Not my mother's pears

There is no doubt that my mother cultivated my love for food. When I was growing up, cooking from scratch in our home was just the way meals were prepared. My mother abhorred the idea of fast food, spaghetti Os, and instant mashed potatoes.
However, other than summertime when fruit was over flowing in our house, we regrettably did partake in canned pears. Yuk! I have no idea what canned fruit serves as a purpose.
Thankfully fall is the time of year when fresh pears are here. I love the simplicity and deliciousness of this recipe. It combines just a few superior ingredients for an amazing end result.
So if you grew up as I did, this is your lesson for taking advantage of fruit. While pears are amazing to just pick up and eat, there is a whole world out there of what to do with fresh fruit. Enjoy, and never pick up a can of fruit again!


4 tablespoons unsalted butter
4 Bosc pears, halved lengthwise and cored
5 tablespoons balsamic vinegar
1/2 pound fresh goat cheese
1/3 cup honey
Freshly ground black pepper

1.Preheat oven to 400 degrees.
2.Put butter in a 9x13 baking dish and melt in oven for 2 minutes.
3.Arrange pears cut side down, single layered. Roast for 30 minutes.
4.Pour vinegar over pears and roast for 7 minutes more.
5.Transfer pears to serving dish, cut side up. Spoon juices over pears from baking dish. Arrange cheese on and around pears.
6.Drizzle pears and cheese with honey. Grind fresh black pepper over the top of pears and cheese.
7.Note: I used crumbled goat cheese. If using pieces of goat cheese, arrange over the pears. You may cut 8 pieces prior to assembly

Sunday dinner... sandwich??

This Sunday dinner was inspired by The Sandwich King. I typically never think sandwiches qualify as dinner. Maybe lunch. This worked by marinating an economical cut of meat. Whisk up the marinade with quailty ingredients like farmers market honey, rice wine vinegar and soy sauce, it's off to a good start. I marinaded this beef for about 3 hours. Do more if you are more keen to thinking ahead than I was today. The turn out was tender slices of beef on a grilled ciabatta. Sunday dinner sandwich that you won't be able to turn down.

Marinade:
1/8 cup honey
1 Tablespoon garlic, minced
1/8 cup soy sauce
3 tablespoons seasoned rice vinegar
sea salt
black pepper

1 1/2 pounds boneless beef tip - may use any cut that you favor. I bought this because it was on sale.The beef I bought was already sliced thin.
4 Ciabatta rolls
8 ounces of feta cheese

Combine all ingredients for marinade and pour over beef in a deep bowl. Refrigerate for 3 hours to overnight.
Remove beef from bowl and pour out marinade.
Place steak on the hot grill. If you are using a gas grill, cover the grill. Grill for 4-6 minutes on each side.
Remove from grill and transfer to a platter. Thinly slice beef.
Take ciabatta rolls and slice in half.
Layer beef slices on ciabatta roll and top with feta cheese.
Broil for 4 to 5 minutes.
You may add condiments of your choice to the sandwich.
Enjoy!

Blown away!

Over the past year, not too many things have blown me backward. The past year has been a journey to find a new path, or perhaps start anew on an old route. I have followed my biggest interest, food, by starting a blog. Of course, finding food52 has been nothing short of inspiring. Many home cooks giving advice, support and dreams. The challenges given by food52 have stretched my own culinary efforts. But I never thought I stood out in any way.
Following your heart is easy to do when your heart loves something so, as I do food. Job interviews that turn into no's, uncertainty about what tomorrow brings, can turn around so quickly with a bit of good fortune.
To my amazement, food 52 featured me yesterday. I will take this as a bit of good fortune!

http://www.food52.com/blog/2532_ashley_samuel_pierson

Thanks for making my day food52!!

Healthy Beginnings

I can't believe my last post was in June! Whew, the summer has flown on by, and I am already anticipating the crazy rush of life when fall arrives. Fall conjures many images in my mind, like apples, hay rides and well... breakfast. What can I feed my children that is healthy, fast and something they will actually eat?
I have the perfect recipe, thanks to the blueberry picking that has taken place. Pancakes, yes pancakes it is. Fresh picked blueberries, a lemon and a few other ingredients and there is never a need to buy powdered pancake mix again.

The lemon adds a depth to the pancakes that partners perfectly with blueberries. In the end, one bite and you have a pancake that is anything but ordinary. So, get the griddle out and maybe keep it out for dinner too!

This recipe was adapted from Bobby Flay.

Pancake batter:
2 cups all purpose flour
4 tablespoons sugar
1 1/2 teaspoon baking powder
1 teaspoon baking soda
pinch of salt
3 large eggs, seperated
2 tablespoons vegetable oil
1 1/2 cups buttermilk
2 tablespoons lemon zest, I perfer to use organic lemons
1 tablespoon vanilla
pinch cream of tartar
2 1/2 cups fresh blueberries
1 cup ricotta
3 tablespoons whole milk
1 stick butter, cut into pats

Directions:

Mix together the flour, sugar, baking powder, baking soda and salt in a large bowl and set aside. In a separate bowl, combine the egg yolks, oil, buttermilk, lemon zest and vanilla extract.

Now, pour liquid ingredients into the dry. Mix together until flour is just incorporated.
In a small bowl, use a hand mixer to mix egg whites and cream of tartar together. Beat until soft peaks form.
Gently fold this egg white mixture into pancake batter. Mix until just incorporated.
Set aside for about 10 minutes, then fold in blueberries.
Mix ricotta with milk. Set aside.

Assembly:

Heat griddle and place a pat of butter on surface until melted.
Scoop 1/4 cup of the batter onto the griddle and cook until bubbles appear on the top surface and the bottom is golden brown, about 1 to 1 1/2 minutes. Flip over and cook until the bottom is lightly golden brown, about 45 seconds. You may keep warm in an oven, or serve to starving guests (family members) right away. This is every man for himself method! Serve a dollop of ricotta and pure maple syrup over pancakes.

A food network challenge...

One of my very favorite shows on television is, 'The Next Food Network Star.' I was highly motivated to get my children in bed, so I could sink into culinary bliss and watch the magic unfold. I am never disappointed with the knowledge, expertise and pure genius these contestants bring forth. To make an elegant dish comprised of sardines, chocolate and strawberries leaves me dumb founded. Wow, I think, what a brilliant combination!
Last night, as the Season 7 opened, I was once again blown away. First challenge, a sophisticated breakfast that reveals something about yourself. Revelation on a plate, hmmm? Some contestants were cooking shrimp, some chicken and of course many eggs. I started thinking what I would prepare and what it says about me. My quiche came to mind, the one I just made a few days ago. Maybe that is why it popped into my head so quickly. This quiche is simple, elegant and could impress a food network judge. Besides, a quiche can easily play the part of sophisticated breakfast, or lunch, or dinner. For the record, I would be saying a prayer that Bobby Flay pronounced my quiche the best ever.
Simply, beat 6 eggs in a bowl and add 1/2 cup of 1% milk, mix:



Pour into a frozen pie shell( If serving to Bobby Flay make homemade. If serving to a family on a hectic weekday evening, organic whole wheat is fantastic.)


Next, tear spinach into small pieces, slice tomato, slice jalapenos and place around in the egg mixture. Sprinkle mozzarella cheese and sharp cheddar over quiche.






Bake at 350 for 45 minutes. Time may vary slightly depending on your oven.









Note: I used 1% milk in my quiche, traditionally it is made with whole milk or half&half. If serving to a crowd you may substitute, but for a healthier version, prepare as directed above.