smitten kitchen » Pear

pear bread

deb — Sat, 26 Dec 2009 00:59:19 +0000

A year and a half ago, an Op-Ed ruined bananas for me. Everyone knows in a kid’s mind, there are only three fruits: apples, oranges and bananas. Apples grow in the fall. Oranges grow by grandma’s house in Florida. And bananas grow in… corporation-cleared rainforest in Latin America by laborers deprived of worker’s rights, an economic condition reinforced by heavy-handed military tactics? Egads, people, I so didn’t learn that side of the story as a kid.

Look, I didn’t give up bananas that day; they’re still sliced them into my oatmeal, over my cottage cheese and eaten to occasionally convince myself that it’s not a real dessert I’m craving, and I’m not here to nudge you to either. But there has been a whole lot less banana bread in my life since last year, and I’ve missed it. Yet you can imagine my surprise realizing that most of what made banana bread awesome for me had little to do with bananas, something I discovered making pear bread last week.

... Read the rest of pear bread on smittenkitchen.com

vanilla roasted pears

deb — Tue, 08 Dec 2009 16:35:27 +0000

I think this should be your new favorite way to show off. If your dinner parties are anything like mine, dessert arrives with more of a whimper than a bang. Oh yes, that trifle looks lovely, that cheesecake is most certainly the bomb, most people are probably thinking, but I just crawled out of a vat of deeply braised short ribs and I’m gasping for air. Doctor, gimme an apple, stat! I forgot what fresh food looks like.

Except, what was that you said about butter and sugar? Oohkay, sure, I’ll have a little bite. I mean, what’s a meal that doesn’t end with a sweet note? None that I want to be part of, to be honest. But when you want to unlock sweetness’s hold on richness, oh friends, please do this.

... Read the rest of vanilla roasted pears on smittenkitchen.com

bittersweet chocolate and pear cake

deb — Thu, 22 Jan 2009 15:32:37 +0000

Almost two years ago, Alex and I met friends for dinner at Al Di La, an always-packed, funky mom-and-pop Italian restaurant in Park Slope that not only doesn’t take reservations, it has no room for you to stand around while you wait for one (unless you go to the adjacent wine bar). It helps to know someone who works there.

Before we went, Alex dug up their menu online (does anyone remember life back when you actually had to arrive at a restaurant to find out what they served? Probably less tripe and rabbits feet on the menu, eh?) and decided at that very moment that we must order the torta di pere, a bittersweet chocolate and pear cake. “Fruit and chocolate together?” I said, “Why is this necessary?” as I had always insisted that they were better apart.

... Read the rest of bittersweet chocolate and pear cake on smittenkitchen.com

winter fruit salad

deb — Mon, 17 Nov 2008 03:12:16 +0000

Are fruit salads one of these things that I assume everyone in the world makes, but really, it is just my family? It could be, but I still think they’re essential. There is nothing better to break up a brunch of cheesy baked eggs and breakfast bread puddings, and dessert courses that seem to be a chain of pies, gooey brownies and cakes than than a big bowl of fruit. Of course, a bowl of whole fruit rarely works as anything but a centerpiece, and this is where the salad part comes in.

In the summer, it is a cinch–berries are flawless and everywhere, not to mention mangoes and cantaloupes and watermelon. But unless you want to buy imperfect, frighteningly overpriced berries with thousands of food miles on their backs, fall and winter can make something as simple as chopped fruit kind of dull.

... Read the rest of winter fruit salad on smittenkitchen.com

pear and almond tart

deb — Wed, 20 Feb 2008 20:01:17 +0000

A lot more than anyone should, I fixate on Paris. It’s not just that we got engaged there, returned a little over a year later just because we missed it and scheme to find a way to expat ourselves there one day or at least for a couple years; no, that would be too obvious. My obsession lies with the fact that, as with all things we pine for, the grass just seems so much greener over there, from the Velib bikes to the old buildings which are never crushed to make room for fugly glass and concrete monoliths, and do I even need to get started about the respect given to artisan crafts from pastry to bread baking?

Thus, it was with great interest that I came across an article written by Dorie Greenspan for Bon Appetit a couple years ago about yet another thing that makes French women so fabulous–aside from the fact that they’re always perfectly dressed without looking like they’re trying too hard and can tie a scarf with their eyes closed while I do mine in front of a mirror and it still looks awkward. It’s because they say things like “Why’d do you do it?”â€””it” being baking a rich chocolate cake topped with raspberries and chocolate ganacheâ€””I mean, it’s great, but cakes like this are the reason pastry shops were invented.”

... Read the rest of pear and almond tart on smittenkitchen.com

pear crisps with vanilla brown butter

deb — Thu, 06 Dec 2007 22:45:55 +0000

It has been seven days since I told you about the fennel ice cream I made last week, and indicated that I would be telling you about what I was going to pair it with (actually, I said “pear” it with, because I can never resist the opportunity to make people roll their eyes) within a day or two. And it’s been a week! My nerviness knows no bounds! How do you put up with this teasing? Will there be mutiny on the smittenkitchen bounty?

It’s probably not going to help when I tell you the following:

Vanilla
Brown Butter
Pear
Crisp

... Read the rest of pear crisps with vanilla brown butter on smittenkitchen.com