Desserts

No Reservations (Valentine’s Day at Home)

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Alyce’s Tuna with Marinara and Spinach with Onions*

 
To get you in the mood, kick off with Van Morrison’s “Moondance.”  
Or, if you’d rather, “Someone Like You.”
          Note: If you right click on the song title, you can open youtube in another window and keep the music playing…………………………………
                    
If you’d rather just order pizza (I know you!) and watch a movie, stop here and look at the best movies of 2011 and call for delivery.   Wow, that was a short blog!   But…if you’re in the mood for food at home, read on.

Since everyone and their mother is now a food or wine writer, it’s a bit crazy to see just how many articles there are about cooking for Valentine’s Day or drinking for Valentine’s Day.   “I Wine You to Wine Me,” is out from Wine Spectator.  Phew.   The desserts, the bubblies…  It’s all somewhat odd, eh?  Because the word has always been that one goes OUT for Valentine’s Day–something I’ve seldom done.  Why?  Too crowded, too expensive, and rushed food.  Enough reasons?  I will admit, however, that if you have children of any age in the house, going out looks better and better.  Who wants to be searing a great piece of salmon while your loved one lights the candles only to be confronted with a dirty diaper, a bloody nose, a soccer practice, or a boyfriend crisis?
 

The only kids now at home sleep under the table!


 Because I’m a faithful person and because my (adult) children know I love them madly, I’ll admit I’ve been thrilled to cook at home on Valentine’s Day in the years since they left.  THANK YOU, GOD! And, truthfully, we were broke for a lot of years before that, so I cooked for a bunch of those, too.  Not only that, I  have always made Dave one of his favorite desserts for his Valentine’s Day present.   (What do you get a guy for Valentine’s Day??)  For us, it’s a bit simple. While embarrassing to admit, I cook better food than most restaurants serve (as do many people) and I can afford the wine in my cellar (or on my counter) because I bought it myself and it’s paid for.  So, the food and wine are both better…   I’ve saved a heap of money (even the loveliest filet at the butcher is $15 per in St. Paul), I can hear everything Dave says, and dinner can–and occasionally does–take all evening.   No one is standing at the entrance to the room eyeing our plates to see when we’ll be done.  No server is bringing dessert before I’ve finished my dinner.  If there’s any clanking in the kitchen, Dave and I are doing it.  And, in St. Paul, no doors are opening letting in the Arctic Circle.

I often plan a meal complete with music (you can get “Sarah Vaughn for Lovers,”  “Ella Fitzgerald for Lovers” or just put on Van Morrison’s “Moondance” and be done) and it may start in one room–maybe the kitchen– with a tiny appetizer and a sparkler, later moving into dining room for soup, main course, and salad–and end in the living room with cheese and dessert.  A spot of port.  While that’s possible in a restaurant, it’s not probable.   You don’t have to do all those things, of course; but they’re fun!

So if you can pawn off the kids elsewhere or pay them to stay upstairs… or if you have no kids… dream up something scrumptious and cook at home.  Leave the dishes rinsed in the sink for the next morning.

First,  you’ll have to decide about the gift dessert— I don’t know what I’m making Dave this year, but here are some of my favorites on More Time:

Hazelnut-Chocolate Cake

Apple pie...a great gift for Valentine’s Day

Chocolate-Chip Oatmeal Cookies (good anytime)

 Lemon Scented Pear-Almond Crostata – Yes!

There are directions for making this crostata with apples, too, if you like.

One of my all-time favorite desserts is Brandied Fig Vanilla Pudding from Epicurious.  Almost done before you begin, this silky pudding is simple, subtle, supple, and topped with a bit of fig preserves mixed with a spoonful of brandy.  Sometimes I offer a tish of hot fudge and berries in placeof the figs, depending on the season.   Made on the stove in a few minutes, it can be done ahead or at the last minute.  It’s great warm if you’re running late!  One note:  Brandied Fig Vanilla Pudding is gorgeous in nice, heavy crystal on-the-rocks tumblers; you can see the pudding and the shining golden fig layer at top through the sparkling glass.

 Thing is, I think you can often cook as well as the folks in the restaurants, too.  You can cook to your own tastes and take your time.  You can make the dessert today and just serve a salad and steak tomorrow.   I mean, most of us work on Valentine’s Day, right?
 

Needn’t be a complex salad to be good.  In fact, the opposite is true.

Just for fun, I’ve looked around at a few available menus to see what exactly IS a romantic menu?  I’m not sure I know; so here are a couple I’ve seen around the net lately:

This one, off the Epicurious site, is called:

                                        ROMANTIC DINNER

  • Peach Royale
  • Smoked Salmon with Crispy Shallots and Dilled Cream
  • Seared Duck Breast with Cherries and Port Sauce
  • Penne with Hazelnut Gremolata and Roasted Broccolini
  • Sliced Strawberries with Grand Marnier Zabaglione
OR…you might like…
CLAUDIA FLEMING AND GARY HAYDEN’S VALENTINE’S MENU FOR TWO:
  • Flatbread with Fingerling Potatoes, Shitake Mushrooms, and Truffle Oil
  • Spice-Coated Rack of Lamb for Two with Arugula, Avocado, and Blood Orange Salad
  • Almond Cakes with Chocolate Passion-Fruit Sauce 

Other options are:

THOUGH NATURALLY  ONE OF MY FAVORITES IS..

Yum.
LAMB CHOPS AND ROASTED VEGETABLES FOR TWO  right here from More Time.  (pictured at top)
                           If you do make the lamb chops, you are wide open for both wine and dessert.  While a typical pairing for lamb is Cabernet Sauvignon, I like Syrah or Pinot Noir (California and Oregon, respectively, though I love CRISTOM Syrah, which is Oregon) with this meal to meet up and ring with with the sweet tones in the root vegetables.  In the post, there’s a simple bread pudding, but you might remember I just blogged another bread pudding that’s to die for.  Don’t want to make dessert?  Pick up two kinds of gelato or sorbet (I like Pistachio gelato with Raspberry sorbet) and some tiny Scots shortbread cookies or feast on a bit of the chocolate you bought.  Don’t skimp on the coffee; make sure it’s lovely.  It’s Valentine’s Day and it’s all in the details (and the laughter.)

OR

TUNA MARINARA WITH SAUTEED SPINACH AND ONIONS…(top photo)

While I’m just realizing this, one of my favorite meals to serve Dave or company, isn’t on the blog; the marinara, however, is on my other blog, Dinner Place, as is tuna with spinach and onions.
I think you can figure out how to put it all together from the photo; don’t forget Parmesan at the table. 

