Pear Upside-Down Cake

This is a variation of a Mark Bittman recipe. I changed the amount of flour because I think there is a misprint and I added the cranberries for decoration and the ginger and chocolate because they are my favorite flavors. If you use the cranberries, you may want to use a more substantial cake batter (add more flour) because they float. I have a different cake recipe that is thicker if you don't like to experiment. If you want the cranberry/pear flavor to be more prominent, leave off the chocolate. I couldn't figure out how to do it the other night, but definitely served warm with ice cream would be excellent. I also have variations for plums, apples, blackberries, pitted cherries, cranberries, pineapple, and green tomatoes.

8 TBL unsalted butter, melted and divided in 1/2
1/2 cup packed brown sugar
1/4 cup chopped almonds
3-4 small ripe pears, peeled, cored, and halved (if using large you can cut them into 4 or 8 pieces)
a handful of cranberries
1 cup buttermilk
2 eggs
1/2 cup sugar
1 TBL finely grated fresh ginger
1 1/2 cups all-purpose flour
1/2 cup ground almonds
1 tsp baking soda
1/4 tsp salt
4 oz. dark chocolate
2 TBL cream

Preheat the oven to 350 degrees. Liberally grease a 9" round cake pan or cast-iron skillet with half of the butter. Sprinkle the brown sugar and almonds evenly over the bottom of the pan and spread the pears in the pan in a single layer. If using cranberries, place a cranberry in the core of each of the pear halves or slices.

Whisk the remaining melted butter, buttermilk, eggs, ginger, and sugar together until foamy. In a separate bowl, combine the flour, ground almonds, baking soda, and salt. Gradually add the egg mixture to the flour mixture and stir until well incorporated.

Carefully spread the batter over the pears, using a spatula to make sure it's evenly distributed. Bake until the top of the cake is golden brown and a toothpick inserted in the center comes out clean, 50 to 60 minutes. Let the cake cool in the pan for just 5 minutes.

Run a knife around the edge of the pan. Put the serving plate on the top of the cake pan and flip the pan so that the serving plate is now on the bottom and the cake pan upside down and on top. The cake should fall out onto the serving plate. If the cake sticks, turn it right side up and run the knife along the edge again, then use a spatula to lift gently around the edge. Invert the cake again and tap on the bottom of the pan. If any of the fruit sticks to the pan, don't worry; simply use a knife to remove the pieces and fill in any gaps on the top of the cake. Serve warm with ice cream.

Pear & Feta Cheese Pizza

Pizza Dough

2 c. water

2 T. olive oil

1 tsp. salt

1 tsp. rosemary

5½ c. flour +

1 T. yeast

Pear & Feta Cheese Pizza Toppings (For 1 pizza)

6 oz. sliced provolone cheese

2 pears, thinly sliced

2 oz. roasted pecans

2½ oz. feta cheese, crumbled

2 T. chopped fresh chives

2 tsp. chopped fresh rosemary

Place pizza dough ingredients in a large mixer and mix well. Let dough rise for 30-40 minutes. When dough is ready, knead it on a floured surface. Dough may need additional flour to make it workable. Roll dough into a pizza crust (there is enough dough for 2 or 3 crusts). Place dough on a greased pizza stone and brush topside of crust with olive oil. Let rise 5-10 minutes. Bake at 400 degrees for 10-12 minutes. Remove from oven and add pizza toppings. Return to oven and bake another 10-12 minutes.

Ratatouille

1-2 large chicken breast

1 T. olive oil

1 clove garlic, minced

1 large onion, chopped

2 zucchini, sliced or chopped

1 yellow squash, sliced or chopped

2 large mushrooms, sliced 

1 green bell pepper, chopped

2 large tomatoes, chopped

salt to taste

basil to taste

2 T. parsley

1 c. grated Parmesan cheese

couscous

Cook chicken and cut into bite size pieces.  

Pour olive oil into large frying pan and add minced garlic and chopped onion.  Cook until onion is barely translucent.  Add zucchini, squash, mushrooms, green pepper, tomatoes, salt and basil.  Cook until veggies are tender and they begin to juice out.  Add chicken and stir until warm then remove from heat.  Stir in parsley and parmesan cheese and serve over couscous.

