Pear Tarte Tatin with Winter Spices

Ingredients:

• 8 x 10 rectangle of puff pastry, thawed in refridgerator
• 3 Tbsp unsalted butter
• 1/4 cup granulated sugar
• 4 firm, ripe pears, peeled, halved and cored
• 1/2 cup light brown sugar
• 2 Tbsp finely ground crystallized ginger
• 1 Tbsp fresh lemon juice
• 1/4 tsp each nutmeg and cloves
• 1/2 tsp ground cinnamin

Directions:

Refrigerate the pastry dough for 15 minutes. Preheat the oven to 375 degrees F (190 degrees C). Using 1 tablespoon of the butter, grease a 12-inch (30-cm.) round baking dish with 2-inch (5-cm.) sides. Sprinkle the granulated sugar evenly over the bottom.

Place the pears, cut side up, in a tight layer in the prepared baking dish. Sprinkle with 1/4 cup (2 oz./60 g.) of the brown sugar. Top with the crystallized ginger and lemon juice. Cut the remaining 2 tablespoons butter into bits and dot the tops of the pears. In a small bowl, stir together the remaining 1/4 cup (2 oz./60 g.) brown sugar and the nutmeg, cloves and cinnamon. Sprinkle over the pears.

On a floured work surface, roll out the pastry a little larger than the diameter of the baking dish and 1/4 inch (6 mm.) thick. Transfer to the dish. Tuck the edges of the pastry into the bottom of the dish to form a rim that encircles the pears. Prick the top all over with a fork.

Bake until the crust is golden brown, the pears are tender, and a thickened, golden syrup has formed in the dish, about 1 hour. Let stand for 5 minutes.

Run a knife around the inside edge of the dish to loosen the sides. Invert the tart onto a plate, dislodging and replacing any pears that may have stuck to the dish. Cut into wedges and serve warm. Serves 6-8.

Garde Manger - Salads

One of the courses I have to take for the culinary program is "garde manger." It literally means "to keep to eat."

The goal of the class is to learn how to do:

• salads
• dressings, vinegars, oils
• appetizers, canapes, and hors d'oeuvres
• hot and cold, open and close sandwiches
• garnishes
• buffet presentation - color, height, focal point, and platter presentations

I really enjoy the class because you know me, I love me some sandwiches, buffets and appetizers. I often get frustrated because I feel like I am always behind and work at a slower pace than my classmates. Although, many of them have taken Basic Culinary (which I am in) and Advanced Culinary so they are very familiar with everything in the kitchen. Their arrogant attitudes grind on my nerves and I find myself struggling not to "accidentally" backhand them with a sauté pan. Anger management at its best. On a more positive note, I am learning how to make really delicious food and present them in an aesthetically pleasing manner. And then we get to devour everyone's dish at the end of class! How tragic right?

I took some pictures with my cell the other day (forgive the crappy quality) but thought I would share them on here because most were quite scrumptious.

• Someone did guacamole in little cucumber cups with a basic salad in the middle with blue cheese, bacon, tomato flowers and bell peppers.

• This was a pan seared tuna salad with hard boiled eggs, green bell peppers, cucumbers and tomatoes. Not sure how he cooked the tuna but it could have tasted better.

• This was the first salad my partner and I made with Roquefort cheese dressing. I was panicking because I was the last one done but it turned out prettier than I expected.

• White Bean Salad - I hate beans and this was delicious

• This is our buffet set up for the Mayonnaise/Emulsions/Salads section

If anyone is interested I will try to post the recipes for these - just leave a comment and I'll dig them up.

Big Thai vs. Thai Spice

As many of you know, I went to Thailand last year for approximately a month to volunteer at an elephant conservation. There was a restaurant there I was blessed to eat at 3x a day. Needless to say I gained about 10 lbs and have an insatiable addiction to Thai food. I've tried every place in Wilmington and love Thai Spice and Big Thai. I think Thai Spice has better Yam Woon Sen (spicy glass noodle salad) but Big Thai wins with their delectable coconut cake and pad thai.

Here are some pics from our last adventure to Thai Spice last week:

• Pad Thai

• Pad Prik (I think)

• Dried Red Chiles and Sriracha (these would kill me - Ryan loves them)

• Beloved Coconut Cake

Coastal K-9 Bakery

Have been volunteering here for the past couple weeks. I really enjoy it. I mostly ice cookies... ghosts, pumpkins, ribbons, dog cakes, holly leaves, christmas trees, "petzels", the list goes on.

http://www.coastalk9bakery.com/

I really love her business because she "uses only human-grade, organic and natural ingredients in our treats. We specialize in holistic treats that will meet your dog's dietary or allergy needs; be it wheat, corn, soy free or gluten free treats. Only the best ingredients are use

d with NO sodium, sugars, artificial colors, preservatives or animal fats. "

Jackie got the idea for the company because her dog Tippy suffered from terrible food allergies. She started making special treats for him that would adhere to his diet. He ended up passing away but his life was the inspiration for Jackie to provide healthy treats for dogs instead of the processed rubbish you can buy from Petsmart, etc.

She also has great dog food brands like California Natural (my dog loves the Grain-free Venison version) Innova and another kind I can't remember. Mattie used to eat Dick Van Patten's Natural Balance® L.I.D. Limited Ingredient Diets® Potato & Duck Dry Dog Food but I am working on switching her to the California Natural. I love these healthy foods for my darling but lord they are $$$.

Here are some pictures of things I've helped decorated and some she has done (my formatting had a heart attack):

She hosts a "Yappy Hour" every Saturday from 2-4 with Free Doggie Cakes and Daiquiris.