Candied Pear Tart with Pistachios

This recipe is acquired from "Williams Sonoma". The free-form tart looks very rustic, and a perfect ending to a big meal. It could be made with whatever fruit you like (apples, plums, berries, or pear). Make sure that the dough is cold when rolling it out. Serve it warm with vanilla bean ice cream.

Ingredients:

1 cup all-purpose flour

1/4 tsp. plus 4 Tbs. sugar

3/4 tsp. salt

8 Tbs. (1 stick) cold unsalted butter, cut into small pieces

Ice water, as needed

1 Tbs. canola oil

2 firm-ripe pears, peeled, cored and cut into 1/4-inch-thick slices

1/4tsp. ground cinnamon

1/8 tsp. freshly grated nutmeg

1/4 cup salted pistachios, finely chopped

1 egg, beaten with 1 Tbs. water

1 Tbs. raw brown sugar

Preparation:

In the bowl of a food processor, combine the flour, the 1/4 tsp. sugar and 1/2 tsp. of the salt and pulse once to combine. Add the butter and process in short pulses until large crumbs form, about 1 minute. Add a couple tablespoons or ice water at a time to moisten the dough as needed. Pulse until the dough forms a ball. Turn the dough out onto a pastry board and press together to form a 5-inch disk about 3/4 inch thick. Cover with plastic wrap and refrigerate for at least 1 hour.

In a large sauté pan over medium heat, warm the oil. Add the pears and the remaining 1/4 tsp. salt and cook until the pears begin to soften, 4 to 5 minutes. Sprinkle the pears with 2 Tbs. of the sugar, the cinnamon and nutmeg, and cook until the sugar melts and the mixture thickens, 3 to 4 minutes. Transfer the pears to a plate and let cool to room temperature.

Preheat an oven to 400°F. Line a baking sheet with parchment paper.

On a floured surface, roll out the dough into a 9-inch round and transfer to the prepared baking sheet. Sprinkle the pistachios evenly over the pastry and arrange the pears on top, overlapping the slices and leaving a 1-inch border. Fold the border over the pears, pleating the edges to make them fit. The center will be open. Brush the edges with the egg mixture and sprinkle with raw sugar. Bake until the edges of the tart are golden, about 25 minutes.

Sprinkle the remaining 2 Tbs. sugar evenly over the pears. Using a kitchen torch according to the manufacturers instructions, move the flame continuously in small circles over the surface until the sugar melts and lightly browns.Or, place the tart under a broiler until the sugar melts. Serve immediately.

New England Clam Chowder

This chowder is perfect for chilly nights. Serve it in bowls of sourdough bread, or with some oyster crackers. You can definitely use fresh clams in this recipe. I just find it easier to use the canned variety.

Ingredients:
4 - 6 1/2 oz cans chopped clams
3 - 8 oz bottles clam juice
4 slices bacon (you can substitute with turkey or beef bacon), cut into 1/2-inch pieces
3 tablespoons unsalted butter
2 cups finely chopped onions
1 cup finely chopped celery
1 1/2 teaspoons minced garlic
6 sprigs fresh thyme (or 1/2 tsp dried Thyme)
2 bay leaves
3 cups 1/2-inch cubed, unpeeled red potatoes
2 cups heavy cream
1/4 teaspoon freshly ground black pepper
Salt

Preparation:
Strain the canned clams using a colander and reserve the liquid. Open the clam juice bottles and add it to the reserved liquid, add more water to get 6 cups. Set clams and juice aside.
In a large heavy pot cook the bacon until crisp and the fat is rendered. Pour off all bacon fat except 2 tablespoons. Add the butter, onions and celery and cook until softened, about 5 minutes. Add the garlic, thyme and bay leaves, and cook until the vegetables are thoroughly wilted, about 3 minutes, being careful not to brown. Add the potatoes and reserved clam broth, and bring to a boil. Lower the heat, cover, and simmer for 20 to 30 minutes, or until the broth thickens slightly and the potatoes are very tender. (If you like a thicker broth, whisk 1 tablespoon of flour with 1/4cup of water, add in 1/4 cup of the boiling soup and return the mixture to the soup pot) Remove from the heat, stir in clams and heavy cream and season with pepper and salt, if necessary.
Set aside for 1 hour, covered, to allow the flavors to marry. Place the pot over low heat, and slowly reheat, being careful not to bring to the boil.

