Crunchy, Nutty, Fruity, Sweet: Pear Almond Custard Tart for Thanksgiving
Cookbook Review: Home Baked Comfort by Kim Laidlaw
Two Unique Yet Familiar Holiday Side Dishes
Rainy Day Pear Pot Pie
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Goodfriend","firstName":"Wendy","lastName":"Goodfriend","slug":"wendy-goodfriend","email":"wendy@wendygoodfriend.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"I was the Senior Digital Producer for KQED Food up until July, 2018. 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Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.","avatar":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g","twitter":null,"facebook":"bayareabites","instagram":null,"linkedin":"wendygoodfriend","sites":[{"site":"jpepinheart","roles":["administrator"]},{"site":"about","roles":["editor"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"science","roles":["administrator"]},{"site":"checkplease","roles":["subscriber"]},{"site":"food","roles":["author"]},{"site":"essentialpepin","roles":["administrator"]}],"headData":{"title":"Wendy Goodfriend | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/wendy-goodfriend"},"kim-laidlaw":{"type":"authors","id":"5015","meta":{"index":"authors_1591205172","id":"5015","found":true},"name":"Kim Laidlaw","firstName":"Kim","lastName":"Laidlaw","slug":"kim-laidlaw","email":"kim_laidlaw@yahoo.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Kim Laidlaw is a cookbook author, editor, food writer, producer, project manager, and baker who has been in the kitchen covered in flour since she was big enough to stir the biscuit dough. She has over 16 years of experience in book and online publishing, and a lifetime of experience in the kitchen. \r\n\r\nHer first cookbook, Home Baked Comfort, was published in 2011; her second cookbook, Baby & Toddler On the Go, was published in April 2013; and her third cookbook, Williams-Sonoma Dessert of the Day, was published in October 2013. \r\n\r\nShe was the first blogger on KQED’s Bay Area Bites blog, which launched in 2005, and previously worked as a professional baker at La Farine French Bakery in Oakland, CA. She lives in Petaluma with her husband and their child, whom she cooks for everyday. Find out more at \u003ca href=\"http://www.kimlaidlaw.com\">http://www.kimlaidlaw.com\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twitter":null,"facebook":"kimilaw","instagram":null,"linkedin":"kimlaidlaw","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kim Laidlaw | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/kim-laidlaw"},"stephanie-rosenbaum":{"type":"authors","id":"5038","meta":{"index":"authors_1591205172","id":"5038","found":true},"name":"Stephanie Rosenbaum Klassen","firstName":"Stephanie","lastName":"Rosenbaum Klassen","slug":"stephanie-rosenbaum","email":"dixieday@aol.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.","avatar":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twitter":"sjrosenbaum","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Rosenbaum Klassen | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-rosenbaum"},"stephengibbs":{"type":"authors","id":"5096","meta":{"index":"authors_1591205172","id":"5096","found":true},"name":"Stephen Gibbs","firstName":"Stephen","lastName":"Gibbs","slug":"stephengibbs","email":"stephen@handsongourmet.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"I've been in and around the food industry since I was 16. I left it briefly to become a millionaire; after striking out at that dream I came back home to the kitchen. \r\n\r\nMy first kitchen job was at a hotel on the boardwalk in Virginia Beach making meatballs and washing dishes. The following summer I graduated to working a raw bar on the inlet where I shucked oysters and cleaned fish for the smoker. \r\n\r\nBefore diving back into the pool of stock pots I went to Hollywood to be discovered as an actor; was kind of discovered but then got lost quickly. \r\n\r\nI'm part of an interactive cooking business called \u003ca href=\"http://handsongourmet.com/\">Hands On Gourmet\u003c/a> where our Chefs cook side by side with guests. I also write the \u003ca href=\"http://handsongourmet.com/blog\">H.O.G. blog\u003c/a>.\r\n \r\nI've been a professional cook in the Bay Area for the past 15 years. My back and feet hurt on a regular basis but I still smile when I cook or dream about food. \r\nI'm a big believer in narrowing the food divide by patient kind education and not being cynical. \r\nI'm less into the politics of food and more into culture. I'm fascinated by the economics, practicality and the sociology of cuisine.\r\nI eat still Fritos and an occasional chili dog, and not just on a road trip. I have absolutely no guilt. \r\nIn my life I have a wonderful father, brilliant sister, magnificent girlfriend and a mischievous cat; and I now contribute to Bay Area Bites! Life is pretty great!","avatar":"https://secure.gravatar.com/avatar/30b5fc5fd333bd4c063927eefe22a35d?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Stephen Gibbs | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/30b5fc5fd333bd4c063927eefe22a35d?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/30b5fc5fd333bd4c063927eefe22a35d?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephengibbs"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_89643":{"type":"posts","id":"bayareabites_89643","meta":{"index":"posts_1591205157","site":"bayareabites","id":"89643","score":null,"sort":[1415982613000]},"guestAuthors":[],"slug":"crunchy-nutty-fruity-sweet-pear-almond-custard-tart-for-thanksgiving","title":"Crunchy, Nutty, Fruity, Sweet: Pear Almond Custard Tart for Thanksgiving","publishDate":1415982613,"format":"aside","headTitle":"Thanksgiving Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15012,"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_89816\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/tart-final1000.jpg\">\u003cimg class=\"size-full wp-image-89816\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/tart-final1000.jpg\" alt=\"Pear Almond Custard Tart. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pear Almond Custard Tart\u003c/figcaption>\u003c/figure>\n\u003cp>I’ve been making this tart for many years in countless iterations. It all started way back when with Julia Child’s version of a red wine-poached pear tart filled with frangipane. A gorgeous masterpiece.\u003c/p>\n\u003cp>Over the years, I simplified my version significantly, although it does still take a bit of work for all the different components. The nice thing is is that you can make the tart dough ahead of time (up to 1 day in the fridge or 1 month in the freezer), line the tart pan with the dough and freeze it (for up to 1 month in advance, tightly wrapped with plastic wrap), and poach the pears up to 3 days in advance (just store them in an airtight container in the fridge).\u003c/p>\n\u003cp>I poach my pears in a simple syrup flavored with orange zest and vanilla bean. The fragrance is simply incredible and will fill your house with the smell of the holidays. The buttery crust is reminiscent of pie dough meets a crisp cookie, and the smooth custard holds it all together. Topped with a shower of toasted almonds and a sprinkle of sugar for crunch, this is a definite every year on my Thanksgiving table.\u003c/p>\n\u003cfigure id=\"attachment_89819\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/tart-ingredients1.jpg\">\u003cimg class=\"size-full wp-image-89819\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/tart-ingredients1.jpg\" alt=\"Pear Almond Custard Tart Ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pear Almond Custard Tart Ingredients\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Pear Almond Custard Tart\u003c/h3>\n\u003cp>\u003cem>Serves 6–8\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>For the tart dough:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 large egg yolk\u003c/li>\n\u003cli>2 Tbsp milk\u003c/li>\n\u003cli>1/2 tsp vanilla extract\u003c/li>\n\u003cli>1 1/4 cups all-purpose flour\u003c/li>\n\u003cli>1/4 tsp kosher salt\u003c/li>\n\u003cli>1/3 cup confectioners’ sugar, sifted\u003c/li>\n\u003cli>1/2 cup cold unsalted butter, cut into small pieces\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>For the poached pears:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>3 ripe but firm pears, preferably Bartlett, peeled, quartered, and cored\u003c/li>\n\u003cli>Zest of 1 orange, removed with a vegetable peeler\u003c/li>\n\u003cli>1/2 vanilla bean, split and seeds scraped\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>For the filling:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 large egg\u003c/li>\n\u003cli>1/4 cup sugar plus 2 tbsp\u003c/li>\n\u003cli>3 tbsp all-purpose flour\u003c/li>\n\u003cli>1/2 cup heavy cream\u003c/li>\n\u003cli>1 1/2 tsp vanilla extract\u003c/li>\n\u003cli>1/4 tsp kosher salt\u003c/li>\n\u003cli>1/3 cup sliced almonds, lightly toasted\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the tart dough, in a bowl, whisk together the egg yolk, milk, and vanilla extract. In a food processor, combine the flour, salt, and confectioners’ sugar. Scatter the butter over the top and pulse until the butter is broken up into pieces about the size of small peas. Pour the egg mixture over the flour mixture, then process until the mixture comes together. Dump the dough into a large ziploc bag and press together into a flat disk. Refrigerate for at least 30 minutes and up to 1 day before using, or freeze for up to 1 month.