Pear Bars in Paula Deen Cookware

If you are a little tired of pumpkin pies, and it's not even Christmas, then consider this nice little treat. It is still nice and wintry, but it won't make you resent the pumpkin! I've also heard that pumpkin is in short supply, so relieve the shippers and switch to another in-season product. Its unique moisture and flavor will make it a hit!

Bake the bars in a 9" square stoneware baker (which you can win! see below) or double the recipe and put it into a 9x13" baking pan.

Pear Bars

¼ cup Butter, melted (1/2 stick)

½ c Sugar

1 Egg, beaten

½ t Vanilla extract

½ c Pear Puree baby food

1/2 cup Milk, 1% or almond milk

2 cups Pamela’s Gluten-Free Baking Mix (has baking soda) (or use 2 cups favorite gluten-free flour mix and 1 1/2 tsp baking powder)

scant ¼ tsp Salt

1 cup Butterscotch pieces

1 Bartlett Pear

1/2 cup Lemon-lime soda pop

1 bottle Caramel sauce, warmed slightly (one with a squeeze top is convenient)

Using a stand mixer and flat beater attachement, beat the sugar and butter together until creamy. Stir in the pear puree, milk, egg, vanilla. Beat until smooth. Stir in the flour and salt thoroughly. Dough will be stiff. Fold in the butterscotch pieces. Pour into a 9" greased stoneware baking pan. Bake at 350 degrees F for 35 minutes or until knife comes out clean. Cool before cutting.

Thinly slice the pear, and dip slices into soda pop to prevent from browning.

Place one bar on a dessert plate. Lay three slices of pear next to it. Drizzle caramel sauce over the top for a sweet garnish.

