PEARS REMIND ME OF BOOKS, since an image of my windowsill filled with ‘Bosc’ pears not unlike the ones above was chosen as the cover of my upcoming dropout memoir. To celebrate Pear Week of Fall Fest, a harvest collaboration with my culinary blogging friends, I therefore offer up not a recipe, but a chance to win a new cookbook I am loving right now: “Gluten-Free Girl and the Chef: A Love Story With 100 Tempting Recipes.” I bought two copies to share with you. Interested? There’s even a pear tart in the mix.
First, though, some quick pear goodies:
What I Know About Pears
- An espaliered Asian pear (flowers, fruit, and structure!) is the ultimate four-season plant.
- Wild “mystery” pears that grow in my yard never seem to ripen.
- Pears (like apples and many other berries) are really roses in disguise.
Why I Love ‘Gluten-Free Girl and the Chef’
SOME OF YOU MAY KNOW Shauna James Ahern, the Gluten-Free Girl, who has participated in many Summer Fest and Fall Fest events here with me the last couple of years. Her extremely popular blog is for people who love food—and great writing.
Don’t let the “gluten-free” part of Shauna and her chef husband Danny’s website or their new cookbook scare you off, if wheat and other glutens aren’t something you worry about eating because you don’t have the kind of sensitivity that prompted Shauna to go gluten-free in 2005. This is just plain delicious food, made from fresh ingredients—and (surprise! rapture!) there is plenty of baking in the mix, including carrot-ginger cake and focaccia–and a pear tart, made with Asian pears and a sorghum, potato and sweet-rice flour crust. There is even homemade gluten-free pasta (and since 1 in 100 Americans is gluten-intolerant and they all love pasta, that’s a handy recipe to have).
What I particularly appreciate: the surprise of tinted “sidebar” pages throughout that augment the recipes and the beautiful story of Shauna and Danny’s growing connection by teaching the basics that professionally trained Danny the chef taught to Shauna as their relationship evolved from dating to marriage to today. How to make things like sauces, stocks, vinaigrettes; plus a page of basics about mastering gluten-free baking and working with flours that may be unfamiliar.
This is a book that works on four levels–love story; recipes; gluten-free support; an expert chef’s tips. You can enjoy it on any–or all of them.
Don’t believe me? See for yourself. You can get to know her and husband Danny (the chef) and their daughter, Lu, in the astonishing video (above) created by another talented pair of Fest participants, Diane Cu and Todd Porter of White on Rice Couple blog.
How to Win the Books
TO ENTER THE GIVEAWAY, simply comment below telling us one thing about cooking that someone else taught you, the way Danny taught Shauna chef-style techniques and Shauna taught Danny about gluten-free. (Truth be told, even if you just say “I’m in,” I’ll count you as an entry, so no pressure.)
I’ll select two random winners on at midnight Saturday, October 23, using the application at Random [dot] org, announcing them on Sunday the 24th.
I wish each of you luck–and if not, buy a copy. Worth it (also a great gift, I think–I have some stashed here for holiday giving, too).
Great Pear Recipes From My Friends
- Caroline at the Wright Recipes: Three Favorite Pear Recipes
- Caron at San Diego Foodstuff: Pear, Pecan, Parmesan Scones
- Paige at The Sister Project: A Gingery Pear Crisp
- Nicole at Pinch My Salt: Sour Cream Pear Cake
- Todd and Diane at White on Rice Couple: Making Pear Galette
- Gilded Fork: Harvest Risotto with Caramelized Pears
- Roberto at Food2: 5 Ways to Warm Up to Pear
- Michelle at Cooking Channel: What to Pair With Pears
- Kirsten at Food Network: Baking Up Pear Desserts
- Liz at Healthy Eats: Vanilla Poached Pears, With Variations
- Alana at Eating From the Ground Up: Musings on pear and cheese
- Food Network UK: Pear Necessities
What’s a Fall Fest?
FALL FEST IS A cross-blog recipe (and tip) swap–and you’re invited to participate. Simply post your link or recipe or idea in the comments below my post, and also on the blogs of the other participants listed in the recipe links box just above.
Want more information on how it all works? Get the details (and the schedule for upcoming weeks, including our shift into Fall Fest after many weeks of Summer Fest, with a new logo but the same recipe-sharing routine). We’re continuing right into the Thanksgiving holiday.
Candace
Please count me in.
