Recipes – Page 74 – Rants Raves and Recipes

March 14, 2013November 14, 2014

Pear Flaugnarde Recipe (Flaugnarde Aux Poires)

Pear Flaugnarde

A great rustic desert, it takes a little bit of work but it is certainly worth it! Served warm with a dusting of powdered sugar it’s a real treat.

Ingredients for Pear Flaugnarde

2 bosc pears unripe
1/3 cup sugar
6-8 tbs butter
3 eggs
3/4 cup flour
1 cup 1/2 & 1/2
2 tsp vanilla
9 inch buttered pie dish

Pear Flaugnarde Directions

Preheat oven to 400°

Peel the pears, then cut in half length wise and core the halves. Place them in a non corrosive or enamel or glass pan (cooking in a metal pan will discolor the pears) cut side down and sprinkle the sugar over the top and dot with the butter.Bake in the oven for about 40 minutes.

While pears are baking take the eggs, flour, milk and vanilla place in a bowl and whisk until smooth. Place in the refrigerator to rest.

Butter a 9 inch pie pan, When the pears come out of the oven place them in the buttered pie pan with the tops pointing to the center.

Turn oven down to 375°

Pour any of the liquids from the pear pan into the batter and whisk quickly to incorporate. Pour the batter around the pears until you have just a small amount of the tops showing, place in the oven and bake for about 45 minutes until top is golden brown. Remove from oven let cool slightly and dust with powdered sugar.

Here are a few things to help with this recipe
J.A. Henckels Twin Four Star 3-Inch High Carbon Stainless-Steel Paring Knife
Stansport 8 3/4 Inch Enamel Fry Pan, Royal Blue
Emile Henry 9-Inch Pie Dish, Cerise Red

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March 13, 2013November 14, 2014

Stuffed Butternut Squash

Today’s visit to the green grocer had these small butternut squash catching my eye. I had pork tenderloin defrosting that I was planning on stuffing and I thought these would go great with the pork.

Ingredients for Stuffed Butternut Squash

Butternut squash
4 slices thick bacon diced
1 McIntosh apple peeled,cored diced
1/4 cup toasted sliced almonds
1 large shallot diced
3 cloves of garlic minced
salt & peppr
1/4 cup half & half
4 sage leaves chopped fine
1 tbs butter

Directions for making Stuffed Butternut Squash

Preheat oven to 400°.

If you are going to prepare the ingredients a while before baking, place the diced apple into a bowl with enough water to cover and with a little lemon juice added to keep it from browning.

Cut the squash in half length wise. Scoop out seeds. I cut a small area on bottom of the bulb so it will sit flat in the baking dish .

**cut small piece off bottom of the bulb so it will sit straight**

Place about a 1/2 tbs of butter in each of the seed hollows and place the squash into the oven for about 40 minutes basting the surface of the squash with the butter a few times during baking. Remove squash from oven and let cool.

When cool enough to handle, scoop out the squash with a melon baller or spoon. Chop the scooped out squash.

In a frying pan cook the bacon well. When cooked drain off excess fat. Add the shallot and garlic and cook for a few minutes until they begin to soften. Add the apple, squash,sage,salt, pepper and almonds and cook for a few minutes; then add the half & half and mix completely. Place the squash shells into a baking dish, fill with the stuffing and cover the dish with foil. Bake at 400° for about 30 minutes. Take the foil off the dish and let bake an additional 5 minutes.

Serve and wait for the compliments.

Here’s a few things that might make this recipe, easier to make:

Zwilling J.A. Henckels Twin Four Star 10-Inch Stainless-Steel Chef’s Knife
Zwilling J.A. Henckels Twin Four Star II Hollow-Edge 7-Inch Santoku
Chef’s Choice 120 Diamond Hone 3-Stage Professional Knife Sharpener, Black

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

March 10, 2013November 14, 2014

Piperade with Baked Egg

Piperade

After a busy day of running around I needed a throw together dinner. A quick look in the refrigerator and on the counter and I had it! Piperade with a baked egg! It’s easy it’s delicious, nutritious, healthy, wholesome, just an abundance of superlatives of taste.

The recipe is open to debate as to the true ingredients and there are any number of variations of this Basque speciality. My simple version is a light dinner for two. Since this was also a throw together it didn’t follow the true line of a piperade in that; to be authentic it should have had green peppers and espelette peppers.

Ingredients for Piperade

1 large red pepper thinly sliced
1/2 large sweet onion or 1 medium thinly sliced
2 tomatoes diced
4 cloves of garlic sliced
1 tbs dried oregano
salt & pepper
2 eggs
2 Tbs 1/2 & 1/2
olive oil for sauteing

Directions for Piperade with Baked Egg

Preheat oven to 350°

Thinly slice the onion garlic and the pepper. In a saute pan with a little olive oil begin to cook the onion and garlic on medium high heat. Once they have softened 3 – 5 minutes add the peppers, oregano, salt and pepper and saute until they are softened ( about 10 minutes)

Divide into two suitable baking dishes (mine is a 5″, approximately 2 cup). With a spoon make a small indentation in the center of the mixture and break 1 egg into each. Pour 1 tbs 1/2 & 1/2 over each egg and finish with a little more salt and pepper on top of the egg. Bake for about 20 minutes or until eggs are set.

Serve crusty French Bread as an accompaniment.

Here’s a few items to assist with this recipe:
CorningWare Creations 12-Ounce Au Gratin Dish, Amethyst
HIC 14-ounce Porcelain Souffle 4.5-inch Set of 6

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

Piperade with Baked Egg

2013-11-09 16:33:03

An easy delicious lunch or dinner

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Prep Time

15 min

Cook Time

35 min

Total Time

50 min

Prep Time

15 min

Cook Time

35 min

Total Time

50 min

Ingredients

1 large red pepper thinly sliced
1/2 large sweet onion or 1 medium thinly sliced
2 tomatoes diced
4 cloves of garlic sliced
1 tbs dried oregano
salt & pepper
2 eggs
2 Tbs 1/2 & 1/2
olive oil for sauteing

Instructions

Preheat oven to 350°
Thinly slice the onion garlic and the pepper. In a saute pan with a little olive oil begin to cook the onion and garlic on medium high heat. Once they have softened 3 - 5 minutes add the peppers, oregano, salt and pepper and saute until they are softened ( about 10 minutes)
Divide into two suitable baking dishes (mine is a 5", approximately 2 cup). With a spoon make a small indentation in the center of the mixture and break 1 egg into each. Pour 1 tbs 1/2 & 1/2 over each egg and finish with a little more salt and pepper on top of the egg. Bake for about 20 minutes or until eggs are set.
Serve crusty French Bread as an accompaniment.

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