The Business of Cooking

Hello Pnn and Portland Home Cooking pals,

I've been incognito recently, but it's a good thing. I'm working on a new blog from my website. I'll let you know when it's ready, in case you'd like to visit. Business is starting to take off too.

If you can, be sure and check out the March 2010 Portland Monthly magazine - if you live in my area. A couple of journalists contacted me recently and will be putting a few words for Portland Home Cooking into next Month's issue. It's a beautiful and interesting magazine showing the best in Portland. Free advertising! Nice! 

Our culinary team building events, for businesses, have proven to be great fun. It’s a completely new take on teamwork. That’s what the participants have told me. If you know folks in the Portland area who go for team building, please let them know.

I’m also teaching several classes at my neighborhood Community Center during the coming months, and getting prepared for that and for potential private classes as well.

If any of you, in my area, are interested in participating in a seasonal supper club, please let me know. It'll consist of no more than 8 members and their spouses or guests, of course. Hope to have a priliminary meeting before May.

While utilizing some great homegrown pears, I came up with this heavenly recipe.  It's a fresh and delicious seasonal dessert. Try it and you won’t be sorry. Low in fat, high in food value and flavor, it tastes both decadent and comforting. Honestly, you can’t imagine how good these are, and easy to prepare. I made some last night and they're gone. Rod and I love them.  Enjoy!  
 
Eat well & be happy,
Judi Yamada
 

Brown Sugar Baked Pears

Preheated 350 F. oven,  8-inch square glass baking pan, lightly greased.
 
Crumble:
¼ cup unbleached flour or whole wheat pastry flour
¼ cup packed dark brown sugar
½ teaspoon ground cinnamon
¼ teaspoon ground cardamom
¼ teaspoon ground nutmeg
¼ teaspoon kosher coarse salt
1½ tablespoons unsalted butter, melted
 
½ cup walnut halves, toasted (5 minutes in 350 F. oven on baking pan – then chop)
 
Combine flour, brown sugar, spices and salt, whisk in the melted butter. Toast and chop the walnuts. Set both the walnuts & brown sugar mixture aside.
                                                                                                                                                                                  
2 large D’Anjou pears (ripe but firm)
1-tablespoon fresh squeezed lemon juice
1-ounce amber rum
1-ounce honey
1-ounce water
 
Peel and core the pears, being careful not to break them. They should be firm enough to handle easily. A melon baller or small spoon works well for coring. Lightly grease an 8-inch square, glass, baking pan. Lay the pear halves in the pan, cored side up. Brush or squeeze the lemon juice over the cut side of the pears.
 
Combine the brown sugar mixture with the chopped walnuts; evenly fill pear half cavities with the crumble, pressing it over the top.
 
Combine rum, honey and water. Stir with a fork to combine. Pour the rum mixture into the bottom of the pan without getting any on the pears. Cover the baking dish with foil. Bake in preheated 350 F., oven 25 -30 minutes. Uncover and bake 5 additional minutes. Serve warm with natural vanilla frozen yogurt. 4 servings

 
Portland Home Cooking
Eat Seasonal ~ Shop Local ~ Be Sustainable
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