Law, Leaves and Baklava

Every semester I promise myself that this is the semester I’m going to take it easy and every semester I don’t do that even a little. This semester, for example, I was supposed to accomodate 35 work hours a week by taking easy classes, but that was before I showed up to day 1 of the most amazing and demanding classes I’ve ever taken in my life. The unexpected final addition to the schedule was a positively life changing class on Shari’a, Islamic law. I decided to indulge my inner nerd, and last night I ended up making baklava at 1:30 in the morning.

 

 

Walnut-Honey Baklava | The Road Home

 

 

While it might be ever so totally true that this wasn’t even kind of a class assignment, we WERE assigned a mock divorce court last week (complete with costumes and props) as an in-class exercise and – what do you know? –the mock plaintiff just so happened to own a baklava company! Unfortunately we were representing her mock husband and bringing in baklava for the other side was too time consuming to be justified. But I didn’t have homework last night and so for class tomorrow I will be setting the mood in style.

 

 

Walnut-Honey Baklava | The Road Home

 

 

Besides, baklava is secretly a perfect fall food. With walnuts, honey, cinnamon and thin sheets of phyllo that could easily represent falling leaves, you could not possibly get more seasonally appropriate. I can’t lie, phyllo is a pain in everyone’s butt to work with, but I can promise the results will be well worth it. I may or may have nibbled on a store bought substitute while I waited for this to be ready and I can assure you, there’s truly nothing like homemade.

 

 

Walnut-Honey Baklava | The Road Home

 

 

Do you have any unexpected fall recipes? Or stories of classwork-turned-recipe? Let me know in the comments below!

The Better Way to Eat French Toast

Francesca just had surgery yesterday and while it was a pretty low-key procedure, she was supposed to be out of commission for about a week. We had grand plans to lift her spirits and nurse her back to health, so it was a bit unsettling to find her running around the house this morning and having her drag *me* out of bed this morning. She appears to be the healthiest person in the house right now. That said, we had already promised her a special breakfast this morning so even though she’s doing a terrible job proving she deserves it, we’re committed to french toast and bacon, at least for brunch (oh how we suffer).

 

Look at her... so sick...

 

Right before my birthday this past spring, I spent a beautiful weekend in Dingle, Ireland also pretending I needed to get well. I was thoroughly fake-stressed, and wanted a weekend of complete relaxation to welcome my 22nd year in style so, when the impending time came, I’d be ready to face the real world head-on. I spent the weekend biking, listening to traditional Irish music, and chatting with strangers in cozy pubs, but a large portion of the credit for the weekend’s “healing” powers goes to the Goat Street Café’s French Toast with Brie and Maple syrup. I swear that no combination of flavors has ever sung so beautifully and harmoniously together – they resonate through your heart like music from a particularly good traditional music session, and with similarly strong healing powers (as long as you don’t have an actual illness). You would never think to put these musicians together, but boy can they play. So to celebrate the art of pretending to get well, we’re putting an East Coast spin with Challah French Toast with Brie and Maple Syrup – and we’re adding a trad playlist to play while you eat. Whether you’re recovering from the Tired Tuesdays or post-sleep hunger, I assure you this is just the cure you need.

 

French Toast with Brie and Maple Syrup – The best french toast I've ever had (on The Road Home)

 

And we want to know – what makes you feel better when you’re pretending to be sick? Or do you have any fun spins on traditional breakfast foods? We want to hear all about it!

 

From the Fridge: Spanish Quesadillas

I grew up in a family where virtually nothing was wasted. My mother would save the tiniest sliver of Breyers ice cream that used to come in a square container, and sometimes, oh my God, we’d even take leftovers to amusement parks. I of course wanted those horrible hot dogs rolling around on those metal tubes all day. I often think how almost criminal it is that we have three refrigerators in our house that are so stuffed with food we can’t even see what’s growing in the back of each of them. Yes, I teach cooking classes so there’s always a lot of ingredients needed for classes and testing recipes, but it’s still no excuse for wasting precious food.

