My fascination with Korean Pears

Friday, January 18, 2008


Sorry that my last blog post was about the Macbook Air. Well, back to food.

Last night I got bored and I got hungry so I decided to make myself a descent meal. So I pan seared a lamb chop and then baked it in the oven with some roasted garlic, rosemary, and lemon zested butter that I happened to have left over from my baked chicken night. I also threw a half a tangerine, green beans and a couple of tomatoes into the roasting pan and popped it into the oven for 10 minutes at 250 degrees Farenheit.

I picked up a couple of Korean pears and I wanted to see if I could make poached pears in red wine. I poured the wine into the sauce pan and then made a light roux with butter and flour and popped it in with the wine and let it simmer. Then I threw in half of a skinned Korean pear with a bit of sugar, a cinnamon stick, cardamon, and half of a tangerine. I let this boil and then simmer for 30 minutes- hoping the pear would be soft and silky.

The pear wouldn't give into the heat. I eventually gave up and pulled the pear out and added a bit of 99% dark cacao to the wine sauce and the result was this luscious sauce that I plan on using when I make a coffee encrusted steak.

This is what I do when I get a night off and I get bored. Luckily, Terry was kind enough to come over and taste a few of my creations.

Alright, I'm going to the Zelen Wine Party now. I'll catch you all later.

Dan

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