Gluten Free Almond Pear Tart

I created my  Almond Pear Tart recipe several years ago and wanted to keep it similar but remove the gluten and sugar.  This is my first pass at converting this recipe to gluten free and the results are pretty good.  I replaced regular AP flour with Bob’s Red Mill Gluten Free AP Flour and tried honey instead of confectioners in the crust.  I ended up chickening out on the filling and used brown sugar instead honey, but did replace the AP flour.  I thought the honey would not set up correctly for the filling.  The recipe below is my original tried and true recipe.

Pear Tart Recipe (Standard)

Shortbread Crust

  • ¾ Cup (1 ½ Sticks) Unsalted Butter

  • 1/3 Cup Confectioners Sugar

  • 1 ½ Cups All Purpose Flour

  • ¼ tsp Salt

Blend ingredients into a soft dough. Pat into the bottom of a pie pan or tart pan. Place pan in freezer for 20 minutes.

For other tarts, prick dough and bake at 350 for 15 to 20 minutes, or until light brown. Can be frozen up to 1 month.

Pear Tart

  • 2 Poached Pears (I prefer Bosc) or 1 Large Can of pear halves in light syrup. (Slice into ¼” slices)

  • 6 Tbsp Softened Butter

  • ½ Cup Sugar

  • 2 Eggs

  • 2/3 Cup Almond Meal

  • 2 Tbsp Flour

  • 2 Tbsp Pear Brandy (Optional)

  • 1 Tbsp Sugar (Sprinkle Top Before Baking)

Beat Butter and sugar until light and creamy. Beat in eggs one at a time. Add almond meal and flour, and then mix in brandy.

Remove tart shell from freezer and spread batter evenly. Arrange pear slices on top of tart (get creative) and press LIGHTLY into batter. Sprinkle with 2 tbsp of sugar and bake at 350 for 30 minutes or until set. Cool and serve.

Amazing Homemade Granola!

We love granola and for some reason I never made it.  Yesterday while cruising the web, I stumbled upon Cookie & Kate.com and was very intrigued by her healthy granola recipe.  Store bought ones are okay (sometimes) and there some good high end ones.  Making something yourself gives you the advantage of total control of the ingredients. These days knowing what is in your food is more important than ever.  This was my first pass at a granola recipe and it will definitely not be my last.  I used slivered almonds and walnuts then finished it off with dried blueberries.  If you like granola, you should give this recipe a try.  Thanks for posting the recipe Kate!

Fresh Roasted Salsa

 

Roasted Salsa Recipe

4 – Medium Tomatoes

6 – Tomatillos

1 – Onion

1 – Red Pepper

1 – Green Chile (Something Mild)

4 – Jalapenos

2 to 4 -Garlic Cloves

1 – Bunch Cilantro

1 – Lime

Olive Oil

Sea Salt

Place tomatoes, tomatillos, Onion (quartered) and all peppers on baking sheet.  Drizzle with olive oil and coat thoroughly, then sprinkle with salt.  Roast at 400 degrees until veggies are soft skin is brown / blackish (approx. 30 to 45 minutes) then let cool.

Once veggies are cool remove skin from tomatoes and peppers.  I also remove the seeds from the peppers, then place all items in a food processor with cilantro and 2 garlic cloves.  Mix until thoroughly combined then gradually add juice from lime, salt and additional garlic to taste.

* Options – Pretty much this can be adjusted to fit your taste.  Roast more garlic with the veggies.  More cilantro or more peppers……you get it.

 

Mini Eggplant Tapa

File Feb 23, 11 03 29 AM

We found these little guys in the produce market and decided they would make a great tapa.  The insides were removed and sautéed with onion, garlic, sherry and fresh blood orange juice.  The mixture was placed back into the skin and topped with Parmesan cheese.  The combination was roasted for about 40 minutes at 350.  I finished it off with a blood orange honey reduction and a little fresh parsley.  We tried eating it with the skin, however the consensus was to use a spoon and scoop out the center.  All in all the dish was a hit and they look great!

New Paella Pan

File Feb 22, 3 07 35 PM

My family has been requesting paella for some time and since my paella pans are tucked away in some obscure corner of a storage unit…it was time to pick up a new one.  We went to La Espanola Meats in Harbor City a couple of weeks ago and picked up a few goodies from their market.  I  should have picked up a paella pan then.  Since that wasn’t the case, I went over to Cost Plus World Market and they have a pretty nice pan at a good price ($14.99).  The pan is for eight servings and based on dinner last night, it is accurate.

I recommend this pan to anyone looking to try this amazing array of dishes.  Just remember to follow the directions and keep the pan oiled when not in use, similar to cast iron.  One recommendation would be to finish the paella in the oven, so as not to burn the center (which I did).  If you do burn the rice just be careful not to scrape the bottom of the pan when serving.  A little burnt rice will not ruin the rest of the dish.