 

Spanish-Inspired Quesadillas, featuring Smoke Prosciutto and Iberico Cheese | The Road Home

 

I decided that instead of dreading the monthly clean-out of moldy bits and pieces and the slimy gook from spilled jars, I should stage our own version of Chopped, where contestants are given a handful of secret ingredients and they have to come up with some brilliant dish. The difference of course is that I won’t try to make a four star dinner out of cheese doodles, octopus, gelatin and some sort of spiky fruit. I’m challenging myself to search the freezers and fridges each week for several ingredients and to figure out a dish in one hour. This kind of self imposed contest forces you to use a variety of skills – it could be searing, braising, frying or roasting, or whatever – in new ways and to really work the spices you have on hand.

 

Spanish-Inspired Quesadillas, featuring Smoke Prosciutto and Iberico Cheese | The Road Home

 

Okay I admit, this first week I had a head start. I just finished doing a week of cooking demos on back to school healthy snacks and lunch options on Fox News (link to avocado video) and had great lime jalapeno guacamole left over. I had also had a huge package of 12 inch tortillas from making low fat baked tortilla chips on air. Quesadillas anyone? So I searched the fridge and found perfectly ripe yellow heirloom tomatoes, Iberico cheese and smoked prosciutto (similar enough to Iberico ham). Perfect ingredients to make a Spanish-ish Quesadilla. Here’s the recipe:

 

Spanish-Inspired Quesadillas, featuring Smoke Prosciutto and Iberico Cheese | The Road Home

 

Spanish-Inspired Quesadillas, featuring Smoke Prosciutto and Iberico Cheese | The Road Home

 

Hubeners Butter-S’s

In Germany it’s an old and absolutely loved tradition to bake Christmas biscuits. There are million different kinds of biscuits. And we love to make them. With friends, with family, with children, … There are families, who bake 10, 15 or 20 different kinds. And every little biscuit gets some chocolate on top of it, or jam or any other decoration. Weihnachtsbäckerei…. That means „Christmas bakery“, but it means so much more: a warm kitchen, the smell of Christmas, children with flour in their faces, a Mum preparing the dough, .. I’m sure, you get the idea.

 

1484995_260039840816464_514964213_n

 

My uncle, my grandfather, my great-grandfather, my great-great-grandfather, … were bakers. Their name was „Hubener“ and they had a little bakery in a little village. Every year they made Christmas biscuits to sell them (I loved those days, because we children always got a little piece of dough to make our very own biscuits). For generations they made the same ones: Hubeners Butter-S. Today I want to share this old family-recipe with you.

 

1488446_260039710816477_332332303_n

 

 

1484838_260039747483140_885287674_n

 

 

1474890_260039814149800_815553586_n

Hubeners Butter-S – German Christmas Biscuits

From: Sophia Hermann

Ingredients:

  • 250 g butter 
  • 250 g sugar 
  • 500 g flour 
  • 1 egg 
  • 1 pinch of baking powder

Directions:

  1. Mix those ingredients till you get a nice dough. 
  2. Then you need something to form the biscuits. We usually use a masticator or a mincer or how ever you might call it. It helps you to get pieces of a line, which you form in a S-shape. That’s just important for the name, but doesn’t really matter. 
  3. Then put them in the pre-heated oven at 200°C (392°F) for about 10 minutes. 
  4. When they are cooled down, dip them in melted dark chocolate. To melt the chocolate, I have one advice: put the chocolate in a bowl and the bowl in hot water. Then it’ll work out fine. 
  5. Enjoy the German „Weihnachtsbäckerei“ and let me know, if you like my family’s butter-S. Merry Christmas!

Countdown to Thanksgiving 4

pumpkinbacon

 

This Pumpkin Fondue is one of our absolute favorite recipes of all time. We’ve posted this one before, but in light of the demo it on TV the other day, I decided to bring it back from the archives. It’s too important to miss! If your Thanksgiving menu is still flexible, we highly encourage you to check this one out! Scroll down for the recipe and a video of the TV segment!

