Wine Poached Pears

A fool-proof, easy-peasy dessert that always wows your guests.  I brought these to a Thanksgiving pot-luck and everyone though I was mainlining Julia Child.  Little did they know the recipe was only barely more time-consuming than making Jell-O.

Pear

Wine Poached Pears

5 – 6 pears, peeled, cored and halved
1 bottle fruity red wine
1 cup sugar
2 cinnamon sticks

Simmer wine and sugar in a large saucepan until sugar is dissolved.  Add cinnamon sticks and pears, core side down.  Simmer for 10 minutes.  Flip pears and poach for another ten minutes.  Pears should be fork tender when done.  Serve with a scoop of marscapone or Explorateur cheese.  Fresh whipped cream will do in a pinch.

Recipe courtest of sfist.com.

 

You Wanna Eat Me!

You Wanna Eat Me!

Smoked Paprika Scallops, Fennel, Black Japonica Rice & Spiced Tomato-Spinach

This was one of those “what do I have in the freezer/pantry and how can I spin it into something different?”-type meals.    It was also pretty easy to make.

 

Smoked Paprika Scallops

 

Smoked Paprika Scallops with Fennel

1 pound small scallops
1 tablespoon smoked paprika
1/2 teaspoon salt
1 tablespoon olive oil
4 garlic cloves, thinly sliced
1 small fennel bulb, thinly sliced
1 tomato, diced
1 cup white wine
Salt and pepper
1 lime, sliced into wedges, for garnish

Rinse the scallops and pat them dry. Toss with the paprika and salt. Heat a large heavy skillet over medium high heat and sear the scallops for about a minute on each side – do not overcook. Remove and put on a plate and cover to keep warm.

Heat the olive oil in the skillet and add the garlic and fennel. Saute slowly over medium heat until slightly softened – about 5-10 minutes. Add the tomatoes and wine and simmer until slightly reduced – about 10 minutes. Add the scallops back in for about 2 minutes – just long enough to warm through. Taste and season as necessary with salt and pepper. Serve immediately with pasta or rice.

Recipe courtesy of Apartment Therapy.

 

Spiced Tomato-Spinach

1 1/2 pounds fresh spinach
1 cup tomato, diced
1 garlic clove, minced
1/2  teaspoon cumin, ground
1/8 – 1/4 teaspoon cayenne pepper
1 tablespoon olive oil
salt & pepper

Rinse & clean spinach.  Discard tough stems.  Pat dry or spin in salad spinner.  Heat olive oil in heavy saute pan over medium-low heat.  Saute garlic for a few minutes.   Add spinach, tomato, cumin, and cayenne.   Toss over heat until spinach is wilted, but not mushy.  Salt & pepper to taste.

Recipe based on an article I think I read in the New York Times about a Middle Eastern spinach recipe.  Or a Mediterranean one.