Thursday, December 11, 2014
If I hosted an annual food award ceremony, The Michelles, the dark horse of 2014 would have to be cabbage, walking away with awards in the categories of Best Cruciferous in a Leading Role, Best Green in a Salad, and Best Supporting Vegetable in a Soup. It has been my consistent go-to vegetable in meals throughout the year being reliable, versatile, and healthy. I am head-over-heels in love with this vegetable. Cabbage! Who'd have thought?
Friday, December 5, 2014
They say that necessity is the mother of invention. This has never become more apparent to me then in my ongoing efforts to use up my post-Thanksgiving pear surplus. (I mentioned in my last post that I had planned to make stuffed pears for Thanksgiving and changed my mind after I'd already bought, like, 20 pears.) Luckily, I am not faint of heart, at least not when it comes to food, and so I have embraced this challenge. And this is fortunate because otherwise this poached pear tart might have never entered my life.
I made a similar tart for breakfast a few weeks ago. I wanted something healthy, hearty, and easy, so I made a tart of apple slices baked inside a crust with yogurt dolloped on the top. It was, um...not great. The apple slices were dry yet the crust beneath them soggy, the yogurt a runny afterthought. The recipe needed a major overhaul. And so a tiny seed of an idea began to germinate in my head, which blossomed into the poached pear breakfast tart I present before you.