red wine pears simmering
red wine pears
Once upon a time, in early fall, pears were on sale for 29 cents a pound. TWENTY-NINE CENTS, you heard me. What to do? Oh yes, at first, you buy pounds of pears. And it is pear time, all the time. Pears with cheese. Pears by themselves. And then the pears threaten to go bad! How can I save these pears, so that their goodness can be captured? Why, poach them in red wine.
It’s that easy.
- 6 very ripe Bartlett pears;
- one bottle of red wine; (I use the infamous Trader Joe’s 2 buck chuck)
- splash of vanilla;
- 1/4 cup of honey;
- 1/8 teaspoon of cinnamon;
- 2 sprigs of thyme (somewhat optional – I’ve done fine without the thyme);
- 2 quart sauce pot.
- Pour the red wine into pot and begin low simmer.
- Peel the pears. Slice in half if you like, or leave whole.
- Add ground cinnamon, honey/sugar, thyme and vanilla to the pot.
- Melt everything together.
- Add pears.
- Allow pears to simmer until just tender – this means, start checking on it no later than like 10 minutes after you’ve added the pears. Depending upon ripeness, these pears might be ready quite soon.
- Let sauce continue to simmer until it is reduced to half of its original size. This is not a hard-and-fast rule – the idea is to intensify the flavors.
They are simply wonderful as-is. Even better with ice cream/frozen yogurt / nondairy frozen treat. Served that way, any international spy of superior caliber will start weeping like a child with joy. I saw it with my own eyes!
frittata extreme closeup
Artichoke and Broccoli Frittata*
I made this dish for a Sunday afternoon gathering – and people seemed to like it! Oh, and someone made mention of my blog there so I thought it might be nice to update it in case anyone takes a look….kinda like housecleaning and setting out fresh flowers before company arrives!
Ingredients: (warning: these measurements are very, very approximate – I am guesstimating them after the fact)
- 5 or 6 jumbo eggs;
- 1 whoppingly large yellow onion;
- 3 cloves of garlic; (I used 3, and I think it was not enough…might want to beef it up to like 5 or 6 cloves!)
- 1 cup of marinated artichoke hearts, and a few tablespoons of the marinade;
- 1 enormous Russet potato (weighs around 1 pound);
- 2 cups of broccoli;
- 1 cup of Vintage White Tillamook cheddar (any cheese will do, this just happens to be a favorite of mine and I believe it is good value for the expense);
- cooking oil;
- roasted almonds (optional – but adds a nice crunch and sweetness); and
- saltiness – I put a few dashes of soy sauce and some sea salt (likely about 1/4 teaspoon).
- Garlic and Onions: Remove the skins (I used a big heavy rock on the garlic) and chop broadly, discarding the hard ends. Then sweat the onion and garlic. Of course, when I say “discard” I mean, toss into a compost bin if you’ve got one.**
- Broccoli: While you are letting the onions sweat, it’s a good time to tackle washing and slicing the broccoli florets into halves or quarters even. I chopped off the longer stems because they just add extra bulk.
- Artichokes: Slice the marinated artichokes. I bought mine in halves and quarters so I ended up slicing each piece no more than twice at the most.
- Potato: Wash the potato, and remove any sprouts. You might know, but I will gently remind – the sprouting “eyes” are poisonous! Slip it into a bowl with 1/2 cup of water. Microwave for 6 or 7 minutes.
- Slice the cheese into 1/2″ cubes (or smaller).
- If the almonds are salted, rinse them in a little water. Drain, then crush with the big rock.
- Beat the 5 eggs in their own mixing bowl.
- While the potato is still piping hot, peel off the skin and chop it broadly. Toss it into a bowl with the reserved artichoke marinade.
- Set aside enough cheese and crushed almonds to set on top. Toss everything else into the bowl with the hot potato mix.
- Pour the eggs into the potato mixture. The mixture should now be totally coated with egg and definitely shiny. If it looks too dry, crack and beat another egg and toss that in too.
- Heat up a large skillet (mine is 10″ in diameter) to medium-low. Once the pan has heated up, pour in a little olive oil and smear with a bit of paper towel, coating the entirety of the inside.
- Pour in the mixture.
- Cover with a lid, and turn the heat down to low – err on the side of lower rather than higher heat. Let this cook for a good 30 minutes. Set the lid at an angle to let water escape.
- Get the oven to 250 Fahrenheit.
- Remove lid.
- Broil the frittata for 15~20 minutes, until the mixture is fully cooked. Turn off the oven. Garnish the frittata with the reserved cheese and crushed almonds, and allow the cheese to melt for a few minutes in the residual heat.
- Sit back, and await accolades :-)!
I served directly from the skillet, but I suppose you could plate it up in wedges. For this event, people served themselves. If you are serving directly after cooking, the cast-iron skillet retains heat for a good while.
The costs of the almonds and garlic are missing from the below, just FYI.
|Jumbo Eggland eggs
|servings (appetizer sized)
|cost per serving:
The broccoli, Tillamook cheese, and marinated artichokes were from Costco. Be warned that the jar for the artichokes is extremely difficult to open! Also, the jar says 65 oz, but I think that includes all the liquids so I’m guessing that the usable portion is about half that. The eggs were from Safeway.
* Was this truly a frittata? I didn’t actually fry it. One can argue that this is a riff on a tortilla de patates, due the inclusion of the potato and onion.
** My county waste management service gives everyone an organic waste bin (as large as a garbage can!) and it really really cuts down on trash.
frittata on the counter
Photo credits: I’m using these photos by kind permission of the hostess’s husband.
P.S. Was googling about one of my great loves, canned fish, and landed on these awesome Japanese Sardine Rice recipes from Miss Baby Sunshine and Tomo - and I knew I had to give the linky love!
Chicken at Safeway this week is 77 cents per pound – seems like Safeway changes the chicken price to this level from time to time. I remembered that long, long, LONG ago, I bought a whole chicken and froze it. I figured that I should use it…nearly a year later?
So I defrosted it overnight, and then brined it. Didn’t follow a recipe for the brine – just threw everything (for just a few hours, with salt, sugar, and apple cider) into a large stockpot, stuck it in the fridge for about 4 hours. I figured the apple cider vinegar would help liven up the taste if the chicken had fallen victim to freezer burn.
Someone had given me many bags of veggies, including a wealth of root veggies: fingerling and purple potatoes, as well as carrots. I decided that they would form a bed for a roast chicken. While the chicken marinated, I soaked the root veggies which were a tad dried out.
After quickly rubbing it with some chilic powder I got for $1.00 at the dollar store, I put the 4 lb chicken on a bed of root veggies into the 450 degree oven. About 75 minutes later, it was all quite roasted. The feedback on the chicken? No one knew it was previously frozen!!! I could have roasted a (previously frozen) woolly mammoth if I brined it first!!! Brining is truly magical.
Roasted chicken was part of one day’s meal (yesterday’s). And what about the second day of roasted chicken? Why not make lettuce cups? That’s right, slather that chicken with kim chee and roll it up in some lettuce. And call it a day. So so easy.
I can see doing something similar with cold, drained, firm tofu. Hm…maybe I’ll have to try that.
Thanks for still reading my blog, despite my inattention! Here’s a totally gratuitous photo of some California goodness.