21 pears an Recipes

plain flour, sugar, baking powder, eggs, milk, vanilla extract, unsalted butter, melted, apples or 2 lbs pears, peeled seeded, and chopped

vinegar-pickled sauerkraut, drained and rinsed well, bacon, cut into small pieces, granny smith apple, cored and cubed, ripe pears or 1 an additional apple, cored and cubed, chopped onion, stalks celery, chopped, smoked sausage , cut into 1/2 inch pieces, olive oil, butter, flour, dark brown sugar, minced garlic, dijon mustard, hard alcoholic cider, salt & freshly ground black pepper, to taste

ripe bosc pears (4 pears), fiji apples (8 if small, 6 if large apples), tangerino zest and juice from 1 tangerino (can use an orange too), lemon zest and juice from 1 large lemon, granulated sugar, all-purpose flour, ground cinnamon, ground nutmeg, all-purpose flour, granulated sugar, brown sugar, lightly packed, kosher salt, old-fashioned oatmeal, cold unsalted butter, diced

chicken or vegetable broth, buitoni refrigerated vodka sauce, half-and-half, sliced mushrooms, sliced fresh basil leaves, pinot grigio a generous summer fresh wine tasting of peaches , limes, melons and pears., chianti a wine with an intense violet aroma and a fresh, slightly spice, taste of black cherry, plum and raspberry.

cedar planks , alder, oak, choose your favorite, soaked in water for 1 hour, anjou pears or 4 large bartlett pears, ripe, do not peel, butter, melted, honey, blue cheese, crumbled, mixed greens, i like to use an arugula mix, walnuts, roughly chop , roasted in a dry skillet if you like, champagne vinaigrette dressing , i like girard s lite

sugar , plus more if needed, white miso, heavy cream, whole milk, egg yolks

bacon, brown sugar , packed, chili powder, pear, cored and sliced, lemon juice, cream cheese (1/2 of an 8 oz. tub), green onion, chopped, italian bread (boboli), pecans, chopped, feta cheese, crumbled, fresh basil, honey (optional)

baguette , thinly sliced on an angle, pear , quartered lengthwise and thinly sliced, lemon wedge, roquefort, crumbled, walnut pieces

calvados , or other apple brandy, egg yolks, sugar, butter, pear, peeled, cored and diced, apples, peeled, cored and diced, brown sugar, freshly grated nutmeg, cinnamon, apple brandy

unsalted butter, firm but ripe pears , such as bosc, peeled, cored, and sliced, light brown sugar, rice wine vinegar, apple cider vinegar, minced shallots, honey, walnut oil, salt, freshly ground black pepper, head radicchio (4 to 5 oz), cut into chiffonade, mesclun or other baby lettuces, watercress , tough stems removed, head endive, washed, patted dry, and separated into spears, crumbled roquefort or other creamy blue cheese such as gorgonzola (about 3 oz), roughly chopped walnut pieces, lightly toasted, sliced, buttered and toasted french bread , as an accompaniment

an 8-oz package soba (buckwheat noodles), asian or bosc pear, vegetable oil, a 1/2-lb piece firm tofu, rinsed, patted dry , hard edges trimmed, and cut into 1/2-inch cubes, carrots , cut into 1 1/2-by 1/4-inch sticks, fresh shiitake mushrooms , stems discarded and caps sliced thin, scallions, sliced thin (about 1 1/2 cups), chopped peeled fresh ginger, sesame oil, tamari or soy sauce, or to taste, seasoned rice vinegar, sesame seeds, toasted lightly