Four Cheese Lasagna with Italian Sausage

1 pound Italian Sausage
8 oz. cheddar cheese, shredded
8 oz. mozzarella cheese, shredded
8 oz. Parmesan cheese, shredded
8 oz. ricotta cheese
1 large (26.5 oz) can Italian Sausage pasta sauce
6 oven-ready lasagna noodles

Preheat oven to 350 degrees (or whatever temperature the box of noodles says). Spread a thin layer of pasta sauce on the bottom of a cake pan. Cook the Italian sausage, drain, then add pasta sauce. Spread ricotta cheese on the six lasagna noodles, then place three in the cake pan. Cover with sausage/sauce mixture, then sprinkle layer of cheese (half of mozzarella, cheddar, and Parmesan cheeses--can be mixed together or separate). Repeat layers, noodles with Ricotta, sausage/sauce, then remaining shredded cheese. Bake at 350 degrees until noodles are soft, about 45 minutes.

Peanut Butter Frosting

1 c peanut butter
1/2 c butter, room temperature
2 c powdered sugar
2-4 T cream
1 t vanilla extract

Combine peanut butter and butter in a large mixing bowl, mixing together until light and fluffy. Stop mixer before adding sugar.
Add sugar, 3 T cream, and vanilla. Start slowly and mix together, gradually increasing the speed. Mix until smooth and creamy. Add more cream if frosting is too thick.

Mascarpone Pavlovas

1 1/2 C. Strawberries, stemmed and quartered
3 C. Assorted Berries
3 Tbs. Orange Marmalade
1 Tbs. Water
1 C. Mascarpone Cheese
1/4 C. Sugar
1/3 C. Whipping Cream

Meringues
4 Egg Whites at room temp for 30 mins
1/4 tsp cream of tartar
1 C. Sugar
2 tsps. cornstarch
1 tsp. vanilla

Mint leaves for garnish(optional)

Preheat oven to 200 F. Line 2 large baking sheets with foil or parchment paper.

For the meringues, whip the egg whites and cream of tartar with an electic mixer at med-high speed to soft peaks. With the mixer running, add 1 C. of the sugar, a Tbs. at a time, and continue beating until stiff and glossy. Add the conrstarch and vanilla and beat 1 min. longer. Spoon the meringue into a pastry bag fitted with a 1/2in. plain tip. Pipe a 2 1/2-inch diamater ring or heart shape on a baking sheet lined with foil or parchment paper, and then pipe another on top of hte first to form a 2-level rim. Pipe more meringue inside the shape to make a thin, solid base. Repeat, forming 6 meringue shells total. Bake the meringues for 1 1/2 hrs (they will not color), then turn offf the oven and leave the meringues in the closed oven for 1 1/2 hrs longer.

Toss all the berries in a large bowl. Combine the marmalade and water in a small saucepan over med. heat and simmer until the mixture has reduced by about one quarter. Let cool, then pour the mixture over the berries and toss together gently with a rubber spatula to evenly coat the berries.

Just before serving, beat together the mascarpone cheese, cream and sugar with an electric mixer at med-high speed until the mixture holds stiff peaks. Spoon the cream into the cooled meringue shells and spread it evenly. Mound the berries decoratively on tip, with a drizzle of the berry juices as well. Garnish with the mint leaves and serve.

Cream Cheese Tarts

Tart Shells

6 oz. cream cheese, softened

1 cup butter, softened

4 tbsp. sugar

2 cup flour

Blend cream cheese, butter and sugar. Stir in flour just until blended. Chill about 1 hour to make dough easier to handle.

Preheat oven to 325 degrees.

Shape dough into 48 one-inch balls and press into mini muffin cups. Bake for 13-15 minutes, or until very light brown on edges. Remove from oven and let set in pan to finish cooking. When cool, remove from pan. This recipe makes a lot of tarts, but they are easy to make, and they disappear fast!

*I don't have a mini muffin cup pan so I used my regular cupcake pan.


Easy Fruit Tarts

1 (8 oz.) cream cheese, softened (about 20-25 seconds per side in microwave)
1/2 cup granulated sugar
3/4 cup water
1 (3oz.) lemon jello
1 cup ice
Fruit of choice
Beat softened cream cheese and sugar until smooth and creamy. Spoon or pipe cream into tart shells. Place fruit on top of cream. In large glass bowl, heat 3/4 cup water in microwave until boiling- about 1 1/2-2 minutes. Remove from microwave and slowly pour in jello powder. Stir until blended and return to microwave for 1 minute. Remove from microwave and stir well until jello is completely dissolved. Add 1 cup ice and stir until ice is completely dissolved. Spoon gelatin over tarts. Chill in fridge for a little while. I chilled them for an hour, but it would probably be fine for a shorter time, the glaze sets up fast.

