Lunchbreak: Chef Nathan Sears makes roasted pears, confit red cabbage, white chocolate and onion purée

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Chef Nathan Sears

Thursday, September 18
Greenhouse Loft
2545 W. Diversey

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Roasted Pears, Confit Red Cabbage, White Chocolate and Onion Purée

Roasted Pears

4 pears, Bartlett. Cut in half and cored
1 quart apple cider vinegar
1/4 cup sugar
1 teaspoon brown sugar
1/4 teaspoon ground nutmeg
2 bay leaves
4 sprigs of thyme
2 Tablespoons butter
pinch of salt

Preheat oven to 375 degrees. In a small pot add in the apple cider vinegar, sugar, thyme, bay, brown sugar and nutmeg. Reduce until you have 1 cup of syrup. Working fast with the pears, cut in half, core and lay in a 9x13 casserole pan. Drizzle the pears with the syrup and bit with the butter. Place the pan in the preheated oven. Bake for 30 minutes.

Confit Red Cabbage

1 head red cabbage, cored and shaved thin
1 Tablespoon mustard seeds
1 teaspoon caraway
1 onion sliced thin
1/2 cup bacon fat or butter
1 Tablespoon salt

Preheat oven to 350 degrees. Combine everything in a 9x13 glass casserole dish. Cover with foil and cook for 1 hour or until tender. Adjust seasoning.

White Chocolate Onion Purée

1 1/2 pound sweet white onions
4 tablespoons butter
1 teaspoon salt
4 oz white chocolate

In a large pot add in the onions, butter and salt. Over medium heat cook for 30 minutes while stirring every so often. Once the onions are cooked and fully soft add contents to the blender along with the white chocolate. Adjust seasoning if needed.

Place about 1/2 cup of the cabbage on each plate. Place 1/2 of a pear on each plate. Add about 2 tablespoons of the white chocolate purée on top of the pear. Add shaved onion and pickled parsley over the top.

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