RECIPE: REC: Richard Sax' Crinkly Baked Pears. This was perfect for Christmas Eve.

RECIPE:
J

joe

Well-known member
It took only a few minutes to put together, then a long slow bake. They're served at room temperature in their baking dish. What could be easier? I cooked them an extra hour waiting for them to crinkle. I gave up but then they crinkled as they cooled.

CRINKLY BAKED PEARS, TRATTORIA STYLE

from Classic Home Desserts by Richard Sax.

1 cup dry Marsala or dry red wine

2/3 cup sugar

2 cloves

1 strip lemon zest, removed with a vegetable peeler

1/2 vanilla bean, split lengthwise, or 3/4 tsp. pure vanilla extract

6 firm-ripe pears, Bosc preferred, unpeeled

Preheat oven to 300*F. Place all the ingredients in a shallow gratin dish in which the pears will fit; stir to combine. Stand the pears in the liquid.

Bake, basting now and then with the pan juices, for about 2 hours. When the pears are done, they will be tender but not mushy, the skins wrinkled and crinkly and the liquid syrupy. Cool the dish on a wire rack.

Remove the spices and lemon zest. Serve the pears warm or at a cool room temperature, spooning a little syrup over them.

https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/Joe/December_2013032.jpg

 
Another simple recipe that we loved: Nadia's Linguine with Clams.

I liked the mild kick of jalapeno and would even add a pinch of crushed red pepper next time. The link is to the Cooking Channel version but I followed the method she used on the TV special:

Linguine with Clams
Recipe courtesy Nadia G

Coarse sea salt
1 pound linguine
3 tablespoons Italian extra-virgin olive oil
4 cloves garlic, minced
1 finely minced jalapeno
1 cup pinot grigio
1 cup hand-crushed San Marzano tomatoes (I used a large can, which were a little over a cup when drained and crushed)
4 tablespoons Italian parsley leaves, finely chopped
1 1/2 pounds live Manila clams, scrubbed (We used 2)

In a large stockpot, bring salted water to a boil. Add the linguine to the boiling water and cook until al dente. Drain.

Meanwhile, heat the olive oil in a large saute pan over medium-high heat, until it ripples Add the garlic and jalapeno and cook until edges are lightly browned. Add the wine, tomatoes and half of the parsley: bring to a boil. Add the clams, cover, and cook until the clams open, 5-10 minutes.

Add the linguine to the clam sauce and toss to coat. Toss in the remaining parsley.

http://www.cookingchanneltv.com/recipes/nadia-g/linguine-with-clams.html

 
I've made the pears, Joe- so tasty. And a report on Julia's French Onion Soup

Oh my gosh. Somehow, even though I make this wonderful soup every year a few times I forget how absolutely glorious the flavors are. This Christmas Eve my DH nearly fell out of his chair will joy. He said it was the best thing he has ever eaten.

The secret for all of you who have never made it is this: you must start with a huge roasting pan-full of wonderful beef/pork and chicken bones and veggies and roast them for a couple hours. Then lovingly put them all in a big pot and add homemade beef stock, some water, bay leaf and whatever else you want- I always add thyme, pepper and a touch of salt- and make your broth. I put in the refrig for a day after straining, take the fat off in the morning and cook it down for a while again. When you have a base for the soup like that you cannot possibly end up with anything but the most wonderful soup.

I carmelized the onions- it truly takes the best part of an hour to do it properly- then added the flour, cooked it for a while then ladled in stock and added good dry vermouth. When it was ready I prepared soup crocks by rubbing butter in the bottom and put in a few slices of good-quality toasted baguette, put on some Emmentaler and Gruyere cheeses, good cognac, ladled in the stock- then more bread slices, cheese and a little melted butter before putting in the oven to melt the cheeses. Once done and bubbly, I took out of the oven and lifted the cheese "crust" and put in a whisked combo of good Port and egg yolk just before serving. Absolutely wonderful. Please try it if you haven't ever before....it is a lot of work but one of the best things on Earth to eat! Paired with Pat's cranberry and pecan salad it cannot be beat.

http://s56.photobucket.com/user/Finer_Kitchens/media/IMG_0657.jpg?filters(user)=19236153&filters(recent)=1&sort=1&o=2

 
Joe, I made your orange, avocado mixed green salad to go with a sausage and shrimp jambalaya. It

was such a nice accompaniment to the spicy dish. I used baby spinach, baby red and green romaine and radicchio. Unfortunately, I made the dressing pretty much last minute and didn't realize I hadn't restocked my walnut oil after I moved. I used grape seed oil and it was still good but will buy walnut oil on next shopping trip.

http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=4691

 
Good to hear! The walnut oil does add a layer of flavor but I'm sure it was good without.

 
Scored on Spectrum Walnut oil at Whole Foods for $3! The Whole Deal has a coupon for $3 off and it

was on sale for $6. The coupon is in the Whole Deal magazine and on line and can be used through the end of January. Coupon good on all Spectrum natural oils.

 
Sorry Ang, I should have realized. I think I was mislead by mention of Nordstrom. first one I came

across was in Seattle. I loved it and sorry to say never lived close to another one until I moved here.

 
we have a smaller scale Nordstrom in downtown Anchorage and it is always hopping busy. who knew?!

 
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