Recipes from the Market Table by Pascale Beale
Winter
Savory
Roasted Duck with Oranges (aka Canard a l'Orange)
Warm Asparagus and Wild Mushroom Salad
Black Cod with Herb Nut Crust
Arugula Salad with Shaved Pecorino and Caramelized Onions
Citrus Chicken Tajine with Apricots and Golden Raisins
Forbidden Rice Salad
Endives, Fennel and Smoked Salmon Salad
Shortcrust Pastry
Curried Carrot Soup with Cilantro Crème Fraiche
Sweet
Homemade Granola: An Easy, Quick and Healthy Recipe
Lemon Mousse
Flourless Chocolate Cake
Banana Date Pound Cake
Carrot Cake with Lemon Mascarpone Frosting
Sumptuous Pear and Pomegranate Pavlova
Autumn
Savory
Curried Cauliflower Soup with Crispy Brussels Sprouts
Zucchini, Spinach and Cheese Clafoutis
Stuffed Delicata Squash with Forbidden Rice
Persimmon, Apple and Shaved Brussels Sprouts Salad
Shaved Multi-Colored Carrot Salad
Butternut Squash
Roasted kale and Apple Salad
Green Salad with Herbs and Green Tomatoes
Figs
Grapes
Lentils
Mushrooms
Persimmons
Soup
Sweet
Lemon Bars
Apples
Grapes
Persimmons
Semifreddo
Summer
Savory
Three Easy Appetizers
Blueberries
Tomatoes
Fish
Plums
Peaches
Mint
Sweet
Eton Mess
Pluots
Plums
Peaches
Figs
Apricots
Spring
Savory
Spring 'Pasta'
Zucchini Tarts with Herb Salad
Petit Farcis - Stuffed Spring Vegetables
Rainbow Carrot Salad
Tomates Mimosas de Genevieve Fay
Potato and Celeriac Gratin
Pesto Duo : 2 easy pesto recipes
Meyer Lemon Roasted Salmon
Warm Leek, Snap Pea and Burrata Salad
Sweet
Stone Fruit Clafoutis
Lemons
Tips
Vinaigrettes
Tips

The very first time I tasted a persimmon I was not impressed. It had a gelatinous texture that I really did not find appetizing – my apologies to everyone who likes Hichiya persimmons. So it took some convincing, on the part of a friend at the farmers market, to get me to taste the Fuyu variety. ‘Come on’ she cajoled, ‘you’ll love it’. I really was not convinced but she was absolutely right. I bought masses of them. I love their crunchy, sweet texture and found them to be hugely versatile. They are marvelous in salads, and bring an extra dimension of color to the dish. They grill and roast well which gives the fruit an added depth in flavor and of course you can just munch on one too. They are abundant now at the local markets – just be sure to ask for the Fuyu variety!

FUYU PERSIMMON SALAD

Serves 8 people

Olive Oil

4 large (or 8 small) Fuyu persimmons – washed and sliced

3 tablespoons lemon olive oil

1 tablespoon fig balsamic vinegar

Salt

Pepper

1 bunch basil leaves – leaves left intact

½ bunch purple basil leaves – leaves left intact

½ bunch cilantro – leaves left intact

4 oz Mache

4 oz feta - crumbled

  1. Pour a little olive oil into a large bowl. Add in all the persimmon slices and toss to coat well.
  2. Pour the lemon olive oil and the fig balsamic vinegar into a salad bowl and whisk together. Add a good pinch of salt and some black pepper and whisk again. Place serving utensils on top of the vinaigrette. Place all the remaining ingredients on top of the utensils.
  3. Place a large skillet or cast iron ridged pan over medium high heat. When the pan is hot, add the persimmon slices and cook for 1-2 minutes on each side. Once they are cooked (you may have to do this in batches) add them to the salad bowl. Toss and serve whilst the persimmons are still warm.
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