Fresh Pear Cobbler Recipe

Pear Cobbler

An easy pear cobbler recipe with butter and cake-like batter, along with fresh pears.

Ingredients:

2 to 2 1/2 cups sliced fresh pears

2 cups sugar, divided

4 ounces butter

3/4 cup flour

2 teaspoons baking powder

1 teaspoon cinnamon

1/4 teaspoon salt

3/4 cup milk

1 egg

Preparation:

• Mix pears with 1 cup sugar and let stand.
• Put butter in 2-quart casserole and place in 325° oven until melted.
• Combine and mix all dry ingredients, including the remaining 1 cup of sugar.
• Whisk together the milk and egg; slowly combine with dry ingredients to make a batter.
• Pour over melted butter. Do not stir.
• Spoon pears over the batter. Do not stir.
• Bake at 325° for 50 to 60 minutes, or until nicely browned and pears are tender.
• Serve hot or cold with ice cream or whipped cream.

Gnocchi

Ingredients

• 3 pounds russet potatoes
• 2 cups all-purpose flour
• 1 egg, extra large
• 1 pinch salt
• 1/2 cup canola oil

Directions

Boil the whole potatoes until they are soft (about 45 minutes). While still warm, peel and pass through vegetable mill onto clean pasta board.

Set 6 quarts of water to boil in a large spaghetti pot. Set up ice bath with 6 cups ice and 6 cups water near boiling water.

Make well in center of potatoes and sprinkle all over with flour, using all the flour. Place egg and salt in center of well and using a fork, stir into flour and potatoes, just like making normal pasta. Once egg is mixed in, bring dough together, kneading gently until a ball is formed. Knead gently another 4 minutes until ball is dry to touch.

Roll baseball-sized ball of dough into 3/4-inch diameter dowels and cut dowels into 1-inch long pieces. Flick pieces off of fork or concave side of cheese grater until dowel is finished. Drop these pieces into boiling water and cook until they float (about 1 minute). Meanwhile, continue with remaining dough, forming dowels, cutting into 1-inch pieces and flicking off of fork. As gnocchi float to top of boiling water, remove them to ice bath. Continue until all have been cooled off. Let sit several minutes in bath and drain from ice and water. Toss with 1/2 cup canola oil and store covered in refrigerator up to 48 hours until ready to serve.

This is served with:

Syrah Braised Beef in Chocolate Chipotle Sauce

Ginger-Carrot Soup

Fresh Pear Cobbler

Syrah Braised Beef in Chocolate Chipotle Sauce

This is a recipe I picked up from a winery in the Tri-Cities area (Gamache Vintners) during a February Wine and Chocolate tasting weekend which they created and paired with their 2004 Estate Syrah.
Anyway, I decided it was time to try making it myself. Though I usually try to make things that are a little more healthy (i.e. not cooking in bacon fat), I had to put those thoughts aside because I know that's where the flavor comes from. In the end, it was a dish to be enjoyed by all of us. It paired very well with our red wine.

• 3 slices thick-cut bacon
• 3lbs boneless chuck roast
• salt & pepper
• 2 cups yellow onion (about 1 med. sized), finely chopped
• 2 shallots, finely chopped
• 1/2 cup carrot (about 1 med. sized), peeled and finely chopped
• 1/2 cup celery (about 2 med. sized stalks), finely chopped
• 4 cloves garlic, peeled and pressed
• 1 small can of chipotle peppers packed in adobo sauce
• 2 cups Syrah wine
• 3 cups low-sodium beef broth
• 2 cups canned diced tomatoes
• 3 Tbsp. shaved bittersweet (70% cacao) dark chocolate
• 1 tsp. unsweetened cocoa powder

Directions:
Preheat oven to 200 degrees. Season roast to taste with salt and pepper. Heat a large, heavy pot over medium heat (a dutch oven works great). Add bacon and sautee until crisp. Once cooked remove the bacon from the pan and drain on paper towels. Brown the roast on all sides in the bacon drippings, then transfer to a plate. Add onions to pot and sautee until clear (about 5 min.), then add shallots, carrot, celery and garlic, and continue sauteing until fragrant (2-3 minutes). Add the wine to the pot and boil, uncovered until the wine is reduced by about half (about 5 min.). While the wine is boiling make sure to scrape up any browned bits stuck to the bottom of the pan. Add broth, tomatoes, bacon (crumbled), 1-2 chipotle peppers, and the roast to the pot, cover, and place in the preheated oven. The roast is done when its internal temperature reaches 160 degrees (approx. 3 1/2 hours).

When roast is done remove it from the pot. Strain the remaining liquid and boil it until it begins to thicken (about 10 minutes).
Reduce the heat to medium and add chocolate, cocoa powder and 1 tsp. adobo sauce; stir until chocolate melts. Shred roast with two forks, return to pot and simmer to rewarm.

Ginger-Carrot Soup

I really liked how this soup turned out. The ginger and the caramelized onions add so much flavor depth for such a simple soup with so few ingredients. I will definitely make this one again.

Recipe from BHG.com

• 2 Tbsp. cooking oil
• 3 cups thinly sliced onion
• 2 Tbsp. sugar
• 1/8 tsp. freshly ground black pepper
• 2 Tbsp. grated fresh ginger
• 8 carrots (about 1-1/4 lb.)
• 1 sweet potato
• 6 cups chicken broth
• 1 cup half-and-half or light cream

Directions:

1. For caramelized onions, in a large skillet heat oil over medium heat. Add sliced onion, sugar, and pepper; reduce heat to low and cook, covered, for 30 minutes, stirring twice. Add ginger. Cook, uncovered, 20 to 30 minutes more or until onion is golden brown, stirring occasionally. Divide in half.

2. Meanwhile, peel carrots and sweet potato and cut in 1-inch pieces. In large saucepan or Dutch oven combine broth, carrots, and sweet potato. Bring to boiling; reduce heat. Simmer, covered, 40 minutes or until vegetables are very tender. Add half of the caramelized onions. Puree until nearly smooth with handheld blender or process 2 cups at a time in a food processor. Add cream; heat through. Season to taste with salt and ground black pepper. Top with remaining caramelized onions. Makes 12 (3/4-cup) side-dish servings.