 

pumpkinwithmilk

pumpkinfondue cinderellapumpkin

 

 

 

Pumpkins Stuffed with Everything Good – Our Way

From: Heide Lang, Adapted from Dorie Greenspan

Ingredients:

  • 8 strips bacon (¼ cup shallots may be substituted for vegetarian version
  • ¼ pound stale bread cut into cubes
  • ¼ pound cheese, such as gruyere, emmental, cheddar, smoked gouda, asiago, parmesan, or any combination, cut into ½ inch cubes 
  • 3 cloves of garlic pressed or minced 
  • 1/8-1/4 cup fresh chives or scallions 
  • 2 teaspoons or more fresh herbs (i.e., parsley, rosemary, thyme) 
  • ½ cup dried cranberries (optional)
  • 1 sugar or Cinderella pumpkin weighing about 3 pounds 
  • 1 cup or more heavy cream 

Directions:

  1. Preheat oven to 350 degrees.
  2. Sautee shallots until they are crispy (about 15 minutes), or fry bacon until crispy. Set aside.
  3. Combine chunks of bread and cheese, along with dried cranberries (this is optional, but will add beautiful color to the fondue). Season with salt and pepper. 
  4. Add bacon or shallots to the bread and cheese mixture. Combine well.
  5. Add any herbs you choose, along with the chives or scallions, and garlic. Toss well.
  6. Using a very sturdy knife, cut off the cap of the pumpkin, just as you would a jack-o-lantern.
  7. Scoop out the stringy pumpkin and the seeds and generously salt the inside of the pumpkin.
  8. Pack the filling tightly into the pumpkin (there shouldn’t be any air pockets).
  9. Pour in cream until the bread mixture is saturated and there is a bit of liquid on top (but be careful not to have the bread “swimming” in heavy cream).
  10. Put the cap back on and bake until the pumpkin is soft, about 60-90 minutes. Check the pumpkin after 45 minutes to see how soft it is. Continue baking until the ingredients are bubbling and the meat of the pumpkin is tender enough to be pierced with a fork. Do not let it burn, or the pumpkin will turn black and collapse as it cools. You don’t want all your good work ruined!
  11. Place a large spatula under your creation and move it gently to a beautiful platter.
  12. Serve as a side dish or an appetizer on small plates.

Countdown to Thanksgiving 3

Tim Lammers, a delightful anchorman at Fox News in Hartford, was very skeptical when I told him we were making mashed potatoes with turnips for the show last week. Turnips, as vegetables go, are not very pretty in their raw form, and many people put in them in the same category as Brussels sprouts (which we will be making later in the week as well!) He was surprised and delighted at just how delicious the potatoes tasted. As a bonus, we also prepared a roasted pear puree, which adds a lovely sweetness to mashed potatoes and cut the richness of the Thanksgiving meal. Here are all the recipes we made.

 

 

FINALPotatoes

 

 

Question of the day: What are your favorite Thanksgiving side dishes?

 

 

Mashed Potatoes and Turnips with Roasted Pear Puree

From: Heide Lang

Ingredients:

  • 1/8 cup honey
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons (1/4 stick) unsalted butter
  • 4 ripe bosc pears, peeled, quartered, cored
  • 1 basic mashed potato recipe (see below)
  • 1 pound turnips peeled and cut into 1-inch cubes

Directions:

