handful of greens on the plate, the pear section fanned out on one side, the greens scattered with the crumbled Stilton and walnuts on top and the balsamic and oils drizzled on top.
That's it!
MEWS RESTAURANT & CAFÉ
429 Commercial St.
Provincetown
(508) 487-1500
Open Year Round
www.mews.com
“There is always something new, another twist to get excited about.”
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