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89812,89825,89802,89803\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To poach the pears, in a saucepan, bring 2 cups water and the sugar to a boil over high heat. Reduce the heat to medium and add the pears, orange peel, and vanilla bean pod and seeds. Adjust the heat so that the liquid simmers and poach the pears, turning occasionally, until just tender, about 15 minutes. Set aside to cool in the poaching liquid.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89788,89820,89800\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>On a floured work surface, roll out the dough to a circle about 13 inches in diameter. Transfer the dough to a 10-inch tart pan with a removable bottom and line the pan, pressing together any cracks and making sure the edges are nice and thick (I usually trim the pastry and then fold it over on itself to make it doubly thick). Line the tart shell with foil and fill with pie weights or dried beans. Freeze for 20 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89808,89791,89807,89806,89811,89787,89792,89783,89782,89784\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat your oven to 400°F. Bake until the crust looks dry, about 20 minutes. Remove the foil and weights and set aside while you prepare the filling. Reduce the oven temperature to 350°F.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89786\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cooked-tart-shell.jpg\">\u003cimg class=\"size-full wp-image-89786\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cooked-tart-shell.jpg\" alt=\"Bake until the crust looks dry, about 20 minutes. Remove the foil and weights and set aside while you prepare the filling. Reduce the oven temperature to 350°F. Photo: Wendy Goodfriend\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bake until the crust looks dry, about 20 minutes. Remove the foil and weights and set aside while you prepare the filling. Reduce the oven temperature to 350°F.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Cut each pear quarter lengthwise into 4 slices, then lay the pear slices in the crust in an overlapping circle close to the rim. Use the remaining slices to fill the middle. In a bowl, beat together the egg and the 1/4 cup sugar until thick. Beat in the flour and then the cream, vanilla, and salt. Pour evenly over the pears.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89805,89813,89785,89798,89797,89801,89795\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Bake until the custard starts to puff up, about 10 minutes. Sprinkle the almonds and remaining sugar over the top of the tart. Continue to bake until the custard is set and lightly browned, about 25 minutes. Let cool on a wire rack until warm or room temperature before slicing and serving.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89817,89781,89814\"]\u003c/p>\n\u003cfigure id=\"attachment_89821\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/tart-final1000a.jpg\">\u003cimg class=\"size-full wp-image-89821\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/tart-final1000a.jpg\" alt=\"Continue to bake until the custard is set and lightly browned, about 25 minutes. Let cool on a wire rack until warm or room temperature before slicing and serving. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Continue to bake until the custard is set and lightly browned, about 25 minutes. Let cool on a wire rack until warm or room temperature before slicing and serving.\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"This is hands-down one of my favorite autumn desserts, and I make it as soon as fragrant pears arrive in the market. It’s a great addition to your Thanksgiving dessert buffet!","status":"publish","parent":0,"modified":1571963143,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":865},"headData":{"title":"Crunchy, Nutty, Fruity, Sweet: Pear Almond Custard Tart for Thanksgiving | KQED","description":"This is hands-down one of my favorite autumn desserts, and I make it as soon as fragrant pears arrive in the market. It’s a great addition to your Thanksgiving dessert buffet!","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Crunchy, Nutty, Fruity, Sweet: Pear Almond Custard Tart for Thanksgiving","datePublished":"2014-11-14T16:30:13.000Z","dateModified":"2019-10-25T00:25:43.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"89643 http://blogs.kqed.org/bayareabites/?p=89643","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/11/14/crunchy-nutty-fruity-sweet-pear-almond-custard-tart-for-thanksgiving/","disqusTitle":"Crunchy, Nutty, Fruity, Sweet: Pear Almond Custard Tart for Thanksgiving","path":"/bayareabites/89643/crunchy-nutty-fruity-sweet-pear-almond-custard-tart-for-thanksgiving","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_89816\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/tart-final1000.jpg\">\u003cimg class=\"size-full wp-image-89816\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/tart-final1000.jpg\" alt=\"Pear Almond Custard Tart. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pear Almond Custard Tart\u003c/figcaption>\u003c/figure>\n\u003cp>I’ve been making this tart for many years in countless iterations. It all started way back when with Julia Child’s version of a red wine-poached pear tart filled with frangipane. A gorgeous masterpiece.\u003c/p>\n\u003cp>Over the years, I simplified my version significantly, although it does still take a bit of work for all the different components. The nice thing is is that you can make the tart dough ahead of time (up to 1 day in the fridge or 1 month in the freezer), line the tart pan with the dough and freeze it (for up to 1 month in advance, tightly wrapped with plastic wrap), and poach the pears up to 3 days in advance (just store them in an airtight container in the fridge).\u003c/p>\n\u003cp>I poach my pears in a simple syrup flavored with orange zest and vanilla bean. The fragrance is simply incredible and will fill your house with the smell of the holidays. The buttery crust is reminiscent of pie dough meets a crisp cookie, and the smooth custard holds it all together. Topped with a shower of toasted almonds and a sprinkle of sugar for crunch, this is a definite every year on my Thanksgiving table.\u003c/p>\n\u003cfigure id=\"attachment_89819\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/tart-ingredients1.jpg\">\u003cimg class=\"size-full wp-image-89819\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/tart-ingredients1.jpg\" alt=\"Pear Almond Custard Tart Ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pear Almond Custard Tart Ingredients\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Pear Almond Custard Tart\u003c/h3>\n\u003cp>\u003cem>Serves 6–8\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>For the tart dough:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 large egg yolk\u003c/li>\n\u003cli>2 Tbsp milk\u003c/li>\n\u003cli>1/2 tsp vanilla extract\u003c/li>\n\u003cli>1 1/4 cups all-purpose flour\u003c/li>\n\u003cli>1/4 tsp kosher salt\u003c/li>\n\u003cli>1/3 cup confectioners’ sugar, sifted\u003c/li>\n\u003cli>1/2 cup cold unsalted butter, cut into small pieces\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>For the poached pears:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>3 ripe but firm pears, preferably Bartlett, peeled, quartered, and cored\u003c/li>\n\u003cli>Zest of 1 orange, removed with a vegetable peeler\u003c/li>\n\u003cli>1/2 vanilla bean, split and seeds scraped\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>For the filling:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 large egg\u003c/li>\n\u003cli>1/4 cup sugar plus 2 tbsp\u003c/li>\n\u003cli>3 tbsp all-purpose flour\u003c/li>\n\u003cli>1/2 cup heavy cream\u003c/li>\n\u003cli>1 1/2 tsp vanilla extract\u003c/li>\n\u003cli>1/4 tsp kosher salt\u003c/li>\n\u003cli>1/3 cup sliced almonds, lightly toasted\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the tart dough, in a bowl, whisk together the egg yolk, milk, and vanilla extract. In a food processor, combine the flour, salt, and confectioners’ sugar. Scatter the butter over the top and pulse until the butter is broken up into pieces about the size of small peas. Pour the egg mixture over the flour mixture, then process until the mixture comes together. Dump the dough into a large ziploc bag and press together into a flat disk. Refrigerate for at least 30 minutes and up to 1 day before using, or freeze for up to 1 month.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"89812,89825,89802,89803","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To poach the pears, in a saucepan, bring 2 cups water and the sugar to a boil over high heat. Reduce the heat to medium and add the pears, orange peel, and vanilla bean pod and seeds. Adjust the heat so that the liquid simmers and poach the pears, turning occasionally, until just tender, about 15 minutes. Set aside to cool in the poaching liquid.