Passion Project’s Fresh Family Recipes

This issue of Madeworthy is dedicated to passion projects, and our featured chef, Marcus Pasley, has followed his passion for sharing his food across the country. He cooked in prestigious restaurants from Seattle to Dallas before establishing four beloved restaurants in our fair city. His Escarole and Walnut Salad and Eggs in Purgatory match perfectly with a dessert of pears and halloumi.

Escarole and Walnut Salad

Escarole is a chicory family member and a cousin of endive and radicchio. It’s much less bitter than its cousins and is a lovely base for the walnuts, apples, and Manchego that Chef Paslay pairs it with.

Ingredients

For the vinaigrette

• 1 shallot, minced
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 2 tablespoons olive oil
• Kosher salt and freshly ground pepper

For the salad

• 1 head escarole, cored and chopped (about 6 cups total)
• 1 small, crisp, sweet-tart apple such as Fuji or Honeycrisp, cored and thinly sliced
• 3 tablespoons walnut pieces, toasted
• ½ cup sliced red onion
• 3 ounces Manchego cheese, thinly shaved

Directions

For the vinaigrette

Add the shallot, vinegar, and mustard to a mason jar. Add the olive oil and season with salt and pepper. Shake well to emulsify. Set aside.

For the salad

Place the escarole in a large bowl and add the vinaigrette. Toss to coat. Add the apple, walnuts, red onion, and cheese and toss again to combine. Season with salt and pepper and serve immediately. Serves 4 to 6.

Eggs in Purgatory

Eggs in Purgatory, also known as shakshouka, are simply eggs poached in a spicy sauce of tomatoes and peppers. Chef Paslay’s version is an easy and delicious meal perfect for a weekend brunch or a weeknight dinner.

Ingredients

• 3 pieces bacon, cut into lardons (lardons are small strips or cubes of bacon or other pork)
• 1 tablespoon olive oil
• 1 cup yellow onion, thinly sliced
• 1 clove garlic, minced
• 1 24-ounce jar of Rao’s Homemade Arrabbiata Sauce (available at most grocery stores)
• 1/8 teaspoon crushed red pepper flakes
• 4 extra-large eggs
• 1 tablespoon freshly grated Italian parmesan cheese
• 1 ½ teaspoons fresh parsley leaves, minced
• Flaked sea salt, such as Maldon, and freshly ground pepper
• 1 to 2 slices of toasted country bread per person

Directions

Heat 1 tablespoon olive oil in a medium (10-inch) sauté pan. Cook the bacon lardons in the oil until they are crisp. Add in the onions and cook over medium to medium-low heat, stirring occasionally, for 5 to 7 minutes or until tender and starting to brown. Add the garlic and cook for 1 minute. Add the arrabbiata sauce and red pepper flakes and bring to a simmer. Simmer over medium-low heat for 5 minutes.

Crack 1 egg into a small bowl, making sure not to break the yolk. Use the edge of the bowl to make an indention in the sauce as you pour the egg in. Repeat this process with the remaining 3 eggs, being sure to place them on opposite sides of the pan. Cover the pan tightly and cook over medium-low heat for 4 to 6 minutes or until the whites are set and the yolks are still runny. Sprinkle with the parmesan cheese, parsley, sea salt, and pepper. Cover the pan again and cook for 1 more minute.

To serve, use a large spoon to scoop up two eggs per person and some of the sauce and carefully transfer to shallow bowls. Spoon the remaining sauce around the eggs and serve hot with the toasted bread. Serves 2.

Pan Seared Halloumi with Sautéed Pears

This is a recipe I came up with for TanglewoodMoms.com. It’s still a favorite in our home. You can find halloumi at Central Market and some other grocery stores.

Ingredients

• 1 slice halloumi cheese per person
• 1 tablespoon butter per person (I know this sounds like a lot, but it’s really not)
• ½ Bosc or Anjou pear, peeled, cored, and sliced, per person
• Local honey for drizzling

Directions

Melt the butter in a large sauté pan or skillet over medium heat. Pat the slices of halloumi dry with paper towels and pan sear for about 2 minutes per side. Remove the slices to individual plates and keep warm while you prepare the pears. Into the butter remaining in the pan, add the pears and sauté until the pears are golden brown, about 4 minutes. Pour the pear over the cheese, drizzle with honey, and serve with a wonderful dessert wine.