I recently had the very good fortune of being invited to a festive Pear Lunch hosted by Pear Bureau Northwest at Castagna Restaurant. This was completely awesome for a number of reasons, including I got to leave work early for a long lunch and Castagna is practically in my neighborhood, so jwa and I could just walk there. And although we go to Cafe Castagna pretty frequently, it’s been a while (a couple of years?) since we’ve been to the restaurant side. So that was very nice too.

I took some photos of the lunch and at the time, I was pleased to not be the only one photographing my food. Seriously, everyone had a camera and/or iphone out and was snapping pics before trying anything. I was quite amused.

I missed a photo of the pear juice flight but I have two images of . . . → Read More: December is National Pear Month: Pear Lunch at Castagna]]>

I recently had the very good fortune of being invited to a festive Pear Lunch hosted by Pear Bureau Northwest at Castagna Restaurant. This was completely awesome for a number of reasons, including I got to leave work early for a long lunch and Castagna is practically in my neighborhood, so jwa and I could just walk there. And although we go to Cafe Castagna pretty frequently, it’s been a while (a couple of years?) since we’ve been to the restaurant side. So that was very nice too.

I took some photos of the lunch and at the time, I was pleased to not be the only one photographing my food. Seriously, everyone had a camera and/or iphone out and was snapping pics before trying anything. I was quite amused.

I missed a photo of the pear juice flight but I have two images of the champagne cocktail (sparkling wine cocktail? Sometimes when someone hands me a glass, I forget to remember what it is…) we were greeted with at the door, so I think it all evens out.

First up: Comice Pear with Granola and Yogurt. Sounds so simple but in reality was art in a bowl. A heavy pottery bowl with dollops of an almost-savory tasting yogurt, pear ribbons, fresh herbs and then we were each given a crispy pear pouch filled with yogurt. So fun and unique!

See, here is the second shot of the champagne. It was also at this point, after perusing the menu and wine/beverage pairings that I texted work and mentioned that I would not be back that afternoon.

Now this, this is butter with a toasty, crumbly topping — this was the sensible choice. To the right, which I did not capture in all its glory is lardo (cured strips of fatback with rosemary and other herbs and spices). Oh my. We were also served these warm, crunchy on the outside and soft on the inside, rye rolls. With the lardo. That sort of melted into the bread. Oh, geez. So good.

Second course: Composition of Pear with Bartlett pear puree, smoked Red Anjou pear, walnuts and herbs. This was another work of edible art. The smoked pear was amazing, as was everything on the black, stone-like plate (walnuts, lettuce leaves, flower petals). The salad was paired with a glass of 2009 Domaine du Fresche Anjou Blanc.

Third course: Pork glazed in hazelnut butter with compressed pear, whipped Bosc pear and turnips. This was so delicious and paired with Wandering Aengus “Anthem” Pear Cider.

How delicious was it? Two photos worth of delightful, rich, porky, pear goodness.

Dessert: Roasted Seckel pear, fresh meringue, pear sorbet and pineapple sage. The biggest surprise for me here was the pineapple sage. It was wonderful with everything on the plate that I tried a bite of it with. From the sorbet, to the cute little meringues, to the almonds. Again, just stunning plating.

Aside from being a great afternoon, this meal definitely inspired me to hurry up and use the ten or so pears we got in our Thanksgiving CSA bag. I was a little at a loss and just stuck them in the refrigerator when I got them, but now I think I have some serious pear inspiration.

And, in case you were wondering, this is how you tell if a pear is ripe.

Wow, these are so good. In fact, I think they are my most favorite muffins that I have ever made. Seriously. And, I made them quite a bit healthier than the original. That recipe had 12 tablespoons of melted butter, which is kind of insane, imho. I used 4 tablespoons instead, subbing in some low-fat yogurt for the rest. I also added some whole wheat flour and some flaxseed meal. You wouldn’t even know they were kind of healthy if I wasn’t telling you. So go ahead and make some and be amazed! They are super moist and very buttery tasting.