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"89788,89820,89800","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>On a floured work surface, roll out the dough to a circle about 13 inches in diameter. Transfer the dough to a 10-inch tart pan with a removable bottom and line the pan, pressing together any cracks and making sure the edges are nice and thick (I usually trim the pastry and then fold it over on itself to make it doubly thick). Line the tart shell with foil and fill with pie weights or dried beans. Freeze for 20 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"89808,89791,89807,89806,89811,89787,89792,89783,89782,89784","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat your oven to 400°F. Bake until the crust looks dry, about 20 minutes. Remove the foil and weights and set aside while you prepare the filling. Reduce the oven temperature to 350°F.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89786\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cooked-tart-shell.jpg\">\u003cimg class=\"size-full wp-image-89786\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cooked-tart-shell.jpg\" alt=\"Bake until the crust looks dry, about 20 minutes. Remove the foil and weights and set aside while you prepare the filling. Reduce the oven temperature to 350°F. Photo: Wendy Goodfriend\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bake until the crust looks dry, about 20 minutes. Remove the foil and weights and set aside while you prepare the filling. Reduce the oven temperature to 350°F.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Cut each pear quarter lengthwise into 4 slices, then lay the pear slices in the crust in an overlapping circle close to the rim. Use the remaining slices to fill the middle. In a bowl, beat together the egg and the 1/4 cup sugar until thick. Beat in the flour and then the cream, vanilla, and salt. Pour evenly over the pears.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"89805,89813,89785,89798,89797,89801,89795","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Bake until the custard starts to puff up, about 10 minutes. Sprinkle the almonds and remaining sugar over the top of the tart. Continue to bake until the custard is set and lightly browned, about 25 minutes. Let cool on a wire rack until warm or room temperature before slicing and serving.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"89817,89781,89814","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_89821\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/tart-final1000a.jpg\">\u003cimg class=\"size-full wp-image-89821\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/tart-final1000a.jpg\" alt=\"Continue to bake until the custard is set and lightly browned, about 25 minutes. Let cool on a wire rack until warm or room temperature before slicing and serving. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Continue to bake until the custard is set and lightly browned, about 25 minutes. Let cool on a wire rack until warm or room temperature before slicing and serving.\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/89643/crunchy-nutty-fruity-sweet-pear-almond-custard-tart-for-thanksgiving","authors":["5015","5014"],"series":["bayareabites_15012"],"categories":["bayareabites_1516","bayareabites_752","bayareabites_1653","bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12"],"tags":["bayareabites_1080","bayareabites_10299","bayareabites_1541","bayareabites_13924","bayareabites_1284","bayareabites_530","bayareabites_2962"],"featImg":"bayareabites_89816","label":"bayareabites_15012"},"bayareabites_38315":{"type":"posts","id":"bayareabites_38315","meta":{"index":"posts_1591205157","site":"bayareabites","id":"38315","score":null,"sort":[1328630454000]},"guestAuthors":[],"slug":"cookbook-review-home-baked-comfort-by-kim-laidlaw","title":"Cookbook Review: Home Baked Comfort by Kim Laidlaw","publishDate":1328630454,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1616282002/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/HBC-300.jpg\" alt=\"Home Baked Comfort by Kim Laidlaw\" title=\"Home Baked Comfort by Kim Laidlaw\" width=\"300\" height=\"351\" class=\"alignleft size-full wp-image-38612\">\u003c/a>The buttery-sweet smell of morning muffins, fresh from the oven. A lavishly frosted kid's birthday cake, awaiting its candles. A sticky spoonful of chocolate-chip cookie dough snuck from the bowl. What can be more comforting coming out of the kitchen than home-baked treats? \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1616282002/kqedorg-20\">Home Baked Comfort\u003c/a>, Williams-Sonoma's latest addition into its line of comfort-food cookbooks, is very aptly named.\u003c/p>\n\u003cp>Written by longtime cookbook editor and Bay Area Bites contributor \u003ca href=\"http://ww2.kqed.org/bayareabites/author/kim-laidlaw/\">Kim Laidlaw\u003c/a>, \u003cem>Home Baked Comfort\u003c/em> jettisons the informative but anonymous tone typical to many Williams-Sonoma books for a warmer, more personal voice. Many of Laidlaw's recipes are inspired by family traditions or by cooking with friends, interspersed with photos and recipes from well-loved neighborhood bakeries, including our own \u003ca href=\"http://www.tartinebakery.com\">Tartine\u003c/a>.\u003c/p>\n\u003cp>There are also a few recipes from popular home baker-bloggers, like Deb Perelman of \u003ca href=\"http://www.smittenkitchen.com\" title=\"Smitten Kitchen\">Smitten Kitchen\u003c/a> and Aran Goyoaga of \u003ca href=\"http://www.cannellevanille.com/\">Cannelle et Vanille\u003c/a>. The short interviews with the owners of local bakeries are pithy and funny, and the brightly charming photos of each spot made me want to run right out and get a Banana Puddin' cupcake at \u003ca href=\"http://www.sugarmamasbakeshop.com\">Sugar Mama's Bakeshop\u003c/a> in Austin, Texas or a purple-studded, sugar-topped blueberry muffin at \u003ca href=\"http://www.huckleberrycafe.com\">Huckleberry Cafe & Bakery\u003c/a> in Santa Monica. \u003c/p>\n\u003cp>Beautifully photographed by baker Eric Wolfinger (who also photographed the striking \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811870413/kqedorg-20\">Tartine Bread\u003c/a>), the book looks both scrumptious and modern, neither cutesy-cozy nor bare-plate stark. Wolfinger, a baker himself, made every recipe he photographed, providing yet another round of useful recipe testing. Recipe pages without photographs are given a parchment-paper wash, a bit of visual interest presumably meant to evoke a family recipe scribbled on a time-yellowed slip of paper. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/kim-laidlaw-300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/kim-laidlaw-300.jpg\" alt=\"Kim Laidlaw author of Home Baked Comfort. Photo by Eric Wolfinger\" title=\"Kim Laidlaw author of Home Baked Comfort. Photo by Eric Wolfinger\" width=\"300\" height=\"366\" class=\"alignright size-full wp-image-38615\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Nothing's too daunting; nothing requires much more than the usual home-kitchen setup of cake pans, pie pans, and baking sheets. (Do pick up some buttermilk, sour cream, and a microplane citrus zester before you start, however.) And, like the pictures, the recipes are flavorful and engaging; you could serve them at a bake sale or a dinner party and earn the same enraptured, nothing-but-crumbs-on-the-plate reaction. As an dedicated home baker myself, I caught up with Laidlaw at her home in Noe Valley on the eve of her book's release to find out how it all came together. \u003c/p>\n\u003cp>First of all, how did Laidlaw go from editor to writer? Last year, as part of her job as an editor at \u003ca href=\"http://www.weldonowen.com/\">Weldon Owen\u003c/a>, a San Francisco-based publisher which creates Williams-Sonoma's branded books in addition to other titles, Laidlaw was tasked with finding a writer/recipe developer for a planned home-baking book. (Full disclosure: As a freelance writer and editor, I have worked with Laidlaw and others at Weldon Owen professionally over the years.) The more she thought about the project, the more she realized, \"This is what I do!\" It wasn't just that she was a lifelong home baker; before becoming a full-time cookbook editor, she'd graduated from \u003ca href=\"http://www.chefs.edu/san-francisco\">CCA\u003c/a>'s Baking and Pastry program, then worked as a baker at Oakland's \u003ca href=\"http://www.lafarine.com\">La Farine\u003c/a> bakery. She knew, having edited dozens of Williams-Sonoma cookbooks, just how important it was to produce the sort of meticulously tested, foolproof recipes that the brand was known for, and felt sure that she had both the baking and writing chops to do it. \u003c/p>\n\u003cp>But just being an employee didn't give her an automatic in; like any other potential author, she had to present a detailed proposal outlining her recipes, her approach, and why she'd be the best choice for the job. It worked, and with a pressing deadline looming, she got busy whipping up layer cakes and butterscotch puddings in her cramped home kitchen, where there was no Viking stove or Sub-Zero fridge, just the usual generic appliances of any apartment rental. \u003c/p>\n\u003cp>Writing the book happened to coincide with Laidlaw's pregnancy--which translated into a mostly ravenous appetite. Laidlaw laughed when asked about the rapturous headnotes describing each recipe. \"I wrote it while I was pregnant! I would find myself eating half the batch of scones,\" in one sitting, and everything she made tasted like the best thing ever. Her husband, who had recently started a new job, earned instant popularity around the office as the guy with the recipe-testing wife; \"crazy amounts\" of tester cookies, brownies, cakes and more went with him to work almost daily. \u003c/p>\n\u003cp>Now, with the book just out, Laidlaw is still baking, only this time with her young daughter Poppy tucked in a carrier across her chest. \"We bake together. She loves it!