walton_eats

Pear and Apple Crisp



Filling:
3 Bosc pears, peeled, cored and cut into 3/4" chunks
3 Granny Smith apples, peeled, cored and cut into 3/4" chunks
2 Tbsp lemon juice
2 Tbsp dark brown sugar
1-2 Tbsp ground cinnamon
1 tsp ground nutmeg
1/2 cup hard apple cider
1 Tbsp all-purpose flour
Pinch salt

Topping:
1 cup rolled oats
1/3 cup all-purpose flour
3/4 cup dark brown sugar
1/4 tsp salt
1/2 cup (1 stick) melted butter
1/3 cup chopped pecans (I used Trader Joe's candied pecans)

Preheat oven to 375F. When cutting the fruit, toss immediately in lemon juice to prevent oxidation. Add the rest of the filling ingredients to the fruit and mix thoroughly. Place filling in buttered 2-quart shallow baking pan.

Combine topping ingredients except for nuts. Sprinkle on top of fruit, then sprinkle that with nuts. Bake for 30-40 minutes or until fruit is tender.

Serve warm or room temperature (or even cold!). Great with vanilla ice cream.

No pictures. Like most autumn food, it's not exactly bursting with color anyway, and we were way too hungry for anyone to wait for me to take lovely photographs. But OMG, this was *good*.

Whole Chicken Braised with Pears

1 - 4 1/2 lb chicken
salt & pepper to taste
dried thyme to taste
4 just-ripe Bosc pears
4 tbsp unsalted butter
1 large leek, finely chopped
2 shallots, finely chopped
1 cup dry white wine
1/2 cup chicken broth
1 tbsp. white wine vinegar
2 tsp sugar
1 tbsp. balsamic vinegar


Tear off any large chunks of fat from the chicken and discard. Remove the giblets from the chicken and set aside, except for the liver which you should discard (or cook for your cat!). Cut off the last two joints from each wing of the chicken and set aside with the giblets.

Wash the chicken inside and out and pat dry. Salt and pepper it inside and out. Sprinkle dried thyme inside. Cut one of pears in four pieces and put it inside the chicken. Truss the chicken.

Heat the oven to 325 F.

Melt 1 tbsp of butter in a pot large enough to hold the chicken or a Dutch oven. Brown the chicken on each side. Remove the chicken and set aside. Add the giblets and wing tips and brown. Remove and set aside with the chicken. Pour off the fat from the pot and discard.

Melt 1 tbsp of butter in the pot. Add the chopped leek and shallots, salt, pepper and about 1 tsp of dried thyme. Sautee until the vegetables are soft. Add the wine and cook until reduced by half, about 5 minutes. Add the broth and vinegar and boil for 2 or 3 more minutes. Remove from heat.

Return chicken to the pot, setting it on top of the vegetables. Put giblets and wings around the chicken. Cover the pot with wax paper, pressing down so it almost touches the chicken. Cover with the lid and put in the oven. Cook until the chicken reaches 170 degree, about 1 hour and 15 minutes. Every 20 minutes, baste it with the juices.

While the chicken is cooking, prepare the garnish. Peel the remaining pears, core them and cut them in slices. Melt 2 tbsp. of butter in a skillet and add the pears. Toss them to coat them with butter. Add the sugar, salt and pepper to taste. Sautee until the pears start to caramelize, about 5 minutes. Add the balsamic vinegar, stir and cook for 30 seconds. Turn off the heat and set aside.

When the chicken is ready, remove from the pot and keep warm. Strain the braising liquid into a small saucepan and discard the vegetables. Boil the braising liquid until it acquires the consistency of a thick vinaigrette, about 15 minutes. Add the pear garnish to the sauce and mix well.

Slice chicken and arrange on heated platter. Top with the pear garnish.

Napa Cabbage and Leeks

4 slices applewood smoked bacon (I use Neiman Ranch), diced
2 Tbsp unsalted butter
3 small or 2 medium leeks; trimmed, halved, washed and sliced in 1/2" slices
1 head Napa cabbage, cored, washed and sliced in 1/4" slices
Salt and pepper to taste
Freshly grated nutmeg, to taste
3/4 cup dry white wine

Melt butter in large pan or dutch oven. Saute bacon until crisp and bacon renders its fat. Saute leeks until soft. Add cabbage, salt and pepper, and nutmeg, then turn heat down to medium low and cover tightly. Let cook for 15 minutes.

Turn heat up to high and add wine. Cook and stir until wine nearly cooks off. Adjust seasoning and serve.

Brown Basmati Rice

1-1/2 cups brown basmati rice, rinsed
3 cups chicken broth or stock

Bring chicken broth to a boil. Add rice, stir and cover. Turn heat to low and steam for 40 minutes. Turn heat off and let sit for 10 minutes. Fluff with fork.