If you don’t have any ground flaxseed meal, you can just use 2/3 cup of whole wheat flour. But you really should get some — it’s very good for you and pretty easy to incorporate into baked goods. Okay, so go make some…I’ll . . . → Read More: I Can’t Believe They’re Kind of Healthy Muffins!]]>

Wow, these are so good. In fact, I think they are my most favorite muffins that I have ever made. Seriously. And, I made them quite a bit healthier than the original. That recipe had 12 tablespoons of melted butter, which is kind of insane, imho. I used 4 tablespoons instead, subbing in some low-fat yogurt for the rest. I also added some whole wheat flour and some flaxseed meal. You wouldn’t even know they were kind of healthy if I wasn’t telling you. So go ahead and make some and be amazed! They are super moist and very buttery tasting.

If you don’t have any ground flaxseed meal, you can just use 2/3 cup of whole wheat flour. But you really should get some — it’s very good for you and pretty easy to incorporate into baked goods. Okay, so go make some…I’ll wait.

(I Can’t Believe They’re Kind of Healthy Muffins): Banana Nut Muffins
Recipe adapted (quite a bit) from one by Tyler Florence
1-1/3 cup AP flour
2 Tbsp ground Flaxseed Meal + enough Whole Wheat Flour to make 2/3 Cup
1-1/2 tsp Baking Soda
1/2 tsp Kosher Salt
1/2 tsp ground Cinnamon
1/4 tsp ground Ginger
3 super ripe Bananas
1 cup brown sugar
4 Tbsp melted Butter
3/4 cup low-fat plain Yogurt
2 Eggs
1 tsp Vanilla Extract
1/2 cup chopped Walnuts, toasted (don’t skip the toasting — I just threw mine in the toaster oven for about 3-1/2 minutes)

Preheat oven to 375 degrees F and lightly spray a jumbo 6 muffin tin with non-stick spray. You can also use a 12 muffin tin. If you use the jumbo, be ready to accommodate a little overflow. I ended up using two ramekins.

In a large bowl, combine the flours, ground flaxseed meal, baking soda, cinnamon, ginger and salt; set aside. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture.

With an electric mixer fitted with a wire whisk, whip the remaining banana and brown sugar together on high speed for about 3 minutes. Add the melted butter, yogurt, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice.

Mix in the dry ingredients just until incorporated. Fold in the nuts and the mashed bananas with a rubber spatula. Spoon the batter into the muffin tins to fill them about halfway. Give them a rap on the counter to get any air bubbles out.

Bake until a toothpick stuck in the muffins comes out clean, 24-28 minutes for jumbo muffins and 18 to 20 minutes for small muffins.

Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.

These are so good. Make sure to eat one while it’s still warm. If you are using a regular-sized muffin tin, you will probably want to eat two.

I recently purchased an angel food cake pan and had to decide on its maiden voyage. This was it and hey, I think it was a huge success. The lime and pistachios were a great combination and the cake was nice and spongy and not at all too sweet. I’m kind of embarrassed to admit there’s only about half of it left. After one day. Hmm, well, it is very good, and also very photogenic so there’s a number of photos!

I think I’ve been kind of tentative to make an angel food cake due to all the atrocities that you-know-who has committed against the store bought variety. Well, I say LET’S TAKE BACK THE ANGEL FOOD CAKE!!

Lime Glazed Angel Food Cake with Pistachios Adapted from a recipe in Bon Appetit Magazine. 10 to 12 servings. Cake 1 cup cake flour 1 1/2 cups superfine sugar, divided 1/4 tsp salt 10 large . . . → Read More: Lime Glazed Angel Food Cake with Pistachios]]>

I recently purchased an angel food cake pan and had to decide on its maiden voyage. This was it and hey, I think it was a huge success. The lime and pistachios were a great combination and the cake was nice and spongy and not at all too sweet. I’m kind of embarrassed to admit there’s only about half of it left. After one day. Hmm, well, it is very good, and also very photogenic so there’s a number of photos!

I think I’ve been kind of tentative to make an angel food cake due to all the atrocities that you-know-who has committed against the store bought variety. Well, I say LET’S TAKE BACK THE ANGEL FOOD CAKE!!