  1. Preheat oven to 350 degrees.
  2. Combine honey, lemon juice, melted butter and pears in medium size bowl. Toss to coat evenly.
  3. Season with salt and pepper and place pear mixture in a baking dish so that all the fruit is in one layer.
  4. Roast pears for 30 minutes and then toss the pears in the juices.
  5. Continue roasting for about 30 minutes until the pears are very tender (this will vary depending on how ripe the pears are).
  6. Transfer pears with liquid to a food processor and puree until smooth or puree directly in the dish with an immersion blender. Set aside. (Pear puree can actually be made up to 2 days ahead).
  7. In the meantime, prepare basic mashed potato recipe. (See next recipe)
  8. Place turnips in a separate pot of salted boiling water until tender, about 25 minutes. Drain.
  9. Puree turnips until smooth and combine with mashed potatoes.
  10. Season to taste with salt and pepper.
  11. Re-warm pear puree and serve together by placing the potato mixture in a serving bowl and swirling in the pear puree. Alternatively, serve separately, and let your guests determine how much puree they would like.

Basic Mashed Potatoes

From: Heide Lang

Ingredients:

  • 4 pounds russet potatoes peeled 
  • 6 tablespoons unsalted butter 
  • 1 teaspoon or more of salt
  • 1 cup whole milk
  • ½ cup heavy cream
  • 1 teaspoon pepper

Directions:

  1. Cut the potatoes into quarters or eighths, depending on their size. You want to make sure the potatoes are the same size so they cook evenly.
  2. Place the potatoes in cold water, bring to a boil, and then salt the water (the water should taste like the ocean in order for the potatoes to be properly seasoned). (Water should always be salted once the water is boiling. Otherwise, the salt will sink to the bottom and stick to the bottom of the pot.) Lower the temperature to a simmer and cook until a fork easily goes through the potatoes, about 20-30 minutes depending on the size of the potatoes.
  3. Drain the potatoes in a colander and “dry mash” without the milk or butter for 2 minutes over a low flame.
  4. Add the butter and gently mix into the potatoes without mashing (you don’t want to over mash the potatoes or they will be gluey).
  5. Combine the milk and cream in a small saucepan and warm milk.
  6. Gradually add warm milk and cream to the pot and mix thoroughly.
  7. Add pepper and additional salt to taste. Mash potatoes until smooth or coarse, your preference.

Countdown to Thanksgiving

Few will admit this, but preparing Thanksgiving dinner stresses people out. We are living with non-stop information overload and everywhere online, on television, and on billboards we see pictures of that annoying perfect turkey with all the flawless trimming and a relaxed happy host just waiting for their guests to arrive. Nope! We tell ourselves it doesn’t matter, but it’s hard not to feel a little judged because, well, you probably are being judged kind of a little, or maybe even a lot depending who is coming.  It’s like going to the hairdresser. Why we care what people think of our hair I’ll never know, but we often do!

 

EditedFigTart2

 

So when WTIC Fox News Connecticut asked me to do a Thanksgiving cooking extravaganza for the next eight weekdays in a row starting today, I jumped at the chance to show viewers and our blog friends just how satisfying and easy it can be to host Thanksgiving (Ironically, I’m not hosting this year, but that’s okay because after this series my family will have had about a dozen trial turkey day dinners!). Each day, I will share the recipes and the videos with you, and give you clever ideas meant take the stress out of the day (don’t carve the turkey where people can see you).
Editedkithenset

 

We’ll start with appetizers, starters, side dishes and dessert, and work our way up to taking the fear out of carving and what to do with all that turkey meat come day three of leftovers when major boredom sets in.

 

 

EditedSoup1

 

Yesterday, we made Butternut Squash Pumpkin Soup with Crispy Shallots and Fig Goat Cheese Caramelized Shallot Squares made with puff pastry. These recipes are both huge crowd pleasers and don’t require a ton of time or skill. Watch today’s video to learn how to make these winner recipes as well  (http://foxct.com/2013/11/18/try-a-new-thanksgiving-side-dish/)

 

 

Also, we’d also love to hear about your Thanksgiving success and disasters (especially if they’re funny.  What are your favorite and worst Thanksgiving memories?