\" Laidlaw said, and it's true: during my visit, Poppy was giggling and smiling, her eyes following her mother's deft movements as Laidlaw whisked together the batter for \u003cstrong>Pumpkin-Brandy Bread,\u003c/strong> (\u003cem>see recipe below\u003c/em>) a specialty of her own mother's. The finished product, still hot out of the oven, wasn't overly boozy, but it did have a wonderfully grown-up whiff of brandy to it, making it perfect for afternoon tea, especially during the holidays. Her trick for cooking while parenting? \"I cook everything in tiny steps, so I can stop anytime.\" \u003c/p>\n\u003cp>Some of her favorite recipes in the book are ones that come from her own family traditions, like the Christmas Breakfast Pie, something that she, her mother, and her brother make every Christmas, no matter where they are, and the Beer Rolls, originally made with just Bisquick and beer. \"My brother and I thought that was so cool, baking with beer!\" she said, which led her to develop a similar, from-scratch recipe that captured the appeal of the original. \u003c/p>\n\u003cp>She finds her inspiration in things she sees in bakeries, in restaurants, in flavor combinations she imagines. \"I'm kind of a lemon freak. There's a crazy amount of citrus zest in the book, it's kind of obnoxious!\" As for her favorite thing to bake, \"definitely pies and galettes,\" although she especially admires bread bakers. \"It's a real skill that can be kind of hard to do in a home kitchen. But it's so basic and satisfying.\" Flipping through the recipes, it's clear that Laidlaw has a taste for fruit; there are wonderful, not-too-sweet fruit desserts in every chapter. \u003cstrong>Pear Custard Tart\u003c/strong> (\u003cem>see recipe below\u003c/em>), inspired by a old Julia Child recipe, comes out delectably elegant, and the vanilla-poached pears are good enough to eat on their own. Laidlaw prefers a hint of salt to too much sweetness, and few recipes seem overly gooey or rich. \u003c/p>\n\u003cp>It's an easy, appealing book, reflecting Laidlaw's own opinion, based in experience as both a professional and a home baker, that baking isn't that hard, and that its reputation as the stern, inflexible taskmistress of the kitchen is ill-deserved. Once you know the basic chemistry of baking and have a feel for how different baked goods work, you can mess around with your recipes, more than you might think. \u003c/p>\n\u003cblockquote>\u003cp>\"The whole point of the book is to get more people baking, get them to see that it's not so daunting, make it approachable and fun.\"\u003c/p>\u003c/blockquote>\n\u003cul>\n\u003cstrong>That said, are there common pitfalls that new bakers might avoid?\u003c/strong> \n\u003cli>\"People overwork pastry and biscuit dough too much, then they get frustrated,\" when it doesn't turn out as flaky or fluffy as they hoped.\u003c/li>\n\u003cli>In making quick breads, like muffins, that are raised with baking powder and/or baking soda, \"some people mix the batter and then just let it sit,\" rather than getting it into the oven, pronto. Once the batter is mixed, the chemical leavening process starts, and so delaying the baking process can produce a flat result.\u003c/li>\n\u003cli>And finally, people frequently overbake, paying more attention to the minutes specified in the recipe than to what their senses tell them about the finished product.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>It all comes down to not following recipes too rigidly.\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>\"I want people to relax and enjoy it, be more flexible. Not all ingredients are the same, and things change depending on how cold, hot, or wet the day is. Just relax! I think it's the best thing you can do for somebody, to bake something for them.\"\u003c/p>\u003c/blockquote>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/pear-custard-tart-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/pear-custard-tart-500.jpg\" alt=\"Pear-Custard Tart. Photo by Eric Wolfinger\" title=\"Pear-Custard Tart. Photo by Eric Wolfinger\" width=\"500\" height=\"588\" class=\"alignnone size-full wp-image-38620\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Pear-Custard Tart\u003c/strong>\u003cbr>\nThe first recipe from Julia Child that I ever made was her French custard apple tart, which I still love to this day. This delicately flavored tart, filled with vanilla-poached pears and brandy-spiked custard and topped with sugary toasted almonds, is an ode to her and that memorable dessert.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nFlaky Pie Dough for single crust (see recipe below)\u003c/p>\n\u003cp>\u003cem>for the poached pears\u003c/em>\u003cbr>\n3⁄4 cup (6 oz⁄185 g) Sugar\u003cbr>\n3 ripe but firm pears, preferably Bosc, peeled, quartered, and cored\u003cbr>\nPeel of 1 orange, removed in strips with a vegetable peeler\u003cbr>\n1⁄2 vanilla bean\u003cbr>\n1 large egg\u003cbr>\n1⁄4 cup (2 oz⁄60 g) sugar plus 1 tbsp\u003cbr>\n3 tbsp all-purpose flour\u003cbr>\n1⁄2 cup (4 fl oz⁄125 ml) heavy cream\u003cbr>\n1 tsp pure vanilla extract or 2 tbsp brandy (optional)\u003cbr>\nPinch of kosher salt\u003cbr>\n1⁄4 cup (1 oz⁄30 g) sliced almonds, lightly toasted \u003c/p>\n\u003cp>\u003cem>makes one 10-inch (25-cm) tart\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPrepare the flaky pie dough and chill as directed. (see recipe below)\u003c/p>\n\u003cp>To poach the pears, cut a circle of parchment paper that will fit in a medium saucepan. Cut a small circle in the middle of the parchment. In the saucepan, bring 3 cups (24 fl oz/750 ml) water and the sugar to a boil over high heat. Reduce the heat to medium and add the pears and orange peel. Split the vanilla bean and scrape out the seeds with the back of a paring knife; add the pod and seeds to the saucepan. Lay the parchment in the saucepan to submerge the pears. Adjust the heat so that the liquid simmers gently and poach the pears until just tender, about 15 minutes. Let cool in the poaching liquid.\u003c/p>\n\u003cp>Position a rack in the middle of the oven and preheat to 400°F (200°C). On a lightly floured work surface, roll out the dough to a circle about 13 inches (33 cm) in diameter. Transfer the dough to a 10-inch (25-cm) tart pan with a removable bottom and ease into the pan. Trim away any excess dough. Line the tart shell with foil and fill with pie weights or dried beans. Bake until the crust is dried out and just starting to color a bit, about 20 minutes. Remove the foil and weights. Let cool. Reduce the oven temperature to 350°F (180°C).\u003c/p>\n\u003cp>Cut each pear quarter lengthwise into 4 slices, then lay most of the pear slices in the crust in an overlapping circle close to the rim. Use the remaining slices to fill the middle.\u003c/p>\n\u003cp>In a bowl, beat together the egg and the 1⁄4 cup sugar until thick and pale. Beat in the flour and then the cream, vanilla, if using, and salt. Pour evenly over the pears. Bake until the custard starts to puff up, about 10 minutes. Sprinkle the toasted almonds and remaining 1 tablespoon sugar over the top of the tart. Continue to bake until the custard is set and lightly browned, 15–20 minutes. Let cool on a wire rack until warm or room temperature before slicing and serving.\u003c/p>\n\u003cp>\u003cstrong>Baker's Note:\u003c/strong>\u003cbr>\nTo turn this into an apple tart, gently sauté 3 peeled, cored, and sliced apples in 1 tablespoon butter until they just start to become tender. Spread evenly in the partially baked crust, pour over the custard, and proceed with the recipe from there.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Recipe: Flaky Pie Dough for Single Crust\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 1⁄4 cups (61⁄2 oz⁄200 g) all-purpose flour\u003cbr>\n1⁄4 tsp kosher salt\u003cbr>\n1⁄2 tsp sugar (optional; omit if making a savory dish)\u003cbr>\n7 tbsp (31⁄2 oz⁄105 g) very cold unsalted butter, cut into cubes\u003cbr>\n5 tbsp (3 fl oz⁄80 ml) ice water, plus more if needed\u003c/p>\n\u003cp>\u003cem>makes enough for one 9-inch (23-cm) pie or tart\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn the bowl of a food processor, stir together the flour, salt, and sugar, if using. \u003c/p>\n\u003cp>Sprinkle the butter over the top and pulse for a few seconds, or just until the butter is slightly broken up into the flour but still in visible pieces.\u003c/p>\n\u003cp>Evenly sprinkle the water over the flour mixture, then process just until the mixture starts to come together.\u003c/p>\n\u003cp>Dump the dough into a large lock-top plastic bag, and press into a flat disk. Refrigerate the dough for 30 minutes or up to 1 day, or freeze for up to 1 month.