Pear Cake Recipe

From Clean Start by Terry Walters...

The inspiration for this recipe came from my friend Vicki, who is hands-down the best baker I know. Her super-moist apple cake is just the right combination of light and sweet. And, while I've still not been able to convince her to share her recipe, this gluten-free pear version satisfied my craving with ease. I would like to think that someday Vicki might actually ask me for this recipe, but I guess that's unnecessary now!

Ingredients:
Dry:
1 cup chickpea flour
1 cup almond meal
1/2 cup potato starch
1 tbsp baking powder
1 tspn baking soda
1/4 tspn sea salt
1/4 tspn ground cinnamon

Wet:
1 cup finely grated peeled D'Anjou pear (or pear sauce)
1 1/2 cups coarsely grated peeled D'Anjou pears
1/2 cup mashed banana (about 1 large banana)
1/2 cup maple syrup
2 tbsp lemon juice
1 tspn almond or vanilla extract

Topping:
1 - 2 D'Anjou pears

Preparation:

1. Preheat oven to 350 degrees Fahrenheit and lightly grease a 9-inch spring-form pan.
2. In a large mixing bowl, whisk together all dry ingredients until blended. In a separate bowl, whisk together all wet ingredients until blended.
3. Peal pears for topping and cut into halves. Scoop out cores and slice halves into thin slices and set aside.
4. Pour wet ingredients into dry and mix as briefly as possible to combine. Pour into prepared pan. Arrange pear slices as desired on top of cake and bake 45 minutes or until cake is lightly browned on top and a toothpick inserted in the center comes out clean. Remove from oven and cool on rack before removing pan.

Makes one 9-inch round cake.

Tip:
This recipe will require 5 or 6 whole pears, depending on the size of your pears - 2 for finely grating, 2 for coarsely grating, and 1 - 2 for decorating the top of your cake.

Serving Suggestion:
For an extra-special presentation, melt dark chocolate with a small amount of virgin coconut oil and drizzle back and fourth across each serving.

Recipe courtesy of Clean Start: Inspiring You to Eat Clean and Live Well by Terry Walters

United States [ print this recipe for Pear Cake ]

Book Review: Lobster for Leos, Cookies for Capricorns by Sabra Ricci

"You should never judge a book by its cover." After reading the book, Lobster for Leos, Cookies for Capricorns by Sabra Ricci, I was reminded once again of the wisdom behind this age old advice. This book looks more like a paperback novel than a cookbook by a celebrity chef. And who combines astrology with cooking anyway? Sabra Ricci has done just that by drawing upon her life long interests in astrology and the culinary arts.

In this book, she has selected 8 super foods per astrological sign to support the health of the part of the body ruled by that sign. For example, the heart is ruled by Leo. In her chapter on Leos, Ricci includes recipes that feature heart healthy foods such as almonds, ahi, lobster, black beans, opakapaka, saffron, papaya, and tomatoes.

Sabra Ricci traces her love for food and astrology back to Sunday family breakfasts at her grandparents' house in Sacramento, California. Her grandfather was a big fan of the Galloping Gourmet TV program and would constantly try new dishes out for the family on Sundays. Then he would break out the Sunday paper and read everyone's horoscopes. With these early influences, Ricci went on to do extensive research in astrology and also graduated from the California Culinary Academy in San Francisco. She completed her externship at Napa Valley’s legendary Tra Vigne restaurant, working for founding chef Michael Chiarello. She then worked in Paris for Yes Catering Company whose events included parties for Michael Jackson, the Paris Polo Club and Lancôme, and lunches at the Louvre. Ricci now lives in Maui and regularly cooks for some of Hollywood's biggest celebrities. Here are some of their quotes:

"A truly talented chef and an amazing and inspiring person. So glad our planets crossed!" - Orlando Bloom

"Sabra, thank you for spoiling us. Every bite was a new experience." - Julia Roberts and her husband, Danny Moder

