HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.
Showing posts with label Pears. Show all posts
Showing posts with label Pears. Show all posts

Sunday, April 13, 2014

Martha Stewart's Pear Spice Bundt Cake



        
         This past weekend, Andrew finally made it out to the Beach for the weekend.  The Real Estate selling season in New York has made it just about impossible for him to take time here since President’s Day.  To Andrew, a weekend in the country means a chance to bake.  And Saturday he chose to make a cake that would make a wonderful addition to a Passover Seder or an Easter Dinner table. I know I'm too late for Passover but this is in time for Easter.  Ripe pears are combined with a set of spices to create a lushly moist, honey and brown-sugar cake that’s then topped off with two toppings: A cream cheese glaze with a hint of lemon and pear ‘chips’ that are as pretty as they taste.  It’s from “Martha Stewart’s Baking Handbook” (Clarkson Potter), her 2005 ode to all things sweet. 

Monday, January 27, 2014

Cosmo Goss' Beer-Braised Pork Belly and Arugula Salad


        
Chef Cosmo
Goss "Hop Chef"
Gail Collins, the columnist who calls the New York Times Opinion pages home, loves a good name.  One of her all-time favorites is Butch Otter, the Governor of the great state of Idaho about whom Collins wrote: “ That is not really the point (of her editorial) but I always enjoy writing “Gov. Butch Otter”. For me, there's a chef's name that I enjoy writing too: "Cosmo Goss". But unlike Ms. Collins, I have a really good reason to write it.  He created a dinner salad that I've made twice in a week. And not because I ruined it the first time.  I just wanted more. Cosmo Goss is a chef at Publican restaurants in Chicago. Cosmo was recently named Brewery Ommegang’s “Hop Chef”, as winner of a cooking contest centered on--you guessed it--beer. This wonderful salad is also a salute to Pork Belly.  As if it needed one: Pork Belly is everywhere.  And proof of its popularity is its ever-escalating price.  Mine came in at 4.99 lb. When ground pork is 3.69, you have to wonder why 4.99 for something that looks very much like extremely fatty bacon.  However, one taste of this salad, with its sweet and slightly spicy dressing, golden slices of sauteed pear, tangy arugula and pork belly braised in an artisan ale will convince you that 4.99 is a very little price to pay.  Once you’re over that hump, onto the next one, which is the cost of the requisite ale. 

Monday, April 16, 2012

Crispy Flounder with Pears, Endive and Meyer Lemon



         My friend, Eric Lemonides, owns Almond Restaurant in Brideghampton and a second Almond on 22nd Street in the City.  Last Monday, when I went to his Bridgehampton address for dinner, he told me that one of the great off-season successes he's had is his  "Meatless Mondays" menu.  His chef, Jason Weiner, and Jason's gifted sous chef have devised all kinds of meatless menus.  So today, in their honor, I send you a meal so that you too can celebrate Meatless Mondays.
But even if it's not Monday, if you are looking for a quick fish dinner, look no further than this recipe, from the appropriately named “Make it Tonight--Just 30 minutes to dinner, start to finish” in Fine Cooking magazine.  It combines pears and endive along with either sole, if you’re feeling posh, or flounder if you aren’t.  Either fish will do but the ingredients you really must have are the Meyer Lemons. You'll end up with a plate of sunshine in the middle of a early Spring night.