 

 

 

Fig Goat, Cheese, and Caramelized Shallot Squares

From: Heide Lang

Ingredients:

  • 1 ready-made defrosted puff pastry sheet
  • 3 tablespoons unsalted butter
  • 2 tablespoons canola or olive oil
  • 2 ½ cups of thinly sliced shallots (4 large shallots, or 6 small ones)
  • ½ teaspoon salt
  • 12-14 whole dried figs (3 ounces)
  • 3 teaspoons honey
  • 5-6 ounces crumbled goat cheese
  • ¼ cup coarsely ground walnuts (optional)

Directions:

  1. Preheat oven to 375 degrees
  2. Roll out the puff pastry to a 10 X 13 rectangle. Poke a few holes in pastry with a fork (so it doesn’t puff up while baking.)
  3. Pre-bake the puff pastry until it is just slightly browned, about 5-7 minutes.
  4. In the meantime, melt the butter with oil in a large skillet over medium heat, and add the shallots.
  5. Cook the shallots on medium heat until they are soft and beginning to brown, about 10 minutes. Stir frequently, especially if you are not using a non-stick pan.
  6. Add the salt, and season to taste with pepper. Set aside.
  7. Place dried figs in hot water for 5 minutes. Drain and dry figs.
  8. Slice figs 1/8 inch thick, and then coarsely chop them (you should have ½ cup of sliced figs). Mix with honey and set aside
  9. Spread the shallot mixture evenly over the pre-baked pastry.
  10. Sprinkle the goat cheese, followed by the figs and the walnuts.
  11. Bake until the crust is golden and the cheese starts to bubble, about 15-20 minutes.
  12. Let cool and cut into squares. Serve warm or at room temperature.

Crispy Shallots

From: Heide Lang

Ingredients:

  • 3/4 cup olive or canola oil
  • 3 tablespoons unsalted butter
  • 2 ½ cups sliced shallots (6-12 shallots, depending on size)

Directions:

  1. Heat oil and butter in a 12-inch saucepan over medium heat until it starts to bubble.
  2. Reduce the heat to low and add the shallots.
  3. Cook until golden brown, about 30 minutes (add more oil if the shallots start to burn) stirring frequently.
  4. Remove the shallots with a slotted spoon and place on paper towels. Pat down to remove excess oil. Once the excess oil is absorbed, place the shallots in an airtight container and use to garnish soups, vegetables, potatoes, and sandwiches.

Butternut Squash Pumpkin Soup with Crispy Shallots

From: Heide Lang

Ingredients:

  • 4 tablespoons canola oil
  • 2 cups leeks, chopped
  • 1/3 cup shallots, chopped
  • 2 1/2 cups fresh butternut squash cut in 1-inch cubes
  • 1 can pure organic pumpkin puree (no sugar added)
  • 1 teaspoon kosher salt
  • ½ teaspoon ground pepper
  • 1 tablespoon cane sugar
  • 3/4 teaspoon cinnamon
  • 2 teaspoons fresh ginger finely minced
  • ¾ teaspoon ground cardamom
  • 1/8 teaspoon cayenne pepper (optional)
  • 1 Bartlett pear, peeled and chopped into 1-inch cubes
  • 5-6 cups vegetable or chicken broth
  • 1/3 cup sour cream or crème fraiche
  • 4-5 tablespoons crispy shallots (see recipe below)
  • 1/3 pound pancetta, sliced thin (optional)

Directions:

  1. Heat canola oil in a 6-8 quart pot. Sautee shallots and leeks over medium heat until they are soft and glassy, but not yet brown, about 5 minutes.
  2. Add the butternut squash and sauté for 5 minutes.
  3. Add the pumpkin puree and stir well.
  4. Add salt, pepper, sugar, cinnamon, ginger, cardamom and cayenne pepper. Stir and cook over medium heat for one minute.
  5. Add the pear and broth and bring to a boil. Once the mixture is hot, turn down the heat to a steady simmer on a low-medium flame. Cook for 10-15 minutes, or until the pears and squash are soft.
  6. Puree in a food processor, or with an immersion blender (you may also use a blender, but be sure to let the soup cool to lukewarm first).
  7. Add sour cream and mix well.
  8. Fry pancetta (optional) in a small frying pan over medium-high heat, until crisp, and pat between two towels to absorb grease.
  9. Serve with crispy shallots and/or crumbled pancetta on top.