"Sabra is an alchemist. She cares deeply about everything she creates and lives in service to all of us - breakfast, lunch, and dinner." - Jim Carrey

As we mentioned earlier, this book does not look like a typical cookbook. There are no mouth-watering photos and the book itself is quite small. What is included, however, is a collection of over 100 easy, delicious recipes. We tried the Chicken Katsu, the Chocolate-Rum Pot de Créme, and the Wild Mushroom Risotto. Each of these recipes was easy and took very little time to prepare. The Wild Mushroom Risotto was rich and creamy and should indeed be considered "comfort food" as the author contends. The Chicken Katsu had a crispy texture on the outside and was moist and tender on the inside. The Asian inspired dipping sauce was a great combination with this dish. The Chocolate - Rum Pot de Créme was an excellent dessert combining rich chocolate with a hint of dark rum topped with whipped creme made from scratch. We give this book 5 stars out of 5. It has a solid collection of recipes that you can obtain for under 10 smackers $US.

Oregon Chocolate Stout Cake Recipe

If you're like me, there is a special place in your heart for a tall pint of Oregon stout on a winter's night. This chocolate stout cake may be the next best thing. The chocolatey flavor of stout goes naturally with the cocoa to make an outstanding cake. It tastes great with either a dusting of powdered sugar or with the vanilla - cognac icing. The choice of stout is up to you. We prefer either Obsidian Stout from the Deschutes Brewery or
Chocolate Stout from Rogue Brewery. Regardless of the brand that you choose, you won't be disappointed.

Recommended Equipment:
8 inch round non-stick cake pan

Ingredients:
cake:
10 tbsp unsalted butter
2/3 cup of stout (we recommend either Deschutes Obsidian or Rogue Chocolate Stout)
1/2 cup cocoa powder
1 1/3 cup sugar
1 1/3 cup all-purpose flour
1 tspn baking powder
1/2 tspn kosher salt
2/3 cup sour cream
1 large egg
1 egg yolk
confection sugar

icing (if you choose to use it):
2 tbsp unsalted butter
1 cup confectioner's sugar
1/4 tspn vanilla extract
1/2 tbsp cognac
milk

Preparation:
cake:

1. Preheat the oven to 350 degrees Fahrenheit. Grease a 8 inch round cake pan.
2. In a saucepan over medium heat, melt the butter and add the stout. Add the cocoa and whisk until smooth. Remove from the heat and let cool slightly.
3. In a large bowl, mix together the sugar, flour, baking soda, and salt. Set aside for later.
4. Using a mixer, beat the egg, the egg yolk, and the sour cream.
5. Add the stout mixture to the egg mixture and mix to combine.
6. Add the flour mixture to the mixer and mix for 1 minute at low speed. You may need to use a rubber spatula to fold in any excess flour on the sides of the mixing bowl.
7. Pour the batter into the 8 inch baking pan. Bake for 45 to 50 minutes. It is done when a fork inserted into the top of the cake comes out clean.
8. Let cool completely before icing or dusting with confection sugar.

icing (if you choose to use it):

1. In a saucepan, melt the butter and cook over low heat until the butter begins to brown. Remove from the heat.
2. Add the confection sugar, the vanilla extract, and the cognac to the saucepan and mix the ingredients until well combined.
3. Add milk, a little at a time while whisking until the mixture reaches the proper consistency.
4. Spread icing on the top of the cake and serve.

United States Oregon [ print this recipe for Chocolate Stout Cake ]

Chocolate-Rum Pot de Créme

From Lobster for Leos, Cookies for Capricorns by Sabra Ricci .......

Living in the Tropics for almost twenty years, I have become a big fan of dark rum. This is a combination of two of my favorites.

