Tuesday, August 21, 2012

But I'm a Gilmore

After realizing that casual dating isn't for her, Rory tries to break things off with Logan, causing him to agree to see her exclusively. Logan's family isn't happy about the match despite Rory's breeding. Luke's patience is tried as he takes over as temporary chef at the Dragonfly while pregnant Sookie is ordered to bed rest, but Sookie has trouble giving up control of her kitchen. Meanwhile, Paris finds out where Doyle has been all weekend.

Dress Like a Gilmore:

Brown hooded sweater, perfect for autumn.

Eat Like a Gilmore:

Luke's Fennel Salad with Goat Cheese

2 tbsps olive oil (roasted almond)
2 tbsps shallot (finely chopped)
2 tbsps fresh tarragon (chopped)
1 tbsp fresh lemon juice
34 tsp lemon peel (finely grated)
34 cup sliced almonds (3 ounces)
1Preheat oven to 400°F. Whisk first 5 ingredients in small bowl. Season dressing generously with salt and pepper.
2Spread almonds on plate. Whisk egg and 1 tablespoon water in small bowl; sprinkle with freshly ground black pepper. Turn goat cheese rounds in egg mixture, then coat with sliced almonds, covering all sides. Place on rimmed baking sheet. DO AHEAD: Dressing and goat cheese rounds can be made 4 hours ahead. Cover separately and chill. Bring dressing to room temperature and whisk before using.
3Bake goat cheese rounds until cheese is warm but not melted, about 10 minutes.
4Combine greens, cherries, and fennel in large bowl. Add dressing and toss to coat. Divide salad among 6 plates. Place 1 cheese round on each plate and serve.
1 tbsp water
11 ozs soft fresh goat cheese (cut crosswise into 6 rounds)
6 cups baby greens (packed mixed, spinach)
1 cup bing cherries (halved pitted fresh, dark sweet, 7 ounces whole unpitted)
12 cup fennel bulb (fresh)

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