Friday, September 26, 2014

Fall Pears and Other Delights

Pyracantha climbs up my foundation.
Don't you just love the yummy colors of fall -- oranges, yellows, crimson reds. The pyracantha berries are out in full force.

I've harvested some of the last of my orange zinnias, and popped them into a little vessel with some garlic chive blossoms. (Nevermind that I didn't intend to grow garlic chives; I meant to get regular chives,)  But the blossoms are nice, nonetheless.

Zinnias and garlic chives blossoms.

I bought a bag of pears at Trader Joe's, and as luck would have it, they all ripened at the exact same minute.  I love a good pear, but there are only so many I can eat within a couple of days.

So I looked for a couple of recipes that could make use of the ripe fruits. I found two winners: a pear chutney recipe (below) and a pear cake recipe from the Food Network.

The chutney recipe is from Martha Stewart. It's chunkier than your average chutney, but full of flavor and a lovely condiment to accompany pork and chicken. Maybe also good on a grilled jarlsberg cheese sandwich!

Martha's Pear Chutney (with my minor modifications)

1/2 cup pecans, broken into pieces (I used walnuts)
  • 1/3 cup raisins
    1/4 cup balsamic vinegar 
    2 1/2 tablespoons unsalted butter 3 medium shallots, thinly sliced (or sweet onion)1 tablespoon sugar 3 large Bosc or Bartlett pears (about 2 pounds), peeled and dicedSalt and freshly ground black pepper 1 tablespoon fresh rosemary, coarsely chopped

Heat oven to 350 degrees. Spread nuts on a baking sheet, and toast until lightly browned and fragrant, about 10 minutes. Remove from oven, and set aside to cool.
Chutney simmering in skillet.
  1. In a small saucepan, combine raisins with 2 tablespoons vinegar and 2 tablespoons water. Place over medium-high heat until simmering. Simmer until raisins have plumped, about 5 minutes. Remove from heat, and set aside. 

  2. Melt butter in a skillet over medium heat. Add shallots, and saute until lightly browned and transparent, about 3 minutes. Sprinkle with sugar and continue to cook until golden brown. Add pears and reserved raisins in their liquid; cook until pears are tender. 

  3. Add remaining 2 tablespoons balsamic vinegar, and cook until slightly thickened, about 5 minutes. Season with salt and pepper to taste. Stir in rosemary  and reserved toasted nuts. Serve warm, or dish into jars with tight lids and freeze for later use.

  4. Have a splendid autumn. 

Tuesday, August 26, 2014

You Say Tomato...

...I say, thanks for this easy, yummy summer recipe, Ina!

The sliced tomatoes, tossed with the rest of the
ingredients, ready to marinate.

Cherry tomatoes are almost always good, even when it isn't tomato season. I found some sold on the vine -- they were a luscious dark red, and juicy-sweet.  How fortuitous to then stumble upon Ina Garten's recipe for Summer Garden Pasta.  What's more, I could also use some of the last of my garden basil in this dish.

I tossed all the ingredients in a bowl, and went for a swim. At dinner time, all I had to do was throw together a salad while the pasta boiled, and voila.

Ina's Summer Garden Pasta

4 pints cherry tomatoes, halved
Good olive oil
2 tablespoons minced garlic (6 cloves)
18 large basil leaves, julienned, plus extra for serving
1/2 teaspoon crushed red pepper flakes
Kosher salt
1/2 teaspoon freshly ground black pepper
1 pound dried angel hair pasta
1 1/2 cups freshly grated Parmesan cheese, plus extra for serving

Combine the cherry tomatoes, 1/2 cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl. Cover with plastic wrap, and set aside at room temperature for about 4 hours.

Just before you're ready to serve, bring a large pot of water with a splash of olive oil and 2 tablespoons salt to a boil and add the pasta. Cook al dente according to the directions on the package (be careful - it only takes 2 to 3 minutes!). Drain the pasta well and add to the bowl with the cherry tomatoes. Add the cheese and some extra fresh basil leaves and toss well. Serve in big bowls with extra cheese on each serving.

The online recipe even includes some how-to videos, though you won't need visual help creating this simple dish.

5 hours later, tossed with cooked
Dreamfield's low-GI spaghetti.
My only revision was to use spaghetti, since I didn't have any angel hair on hand.  I don't think the dish suffered one bit.

Time to chow down with a nice Zin. 

Monday, August 18, 2014

Virginia's Own High Line

My friend Mark and I walked through Freedom Park in Rosslyn, Virginia the other day. He's been to New York's High Line, and made an astute comparison.

NYC's High Line is a mile long and built on a now-unused railroad. Freedom Park in Arlington, Virginia towers above a busy road just across the river from DC, giving pedestrians a striking alternative to dodging traffic below.

Enjoy the unexpected beauty of an urban walk in these photos. 

The Lynn Street arch is an
unassuming entrance to Freedom Park. 
Within a few steps, lush yellows and greens provide a
welcome contrast to concrete and gritty
red brick buildings.

About 1/4 of the way up to the top.

Coreopsis softens a concrete wall and
metal railings. 

Who doesn't love black-eyed  Susans?

More Susans on the other side of the walkway, just in front of
grasses standing guard.

Groundcover roses, with a
grass cowlick sticking up behind.

Up, up, up.

Russian sage. 

Taking a lunchtime break in the shade.

Japanese Forest Grass.

At the top.

Bocce ball, umbrellas, and benches at the top.

Starting down the other side. The Artisphere sphere is a remnant of the old Newseum.

Continuing on down the hill. The ubiquitous but always welcome impatiens add a punch of color.

Benches in the shade of crape myrtles provide a nice lunchtime seat.

The Artisphere globe, reflected in an office building,
punctuated by a crape myrtle to the right.

Friday, August 15, 2014

When the Ordinary Is Extraordinary

What is it about orange with turquoise? What a yummy combo.  Howard Johnson was onto something! Here are a few pedestrian marigolds and zinnias in a handmade vase in a jaw-dropping turquoise color.  Stunning, no?

I think the combination's yumminess might have something to do with their locations on the color wheel. Remember learning during art class that colors on opposite sides are complementary? Turns out your teacher was right.

Color wheel graphic courtesy of HGTV.

What are your favorite combos?