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Recipe: Pumpkin Brandy Bread\u003c/strong>\u003cbr>\nGrowing up, I remember my mom baking this bread in metal coffee cans and how I loved the funny round shape. This recipe calls for a lot of brandy, more than you might be comfortable with, but it is honestly the best pumpkin bread I have ever tasted. You can cut the brandy in half if you want.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 large eggs\u003cbr>\n2 cups (1 lb⁄500 g) granulated sugar\u003cbr>\n1 cup (7 oz⁄220 g) firmly packed light brown sugar\u003cbr>\n1 cup (8 fl oz⁄250 ml) canola oil\u003cbr>\n2⁄3 cup (5 fl oz⁄160 ml) brandy\u003cbr>\n1 can (15 oz⁄470 g) pumpkin puree\u003cbr>\n3 1⁄2 cups (171⁄2 oz⁄545 g) all-purpose flour\u003cbr>\n2 tsp baking soda\u003cbr>\n1 1⁄2 tbsp pumpkin pie spice\u003cbr>\n1 tsp kosher salt\u003cbr>\n1⁄2 cup (2 oz⁄60 g) chopped pecans or walnuts, lightly toasted (optional)\u003c/p>\n\u003cp>\u003cem>makes 2 loaves\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPosition a rack in the middle of the oven and preheat to 350°F (180°C). Generously butter two 9-by-5-inch (23-by-13-cm) loaf pans.\u003c/p>\n\u003cp>In a large bowl, whisk together the eggs and sugars. Add the oil, brandy, and pumpkin and whisk to combine. In another bowl, sift together the flour, baking soda, pumpkin pie spice, and salt. Add to the pumpkin mixture along with the nuts, if using, and stir to combine.\u003c/p>\n\u003cp>Divide the batter between the prepared pans and bake until richly golden brown and a toothpick inserted into the center of a loaf comes out clean, about 50 minutes. Let cool slightly in the pans, then turn the loaves out onto a wire rack to cool.\u003c/p>\n\u003cp>\u003cstrong>Baker's Note:\u003c/strong>\u003cbr>\nBaked in smaller, individual-sized loaf pans, this decadent bread makes excellent mini gifts during the holidays. Divide the batter between the pans. The baking time might vary depending on the size of the pans. Once the baked loaves have cooled, wrap each one in colorful cellophane, tie a ribbon around it, and bring on the good cheer.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Recipes and Photos appears with permission from Home Baked Comfort. Photographs by Eric Wolfinger Copyright 2011 by Weldon Owen Inc. and Williams-Sonoma, Inc.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Home Baked Comfort, Williams-Sonoma's latest baking book, promises to get you baking with over a hundred recipes for delectable, homemade treats.","status":"publish","parent":0,"modified":1328635424,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":44,"wordCount":2536},"headData":{"title":"Cookbook Review: Home Baked Comfort by Kim Laidlaw | KQED","description":"Home Baked Comfort, Williams-Sonoma's latest baking book, promises to get you baking with over a hundred recipes for delectable, homemade treats.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Cookbook Review: Home Baked Comfort by Kim Laidlaw","datePublished":"2012-02-07T16:00:54.000Z","dateModified":"2012-02-07T17:23:44.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"38315 http://blogs.kqed.org/bayareabites/?p=38315","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/02/07/cookbook-review-home-baked-comfort-by-kim-laidlaw/","disqusTitle":"Cookbook Review: Home Baked Comfort by Kim Laidlaw","path":"/bayareabites/38315/cookbook-review-home-baked-comfort-by-kim-laidlaw","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1616282002/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/HBC-300.jpg\" alt=\"Home Baked Comfort by Kim Laidlaw\" title=\"Home Baked Comfort by Kim Laidlaw\" width=\"300\" height=\"351\" class=\"alignleft size-full wp-image-38612\">\u003c/a>The buttery-sweet smell of morning muffins, fresh from the oven. A lavishly frosted kid's birthday cake, awaiting its candles. A sticky spoonful of chocolate-chip cookie dough snuck from the bowl. What can be more comforting coming out of the kitchen than home-baked treats? \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1616282002/kqedorg-20\">Home Baked Comfort\u003c/a>, Williams-Sonoma's latest addition into its line of comfort-food cookbooks, is very aptly named.\u003c/p>\n\u003cp>Written by longtime cookbook editor and Bay Area Bites contributor \u003ca href=\"http://ww2.kqed.org/bayareabites/author/kim-laidlaw/\">Kim Laidlaw\u003c/a>, \u003cem>Home Baked Comfort\u003c/em> jettisons the informative but anonymous tone typical to many Williams-Sonoma books for a warmer, more personal voice. Many of Laidlaw's recipes are inspired by family traditions or by cooking with friends, interspersed with photos and recipes from well-loved neighborhood bakeries, including our own \u003ca href=\"http://www.tartinebakery.com\">Tartine\u003c/a>.\u003c/p>\n\u003cp>There are also a few recipes from popular home baker-bloggers, like Deb Perelman of \u003ca href=\"http://www.smittenkitchen.com\" title=\"Smitten Kitchen\">Smitten Kitchen\u003c/a> and Aran Goyoaga of \u003ca href=\"http://www.cannellevanille.com/\">Cannelle et Vanille\u003c/a>. The short interviews with the owners of local bakeries are pithy and funny, and the brightly charming photos of each spot made me want to run right out and get a Banana Puddin' cupcake at \u003ca href=\"http://www.sugarmamasbakeshop.com\">Sugar Mama's Bakeshop\u003c/a> in Austin, Texas or a purple-studded, sugar-topped blueberry muffin at \u003ca href=\"http://www.huckleberrycafe.com\">Huckleberry Cafe & Bakery\u003c/a> in Santa Monica. \u003c/p>\n\u003cp>Beautifully photographed by baker Eric Wolfinger (who also photographed the striking \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811870413/kqedorg-20\">Tartine Bread\u003c/a>), the book looks both scrumptious and modern, neither cutesy-cozy nor bare-plate stark. Wolfinger, a baker himself, made every recipe he photographed, providing yet another round of useful recipe testing. Recipe pages without photographs are given a parchment-paper wash, a bit of visual interest presumably meant to evoke a family recipe scribbled on a time-yellowed slip of paper. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/kim-laidlaw-300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/kim-laidlaw-300.jpg\" alt=\"Kim Laidlaw author of Home Baked Comfort. Photo by Eric Wolfinger\" title=\"Kim Laidlaw author of Home Baked Comfort. Photo by Eric Wolfinger\" width=\"300\" height=\"366\" class=\"alignright size-full wp-image-38615\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Nothing's too daunting; nothing requires much more than the usual home-kitchen setup of cake pans, pie pans, and baking sheets. (Do pick up some buttermilk, sour cream, and a microplane citrus zester before you start, however.) And, like the pictures, the recipes are flavorful and engaging; you could serve them at a bake sale or a dinner party and earn the same enraptured, nothing-but-crumbs-on-the-plate reaction. As an dedicated home baker myself, I caught up with Laidlaw at her home in Noe Valley on the eve of her book's release to find out how it all came together. \u003c/p>\n\u003cp>First of all, how did Laidlaw go from editor to writer? Last year, as part of her job as an editor at \u003ca href=\"http://www.weldonowen.com/\">Weldon Owen\u003c/a>, a San Francisco-based publisher which creates Williams-Sonoma's branded books in addition to other titles, Laidlaw was tasked with finding a writer/recipe developer for a planned home-baking book. (Full disclosure: As a freelance writer and editor, I have worked with Laidlaw and others at Weldon Owen professionally over the years.) The more she thought about the project, the more she realized, \"This is what I do!\" It wasn't just that she was a lifelong home baker; before becoming a full-time cookbook editor, she'd graduated from \u003ca href=\"http://www.chefs.edu/san-francisco\">CCA\u003c/a>'s Baking and Pastry program, then worked as a baker at Oakland's \u003ca href=\"http://www.lafarine.com\">La Farine\u003c/a> bakery. She knew, having edited dozens of Williams-Sonoma cookbooks, just how important it was to produce the sort of meticulously tested, foolproof recipes that the brand was known for, and felt sure that she had both the baking and writing chops to do it. \u003c/p>\n\u003cp>But just being an employee didn't give her an automatic in; like any other potential author, she had to present a detailed proposal outlining her recipes, her approach, and why she'd be the best choice for the job. It worked, and with a pressing deadline looming, she got busy whipping up layer cakes and butterscotch puddings in her cramped home kitchen, where there was no Viking stove or Sub-Zero fridge, just the usual generic appliances of any apartment rental. \u003c/p>\n\u003cp>Writing the book happened to coincide with Laidlaw's pregnancy--which translated into a mostly ravenous appetite. Laidlaw laughed when asked about the rapturous headnotes describing each recipe. \"I wrote it while I was pregnant! I would find myself eating half the batch of scones,\" in one sitting, and everything she made tasted like the best thing ever. Her husband, who had recently started a new job, earned instant popularity around the office as the guy with the recipe-testing wife; \"crazy amounts\" of tester cookies, brownies, cakes and more went with him to work almost daily. \u003c/p>\n\u003cp>Now, with the book just out, Laidlaw is still baking, only this time with her young daughter Poppy tucked in a carrier across her chest. \"We bake together. She loves it!