Lime Glazed Angel Food Cake with Pistachios
Adapted from a recipe in Bon Appetit Magazine. 10 to 12 servings.
Cake
1 cup cake flour
1 1/2 cups superfine sugar, divided
1/4 tsp salt
10 large egg whites, room temperature
2 tsp finely grated lime zest (2 limes will probably give you 3 tsp lime zest)
1 tsp vanilla extract
1 tsp cream of tartar
Lime Syrup & Lime Glaze
1/2 cup sugar
4 tbsp fresh lime juice, divided
1 tsp lime zest
1/2 cup unsalted raw pistachios
1/2 cup powdered sugar
Special Equipment
10-inch-diameter angel food cake pan with 4-inch-high sides and removable bottom

Position rack in center of oven and preheat to 350°F and finely chop your pistachios in a food processor.

Sift flour, 1/2 cup superfine sugar, and salt into medium bowl; repeat sifting 3 times. Using electric mixer, beat egg whites, lime peel, and vanilla on medium speed in large bowl until frothy (mixture may turn neon green but color will change when remaining ingredients are added).

Add cream of tartar; increase speed to high and beat until soft peaks form. Gradually add remaining 1 cup sugar, 2 tablespoons at a time, beating until stiff peaks form.

Sprinkle 1/3 of flour mixture over whites and gently fold in until incorporated. Fold in remaining flour mixture in 2 more additions just until incorporated. Transfer to ungreased 10-inch angel food cake pan with 4-inch-high sides and removable bottom (do not use nonstick pan); smooth top.

Bake cake until pale golden and tester inserted near center comes out clean, about 38 minutes.

Immediately invert cake onto work surface if pan has feet, or invert center tube of pan onto neck of bottle or over a raised cake rack and cool cake completely.

Using long thin knife, cut around cake sides and center tube to loosen. Lift out center tube with cake still attached; run knife between cake and bottom of pan to loosen. Invert cake onto rack, then turn cake over, rounded side up. Set rack with cake atop rimmed baking sheet.

Combine sugar and 3 tablespoons lime juice in small saucepan; stir over medium heat until sugar dissolves. Brush syrup all over top and sides of cake. Immediately press pistachios onto top and sides of cake, pressing to adhere.

Stir powdered sugar with remaining 1 tablespoon lime juice and 1 teaspoon lime zest in small bowl until smooth. Drizzle glaze over top of cake. Let stand until glaze sets, about 10 minutes.

Transfer cake to platter; cut into wedges and serve.

I’m not going to go into too much introduction here except to say, oh my, why have I never put a little bacon on a pizza before? Also, this is one of the best flavor combinations I’ve ever put on a pizza. Yay!

Seriously Awesome Fall Pizza with Bacon, Apple, Fennel & Rosemary Adapted from a recipe in Ancient Grains for Modern Meals by Maria Speck, although, I used a different pizza dough recipe entirely, so there were no ancient grains here. If you want to try the original Spelt Crust, the recipe is here.

1lb pizza dough, homemade or store bought Olive oil for drizzling, etc.. 1/2 cup Parmesan cheese (divided) 1 sprig of rosemary, leaves removed and chopped 2 cloves garlic, minced 1 cup low fat yogurt 1/2 cup marscapone or cream cheese (full fat) 3/4 cup grated mozzarella cheese + 1/4 cup more 2 Tbsp capers, rinsed and . . . → Read More: Seriously Awesome Fall Pizza with Bacon, Apple, Fennel & Rosemary]]>

I’m not going to go into too much introduction here except to say, oh my, why have I never put a little bacon on a pizza before? Also, this is one of the best flavor combinations I’ve ever put on a pizza. Yay!

Seriously Awesome Fall Pizza with Bacon, Apple, Fennel & Rosemary
Adapted from a recipe in Ancient Grains for Modern Meals by Maria Speck, although, I used a different pizza dough recipe entirely, so there were no ancient grains here. If you want to try the original Spelt Crust, the recipe is here.

