Fall

winepears.jpgPears have a special place in my childhood. When I was a kid, my family would pick pears from the trees in my aunt and uncle's backyard. They always had more pears than they knew what to do with. My aunt made pear sauce, much like apple sauce, and my mom would can the pears to be eaten as compote. We would also eat them raw, when their so sweet, juicy, and buttery. I love them that way, but often enough the ones you buy in the market are not the best to eat out of hand. That's when I like to poach pears to create a unique dessert.

Poaching pears in red wine turns them into glowing red jewels with tender and succulent flesh, flavored by the spiced poaching liquid. Spices such as cinnamon, nutmeg, cloves, cardamom, or star anise can be added for exotic flavor. Citrus rind or tea leaves, like Earl Grey, also add flavor. The composition is up to you but the cooking method is simple. Once the pears are cooked, the poaching liquid can be reduced to create a syrup. Serve the pears with the reduction sauce and a dollop of crème fraîche for a very elegant dessert that would make a lovely ending to any dinner party.

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Image What cooking method can be more primal than roasting? When humans discovered fire, it was by roasting over an open pit. Today we simulate this method of indirect cooking in the oven, achieving the best taste by concentrating flavors, retaining interior moisture, and creating a beautiful brown exterior. In gastronomy-speak, this caramelization is known as the Maillard reaction, which is the basic chemical reaction all food undergoes when cooked. But the cavepeople didn't care how sugars reacted with amino acids, all they knew was that fire made things taste good.

I often roast almost anything during the autumn months. Once October comes, roasting is my favorite activity. Meats are of course among the favorite items to roast. Just think of a luscious roast chicken or roast beef. But many seem to forget that pork and vegetables also make wonderful roasts.

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mushdecon1Steak and Mushrooms…Yum.

Like Batman and Robin, Lucy and Ethel, Mr. Roarke and Tattoo, they were perfect together….with meat being the star and the mushrooms happy to play sidekick.

But not anymore.

By having some fun with the fungi, trying different cooking methods and flavor combinations, you can now give mushrooms the starring role.

Serving your steak as a side may bruise its ego a bit, but the only loss you’ll experience will be in your weight!

Try to use a mix of mushrooms if you can– some wild, some domestic– the different tastes and textures really stand out in this simple preparation.

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pasta lentilbologneseFall has finally arrived in sunny Los Angeles and it’s that slight chill in the air that makes me yearn for warm soups, one pot stews, and hearty pasta dishes. One night a week pasta is on the menu and it was this dish that my eldest son chose for his week night pick. All three of my boys are “required” to pick a meal each week and it is their job to help me prep and cook the entire thing(those that don’t cook are on clean up duty). Eli, being 15, is pretty darn good with the knife and watching him dice the vegetables was a proud moment.

What I love most about this dish is that it has all the elements of a traditional bolognese without the addition of any form of meat. The lentils become the heart of the dish, coupled with spinach for your greens, and Parmesan for your milk, it’s one of those one pot dishes that’s covered all of our four basic food groups. Served with a crusty baguette, a glass of wine (for the adults) and a little something special for dessert, no one walks away from the table hungry or complaining.

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carrotmashedpotatoesAlthough they’re often a favorite side dish staple, sometimes mashed potatoes need a little inspiration.

Root vegetables make a perfect addition to potatoes, and I particularly like the sweet flavor of carrots in this recipe, but parsnips, rutabagas, turnips, and celery root will work just as well.

Yukon Gold potatoes are a great choice because of their rich, creamy flavor. It’s important to rinse the potatoes well to remove excess starch, which can make the mixture gluey.

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