Cardamom Pear Butter
October 19, 2012
Autumn fruits fill the aisles, how can you possibly resist the shapely pear? So smooth, so ripe, so bottom heavy, and perfectly delicious with a bit of blue cheese as Cardamom Pear Butter.
Autumn fruits fill the aisles, how can you possibly resist the shapely pear? So smooth, so ripe, so bottom heavy, and perfectly delicious with a bit of blue cheese as Cardamom Pear Butter.
Sweet Potato Succotash & Pear Glazed Pork Chops, another solo dinner at Chez Gypsy featuring autumn flavours. It’s almost impossible not to make Looney Tunes references when motioning succotash “sweet sufferin’ succotash!” It’s not often I quote Sylvester the Cat.
Indulge in fresh Mediterranean flavours and omega threes. Three Pepper Salmon with Lemon Herb Rice and Olive Tomato Relish, is a meal in 45 minutes with colourful citrus rice and a super-fast relish, warmed to make a salty drizzle and capture all those healthy oils.
Créme Caramel done well is rich, creamy and smooth. When inverted, a sweet layer of liquid caramel oozes over the sides and runs on to the plate to form the perfect puddle of sticky goodness to counter the cool, sweet custard. It might be a bit of a daunting dessert to try – until now. All you need are a few simple steps and a little respect for the boundaries of this delicate flan.
Rosemary Apple Glazed Chicken with Dried Cranberries and Bacon Polenta. Perfect on a dark & stormy early autumn evening, as temperatures drop and comfort food comes to mind.
A little twist on a French classic, Cherry Clafoutis with White Chocolate made with the last of the summer cherries, the swan song of summer. It won’t be long before we’re awash with pumpkins and apples as the kids head back to school and sweaters emerge from storage. But let’s not talk about that, let’s stay with summer a little bit longer and chat about cherries.
Fast and easy, recipe #67 on our list of things to do with leftover potatoes; Wild Mushroom Potato Hash. Perfect with anything fresh off the grill, steaks, chops or fish, and finishes in twenty minutes flat.
Adding to our essential sauces of the barbecue season with a tangy Chimichurri Sauce from South America. In it’s native Argentina it is the quintessential condiment for grilled meats, an Argentine pesto if you will, combining parsley, garlic, onion, olive oil, and vinegar for a powerful punch.
This week’s hot, humid weather has seen us worshipping the air conditioning as temperatures climb. What better way to beat the heat than with a frozen treat for adult tastes? The Lemon Blood Orange Float reminds me of a the melting creamsicles of my childhood; creamy citrus, in a glass.
Our barbecue essentials list continues with a wicked Smokey Jack Daniels Ketchup and a bit of Jack Smoke that gave our Father’s Day barbecue a whole lot of Kentucky kick.
This version of Piri Piri sauce will ruin commercial barbecue sauces for you, forever. Butter based, it borrows from Portuguese tradition leaning heavily French. Using it effectively blackens the surface of the meat, adding layers of flavour and heat.
This week we join the many voices celebrating what would have been Julia Child’s 100th birthday in August of this year, with JC100. Starting with Salade Nicoise, from Child’s The Way to Cook, a light, fresh garden salad from the south of France.
Hi, I’m Cori.
Nice to meet you!
Food professional and former innkeeper, this is where I play with food. I believe food (and LIFE) doesn’t have to be complicated, to be good.
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