Merry Christmas, my friends!

~~~

Stoneware is one of the easiest items to bake in, and a 9" stoneware baking pan is a versatile item that easily fits into even well-stocked kitchens. The Paula Deen Cookware collection is both functional and beautiful, and the stoneware is especially handy. The benefit of cooking with stoneware is that the browning of the crust is more even, because heat is distributed throughout the surface of the pan.

Reader, you have the unique opportunity to win this stoneware pan for Christmas! You can also check out other great Paula Deen Cookware items by clicking on the picture below.

Cookware.com has allowed me to offer the stoneware pan to one of my readers! The winner will be chosen at random, based on those who comment on this post. Let me know what your favorite baked Christmas dessert is, and I will select a random reader from the response.

Happy Holidays!

Food has Moved!

New Blog site! I am starting a new food blog, so we can have our family food experience and my professional food experience in two places. Check it out! Click on the title.

www.peasonmoss.blogspot.com

What's with Peas on Moss? You'll have to read my other blog page!!

Thanksgiving in the Northwest

Thanksgiving has come and gone, and I am just getting to write my recipes down. I had posted in the beginning of the month, but the post landed below the post about the state fair (technology...)

This year, we gathered at Joshua's parents' home with his brother, Matt, and wife, Brittany; Brittany's brother and kids; Aunt Marilyn, and Grandpa Owen. We all contributed different dishes, but I forgot to photograph those, so you just have to look at mine.

I discovered a well-stocked grocery store in Mill Creek called Central Market. There are only a few locations for this store, and Kassi, my coworker, got me hooked on this one. They have a multi-aisle Asian Food section, including a sushi bar, a wine and sparkling drinks section, a large bulk bin section, and a large self-serve deli that even has Indian items. They even sell Paneer cheese, which is an Indian cheese that is cooked into a spinach dish. They also have a demonstration kitchen in the center of the market, near the fish and meat counters, and they were featuring holiday recipes, including gluten-free pies, gluten-free gravy, and gluten-free wild rice stuffing. Naturally, I picked up all of those recipes.

So this year, I used the Central Market recipes to inspire my creations. I have been getting adjusted to my mini-stove (really, I think it's 4 inches skinnier than "normal" stoves), and I bought a smaller sized Pampered Chef Stoneware Bar Pan (Thanks Diana!) that fits perfectly in the oven.

I volunteered to make the dressing/stuffing because Joshua is gluten-free, and it gives me the opportunity to experiment with different recipes. When we lived in Texas, I was introduced to cornbread dressing by the Longhorn Dining Facility's kitchen staff, and I haven't looked back. But I have changed it every year. It's quite easy to make a gluten-free cornbread using Pamela's Baking Mix (sold in bulk at Manna Mills, a natural food store off N. 220th). The recipe can be found on Pamela's website (www.pamelasproducts.com). I essentially make a sweet cornbread two days in advance and cut it into 1/2 inch squares and pile it on a baking sheet and leave it in my oven to dry out. Then I put the dressing together in the morning on Thursday. It came together quickly, because I had done my shopping and chopping (hey that rhymes!) earlier and spaced it out over several days for less than an hour per day, usually alongside something I was cutting for dinner anyway. You'll notice that there is chicken sausage in the dressing to give it a meatier flavor, but it can be omitted.

Cornbread Dressing

2 tablespoons butter

4 stalks of celery (1 cup), chopped finely

1 medium yellow onion (1 1/2 cup), diced

2 carrots, peeled and diced

1 pound chicken sausage, browned and diced

1/2 cup sauteed mushroom pieces

1 tablespoon dried sage, rubbed or ground

8 cups day-old cornbread cubes

2 eggs, lightly beaten

2 cups chicken stock

1/2 tsp salt

1 tsp black pepper, freshly ground

1/2 cup finely chopped pecans

1 granny smith apple, diced finely

Heat oven to 350 degrees. Lightly grease 2 9x13 inch baking pans (or use 1 oven-safe slow-cooker pot and one baking pan). Saute the celery, onion, carrots, sausage, and mushrooms in the butter over medium high heat in an extra large pot. Stir and continue sauteeing until onions are translucent and slightly sweet. Stir in the cornbread cubes. Combine the eggs, salt, pepper, and chicken stock. Pour over dressing. Stir in pecans and apple. Divide evenly into the prepared pans. Bake for 40 minutes or until cooked through (internal temperature of 165 degrees). Moisten with additional chicken stock, if needed.

On Black Friday, I had the chance to go downtown (which is 5 blocks from us) and watch the Downtown Parade. I also wandered into Nordstrom and a few other stores; there were only a few people scooping up the great deals (see pictures of streaming people). Sadly, Joshua had to work and missed the shopping. After his work, we went to the Westlake Center and watched the tree lighting, Macy's star lighting and fireworks. The Men's Chorale, Women's Chorale, and Girl's Chorale performed some pieces, and two other groups - Straight No Chasers and the cast from White Christmas - performed some signature songs as well. Then we had Jacalyn and Brandon over for dinner. Such fun. And, to answer your question, we had Spaghetti Bolognese, not turkey.

One thing that I find to be an especially Northwestern habit is the consumption of coffee. I definitely enjoy my coffee as often as I can, and I find there's a constant thought repeating in my head, whispering, "You feel like a Pumpkin Spice Latte." The cravings are almost daily.

Whenever I'm walking around downtown I count the paper coffee cups around. I would bet that every 5th person I walk past is carrying a latter, and it's almost always Starbucks. I also read with interest the articles written about finding the best coffee in town. There are dozens and dozens of "good" coffee shops, not including the ones whose coffee didn't get rated. We're not even scratching the surface of the numbers of different, independent coffee shops around.

