Pear Fritters with Lemon and Ginger

I have to admit that growing up I wasn't too keen on pears.  But as an adult I have come to enjoy them in savory and sweet dishes.  Pears are not only juicy and sweet but are a good source of vitamin C and copper (helps protect the body from free radical damage).  They're also a very good source of fiber (helps prevent constipation, helps to lower high cholesterol).  While there are literally thousands of pear varieties, the Bosc, Bartlett, Anjou and Comice pears are the most commonly available types in the United States.  To get the most antioxidant protection from pears, eat when fully ripened as that's when their antioxidant levels actually increase.  
 
Makes about 40 fritters
adapted from Fine Cooking

2 small firm-ripe Bartlett pears, peeled, cored and finely diced
1 tablespoon finely chopped fresh ginger
finely grated lemon zest of one small lemon
1 1/2 cups plus 1 tablespoon sugar
2 teaspoons plus 1/8 teaspoon ground cinnamon
3 large egg whites
1 cup whole milk
1 teaspoon pure vanilla extract
1 1/2 cups flour
2 to 2 1/2 cups canola oil 2 to 2-1/2 cups canola oil

In a small bowl, combine the pears, ginger, lemon zest, 1 tablespoon of the sugar, and 1/8 teaspoon of the cinnamon. Macerate at room temperature for 15 minutes. In a medium bowl, whisk the egg whites to soft peaks. In another medium bowl, whisk the milk, 1/2 cup of the sugar, and the vanilla until the sugar dissolves and the mixture is slightly frothy. Whisk in the flour just until combined—it shouldn’t be completely smooth. With a rubber spatula, fold in the egg whites, and then fold in the pear mixture.

 In a small bowl, mix the remaining 1 cup sugar and 2 teaspoons cinnamon. Pour 1/2 inch of oil into a 10-inch cast-iron skillet with a candy thermometer clipped to the side. Heat over medium-high heat to 350°F. Using 2 tablespoons or a small ice cream scoop, carefully drop a ball of batter into the hot oil. Add 4 or 5 more to the oil, but don’t crowd the pan. Fry until golden-brown, about 2 minutes. Using a slotted spoon, turn the fritters over and continue frying until golden-brown and cooked through, about 2 minutes more. Transfer to a paper-towel-lined plate and drain briefly. Toss in the cinnamon sugar to coat and transfer to a platter. Continue cooking the rest of the fritters in the same manner. Serve hot.

The Culinary Chase's Note:  I love the combination of pear and ginger.  These pear fritters brought back memories of when I used to eat Tim Hortons apple fritters...although these are much nicer (sorry TH!).   My daughter enjoyed dropping the batter into the hot oil but not as much as she did consuming these little gems!  Cheers!

Jacques Selosse Champagne and HôteLes Avisés

John and I returned home yesterday from a trip to Paris...a bit of business and a bit of pleasure (more pleasure for me as John had business meetings every day).  It was a quick trip, 4 nights, but I didn't care!  I have been wanting to go to France for a very long time and when this opportunity came up I jumped at the chance.  My good friend Anne also came as her husband and my husband work for the same company.  I had a loose itinerary for us and it was full-on for three days.  The guys finished mid afternoon on Friday and we planned a night out taking in a show and afterwards experienced Parisian life by eating dinner at Pershing Hall at 11pm!  That night was magical (sigh).

Saturday was reserved for a trip to the Champagne region of France.  A 60 minute train ride from Paris to Épernay meant we could see a bit of the countryside and not have to worry about traffic.  We are no strangers to champagne and it was 5 years ago John and I heard about this Grower Champagne.  It's been so long in our quest to purchase this champagne that I can't recall where we first read about it.  It was either an article from the Financial Times How To Spend It magazine or it was something I read from Robert Parker. Whenever we traveled to a new country we would ask the local bottle stores if they carried Jacques Selosse champagne and the answer was either they didn't know about it or weren't able to buy.  We came close when we were visiting Hong Kong three years ago but Watson's Wine shop said they just sold the last bottle before we arrived.  You know when you're told you can't get something, there's this burning desire to hunt for it no matter what.  I initially wanted to do a champagne tasting tour with our favorite bubbly, Veuve Clicquot, but they were full.  Selosse is a small champagne house and I didn't think they provided champagne tasting to the public.  I always say that when one door closes another opens and so it was that fate handed us an opportunity to visit Monsieur Selosse.

To give you a brief background on Selosse champagne, Jacques Selosse was founded in the 1950's and the first vintage was bottled in 1960.  In 1980 Anselme Selosse took over the estate from his father (Jacques) and on Saturday he told us that in two years his son will take over the family business. Anselme studied oenology in Burgundy - not in Champagne - where most study so you could say he's a bit of a rebel in the champagne world.

