Pear Tarte

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The Tarte Tatin is a typical French recipe that originated (perhaps unintentionally) in the 1880s and consists of fruit—usually apples—that is cooked in butter and sugar, and then baked with the crust…

In the original recipe the apples/pears were put in first then the dough was put on top This is an excerpt from History of the Tarte Tatin

“Take a good chunk of butter and knead it vigorously.  Spread it over the bottom of your copper dish, and cover generously with a layer of sugar. Cut up pippin or calvile apples, and place them carefully into your dish. Put as many layers as the dish will hold. Cover the apples with a thick layer of sugar. Separately, prepare a dough with flour, butter, and water. Roll it out as thinly as possible, about 1 millimeter [3/64″]. Cover the apples and trim the dough  around the dish. Cover with the lid which must not touch the dough. Bake as mentioned above. Once done, cover the tarte with a serving dish and flip it upside down. Eat warm”

Recipe from Delicious Recipes

Pear Tarte

Yields 1, 9 or 10-inch tart Ingredients Crust:

  •  1 stick cold butter, cubed
  • 1 cup all-purpose flour
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ¼ cup plain, Greek yogurt

Filling:

  • 5-6 pears (bosc)
  • 1 ½ tablespoons lemon juice
  • 6 tablespoons butter
  • ¾ cup sugar, plus 2 tablespoons
  • 1 teaspoon candied ginger, minced
  • ¼ teaspoon cinnamon
  • 1/8 teaspoon nutmeg

Directions

  1. In a food processor, pulse together flour, sugar and salt.
  2. Slowly add in cold butter and pulse until mixture is crumbly and butter is the size of peas. Then add in yogurt and pulse until ball of dough forms.
  3. Turn out and roll into a flattened disc. Wrap in plastic wrap and refrigerate for at least 1 hour.
  4. Peel and halve pears and place them in a large bowl. Sprinkle with lemon juice (to reduce browning) and 2 tablespoons sugar and toss to coat.
  5. In a large, oven-proof skillet over medium-high heat, melt 6 tablespoons butter (make sure butter evenly covers skillet) and evenly distribute ¾ cup sugar. Stir to incorporate and cook until sugar dissolves.
  6. Add pears and coat well with sauce. Continue cooking until sauce caramelizes and turn a dark, amber color. About 15 minutes.
  7. Preheat oven to 375º F.
  8. Carefully arrange pears so they’re cut-side up in skillet, rounded edges facing out, with as few gaps as possible. Sprinkle with cinnamon, nutmeg and candied ginger.
  9. Remove dough from fridge and turn out onto a lightly floured surface. Roll dough to a ¼-inch thickness that is approximately 1-inch larger than your skillet.
  10. Place skillet on a baking tray (to catch extra liquid) and place dough on top of pears. Use a fork to carefully tuck excess dough inside the edge of the skillet.
  11. Place tray in oven and bake for 30-35 minutes, or until crust is golden brown.
  12. Remove skillet from oven and let cool 5-10 minutes. Run knife along the edge of the skillet to loosen crust.
  13. Cover with a large Pyrex dish or serving plate and use both hands, and thick oven mitts, to flip the skillet over. It’s okay if some crust or pear sticks, carefully rearrange and let cool.
  14. Serve with ice cream or crème fraiche.

 

Enjoy!

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Appetizer Roll

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This is a make ahead appetizer is adaptable to many occasions by just changing the ingredients of the filling and the colouring for the dough design part.  In this recipe I’ve made it adaptable for St. Patrick’s Day. 

Preheat oven 350 F

Ingredients dough:

  • * 6 eggs
  • * 6 tablespoons oil
  • * 3 tablespoons sour cream
  • * 6 tablespoons flour
  • * 3 teaspoon baking powder
  • * salt

For the filling:

  • * 300 g cream cheese
  • * 3 tablespoons cream
  • * 4-5 bunches of broccoli cheese
  • * 3 tablespoons vegetable oil
  • * chopped dill
  • * 5 g gelatin

Method:

Separate eggs, in a bowl whisk together the 6 egg yolks, 6 tablespoons oil, salt,  then add 3 tablespoons of sour cream, 6 tablespoons flour and baking powder.  The egg whites beat in electric mixer at on high until nice and foamy and fluffy. Gradually incorporate the egg & flour mixture into the egg whites.