Indian-Spiced Red Lentils

serves 6- from America's Test Kitchen cookbook

2 tbsp vegetable oil
1 onion, minced
4 garlic cloves, minced
1 tbsp grated ginger
1 tsp garam masala
3 C water
1 1/4 C red lentils, picked over and rinsed
1 C coconut milk
1/4 C minced cilantro
3 medium plum tomatoes, cored, seeded, and chopped
salt
pepper

1. heat the oil in a large saucepan over medium heat until shimmering. add the onion and 1 tsp of salt and cook until softened (about 5 min).


2. stir in garlic, ginger, and garam masala and cook until fragrant (about 15 sec).


3. stir in water, lentils, and coconut milk. bring to a boil. reduce heat to a simmer, partially cover and cook until the lentils break down to form a thick puree (20-30 min).


4. season with salt and pepper to taste. add cilantro and tomatoes right before serving.

Garbanzo Bean Chocolate Cake (Gluten Free!)

* I used 1/2 semisweet chocolate chips and 1/2 milk Chocolate. Everything else I followed the recipe.

Ingredients

• 1 1/2 cups semisweet chocolate chips


• 1 (19 ounce) can garbanzo beans, rinsed and drained


• 4 eggs


• 3/4 cup white sugar


• 1/2 teaspoon baking powder


• 1 tablespoon confectioners' sugar for dusting

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round cake pan.


2. Place the chocolate chips into a microwave-safe bowl. Cook in the microwave for about 2 minutes, stirring every 20 seconds after the first minute, until chocolate is melted and smooth. If you have a powerful microwave, reduce the power to 50 percent.


3. Combine the beans and eggs in the bowl of a food processor. Process until smooth. Add the sugar and the baking powder, and pulse to blend. Pour in the melted chocolate and blend until smooth, scraping down the corners to make sure chocolate is completely mixed. Transfer the batter to the prepared cake pan.


4. Bake for 40 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool in the pan on a wire rack for 10 to 15 minutes before inverting onto a serving plate. Dust with confectioners' sugar just before serving.

Simple Turkey Chili

Makes about 3 quarts, serving 8 to 10. Adapted from Cook's Illustrated.

Good choices for condiments include diced fresh tomatoes, diced avocado, sliced scallions, chopped red onion, chopped cilantro leaves, sour cream, and shredded Monterey Jack or cheddar cheese. If you are a fan of spicy food, consider using a little more of the red pepper flakes or cayenne—or both.

Ingredients
2 tablespoons vegetable, corn or canola oil
2 medium onions , chopped fine (about 2 cups)
1 red bell pepper , cut into 1/2-inch cubes
6 medium cloves garlic , minced or pressed through garlic press (about 2 tablespoons)
1/4 cup chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
1/2 - 1 teaspoon red pepper flakes
1 teaspoon dried oregano
1/4-1/2 teaspoon cayenne pepper
1 pound sweet italian turkey sausage, casing removed
1 pound 93 percent lean ground turkey
2 (15.5-ounce) cans dark red kidney beans , drained and rinsed
1 (28-ounce) can diced fire roasted tomatoes , with juice
1 (28-ounce) can crushed tomatoes
2 cups low-sodium chicken broth
Table salt
2 limes , cut into wedges

Instructions
1. Heat oil in large heavy-bottomed nonreactive Dutch oven over medium heat until shimmering but not smoking, 3 to 4 minutes. Add onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes. Increase heat to medium-high and add turkey sausage; cook, breaking up pieces with wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes.

2. Add diced tomatoes, crushed tomatoes, chicken broth, and 1 teaspoon salt; bring to boil, then reduce heat to low and simmer, uncovered, stirring occasionally, for 1 hour. Pat remaining 1 pound turkey together into ball, then pinch off teaspoon-sized pieces of meat (I used a small cookie scoop) and stir into chili, also add the beans at this time. Continue to simmer about 40 minutes longer, stirring occasionally (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer), until turkey is tender and chili is dark and slightly thickened. Adjust seasoning with additional salt. Serve with lime wedges and condiments if desired.