When I was in junior high, I visited my Aunt & Uncle on summer break. They lived in Tennessee and harvested many fresh vegetables from their own garden. Many of their meals were meatless and I was not used to that, but I quickly learned to love all the fresh field peas, sauteed apples, tomatoes, bread & butter pickles and hot corn bread, etc. I learned that summer that a delicious meal did not have to center around meat.
One weekend my Uncle said that we were going to make slaw and I gladly volunteered not knowing how much work was involved. The cabbage was hand grated and it was an all day affair. Boy, did I complain, but when the kraut was finished and put up I was quite proud of myself. I also learned that canning and preserving fresh fruits and vegetables was hard work, but oh so worth the effort.
My brother-in-law taught me how make stuffed breads. Great way to use up anything you’ve got hanging around mixed with a slap dash of grated cheese.
Years ago my Dad taught me the easiest mushroom side-dish that works for either high end dinners of steaks or casual burger suppers and it’s only 4 ingredients.
about 1 # whole mushrooms… if they’re huge… quarter them.
2 T. butter
2 T. soy sauce
2 T. dry sherry
put all in a saucepan… 2 or 3 qt. is fine. Turn the heat on low and they’ll all melt and steam together. It takes about 10 minutes but it’s very forgiving.
When I was growing up Sunday dinner would be Dad broiling tenderloins… saucing them with the buttery mushrooms. Side salad and good bread to sop up the juices. Now my husband and I rarely eat meat but we have these mushooms often. They’re really good over a toasted english muffin alongside that side salad.
Thanks Margaret for taking me back… just about 50 years.
mum taught me to never apologize for anything i made.
please count me in for the cookbook. thank you.
My Mom taught me about canning and my daughter taught me about how to make sauces without lumps. Thanks for the chance to win!
My mom, who learned from her dad, taught me how to bake, and I do love to bake. This book would be a wonderful addition to my collection….
Believe it or not, watching Anthony Bourdain on No Reservations has helped to improve my knife skills. Oh yeah, and that is the sweetest video ever.
My grandma taught me to cook from the heart and with love. She was always in the kitchen and my favorite memories are those shared with her in her kitchen. She taught me that cooking was effortless, that it can be simple and when everyone finally sat down, together, to enjoy the meal, we all connected. I do the same, most nights. I like to end our day by sitting around the table, sharing thoughts about our day and eating good food.
My mother taught me how to make the perfect meatballs, sneak onions into dishes in a way onion haters could tolerate, and pointed out that a meal made with time, care and the best intentions towards those who would eat it always comes out in its taste. And very few people turn down homemade soups.
The best thing about cooking that my Mom taught me was: “Always cook with a low fire. The best dishes come from slow cooking over a low, low fire.”
She was right. Nothing good comes out of anything rushed. To this day, I have tried to watch the fire all the time. The results are always superb!
Cheers!
At 45, I just bought my first “big girl knife” after spending a week with friends this summer by the beach. After repeatedly using the quality knife owned by one of my friends, I had a culinary awakening. I thought, “Ah…so THIS is why the contestants on Top Chef pack their knives – not their pots or special spices.” A quality, right-sized, sharp knife makes preparing meals so much easier and more pleasurable.
A Korean chef taught me how to make perfect rice in any size pot without measuring… throw rice in your chosen pot, add water until it is one knuckle above the rice. (stick your index finger in the pot, the tip of your finger should just touch the rice surface and the water should hit your first joint) Add plenty of salt, bring to boil, reduce heat, simmer gently 20 minutes. Sushi anyone?
My Dad and I are the early risers in the family, so we always cooked breakfast for the entire family (8 people) when he was home on weekends. The two things he taught me most about cooking was: One, let your love flavour your cooking (i.e. Mum loves roses, to cut roses for the table and little extras like that) and two, good music to cook to makes for a tasty meal.
My mom taught me how to make a delicious meal from whatever you have in the fridge (or pantry) – why,make crepes, of course! Whenever I don’t have time or energy to go shopping or just want to clear out the fridge, I make a ton of crepes and stuff them with – you name it: apples, cheese, mushrooms, Nutella (kids’ favorite, of course), carrots, leftover ham, you get the point. A little bit of sauce and a little bit of imagination goes a long way! Thanks for the chance to win.
