How To make Chicken with Anjou Pear Relish
RELISH:
1 Red Anjou Pear cored and chopped
(leave the skin on) 3 radishes :
(2 or 3)
2 tablespoons red bell pepper
1 sprig tarragon to taste
2 small basil leaves
salt :
a pinch pepper be generous 2 tablespoons slivered almonds :
as topping
SAUCE:
1/2 cup vegetable broth -- full-flavored
1/2 teaspoon balsamic vinegar
1/2 teaspoon tarragon vinegar
2 tablespoons fresh lemon juice
CHICKEN:
6 ounces skinless boneless chicken breast halves apportioned
salt and pepper 1/2 teaspoon lemon rind :
fine julienned
olive oil spray 1/2 teaspoon canola oil butter flavored
:
MENU 1/3 pound idaho potatoes :
scrubbed and cubed
2 cloves garlic minced
salt and pepper 1 teaspoon olive oil :
or less
1 teaspoon chopped fresh rosemary
8 ounces green beans -- fresh, steamed
NOTE - the chicken is seared in a grill on the stove top. The cooking is continued in a hot oven for about 5 minutes while you make the sauce.
Use a food processor to finely dice the pear, radishes and piece of red bell pepper. Add the tarragon and basil leaves, salt and pepper, and pulse a few seconds until incorporated. [Do no process the almonds.]
Next combine the sauce ingredients, adding things to the measure of broth.
Preheat a square grill pan on the stove top to high. Meanwhile, finely julienne cut a few quarter sized pieces of lemon peel and press the lemon into the chicken pieces. Sprinkle with a little salt and pepper. Grill in the hot pan, turning as infrequently as possible until the grid lines are a golden brown. Transfer to an oven proof dish and place in the oven to continue cooking for 3 to 4 minutes. Saute flipping constantly the minced pear mixture. Add the almonds and toss. Add the sauce liquids and allow to bubble and reduce by one third; the sauce retain some of his juiciness; add salt and pepper to taste. Flavor with oil or butter if you want.
Plate the chicken; top with the relish and and saucy juice. [260.5 CALS, 8.8 G FAT /MC est]
NOTES | Do not make applesauce. Avoid the temptation to press down on the relish with spoon or spatula. Makes enough relish for 3 servings; so if you serve 8-ounce chicken breasts, you do not need to increase the relish.
MENU | We served this with scrubbed Idaho (yes, Idaho! very good) potatoes; cubed, sauted briefly in garlic and olive oil; sprinkled with salt and plenty of pepper and minced fresh rosemary. They were roasted in a preheated 425degF oven, covered, for 25 minutes. Steam a fresh vegetable; we had green beans. [MENU: 360.4 CALS 11.3G FAT /MC est]
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Preserving Pears: Safe Canned Pear recipe with a Presto Electric Canner
Today we share How to Can Pears (Water Bathed Honey Pears).
Hi, we are Matt & Sara. Along with our 4 kids, our dog, a cat, 4 pigs, a lot of chickens and even more bees we have been developing our homesteading lifestyle. After over a decade on our property we are finally debt free and using our new FREEDOM to do what we have always wanted to do (be self reliant)! Today we share the water bathed honey pears recipe we love in this how to can pears video.
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3 parts peat moss or coconut coir
3 parts compost or worm castings
2 parts Perlite
Water
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5 minutes Quick Breakfast Recipe || Easy breakfast recipe || Quick & Tasty French Toast
#QuickbreakfastRscipe #Easytomake #Frenchtoastrecipe #Howtomakefrenchtoast #Frenchtoastintamil #Simplysamayalrecipes
INGREDIENTS : SERVES 2
——————————————-
Bread sliced 4
Egg s 3
Milk 2 tbsp
Cinnamon powder 1/5 th tsp
Sugar 3 tsp
Vanilla essence few drops
Salt a pinch
Butter 1 tbsp
Oil 1 Tbsp
——————————————————————————————
BREAKFAST RECIPE S :
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CHUTNEY RECIPE’S :
POTATO RECIPES :
VARIETY RICE S :
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ALL THINGS DRIED PEAR WITH MAGGIE BEER
Watch Maggie from her Farm Shop Kitchen in Barossa Valley as she walks us through, step-by-step, how to whip up an absolute crowd pleaser this Spring: Baked Brie with Mustard Pears.
Overripe Pears ???? No Worries Make it into a Yum-Muffins | Lizzy81 Dawkins
VlogStar
INGREDIENTS:
Pear and cinnamon muffins
2 cup (300g) plain flour
1 teaspoon bicarbonate of soda
1 1/2 teaspoon ground cinnamon, plus extra to dust
1/2 cup (110g) sugar
2 eggs, lightly beaten
1 cup (250ml) milk
2/3 cup melted Butter
2 pears, peeled, cored, diced
METHOD:
Pear and cinnamon muffins
1
Preheat oven to 200°C or 180°C fan. Lightly grease three 6-hole 1/3-cup muffin pans.
2
Combine flour, bicarbonate of soda and cinnamon in a bowl. Stir in sugar. Fold through combined egg, milk and oil until just combined. Gently fold through two-thirds of pear.
3
Spoon into prepared pans and top each muffin with remaining pear. Dust with extra cinnamon and bake for 20 minutes, until golden.
4
Cool for 5 minutes in pan before turning out onto a wire rack to cool completely.
Alex Guarnaschelli's Baked Brie with a Cranberry Chutney | The Kitchen | Food Network
Alex tops her creamy brie with a sweet and tart chutney that features cranberries, pear and a dash of pickle!
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Baked Brie with a Cranberry Chutney and Toasted Almonds
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Easy
Total: 45 min
Active: 20 min
Yield: 6 to 8 servings
Ingredients
Cranberry Chutney:
1 cup dried cranberries
1 cup dry white wine
2 tablespoons dark brown sugar
1 tablespoon unsalted butter
1 tablespoon apple cider vinegar
1/2 teaspoon cayenne
1 medium Bosc or Anjou pear, peeled, cored and diced small
1 cinnamon stick
1 tablespoon chopped pickles plus 1 tablespoon pickle brine
6 sprigs fresh flat-leaf parsley, leaves only
Brie:
One 1-kilogram wheel of Brie (2.2 pounds, 8 inches in diameter), chilled
Kosher salt
1/2 cup whole almonds with the skin on
Baguette, crackers and crudités, for serving
Directions
For the cranberry chutney: In a medium saucepan, add the cranberries and wine. Bring to a simmer over medium heat; simmer until all the liquid cooks out, 8 to 10 minutes. Stir in the brown sugar, butter, vinegar, cayenne, pear and cinnamon stick. Cook until all of the ingredients meld together, 2 to 3 minutes. Let cool.
Remove the cinnamon stick from the chutney, then stir in the pickles, brine and parsley. Taste for seasoning. The chutney will last up to a week stored in a resealable container in the refrigerator.
For the Brie: Preheat the oven to 350 degrees F.
Place the Brie on a flat surface. Slice the top layer of rind off the top so it looks like a Brie swimming pool. Place it in the center of an ovenproof baking dish you can serve the cheese in. Sprinkle some salt on the Brie, sprinkle the almonds around it and bake until slightly gooey and warm, 12 to 15 minutes.
Serve the chutney in a bowl on the side or spooned around the edges of the cheese with the almonds. Serve with baguette, crackers or crudités.
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Alex Guarnaschelli's Baked Brie with a Cranberry Chutney | The Kitchen | Food Network