\" Laidlaw said, and it's true: during my visit, Poppy was giggling and smiling, her eyes following her mother's deft movements as Laidlaw whisked together the batter for \u003cstrong>Pumpkin-Brandy Bread,\u003c/strong> (\u003cem>see recipe below\u003c/em>) a specialty of her own mother's. The finished product, still hot out of the oven, wasn't overly boozy, but it did have a wonderfully grown-up whiff of brandy to it, making it perfect for afternoon tea, especially during the holidays. Her trick for cooking while parenting? \"I cook everything in tiny steps, so I can stop anytime.\" \u003c/p>\n\u003cp>Some of her favorite recipes in the book are ones that come from her own family traditions, like the Christmas Breakfast Pie, something that she, her mother, and her brother make every Christmas, no matter where they are, and the Beer Rolls, originally made with just Bisquick and beer. \"My brother and I thought that was so cool, baking with beer!\" she said, which led her to develop a similar, from-scratch recipe that captured the appeal of the original. \u003c/p>\n\u003cp>She finds her inspiration in things she sees in bakeries, in restaurants, in flavor combinations she imagines. \"I'm kind of a lemon freak. There's a crazy amount of citrus zest in the book, it's kind of obnoxious!\" As for her favorite thing to bake, \"definitely pies and galettes,\" although she especially admires bread bakers. \"It's a real skill that can be kind of hard to do in a home kitchen. But it's so basic and satisfying.\" Flipping through the recipes, it's clear that Laidlaw has a taste for fruit; there are wonderful, not-too-sweet fruit desserts in every chapter. \u003cstrong>Pear Custard Tart\u003c/strong> (\u003cem>see recipe below\u003c/em>), inspired by a old Julia Child recipe, comes out delectably elegant, and the vanilla-poached pears are good enough to eat on their own. Laidlaw prefers a hint of salt to too much sweetness, and few recipes seem overly gooey or rich. \u003c/p>\n\u003cp>It's an easy, appealing book, reflecting Laidlaw's own opinion, based in experience as both a professional and a home baker, that baking isn't that hard, and that its reputation as the stern, inflexible taskmistress of the kitchen is ill-deserved. Once you know the basic chemistry of baking and have a feel for how different baked goods work, you can mess around with your recipes, more than you might think. \u003c/p>\n\u003cblockquote>\u003cp>\"The whole point of the book is to get more people baking, get them to see that it's not so daunting, make it approachable and fun.\"\u003c/p>\u003c/blockquote>\n\u003cul>\n\u003cstrong>That said, are there common pitfalls that new bakers might avoid?\u003c/strong> \n\u003cli>\"People overwork pastry and biscuit dough too much, then they get frustrated,\" when it doesn't turn out as flaky or fluffy as they hoped.\u003c/li>\n\u003cli>In making quick breads, like muffins, that are raised with baking powder and/or baking soda, \"some people mix the batter and then just let it sit,\" rather than getting it into the oven, pronto. Once the batter is mixed, the chemical leavening process starts, and so delaying the baking process can produce a flat result.\u003c/li>\n\u003cli>And finally, people frequently overbake, paying more attention to the minutes specified in the recipe than to what their senses tell them about the finished product.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>It all comes down to not following recipes too rigidly.\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>\"I want people to relax and enjoy it, be more flexible. Not all ingredients are the same, and things change depending on how cold, hot, or wet the day is. Just relax! I think it's the best thing you can do for somebody, to bake something for them.\"\u003c/p>\u003c/blockquote>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/pear-custard-tart-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/pear-custard-tart-500.jpg\" alt=\"Pear-Custard Tart. Photo by Eric Wolfinger\" title=\"Pear-Custard Tart. Photo by Eric Wolfinger\" width=\"500\" height=\"588\" class=\"alignnone size-full wp-image-38620\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Pear-Custard Tart\u003c/strong>\u003cbr>\nThe first recipe from Julia Child that I ever made was her French custard apple tart, which I still love to this day. This delicately flavored tart, filled with vanilla-poached pears and brandy-spiked custard and topped with sugary toasted almonds, is an ode to her and that memorable dessert.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nFlaky Pie Dough for single crust (see recipe below)\u003c/p>\n\u003cp>\u003cem>for the poached pears\u003c/em>\u003cbr>\n3⁄4 cup (6 oz⁄185 g) Sugar\u003cbr>\n3 ripe but firm pears, preferably Bosc, peeled, quartered, and cored\u003cbr>\nPeel of 1 orange, removed in strips with a vegetable peeler\u003cbr>\n1⁄2 vanilla bean\u003cbr>\n1 large egg\u003cbr>\n1⁄4 cup (2 oz⁄60 g) sugar plus 1 tbsp\u003cbr>\n3 tbsp all-purpose flour\u003cbr>\n1⁄2 cup (4 fl oz⁄125 ml) heavy cream\u003cbr>\n1 tsp pure vanilla extract or 2 tbsp brandy (optional)\u003cbr>\nPinch of kosher salt\u003cbr>\n1⁄4 cup (1 oz⁄30 g) sliced almonds, lightly toasted \u003c/p>\n\u003cp>\u003cem>makes one 10-inch (25-cm) tart\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPrepare the flaky pie dough and chill as directed. (see recipe below)\u003c/p>\n\u003cp>To poach the pears, cut a circle of parchment paper that will fit in a medium saucepan. Cut a small circle in the middle of the parchment. In the saucepan, bring 3 cups (24 fl oz/750 ml) water and the sugar to a boil over high heat. Reduce the heat to medium and add the pears and orange peel. Split the vanilla bean and scrape out the seeds with the back of a paring knife; add the pod and seeds to the saucepan. Lay the parchment in the saucepan to submerge the pears. Adjust the heat so that the liquid simmers gently and poach the pears until just tender, about 15 minutes. Let cool in the poaching liquid.\u003c/p>\n\u003cp>Position a rack in the middle of the oven and preheat to 400°F (200°C). On a lightly floured work surface, roll out the dough to a circle about 13 inches (33 cm) in diameter. Transfer the dough to a 10-inch (25-cm) tart pan with a removable bottom and ease into the pan. Trim away any excess dough. Line the tart shell with foil and fill with pie weights or dried beans. Bake until the crust is dried out and just starting to color a bit, about 20 minutes. Remove the foil and weights. Let cool. Reduce the oven temperature to 350°F (180°C).\u003c/p>\n\u003cp>Cut each pear quarter lengthwise into 4 slices, then lay most of the pear slices in the crust in an overlapping circle close to the rim. Use the remaining slices to fill the middle.\u003c/p>\n\u003cp>In a bowl, beat together the egg and the 1⁄4 cup sugar until thick and pale. Beat in the flour and then the cream, vanilla, if using, and salt. Pour evenly over the pears. Bake until the custard starts to puff up, about 10 minutes. Sprinkle the toasted almonds and remaining 1 tablespoon sugar over the top of the tart. Continue to bake until the custard is set and lightly browned, 15–20 minutes. Let cool on a wire rack until warm or room temperature before slicing and serving.\u003c/p>\n\u003cp>\u003cstrong>Baker's Note:\u003c/strong>\u003cbr>\nTo turn this into an apple tart, gently sauté 3 peeled, cored, and sliced apples in 1 tablespoon butter until they just start to become tender. Spread evenly in the partially baked crust, pour over the custard, and proceed with the recipe from there.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Recipe: Flaky Pie Dough for Single Crust\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 1⁄4 cups (61⁄2 oz⁄200 g) all-purpose flour\u003cbr>\n1⁄4 tsp kosher salt\u003cbr>\n1⁄2 tsp sugar (optional; omit if making a savory dish)\u003cbr>\n7 tbsp (31⁄2 oz⁄105 g) very cold unsalted butter, cut into cubes\u003cbr>\n5 tbsp (3 fl oz⁄80 ml) ice water, plus more if needed\u003c/p>\n\u003cp>\u003cem>makes enough for one 9-inch (23-cm) pie or tart\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn the bowl of a food processor, stir together the flour, salt, and sugar, if using. \u003c/p>\n\u003cp>Sprinkle the butter over the top and pulse for a few seconds, or just until the butter is slightly broken up into the flour but still in visible pieces.\u003c/p>\n\u003cp>Evenly sprinkle the water over the flour mixture, then process just until the mixture starts to come together.\u003c/p>\n\u003cp>Dump the dough into a large lock-top plastic bag, and press into a flat disk. Refrigerate the dough for 30 minutes or up to 1 day, or freeze for up to 1 month.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Recipe: Pumpkin Brandy Bread\u003c/strong>\u003cbr>\nGrowing up, I remember my mom baking this bread in metal coffee cans and how I loved the funny round shape. This recipe calls for a lot of brandy, more than you might be comfortable with, but it is honestly the best pumpkin bread I have ever tasted. You can cut the brandy in half if you want.