Brent's Food Blog

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Archive for November 2010

Holiday Pies – Pear Maple Ginger

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Happy week after Thanksgiving everybody! This Thanksgiving, ESC & I ventured out of our warm corner of the ‘States and into the semi-frigid temperatures of Akron, OH where Travis and Emily live! They played wonderful hosts to many of us visitors (22 people turkey dinner!!) and we all had a grand time meeting Emily’s family. Travis and I also kept with our turkey day tradition of Gin & Tonics the night before an early morning flight… oof it made for a long day!

And now on to the pie! I’m sure I’ve promoted my pie making ability to many of you, so I thought I’d share my delicious recipe found one day a couple years ago when I was nominated to bake a pie for some holiday. I’ve made this pie a couple times and it has always received rave reviews. Maybe it’s just that I’m making it and they aren’t… but I still think it’s scrumptious. If pears aren’t in season or ripe, you can definitely use crisp sweet apples (Fuji) as a substitute for a spin on the traditional apple pie. I apparently didn’t take any pictures of this edition, but it was gorgeous nonetheless!

Pear Maple Ginger Pie

*not my picture* but I wish it were...

Preheat the oven to 400°F. In a large bowl, toss together the pears, cornstarch, ginger, brown sugar, maple syrup, lemon juice, and lemon zest. Make sure everything is mixed well, there will be a bit of mapley-liquid in the bottom of the bowl. Pour the filling into the pie crust, filling completely, possibly mounded. Bake for 45 minutes. Put foil on the edges after 30 minutes if they start to brown. Reduce heat to 375°F, remove pie from oven and carefully place the oatmeal topping over the pie, patting it to make a nice smooth top. There may be extra topping, no need to make the topping super thick. Bake for another 10-15 minutes. Cool on a wire rack for at least an hour before serving to allow the pears and juices to become awesome-er.

1 9″+ Pie Crust (Frozen or freshly made) – Add more pear for bigger crust
5 Cups peeled, chopped pears (Bosc or Bartlett)
1.5 tbsp cornstarch
1/4 cup packed Brown Sugar
1/4 cup Maple Syrup
1 tbsp Lemon Juice
1 tsp Lemon Zest
2 tbsp chopped candied ginger (or 1/2 tsp fresh ground ginger)

Oatmeal Crumb Topping
2/3 cup Flour
1/2 cup old-fashioned oats
1/2 cup packed Brown Sugar
1/4 tsp Salt
1/3 cup cold, unsalted butter, 1/4″ pieces

Makes 1 delicious pie. 20-25 minutes prep, 1 hour baking. ~$10/pie depending on your cupboards. Packed with sugar and sweetness, you’ll definitely end up with a sugar high, but the adult in you will be happy there is fruit in it.


Written by Brent

November 30, 2010 at 5:48 pm

Posted in Dessert, Pie, Sweet

Tagged with , ,

Perfect Pistachio Pesto Pasta w/ Peppered Poultry

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Pesto In Da Choppa!

Pesto In Da Choppa!

Today’s blog post is brought to you by the letter ‘P’! Pesto is a fantastic dish that can be served fresh or refrigerated for a week and used in a multitude of leftovers. The combination of pesto and chicken made for a great weeknight meal that provided leftovers to take to work AND a little tub of extra pesto to be used in a few days. It can even be made well ahead of time to add to that quick meal!

Making pesto is super simple and requires almost zero effort. Just put the basil, olive oil, garlic and nuts into a food processor (we have a very cute baby one that holds about 4 cups) and pulse until everything is well processed. It should be sort of an oily paste-y consistency before adding the cheese. Now add the cheese, mix/process enough to get the cheese incorporated and you’re done! My lovely sous chef did the rest of the cooking while I made the pesto, but as for timing to do by yourself:

Pesto Chopped!

Pesto Chopped!

  1. Gather Pesto ingredients
  2. Start Pasta water
  3. Start chicken in a skillet
  4. Make Pesto
  5. Finish rest of everything
  6. ????
  7. Have a root beer float for dessert
  8. Eat Deliciousness
Pistachio Pesto Pasta with Peas and Poultry

Pistachio Pesto Pasta with Peas and Poultry

1/2 cup Olive Oil
1 3/4 cup Fresh Basil
2 large Garlic Cloves, pressed
2 tbsp Pistachos (Dry Roasted or Raw)
1 tbsp chopped Walnuts (raw)
1/2 cup shredded Parmesan cheese

1 boneless skinless chicken breast
3 pinches pepper
3 pinches salt
2 pinches crushed red pepper
1 Garlic Clove, pressed

Makes ~5 servings of pesto. 7-10 minutes prep. ~$3/tub. Nothing that’s exactly unhealthy, but it’s probably not something you want to gorge yourself on — your sweat will taste like garlic.

P.S. – I am totally fired for only having 3 posts since returning from Europe! Time to rectify!

Written by Brent

November 15, 2010 at 10:10 pm