Rachel Main - Guest Chef

Rachel Main, along with her partner Robert Jacobi, owns and operates Main Course California out of a small industrial center space behind the Donlon Plaza Shopping Center in Ventura. 

A local chef well known for gourmet healthy foods and personalized service from Santa Barbara to Calabasas. Rachel offers this vegetarian Spiced Caramel Poached Pear and Frisee Salad recipe for Valley Vegetarian fans:

For the Caramel: 

5C Sugar 

2C Water 

2C Water 

3 bosc pears, peeled and cut into quarters 

1Tbsp Black Peppercorns 

1 Stick Cinnamon 

1” piece of ginger, crushed 

2 Bay leaves 

Mix the sugar and first measure of water in a medium sized pot and put on stove over high heat. Brush Down Sides to prevent crystal from forming. Bring caramel to medium color and remove from heat. Add second measure of water being careful not to splash or burn your self with hot caramel. Add the sliced pears and spices and return to stove on medium-low heat. Let cook without stirring 10-15 minutes until pears are form tender. Remove pears from liquid and let cool. 

For the Salad: 

2 Heads of Frisee washed, dried and cut to bite size tufts 

3 heads of Endive, separated into spears 

2 Tbsp Fresh Thyme 

½ C Point Reyes Blue Cheese Crumbles 

1/3 C Toasted Walnuts 

¼ C Sweet Balsamic Reduction 

salt and pepper to taste 

To Assemble: 

Place Pears on bottom of serving plate and top with Endive and Frisee. Sprinkle the remaining ingredients over salad and drizzle with Balsamic Reduction. Season with salt and pepper. 

Photo: Executive Chef, Nadia Licea