Share recipes and cooking tips. Every fortnight, a selected entry will be featured in What’s Cooking? and its sender crowned NRI Pulse’s Gourmet Chef. Pls. send contributions to contact@NRIPulse.com with What’s Cooking? in the subject line.

Fall Salad

For the vinaigrette:
1 tbsp finely chopped shallots
3 tbsp sherry vinegar
3 tbsp olive oil
1 tbsp honey
Salt to taste
Freshly ground black pepper

For the salad:
12 cups lettuce, shredded
3 Asian pears, cored and sliced
2 cups red grapes
3 tbsp chopped walnuts
3 tbsp crumbled blue cheese

For the vinaigrette: 
Place all the ingredients in a mixing bowl and whisk to combine. Adjust the salt and pepper to taste. 

For the salad: 
Toss the lettuce, pears and grapes with the vinaigrette in a large bowl. Sprinkle with the walnuts and blue cheese. Serve with bread on the side. 



Fall Pasta

Ingredients:
1 16-oz. package pasta of your choice
2 tbsp olive oil
1 medium onion
1 1/2 cups zucchini, chopped into 1/2-inch cubes
2 cloves garlic, crushed
2 1/2 cups eggplant, chopped into 1/2-inch cubes
2 ripe, medium tomatoes, diced
1/3 cup grated parmesan cheese

Method:
Cook and drain pasta. In a large frying pan, heat olive oil over medium heat. Add onion and zucchini to frying pan and cook, stirring often, for about 5 minutes. Add crushed garlic and eggplant, and continue stirring frequently. When eggplant begins to soften, about 4 minutes, reduce heat to low and add tomato. Continue stirring gently for about 5 minutes. In a large serving bowl, combine pasta, vegetables and grated Parmesan cheese. Serve immediately.  

Autumn Cheesecake

Ingredients:
1 cup graham cracker crumbs 
1/2 cup finely chopped pecans 
3 tablespoons white sugar 
1/2 teaspoon ground cinnamon 
1/4 cup unsalted butter, melted 
2 (8 ounce) packages cream cheese, softened 
1/2 cup white sugar 
2 eggs 
1/2 teaspoon vanilla extract 
4 cups apples - peeled, cored and thinly sliced 
1/3 cup white sugar 
1/2 teaspoon ground cinnamon 
1/4 cup chopped pecans 

Method:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, stir together the graham cracker crumbs, 1/2 cup finely chopped pecans, 3 tablespoons sugar, 1/2 teaspoon cinnamon and melted butter; press into the bottom of a 9 inch pan. Bake in preheated oven for 10 minutes. In a large bowl, combine cream cheese and 1/2 cup sugar. Mix at medium speed until smooth. Beat in eggs one at a time, mixing well after each addition. Blend in vanilla; pour filling into the baked crust. In a small bowl, stir together 1/3 cup sugar and 1/2 teaspoon cinnamon. Toss the cinnamon-sugar with the apples to coat. Spoon apple mixture over cream cheese layer and sprinkle with 1/4 cup chopped pecans. 
Bake in preheated oven for 60 to 70 minutes. With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill cake before serving.