1lb pizza dough, homemade or store bought
Olive oil for drizzling, etc..
1/2 cup Parmesan cheese (divided)
1 sprig of rosemary, leaves removed and chopped
2 cloves garlic, minced
1 cup low fat yogurt
1/2 cup marscapone or cream cheese (full fat)
3/4 cup grated mozzarella cheese + 1/4 cup more
2 Tbsp capers, rinsed and drained
1 fennel bulb, cored and thinly sliced (you can use it raw or saute it in a pan with a little bacon grease, salt and pepper first and let it caramelize…I did that)
2-3 green onions (or a large shallot)
1 Granny Smith or Gala apple, cored and thinly sliced
3 slices of bacon, chopped

Add the yogurt, marscapone, and 3/4 cup mozzarella to a food processor and process it up well. Add about a tablespoon or so of olive oil to help smooth it out. You can also do this by hand, but make sure the marscapone/cream cheese is at room temperature, so it’ll be easier to mix all together. Season with a little salt and pepper. Set aside.

Fry up your bacon. Try not to eat many of the bacon crumbles when they are done. Hey there, you need those for the pizza!

Preheat the oven to 450 degrees F. Roll or spread out the pizza dough on a peel or baking sheet. I usually use a parchment paper-lined sheet that I can slide off onto my pizza stone in the oven after I get all the toppings onto it.

Drizzle and brush a little olive oil onto your rolled or pressed out dough. Sprinkle half the Parmesan cheese on top and get the pizza dough in the oven for about 5 minutes for a quick pre-bake.

Now it’s time for the real toppings. Spread the yogurt/marscapone/mozzarella mix out on top of the pizza. Leave about a 1-inch border all around. Then sprinkle on the capers, garlic and rosemary. Next, lay out the apple slices and fennel.

Finish it up with the crumbled bacon, green onions (or shallot) and your reserved 1/4 cups mozzarella and Parmesan cheeses. Bake for about 15 minutes or until golden and bubbly. Let sit a minute or two then slice up and devour.

This is especially good with an arugula salad on the side with balsamic vinaigrette and candied walnuts.

The other week I picked up some sweet cherries from the Montavilla Farmers Market and I wasn’t quite sure what to do with them. Then, as luck would have it, I remembered I had just re-found my popsicle molds (they were in a cabinet, way in back, up-up-way-up above the refrigerator). Seeing that it is Summer, I put the two together and wound up with this delicious treat.

A mountain of cherries at Montavilla Market.

You could also probably use honey instead of the granulated sugar here. I would have tried that but I really didn’t want the flavor to compete with the amaretto and the cherries.

Cherry Amaretto Yogurt Popsicles 2 cups low fat yogurt 1/3 cup granulated sugar (or to taste) 2 1/2 tbsp amaretto liqueur 1/4 tsp vanilla extract pinch of salt about 12 -15 sweet cherries, pitted and quartered (or to taste, you . . . → Read More: Cherry Amaretto Popsicles]]>

The other week I picked up some sweet cherries from the Montavilla Farmers Market and I wasn’t quite sure what to do with them. Then, as luck would have it, I remembered I had just re-found my popsicle molds (they were in a cabinet, way in back, up-up-way-up above the refrigerator). Seeing that it is Summer, I put the two together and wound up with this delicious treat.

A mountain of cherries at Montavilla Market.

You could also probably use honey instead of the granulated sugar here. I would have tried that but I really didn’t want the flavor to compete with the amaretto and the cherries.

Cherry Amaretto Yogurt Popsicles
2 cups low fat yogurt
1/3 cup granulated sugar (or to taste)
2 1/2 tbsp amaretto liqueur
1/4 tsp vanilla extract
pinch of salt
about 12 -15 sweet cherries, pitted and quartered (or to taste, you could certainly use a few more)

Whisk the sugar, amaretto and vanilla into the yogurt. Add the pitted, quartered cherries and pinch of salt. Stir to combine. You could also puree the cherries into the yogurt mixture, but I liked the way the chunks of cherries looked in the popsicles.

Fill six popsicle molds. Tap each on the counter top, after it’s filled to get rid of any little air bubbles. Put the lids/sticks/whatever in the molds. You may have a little of the yogurt mixture leftover. Just get a spoon…it’s delicious.

Freeze the popsicles overnight. Run popsicles under hot water (or dip into a bowl of hot water) to loosen the mold enough to pull them out. Enjoy!