Chicken Pot Pie

This is the ultimate American comfort food. This recipe makes two large pies. I usually cook one and freeze one for a later time.

Ingredients:
3 whole chicken breasts, bone-in, skin-on
3 tablespoons olive oil
Salt
Black pepper
5 cups homemade chicken stock
2 chicken bouillon cubes
1 1/2 sticks unsalted butter
2 cups yellow onions, chopped
3/4 cup all-purpose flour
1/4 cup whole milk
2 cups medium-diced carrots
1 1/2 cups peas
1 1/2 cups small whole onions
2 cups firmly boiled red potato cubes
1 cup chopped celery
1/2 cup minced fresh parsley leaves

For the pastry:
3 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon baking powder
1/2 cup vegetable shortening
1/4 pound cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
Sea salt and cracked black pepper

Preparation:
Preheat the oven to 350 degrees F.
Place the chicken breasts on a baking sheet and drizzle them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
In a small saucepan, bring the chicken stock to a boil. Blanch the carrots and celery for 5 minutes. Remove with a slotted spoon and dissolve the bouillon cubes in the stock.
In a large pot, melt the butter and saute the chopped onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and milk. Add the cubed chicken, carrots, peas, firm boiled red potatoes, celery, small onions and parsley. Mix well.
For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
Preheat the oven to 375 degrees F.
Divide the filling equally among 2 large ovenproof bowls. Divide the dough in half and roll each piece into a circle that can generously cover the top of each bowl. Brush the outside edges of the bowls with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

Vanilla Poached Pears

This is a healthy no fat dessert you can enjoy whenever fresh pears are in season. I normally serve it in bowls with a scoop of vanilla bean ice cream. Just remember to use a good wine that you would drink on its own.

Ingredients:
1 (750-ml) bottle white wine, preferably Riesling
1 cup water
3/4 cup sugar
1 whole vanilla bean, split and scraped
4 firm pears (preferably Bosc), peeled, leaving the stem intact

Preparation:
Place the white wine, water, sugar and vanilla bean and pulp into a saucepan over medium-high heat and bring to a boil.
Core the pears from the bottom. Decrease the heat to medium low and place the pears into the liquid, cover and cook for 30 minutes or until the pears are tender but not falling apart. Maintain a gentle simmer. Remove the pears to a serving dish, standing them upright, and place in the refrigerator.
Remove the vanilla bean from the saucepan, increase the heat to high and reduce the syrup to approximately 1 cup of liquid, approximately 20 to 25 minutes, being careful not to burn it. Place the syrup in a heatproof pitcher and place in the refrigerator until cool, approximately 1 hour. Remove the pears from the refrigerator, spoon the sauce over the pears and serve.

Hummus

Hummus is one of the basic appetizers on the Lebanese table. Its mainly enjoyed alongside a platter of grilled meats and plenty of pita bread.

Ingredients:
1 16-oz can of Chickpeas, rinsed and drained
2 garlic cloves, minced
3 tbsp Tahini Sauce
Juice of one lemon
Salt, to taste

Preparation:
Place all ingredients in a bowl of a food processor and process until it forms a spread-like consistency. You can add a little water or lemon juice if its too thick. Salt to taste.
Makes 2 cups

Portobello Mushroom Burgers

When you're in the mood for a vegetarian meal that's both hearty and satisfying, those burgers should be on your menu. Portobello are the grown variety of the Cremini mushrooms, their meaty texture makes them perfect for this recipe.

Ingredients:
4 Hamburger buns
4 large Portobello Mushrooms
1/2 cup of crumbled feta cheese
Hummus Spread, recipe follows
4 tomato slices
Olive Oil
Salt, Black pepper, and Cayenne powder

Preparation:
Drizzle mushrooms with a dab of olive oil and sprinkle with salt, pepper, and cayenne.
Place on the grill and cook for 3-4 minutes on each side until cooked through. Lightly toast the buns on the grill and assemble the burgers.
Spread two tablespoons of Hummus on the bottom piece of the bun, top with a mushroom, a slice of tomato and a sprinkle of feta cheese. Finish with the top of the bun and enjoy!

