turnovers

we saw this pear at the market and just couldn't resist his perfect shape and adorable dried leaves - isn't he cute? we bought a few extra and headed home with only a pear portrait in mind. so now what? this recipe from molly inspired me to make an incredibly easy & dangerously delicious little pastry. it's amazing what a little puff pastry can do! this is a great recipe to use with any extra fruit you have on hand (like apples & cinnamon), although watch out for very "wet" fruits making a soggy pastry. a pear turnover & a cup of stumptown coffee is a wonderful way to being your day. (we're currently working out way through latin america!)

Pear Turnovers

makes 9

1 1/2 lbs. firm pears, peeled, cored & cut into 1-inch pieces

1/8 cup water

2-3 tbs sugar

juice of 1/2 lemon

1/2 tsp cardamom

1 package frozen puff pastry (this is our favorite), thawed

1 egg, beaten with 1 tsp water

2 tbs demerara or turbinado sugar

place pears, water, sugar and lemon juice in a small saucepan and bring to a boil, stirring occasionally until sugar dissolves. cook for about 5 minutes or until pears are very tender but not too mushy. you can add a few tablespoons of water if the mixture is much too dry. remove from heat and stir in cardamom. cool completely.

preheat oven to 400 degrees F and line a baking sheet with parchment paper. roll out puff pastry into a 15-inch square. cut pastry into nine 5-inch squares. place a generous tablespoon of filling in center of each square and lightly brush the edges of pastry with beaten egg. fold half of pastry square over the filling to form a triangle and press the edges firmly with fingertips to seal tightly. brush the top of pastry with beaten egg and sprinkle with coarse sugar. using a sharp knife, make 3 small slits on the top of each triangle to allow steam to escape. place triangles on baking sheets and refrigerate 15 minutes. bake turnovers until beginning to color, 15 minutes. reduce oven temperature to 350 degrees F and continue baking until golden brown, 10-15 minutes longer. serve slightly warm or at room temperature. enjoy!

fall starter

here's a quick salad that you can throw together to impress dinner guests that is much more sophisticated tasting than it is difficult to make. the combination of sweet pears and maple syrup is offset by salty gorgonzola cheese and smokey bacon - yum! try it with different combinations of cheese, nuts and firm fruit for an ever changing fall starter. is anyone else getting excited for Thanksgiving next week? we have friends coming from santa barbara and boston and can't wait to start cooking - it's definitely the best food holiday of the year.

Fall Pear Salad

serves 2

2 ripe firm pears, such as bosc or anjou

1 green onion, sliced

3 slices cooked bacon, crumbled

1/4 cup gorgonzola cheese, crumbled

1/4 cup hazelnuts, toasted and coarsely chopped

1/2 lemon, juiced

1 tbs maple syrup

3 tbs hazelnut oil

approx. 1/4 cup olive oil

fresh cracked black pepper

core pear with an apple corer, trying to keep pear whole. slice into 1/8-inch thick rounds and combine in a bowl with green onion, bacon, cheese and hazelnuts. in a small bowl, combine lemon juice, maple syrup and hazelnut oil. slowly whisk in olive oil, taste and adjust seasoning to your liking. toss salad with dressing, plate and garnish with pepper. enjoy!