At the market last week there were these huge bins of pears. They were all so beautiful in jewel tones of ruby, emerald and topaz, I couldn’t resist buying way more than we needed. Where some have a weakness for jewelry or an addiction to well-made handbags, I have a thing for pears. That’s not to say that I don’t appreciate the craftsmanship of an Hermès Kelly bag, or that I would turn down a diamond if offered, but there is something so aesthetically satisfying in a bowl overflowing with pears. Like a Baroque era still life, I love to have big bowls of seasonal fruit sitting in the centre of the table and on the counter tops. It’s part of the ever-changing landscape of our kitchen. The thing about pears, though, is, like avocados, they ripen and then turn in the blink of an eye. When I saw that they were getting a little soft, I whipped together a quick batter of eggs, flour and cream, and made this pear clafoutis. It’s a delicious way to keep them from going to waste if you happened to have overindulged a bit at the market.Continue reading “Pear Clafoutis with Whipped Mascarpone”
People write blogs for different reasons. Some to make money, others to promote their business, many want to showcase their photography, and some simply have a story inside of them that needs to get out.
For me, the reason is simple. I use this space as my own personal cookbook. The process of cooking for me is very organic. I’m impulsive in the kitchen. I go with my gut, adding a pinch of this or a dash of that, all the while taking notes and writing down the steps as I go. Most of the time all this note-taking happens right here on the blog, in a new, unpublished post where I type while in the midst of cooking. If, in the end, the food is good, if the people around my table are happy and linger long, cleaning their plates with the last bits of bread, draining the last drops from the bottle of wine, laughing while they hold their full bellies, I’ll save the draft. If not, I just hit “Delete.” Continue reading “One hundred drafts, one meal”
Poached pears are the most versatile dessert, don’t you think? They’re like the perfect little black dress in a wardrobe made up of fall recipes. Just think about it this way: Poaching them in Champagne is like accessorizing the dress with a pair of satin Manolo Blahniks . . . the ones with the diamond swans lacing gracefully up the side of your foot. You need nothing else to complete the outfit. The silk hem of your black dress whispers gently around your knees as you head out the door and slide into the cool leather seat of your Mercedes, on your way to Continue reading “Poached pears with whipped mascarpone”
Pears are the perfect “transition” fruit. Ripe at the end of summer when peaches and plums are just beginning to fade but apples are still maturing on the trees. They bridge the gap, carrying us gracefully from summer into fall. I always have several big bowls of pears on the kitchen counters and table starting in the first days of September, both as a way to decorate and to tempt the kids into having a healthy snack when they get home from school. I love all the different varieties and colors, and find them so captivating, so beautiful… Continue reading “Pear and Honey Tart”
You know that one line from that one movie that perfectly and concisely sums up the entire plot? One of my favorites is from the Audrey Hepburn film called Love in the Afternoon, which was released in Europe under the title, Ariane. If you haven’t seen it, you must, even just for the glamorous costumes alone! It’s set in beautiful, mid-century Paris. Audrey plays the very lovely, but very naïve Ariane. She’s the daughter of a private detective specializing in affaires d’amour, played by the ever-charming Maurice Chevalier. By a twist of fate, Ariane meets the subject of one of her father’s investigations – an extravagantly rich, handsome, (and much older) American playboy by the name of Mr. Flannagan (Gary Cooper), and when the two instantly fall for each other, Ariane coyly, and quite humorously, tries to convince him that she is just as well versed in the ways of love as he is, using all the cases in her father’s files as inspiration. Continue reading “Champagne Poached Pears”