Peachy the Magazine October/November 2013 | Page 46

The Fall Harvest Feast

Wishing that you, too, had a weeknight
back up plan that doesn’t involve anything frozen or fried? See below for links
to similar concepts in cities from Los
Angeles to Boston.
And for those weekends where you feel a
little bit more ambitious—get out your
shopping list and take note: this Fall
Harvest Feast courtesy of Chef Bruce
is the perfect menu with which to do a
little seasonal entertaining. Gather some
friends, open a bottle of wine, and enjoy.

Paleta, Los Angeles, CA
Dinner at your Door, Portland, OR
White Sparrow Food Company,
Denver, CO
FM Provisions, Dallas, TX
Scratch DC, Washington, DC
Foodery, Boston, MA
Portable Chef, New York, NY

TENDER BEET GREENS SALAD WITH CRISPY BACON TIPS, GOAT CHEESE,
CORN BREAD CROSTINI & BALSAMIC POACHED PEAR VINAIGRETTE
serves 4

1 pound of tender beet greens, tough
stems removed, washed and dried
4 slices of thick smoked bacon
(we use applewood)
fresh goat cheese, crumbled
4 slices Cornbread (see recipe on next
page) cut into 1?4" wide by 3" long
3 to 4 tablespoons Balsamic Poached
Pear Vinaigrette (see recipe on page 48)
Cut the bacon into 1" pieces and place
in a skillet on low heat. Render the fat
out completely until bacon is crispy.
(Low heat will allow you to slowly melt
46

PEACHY

the fat without burning the bacon.) Once
cooked, place the bacon on paper
towels to soak up any leftover fat that
is clinging to the bacon.
While bacon is rendering, place your
cornbread slices in a sheet pan and
bake on 350 for approximately 10 to 12
minutes. You are looking for a golden
brown crust on the cornbread.
In a medium bowl, toss the beet greens
with the vinaigrette to taste.
Place a mound of salad on each plate.
Scatter the bacon and goat cheese on top,
then arrange the crostini on each plate.