Whatever you do, enjoy. 

two-dog kitchen and around the ‘hood

Last Friday Night’s Table

The other lovers.

On my kitchen window

Tucker–thinks he’s hiding.

Sing a new song on Valentine’s Day….
Alyce

Pie 101 — Apple Pie (Kathy’s Apple Pie)

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Kathy’s pie

Why my Pie 101 — Apple Pie is called “Kathy’s Apple Pie”

My hairdresser works about a half-a-block from my house.  Her name is Kathy.  I chose her because… she works about a half-a-block from my house.  When we moved here, I cried at leaving Jen, my hairdresser of 13 years in Colorado.  So I didn’t even look for anyone special; I just chose the closest “girl” and tried her.  I mean, you’ve seen my hair.  What could go wrong?  And, if it did, how much time would it take to grow a bit?  Luckily, everything has worked out fine.  My hair’s just right.
When Kathy did it the first time, I sent Jen a pic on my cell phone.  “She’s got the color spot-on, but it’s a wee bit short,” said Jen.

My hair’s been the same for…let’s say for a while.  (With Britta last March.)

Outside Kathy’s shop is a sign that says, “Curl Up and Dye.”  Underneath:  “For Hair.”

Kathy and I hit it off right away.  We’re both “of an age,” though she still has a couple of kids running around sometimes at home.   She also has lots of dogs–more than I do.   There’s tons of great stuff about her, but I like her because you can just talk about anything when you’re in her chair:  houses, food, kids, husbands, church, jobs, horses, dogs, clothes, shopping, shoes, ETC.   She’s given me the info on great places to find and do all kinds of things, but mostly helped solidify my forever dedication to the lovely institution of the St. Paul Farmer’s Market where her family has a bagel breakfast sandwich and coffee stall.  (Dave and I frequent that hot spot.)  Sometimes we talk about whether or not it’s worth it for them to start baking their own bagels.  Having watched Dave make bagels (I don’t make them!), I lean toward buying them from the great bagel maker down the street–just like they have been.  Why mess with a good thing if you’re still making a tidy profit?

One time, in a whimsical voice, Kathy said, “Ah, gee.  In fall, I really miss apple pie.  My Mom always made great apple pie.”  She was sad.  I don’t think Kathy bakes apple pies, but I think she was missing her mom as much as anything.  So I figured next time I went to get my hair cut, I’d bring her a pie.  I make a lot of pies, though I rarely eat them.  In fact, pie makes people so happy that I don’t know why I don’t eat them. (Naturally, I eat the great coconut cream pie in the cafe on the square in Santa Fe… or my own cherry pie from our Colorado cherries.  I’m more of a chocolate woman overall.)

Late this morning, I started Kathy’s pie.  I had no idea how her mother made pie, but my pie wouldn’t be like Kathy’s mom’s no matter what, so I just baked the pie.  Pretty much like I always do, but with a little bit of a twist all around.  Lots of butter, great Honeycrisp apples, Penzey’s cinnamon right on top of the unbaked bottom crust.  Cream brushed top crust.   A recipe I’ll share.  You might like it for Thanksgiving.  If you make it now and don’t bake it, you can wrap it tightly in foil, freeze it, and bake it frozen (on a foiled sheet pan) early Thanksgiving morning.  It’ll take longer to get done, but done ahead is done ahead.

Kathy’s Apple Pie  makes 1 9″ pie; serves 6-8

2 9-10″ pie crusts (recipe below)

5-7 medium Honeycrisp apples, cored, peeled, and sliced thinly+
2t fresh lemon juice
3/4 t Chinese cinnamon, divided (some for crust and some for the apples)
1/4 t grated fresh nutmeg
1/8 t salt

3T flour
2/3 – 3/4 c granulated white sugar  plus 2 tsp for bottom crust and top crust (use 2/3 for sweeter
apples and 3/4 for tarter ones like Honeycrisp or Granny Smith)
2T cold butter, diced
1t heavy cream, half and half or milk

1.  Preheat oven to 400 degrees Fahrenheit.
2. Place one pie crust in the 9″ glass pie pan, trim, and crimp (pinch) edges.
3.  Use about 1 tsp of the sugar and mix with 1/8 tsp cinnamon.  Dust the entire bottom crust with the cinnamon-sugar  mixture.
4.  In a large bowl, mix apples and lemon juice.  Add flour,  3/4 cup of sugar, the rest of the cinnamon, the nutmeg and the salt.  Toss gently, but well.  Carefully pour or spoon apple mixture into the crust.
5.  Drop the diced butter evenly over the apple mixture.
6.  Place top crust over the pie and trim so that there’s about an inch overhanging the pie.
7.  Pinch together the crust and either press edge of crust into the pie plate with the tines of a fork or crimp.
8.  Using pastry brush, brush top crust with cream or milk and dust evenly with the last teaspoon of sugar.
9.  Make several small slits (evenly spread) through top crust for venting the filling as it cooks. You can make a design; I made a “K” for Kathy and a few “arrows.”
10.  Bake 15-20 minutes on a rimmed baking sheet lined with foil, and lower oven temperature to 350 degrees Fahrenheit.  Bake another hour or so until pie is golden brown and juices are bubbling out of the slits. *  Cool completely on a wire rack before serving.

+Honeycrisp apples, developed at “The U” here in Minnesota, hold their shape well.  Because of that, I slice them thinly.  They won’t get terribly soft and break down.  If you’re using a softer apple, cut them in larger slices.  Also, some folks like the skin left on their apples for pie.  Do as you like.

*If it’s getting too brown, carefully lay a piece of aluminum foil loosely on top of the pie.

Prep note:  I usually prep the apple mixture and put  that aside.  Then I tackle making the crust.  I roll out the bottom crust and place it in the pie pan.  In goes the apple mixture and I set the whole thing aside while I take the second crust out of the frig and roll it.  I next roll the second crust loosely around the rolling pin (or you can carefully fold it in half and then in half again) and gently lay it on top of the buttered apples. Trim, crimp, and it’s ready for the oven.

Here’s the pie before baking.
I had enough for a coffee cup pie for Dave.

Double Pie Crust Recipe — Pâte Brisée*

2 2/3 cup all-purpose flour
1 cup salted butter, cut into 1″ pieces
1 tsp kosher salt
1/2 cup iced water  (Use a 1 cup measuring cup and pour in 1/2 water; add ice and use quickly.)

