Tag: Pears

Baking and Sweet Endings

Spiced Red Wine Poached Pears

Saturday mornings in late October and November means a trip to Nat Bailey Farmer’s Market in search of seasonal fruits and vegetables. The colours are awesome! With the backdrop of the Coast Mountains on occasion receiving a snowfall, it’s simply gorgeous!  I have always poached pears in white wine, but decided to change things up […]

Fall Mains, Fall Salads

Duck Confit Salad With Pears

For a printer friendly version of this recipe, click here. In my “former life” as a private chef, I was always on the lookout for new main course salads. This one is simply one of the best salads I have ever had the pleasure to make and enjoy! I have adapted the recipe from Gourmet Magazine. […]

Fall Harvest

What Been Cooking The First Week of Fall?

As I look outside my window, I can see that the warm weather has definitely left us for a while!  We had a gorgeous October and spending a few days in Portland where it was quite warm and really sunny (except for morning fog) really extended our summer! It’s damp, grey and drizzly today and […]

Fall Harvest

What’s Been Cooking And Baking?

Well, you might ask! At this time of the year I seem to go into overdrive with baking!  It really takes me back to my days of all those sandwich lunches but mostly all the baking for the goodie trays that  my “flock” in the executive dining room loved! Of course because it’s coming up to […]

Baking and Sweet Endings

Poached Pears

For a printer friendly version of this recipe, click here. An excellent, light dessert with pears poached in wine and spices. Love the juices! Makes 4 Servings 4 Bosc pears, peeled & cored, seeds removed (a melon baller is a good tool for this) Juice of ½ a lemon or more to taste 2 Tbsp. […]

Fall Salads, Winter Salads

Pear And Duck Confit Salad

By now, if you have made some of my salads, you can see I like pears & apples with blue cheeses!  You can get duck confit at Oyama Sausage**. Makes 4 Servings 1 tsp. Dijon mustard 1 Tbsp. Sherry vinegar 5 Tbsp. EVO 2 Tbsp. finely chopped shallot ½ cup pecans, coarsely chopped 2 duck […]