April 11, 2012
Pears lend themselves beautifully to roasting. Their natural sweetness condenses as they bake and their sugars caramelize, yet they retain a nice texture and look gorgeous on a plate. I have written about pears in the fall section of the What’s in Season page on the top bar of this blog. There are many pear varieties, and it is important to use the right variety for the right cooking method. Not all pears roast the... View Article
April 11, 2012
This is adapted from an old recipe in Martha Stewart’s Entertaining, a book that made her famous and launched me on my pre-law catering career back then. That book made me think about food in a different way. I use red grapes to make this recipe as I find that they are generally sweeter and pair better with the Roquefort. I pick the larger grapes in the bunch because they are easier to work with.... View Article
March 4, 2012
One of the treats of fall that extends into the early winter season is the pear. Sweet in flavour with textures ranging from grainy to buttery, pears make a welcome addition to the fall and winter cooking repertoire. Pears can be incorporated into breakfast dishes from cereals to pancakes to muffins, served in salads, with cheese course and desserts. They can also add flavour to main courses and side dishes. How about chopping a firm... View Article
