From Denny: Pears come in season during the Christmas holidays and are plentiful. But have you thought about what to do with them beyond enjoying them fresh or giving as holiday gifts?
Our local newspaper here in Louisiana included some recipes from USA Pears, so, of course, you know I just had to go explore their site. The site is set up to promote the pear growers' product and awareness of the fruit. Since I've been thinking about setting up my own organic orchards I've been visiting a lot of sites like this one.
While their recipe section is not extensive it has some gems like the following recipe well suited for the holiday table when you want something special to wow the family or your guests. If, you are like me, you like to try new recipes or variations on a popular theme - like baked pears. A nice touch is the lemon chamomile sauce that snuggles up to these pears.
From Denny: Chef Mario Batali is rolling out a simple easy to do Easter dinner. He is also rolling out a new TV show in September of this year where he and a few friends discuss food and pop culture. It sounded like the name of this new show is "The Chew." If it's as good as his serial food show he and Mark Bittman and Gwyneth Paltrow did on Spain it should be a joy to watch - and learn.
On the Good Morning America set Chef Batali treated us to an Italian style Easter meal where the Italians love to celebrate the food of the season. If you enjoy potatoes as much as cheesy pasta, then his Pastiera dish is for you. Even vegetarians can enjoy this meal for the side dishes with cheese and eggs.
As usual Chef Mario has everything simplified so you can enjoy your holiday. Take a look at this wonderful grilled lamb dish.
Recipes Featured:
Butterflied Leg of Lamb with Garlic, Rosemary and Mint Agnolotti Alla Primavera Asparagus Milanese Pastiera
Mario Batali's Butterflied Leg of Lamb with Garlic, Rosemary and Mint
From: Mario Batali Servings: 8 Difficulty: Easy Cook Time: 30-60 min
From Mario: The vin santo in the marinade helps the meat develop a tasty char on the outside, like a steak. Cook it medium-rare, or even
medium; unlike a butterflied beef tenderloin. For example, a
butterflied leg of lamb always has some thicker and some thinner
parts, which is actually a good thing—it means that when the meat
is cooked, there will be something for everyone, some
medium-rare, some medium, some a bit more done.
Ingredients:
1/2 cup olive oil
1/2 cup vin santo
1/4 cup chopped fresh mint
18 garlic cloves, peeled and bashed a bit with the side of a
heavy knife
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
One 4 1/2 to 5-pound boneless leg of lamb, butterflied and trimmed
of excess fat (or one 7- to 8 pound bone-in leg, boned,
butterflied, and trimmed)
2 tablespoons fresh rosemary leaves
Directions:
Combine the olive oil, vin santo, mint, 6 of the garlic cloves,
the salt, and pepper in a small bowl. Set aside.
Make 12 small incisions in the fatty side of the lamb and insert
one of the remaining bashed garlic cloves and some of the
rosemary into each slit. Put the lamb in a large baking dish and
pour the marinade over, turning to coat. Let stand at cool room
temperature for 1 hour, or cover and refrigerate for at least 12
hours, or overnight; turn the lamb occasionally as it marinates.
If the lamb has been in the refrigerator, bring it to room temperature. Preheat a gas grill or prepare a fire in a charcoal grill.
Remove the lamb from the marinade, draining it well, and pat dry. Pour the marinade into a small bowl. Place the lamb on the grill and cook, basting several times with the reserved marinade, for 10 to 12 minutes, until well charred on the first side. Turn and cook, basting several more times, for 10 to 12 minutes longer, or until well charred on the second side; the internal temperature should register 130°F for medium-rare. Transfer the lamb to a carving board and let it rest for 15 minutes.
Carve the lamb into 1/4-inch-thick slices and serve immediately
Agnolotti Alla Primavera
A Deliciously Cheesy Dish
From: Mario Batali Servings: 4 Difficulty: Moderate Cook Time: 30-60 min
From Mario: This is a versitile dish. If you do not want to make agnolotti from scratch, you may substitute 1 pound of prepared stuffed pasta from your favorite high-quality purveyor, such as "Eataly."
Ingredients:
10 tablespoons unsalted butter
1 medium Spanish onion, cut into 1/8-inch dice
3/4 cup ricotta cheese
3/4 cup grated Fontina cheese
9 tablespoons fresh goat cheese
3 tablespoons fresh marjoram leaves
3/4 cup finely chopped Italian parsley
3/4 cup teaspoon freshly grated nutmeg
Salt and pepper
1 recipe basic pasta dough, rolled to thinnest setting on pasta machine
6 quarts low-sodium chicken broth, homemade preffered
1 bunch fresh ramps, trimmed and chopped into 1/2-inch pieces
1/4 cup freshly grated Parmigiano-reggiano cheese
Directions:
Bring 6 quarts of chicken broth to a boil and add about 2 tablespoons salt.
In a 12- to 14-inch sauté pan, heat 4 tablespoons of the butter over medium heat until the forma subsides. Add the onion and cook until soft and golden brown, 7 to 8 minutes. Remove the pan from the heat and cool. Stir in the cheeses, marjoram, parsley, and nutmeg, and season with salt and pepper.
To form the agnolotti, drop heaping teaspoons of filling down one side of each pasta sheet at 3-inch intervals. Fold the pasta over the filling, pressing the dough flat between the lumps of filling. Using a pastry cutter, cut half-moons using the fold as the flat side of the moon.
