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Critique my menu, please? (Really need input on the roasted pear with blue cheese...)

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Critique my menu, please? (Really need input on the roasted pear with blue cheese...)

shanagain | Dec 15, 2012 06:45 PM

We're doing beef rib roast, potatoes au gratin, roasted carrots and grilled asparagus as our "non-negotiables" but I've been tempted by roasted pear with blue cheese & walnuts with thyme (or I might go off the reservation and use rosemary instead) as another side, not a first course. (Negotiable, I may be leaning toward a first course after all now, need input.)

My dad is bringing a fantastically easy to drink Australian cabernet sauvignon (among others), Mitolo the Jester ('10, 94 rated) that I feel will be perfect with the pears, as well as the roast, of course. But please, tell me if I'm wrong about pears with beef. My gut tells me it's going to be good, but I'd definitely like any input from those of you who've tried the pear dish. (Oh, I'll probably do a few of the pears with goat cheese as my 15yo is not a blue fan yet.)

Which brings me to more roasted pears. I've decided to serve a roasted pear trifle (which will resemble no recipe ever when I'm done with it - I think I want to do a pear half on top of an amaretto-heavy trifle rather than in the trifle itself) but of course now I'm thinking it's kind of pear heavy for the entire menu.

Thoughts? I know you have 'em!

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