Issue link: https://www.epageflip.net/i/213993
Wednesday, November 20, 2013 – Daily News 5A County Fare & tasty fresh Sublime pears can go sweet or savory When it comes to fall fruit, I am decidedly more of a pear girl than an apple. Crisp ripe apples are abundant and accessible for the grab-and-go; an easy yummy snack or pie ingredient that requires no special handling nor over thinking. While the shapely pear is an illustration of simple elegance and intricacy of flavor that takes a bit of slowing down to appreciate. Pears go especially well with: almonds, arugula, brandy, butter, cardamom, cinnamon, cheese (blue), chocolate, cloves, cream, duck, endive, ginger, hazelnuts, honey, lemon, mascarpone, mint, nutmeg, orange, pecans, pistachios, pork, rosemary, spinach, star anise, vanilla, walnuts, and wine. PEAR BISQUE Serves 8 4 pears peeled and diced 2 apples peeled and diced 2 fennel bulbs chopped 1 onion chopped 2 leeks chopped 2 Yukon gold potatoes peeled and diced 4 parsnips peeled and diced 1 celery stalk chopped 2 shallots 1/4 cup grapeseed oil 1 cup sherry wine 4 leaves of sage, 2 sprigs of thyme 8 cups mushroom (or vegetable) stock Salt and pepper to taste 1/2 cup of Parmesan 1/2 cup cream 2 tablespoons honey Pinch of nutmeg Handful of kale leaves, washed and dried, baked in olive oil and sea salt On a medium heat, sauté fruit and vegetables in grapeseed oil until cooked through. Deglaze pan with sherry wine, add stock, bring to a boil, then simmer gently for a few minutes. Blend soup and then strain through a fine sieve. Stir in Parmesan cheese and cream. Drizzle with honey and serve garnished with baked kale chips. Source: Eric Guilford, sous chef at The Med PEARS WITH BLUE CHEESE AND PROSCIUTTO Serves 8 2 pears (such as Bosc or Bartlett), each cut into 8 wedges 2 teaspoons fresh lemon juice 9 ounces ready-made puff pastry (look for pastry that uses real butter) 1/2 ounce butter, melted Granulated sugar for sprinkling Mascarpone for dollopping In a large saucepan, heat the wine, water and sugar until warm and the sugar is dissolved. Add any of the additions that you wish. Slide in the pears and cover with a round of parchment paper, with a small hole cut in the center. Keep the liquid at a very low boil and simmer the pears until cooked through, 15 to 25 minutes, depending on the firmness of the pears. Remove from heat with a slotted spoon and set them on a plate in a single layer. Reduce the cooking liquid by boiling until slightly syrupy; let cool. Roll out the puff pastry on a lightly floured surface and cut out rounds about 5 inches across). Place these on a lightly floured bakingsheet. Make cuts from the top of each pear, fan them out, separating the slices a little. Carefully place a pear half in the center of each circle of pastry. Brush the rims with melted butter and sprinkle them with granulated sugar. Bake in an oven preheated to 375 degrees for 10-15 minutes. Brush each pear half with the remaining red-wine syrup and serve it with a dollop of mascarpone. 1 cup arugula 3 ounces blue cheese, cut into small pieces 6 ounces thinly sliced prosciutto, cut in half lengthwise In a large bowl, toss the pears and lemon juice. Layer a slice of pear, an arugula leaf, and a piece of cheese on a piece of prosciutto and roll up. Source: Real Simple POACHED PEARS IN PUFF PASTRY WITH MASCARPONE 12 ounces fruity red wine 8 ounces water 11/3 cup sugar 4 Bosc pears; peeled, cored, and quartered Additions: 1 cinnamon stick, 2 teaspoons whole cloves, black peppercorns or allspice berries, 1 strip lemon rind (remove the white pith), 1 split vanilla bean, 2-3 star anise, 6-8 fresh ginger slices Build a better hot cocoa Whether you're looking for a post-snowball pick-me-up or a warming sip on a chilly day, there are few things more sweetly nostalgic than a cup of hot cocoa. The queen of chocolate — and author of the new "Seriously Bitter Sweet" (Artisan, $25.95, 336 pages) — introduced this country to the glories of Parisian-style truffles 40 years ago at Cocolat, her shop in Berkeley's Gourmet Ghetto. Now she's sharing her tips on how to make a Frenchstyle demitasse of deeply chocolate richness. "My hot chocolate is an outlier," she says. "It's more of an adult thing. There are so many interesting craft chocolates. This is a really special little cup for people, who want to sample the new chocolates." • Use water and milk, not cream. "Less creaminess and less fat allow us to taste more of the complex and subtle flavors," she says. "Put whipped cream on top, as opposed to in. It gives you contrast, which makes chocolate taste chocolatier." • Make it ahead. "I learned this from the woman, who owns the quirky little chocolate shop in the 10th arrondissement. If you make your hot cocoa with real chocolate and let it stand overnight (in the refrigerator), all the cocoa particles swell. When you reheat it, you get a thicker mixture." Just keep the temperature below 180 when you reheat the mixture to preserve the body and flavor. • The higher the cacao percentage, the more intense and less sweet, but there's room for other variation, too. "I love the idea of sprinkling spices and playing around with flavors," Medrich says. "People tend to think, let's go cinnamon. But open your spice drawer and try stuff. It's, like, too much fun." RICH HOT CHOCOLATE Serves 6 to 8 6 ounces chocolate, 54 percent or higher, coarsely chopped 1 1/2 cups boiling water 1 1/2 cups milk Place the chocolate in a small saucepan. Pour half the boiling water over the chocolate; stir until melted and smooth. Stir in the rest of the water and the milk. Heat, whisking continuously, until hot but nowhere near boiling. Serve in small cups or demitasse. 384-1563 We Accept EBT WE FEATURE BLACK CANYON ANGUS BEEF OPEN Thanksgiving Day 8049 Hwy 99E, Los Molinos "Your Family Supermarket" NO CARDS REQUIRED FOR EVERYDAY We appreciate your business - and we show it! PRICING OR SALE LOW ITEMS HOURS: 7AM - 9 PM DAILY Prices good November 20-27, 2013 CUSTOM CUT MEATS AT NO EXTRA CHARGE FREE 8am-3pm Cooks Spiral Sliced Half Hams Bone-In 1 $ 99 Frozen Turkey Standing Rib Beef Roast (10-12 lb.) when you spend $75 in a single Shopping Visit. lb. 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