*In food processor, place flour, butter and salt. (This may also be done with a pastry cutter or two knives.)  Pulsing, cut butter into the flour until there are 1/2″ sizes pieces (and some smaller and some larger) of buttered crumbs.
*With machine running, pour in water slowly.  When the dough begins to pull away from the sides of the machine, stop the machine, and turn dough out onto a well-floured board or counter.
*Gently and quickly pat dough into a ball and divide ball evenly in half.
*Wrap one half and refrigerate it.  Take the other half and press it into a flat disc.  Dust the dough with flour, and, with a floured rolling pin, roll from the center out to the edges moving clockwise around the dough until the dough is about 10″ in diameter.  Move the dough every few rolls of the pin so it doesn’t stick.  You may need to keep putting a bit of flour sprinkled underneath.
*Remove dough from frig and repeat for top crust.

All baked up with somewhere to go.

*The recipe for this dough is from an old CUISINART cookbook–one of those thin, small books that came with my first CUISINART in the early ’80s maybe… This was the first Pâte Brisée I ever used and I’ve been using it ever since. Thanks, Cuisinart!

Two-Dog Kitchen and Around the Hood…..

Next Monday, November 21, I direct a pick-up choir at St. Frances Cabrini Church,  1500 Franklin Ave., Minneapolis, MN,  for an Ecumenical Thanksgiving.  Want to sing?  Show up at 6pm for rehearsal of easy anthem,”Simple Gifts” for worship service that begins at 7pm.  Hope to hear you!

This is up on the blog next–a braised leg of lamb with vegetables.  Perfect alternative Thankgiving.
The start of a neighborhood birthday/wine-tasting dinner….I did the lamb above.  It was potluck.
Friend Mac at the table Friday night.
Long night, eh, buddy?
We have a monthly concert series at Prospect Park–Here’s SHOUT! from Lake Harriet U Methodist
Today’s cardinal + flowering geraniums still living in neighbor’s window boxes!
Floor’s done and I’ve been painting.  The color, appropriate to the season, is “Pumpkin Pie.”
Gorgeous trees still golden ’til just a few days ago.
Last roses of summer….

We haven’t had any really cold weather yet and that’s unusual.  Several days ago, I finally cut the last of the roses and brought them in for a vase.  I rarely cut my flowers, thinking they look best where God placed them.  But when it’s going to be 22 degrees F, I cut them all!

Still blooming the second week of November

A foil packet salmon done in 20 minutes I wrote for Examiner.com.

Dave said, “This is the best salmon I’ve ever tasted.” I couldn’t believe how tender it was.

Sing a new song,
Alyce

Peaches and Cream (and Cake) Two Ways or Have Your Cake and Eat it Two

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 I don’t want to live in a world without peaches.  Really.  And I only like canned peaches pureed into Bellini Soup (is there such a thing?) or on top of cottage cheese for lunch in the winter if I’m just desperate and out of time and am feeling tres fat.  And while, “Sorry don’t get it done, Dude,” is one of the more famous John Wayne quotes, I often remember him in front of a campfire, “Open me up a can of those peaches.”  Poor cowboys.  They didn’t have fresh peaches.  Just cooked, peeled, old canned things.

In St. Paul, we’ve had peaches from several places for a few weeks.  And some of them have been glorious.  We’re still waiting for Colorado western-slope, but that’s as it should be.  Having lived in Colorado for years, I’m not addicted to those peaches.  In fact, I like peaches from other states better.  (These are fighting words, I know.  Sorry, Colorado.)  There’s just not enough rain in Colorado for fruit trees.  Around Penrose,  (south of Colorado Springs) there are some apple orchards that nearly bite the dust every few years despite large-scale irrigation.

Here are some of my favorite ways with peaches:

Unadorned and sweetly loved

Into a salsa for fish or pork or chicken or as a salad all alone with avocado .

 Here’s the link for the salsa recipe here at More Time at the Table.

Grilled with a little fresh cheese, thyme and a squiggle of honey

Here’s the salsa served with a grilled pork chop and my mustard tarragon green bean salad.

 This year, I’ve been baking in the wee, small hours of the morning. (Don’t you love that song?)  It’s the only way to get something in and out of the oven without adding to the heat index.  I tried Peaches, Cream, and Cake in two varieties, taking each to friends’ houses for dinner.  I can always be counted on to bring dessert.  Besides, it transports easily.

First off was Peach Shortcake and I recommend it highly if only because the shortcakes bake quickly and you could even do them in a counter top oven should you be blessed enough to have one.  I am not.  Second was Elvis Presley’s Favorite Cake with Peaches and (homemade) Ginger Ice Cream.  For some reason (not wanting to appear the forever blogger at dinner)–I only have a pic of the cake.  But you’ll get the idea.

Peach-Ginger Shortcake with Vanilla Ice Cream

First make the shortcakes, which are much like biscuits, but a tad sweeter:

Use a light hand with the dough.  Don’t pat or reform too much.

I like to bake them in a glass pie dish so you can see the bottoms.  You want them barely done.

Slice them in half and layer with the peaches.

 Fluffy Shortcakes from THE FANNY FARMER BAKING BOOK by Marion Cunningham
(Don’t bother to reinvent Marion Cunningham’s wheel.–That book is out of print, I think, but you might find a used one.  There is nothing like it.  It’s a veritable, perfect baking bible without any froofroo. BTW, her biscuit recipe is love in a bite and comes from years of testing/working with James Beard.)

2 cups cake flour (I’ve used all-purpose flour for years..just noticed she said “cake”)
1/2 tsp salt
4 tsp baking powder
1/2 tsp cream of tartar
3T sugar
8T (1 stick or 1/2 cup) butter
1 egg, well beaten
1/3 milk or cream, plus droplets more if needed

1.Preheat oven to 425 degrees F.  Get out two 8 or 9″ cake pans or a large baking sheet, but do not grease.  (I like glass pie pans for these and for biscuits, too.)
2.  Combine the cake flour, salt, baking powder, cream of tartar, and sugar in a mixing bowl, and stir and toss them together with a fork or wire whisk.  Cut the butter into bits and add it to the dry ingredients.  Then, using two knives or a pastry blender, or your fingertips (Dorie Greenspan would approve), work the butter into the dry ingredients until you have a mixture of fine, irregular crumbs that resemble fresh bread crumbs.  (I do this all in the food processor and have for years.)
3.  Add the beaten egg and the milk all at once, and stir with a fork just until the dough holds together.
4.  Turn out (it will probably be very sticky) onto a smooth, well-floured surface, and knead 12-14 times.  Pat into a rectangle (I do a circle) 1/2″ thick .  Cut the dough into squares or rectangles (I do circles), using a knife or into rounds with a 2″ cookie cutter. (Like I said.)  Place the biscuits, touching each other in the pans or on the baking sheet.
4.  Bake 15-20 minutes, or until very lightly browned.  (Do not overbake.)   makes 16

Minced fresh ginger mm

  For the peaches and ginger (1 peach per serving)

Peel and slice about one ripe, but firm peach per person.  To easily peel peaches, gently drop them in boiling water for 30 seconds, retrieve using a slotted spoon, cool a bit and the peel will slide right off when coaxed with a sharp knife.  If not, put the peach back in the water for another 10 seconds or so.  You could use an ice bath to cool the peaches, but I don’t think it’s absolutely necessary.

