Recipes + Blog
RECIPE
Poached Pear with white chocolate sauce and berry reduction
Servings: 6 pears
Ingredients
2 quarts (64floz/1800ml) water
2 1/2 cups (20oz/565g) granulated sugar
2 cinnamon sticks
1 medium orange sliced
Several star anise
Wine of your choice. If you want the pears white, use white wine.
6 firm pears peeled and the bottoms cut flat so that they can stand upright
Instructions
In a large pot, heat water and sugar until sugar is dissolved.
Place the cinnamon sticks, orange, star anise and pears in the water.
Cut a circle of parchment paper large enough to fit in the pot on top of the pears. Cut a small circle in the middle for venting and place it on top of the pears in the water.
Keep water at a very gentle simmer and cook until the pears can be easily pierced through with a knife, about 20 minutes (more or less, depending on the size, variety, and firmness of the pears).
Let pears cool in their liquid.
White Chocolate Sauce
(For vegans, use dark chocolate.)
Over a double boiler break up the pieces of chocolate and gently let them melt. You can add any sort of “cream,” dairy or vegan, and let it become the consistency of melted ice cream. Put aside.
Berry Sauce
This sauce can be made with any berries in season, or frozen is fine also.
Blitz the berries in a very strong blender or Cuisinart. When that is done, you will want to put them in a sieve with fine mesh. If you don’t have this, use cheese cloth, and put through until smooth as silk.
Add sweetener to taste.
Serve
Serve at room temperature with both sauces gently sitting on the bottom of the plate, another option would be salted caramel sauce or however you wish!
Store pears in their liquid in an airtight container in the refrigerator for up to 5 days.
Tofu often gets a bad rap because of misconceptions or experiences with poorly prepared tofu.
Tofu's texture can be off-putting to some people, especially if it's not cooked or
prepared properly. Tofu itself doesn't have a strong flavor, which can be perceived as boring or unappetizing but the opposite is true.
However, this can be an advantage as tofu readily absorbs flavors from marinade, sauces, and spice. In some cultures, tofu is not a staple food, so people may not be familiar with
how to cook or incorporate it into meals. This unfamiliarity can lead to negative perceptions
There are misconceptions about tofu being only for vegetarians or vegans,
leading some to assume it lacks nutritional value or taste.
There are 3 kinds of Tofu. Silken is mostly used for smooties and tofu tarts. Medium Tofu must to pressed
to get rid of excess water before using. The best Tofu to use for cooking is Extra Frim Tofu.
There's a common misconception that consuming soy products like tofu
can lead to an excess of estrogen in the body due to the presence of phytoestrogens, which
are plant compounds that have a similar structure to estrogen. However, scientific evidence
suggests that moderate consumption of soy foods, including tofu, does not have significant
effects on estrogen levels.
In fact, research indicates that the phytoestrogens found in soy may have beneficial effects on health, including reducing the risk of certain cancers (such as breast and prostate cancer), improving heart health, and alleviating menopausal symptoms.
Unless someone has a specific medical condition or is advised otherwiseby a healthcare professional, moderate consumption of tofu as part of a diet is considered safe and can be
beneficial for health.
Despite these misconceptions, tofu is a versatile and nutritious food with numerous health
benefits. It's an excellent source of protein, low in calories, and rich in nutrients like iron,
calcium, and magnesium. With the right preparation and seasoning, tofu can be delicious
and satisfying in a variety of dishes.
Tofu Teriyaki
14oz.firmtofu
(1 package, 400g)
1/4 cup cornstarch (plus 2 teaspoons)
cup vegetable oil
1 teaspoon ginger (freshly grated)
1mediumonion(thinlysliced)
2 tablespoons mirin
2 tablespoons soy sauce
2 teaspoons dark soy sauce
1 tablespoon brown sugar or maple syrup
1 teaspoon sesame oil
1/2 cup water
1 scallion (chopped, optional)
Steamed rice (to serve)
Toasted sesame seeds (optional)
INSTRUCTIONS
Pat the tofu dry with a papertowel,and cut into 1-inch cubes Add the1⁄4cup of cornstarch to a shallow bowl, and dredge the tofu pieces until they all have a light coating of cornstarch. Heat the vegetable oil in a cast iron or nonstickpan over medium heat.Add the tofu pieces to the pan,and fry on all sides until golden.Remove the tofu from the pan and set aside.
Add the ginger to the pan, and cook for 1 minute until fragrant. Add the onions and stir-fry for 2-3 minutes. Then add the mirin, soy sauce, dark soy sauce, brown sugar, and sesame oil. Bring the mixture to a simmer.Meanwhile,dissolve the remaining two teaspoons of cornstarch in1 /2cupwarmwater.Add to the sauce and onions,along with the cooked tofu.Toss everything together for 1minute, until the sauce hast hickened and the tofu is coated in the sauce. Stir in the scallions.
Serve over steamed rice with some toasted sesame seeds if desired.
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wendysvegetariankitchen.com
BLOG POST
Why does Tofu get such a bad rap?
BLOG POST
How to Find the Right Private Chef to Cook for Your Party
Investing just a small amount of time upfront can save you hours for every chef you interview.
Here are four simple things to consider to make the hiring of a private chef easier:
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Insurance
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References
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Interview
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Do they like to communicate they way you do, whether that’s phone, email, or text?
Are they flexible and accommodating or are they rigid and uncompromising?
