Blue Cheese and Pear Tart

Henry's market had a fantastic sale on organic pears. I purchased some since my pear trees are at the beginning states of fruiting.  I have Asian pears, Bartlett pears and 2 trees with multiple types graphed.  On one such tree, there are hairy pears and I have no idea the name so if you happen to know Hairy the Pears (like a whole lot of peach fuzz)  name please let me know.

This recipe is from Sunset Magazine, November 2010 issue.  An egg is mixed with the blue cheese ugh. Eggs! I hate stinky eggs and luscious blue cheese my favorite, a conundrum.   Will the egg over power the cheese? OR will the artfully ripe Italian Blue Cheese come out ahead.  Thankfully it was the latter.

Blue Cheese and Pear Tart

from Sunset Magazine 

adapted

1 sheet thawed frozen puff pastry (8.6 oz.)

1 large egg

2/3 cup gorgonzola dolce cheese (I used Italian blue cheese in blue wrapper from Trader Joe's)

1/2 small sweet onion, sliced

1 tablespoon olive oil

1 ripe organic pear, thinly sliced

2 tablespoons fresh thyme leaves

~ preheat oven to 425° with a rack set on bottom  ( I used my toaster oven)

~ lay dough flat on a rimmed baking sheet lined with parchment paper

~ poke holes all over dough with a fork, leaving the outer inch untouched

~ bake until dough starts to puff, about 10 minutes (watch so it does not burn)

~ whisk together egg and cheese until smooth and spread over dough, using a spoon to move mixture toward the corners 

~ sauté onion in oil in a frying pan until softened

~ scatter onion and pear over cheese

~ bake until pastry is golden brown and egg has set, about 15 minutes
~ sprinkle with thyme and cut into squares

from the garden: thyme

Cheese Fondue

 

"Fondue, fondue I want fondue for my birthday dinner", cries my youngest.  How did this happen?  Every birthday dinner is now fondue and jousting fondue forks.  

It just so happens, I recently purchased Marianne Haltenbach's Cooking in Switzerland.  Gingham fabric covers this unique book and the previous owner has commented on many of the recipes.  For example,  Strubli, "This really tastes great!", Wine Toast, "heavenly..." and this one threw me off for a moment...Kid Ragout, "Good for company" until I made the connection of goat and kid.  My favorite cookbooks contain comments and adjustments made by previous owners.

Perfect crispy skinned roasted potatoes: preheat oven 400- wash and dry potatoes - place in clean plastic bag (from produce section of grocery store), add enough oil (a tablespoon or two) to coat and sprinkle with garlic powder and shake, shake , shake and bake.  I use my toaster oven.

Grated cheese

My fondue pot is enameled cast iron.

potatoes-carrots-broccoli-apple-pear

bread

Happy Birthday!

Cheese Fondue

from Marianne Haltenbach's Cooking in Switzerland

adapted

items to dip: bread, carrots, mushrooms, broccoli, cauliflower, bread, potato, apple, pears...

12oz grated Gruyere cheese

12oz grated Emmentaler cheese

1 garlic clove

1 1/3 cup dry white wine

3t cornstarch

2T kirsch or vodka

freshly ground pepper

freshly ground nutmeg

~ prepare dipping items first

~ rub heavy saucepan or like me use fondue pot with the split garlic clove

~ dissolved the cornstarch in the kirsch or vodka

~ put the cheese and wine into the pan and very slowly bring to a boil STIR CONSTANTLY

~ it will take a very very very long time - the cheese will melt, clump and melt - just keep stirring

~ when the cheese is completely melted add the cornstarch mixture and stir vigourously

~ continue to cook

~ season with pepper and nutmeg to taste

~ place mixture into fondue pot or if cooked in fondue pot place on a heated burner set to low heat

Here is the link for the book on amazon...

 Cooking in Switzerland

The Perfect Quesadilla

We are always in the market for a quick, easy and good for on the go.  It seems we always have 1000 things going on and I am pulled in all directions.  But a day does not go by without a laugh, for example the littlest one just walked in dressed in a tee shirt and a backpack announcing, "It is free dress day and I am going bottomless!"  It is 8 at night and she is going no where but to bed.  She was just yanking on the oldest's chain when he asked a question she thought was ridiculous.  She is a tiny ball of fire with a quick wit and has just discovered jokes, ugh.  If I hear one more bunny joke...She finally moved on to other animals:  What does a polar bear eat?  Ice burgers [sic] (icebergs)

This recipe from America's Test Kitchen is an all time favorite:

Quesadilla Any Way You Like It

from America's Test Kitchen

adapted

2 flour tortilla's

cheese ( your favorite)(ours very sharp cheddar or jarlsberg)

~ heat a large cast iron skillet high heat until very hot and one medium size as well

~ turn heat down to medium

~ place tortilla then cheese then other tortilla on large hot skillet

~ place medium on top of tortilla sandwich

~ in about 3 minutes remove top skillet and flip tortilla/quesadilla and place medium skillet back on top

~ in another 3 minutes remove and check for doneness and melted cheese

~ adjust to preferred crispness 

~ remove from skillet and cut with pizza cutter

you can spicy it up with chicken, vegetables...brie with mangos...anything you can dream up