Sunday, April 24, 2011

saturday lovely saturday

My husband actually saw that I had a blog.  This has been an interesting development as it has increased his buy in in the whole food in the tub thing.  For instance, saturday morning he delivered this coffee to me and asked if I was going to take a picture and then gave some unsolicited advice on the type of picture I could take.  I explained it's not that kind of a blog.  On saturday night, we had carmelized pears with blue cheese and black pepper carmel.  Husband was proud and wanted to know why I wasn't taking a photo of this brilliant dessert.  I explained that I wasn't actually eating it in the tub.  He asked me if I would go to the tub so that I may take a photo.  I explained that I was already sparkling clean.  He asked if I would just cheat and take a photo of the glorious dessert (and it was glorious) in the tub anyway so he could get a little exposure on his cullinary skills.  I declined.  He sulked.  Ah, so the integrity of this blog remains and I can sleep at night knowing that I have actually consumed each thing that I have photographed in the bathtub!


  1. funny thing is, I can hear this conversation in my head and see your face and C's scheming eyes and the laugh. i am rolling! keep them coming... and on occasion - i would be THRILLED if you were to indulge your hubby and walk that hot dish into the bathtub and take a picture... and then post the recipe!!! {wink} {wink}

  2. For Jody - sorry no photo
    1/3 cup water
    2/3 cup sugar
    3 ripe but firm pears, halved
    2/3 cup heavy cream
    table salt
    1/4 teaspoon whole black peppercorns, roughly crushed
    3 ounces blue cheese (strong such as Stilton), cut into attractive wedges

    Turn this recipe into a puzzle! [click]

    Place the water in a 12-inch nonstick skillet and pour the sugar into the center of the pan, taking care not to let the crystals adhere to the sides of the pan.

    Bring to a boil over high heat, stirring occasionally, until the sugar is fully dissolved and the mixture is bubbling wildly.

    Remove seeds from pears with a large melon baller. Trim 1/4" off the bottom of each pear half so it will stand upright.

    Add the pears to the skillet, cut-side down, cover, reduce the heat to medium-high, and cook until the pears are nearly tender (a paring knife inserted into the center of the pears feels slight resistance).

    Uncover, reduce the heat to medium, and cook until the sauce is golden brown and the cut sides of the pears are partly caramelized, 3 to 5 minutes. Pour the heavy cream around the pears and cook, shaking the pan back and forth, until the sauce is a smooth, deep caramel color and the cut sides of the pears are beautifully golden, 3 to 5 minutes.

    Remove the pan from the heat. Using tongs, carefully remove the pears from the pan and place cut-side up on a wire rack set over a trimmed baking sheet. Cool slightly. Season the sauce left in the pan with salt to taste and the crushed black pepper, then pour it into a liquid measuring cup.

    Carefully (the pears will still be hot) stand each pear half upright on an individual plate and arrange a wedge of the blue sheese beside it. Drizzle the plate and some of the pear with the caramel sauce. Serve immediately.