Ingredients:
4 oz. bittersweet chocolate
3 cups heavy cream
1/4 cup dark rum
6 large egg yolks
3/4 cup granulated sugar
1 vanilla bean, split lengthwise, seeds scraped
1 cup heavy cream
1/4 cup brown sugar
1/2 tspn pure vanilla extract
2 oz. shaved chocolate

Preparation:

1. Preheat the oven to 300 degrees Fahrenheit.
2. Put the chopped chocolate in a bowl. Mix the cream, rum, vanilla seeds, and the vanilla pod in a medium heavy bottomed saucepan and place over medium heat until scalding. Pour the mixture over the chocolate in the bowl, remove the vanilla pod, and whisk the mixture until smooth.
3. In a separate bowl, whisk together the yolks and granulated sugar.Temper the egg mixture with the warm chocolate mixture. Then return to the stove top over medium heat to thicken slightly and until it coats the back of a wooden spoon.
4. Divide the custard equally among eight 4-ounce ramekins. Place the ramekins in a roasting pan and pour in water to come halfway up the sides of the ramekins. Bake for 40 to 45 minutes until the custards are almost set but still a bit jiggly in the center. Remove from the water bath and let cool for 30 minutes, then put in the refrigerator and chill for at least 4 hours.
5. Just before serving, whip the cream, brown sugar, and vanilla extract until stiff peaks form. Serve the pots de créme with a dollop of whipped cream and garnish with shaved chocolate.

Serves 8

Recipe courtesy of Lobster for Leos, Cookies for Capricorns by Sabra Ricci

Jamaica [ print this recipe for Chocolate-Rum Pot de Créme ]

Açai Ice Cream Recipe

The first time that my wife and I tried a frozen yogurt made with Açai berries was during our honeymoon in a small town north of Rio de Janeiro called Parati. These berries are harvested in the Amazon region and taste great with yogurt, ice cream, or in juices. Like blueberries, they provide many health benefits are packed with anti-oxidants.

When we returned home, Açai berries were virtually unknown in the United States. As time passed however, Açai juice has become easier to find in markets. So we decided to try to make Açai ice cream. It turned out even better than the yogurt version that we had in Brasil. Here is the recipe.

Recommended Equipment:
ice cream maker (we used the KitchenAid Ice Cream attachment)

Ingredients:
2 cup whipping cream
2 cups half-and-half
1 1/4 cup sugar
1 vanilla bean, split lengthwise, seeds scraped
2 tbsp apricot preserves
1 10 oz. bottle Açai juice, we used Sambazon

Preparation:

1. In a large saucepan, mix together all of the ingredients over medium heat. Stir occasionally until the mixture is scalding (but not boiling). Remove from the heat and allow to cool for about 10 minutes.
2. Remove the vanilla bean and pour the mixture into a plastic, lidded container. Place in the refrigerator overnight.
3. Pour the mixture into your ice cream maker and freeze it according to the instructions that came with your ice cream maker.
4. When the mixture reaches a "soft serve" consistency, transfer the mixture back into a plastic, lidded container and place the container in the freezer to harden for at least an hour.
5. Serve when ready.

Brasil [ print this recipe for Açai Ice Cream ]

Photos from Parati....

Easy Artisan Bread Recipe

If you're looking for a recipe for fresh baked bread like you get at Panera, give this recipe a try. It works best on the weekend since the dough takes considerable time to rest. Mix the dough Friday night, rest it overnight, then bake at 3 pm on Saturday and you have a fresh loaf of artisan bread to serve with dinner. The only thing easier than this recipe is using a bread maker but the end result doesn't look anything like this. We made this last weekend and used a couple of toasted slices to make the mole in the pork tenderloin in chipotle mole recipe. We also used the warm Dutch oven with the residue from the bread to roast the tenderloin.

Recommended Equipment:
Dutch oven
Stand mixer
2 cotton kitchen towels

Ingredients:
3 cups all-purpose flour + flour for dusting
1 1/4 tspn kosher salt
1/2 tspn active dry yeast
1 5/8 cup water
Preparation:

1. In the mixer’s bowl, add the flour, salt, and yeast. Using the hook attachment, mix the dry ingredients then slowly add the water. The dough should be sticky.
2. Cover the mixing bowl with plastic wrap and let the dough rest for 18 hours at room temperature (between 70 and 75 degrees Fahrenheit). The dough will have small bubbles formed at the top when it is ready for the next step.
   