Easy Ghoulish Treats

Most people think I’m a little bit strange when I tell people that Halloween is my favorite holiday. It’s really simple. I adore the foods of Thanksgiving, Christmas, Hanukkah and Easter, not to mention all the glorious casual picnic foods from Memorial Day through Labor Day, but I just love the theatre and whimsy of Halloween.

 

Witches Brew Punch with Dry Ice – epic halloween trick/treat | The Road Home

 

This great holiday, after all, is not about gifts or how perfect the table looks for relatives. It’s about fun, and magic, and theatre. It transcends age. We will have 8-year-olds and 16-year-olds side by side at our house all enjoying the same silly food and wearing goofy costumes. What could be better? I get to take my apron off and think solely about what would make kids of all ages happy. The pressure is off to be perfect. All anyone cares about is that the offerings are funny, maybe a little “scary” and of course colorful.

 

Clementine Pumpkins | The Road Home  – cancels out the candy right?

 

So here’s part of our line-up for All Hallow’s Eve at our house. We’ll offer our friends and fellow trick-or-treaters Mad Scientist Bubbly Brew, followed by cauliflower brain dip, and darling little “pumpkins” made of clementines and celery. There will be other things, but these are my favorites. I hope this sampling of our Halloween inspires you to think like a child even for just one day. Happy Halloween everyone!

 

Witches Brew Punch with Dry Ice – epic halloween trick/treat | The Road Home

Halloween Cauliflower Brain with Guacamole - gruesome but great | The Road Home
Witches Brew Punch with Dry Ice – epic halloween trick/treat | The Road Home

Have you got any special halloween foods you make at your house? We’d love to hear about them! Comment below to let us know!

 

 

Clementine Pumpkins

From: Heide Lang

Ingredients:

  • One dozen or more Clementines
  • Several stalks celery

Directions:

  1. Peel Clementines and place on a fun Halloween platter.
  2. Cut a stalk of celery into small pieces for the pumpkin stem. Stick a celery piece into the top of each peeled Clementine and serve!

Creepy Cauliflower Brain Dip with Guacamole

From: Heide Lang

Ingredients:

    Guacamole

    • 4 ripe avocados peeled and pitted
    • ½ cup chopped onions
    • 1/8 cup fresh lime juice
    • ¼ cup cilantro (optional)
    • 1 4 ounce can finely chopped seeded jalapeno chilies**
    • 1 teaspoon salt
    • ¾ teaspoon pepper
    • 1 cup of tomatoes, diced and seeded (or canned diced tomatoes in the winter)

    Brain

    • 1 large cauliflower
    • 1 package of red licorice string

    Directions:

    1. Place all guacamole ingredients but tomatoes in a food processor or in a medium sized bowl. Puree in the food processor or puree in bowl using an immersion blender until very smooth.
    2. Drain tomatoes thoroughly through a sieve and gently blend into the avocado mixture using a spatula.
    3. Remove all of the leaves from the cauliflower and remove the stem so that there is a hollow area, but most of the florets are intact. (Use toothpicks to hold the sides together if it starts to fall apart).
    4. Put the hollowed out cauliflower into a snug fitting bowl. (For a really scary presentation, wrap the bowl in cheesecloth stained with red food coloring.)
    5. Fill in with the guacamole and decorate the florets by weaving the licorice between the florets to make the veins and arteries.  You may also sprinkle a bit of red food coloring on the “arteries” as well but be careful not to overdo it.