Line a large flat cookie sheet or jelly roll pan with baking paper. Size preferably rectangular, is 28×40 cm.

Add the design into pan first. Mix 4 tablespoons of dough mixture and put green food coloring until desired color is achieved. Pour on to baking sheet and swirl or create a design of your choice.  Pour remaining batter over. Bake in 350 F preheated oven for 15-20 minutes.

Use soft cream cheese, Philadelphia type. Mix cream cheese with sour cream and grated cheese, add chopped dill and season with salt and pepper to taste. Boil broccoli florets in steamer. Can put them in a colander over boiling water. Steam until cooked but still firm. Add cooked broccoli to cream cheese mixture.

Add 5 g of gelatin, first hydrated in water and then heated until dissolved.  Cool gelatin mixture 5 min before adding a tablespoon of cream and mix in gelatin, mix into the rest of the filling mixture.Make sure to mix well.

After removing the pan from the oven turn cake out on a damp towel. You will see the design. Let cool for 15-20 minutes. Flip cake over to the side without the design and spread cake with cream cheese  mixture.  Roll up and wrap tightly in plastic wrap.  Refrigerate for a 2 hours. Cut and serve.

Enjoy!

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Christmas Lasagna

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Christmas Lasagna

2 pounds of Ground beef 1/2 pound of ground pork
2 cans of tomato puree (6-oz.)
1 can of tomato sauce (14-oz)
1 cup of diced onion
1/2 cup of diced green pepper

Basil, Oregano, Italian Spice, Garlic, Onion salt, sugar
2 tablespoons of Olive oil
16 ounces of cottage cheese
8 oz of ricotta cheese
2 cups of medium cheddar
2 packages of sliced Mozzarella cheese
1.5 packages of Lasagna pasta

Add slices of green pepper and cherry tomatoes to garnish

Preheat Oven to 350 degrees – 10 x 13 Pan

In a bowl combine your two meats, adding a teaspoon of sugar, a tablespoon of oregano, a pinch of basil, and a 1/2 teaspoon of Italian spice. Brown both meats in a large frying pan. In a separate small frying pan, saute’ your onions, green pepper with 2 tablespoons of olive oil and 3/4 teaspoon of garlic and a pinch of onion salt. ( you can add mushrooms if you like to your sauteed mix)

Once your meat is browned, add the saute’ mix. You will need to transfer the meat mixture with the saute’ mix in to a large pot to simmer the sauce. Once in a large pot, add 2 cans of tomato puree, 1 can of tomato sauce.  Put this on medium low to heat and simmer for about 45 minutes. Add another teaspoon of Italian spice and oregano to taste.

Boil your pasta and rinse it in cold water- separating it on waxed paper. Add one layer at the bottom to get started.

Add the ricotta cheese and cottage cheese directly in to the meat sauce, fold it in.

On top of your first layer, spoon your meat sauce, followed by mozzarella cheese slices to cover the top- alternate each layer doing the same. Right before your last layer, start using the medium cheddar sprinkling it over the meat sauce or pasta. Make certain you save enough for your top layer – over the pasta.

Place lasagna on a cookie sheet in the oven at 350 degrees for about 22 minutes.  Remove from oven when done and let rest for 20 minutes.  Add slices of green pepper and cherry tomatoes to garnish to give that Christmas feel.

 The total time for making lasagna is about 1.5 hrs. Enjoy!

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Come and view more Christmas recipes on Pinterest.

THE BEST potato soup recipe ever!

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Ingredients:

2 1/2 pounds baby red potatoes, sliced into small bite sized pieces

1/2 regular package uncooked bacon,

finely diced 1 medium onion,diced

1/4 bunch celery, diced

8 cups milk

4 cups water

4 chicken bullion cubes (use a cup of the hot potato water to dissolve, then use the cup of hot water in place of one of the above cups of water)

1 teaspoon salt

1 teaspoon black pepper

3/4 cup salted butter

3/4 cup flour

1/4 bunch freshly chopped parsley

1 cup whipping cream

***For garnish:*** Shredded cheese fried bacon bits chopped green onions

Directions: In large pot, boil potatoes in water 10 minutes. Drain and set aside. In sauté pan, cook bacon until crisp. Drain bacon fat and place on paper towel over plate to drain more. Add onion and celery to bacon pan over medium-high heat until celery is tender, about 5 minutes. To the large potato pan, add milk, water, bullion, salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil. In small, heavy saucepan melt butter. Add flour and mix well. Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux. While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes. Stir in parsley, reserved potatoes, and cream. Garnish with cheese, bacon bits, onions or all three.

