Fresh Approach Cooking

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My all-time-favorite-boy, the Ombudsman, has been harassing me lately and I'm not clear what I should do about it. I don't know if it's his sweet and innocent way of trying to get attention, or what, but he keeps needling me to include him in a post, and so, here I am about to do just that. (Well, I actually already am, aren't I?)

The only trouble is, I need something to say that is food related or at least a little bit relevant to this site. We eat out together quite a bit, but that doesn't make for very interesting banter. I could spend a few minutes pimping him out to all the lovely ladies, (because he is indeed super foxy and all kinds of single) or I could ramble on about how deeply and cosmically it concerns me that he is a picky ol' vegan, (The boy is so committed, he refuses to wear wool. Thank goodness he lives in a warm - or these past few days - sweltering - climate) I could just share his deepest darkest secrets (the one about...well, maybe I'll spare you that) or talk a little bit about that time in Vegas when he ate an entire...oh nevermind, that's all a tragic bore.

You know what? I'll just talk about how he really, really needs to start cooking, since he spends far too much of his vast fortune in restaurants...and I think it's just high time he makes something on his own. In the spirit of his vegan crusade (15 years now and counting. Bravo sir! No cheese can tempt YOU!) I will share with you (and him, since heaven knows he is reading this...) a recipe for Chai Poached Pears. A tasty dessert treat I decree every boy should master. It is animal-product-free and to top it all off, the sweet smell of the simmering chai is so heavenly it will set a smile in your heart. (Oh my goodness, I'm a Hallmark card!) Try this, and enjoy!

4 firm pears, peeled, but stems intact
4 chai tea bags
1/4 cup brown sugar
pinch of assorted spices like cinnamon, cloves, nutmeg, star anise, or black pepper*
mint leaves for garnish (optional)

*Not all the ingredients were photographed





In a large sauce pan, combine the sugar and tea bags with enough water to submerge the pears. They will float, so you will also need a small heat-proof plate that you can place on top of them, in the pan. Bring the water to a gentle, low, simmer and cook for about 30 minutes.

Remove the pan from the heat and take out a 1/2 cup of the brewed tea. Leave the pears in the remaining liquid to cool.

In another small saucepan, reduce the 1/2 cup of liquid down to a thick syrup (about 10 minutes).

Remove from the heat and allow to cool.

To serve, stick a mint leaf into each pear at the stem, and drizzle the syrup over.

Makes four servings


If you don't mind dairy, serve this with a dollop of sweetened cinnamon-creme fraiche or some whipped cream

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Tagged with: IMBB # 19 + Vegan

"Brown sugar is sugar crystals in specially prepared molasses syrup with controlled natural flavor and color components. A number of sugar refiners make brown sugar by preparing and boiling special syrup containing these components until brown sugar crystals form. Others produce brown sugar by blending special flavored syrup with white sugar crystals." - The American Crystal Sugar Company

"The United States Fish and Wildlife Service announced Thursday that it would ban the import of caviar from beluga sturgeon in the Caspian Sea, after caviar-exporting countries in the region failed to provide details of their plans to conserve the fish. The species is internationally recognized as threatened with extinction. Beluga caviar is still available from countries in the Black Sea region, but information from three nations there is under review. The United States consumes 60 percent of the world exports of beluga caviar, a $200-an-ounce delicacy, the Rolls-Royce of caviars." -NY Times

L'Shana Tova! This evening is the start of the Jewish New Year. 5766.

Did you make Short Ribs with a Celery Duo for The (Second) Really Big Cook-Off?

Labels: Dessert