~ Pear Pie ~

Ingredients for Crust:
2½ cups all-purpose flour
4 T. sugar
1 teaspoon salt
1¼ cups (2½ sticks) cold, unsalted butter
¾ cup ice water
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Ingredients for Filling:

2 pounds (6-8) fresh pears

1 teaspoon cinnamon

2 teaspoons cornstarch

⅔ cup brown sugar

¼ cup butter

Directions:  For the crust, mix the flour, sugar and salt together in a medium bowl with a fork.  Cube the butter and "cut" it into the flour mixture with a pastry cutter until there are no butter bits that are bigger than a pea.  Add the ice water, a tablespoon or two at a time, and use a fork to wet the flour/butter mixture.  Keep adding until the dough just starts to hold together. You don't want the dough too wet.  Cover the dough with plastic wrap, and refrigerate for a couple hours at least (overnight is best).

To make the filling, peel and quarter the pears and cut into ¼-inch to ⅓-inch thick slices.  In a large bowl, toss the pears with the cinnamon and cornstarch.  Place the brown sugar and butter in a large skillet over medium heat. Once the butter has melted, add the pears.  Simmer the pears, stirring occasionally, until they are somewhat tender and soaked in the butter/sugar mixture. This will be about 10 minutes for really ripe pears and more (20-30 minutes) for not-so-ripe pears.  Remove the filling from the heat and allow to cool to room temperature at least (overnight in the fridge is also fine). If you don't allow them to cool before assembling your pie, they'll melt your pie crust and make a big mess!

Now preheat your oven to 425° F.

Divide your pie dough in two. Roll out the first half on a floured surface and use it to line the bottom of a 9" pie pan.  Spoon the cooled filling into the pan.  Roll out the second half of the crust on a floured board and cover the pie, sealing and crimping the edges.  Cut several slits in the top of the pie to allow air to escape. Brush with an egg yolk wash and sprinkle with sugar if desired.  Bake at 425° for 15 minutes. Reduce heat to 350° F and bake for another 25-30 minutes, or until the filling is bubbly.  Allow to cool completely before serving.  Enjoy the fruits of your labor!  ~ Chef ~

~ Refreshing ~

It's too hot to blog ... enjoy!

~ Chef ~

~ Almost Wordless Wednesday ~

From this ...

to this ...

and now this.

Any questions?

~ Chef ~

~ Dark, Dark, Dark Chocolate Pudding ~

Ingredients:

2 1/4 cups whole milk, divided

3/4 cup extra strong coffee

1/4 cup cornstarch

1/2 cup sugar

1 cup dark chocolate chips

Directions:  In a small bowl, combine ½ cup milk and cornstarch. Use a fork or whisk and stir it until it is smooth and all of the lumps have been incorporated.  Combine 1¾ cups of milk, coffee and sugar in a medium sauce pan. Cook over a medium heat until it is just about to boil.  Lower the heat to keep the milk mixture from boiling. Slowly whisk in the cornstarch mixture. Cook over a low heat, whisking as necessary to prevent lumps from forming.  When the mixture begins to thicken add the chocolate chips. Continue stirring until the chips are completely melted and the pudding is smooth and thickened.  Pour pudding into one large bowl or individual bowls. To prevent a skin from forming, place plastic wrap on top of the pudding and smooth it gently against the surface of the pudding before refrigerating. If you are serving cold refrigerate for at least 3–4 hours before serving.  Or you can serve it warm with ice cream on top or serve it poured over chocolate cake. 

Oh my! 

~ Chef ~

~*~ Cabbage 'n Tomato Soup ~*~

Ingredients:

1 T. olive oil
1 large onion, chopped
1/2 head of cabbage (1.5 lbs.), sliced thin
Salt (to taste)
15 oz. can of diced tomatoes
4 c. chicken broth
1 T. sugar (helps reduce the acidity)

Tabasco (optional)

Directions: In a large pot heat the olive oil medium-high heat. Next add the onion and stir till coated. Cook, stirring frequently and add the sliced cabbage, stir until coated. When the onion and cabbage are beginning to soften add the salt, diced tomatoes and broth. Reduce the heat to medium, cover and let cook for about 15 minutes or until cabbage is soft but still holds together. Stir in the sugar. Let simmer for approximately 10 minutes and serve. Add a dash of tabasco if you wish.  Serve with cornbread.  ~ Chef ~

~ Roasted Carrot Soup ~

Ingredients:

2 pounds carrots, washed and cut into chunks

1/2 large Vidalia onion, cut into chunks

4 cloves garlic, unpeeled

2 tablespoons olive oil

Kosher salt and freshly ground black pepper

5 cups chicken broth

1/4 cup chopped fresh basil

Directions:  Preheat the oven to 375 degrees F.  Add the carrots, onions and garlic to a sheet tray, drizzle with the olive oil and season with a big pinch of salt and pepper. Toss everything together so it's nice and coated. Roast until tender and golden brown in spots, about 45 minutes.  Add 4 cups of the chicken broth to a saucepan and bring to a simmer. Pop the garlic out of their skins and add to the sauce pan with the roasted carrots and onions. Simmer everything together for 15 minutes. Add the basil at the very end of cooking. Puree until smooth by adding in batches to a blender or by using an immersion blender. Add the remaining broth, a little at a time, when pureeing to loosen it up a bit.  Serve in bowls with croutons or your favorite bread toasted.  ~ Chef ~

~ Ooey Gooey Chocolate Cake ~

Were you drooling all day after viewing that picture on Wordless Wednesday?  If so, and you want the recipe here you go ...

Ingredients:

• 7 oz. good quality dark chocolate
• 2/3 cup unsalted butter
• 6 eggs
• 1 1/2 cups brown sugar
• 3/4 cup flour, sifted
• 1 tbsp extra strong coffee 

Directions:  Preheat the oven to 320F. Butter a round baking dish such as a cheesecake tin.  Coarsely chop the chocolate, combine with the unsalted butter and melt using a double-boiler. Remove from heat and stir until smooth.  Separate the yolks and whites of 3 eggs. Place the 3 yolks and the remaining whole eggs in a bowl; add 1 1/4 cups of the sugar and beat until pale yellow and creamy. In a separate bowl, whisk the 3 egg whites, gradually adding the remaining 1/4 cup of sugar, until the whites are smooth and shiny and stiff peaks form.  Stir the melted chocolate-butter mixture carefully into the egg yolk-sugar mixture. Whisk in 1/3 of the egg whites to lighten the mixture and gently fold in the remainder. Add the sifted flour and the coffee. Pour the batter into the tin.  Now prepare a roasting pan large enough to hold the cheesecake tin and add hot water to come halfway up the sides. Place the cheesecake tinn into the roasting pan and carefully transfer to the oven and bake for 30-35 minutes, or until only the center of the cake wobbles. Remove from the oven; cool slightly before serving.  The recipe says the cake is better if left to the next day ... but who's got that kind of will-power?  Let's dig in!  ~ Chef ~