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 large eggs\u003cbr>\n2 cups (1 lb⁄500 g) granulated sugar\u003cbr>\n1 cup (7 oz⁄220 g) firmly packed light brown sugar\u003cbr>\n1 cup (8 fl oz⁄250 ml) canola oil\u003cbr>\n2⁄3 cup (5 fl oz⁄160 ml) brandy\u003cbr>\n1 can (15 oz⁄470 g) pumpkin puree\u003cbr>\n3 1⁄2 cups (171⁄2 oz⁄545 g) all-purpose flour\u003cbr>\n2 tsp baking soda\u003cbr>\n1 1⁄2 tbsp pumpkin pie spice\u003cbr>\n1 tsp kosher salt\u003cbr>\n1⁄2 cup (2 oz⁄60 g) chopped pecans or walnuts, lightly toasted (optional)\u003c/p>\n\u003cp>\u003cem>makes 2 loaves\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPosition a rack in the middle of the oven and preheat to 350°F (180°C). Generously butter two 9-by-5-inch (23-by-13-cm) loaf pans.\u003c/p>\n\u003cp>In a large bowl, whisk together the eggs and sugars. Add the oil, brandy, and pumpkin and whisk to combine. In another bowl, sift together the flour, baking soda, pumpkin pie spice, and salt. Add to the pumpkin mixture along with the nuts, if using, and stir to combine.\u003c/p>\n\u003cp>Divide the batter between the prepared pans and bake until richly golden brown and a toothpick inserted into the center of a loaf comes out clean, about 50 minutes. Let cool slightly in the pans, then turn the loaves out onto a wire rack to cool.\u003c/p>\n\u003cp>\u003cstrong>Baker's Note:\u003c/strong>\u003cbr>\nBaked in smaller, individual-sized loaf pans, this decadent bread makes excellent mini gifts during the holidays. Divide the batter between the pans. The baking time might vary depending on the size of the pans. Once the baked loaves have cooled, wrap each one in colorful cellophane, tie a ribbon around it, and bring on the good cheer.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Recipes and Photos appears with permission from Home Baked Comfort. Photographs by Eric Wolfinger Copyright 2011 by Weldon Owen Inc. and Williams-Sonoma, Inc.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/38315/cookbook-review-home-baked-comfort-by-kim-laidlaw","authors":["5038"],"categories":["bayareabites_1516","bayareabites_2254","bayareabites_588","bayareabites_1653","bayareabites_12"],"tags":["bayareabites_253","bayareabites_1255","bayareabites_430","bayareabites_10139","bayareabites_1541","bayareabites_1510","bayareabites_1284","bayareabites_1393"],"featImg":"bayareabites_38612","label":"bayareabites"},"bayareabites_19465":{"type":"posts","id":"bayareabites_19465","meta":{"index":"posts_1591205157","site":"bayareabites","id":"19465","score":null,"sort":[1291564837000]},"guestAuthors":[],"slug":"two-unusual-holiday-side-dishes","title":"Two Unique Yet Familiar Holiday Side Dishes","publishDate":1291564837,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Here we are again, the holidays… gastronomy’s ultimate do over time of the year. Everyone’s getting fired up about brining birds, smoking hogs, roasting vegetables, buttering breads and sampling sweets. But it’s the same old tired stuff as last year… and the year before that. Maybe a few culinary twists but for the most part the menu doesn’t change. We’re creatures of habit, and you know what? I’m okay with that. In the past I used to fight it, but that got me nowhere. I was thrilled when two years ago my friend made goat stew for a pot luck holiday get-together. And I told everyone “See see, isn’t that great! Something different and interesting.” Some of my guests liked it but most vetoed the notion! The holiday menu will never budge, so why bother.\u003c/p>\n\u003cp>So you might be asking the question “What can I do to change it up a bit...add some sass to the meal without everyone screaming foul?” \u003c/p>\n\u003cp>How about making a few changes to your side dishes. After all, it is really the sides that steals the show on the holiday table -- the supporting cast that props up the celebrity bird, robust ham, crab or vegetarian main-- the unsung heroes. Here are two easy-to-make dishes that will add unique yet familiar flavors to the holiday meal.\u003c/p>\n\u003cp>The first one is a beet salad with pear and Mandarin oranges. The pear adds a wonderfully unique texture to the salad while the floral acidity of the orange helps to complement the fatty quality of the mains. It’s a great dish for people that SWEAR that they don’t like beets. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/beet-pear-salad500.jpg\" alt=\"Roasted Beet and Pear Salad with Satsuma Mandarin Orange\" title=\"Roasted Beet and Pear Salad with Satsuma Mandarin Orange\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-19480\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Roasted Beet and Pear Salad with Satsuma Mandarin Orange\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6\u003c/p>\n\u003cp>\u003cem>The beets can be cooked one or two days in advance.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 lbs medium to large sized Chioggia beets. Conventional is fine\u003cbr>\n1 ripe pear, cut into to thick match sticks\u003cbr>\n5 mandarin oranges, 4 for salad and 2 for juice\u003cbr>\n½ red onion, thinly sliced\u003cbr>\n2 heaping tablespoons, champagne vinegar\u003cbr>\n1 tablespoon, extra virgin olive oil\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Pre-heat oven to 350 degrees\u003c/p>\n\u003cp>2. Cut off beet stems and wash really well. Place beets in a baking pan and toss with olive oil, salt and pepper.\u003c/p>\n\u003cp>3. Cover dish with aluminum foil and bake for 1-1 1/2 hrs. At the hour mark take out and pierce with the tip of a paring knife or toothpick to check if finished. Some larger beets might need an additional 15-25 minutes depending on how stubborn they are. When cooked, remove and let cool. \u003c/p>\n\u003cp>4. When cool, simply take an old kitchen towel and rub off the skin. Cut off both ends and then cut beets into 4, 6 or 8 piece wedges, depending on desired size. Place into bowl. \u003c/p>\n\u003cp>5. Juice the 2 oranges and set aside. Peel and rough chop the other 4. \u003c/p>\n\u003cp>6. Slice the pear and then cut into thick match sticks. \u003c/p>\n\u003cp>7. To finish, place all the ingredients into a bowl and toss. \u003c/p>\n\u003cp>\u003cstrong>Notes:\u003c/strong>\u003cbr>\n* It’s very important to not over mix the salad as it will look distressed.\u003cbr>\n* Try to mix the salad while the beets are still warm as it will absorb the juices better.\u003cbr>\n* The salad should be made and consumed on the same day as the pear will start to get mushy and discolor.\u003c/p>\n\u003chr>\n\u003cp>The next recipe is a breath of fresh air to the good old classic, green bean casserole. Most of us remember this dish as overcooked green beans and fried onions saturated in canned mushroom soup. \u003c/p>\n\u003cp>I wanted to give this dish a unique flavor without altering it too much. I found that fennel, leeks and a shot of Pernod did just that. The sweet leeks and slight liquorice flavor paired nicely with the earthy mushroom cream and fresh green beans. I also removed the tired old onions and replaced them with toasted pecans and buttery breadcrumbs. The last thing to note is that it’s not as rich and creamy as you might remember. I purposely made it so that the beans are coated in the cream but not drenched. It makes for a more vibrant textured dish. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/green-bean-casserole500.jpg\" alt=\"Green Bean Casserole with Fennel, Leeks, Pernod and Toasted Stuffing\" title=\"Green Bean Casserole with Fennel, Leeks, Pernod and Toasted Stuffing\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-19482\">\u003c/p>\n\u003cp>\u003cstrong>Green Bean Casserole with Fennel, Leeks, Pernod and Toasted Stuffing\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 lbs. blue lake green beans\u003cbr>\n1 lb. button or cremini mushrooms, washed and sliced\u003cbr>\n1 bunch leeks, chopped and washed\u003cbr>\n½ fennel bulb, chopped\u003cbr>\n1-2 cloves garlic, minced\u003cbr>\nTeaspoon, fresh picked thyme\u003cbr>\nShot of dry white wine\u003cbr>\n1 cup heavy cream\u003cbr>\n¼ cup vegetable stock\u003cbr>\n3 heaping tablespoons, Pernod\u003cbr>\n½ cup, chopped and toasted pecans\u003cbr>\n2 cups stuffing mix (cubes of bread)\u003cbr>\nOlive oil\u003cbr>\nButter\u003cbr>\nSalt and pepper \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Pre-heat oven to 450 degrees\u003c/p>\n\u003cp>2. Cook beans in salted boiling water, roughly 4 minutes. Remove and shock in ice water. Cut the beans in half.\u003c/p>\n\u003cp>3. Place a sauce pot on high heat and add a teaspoon of cooking oil. Get it super hot and then add the mushrooms. Sauté the mushrooms quickly and then remove from pan. You want them to be brown, crispy and somewhat dry. \u003c/p>\n\u003cp> 4. Turn down heat to medium low; add another teaspoon of oil and a small amount of butter. Add leeks and fennel. And cook until soft. At that point add garlic and thyme and cook for a couple minutes more. \u003c/p>\n\u003cp>5. Deglaze the pan with wine. Stir and let cook for 30 seconds. Add heavy cream and turn down to low. Stir mixture and let the cream reduce by almost ¾. This will make the mixture thick and sweet! Add vegetable stock and reduce by half. \u003c/p>\n\u003cp>6. Season mixture with salt and pepper. \u003c/p>\n\u003cp>7. In another pan melt a tablespoon of butter. Cook until it starts to turn brown. Add bread/stuffing mixture and stir. Remove from heat. \u003c/p>\n\u003cp>8. In a large bowl toss the beans, mushrooms, fennel cream and pecans together. Add a titch more salt. \u003c/p>\n\u003cp>9. Place in a casserole dish and cover with stuffing mixture. Place in oven and bake for 10 minutes. Then crank up broiler and crisp up stuffing. Depending on your broiler I would think that 30 seconds would do the trick.