Serve hot!

Come visit my Pinterest ” Fall Out Cooking “

GARLIC, LEMON CHICKEN WITH RED POTATOES and GREEN BEANS

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Gluten free. Low Carb, Diabetic Friendly and so simple to make

INGREDIENTS
6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 pound trimmed green beans
8 small red potatoes, quartered
4 chicken breasts

DIRECTIONS
Preheat oven to 400°F ( 180). Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.

In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the chicken, green beans and potatoes and toss to coat. Pour this mix into the pan and spread around evenly.

Roast for 50 minutes or until cooked through. Serve warm.

Condiment Queen

Have you  ever run out of Tartar Sauce?  Need something to dip your shrimp in? Here are two quick and easy recipes to use in a pinch or all the time.

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Tartar Sauce

1/2 Cup                  Salad Dressing

1 Tablespoon          Prepared Mustard

1- 2 Tablespoons    Green Relish

Mix together well and Enjoy!

You can mix this up to your own taste but this is the condiment version.

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Shrimp Cocktail Sauce

1/2   cup                Salad Dressing

1/4   Teaspoon       Worcestershire Sauce

1/2   Teaspoon       Garlic Granuals

1      Tablespoon    Ketchup

Mix together and top shrimp cocktail or use as a dip. Mix to your own taste or add some sour cream to make it milder and go further.

Bon Appetit

One Pot Tomato, Basil Pasta.

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Throw it all in the pot, INCLUDING the uncooked Pasta, and cook! – Bring it to a boil, then reduce to a simmer. The starch leaches out of the pasta and makes a rich, warm sauce for the noodles. The other ingredients cook right along with the pasta
Ingredients

12 ounces pasta (I used Linguine)
1 can (15 ounces) diced tomatoes with liquid ( I used zesty red pepper flavor)
1 large sweet onion, cut in julienne strips
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped
4 1/2 cups vegetable broth (regular broth and NOT low sodium)
2 tablespoons extra virgin olive oil
Parmesan cheese for garnish

Directions

Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.

Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .

Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese.

13 Ways to use a Coffee Filter

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Lightweight, readily available, compact, affordable, perfect for the RV! You will never look at a coffee filter the same way again.

– Cover food when cooking in the microwave to prevent splatters.

– Use for lint-free cleaning on windows, mirrors and chrome.

– Place between ceramic dishes and glass bowls when traveling
to eliminate “clinking” in the cupboard.

– Filter wine from a broken cork.

– Prevent cast-iron from rusting by placing a filter in the skillet
to absorb moisture.

– Reuse frying oil by straining used oil through a coffee filter
lined sieve.

– Line a plant pot to prevent soil from going out the drainage hole.

– Poke a hole in the bottom for your Popsicle and eliminate
drips on your shirt.

– Soak up extra oil from fried foods such as bacon and
French fries.

– Fill with a scoop of baking soda; twist closed with a rubber
band and tuck into smelling shoes or closet to absorb odors.

– Fill with fresh herbs and tie to be used in soups and stews.

– Rest your spoon on one the next time you make a
gourmet sauce.

– Use as a disposable snack bowl for popcorn and chips.

– They also work great in a coffee maker!

This is copied from http://chefboyrv.com/  for some reason her blog doesn’t allow pinning so I have copied here to pin.

A River Runs Through It – The Mighty Fraser River.

A River Runs Through It – The Mighty Fraser River.

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The Fraser River, from the grounds of Westminster Abbey, above Hatzic in Mission, British Columbia, looking upstream

It’s spring run-off time here in British Columbia and the largest river is running at capacity.  Everyone is waiting with baited breath to see if it will jump the banks.  The Fraser has had some serious problems in the past and has caused damage to the communities it runs through.  Get the sand bags going.

