Can I Get A Woop Woop

After the whirwind of baking, eating, and more baking that went down last week, I wasn't so sure I could bring myself to dive into to some fancy smancy dessert but something about this Rosy Poached Pear and Pistachio Tart kept calling my name. Mainly it was the rosy part, as in red wine. I can never resist and opportunity to bake with booze plus, I already had a bottle of Woop Woop Shiraz open- fun to say and fun to drink. I did only go for a third of the recipe, yielding this one lonely yet lovely 4 inch tart.


While I was at it I attempted to bake ahead and make the Cafe Exploding Sticky Disaster, I mean Volcano cookies, but that is a story for another Tuesday.

To see more tarts in action, check out the TWD blogroll.

Failure Is Not An Option

I woke up this morning with vague plans- go to the farmers market, go for a walk, start my taxes...holy crap its Tuesday! And not just any Tuesday, Tuesdays With Dorie Tuesday...the Tuesday that Dorie Greenspan herself picked the recipe!! I cannot flake on this one. What is she reads this! What if I FAIL!!!
Ok, ok remain calm. It's only 8:30am, you have plenty of time. Check the fridge- no eggs, no butter, oh geez not off to a very good start. Get dressed, run to the store, ok its 9:10, plenty of time. Pull out the groceries, wait- where's the butter?! Get back in the car, go to a different grocery store (too embarrassing to go back to the same one), buy butter (2 for $6 sweet!) and head straight to the kitchen. 2 hours, 2 tartlettes, and a small sigh of relief later...

Not a total disaster, I daresay even a success. They smell divine (hey get your nose off your computer screen!) and can't wait to share them with my cousin this afternoon. Thank you Dorie for this, and all your wonderful recipes in Baking, and for being an inspiration to us all.

Lighter Side

After a full (really full) weekend of turkey, stuffing, pie, mashed potatoes and more pie, I'm thinking it's time to lighten things up a bit- perhaps some salad days are in order. Like this salad I enjoyed on a recent fall evening during a lovely meal cooked by some even lovelier ladies. We all share passion for good food and wine and I could have sat at that kitchen island all night chatting, drinking white wine, swapping recipes and stories. We began the meal with a salad of manchego cheese and Pears. Simple and seasonal, it was perfect shared with friends in a cozy kitchen on a fall evening. Make it with, or for, your friends.

Green Salad with Manchego and Pears
adapted from Gourmet Magazine, November 2007
1/3 cup green (hulled) pumpkin seeds (pepitas; not toasted)**
1/3 cup plus 1 tablespoon olive oil, divided
3 tbs Sherry vinegar
1 tsp honey
1 tsp grainy mustard
4 cups packed salad greens
4 cups packed frisée (French curly endive), torn into bite-size pieces
1 cup Shaved Manchego cheese
4 Bartlett pears

Cook seeds in 1 tablespoon oil in a small heavy skillet over medium-low heat, stirring frequently, until puffed and beginning to brown, about 4 minutes. Transfer with a slotted spoon to paper towels and reserve oil. Season seeds with salt and pepper.
Whisk together vinegar, honey, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Add remaining 1/3 cup olive oil and reserved oil from skillet in a slow stream, whisking until emulsified.
Divide greens and cheese among salad plates. Cut off 2 opposite sides of each pear (reserve for another use), leaving a 1/2-inch-thick lengthwise center slice with stem and core. Arrange a pear slice on each plate and drizzle dressing over salads. Sprinkle with seeds.

**When recreating this salad at home, I substituted slices almonds for the pepitas.