Artichoke and Spinach Dip

This is a delicious party dip. You can make more and keep on hand in the freezer for a last minute gathering.

Ingredients:
1 cup packed fresh spinach
1 cup sour cream
1/2 cup grated Parmesan
1 cup shredded mozzarella
1 8-oz package cream cheese, softened
4 cloves garlic
crushed 1/2 teaspoon freshly ground black pepper, plus more as needed
1 teaspoon hot pepper sauce, plus more as needed
1 (14-ounce) can artichoke hearts
Tortilla chips, for serving

Preparation:
Preheat oven to 350 degrees F.
Place sour cream, Parmesan, 1/2 cup of the mozzarella, the cream cheese, garlic, pepper and hot sauce in a food processor. Process until just blended but still slightly lumpy. Add artichokes and spinach and pulse to form a chunky mixture. Place in a 1-quart baking dish. Top with remaining mozzarella. Bake until bubbly, about 30 minutes. Serve with tortilla chips.
Note: You can make sour cream by simply stirring 1 tsp of white vinegar into one cup of heavy cream and let it sit overnight at room temperature.

Lavender Crème Brûlée

Zouba... This one is for you!

Ingredients:
2 1/2 cups half&half
1 tsp dried lavender
6 egg yolks
1/3 cup sugar, plus 6 tsp for the crunchy topping

Preparation:
Preheat an oven to 325°F.
Pour the half&half into a small saucepan, add the lavender and heat gently for 2 to 3 minutes. Remove from the heat and allow to infuse for 30 minutes. Using a tea strainer, remove the lavender florets from the cream.
In a bowl, whisk together the egg yolks and sugar until smooth, add in the infused Half&Half and mix well. Strain the custard into a pitcher. Pour into 6 individual ovenproof ramekins or shallow dishes and put them in a roasting pan.
Place the pan in the oven and pour in enough hot water to come halfway up the sides of the ramekins and bake until just set, 25 to 30 minutes.
Remove the ramekins from the roasting pan and let cool at room temperature, then refrigerate for at least 4 hours or up to overnight.
Preheat a broiler. Sprinkle 1 tsp sugar over each of the custards and broil until the sugar has caramelized, 3 to 5 minutes. Alternatively, use a kitchen torch to caramelize the sugar.
Serve within 30 minutes (before the top softens) garnished with fresh lavender and berries.

Bread Pudding

This is what I'm proud to call "My Signature Winter Dessert". You can experiment with almost any kind of loaf-type bread for this recipe, my favorites are egg based breads like Challah, Panettone and Brioche.

Ingredients:
Sauce:
1/2 cup heavy cream
1/2 cup whole milk
3 tablespoons sugar
1/4 cup rum or scotch (Can be substituted for 1 tsp of orange zest)
2 teaspoons cornstarch
Bread Pudding:
1 (1-pound) loaf Brioche, cut into 1-inch cubes
8 large eggs
4 cups whole milk
1 1/4 cups sugar
1/2 cup raisins, soaked in 1 cup hot water

Preparation:
To make the sauce: Mix the cream, milk, cornstarch, liquor (or orange zest) and sugar in a heavy sauce pan. Simmer over medium-low heat, stirring constantly until the sauce thickens, about 5 minutes. Set aside and keep warm. (The sauce can be made 3 days ahead. Cover and refrigerate. Rewarm before serving.)
To make the bread pudding: Lightly butter a 13 by 9 by 2-inch baking dish. Mix the bread cubes with the raisins and arrange in the prepared dish. In a large bowl, whisk the eggs, milk, and sugar to blend. Pour the custard over the bread cubes, and press gently to submerge. Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture. (Recipe can be prepared up to this point 2 hours ahead. Cover and refrigerate.)
Preheat the oven to 350 degrees F. Bake until the pudding puffs and is set in the center, about 45 minutes. Cool slightly. Spoon the bread pudding into bowls, drizzle with the warm sauce, and serve.