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Sand Bags – Flooding in Fraser Valley – 1948 flooding

Most of the communities have taken precautions over the years by building dikes along the river bank since the terrible flood in 1948 when the river overflowed its banks and caused wide spread damage in every community along the river.

 The Fraser River drains a 85,ooo sq mile area in British Columbia. The source of the Fraser is Mount Robson in the Rocky Mountains.  The river is named after the explorer and fur trader Simon Fraser.  Travelling west, then south, the river travels past the communities it serves and gathers other rivers the further south it goes. To name a few:  Chilcotin River, Nechako River, Bridge River, Seton Rivers Thompson River and the Pitt River in Port Coquitlam/Maple Ridge. These are only a few of the creeks and rivers that gather in the Fraser River waters. The Fraser River travels through the cities and towns of  Williams Lake, Prince George, Lillooet, and Lytton down through the Fraser Canyon and then the Fraser Valley through Hope, Chilliwack, Mission, Maple Ridge, Pitt Meadows, Langley, Surrey, Coquitlam, Port Coquitlam and finally to Richmond and Vancouver where it flows into the Strait of Georgia between the mainland and Vancouver Island.

 This River has a rich history from Gold rush days, Native fisheries and transportation.  Floating log booms to the mills is a old tradition on the river. The Fraser widens and narrows and is wild in some places and can have rapids and is dangerous. There are brave people who traverse these rapids and make a living from the river. The Salmon reigns supreme during the big salmon spawning runs.  Fishing  is restricted to openings to keep salmon population high. Sport fishing for Sturgeon and Salmon along the river are popular past times. Fishing is mostly catch and release unless there is a fishery opening.

Baked Salmon

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Baked Salmon

Salmon Stuffing

1-2 lb      whole Salmon-cleaned, head and tail removed.
300 g       bread crumbs
1           bunch parsley finely chopped
2           lemons 1 for zest and 1 garnish
            salt & pepper to taste
1/4         butter or margarine
            Foil 
            water to moisten bread crumbs, 
            save bit of parsley for garnish

In a bowl place bread crumbs,  lemon zest, parsley, salt and pepper, and butter.  Mix by hand until well distributed through out the bread crumbs.  Depending on how moist the crumbs are add a tablespoon of water and mix again by hand and repeat until stuffing is moist and holds lightly together.  Stuff inside of salmon belly and wrap in foil.  You can skewer together or sew together salmon belly once stuffing is inserted.  Bake at 350 F for 45 min to 1 hr depending on size of salmon. This can be done in the middle of the oven or on the BBQ placing Salmon on top shelf of BBQ.  Salmon should be flaky and moist when done.  Place on platter and garnish with lemon slices and parsley. ~ENJOY!

Healthy Mother’s Day Recipe Idea

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Strawberry Lemon Fruit Dip

Summary: One great taste with only three ingredients can lighten up offerings for either an appetizer or dessert buffet. I made this way before there was flavored cream cheese so I know this recipe is so refreshing you’ll crave it. Must try it if you’ve never had it.

Ingredients

  • 1/2 cup strawberry reduced-fat cream cheese spread, from 8-ounce container, softened
  • 1/2 cup marshmallow creme
  • 1 container (6 ounces) Yoplait Original lemon burst yogurt
  • Assorted fresh fruit pieces like Cantaloupe and Berries

Instructions

  1. Mix cream cheese and marshmallow creme in medium bowl with wire whisk until smooth. Stir in yogurt. (let your cream cheese set on the counter a bit just to get soft)
  2. Pick your favorite fruit to dunk in this sweet and creamy dip. Whole strawberries, melon cubes, grapes or papaya slices are super summer choices.
  3. Serve dip with fruit.

Preparation time: 10 minute(s)

Number of servings (yield): 20

Here’s how to help keep the marshmallow creme from sticking to the utensils. Rinse the measuring cup and rubber scraper used to measure the marshmallow creme with cold water, but don’t dry them.

For Raspberry-Lemon Fruit Dip, use Raspberry cream cheese spread instead of strawberry.
Recipe adapted from Betty Crocker

Original Link

http://what2cook.net/2013/03/23/strawberry-lemon-fruit-dip/