Simple Poached Pears with Miso Butterscotch

pearsThe pears you can poach in any number of ways – this is perhaps the simplest. I vary the poaching liquid depending on what pears I use and what I’m in the mood for that day – so red wine, white wine, especially a slightly sweeter one such as a Moscato, vanilla, cinnamon, cloves, orange peel – some combination of these might be incorporated at any given time. Try different pears too, though Bosc is probably the go-to just for superior texture once cooked. What doesn’t change is the incredible Miso Butterscotch sauce, below, which really sets these pears apart. Miso paste, a fermented bean paste from Japan, is available in nearly all supermarkets and certainly at Asian groceries. It’s sold near the tofu in the refrigerated section of the market or with the international foods in shelf-stable packaging. Either version is good, though Danielle prefers the refrigerated versions as the fermentation is fresher. The recipe is from Mark Bittman of the New York Times. This recipe was demoed at USBG September 11, 2014. Read More

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Coriander Roasted Strawberries

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This is an unusual combination and utterly irresistible. The strawberries are not too sweet and the citrusy notes of the coriander seed are not assertive, but just right.  You could serve the strawberries with mascarpone or even just whipped cream, lightly sweetened.  You could even try the strawberries as part of a cheese course.  Adrienne demoed this at the US Botanic garden May 22 2014. Adapted from inspiredtaste.com. Read More