Add about 1tsp freshly minced ginger for each 4 peaches.  Stir together.
Squeeze the juice from half a lemon over all and stir again.  Set aside until needed or refrigerate if not using within an hour or so.  (The lemon will keep the peaches from turning brown so quickly.) 

To assemble:
  For each serving:  Slice a shortcake in half.  Place bottom half in a small bowl and top with  gingered peaches.   Add the top half and spoon the rest of the peaches on top. You’ll use  about 3/4-1 c of peaches (1 large peach) per person.  If you’re flush with peaches, slice and use more!

Scoop up some great vanilla ice cream (I like Haagen Dazs 5 or make your own) and nestle it to the side or on top of the peaches and shortcake.  Whipped cream would be nice if you had some.  Not needed, though, unless you skip the ice cream.

 
Elvis Presley’s Favorite Pound Cake with Peaches and Ginger Ice Cream
 1.  Make the cake up to 2 days ahead…. Does this look like something you’d call someone’s favorite (pound) cake?  I don’t think it does, but it is.  The recipe is NOT an urban legend, but is on epicurious.com and is so fattening and so tender and so scrumptious that you should even make it at Thanksgiving and top it with a cranberry conserve and gingered whipped cream!
Cool thing:  this serves about 12 so it’s a great thing to take to a picnic.  I won’t put the recipe in this blog, but you can just click here for it. It also is a good deal for camping, etc. as it keeps at room temperature for several days.  I loved making this great big buttery cake with its tender crumb. 
2.  Make homemade ice cream the day you’re serving this dessert.  I used this recipe for homemade ginger ice cream from an old (1998) GOURMET, but it’s on epicurious.com now and you can click here for it.  You can make whatever kind of ice cream you like, but this was yum.  In a pinch, buy some best-quality ice cream.  Don’t scrimp here.
3.  Slice up a dozen peeled peaches and squeeze the juice of a lemon over all; stir.  (See directions above for peeling peaches.)
4.  To assemble, slice cake into 12 pieces and place each piece in a serving bowl.  Top with a big spoonful of peaches and a scoop of ginger ice cream.  
5.  Say, “AH, summer; I love thee!”
 ——————————————————————–
Two-Dog Kitchen and Around the ‘Hood
We’ve been up on Devil Track Lake (just west of Grand Marais, MN and Lake Superior) cooking and grinning this last week.

Grilled lake trout filet salad at The Angry Trout

   We made simple things like bacon and leek pasta, grilled chops and steaks, and of course blueberry pancakes and eggs in the hole.  We ate a few restaurant meals, but not many.  Didn’t even have cell service.  For restaurants, I’d recommend The Angry Trout (sit outside) and Chez Jude right on the main drag of Grand Marais.  Of course you’d better visit:
P.S.  As a Blogger Against Hunger, I receive a lot of information about starving people.  The situation in Somalia is so critical, I ask you to take a look at sending just a small amount of money to the World Food Programme to help.  One woman walked for days looking for food; three of her children died as she searched.  Meantime, I’m writing about peaches and cream.  Read about it?
Sing a new song and live summer!
Alyce

Pagliacci’s New York Cheesecake

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Pagliacci’s New York Cheesecake–Made and photographed this year in St. Paul

I don’t double blog.  Or if I do, I do it rarely.

This cake, however, belongs on both blogs.  I’ve made it for Dave’s birthday since l984 and for lots of other occasions since.  In different reincarnations.  Chocolate, pumpkin, toffee, cranberry compote.  You get the idea.

Pagliacci’s New York Cheesecake  (adapted by More Time at the Table)

Crust

  • 1 1/4 cups graham wafer crumbs (I prefer vanilla wafer crumbs)
  • 1/4 cup sugar
  • 1/4 cup butter, melted

Filling

                                                           Directions:
First:  Mix crumbs, 1/4 cup sugar and butter and press into a 10″ spring form pan. Refrigerate until ready to use.
  1.  Preheat oven to 500º.  Make sure your oven is clean before you start!
  2.  Beat cream cheese with electric mixer in large bowl until very smooth. Blend in lemon juice and vanilla. Sift sugar, flour and salt together and gradually beat into cheese. Beat until creamy, smooth and light, about 5 minutes. Beat in eggs and yolks one at a time, being careful to not over beat. Blend in cream. Pour into crust.  Place filled pan on a  baking sheet lined with parchment paper or foil.  
  3.  Bake 12 minutes.
  4.  Reduce oven temperature to 300º. Continue baking for 45-55 minutes or until firm around outside, but still a little jiggly at center.
  5.  Run a sharp knife around the edge of the pan. Cool cake completely, wrap loosely, and refrigerate at least 24 hours before serving.
 …
…

Note:  In July, 2016 Dave and I took a week-long Alaskan cruise and our last night was in Victoria, British Columbia. You know where we went for dinner:

IMG_4020The meal was lovely, the service attentive, and the cheesecake divine. Dave said it wasn’t as good as mine. But he would say that, wouldn’t he?
Bake on,
alyce

Whole-Lemon Tart (Tarte au Citron)- or Life is Sweet and Sour

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Tarte au Citron…

 When we study music or art, we find ourselves interested in the life of the artist.  What was happening when he wrote that first symphony or when she painted that particular picture.  It may be that cooks have similar tendencies…to make or bake dishes that reflect current life.  When you’re feeling unloved, do you make comfort food like beef stew or chocolate chip cookies?  When you’re celebrating, is it rare lamb and risotto?

As I ready the house (Who bought all this stuff?) for the move, I find myself baking.  As if I have nothing better to do?   At going-away dinners with friends, I continue to offer to bring something and end up with what could be the easiest part of the meal (dessert-and it isn’t) at a time when my pans should be packed already.  Pans of frosted scratch brownies, tiramisu and this lemon tart have been baked (or made, in the case of the tiramisu) and carried around town.  I’m still drooling over cookbooks, though I may have packed nearly everything but one JOY OF COOKING, one SILVER PALATE COOKBOOK and a wine guide that are staying here for reference. Well, there are, as well, a slug of cooking magazines I haven’t donated.  I have 17 book boxes full of hymnals and cookbooks.  Somebody should shoot me and put me out of my packing misery.