We met up with Anselme along with a small group from Sweden to hear what makes his champagne so unique and why his competition has yet to understand or copy the quality.  Even though he spoke in French and Frederique loosely translated for us, we felt his intense passion.  He started off by saying you need a good base (grand cru) and his base of vineyards are in Avize, Cramant, and Oger.  We sampled champagne from these vineyards and were amazed at the differences from each one.  He went on to explain the importance of the relationship between healthy soils and the wines that are nurtured from them. Because of low yields and meticulous attention to his vines, he is able to harvest fruit that is expressive.  As part of his ethos for wine making, Anselme points out it's important to use indigenous yeasts for fermentation and to store wines in oak wood barrels. Most other champagne houses use stainless steel.  Sulfur dioxide (SO2) is another area he believes should be added in small amounts and states playfully that his wines don't need makeup to be beautiful!  He told the group that you must be kind to the earth and use only what is needed (including nuturing chemical-free vineyards and terroir-based wines).  He has been touted as a biodynamic pioneer but he prefers no labels attached to his methods.

After the tasting we ventured across the driveway to HôteLes Avisés, a 200 year old château beautifully renovated to house 10 rooms.  The hotel opened mid 2011.  Again, another pleasant surprise as we were told when we booked the champagne tasting that the restaurant was full.  Le Restaurant focuses on seasonally, local grown produce.  Chef Stéphane Rossillon says;  "My cuisine comes from the heart. Through it, I want to please our customers, first by giving myself the pleasure of carefully selecting the products, seasonings and cooking methods. It's an extraordinary privilege for me to create menus that harmonise with Anselme Selosse's champagnes."  And this was evident in every bite...the food was divine!

The Culinary Chase's Note:  The champagne tasting is 15 euros per person and is worth every penny!  I enjoyed listening to Anselme's unique philosophy on champagne and his natural ability to be in tune with the terroir.  Make sure to reserve ahead of time especially if you want to eat in their restaurant as the seating is limited to 20.  Chef Stéphane handed me an apron once he found out that I loved to cook.  I said I could be his sous chef!  We chose the set menu which was hand written in chalk on the black door to the kitchen and thoroughly enjoyed each dish.  All agreed that this is a place to visit again.  Prendre plaisir!

Gruyère-Crusted Leeks and Apples

I love the combination of leeks and apples...they pair well together and top it off with cheese - a match made in foodie heaven!  Leeks are related to garlic and onions and are chock-full of nutrients.  They have a delicate flavor and a sweeter taste than onions.  You may have noticed 'ramps' in the produce section of your grocery store.  Ramps are the wild version of leeks (smaller in size) and will have a stronger, garlicky flavor.  You may want to consider experimenting using ramps in this recipe while they are still in season.

Serves 4
adapted from Ripe

4 large leeks, white and light green parts only, quartered lengthwise
1 tablespoon butter
1 tablespoon oil
1/4 teaspoon ground nutmeg
sea salt and freshly ground black pepper
60ml (1/4 cup) dry white wine
60ml (1/4 cup) vegetable or chicken stock
2 tablespoons heavy cream
1 medium Granny Smith apple, unpeeled, cored, halved and thinly sliced
90g (3/4 cup) packed shredded Gruyère cheese

Rinse leeks off under cool running water, spreading the layers to release any grit.  Blanch in a pot of boiling water for 2 minutes.  Drain and then add ice water.  Drain again and squeeze dry between paper towels.

 

Combine the butter and olive oil in a large ovenproof skillet over medium-high heat.  When the butter melts, add the leeks and nutmeg.  Season with salt and pepper.  Sauté, turning occasionally with tongs, until the leeks become lightly browned, about 5 minutes.  Add the wine and stock, bring to a boil, then reduce the heat, cover, and simmer gently until very tender, about 5 minutes.  Add the cream, turn up the heat slightly, and let bubble until thickened, about 4 minutes. Tuck the apple slices among the leeks.  Sprinkle with the Gruyère.  Broil until the cheese melts and turns golden brown, 2 to 4 minutes (watch carefully so that it does not burn).  Serve immediately.

The Culinary Chase's Note:  Very addictive!

Zucchini Ribbon Salad

A while ago I stumbled upon Proud Italian Cook whilst viewing Pinterest.  I like Marie's style and this dish of hers (posted on Pinterest) jumped off the page.  I knew I had to make it. The ingredients are healthy, delicious, and the amounts, well, that all depends on what tickles your fancy!   This salad is good to serve right away or let it sit for a bit to allow the flavors to develop.

