Poached Pears

I was watching Anne Burrell on the Food Network the other day. Now don’t get me wrong, the girl can cook, but, my G-d! she sounds like she is in a hot and heavy relationship with food! If you’ve ever watched her, you know EXACTLY what I mean (hello, darling!)! But the food looks good, I’ve got to hand it to her. I was really inspired by the beautiful poached pears she made for dessert. The ruby color, offset by the mascarpone cheese was just gorgeous. So I decided to make it for dessert for Shabbat dinner this past week, and it was a real hit. While her recipe gave me the goods I needed to learn to make poached pears, I did not follow it, and came up with my own version instead.

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Dried Fruit Chutney

Today marks the 15th of the Hebrew month of Shvat, Tu B’shvat, which is the New Year for the trees. Traditionally, this day is celebrated by eating fruit, especially those that are known as the Seven Species (seven types of fruits and grains enumerated in the Bible as being special products of the Land of Israel). They include: Wheat, Barley, Grapes, Figs, Pomegranates, Olives and Dates. The following is a delicious recipe for mustard roasted fruits from The Low GI Diet Cookbook (a diet which I fully endorse, but that’s for another day!). If you add in some dates, and spread it atop some whole grain bread (made from wheat and barley), you’ll have covered 4 of the seven species with just the appetizer!

I absolutely love the sweetness and chewiness of dried fruits. Oven roasting them brings out their flavor, and adds a delicious carmelization that is excellent when paired with smoked meats or cheeses.


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Chicken Breast with Port Wine Cherry Sauce

So I figure I’ve pushed this off long enough! For as long as I can remember, my husband, family, and friends have been encouraging me to start my own blog. Of course, I procrastinated. Then, I looked for excuses. I’m not a gourmand. Nor a professional photographer. I can’t, I don’t, I’m tired!!! And so weeks turned to months and months into years, and so many beautiful dinners have gone lost in the wind (but not on the scale!) Finally, I’ve decided to do as Nike says, and just “do it!”. So here I am. Typing my first blog post…

Without further ado, I give you, tonights supper….

I’ve long been eyeing the “Turkey Breast with Port Wine Cherry Sauce” recipe from the NEW Jamie Geller cookbook, “Quick & Kosher, Meals in Minutes”. (we’ll leave the cookbook review for another day). I decided to try it out with chicken breast, and although the recipe pairs it with roasted potatoes, I made some simple barley pilaf instead. The results where a simple, tasty meal that came together quickly.


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