risotto with sausage and cranberry beans, make risotto , you absolutely must use a specific type of rice called arborio rice (carnaroli and vialone nano are also used, some say superior, but are more difficult to find). these types of rice release starch when stirred in a liquid; it is this process which makes risotto, otherwise you just have a starchy mess of mush. these types of rice are identified by their fat round grains and pearly appearance. they can be used to make other sorts of rice dishes, such as pilaf, but other types of rice cannot be used for risotto. arborio is no longer that much of a specialty product; it can be found in most large, well-stocked grocery stores in the italian section. or sometimes, misguidedly, in the asian section., okay , so now we have the rice. you will also need some good, low-salt stock or broth - it should be low-salt not for health reasons, but because a good deal of it will evaporate, leaving its salt behind, and i like to have more control over the salt in a dish. it can be homemade, but i m not going to be a snob about it because, in truth, we go through gallons of store-bought stock in this household and i don tsp see that changing anytime soon. furthermore, risotto is actually a dish which can be whipped up out of thin air when it seems as though you have nothing to eat, as long as you have butter, rice, stock, maybe a few herbs, and some leftover parmesan. i like the kind of stock purchased in tetrapak cartons, because they are resealable and can be put in the fridge and used as needed. if you really want to use homemade but you don tsp have time to make stock or don tsp like the aroma of roasting bones in your house (i don tsp blame you), you can buy really great stock at north market poultry and game - it is expensive, but can be diluted with a 2- or 3-to-1 ratio of water to stock, so it stretches. my general guideline is to plan on 1/4 cup dry rice per person, and about 4 cups of stock to 1 cup of rice. of course, this isn tsp exact and will vary depending on your elevation and the phases of the moon, but it s a good place to start. i usually just use 4 cups of stock and then dilute with water or wine (or sometimes beer, if that s all i have) if i feel i m going to run out., well, we have rice and stock covered, now we just need our setup: place the stock in a saucepan on your rear burner, bring to a simmer, and leave it there with a 6-8 oz ladle in, and place a large, wide saute pan (must be really large, plan that your rice will at least quadruple in size) or dutch oven on the burner in front. get out your favorite wooden spoon and flex your stirring arm., nice thing about using sausage is it s so full of flavor you can leave out the usual onion/garlic/shallot/celery nonsense if you re tired and don tsp feel like chopping. furthermore, sausage goes from the freezer to the pan without suffering too much. okay, let s go, risotto with sausage and cranberry beans - serves 4, links italian sausage , or 1 lb bulk (or hot, or a combination - definitely with some fennel), casings removed, cooked cranberry beans or 1 can white beans, drained, arborio rice, beef , chicken or vegetable stock, butter, freshly, finely grated parmesan cheese , plus more for garnish, an oz) flat-leaf parsley, chopped finely, lemon juice , or juice from 1/2 lemon, salt and black pepper to taste, red pepper flakes to taste, optional, good balsamic vinegar , optional

cinnamon, ripe hard fruit , such as an apricot, apple, or pear (if using plums, use 2), halved and pitted or cored, filtered water

a 12-oz bag of fresh cranberries , picked over, firm ripe-pear, peeled, cored, and chopped fine, light brown sugar, dried sour cherries (available at specialty foods shops) or golden raisins, chopped dried apricots, two 2-inch strips of lemon zest removed with a vegetable peeler, a 3-inch cinnamon stick, cranberry juice cocktail, vanilla, homemade-type white bread, crusts removed, lightly sweetened whipped cream as an accompaniment

apricots, stoned and sliced, pear, cored and thickly sliced, blackberries, blueberries, raspberries, rhubarb, sugar, a good glug balsamic vinegar, butter, chilled, self-rising flour, sugar, a large pinch salt, buttermilk, a little sugar , for dusting, vanilla ice cream , as an accompaniment

crescent rolls (3 cans of 9 , pillsbury is fine for this), plum preserves (or you can use raspberry or your favorite jam), granny smith apple, diced very fine, pear, diced very fine, pecans, chopped fine (half for the filling and half for a garnish), cream cheese (1 container of soft spreadable ), raisins (optional, and fine chopped ), lemon juice, honey (warmed up ), powdered sugar, lemon juice (just enough to moisten the sugar for a glaze)

all-purpose flour, whole-wheat flour, soy flour, wheat germ, bran flakes cereal or old-fashioned oats (or a combination), ground flax seeds, baking soda, baking powder, ground cinnamon, salt, egg, light brown sugar, plus more for topping (optional), extra-virgin olive oil, vanilla extract, whole milk, grated or finely chopped vegetables (carrots, zucchini and/or spinach), grated or finely chopped fresh or dried fruit (apples, pears, pineapple and/or raisins)

chicken thighs (boneless skinless , you could use chicken breasts if you prefer or a mix of both), cremini mushrooms, sliced (not too thin), fingerling potatoes, skin on (cut each into 4 wedges), summer squash (sliced on an angle), chicken broth, white wine, pitted kalamata olive, whole (black olives will work too), tomatoes (seeded and chopped fine ), yellow tomatoes, cut in half (i like to use the teardrop or pear tomatoes, but if you can tsp find them use just a any grape tomato), shallot, thin sliced, minced garlic, capers (i use the larger ones, but either will work), pine nuts (toasted ), fresh parsley , fine shopped, salt, pepper, butter, olive oil (another tsp or so may be needed, just keep it on hand)