My grandma taught me two secrets that aid in making brown gravy:1) save the potato water and use it instead of plain tap water, 2) use a fine metal strainer to strain out lumps. I was reminded of this recently while watching a cooking show, and the ‘expert’ strained her gravy. When grandma told me this I was about 11 and I was amazed. Her gravy was always perfect; rich, brown and flavorful. Who knew she strained? I thought it was some age-old technique that involved an ingredient or experience about when to add the flour and water.
Figuring out that I have Celiac Disease has taught me to appreciate each and every bite that I cook or bake!
I enjoy cooking and baking so much more now because it is such an exciting challenge to come up with recipes.
I too made a wonderful Bartlett Pear recipe to share with you. Enjoy! Lisa
http://glutenfreefoodies.blogspot.com/2010/10/gluten-free-pear-fig-muffins.html
This past summer we moved into a house with a bountiful fig tree in the backyard. Come September we had figs galore, but since I did not grow up eating them, I was in need of help. I scoured the internet, but the best source by far was my boyfriend’s Turkish mother, who fed us many tried and loved recipes through skype!
Count me in!
My brother-in-law taught me the trick of grinding just a little bit of fresh nutmeg over sauteed veges such as fresh zucchini. It kicks up the flavor and adds a little zing without tasting like nutmeg itself. I’ve been using it ever since.
My college roommate taught me how to make long cooked ragu. So good, the pasta is optional.
We love pears! Our favorite salad is greens, sliced pears, dried cherries, sliced almonds,and a light vinagrette. Bring on the pears!
Two of our friends are gluten-intolerant, so this cookbook will be a wonderful resource. If I’m not lucky in winning it, I’ll probably buy it! Thanks!
My mother didn’t teach me anything about cooking; but by being such an uninspired cook, she inspired me to seek out ways to make cooking fun and interesting. I’m always ready to try new things in the kitchen.
My mother taught me much of what I know about cooking – I just wish I had paid more attention while she was still here!
Looking forward to the cookbook. If i don’t win I’ll probably have to get a copy anyway!
I’ve learned from a variety of folks-Mom, friends, husband and my kids-quite an eclectic mix-I love to cook -I’m IN!
My mom taught me to bake and my grandmother taught me to taste as you season or at least before you put it on the table. :)
Our grandson just was married this past August and his new wife has to eat gulten free food, this would be a great gift for her.
My partner Josh taught me that cooking for 2 is alot more fun than cooking for 1!
I’m celebrating Pear Week with my favorite pair. Here pictured in 2003.
http://www.flickr.com/photos/jhc-2008/4777777961/in/set-72157624260372339/
I’m celebrating Pear Week with my favorite pair. Here pictured in 2003.
http://www.flickr.com/photos/jhc-2008/4777777961/in/set-72157624260372339/
I have no idea what gluten free is. Do these recipes taste good? Lovely photo of the pears. I made two delicious soups for #fallfest this week.
http://dejavucook.wordpress.com/2010/10/20/celery-and-pear-soup/
http://dejavucook.wordpress.com/2010/10/20/cream-of-walnut-soup/
I’m in – The best thing about cooking is sharing, so I’m sharing a recipe.
Pear Kuchen (adapted from Bon Appetit, 20 years ago)
Delicious, easy but nice enough for company, and different (anise)
Butter and flour tart pan with removable bottom.
In food processor, combine 1 stick butter, 1/2 cup sugar, 3 eggs, 1tsp vanilla, 1/2 tsp anise seed. 1/2 tsp anise exptract, 1 cup flour. Spoon into prepared pan.
Peel, and core 3 ripe pears, cut into eighths, arrange in batter, pressing down gently. Drizzle 2 TBS lemon juice over pears. Sprinkle 1/3 cup choppped hazelnuts and 2TB sugar.
Bake 40 mins at 375. Dust with powdered sugar to serve,
My dad taught me to make a huge mess in the kitchen, enjoy getting my hands dirty and to love food.
i learned from my parents and grandparents that cooking and eating together as a family is one of the most important things you can do in life…
i posted a recipe for pear cupcakes with chocolate glaze and discussed my very odd week…cleanse, jury duty or canadian t-day anyone? http://napafarmhouse1885.blogspot.com/2010/10/pear-recipes-canadian-t-day-cleanse.html
Food is central to our family life and we are a large group with diverse tastes. When food allergies and preferwnces first began to play a role in our gatherings, my mom taught me how easy it can be to ensure there is always one thing on our table that each member can enjoy and anticipate if you plan carefully ahead of time. For that lesson I am grateful. We have a connection to the glutten free world in that our nephew was recently diagnosed and now we are discovering a whole new approach using my mom’s lesson as guideance.