Jam Thumbprint Cookies

Ingredients:
3 sticks butter, at room temperature

1 cup sugar

1 teaspoon vanilla

3 1/2 cups all purpose flour

1/4 teaspoon salt

1 egg beaten with 1 tablespoon water, for egg wash

Shredded coconut

Raspberry and/or apricot jam

Preparation:
Preheat oven to 350 degrees F.
In an electric mixer, cream together the butter and sugar until just combined, and then add the vanilla.

Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together.Dump on a floured board and roll together into a flat disk. Wrap in plastic wrap and chill for 30 minutes.
Roll the dough into 1 1/4-inch balls (about the size of a walnut). Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 minutes, until the coconut is a golden brown. Cool and serve.

Sable Cookies

Those are traditional French cookies. “Sable” in French means “sandy” and it refers to the crumbly texture those cookies have. They can be sandwiched with a variety of jams, lemon curd, chocolate, or just enjoyed plain. They can also be flavored with anise, citrus, or chocolate (just substitute half a cup of flour with same amount of unsweetened cocoa).

Ingredients:
7 cups All-Purpose Flour
2 sticks butter, melted
1 cup powdered sugar, plus more for dusting
2 eggs
Zest of one orange
Zest of one lemon
2 teaspoons vanilla
Strawberry or apricot jam

Preparation:
Place flour and butter in the bowl of a food processor and pulse until it starts to look like bread crumbs.
In a small bowl mix the eggs, the citrus zest and the vanilla.
Add it to the flour mixture and mix until well combined.
Cover the dough and let rest for 30 minutes.
Preheat the oven to 300 degrees F.
Roll the dough on a well floured surface (or between two sheets of plastic wrap) to reach 1/4 inch thick. Shape cookies using a round cookie cutter. And using a smaller one cut half the amount in the middle to expose the jam when assembled.
Place the cookies on a baking sheet lined with parchment paper and bake for 10-15 minutes until lightly browned. Let cool on a wire rack.
Place a teaspoon of jam on the whole cookies and cover with the ones that have the hole in the middle.
Dust with powdered sugar.

Candied Walnuts

Those walnuts are very versatile. They go great with Cheese platters, as a garnish for a simple baby greens salad, or just as a plain old snack. They keep well for two weeks in an airtight container.

Ingredients:
1/2 cup powdered sugar
3/4 teaspoon cayenne pepper
1/8 teaspoon salt
1 heaping cup walnut halves

Preparation:
Preheat the oven to 350 degrees F.
Line a baking sheet with parchment paper and lightly spray with vegetable oil.
In a medium sized bowl, mix together the sugar, cayenne and salt.
Bring a small saucepan of water to boil. Add the walnuts and blanch them for 3 minutes.
Drain well and then immediately roll the walnuts in the sugar mixture until thoroughly coated. The sugar will melt slightly. Transfer the walnuts to the baking sheet and bake, stirring occasionally, until they are golden brown, about 20 minutes. Watch carefully because the sugar can burn easily.
Let cool completely before serving.

Anise and Pine Nut Biscotti

The term "Biscotti" Literally means "Twice Baked" in Italian. These cookies are meant to be dunked in coffee or wine. They are addicting and are very easy to make. They don't last in my house more than a day or two. In a Lebanese household, anise and pine nuts are plentiful, so that's what I usually use. Feel free to omit or substitute any flavors that you like. Enjoy!!

Ingredients:
1 cup granulated sugar
3 eggs
1/4 cup butter, melted
1 teaspoon aniseed, lightly crushed
Grated peel of one big orange
2 1/4 cups all-purpose flour, sifted
2 teaspoons Baking Powder
¼ cup orange juice
3/4 cup pine nuts

Preparation:
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
Beat sugar and eggs together until creamy. Beat in melted butter, aniseed, and orange peel.
Mix flour and baking powder together. Add to the batter and beat until well blended.
Add juice and stir in the nuts. Place the dough on the baking sheet and shape into a loaf 1 1/2 inches thick, occasionally wetting your hands with some water to avoid a sticky mess.
Sprinkle the loaf with some sugar for that rustic look. Bake for 20 to 25 minutes, or until firm and lightly browned. Remove the pan from the oven and cool slightly.
Transfer the loaf to a cutting board and slice into 1/2-inch thick pieces. Arrange, on the baking sheet and return to the oven. Bake an additional 10 minutes on each side and transfer the cookies to wire racks to cool.

Makes 18.