I typically blog original recipes, but this is too good not to share.  Dorie Greenspan is a fine food blogger and an even finer cookbook author who lives in both New York (where she sometimes “mans” a cookie cart in Manhattan) and Paris. The book Paris Sweets (2002) is not terribly new (her newest is Around my French Table), but it’s a go-to for French boulangerie or patisserie dessert recipes written for Americans, as well French.  If you’d like to see the patisserie from whence the recipe came ( Rollet-Pradier in Paris), click here.  By the way, the directions for this tart are easy to follow and the results are easy to eat.  Thanks to Dorie.
 

courtesy Clarkson-Potter

And while life is bittersweet (I love people in both places-), this tart seems to reflect just about how I feel right now. Oh, and, by the way, this is simpler to make than chocolate chip cookies.  Cheaper, too.  If you don’t have a tart pan (a 9-11″ metal pan with fluted sides and a removable bottom), use a quiche dish or a plain old pie pan.

TARTE AU CITRON  From Rollet-Pradier, Paris via Paris Sweets, Dorie Greenspan

                                      (Read More at epicurious.com)
1 partially baked 9-inch (24-cm) tart shell made from Sweet Tart Dough*
1 average-sized lemon (about 4 1/2 ounces; 130 grams), rinsed and dried
1 1/2 cups (300 grams) sugar
1 large egg
1 large egg yolk
1 1/2 tablespoons (12 grams) cornstarch
1 stick (4 ounces; 115 grams) unsalted butter, melted and cooled

Center a rack in the oven and preheat the oven 325 degrees F (165 C). Line a trimmed baking sheet with parchment paper and put the tart shell on the sheet.

Slice the lemon into thin wedges, remove the seeds, and toss the lemon and sugar into the container of a blender or food processor. Blend or process, scraping down the sides of the container as needed, until the lemon is thoroughly pureed and blended with the sugar, 1 to 2 minutes. Turn the mixture into a bowl and, using a whisk, gently stir in the whole egg and the yolk, followed by the cornstarch and melted butter. Pour the filling into the crust.

Slide the baking sheet into the oven and bake the tart for 20 minutes. Increase the oven temperature to 350 degrees F (180 C) and bake for another 15 to 20 minutes, or until the filling is bubbling and lightly browned. Transfer the tart, still on the baking sheet, to a cooling rack and allow it to cool for at least 20 minutes before removing it from the pan. The tart is ready to be served when it reaches room temperature.

This is like lemon bars on steroids..
*I like traditional Pate Sucre (uses ground almonds), but this works, too.

Two–Dog Kitchen and Around the ‘Hood

If my cream soups are packed, I’m leaving.

If your cream soups are packed, am I leaving?

Did you pack the bones?  Well, then where are they?

One more wine group

Dinner with Britta, too
Will post as possible!
Sing a new song,
Alyce

Dave’s Cranberry Almond Chocolate Bars with Tangerine Zest And a Little Christmas

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Chocolate Begins Here….

Chocolate, chocolate everywhere and lots of drops to drink.

Chocolate. Chocolate. Chocolate.  Christmas is chocolate.  Sounds like a good song.  And it’s just the fourth day of Christmas.  Four calling birds.  And so on.  Until Epiphany…which can also go on.

The chocolate bark from our goodie tray this year is a bark that Dave had made for me for Valentine’s Day a couple of years ago.  Truth to be told, his bark is better than mine.  Candy maker, I’m not, though my toffee was to die for this year.  (pat pat)


This bark is at the top and center of the goodie tray.  Gotta have chocolate on a holiday cookie platter.

If you’re bringing a little goodie to the New Year’s Eve party, maybe you might want to try this sweet bark, which is tres lovely with a nice red.  Of course, I favor Pinot Noir, but you might like a big Cabernet Sauvignon, a Zin or even an Italian red.  No special dessert wine needed.  Just have a little plate of this chocolate ready for dessert.  If you have a neighbor drop by for coffee, this is just the thing to pull out.  Make someone happy.  This recipe came from the Food Network (courtesy Dave Lieberman), as do so many scrumptious things these days.  There is hardly an easier dessert to make except perhaps to clean strawberries and arrange them in a bowl come summer.  And that’s not really making dessert.

Dave’s Cranberry Almond Chocolate Bars with Tangerine Zest

1/2 c slivered almonds
3 cups chocolate morsels (I like 1/2 milk chocolate and 1/2 bittersweet)
1/2 c dried cranberries
1/2 tangerine, zested

Preheat oven to 400 F.

Line a 13×9″ baking pan with aluminum foil.

Lay out almond slivers on baking sheet.  Bake in oven until light brown, shaking the baking pan occasionally to mix them around, about 10-15 minutes.

Melt the chocolate morsels in a double boiler over low heat.  Mix in the cranberries, almond slivers and tangerine zest.

Pour into prepared pan.  Smooth the chocolate mixture out into an even layer.  Cool to room temperature and then refrigerate until hard, at least 1 hour.  Use a knife to break up chocolate into jagged, varied sized bars.

Oh, I almost forgot this…Jen gets Emi’s Hair all beautiful for Christmas!

Drop in and Decorate Monday December 20, 2010

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Thanks to all involved, particularly Lydia Walshin of Perfect Pantry--(check out her blog) Drop in and Decorate is her brainchild and is now a nationwide cookie-baking and decorating effort to help wonderful things happen in our local communities.  It’s a tremendous way of doing a little bit of good and having a great time while you’re doing it.  Who doesn’t like cookies?  And why shouldn’t they bring us together?  You can host your own event (not just in December, either)…check out the info on Lydia’s blog.

Our cookies are on their way to The Bridge, Assisted Living Center in Colorado Springs.

Bacon for Breakfast; Bacon for Lunch

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My sweet husband adores bacon.  God love him.
I like bacon.  Why not?  It’s great with eggs and it’s an incredible UP when you need a taste boost for the start of a soup, chicken salad, tomato sandwiches, et al.  And, oh, the scent of it.
But I don’t adore it.    I adore chocolate.  I adore Pinot.  (Oregon Pinot Noir)  I am a Pinot girl, in fact. 
At 57, I enjoy being able to say that.  I have a couple of girlfriends who feel the same way.  I have guy friends who certainly feel that way. 
But back to bacon.  I only have to SAY, “Bacon.”  I don’t even have to cook it.  And Dave is entranced.  Hanging around.  If I actually start cooking the stuff, he is in the room and doesn’t leave.  So, there you go.  If you want to attract someone to the nth, fry bacon.  No one ever told you? Ach.

