Rosemary Pear Carpacciofm our cooperative shop - yet i changed it :)
Ingredients 4 adults - (we cooked it for 3 adults and 2 kids)
Caramel ice cream (with fleur de sél) take out abt 10 min before serving the whole dish and store in fridge
2 dl water
1 entire lemon (you can take less - i actually made a mistake by taking one - i was only 1/2 big spoon)
2 big spoons honey (we took only 2 LITTLE spoons of forest honey - here they especially advice oak forest honey)
2 sprigs of fresh rosemary
get to cook
3 pears (they advise Kaiser Alexander or same consistency)
wash pears (do not peel)
chip into in 2 mm thick pieces and add to the liquid
let simmer for abt 10 minutes (we had them cooked ;) )
take pears and rosemary out - reduce the liquid to become syrup
put the pears on the plates like a flower
add the sirup to it
place a scoop of ice cream in the middle of the cooked pears - decorate (i took rosemary sprigs)
NB: i added only two small spoons of honey to it and the whole juice of a small lemon - so it was sour but awesome... up to you how "sweet" you are ;)
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When I was little and all growing up, whenever I was down in the dumps or kinda stressed out my mom would make this for me and it would make me feel better. It was also heavenly on cold, winter nights for dinner. I guess this is the "comfort" food she passed down to me.
First off - the rice: Cook 1 C. rice in a little butter in a pan until starting to get clear. Add 2 C. liquid (usually broth, but use whatever you have or sounds good) and some salt. Cover. Bring to boil. Reduce heat to low and let simmer 20 min.
Then, she would brown 1 lb. of hamburger in a large skillet along with chopped onions (I'm guessing 1 small) and minced garlic (3 - 4 cloves). Halfway through the browning, she would add some sliced celery (maybe 2 stalks). When browned, drain the fat. Add 2 cans of red kidney beans, UN-drained. It should be fairly soupy, if not, add a little water or broth, or even some red wine. Add salt and pepper. Cover. Bring to boil. Reduce heat and let simmer 10 - 20 minutes.
Serve in a bowl the rice with the beef and bean mixture over the top.
Okay, gotta go home and make some for myself now!
I know that xmas has since past, but my most mouth watering memory is by far a BUCHE DE NOEL. My family is french and we always have a Buche de Noel on Christmas Eve. This year I spent my first xmas away from my family to be with my husbands family and I made my very first Buche de Noel. It just wouldn't have been the same without it. I know it's just food but having it there really comforted me.
Plus, I aced the recipe and evereyone was very impressed with my baking skills... not sure my memories would have been the same if I totally botched it.
Did you and your family experience any great kitchen moments this holiday season? Did you sit around and reminisce about the way mom used to use this special technique when making brownies? Or how about the time when Uncle Bobby roasted a whole pig in the backyard? Me, I ended up talking endlessly about grandma's specialty yams.
This year she couldn't make it to our house for Christmas, so my dad called her up to get her "secret" yam recipe and much to our surprise
Grandma's No-fail Candied Yams
begins with a can! That revelation led to a bunch of family food talk and although she couldn't be there with us, it felt like she somehow was.
So how about you, do you have any secret family recipes or mouth-watering memories you'd like to share? Join the Mouth-Watering Memories group and tell us about them! I'll post my favorite entries for everyone to enjoy!
When I was visiting my family for Christmas, my sister told me that the smell of cinnamon always reminds her of me. At first I was surprised, I wasn't sure why, but then she reminded me that I used to love chomping down on cinnamon flavored toothpicks. Apparently now whenever anyone eats Red Hots or Hot Tamales, she now thinks of the time I caught her sabotaging the kitchen in my dollhouse. Specifically how she shoved the toy root beer into the toy microwave and it NEVER came out...
So, how about you? Are there any food scents that trigger old memories? If so then post them in the Mouth-Watering Memories group.
I can't wait to read them all!
When I was little one of my favorite dinners that my grandma, Nan, used to make were her Pork Tenderlion with Monkey Eyes. She was an amazing cook and an even more amazing lady. The most selfless person I have ever met I strive each day to be more kind like her. If you complemented her on an object in her house or the jacket she was wearing, she immediately took said object or jacket and offered it to you as a gift.
That's why I'm posting her Monkey Eye recipe here to share her wonderful willingness to give. I didn't know what capers were when I was little and probably wouldn't have touched them if she called them capers, thus she called them monkey eyes. Nan served this over egg noodles but it would be good over rice or even mashed potatoes.
Nan's Pork Tenderloins with Monkey Eyes
From YumSugar's grandma, Nan
8 boneless pork lion cutlets, about 3 ounces each, trimmed of excess fat
Salt and freshly ground black pepper to taste
2 tablespoon olive oil
1 cup onion, finely chopped
2 tsp garlic, finely chopped
2/3 cup drained capers (monkey eyes)
2 tbsp red-wine vinegar
2 tbsp dijon-style mustard
1 cup fresh or canned chicken broth
2 tbsp ketchup or tomato paste
4 tbsp butter
2 tbsp fresh parsley, finely chopped
- Sprinkle the cutlets with salt and pepper.
- Heat the oil in a nonstick skillet large enough to hold all of the cutlets in one layer. When the oil is very hot add the meat and cook over medium-high heat for about 5 minutes, or until browned. Turn the slices and cook about 5 minutes more. Reduce heat and cook about 2 minutes, turning occasionally.
- Transfer the meat to a warm serving dish. Cover with foil or another plate turned upside down and keep warm.
- Pour off some of the fat from the skillet then add the onion, garlic, and capers.
- Cook, stirring until the onion is lightly browned.
- Add the vinegar, mustard, chicken broth and ketchup. Stir to dissolve the brown particles that cling to the bottom of the pan. Cook until reduced to about 1 1/2 cups.
- Add any juices that may have accumulated around the cutlets. Add the butter and blend well.
- Add the cutlets to the skillet, bring to a simmer, sprinkle with parsley, and serve immediately.
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