We've come full circle and I am thrilled to be hosting The Food Matters Project once again, my first for 2013. Last April I selected a recipe full of Springtime flavors: Fish Braised in Rhubarb Sauce. My first attempt was rhubarb-less; my second attempt was successful. I will definitely be making that again when rhubarb appears on market shelves in a few months. In November, I hosted Braised Beef with Barley.
This time, my recipe pick was driven by an admittedly silly play on words; I wanted to cook a "We're quite a 'pear'!" dinner for Jake...not for Valentines'. I actually - and unapologetically - boycott Valentines' (click to read why I really dislike this 'holiday.'). So, we did this dinner this weekend, two full weekends early.
I chose Mark Bittman's Cardamom-Scented Pear Crisp for The Food Matters Project piece and - inspired by the magical combination of cardamom and pear - rounded out the dinner, using them in all three courses. I'd made an Earl Grey Poached Pear Salad for Thanksgiving that was fabulous. So I repeated it and drizzled it with a vinaigrette made with cardamom, pumpkin seed oil, olive oil, and pear vinegar that my parents had given me.
If you know nothing else about making vinaigrettes, remember this ratio: three parts oil, one part vinegar. Then you can add any herbs or spices that you want.
Click Title, above, for Recipe Post
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