    Mad Scientist Bubbly Brew

    From: Heide Lang

    Ingredients:

    • Clear glass container or punch bowl
    • Artificial green or red drink, such as Gatorade or Hawaiian Punch (You may also use a clear liquid like seltzer or Sprite, died with food coloring, if you want)
    • Gummy worms, plastic spiders or any other creepy creatures you wish
    • Dry ice

    Directions:

    1. Fill container or punch bowl with a green or red beverage.
    2. Place gummy worms, spiders, etc, on the edge of the bowl.
    3. Add a few small pieces or pellets of dry ice, just enough to get the brew bubbling and smoky. If it comes in a big brick, you will need to chip pieces off of it. (Do NOT pick up dry ice with your bare hands. Use tongs to handle it or protective rubber gloves if you must pick it up with your hands.)
    4. Serve immediately, adding additional pieces of dry ice every 10 minutes, or as needed.

    Roasted Pears in Cider and Port Wine

     

    There is nothing like finding a dessert that’s beautiful, easy and unbelievably delicious. We all know that it isn’t always so easy. There are a lot of desserts that fit only one or two of those stipulations.  A genoise cake, for example is beautiful and delicious but certainly NOT simple.

     

     

    Roasted Pears In Cider and Port Wine | The Road Home - SO delicious and ridiculously easy.

     

     

    That’s why this dessert is so special.  Did I mention that it’s fairly low-calorie as well? I used to make roasted pears with pomegranate juice and red wine, which was very good but it just didn’t quite have the depth a great autumn dessert should have. I tinkered with apple cider and port wine instead and added ginger, cinnamon and cardamom to create this gem of a fall treat. I honestly haven’t met anyone in any of my classes who hasn’t gone crazy over this one. You may also want to prepare this if you are having an open house as well. The combination of pears, port, cider and spices says cozy autumn like nothing else. I bet it will sell your house in a flash!

     

     

    Roasted Pears In Cider and Port Wine | The Road Home - SO delicious and ridiculously easy.

     

     

     

    The best thing about it is that your friends and family will not only love it but they will be so honored you spent so much time making them a special dessert. The truth (note, I am whispering) is that it will take you about 15 minutes to get in oven. Don’t worry. Your secret will be safe. Who am I going to tell?

     

     

    Roasted Pears In Cider and Port Wine | The Road Home - SO delicious and ridiculously easy.

     

    Roasted Pears In Cider and Port Wine | The Road Home - SO delicious and ridiculously easy.

     

     

    Oh, and be sure to save any extra sauce to pour over French toast, pancakes or waffles over the weekend. The recipe purposefully makes more sauce than you will need for the pears alone so you can have leftovers. Who could ask for more?

     

     

    Roasted Pears In Cider and Port Wine | The Road Home - SO delicious and ridiculously easy.

     

     

    Do you have any easy winner dessert recipes like this one? Let us know in the comments, below!

     

     

    Roasted Pears In Cider and Port Wine | The Road Home - SO delicious and ridiculously easy.

     

     

     

     

     

    Pears in a Port Wine Cider Glaze

    From: Heide Lang

    Ingredients:

    • 1/1/4 cups Ruby Port
    • 1 1/4 cups Apple Cider
    • ½ cup Sugar
    • 1 ½ Cinnamon Sticks
    • 2 teaspoons Grated Orange Peel
    • ¾ teaspoon Ground Cardamom
    • ¾ teaspoon Ginger Powder (or one teaspoon fresh finely chopped ginger)
    • 6 Ripe Bosc or Red Star Crimson Pears, with stems, peeled
    • Vanilla Ice Cream

    Directions:

    1. Preheat oven to 350° F.
    2. Stir port, apple cider, sugar, cinnamon sticks, orange peel, cardamom and ginger powder in medium saucepan over medium heat until sugar dissolves, about 3 minutes.
    3. Using a small melon baller, core pears from bottom of wide end.
    4. Trim bottoms flat and stand upright in 8 x 8 x 2 inch baking dish.
    5. Pour all but a ½ cup of the sauce over pears. Set aside the remaining ½ cup for later.
    6. Roast pears until tender when pierced with a knife or skewer, basting pears with sauce every 20 minutes, for about 1 hour.
    7. Using spatula, transfer roasted pears to serving platter.
    8. Return the pan juices to the saucepan.
    9. Simmer until reduced to 2/3 cup, about 5 minutes.
    10. Strain through a fine sieve into a small bowl, discarding all solids. (This is optional. The sauce will simply be smoother if you filter out the orange zest before serving.)
    11. Spoon glaze over pears.
    12. Serve warm or at room temperature with vanilla ice cream.

    Caramelized Shallots

    I was a bit of a rebel at cooking school, which was kind of surprising considering I was pretty much a nerd in high school. I was always asking a lot of questions, especially ones that began with “Why do we have to….?” One of the hallmarks of great French cooking, I learned very quickly, was that shortcuts were pretty much a no-no. We learned, for example, how to prepare mayonnaise and whip egg whites stiff by hand instead of using mixers or hand blenders just so we would know how if we needed to in the future.

     

    Easy Caramelized Shallots – the latest, greatest kitchen cheat | The Road Home

     

    For chefs in a commercial kitchen this may come in handy on occasion, but I think every minute home cooks spend in the kitchen should be enjoyable. This means you should take shortcuts and even cheat a little sometimes. Otherwise, I know for a fact you will avoid certain ingredients, like shallots, which are tedious to peel since you need so many more them than onions, and slicing or dicing may them burn your eyes. You should never avoid such a wonderful ingredient such as shallots since they add so much flavor, being a little less bitter than onions and really sweet when caramelized.

     

    Easy Caramelized Shallots – the latest, greatest kitchen cheat | The Road Home

     

    So I’ve come up with a an easy way to caramelize massive amounts of shallots with very little labor after being inspired by a  12-Hour Rabbit Bolognese recipe in Jamie Oliver’s Jamie’s Great Britain (a book by the way everyone should own). He just puts all the ingredients whole into this rabbit stew and the onions just fall apart and assimilate during braising. So smart. I thought that perhaps I could achieve the same results with shallots if I just peel large shallots, quarter them and slowly cook them in a bit of oil. It works!

     

    Easy Caramelized Shallots – the latest, greatest kitchen cheat | The Road Home

     

    So what, you say?  Shallots cooked this way are a great replacement for onions in stews, or in pureed soups, mixed in with vegetables or mashed potatoes (see Stoemp). You could also add these to a pot pie, fill puff pastry cups with shallots and add a bit of goat cheese for a easy elegant appetizer, or again really use them anywhere you use cooked onions. Today, for example, I used them for a meatloaf. First I added a bit of cognac to the shallots, and let the alcohol burn off. Then I pureed them before adding them to the ground beef and other ingredients (you can also just chop them – fine or coarse – or leave them just the way they are).  There’s really no end on how you can use them.

     

    Easy Caramelized Shallots – the latest, greatest kitchen cheat | The Road Home

     

    Do you have any go-to ingredient or spice that adds pizzazz to everyday meals? Let us know in the comments, below!

     

     

     

     

    Caramelized Shallots 1-2-3

    From: Heide Lang

    Ingredients:

    • 8 large shallots, or 12 smaller ones peeled.
    • 4-5 tablespoons canola or sunflower oil (or another oil with a high smoke point)

    Directions:

    1. Cut off the root of the shallots and quarter them
    2. Heat a medium size sauté pan and add 4 tablespoons of oil.
    3. Add the shallots and coat them with the hot oil. Break up the shallots with a firm spatula as they cook until all they have all fallen apart.
    4. Cook over a low-medium heat until the shallots start to brown, about 25 minutes. Add the last tablespoon or more of canola oil if the shallots stick to the pan
    5. Remove the shallots from pan and add to your favorite vegetable, stew, soup, or any place else you would use cooked onions. (You may chop or puree them as well.)