Serves 4
adapted from Proud Italian Cook

zucchini (mix of green and yellow)
extra-virgin olive oil
sea salt and freshly ground black pepper
clove of garlic, minced
fresh basil leaves, torn
feta cheese or Parmesan
toasted pine nuts
cherry tomatoes, quartered
rocket/arugula or favorite lettuce
white balsamic vinegar

Wash and dry zucchini and trim the ends.  Using a vegetable peeler, peel off strips.  As you peel off strips, rotate the zucchini so that the ribbons aren't too wide.  Spray or brush zucchini strips with olive oil, season with salt and pepper and cook either on a stove top grill or sauté in a pan.  Cook for a few minutes.  Cool completely before placing on a platter.  Arrange rocket on the platter.  Gently place zucchini ribbons on top followed by tomatoes, crumbled feta cheese, and pine nuts.  For a simple dressing, use olive oil and white balsamic vinegar.   Season with salt and freshly ground black pepper.

The Culinary Chase's Note:  Simply delicious!

Red Pepper Chili

I have tried a few chili recipes over the years but this one really makes your taste buds stand up and take notice of the textures and spices.  And, I did not miss the meat!  Quinoa has a pleasant, slightly crunchy, nutty taste. It can be used in salads, stuffing's, risotto's, breakfast cereal, desserts.  It is a good source of dietary fiber, is gluten free (easy to digest) and high in magnesium.  Tomorrow is Cinco de Mayo which commemorates the Mexican army's 1862 victory over France at the Battle of Puebla during the Franco-Mexican War (1861-1867).  In the US Cinco de Mayo has evolved into a celebration of Mexican culture and heritage.  Enjoy this vegetarian chili and salute Cinco de Mayo!

Serves 6
adapted from Ripe

2 tablespoons extra-virgin olive oil
1 large red onion, diced (about 1 3/4 cups)
2 large red bell peppers, cut into 1-inch chunks
5 garlic cloves, minced
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
sea salt and freshly ground black pepper
2 (15oz. or 425g) cans kidney beans, drained and rinsed
2 (14oz. or 397g) cans diced tomatoes (keep juice)
1 to 2 canned chipotle peppers in adobo sauce
2 cups (500ml) vegetable stock
2 teaspoons brown sugar
3/4 cup (128g) red quinoa, rinsed well under cool running water
lime wedges, diced avocado, cilantro (coriander) leaves, and sour cream (you can also use Greek plain yogurt)

Heat oil in a Dutch oven over medium-high heat.  Add the onion, bell peppers, garlic, chili powder, cumin, oregano, and 1/2 teaspoon each salt and pepper.  Cook, stirring occasionally, until tender (5 minutes).  Add the beans, tomatoes with juice, chipotle peppers, stock, and brown sugar.  Bring to a boil, reduce heat, and simmer, covered, for 25 minutes.  Stir in quinoa, cover, and cook over a low heat for 15 minutes longer.  Remove from heat.  Let stand, covered for 20 minutes, to thicken.  Serve with limes, avocado, cilantro and sour cream.

The Culinary Chase's Note:  I love the punchy, smokey addition of the chipotle peppers.  I didn't cut the chipotle pepper which (I think) reduced the intensity of the heat.  My mother in-law is visiting us and she enjoyed this so much she wants me to make this again before she heads home!  Enjoy!

Thyme-Roasted Parsnips and Pears

Another scrumptious recipe from Ripe.  I have enjoyed this color-drenched cookbook and because it's that good I have attached a quick video of the book.  Once you view the video you'll soon see why I love it.  I'm a advocate for mixing things up and combining food groups that perhaps in the past were considered taboo.  Parsnips and pears go well together and are nutritionally good, too. Parsnips provide an excellent source of vitamin C, fiber, folic acid, copper, manganese and are low in calories.  Pears are members of the rose family and related to the apple and the quince.  They are an excellent source of fiber, vitamin C, and vitamin K (helps to protect your bones).  Easy to prepare and the aromas in the kitchen will make your tummy growl!
                                      
Serves 4
adapted from Ripe

4 large parsnips, peeled (454g to 680g/1 to 1 1/2 lbs.)
2 medium Bosc pears (454g/1 lb.)
1 tablespoon extra virgin olive oil
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried (more for garnish)
salt and freshly ground black pepper

Preheat oven to 218c (425f).

Cut parsnips in half crosswise at the point where the thicker top becomes narrow and skinny.  If the tails are thin, toss them on the baking sheet as is.  Otherwise, halve them lengthwise.  Slice the thicker tops in halves, quarters, or eights, depending on their width (aim for pieces to be relatively uniform).  Stand the pears up and slice them.  Add to the parsnips.

Drizzle with olive oil and sprinkle with thyme, salt and pepper.  Rub the seasonings in with your fingers and spread pieces out so they don't touch.  Roast 25 to 30 minutes, until golden brown and caramelized all over, turning once with a spatula.  Garnish with thyme.

The Culinary Chase's Note:  I love this combination! I used a mandoline to slice the pears. Fan pears out when roasting with the parsnips and watch to make sure they don't burn.  Parsnips have a sweet taste and when roasted with the pears, it's a match made in heaven.  Enjoy!