I think this is common.  I posted a note on fb last Friday that I was cooking a pork tenderloin with bacon twisted around it, fixed with toothpicks.  I had more interest in that than anything I’ve cooked in months.  Loved ones, think about making this.  Soon.  Simple?  Pretty much so.  Fragrant?  Ahhhh.  Earthy?  Mmm hmm.  Easy to harmonize?  I thought so.  A couple of Granny Smith apples, a bulb of fennel (go ahead and get one–ask the produce guy) and a big onion.  Some green beans on the side.  A light Pinot; you don’t need a great big heavy one, I don’t think.  Maybe a little bread.  I did some pears poached in port for dessert; you can do what you want.

Bacon-Wrapped Pork Tenderloin with Apples, Fennel and Onions

1 pork tenderloin
Kosher salt; freshly-ground pepper
3-4 slices thick bacon

2T olive oil

1 fennel bulb, fronds removed, end cut, sliced into half-moons about 1/3″ thick
2 Granny Smith apples, unpeeled, sliced
1 large onion sliced

Preheat oven to 350 F.

Salt and pepper well the pork tenderloin and wrap it with the bacon pieces, securing ends with toothpicks.

  Meanwhile, heat a large, oven-proof skillet over medium-high heat; add olive oil.  Place bacon-wrapped pork in the center of the pan and surround with the fennel, apples and onion.  Salt and pepper well the vegetables and apples.  When the meat is very-well browned, turn and let brown on the other side.   Stir the vegetables and apples.  When that side is looking crispy, move the pan to the oven to finish cooking.  It may take another 10-15 minutes or so.  Using an instant-read thermometer, remove the skillet from the oven when the meat registers 150F.  (Others will tell you 155; I like it a bit rare; it will continue cooking)  Cover with aluminum foil for about 10 minutes before carving and serving.  Slice meat in 1/2″ p ieces.  Place cut meat at the center of a large platter and surround with fennel, apples and onions.  Serve with green beans or whatever vegetable you like.

Poached Pears in Port  (from FINE COOKING)

In a 4 qt skillet, pour 1 cup port wine.  Add 1 cinnamon stick and a few peels each of lemon rind and orange rind.  Peel four ripe, but firm Barlett or Bosc (or your choice) pears and slice off a tiny bit off one cheek to make a flat side.  Place the pears in the wine mixture and heat over medium-high heat.  Cover and reduce to a simmer, cooking for an hour or so until pears are tender when pierced with a knife.  Eat warm, at room temperature or cold with a little of the thickened port sauce spooned over.  You can add a little heavy cream if you like.

Sweet      

 Did you wonder about an appetizer?  Of course I had one.  And I was testing it out for my Cooking with Music class, which was the very next day!  Here it is: 

This is a Ricotta Pine nut dogoodie that is served with crostini (grilled bread).  I’ll blog it with the cooking class, but if you have to make it soon…..

Mix one cup ricotta with 3-4 T torn fresh mint and season well with kosher salt and freshly-ground black pepper.  Lottsa pepper.  Heat over medium heat a small saucepan with  1/2 c honey and 1/4 c pine nuts.  (Amounts negotiable.)  When quite warm and gooey, pour over the cheese mixture and serve with crostini or crackers.  (I heard Tyler Florence talk about this once and committed it to memory.  Yummy.)

Ok, folks…there ya go.  Make it and tell me about it.  I have to know!

Two-Dog Kitchen and Around the ‘Hood, Including Fitness


It’s been a busy week, but the pups have been happy as clams; Dad was home for three days in a row!

Tucky-Bucky letting it all hang out one morning.


Why God gets me up early.
The light on my backyard when the dogs go out for the first time.
First dusting of snow…early in the light.

Why I have dogs: I need tennis balls in the dishwasher, of course.

 Fitness update:  This last week, I skipped the gym all but one time.  Life got crazy.  Did I let it all go, though?  Nope.  I did Denise Austin on the DVD.  I hiked the ‘hood with Gabby.  I lifted weights at home.  I did my stretching routine.  I watched what I ate–mostly.  Or ate what I wanted, but not too much.  Teaching an Italian cooking class could have done me in (and the crostata almost did), but we made the ricotta starter, a roasted vegetable soup, pizza margherita, and a veal stew as well.   Took all afternoon Saturday and the students stayed for dinner to eat and see what wines fit where….  (Another blog.)  But I was sensible and remembered how strong I long to be.  That’s the crux.

Meantime, I’m applying for  new jobs as my job winds down at The Church at Woodmoor.  We are getting ready for Thanksgiving in St. Paul, as well.  Good thing I have a dog sitter; an SUV ran into my old vet/kennel today!  At the same time  THAT was happening, I was driving up to a staff meeting at work in Monument,  where there was a 40-car pile-up on I-25.  I saw zip.  Thank you, God.

Timpano or BIG NIGHT–Friday, October 29, 2010

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Checking out the pan –a washtub timpano pan ordered online

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If you read my last post, you’ll know the ‘hood was getting ready to make the timpano.   We had been talking about engaging in a BIG NIGHT  for years.  Somehow (ok, it was me) we never got around to it until next-door-neighbor Sara ordered the pan and got us on the road to very full tummies.  We invited other neighbors and friends and set to work.  By Friday, thanks to Sara, the pan was ready, the sauce was cooking, the sausage was fried up, and the eggs were boiled.  MaryPat and I were in charge of buying wine and making antipasti.  Marylu was doing the dessert.  Others:  eating was their job.  Eating and watching the movie.  And having a BIG NIGHT.