The parade was no different; coffee business did well that day. I noticed this family man bringing much-needed necessities to his family at the parade. After the parade finished, I noticed that the trash bins also had a dose of coffee (cups) to keep them warm on the cold but sunny and dry winter day. I promise you, this picture is exactly how the trash bin looked.

Happy Thanksgiving friends! Looking forward to a great Christmas holiday season!

Puyallup State Fair

We went to the state fair this year, and this is my second state fair ever, I think. The World Cafe (www.worldcafes.net), for whom I have been doing menu development and nutrition analyses, hosted a cooking demo at the fair, so I had a chance to test my ability to cook and speak at the same time. I drew on my years of experience watching television chefs, and I think we did fairly well.

I taught guests how to prepare Greek Chicken, a meal based on recipes written by Graham Kerr (The Galloping Gourmet - www.grahamkerr.com) and created by Day by Day Gourmet (www.daybydaygourmet.com). It's an easy meal, because it's prepared in various steps and placed in storage bags. All I had to do is thaw it, follow the directions, and plate it beautifully. Kassi was my beautiful assistant, Brad did the big selling, and Felicia did a lot of the sampling work. We were a great team! The photos were taken by our graphics girl, Jess Lundie.

In addition to the cooking demos, Steve, Michelle, and Josh joined me for touring around the Fair. We went to the 3-D show of Al's Brain. Hence the hot glasses.

Finally, the Fair Scone is famous. People apparently buy dozens of them to take home, and the mixes are sold in packages. All you do is add water. I bought two. One with jelly and one plain. Not bad... but not the scone I was expecting. Although it's more like a triangular biscuit, it lacked the creaminess and the underlying sweetness that I'd gotten used to in a scone. It tasted like a less-bitter Bisquick biscuit. Eh... I probably wouldn't rush out to get them again. But for $1.25 it's one of the cheapest eats at the fair.

Hiking in the Northwest with Joshua

Joshua's goal for this summer was to GET OUTDOORS, and he has taken me along on some good hikes. We found a website that essentially talked about making sure you prioritize those activities that will help to refresh your soul, and for Josh, it includes being outdoors.

So, here's the summary of the hikes we've done:

Little Si

Tiger Mountain

Mt. Si

A glacier on Mt. Rainier

A few other random trails

Something that I find a little strange is that you can hear the interstate no matter how far into the trail you've hiked. Josh theorized that electric cars might cut down on the sound, but the noise of moving parts can't really be eliminated. I think that's just part of hiking near the city. The great thing is that most of the hikes were only 1 hour away. Very accessible.

I have really enjoyed the fact that Josh works for REI now, because he knows all sorts of random information about proper clothing to wear when we go hiking. Maybe next summer we'll get new shirts or something so you can tell that we went on several hikes and wore different "outfits" rather than simply looking like we did all of this in one day.

Josh has had the opportunity to go on a few more trainings for REI hosted by different clothing companies, so he comes back each day with a new "favorite" brand. I think we've settled on what we'll purchase, so we'll be debuting our clothes soon!

Seattle Farmer's Markets

This summer has been a time to really absorb all the great sights and sounds of the agricultural community of Seattle. Entrepreneurs in Washington are like those in Colorado - passionate, knowledgeable, and resolute. The support of the farmers is equally passionate. I couldn't help but be thrilled by the things I saw. Here is a summary of them.

The best way to take advantage of the market is to get to know the marketeer from whom you are buying your food. They will definitely know a way or two to prepare the items you're buying. An easy way to enjoy the items are you are sampling is to simply eat it raw (where appropriate) or roasted with a little olive oil, salt and pepper. It gives you a chance to sample the items most cleanly.

Food Bank at Pike Market

Giving in Tougher Times

Published in Pike Place Market News, Oct 2009

It's a bright and early-ish Tuesday morning, and a line has already formed. About 325 people walk through the doors of the Pike Market Senior Center's Downtown Food Bank each Tuesday and Thursday, and within hours each of those visitors leaves with a bag of groceries with three-days worth of food and miscellaneous supplies. Between twelve and twenty volunteers work these days alongside Matt Brouwer, the full-time Food Bank manager, and part-time workers, Lynne and Rudy, to ensure that donated goods are sorted, labeled, and distributed to clients of the program. 5,000 to 10,000 pounds of food are received and distributed each week, and donations come from organizations and businesses from all over the city, including the merchants at the Pike Market. Some 400-700 households benefit from the services of this Food Bank, and volunteers and clients are able to give and receive encouragement and food supplies.

Mr. Brouwer is the new director of the Downtown Food bank, and he has designed it to resemble a grocery warehouse to provide clients the ability to make choices about the items they select to take home and to create a more welcoming environment. He emphasizes the ability for the clients to choose, and he wants to develop the Food Bank into being the best in the area by offering the best selection of food. “There can be a shame factor in standing in a Food Bank line,” he comments, “and we want to remove that barrier and others” to encourage clients to feel more comfortable and continue coming back as needed. Clients come from a variety of backgrounds, including socio-economic, racial, and occupational. No questions are asked, and no one is turned away from the Food Bank.