How did I miss this giveaway until the end. I found Gluten Free Girl the other week and I am still working my way through the recipes, although I have passed the webiste onto my Gluten Free Aunt to try out. A recipe that has been passed down is definitely lemon cake which my mum made with her mother and I now make with my mum. And it is always good, especially with a dollop of extra-thick cream! And now I want cake!
When I was 5 my Italian grandma showed me how to make the simplest of cakes. She would bake a vanilla box cake into 2 cake pans, cool and then glaze with her famous glaze!
Mix milk & confectioners sugar until it was a glazing consistency
Then she would pour the glaze over the individual cakes and let it dry until it hardened into a delectable shell of sugar. So simple and so delicious….served with ice cold milk! Almost 4 decades later, can still remember the taste vividly!
A chef at a restaurant where I waitressed one summer between college years taught me that food can be art and cooking can be a creative process. Not that I ever approached his level, he was a Frenchman trained as a pastry chef, but I learned you don’t have to always exactly follow the recipe and to consider the look of a dish as well as the taste.
The best thing I’ve ever learned about cooking was to not be afraid of trying new foods or techniques, from my mom who always jumps right into the kitchen. It’s a lesson that’s serving me well, since I was just diagnosed with celiac disease and have so much more to learn.
Thanks for the contest!
My grandmother taught me to make cinnamon rolls when I was pretty young. That was my first memory of baking. The smell of the rolls baking and my grandmother’s patience as she showed me the way remain with me through all these years. She died in 1958 at age 94.
One of the more amusing things I learned about cooking and housework was from my godmother who advised me never to let on to a man that I know how to do either! Until the day he died, her husband was the cook in their home!
One of the great things I learned about cooking was from my great grandmother who taught me to season cast iron skillets and use them for everything! I also learned how to cook delicious Indian food from my mother-in-law, and I learned very empowering knife skills from a cooking teacher in a series of two classes. I am the one who cuts herself (and usually burns herself as well just for good measure!) every time she cooks, but now I feel much more confident wielding big, sharp knives!
Thanks for writing about this cookbook. I’ll soon be undergoing tests to find out if I have Celiac Disease, so I might have some learning to do on new ways to cook the foods I love. This looks like a great resource!
ENTRIES ARE NOW CLOSED. Before announcing the winners, a hello to all first-time commenters (or those whose names appeared as if new to me on my dashboard, at least):
Welcome to Alyssa, Kath, Elisa, Amber, Joyce, Molly, Warren, Rachel, Faye, Cathy, Janice, JC, Julie, Lo, Tom, Barbara, Michelle, Kristina, Jane, Terry, Jane, Alison, Dina, Nancy, Lola, Tanya, Susie, Dalia, Lisa, Jane, Kathleen, Mary, Ellen, Jane, Tonette, Julia, Alexis, Linda, Beth, Joseph, Mary, Nicole, Melissa, Debbie, Cheryl, Elizabeth, Feast on the Cheap, Kate, Alisa, Ngoc, Debbie, Anna, Ruth, Stephanie, Debra, Bernadette, Nichole, Maggie, Rene, Melissa, Lea, JPS, Neva, Kerrin, HLDG, Ali, Melissa, Linda, Andrea, LaDonna, OMG!Yummy, Beth, Mjas, Laurin, Christy, Forbesy, Minna, Kate, Carri, Terri, Elizabeth, Jessica, the Urban Baker.
Hope to see all of you again soon.
Off now to contact the winners by email…
My daughter taught me not to be afraid of yeast bread. I was always reluctant to try kneading until she dove right in.
I agree with you, the book is absolutely worth it. I read my copy of G-F Girl & the Chef cover to cover and have made the crusty GF bread which is terrific and am moving swiftly on to cooking a batch of the chocolate-peanut butter brownies!
Also I made Fennel Pear Compote in celebration of Fall Fest: http://www.artandlemons.com/2010/10/san-francisco-and-fennel-pear-compote.html
nikki
And the winners were:
Julia Conaghan and Eric Rocco.
Thank you all for your delicious, inspiring entries…as ever.
More books to share soon; just got my latest delivery from the local bookseller!
I’m in. I taught myself to cook/bake. I even won a blue ribbon for my cheesecake at the state fair in 1982.