Drop the agnolotti into the boiling chicken broth and simmer rapidly until tender.
Meanwhile, melt the remaining 6 tablespoons butter with the ramps in a 12- to 14-inch sauté pan and cook 2 minutes until softened. Drain agnolotti and add to the pan. Sprinkle with Parmigiano-Reggiano and toss over medium heat to coat.
Serve immediately.
Asparagus Milanese
From: Mario Batali Servings: 4 Difficulty: Easy Cook Time: 1-30 min
When the asparagus crops first come in April this is one of the most popular dishes to celebrate the freshness of Spring. The Italians think of biting into the runny yolk of the egg as a symbolic reminder of Spring's delicious vitality we almost forget over a long and cold winter.
Ingredients:
28 medium asparagus spears
1/2 cup (1 stick) unsalted butter
4 large eggs
1/2 cup freshly grated Parmigiano-Reggiano cheese
Directions:
Bring about 4 quarts of water to a boil and fill a large bowl with ice water. Trim the hard ends of the asparagus spears and drop the spears into the water. Cook 70 seconds. Remove with tongs and refresh in the ice bath. Drain and set aside.
In a 10- to 12-inch sauté pan, slowly heat 4 tablespoons of the butter over medium-low heat until very dark brown. Add the asparagus and toss until heated through.
Divide the asparagus among 4 plates. Wipe out the sauté pan with a paper towel and add the remaining 4 tablespoons butter. When the foam subsides, crack the eggs into the pan and cook sunny side up, about 2 minutes. Place 1 egg over each portion, sprinkle with cheese, and serve.
Pastiera
A cheesy warm potato dish Easter tradition in Italy
From: Mario Batali Servings: 4
Difficulty: Easy Cook Time: 30-60 min
"Are you looking for a different potato dish for your Easter dinner? Try Mario Batali's Pastiera, it's easy and tasty." - Good Morning America
Ingredients:
4 tablespoons pomace olive oil
4 pounds potatoes, washed and peeled
1/2 cup plus 1-1/2 cups breadcrumbs
2 bunches chopped fresh parsley to yield 1/2 cup
1/4 cup virgin olive oil
1 cup grated pecorino
Directions:
Preheat oven to 350 F.
In a 2 to 3 quart earthenware casserole with 2-inch to 3-inch sides, smear 4 tablespoons olive oil to cover.
Slice potatoes 1/4-inch thick and toss in a mixing bowl with 1/2 cup breadcrumbs and season well with salt and pepper. Mix remaining breadcrumbs with parsley, oil and pecorino. Put one layer of potatoes and breadcrumbs on bottom and sprinkle with 3 to 4 tablespoons breadcrumb and cheese mixture. Continue layering until dish is full and top with remaining breadcrumb-cheese mixture. Place in oven and cook 1 hour, or until potatoes are very soft and top is golden brown.
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Several creamy cheeses and wonderful beer combine for a slice of comfort food heaven.
From Denny: Check it out! Yet another stellar mac 'n' cheese recipe to enjoy. Does Life get any better? The perfect weekend food, the perfect crowd pleaser, the perfect recipe for the cold weather and all this crazy snow we have been finding all across the nation this winter. What a pleasant way to warm up! :)
This recipe is real magic. Snuggled warm inside this dish are no less than five kinds of wonderful cheeses. The rich base gets a lift from amber ale. It bakes with a blanket of light panko crumbs for some crunch. Parmesan cheese spreads out on top too to give a rich, golden perfection.
Be sure to visit the Rackhouse Pub in Denver, Colorado and try this dish in person!
Beer-Baked Mac 'N' Cheese
From: Rackhouse Pub in Denver, Colorado
Total time: 1 1/2 hours
Servings: 12 to 16
Ingredients:
1 cup (2 sticks) butter
1/2 cup flour
1/2 cup amber beer
2 cups half and half
1/2 pound Brie
16 ounces (2 packages) cream cheese
1 1/2 cups crumbled Gorgonzola cheese
2 1/2 cups shredded cheddar cheese
1 1/2 cups grated Parmesan cheese, divided
1 (16-ounce) box penne pasta, cooked and drained
Salt and pepper
1/2 cup panko or bread crumbs
Directions:
1. Heat the oven to 350 degrees.
2. In a medium, heavy-bottom pot, melt the butter over medium heat. Whisk in the flour to form a light roux. Slowly whisk in the beer and half and half.
3. Add the Brie and cream cheese to the sauce, stirring until the cheeses are melted and incorporated. Stir in the Gorgonzola, cheddar and 1 cup Parmesan cheese.
4. Stir in the pasta, taste and adjust the seasonings as desired with salt and pepper (some of the cheese will be salty and the mixture may need only a little salt, if any).
5. Pour the mixture into a 13-by-9-inch baking dish. Top the mixture by sprinkling over the remaining Parmesan cheese and panko crumbs. Place the dish in the oven and bake until the sauce is bubbly and the toppings are crisp and golden, about 1 hour.
*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!
Dennys Low Gluten Southern Cornbread - This is very low-gluten and wonderfully moist and satisfying. White corn meal cornbread is lighter than yellow. Fast and easy for beginner cooks! Vegetarian too!