The close connectedness to the farmer stands and businesses in the Food Bank is obvious in the items that have been provided. Greek-style yogurt, frozen fish, vegetables, and other food staples are stacked in boxes. Since this is the peak of the harvest right now, a section of the miniature grocery store is dedicated to fresh produce, most of which is donated from the farmer stands that occupy booths just a few hundred feet away from the Food Bank. Not only are food items given out, but personal items and special dietary items can also be provided upon request. Most of the items donated are turned around and given out as quickly as possible. Although a good variety of items are consistently given out, more items and more variety would always be welcome and gladly received.

The financial support and food donations are what allow the Food Bank to continue giving food to neighbors in need. Organizations such as the Market Foundation, Food Lifeline, and the Northwest Harvest keep the Food Bank stocked with supplies. City funding on several levels has also helped to keep the Food Bank thriving and available for clients. In addition to donations, men and women donate their time to serve their community and their neighbors. Some of the volunteers, like a fellow named “T” and another named John, are both volunteers and clients themselves. “T” collects several packages of food and delivers it to some of his neighbors who aren't able to make it to the Food Bank during distribution days. John had been strictly a client of the Food Bank and had recently found himself with some extra time on his hands, so he began donating his time. Now these men and several other volunteers come to sort food and assist clients with their food selections. That so few men and women can impact so many households is a testament to the support provided by the Food Bank and the secondary support provided by the city and the Market businesses.

These more challenging economic times have signaled changes for many people, and for some, that has meant transitioning from donating time and money to the Food Bank to standing in the lines as clients. Although the Food Banks nationwide have seen an increase of clients over the past few years, Mr. Brouwer hesitates to give a recessed economy too much credit. “Cost of living has increased, but wages and work have not been enough for some people to support themselves,” he explains. The economic boom we all enjoyed in the past decade has “not made a dent on hunger in twenty-five years,” and he doesn't expect that Food Banks will ever find themselves empty of clients.

If you would like to donate money, products, or service to the Food Bank, contact Matt Brower by email at matthew.brouwer@pmsc-dtfb.org or by calling 206-626-6462. You can also visit the website at www.figgypuddingpmsc.org. Donations in good condition and meeting specific standards are accepted continually. Please contact a representative at the Pike Market Senior Center and Downtown Food Bank for details.

Last Days of Summer

Seattle has been mindboggling for me, and I have tried to thoroughly take advantage of the great summer that we've had here. The Pike Place Market has long held a dear place in my heart, and the different merchants and artisans have not failed to disappoint. Selected images of my daily wonder are offered here to tantalize your imaginations. If you haven't yet visited the Market, you really must plan a trip next summer. The variety of food, the talented musicians, and the wonderful people you meet are sure to dazzle. I thought that working in/around Seattle would diminish its fabled glory for me, but it has only increased my fascination and amusement. More to come...

Elaine and Jesse invited us to go to Herron Island with them, and I had my first taste of digging for clams and mussels (pictured above) and swinging on a tire swing! The swing extended out over the receded tide and threatened to throw you to the sea, but I survived! I know, I'm so brave. The mussels were extremely delicious, and we enjoyed a pasta dish suited for kings! Or average Washington transplants who spent the early morning diging up the clams...

Matthew and Brittany were wed on Aug 29th, and Carol and I ventured to the Des Moines Farmer's Market to check out flowers to decorate the chapel. The flowers in Seattle are just stunning. Here's a snapshot of a typical bouquet sold at any market for just $10-15 depending on the vendor. Colorado, sorry to say, cannot rival the bouquets here. The wedding, in case you were curious, was absolutely beautiful. Brittany's bridesmaids were adorned in darkish pink gowns, and Brittany's mermaid-inspired dress was one of the most classy designs I've seen. Matthew dressed his groomsmen in fancy tuxedos, and the wedding was a lovely ceremony at the Seattle University St. Ignatius Chapel. The reception at the Mayflower Hotel, in downtown Seattle, was enjoyable, and the dancing went almost to midnight. I would know, because I nursed blistered feet for days afterwards! But it was so worth it! Congratulations M&B!

We've been enjoying the summer with good friends and spiffy festivals. This giant Salmon graced the Ballard Seafood Fest. Steve and Michele graced us with our presence and patiently accompanied me to the adjacent farmer's market. What fun! I can't wait to see what other festivals have yet to happen and to return to the ones I missed!

Pictured below, I've been assisting with the culinary development of the World Cafe in Puyallup (http://www.worldcafes.net/). This is the cafe side of Day by Day Gourmet, a company based on the idea that convenient food can be mostly prepared at home and meet the nutritional restrictions to have a healthy impact on your life. The affordable dinners are packaged in sets of 12 and can be portioned from 1-6 servings. Go to www.daybydaygourmet.com to get more information about those. The World Cafe provides tasty and non-indulgent breakfasts and lunches, and I've had my fingers in most of the second draft of these recipes.

We're going to be at the Puyallup Fair three times doing cooking demonstrations, featuring the Day by Day Gourmet dinners and providing copies of our World Cafe menu. If you're in the area, please stop by. We'll be there 9/19 @ 6:00, 9/23 @ 3:30, and 9/26 @ 10:30. We can be found at the Pavilian/Home Arts building on the second floor. We'll have food to sample as well!

In my work to continue the development of Day by Day Gourmet dinners, I frequently test the recipes and the cooking instructions on different people. Bill, my father-in-law, is an excellent tester for the work, because he is detailed and doesn't attempt to assume what the instructions meant to say. Here he prepares the Gold Medal Apple BBQ Chicken. Brittany is advising him.