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| 4 x ca. 30 g | Camembert cheese |
| 1 Tasse | Seasoned flour; ( flour seasoned with salt & pepper) |
| 1/2 Tasse | Egg wash; ( beaten eggs) |
| 1 Tasse | pecans finely chopped |
| 1 x ca. 30 g | (2 Tbl) Butter |
| | Pear Confit; ( recipe follows) |
| | Field greens or mesclun; (mixed baby greens) salad for 2 |
| | Grilled or toasted bread |
| | Balsamic or other vinaigrette |
| 1 x ca. 30 g | (2 Tbl) Butter |
| 2 | Ripe pears; peeled & diced |
| 1 Esslöffel | sugar |
| 1 Prise | cumin |
| 1 Prise | cloves |
| 1 Esslöffel | Dried cranberries; (craisens) |
| 2 Esslöffel | Apple cider vinegar |
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Posted in the Houston Chronicle from the Grange Restaurant...
Preheat oven to 375 degrees. Dip cheese in flour, then in eggs, then in pecans. Heat butter in ovenproof skillet and brown cheese on both sides. Place skillet in oven until cheese turns soft, about 5 minutes. Remove cheese from skillet and serve with Pear Confit, salad and very lightly grilled bread.
Dress greens with a balsamic vinaigrette (1 part balsamic, 2 parts pure olive oil, 1 chopped shallot & 1 tsp brown mustard whisked together). Makes 2 servings.
Pear Confit: Heat butter in skillet until foamy; add pears & cook until brown. Add sugar & let caramelize 1 minute. Add cumin, cloves and cranberries. Add vinegar. Deglaze pan by stirring up browned bits from the bottom. Remove from heat. Serve with Camembert Crisp.
Jan 15, 98
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