If you’ve never heard of a timpano (Italian for timpani–it’s shaped like a drum) before, it’s an entree for an army that’s cooked up in the movie, “The Big Night,” (1996) starring Tony Shaloub, Stanley Tucci, Isabella Rossellini, Minnie Driver, Marc Anthony, etc.   I do not know if this dish was made up for the movie; it could have been.   The premise of the movie is as follows:  two Italian Brothers (Primo-chef and Secondo-restaurant waiter, manager, host, etc) open a restaurant that just doesn’t seem to be making it.  The red sauce, cheapa– place down the street (owned by a dubiously friendly guy) makes a bundle.  Why not Primo and Secondo?  In order to pay the bank and secure their future, they decide to plan and execute the party to end all parties. (The Big Night)  Louis Prima will come and sing; he’s the fine friend of the dubious red saucer.  Right.  The party will have all kinds of food, but the piece de resistance will be the timpano, a big layered entree (pasta, meat, cheese, eggs) that fills a washtub and is surrounded by a thin, crispy crust much like a pizza crust.  (In the movie, the timpano is actually a primi-or first course.)   Even Primo, great chef that he is, isn’t sure when this mother is done.  Well, of course it gets done; in fact, he makes TWO of them.  One is for Louis Prima.  I won’t spoil the movie for you, but this cult classic will turn your tastebuds and twirl your fancy.   It may even encourage you to plan a “Big Night” for yourselves and your friends like we did.   If you don’t want to make timpano, order pizza and pasta from the local red sauce place (!) and do it anyway.
Here are the pictures, which tell the story better than I can:

First, the sauce. Sauce cooking, cooking, cooking.  Lotssasauce.  Started night before.
Next:  more shopping and then chopping..cheese, meats, boiled eggs.  About 3pm.

Dough:  getting started rolling and taking turns.  It must be 1/16″ thick.  It starts with four c flour, salt, olive oil and water.

Boiled eggs:  16 of them.  One more part ready.

Mise en place–getting  some of the meat together, too while someone else rolls dough.  Meatballs, Genoa salami, Italian sausage.  Lots of chef snacks.  No wine, though.  I drank tea.  The recipe suggest drinking all the way through this process; I thought not.
Getting going on the dough: you can do it if you try eye… rolling dough on floured cloth. Oven preheated.  Pan at side–ready.
Keep rolling; it’s not big enough.  Your turn.  Arms tiring.

The dough… a lot of rolling paying off.  Let it rest.  Let us rest.  It’s about 36″ in diameter and 1/16″ thick.  Will it come off the  (floured) towel or stick?

Chef Mary Pat and the pan that would never be filled?

Bringing the layers to the counter for the mise en place–having everything ready to go before we begin layering into the dough.

The dough.  The pan.  The beauty of it all.  This is really going to happen.  Is it?  We’re still wondering…  There’s only one big problem.  We forgot to grease the pan.  That’s right.  Though I didn’t remember that until I was putting the antipasti platters together.  I didn’t tell Sara til after it was done and I didn’t tell MaryPat until right before we tried to get it out of the pan.  Read on.
Brave, now: layers of pasta and sauce, meats and boiled eggs.  How many layers, how deep?  Talk, talk. Don’t make it too full. Needless to say, a lot of cooks could have spoiled the broth, but we kept at it.  We are still friends.

One person read the recipe; two filled the dough.  Those at home prayed.
It’s full.   It’s full!!!!  Now the dough must be completely sealed. Fold, fold.  Don’t pull. You don’t want holes.  Cut and trim.

And you do this how with the dough?  No double layers allowed. Trim excess.

Into the oven, ready or not.  Happy.  Tired.  How about a nap?  Oh, the antipasti must be fixed.  It’s near 5pm now.  People are coming at 6:30.  In the meantime, Dave is at home grilling and running out of propane.  He ends up grilling the veg on the camp stove.  So much for the big gas Weber we bought for Father’s Day.  You actually have to remember to buy a tank of propane once in a while.  My advice about keeping an extra container have gone unheeded.  Of course, where would you store THAT sucker?  Dave has also run to Marigold for baguette.  Who wants pasta without bread?  I know.
Grilling vegetables for antipasti…gotter done.  Baby bok choy, mushrooms, endive, squash, eggplant, etc.

                 Fennel sauteed with onions and garlic and white wine… to garnish the veg platter…and to eat!!!  Love fennel.

Dressed up for timpano, a friend arrives early to help.

 

Meat and cheese antipasti-proscuitto, soppressata, mortadella, provolone,  pepperoni-garnished with artichokes, olives, and a sugar pumpkin I’ll later fill with pumpkin soup.

Grilled vegetables with aioli…yum.  Fennel fronds at right edge for garnish.  Dave does the ferrying back and forth to the neighbors’.  Little friend goes along to open doors.
  When we arrive-finally-the timpano has been deemed done and TA DA!!!  It’s out; it’s out.. Look at that. (Is it done?  How do we know?)  But now we wait.  It must cool; it you cut it now it will splat all over.
Meantime….

One more bite of vegetables while we wait.

One more sip of wine…while we wait.  While it cools.  It’s not ready?

 

It’s looking readier; Dave banged it out of the pan (phew) Salad’s good to go.

Ready for its closeup.  Hope it tastes better than it looks.  It’s awesome, though.  Still waiting….

Look at that thing!  How much longer?

And.. here it is, folks…inside the timpano.  Mike does the initial surgery.

Sara-happy. We did it!  We did it!

Let’s eat.

  But we have to watch the movie, too.   It worked.
Eat a little; watch a little; drink a little.

Depleted antipasti and vino

“I know you ate too much.”

A last glass of wine.

Dessert via Marylu:  each stem a different flavor of gelato.

Movie’s over.  Time to clean up. Ah, gee.

  This was a one-dog kitchen project:  Moss, aka Timpano Dog…kept us company throughout.  Actually, he just was praying we’d drop stuff.  Of course, we did.

ABOUT THE TIMPANO RECIPE…and SOME COOKING NOTES

Our recipe came from the Tipsy Cook blogpost on the subject:
http://www.tipsycook.com/2007/07/20/timpano-step-by-step-to-a-big-night/

Note on recipe:  he leaves out the amount of oil for the crust.  It is 3 tablespoons.   Later (I didn’t see this til now), he had re-written the crust recipe, changing it totally and THAT is not on the original post, but in Jan of 2010:

http://www.tipsycook.com/2010/01/13/timpano-crust-recipe-an-improvement/comment-page-1/#comment-119

You might want to try the second crust.

While the recipe worked very well and the process is excellently documented, my overall impression was that it could have used more moisture (more sauce/more beaten egg?) and that the layers were too jumbled to be viewed truly as layers.  For example, the salami layer:  I think there were 2 cups? of salami.  Unless you doubled that or tripled that, the salami just melted into the pasta or eggs below.  You needed a fair amount more in a layer for it to TURN OUT like a layer or like the layers in the movie’s timpano.  Just a thought.  Same thing with other meats, but I wouldn’t increase the boiled eggs too much.
You’ll have to read it yourself; I think it’s 15 pages long.  Have fun.  As Julia would say,

“Have the courage of your convictions” when you cook it, but mostly when you turn that thing out of the pan!

