Pecorino With Balsamic And Black Pepper Syrup Recipes

Steps:

• Heat grill or grill pan to high. Coat the surface of the grill with oil or spray to avoid sticking. Place fruits cut side down on grill and cook 3 to 4 minutes until warmed through and evenly marked.
• Heat the remaining ingredients (for the glaze) in small pot over medium-high heat or place on grill next to fruit. When the sauce reduces, it will become syrup-like in no time - less than a minute. If you burn food often or get distracted easily, cook it over lower heat. Otherwise, let it rip. When the balsamic sauce coats the back of a spoon and reduces by half, remove the pan from the heat and discard the ginger chunk.
• Arrange fruits on a platter and drizzle liberally with the glaze.

Steps:

• Briskly simmer vinegar, honey, and pepper in a 1- to 1 1/2-quart heavy nonreactive saucepan over moderately high heat, uncovered, until just syrupy and reduced to about 1/4 cup, 6 to 8 minutes. Cool to room temperature.
• Slice cheese and drizzle with syrup.

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the linguine and cook until it is al dente, stirring frequently, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
• Immediately toss the hot pasta in a large bowl with the butter to coat. While tossing the linguine, gradually sprinkle the cheese, pepper, and enough of the reserved cooking liquid evenly over the linguine to moisten. Add the arugula and toss to combine. Season the pasta, to taste, with salt. Divide the pasta among 6 plates and serve.

Steps:

• For biscuits:
• Position rack in center of oven and preheat to 425°F. Line baking sheet with parchment paper. Place flour, 4 tablespoons sugar, baking powder, and salt in processor. Using on/off turns, process to blend. Add butter; cut in using on/off turns until butter resembles large peas, about five 1-second intervals. Add cream; using on/off turns, process until moist clumps form. Transfer dough to lightly floured work surface. Gather dough into ball; flatten into 8 x 4-inch rectangle (about 1 1/4 inches thick). Cut lengthwise in half, then crosswise into 4 equal strips, forming 8 square biscuits. Transfer biscuits to prepared baking sheet and chill 20 minutes. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
• Brush top of biscuits with egg glaze; sprinkle with remaining 1 tablespoon sugar. Bake until biscuits are golden brown and tester inserted horizontally comes out clean, about 15 minutes. Transfer to rack and cool. DO AHEAD: Can be made 8 hours ahead. Let stand at room temperature.
• For filling:
• Mix strawberries, 5 tablespoons sugar, vinegar, and black pepper in medium bowl. Let macerate 30 minutes, stirring occasionally.
• Using electric mixer, beat cream, vanilla, and remaining 1 tablespoon sugar in another medium bowl until peaks form.
• Cut biscuits horizontally in half. Place bottom half of each biscuit, cut side up, on plate. Using slotted spoon, divide strawberries among biscuits. Spoon dollop of whipped cream atop strawberries. Cover each with top half of biscuit. Drizzle some of juices from strawberries around shortcakes.

Steps:

• In a large pot of boiling salted water, cook spaghetti until al dente. Reserve 1 cup pasta water. Drain pasta; return to pot.
• To pasta in pot, add 1 cup reserved pasta water. Gradually add 1 cup Pecorino, tossing constantly with tongs until cheese is melted; add pepper. Toss to coat pasta lightly; if desired, gradually add a little more pasta water to thin. Sprinkle with remaining 1/2 cup cheese, and serve immediately.

Steps:

• Combine first 3 ingredients and 1/2 tsp of kosher salt in food processor; pulse until parsley is finely chopped. With processor running, gradually add oil through food chute in a slow, steady stream. Pour herb oil through fine-mesh strainer, discarding solids. (We omitted this step as we wanted all of the goodness!).
• Heat 2 tbsps herb oil and fennel seed in a large, deep skillet or Dutch oven over medium heat. Add bell pepper, onion, 3/4 tsp kosher salt and 1/2 tsp black pepper. Cook, stirring often, 25 to 30 minutes (reducing heat if needed) or until vegetables are tender.
• Bring balsamic vinegar and sugar to a boil in a saucepan. Boil gently 3 to 5 minutes or until syrupy and reduced to 3 tbsps. (Watch carefully during last minute as syrup forms quickly.).
• Place fillets on an oiled baking sheet. Sprinkle with remaining 1/4 tsp kosher salt and 1/2 tsp black pepper. Drizzle 2 tbsps herb oil evenly on fillets. Roast in center of 425 degree oven 8 to 10 minutes or until fish flakes with a fork. Spoon peperonata vegetables onto 4 plates. Top with fillets. Drizzle remaining herb oil and 1/2 to 1 tsp balsamic syrup over vegetables and fish on each plate.