Saturday, December 30, 2006

Pear Dessert


  • Pears
  • 2 tablespoons Brown Sugar
  • Flat, wafer cookies
  • 1/2 cup Orange Juice
  • Butter
  • Teaspoon of Cinnamon
  • 1/2 Teaspoon of Vanilla
  • Shake of Nutmeg (optional)
  1. Peel pears and slice of top stem and bottom (so it sits flat in the pan)
  2. Butter the pan
  3. Sprinkle the brown sugar, nutmeg and cinnamon on the pears (just enough to lighly dust the top)
  4. Dot the top of the pear with butter
  5. Crush cookies (rolling pin + ziplock bag = good) and sprinkle them on top of pears
  6. Spoon the OJ on top of the pears
  7. Bake for an hour at 350 degrees
  8. Every 20 minutes, baste the pears (scoop out the juices at the bottom of the pan and douse the pears with them)

Use the softest pears possible

Cioppino (from Mom's JB cookbook)

makes 6 servings...tasty, but expensive

  • 1/2 lb clams (can also substitute mussels or oysters)
  • 1 cup dry white or red wine
  • 1/2 cup olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, chopped
  • 1 green pepper, chopped
  • 1/4 lb dried mushrooms, soaked in water and drained
  • 4 ripe tomatoes, peeled, seeded, and chopped
  • 4 tablespoons Italian tomato paste
  • 2 cups red wine, such as Pinot Noir or Zinfandel
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons finely chopped fresh basil or 1 teaspoon dried basil
  • 1 sea bass or striped bass, about 3 lbs, cut into serving pieces or 3 lbs thick fish fillets, cut into serving pieces (or hallibut, or cod... 2 lbs is also fine)
  • 1 lb crab meat
  • 1 lb raw shrimp, shelled
  • 3 tablespoons chopped parsley

  1. Steam the clams in the 1 cup white or red wine until they open -- discard any that do not open.
  2. Strain the broth through two thicknesses of cheese-cloth and reserve (this step to make broth finer... optional).
  3. Heat the olive oil in a deep 8-qt pot and cook the onion, garlic, pepper, and mushrooms for three minutes.
  4. Add the tomatoes and cook four minutes.
  5. Add the strained clam broth, tomato paste, and two cups red wine.
  6. Season with salt and pepper and simmer for about 20 minutes. Taste and correct seasoning.
  7. Add the basil and the fish, and just cook the fish through about three to five minutes.
  8. Finally, add the steamed clams, crab meat, and shrimp. Heat just until shrimp are cooked. Do not overcook.
  9. Sprinkle with parsley and serve.
  • You COULD get clams fresh, but it's much simpler to get them frozen or canned because then you don't need to steam them yourself, which is a lot of work.
  • The red wine is crucial... don't get the cheap stuff!!!
  • Make sure the broth does NOT boil when it's supposed to be "simmering"... check on it once in a while
  • Make sure to wash off frozen shrimp