Sing a new song; have a big night,
Alyce

Lemon-Scented Pear Almond Crostata or It’s Finally Fall in Colorado

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Baby, it’s cold outside…  Well, not toooooooooo.  But the wind is swaying the trees and the tall flowers in the front berm are bent all the way over, kissing the ground with nearly-dry blooms.   The potted herbs made their way in from the front deck and are now fighting for space in the south dining room window, knowing that they’ll need to stand up tall and throw themselves south for sun in the morning.  It’s a bit sad to watch them come in, but it’s also gratifying to know I tended them lovingly all summer long so that I’d have them to bring in now.  I just never figured on it being the tenth of October.
There’s a bit of snow on the Peak.
Yesterday’s AF-CSU game brought home all that’s best about fall sports, which for me is usually great marching bands.
Look at that sky!
Go CSU Band!
Of course, as an AF wife, I was delighted to see AF beat CSU…but I’ve known a bunch of kids that played in that CSU band after having either sung or played with Dave or me.  It’s a thing of beauty.
A lot of the fun of the usually broiling or freezing AF games is in the tailgating.  Is there anything better than a picnic in perfect weather with the Front Range in the background?  We went with old college friends, which makes for a really easy day of being with people who knew you before you could cook and when you looked a whole lot better.    We had a rather Texan food theme with chicken enchiladas, a new salad of beans, rice and lots of vegetables with a lime-cilantro vinaigrette ( I promised to blog this later), and totally out of character, crostatas for dessert.  Oh, and of course we had sangria and margaritas.  It was, after all past 10 in the morning. 
But, back to the crostatas.  I have to make them in the fall, and this time, they’re coming up in a fall Italian cooking class I’ll teach October 30.  I thought it best to run through the recipe ahead of time.  So….
I made them for book club on Thursday…just a trial.  One apple with orange peel for perk and the other pear with lemon and almonds.  Just to see.  Took a vote and it was split.  By the time Saturday came, and it was time for another test, I had only one ripe pear and so made two combination apple-pear, one orange-scented and the other lemon.  Vote was split again.  Still.  It was fall; it was pie time.  And I guess I’m ready for the pastry portion of the Italian class.  I hope.

Option a (below) for moving pastry from board/counter to the baking sheet.

Option b (below) for moving pastry from board/counter to baking sheet:

Here is the apple at left and the pear at right.



My own winner was the pear with lemon and almond.



The pastry recipe for this comes from Ina Garten, who, I am pretty sure got it from  Joanne Killeen and George Germon in CUCINA SIMPATICA; ROBUST TRATTORIA COOKING.  Just a little detective work of mine.  Despite the provenance, it’s a tasty tidbit for fall when the fall fruit is divine (You can pick apples at Happy Apple Farm in Penrose if they’re not all gone.)  As neither one of them made pear, I feel I’ve contributed to the development of the recipe and hopefully to the happiness of your tummies.  This is tres easy, and if you’re afraid of pastry, this is a great start.  There’s no form-fitting into pie pans or making a crust look “P” for perfect.  This is a free-form, rustic pie baked on parchment paper on a baking sheet.  If it spills over or runs through, it’s just crusty-gooey and even better.  Don’t hesitate.  Pretty for Thanksgiving, too.  Oh, in France, this is a galette.  Here’s how I did it:
LEMON-SCENTED PEAR ALMOND CROSTATA
4 large or 6 regular servings for each crostata
Parchment paper needed for baking
pastry:  (makes 2-freeze one for later)
  • 2 c white, unbleached flour
  • 1/4 c granulated sugar
  • 1/2 t kosher salt
  • 1/2# (2 sticks) very cold, unsalted butter, cut into pieces
  • 1/4 c ice water
In the food processor, fitted with the knife blade, pulse together the flour, sugar and salt.  Add the cold butter and pulse until mixture is the size of peas.  Slowly add iced water through the feed tube until dough begins to come together.  Remove carefully from processor and divide in half.  Press each into a disc.  Wrap one in foil and freeze it.  Refrigerate the other for an hour is best, but you can roll it right away if you must.  Dust the counter very well indeed with flour and roll the disc, using a rolling pin, into an 11″ circle.  Place on parchment lined baking sheet until you have the fruit ready.  (Check out the pics above where I give you two options for getting the pastry from the counter to the pans.)  You can  a. fold it up gently and  quick like a bunny pick it up, and centering it over the baking sheet, place it carefully down and unfold it or, b. loosely roll the dough back onto the rolling pin and move the rolling pin over above the baking sheet, lowering it and loosening the pastry down flat onto the pan.   This is not easy to describe; I apologize for lack of prowess as a technical writer! 
Filling
  • 1-11/4# pears (Seckel or Bosc or a mixture), peeled, cored and cut into 1″ chunks
  • 1-2t grated lemon rind
  • 1/4 c sliced almonds
  • 1/4 c ea flour and sugar
  • 1/4 t kosher salt
  • 1/4 t cinnamon
  • 4T unsalted butter
Preheat oven to 450 and place rack at center.
In a large bowl, mix cut-up pears with lemon rind and most of the almonds, reserving 1T or so for the top of the crostata.  In the food processor, make a crumb topping for the crostata by pulsing together the flour, sugar, salt, cinnamon and butter until crumbly.  Remove the blade from the processor bowl, and, using fingers, pinch together the crumbs until they hold together. 
Place pear-lemon mixture onto the pastry, leaving 1 1/2 inches around the edges.  Crumble topping on the pears evenly and sprinkle with the last of the almonds.  Fold the edges of the pastry up and over the fruit, gently pleating the dough at the corners.  You’ll be leaving most of the fruit covered by only the crumbly topping; the pastry just comes up around the edges of this pie.
Place baking sheet in oven and bake 25-30 minutes (use the longer time above 5,000 feet) until golden brown and crispy.  Remove from oven and let sit for 5 minutes before sliding pie off the paper onto wire rack to cool completely.  Will hold at room temperature a day or so and in the refrigerator for several days, though it is best fresh.
Note:  If you’d like to make an apple crostata with the other crust, it’s made almost like the above pie, but you’ll need 1 1/2 # (3-4 large Granny Smith) apples, 1 t orange peel and no nuts unless you choose to add some one your own.  If you do, toasted walnuts might be best.
Sing a new song; bake a new pie– It’s fall, isn’t it?  (FINALLY),
Alyce
If you have a heart for prayer, please pray for Rowan Carr, three-year old niece of our neighbors, who has recently been diagnosed with leukemia.
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2-Dog Kitchen has been off the air for a couple of posts.

Here are a few updates.  Skippy Jon Jones, share cat, has been here about two months and just returned “home.”  Seems a bit quiet without him around.