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!

Carrots anyone?

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GARLIC CARROTS

Here is s simple way to jazz up carrots. This has a kinda sweet garlicy taste. I gave this recipe to a friend many years ago and years later her son says “So your the one who gave my Mom that carrot recipe!”  He said his Mom makes it all the time. He could tell when the garlic wafted from the kitchen. My friend loves garlic.

You can adjust any portions of this recipe to suit how many people you are serving. You can use garlic power or dried parsley if this is all you have.  Also you can substitute the butter with margarine or olive oil.  This is a great pot luck dish.

Ingredients:

1 bag baby carrots 16 OZ.

2 cloves minced garlic

Fresh Parsley

2 Tablespoons of butter or margarine or olive oil

Prepare:

Bring carrots to a boil, turn down heat to medium and cook until fork is easily inserted in carrot. Usually 20 to 25 min. Don’t over cook. Chop parsley and put aside. Remove from heat then drain water from carrots. Stir in butter, garlic and parsley.  Put lid back on to let the steam meld the garlic and parsley flavours into the carrots. Let sit for 5 minutes and serve.

Image6ENJOY!

Portillos Chopped Salad - one of my favorite salads ever! Add chicken for a complete meal. the-girl-who-ate-everything.com

Summertime Food on Pintrest

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 “

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.