3. Dust a counter top or other flat surface with flour. Turn the dough out of the mixing bowl onto the flour dusted surface. Sprinkle a little flour on the top of the dough. Then fold the dough once or twice upon itself. Cover it loosely with the plastic wrap and let it sit for 20 minutes.
4. Using just enough flour to keep the dough from sticking, shape the dough into a ball with the seams facing down. Place one of the cotton towels on the counter and cover it with a thin layer of flour. Place the dough in the center of the towel. Dust the top of the dough with a thin layer of flour. Place the second towel over the dough. Let the dough rest again at room temperature (70 to 75 degrees Fahrenheit) for 2 hours. The dough should nearly double in size.
5. A half an hour before the dough has finished resting, place a Dutch oven with lid in the center of the oven. Preheat the oven to 450 degrees Fahrenheit.
6. When the dough has finished resting, carefully remove the hot Dutch oven from the oven and place it on the stove top. Remove the top towel from the dough. Place your hand under the bottom towel and turn the dough out into the Dutch oven so that the seams are now facing up. You may have to shake the dough a little to get it to slide to the center of the Dutch oven. Place the lid on the Dutch oven and the return it to the oven for 30 minutes. Carefully remove the lid to the Dutch oven and then bake the bread for another 15 minutes. Bread is done when it turns golden brown.
   
7. Let the bread cool on a rack and then serve.

France [ print this recipe for Easy Artisan Bread ]

Book Review: The Slow Cook Book

There are a lot of slow cooker cookbooks available today but how many give you recipes for both the slow cooker version and the traditional version? The Slow Cook Book by Heather Whinney does just that and much more. Whinney is both food writer and home economist. She has written for several magazine in the UK including Prima, BBC Good Food, Family Circle and Woman and Home. She is also the author of the Illustrated Quick Cook and co-author of the Diabetes Cookbook.

The Slow Cook Book contains over 200 recipes from around the World. From Borscht to Lebanese Meatballs, this book spans the globe to feature many classic international recipes. Like the many travel guides by DK Publishing, this book is well organized, easy and fun to use. The recipes seem to be well tested and many have outstanding photographs of the end product. In addition to the recipes themselves, Heather Whinney provides some great chapters on cooking techniques including choosing ingredients, adapting recipes to a slow cooker, as well as instruction on marinating, browning, sautéing, deglazing, reducing, and many other techniques. She also includes a cool section that helps you pare different recipes to create a perfect meal.

We give The Slow Cook Book four stars out of five. We really liked the emphasis this book placed on featuring a wide variety of international recipes. Indeed, it was difficult to choose which recipes to try for our review. We ended up choosing two curries: the Sri Lankan Coconut Pumpkin Curry and the Malaysian Mango Curry. For the Sri Lankan dish, we were able to use a pumpkin that we grew in our garden. This along with the coconut was a phenomenal combination with a spicy finish from the chilies. The Malaysian curry had the sweetness from the mangoes balanced with the heat from the red chilies. The third recipe that we tried was the Asian Beef and Bok Choy. This dish featured the rich flavor of slow cooked beef with the fresh, light taste of lightly cooked bok choy. We also tried the feijoada recipe but this dish did not match up to the versions of this Brazilian classic that we were able to experience in São Paulo and Rio. But to be fare, some versions of this recipe can take up to 2 days to prepare so it would be challenging to adapt it to a slow cooker and achieve the same results.

If you had to choose one book this year for someone that is interested in learning how to cook or to just cook better, we would recommend The Slow Cook Book. It has some solid chapters on cooking techniques, many delicious, easy to prepare recipes, and great introductions to some of the World’s best dishes.