\u003c/p>\n\u003cp>10. Remove and serve hot! \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Notes:\u003c/strong>\u003cbr>\n* The salt in the bean cooking liquid is twofold. It flavors but also helps retain the green color.\u003cbr>\n* Make sure not to overcook the beans! A little under done is better than over cooked.\u003cbr>\n* Taste the mixture before you add stuffing and bake. You might want more Pernod or seasoning.\u003cbr>\n* You can also use stale bread and make your own topping. \u003c/p>\n\n","blocks":[],"excerpt":"Here we are again, the holidays… gastronomy’s ultimate do over time of the year. Everyone’s getting fired up about brining birds, smoking hogs, roasting vegetables, buttering breads and sampling sweets. But it’s the same old tired stuff as last year… and the year before that. So you might be asking the question “What can I do to change it up a bit...add some sass to the meal without everyone screaming foul?” How about making a few changes to your side dishes. Here are two easy-to-make dishes that will add unique yet familiar flavors to the holiday meal.","status":"publish","parent":0,"modified":1291093671,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":36,"wordCount":1135},"headData":{"title":"Two Unique Yet Familiar Holiday Side Dishes | KQED","description":"Here we are again, the holidays… gastronomy’s ultimate do over time of the year. Everyone’s getting fired up about brining birds, smoking hogs, roasting vegetables, buttering breads and sampling sweets. But it’s the same old tired stuff as last year… and the year before that. So you might be asking the question “What can I do to change it up a bit...add some sass to the meal without everyone screaming foul?” How about making a few changes to your side dishes. Here are two easy-to-make dishes that will add unique yet familiar flavors to the holiday meal.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Two Unique Yet Familiar Holiday Side Dishes","datePublished":"2010-12-05T16:00:37.000Z","dateModified":"2010-11-30T05:07:51.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"19465 http://blogs.kqed.org/bayareabites/?p=19465","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/12/05/two-unusual-holiday-side-dishes/","disqusTitle":"Two Unique Yet Familiar Holiday Side Dishes","path":"/bayareabites/19465/two-unusual-holiday-side-dishes","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Here we are again, the holidays… gastronomy’s ultimate do over time of the year. Everyone’s getting fired up about brining birds, smoking hogs, roasting vegetables, buttering breads and sampling sweets. But it’s the same old tired stuff as last year… and the year before that. Maybe a few culinary twists but for the most part the menu doesn’t change. We’re creatures of habit, and you know what? I’m okay with that. In the past I used to fight it, but that got me nowhere. I was thrilled when two years ago my friend made goat stew for a pot luck holiday get-together. And I told everyone “See see, isn’t that great! Something different and interesting.” Some of my guests liked it but most vetoed the notion! The holiday menu will never budge, so why bother.\u003c/p>\n\u003cp>So you might be asking the question “What can I do to change it up a bit...add some sass to the meal without everyone screaming foul?” \u003c/p>\n\u003cp>How about making a few changes to your side dishes. After all, it is really the sides that steals the show on the holiday table -- the supporting cast that props up the celebrity bird, robust ham, crab or vegetarian main-- the unsung heroes. Here are two easy-to-make dishes that will add unique yet familiar flavors to the holiday meal.\u003c/p>\n\u003cp>The first one is a beet salad with pear and Mandarin oranges. The pear adds a wonderfully unique texture to the salad while the floral acidity of the orange helps to complement the fatty quality of the mains. It’s a great dish for people that SWEAR that they don’t like beets. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/beet-pear-salad500.jpg\" alt=\"Roasted Beet and Pear Salad with Satsuma Mandarin Orange\" title=\"Roasted Beet and Pear Salad with Satsuma Mandarin Orange\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-19480\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Roasted Beet and Pear Salad with Satsuma Mandarin Orange\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6\u003c/p>\n\u003cp>\u003cem>The beets can be cooked one or two days in advance.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 lbs medium to large sized Chioggia beets. Conventional is fine\u003cbr>\n1 ripe pear, cut into to thick match sticks\u003cbr>\n5 mandarin oranges, 4 for salad and 2 for juice\u003cbr>\n½ red onion, thinly sliced\u003cbr>\n2 heaping tablespoons, champagne vinegar\u003cbr>\n1 tablespoon, extra virgin olive oil\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Pre-heat oven to 350 degrees\u003c/p>\n\u003cp>2. Cut off beet stems and wash really well. Place beets in a baking pan and toss with olive oil, salt and pepper.\u003c/p>\n\u003cp>3. Cover dish with aluminum foil and bake for 1-1 1/2 hrs. At the hour mark take out and pierce with the tip of a paring knife or toothpick to check if finished. Some larger beets might need an additional 15-25 minutes depending on how stubborn they are. When cooked, remove and let cool. \u003c/p>\n\u003cp>4. When cool, simply take an old kitchen towel and rub off the skin. Cut off both ends and then cut beets into 4, 6 or 8 piece wedges, depending on desired size. Place into bowl. \u003c/p>\n\u003cp>5. Juice the 2 oranges and set aside. Peel and rough chop the other 4. \u003c/p>\n\u003cp>6. Slice the pear and then cut into thick match sticks. \u003c/p>\n\u003cp>7. To finish, place all the ingredients into a bowl and toss. \u003c/p>\n\u003cp>\u003cstrong>Notes:\u003c/strong>\u003cbr>\n* It’s very important to not over mix the salad as it will look distressed.\u003cbr>\n* Try to mix the salad while the beets are still warm as it will absorb the juices better.\u003cbr>\n* The salad should be made and consumed on the same day as the pear will start to get mushy and discolor.\u003c/p>\n\u003chr>\n\u003cp>The next recipe is a breath of fresh air to the good old classic, green bean casserole. Most of us remember this dish as overcooked green beans and fried onions saturated in canned mushroom soup. \u003c/p>\n\u003cp>I wanted to give this dish a unique flavor without altering it too much. I found that fennel, leeks and a shot of Pernod did just that. The sweet leeks and slight liquorice flavor paired nicely with the earthy mushroom cream and fresh green beans. I also removed the tired old onions and replaced them with toasted pecans and buttery breadcrumbs. The last thing to note is that it’s not as rich and creamy as you might remember. I purposely made it so that the beans are coated in the cream but not drenched. It makes for a more vibrant textured dish. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/green-bean-casserole500.jpg\" alt=\"Green Bean Casserole with Fennel, Leeks, Pernod and Toasted Stuffing\" title=\"Green Bean Casserole with Fennel, Leeks, Pernod and Toasted Stuffing\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-19482\">\u003c/p>\n\u003cp>\u003cstrong>Green Bean Casserole with Fennel, Leeks, Pernod and Toasted Stuffing\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 lbs. blue lake green beans\u003cbr>\n1 lb. button or cremini mushrooms, washed and sliced\u003cbr>\n1 bunch leeks, chopped and washed\u003cbr>\n½ fennel bulb, chopped\u003cbr>\n1-2 cloves garlic, minced\u003cbr>\nTeaspoon, fresh picked thyme\u003cbr>\nShot of dry white wine\u003cbr>\n1 cup heavy cream\u003cbr>\n¼ cup vegetable stock\u003cbr>\n3 heaping tablespoons, Pernod\u003cbr>\n½ cup, chopped and toasted pecans\u003cbr>\n2 cups stuffing mix (cubes of bread)\u003cbr>\nOlive oil\u003cbr>\nButter\u003cbr>\nSalt and pepper \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Pre-heat oven to 450 degrees\u003c/p>\n\u003cp>2. Cook beans in salted boiling water, roughly 4 minutes. Remove and shock in ice water. Cut the beans in half.\u003c/p>\n\u003cp>3. Place a sauce pot on high heat and add a teaspoon of cooking oil. Get it super hot and then add the mushrooms. Sauté the mushrooms quickly and then remove from pan. You want them to be brown, crispy and somewhat dry. \u003c/p>\n\u003cp> 4. Turn down heat to medium low; add another teaspoon of oil and a small amount of butter. Add leeks and fennel. And cook until soft. At that point add garlic and thyme and cook for a couple minutes more. \u003c/p>\n\u003cp>5. Deglaze the pan with wine. Stir and let cook for 30 seconds. Add heavy cream and turn down to low. Stir mixture and let the cream reduce by almost ¾. This will make the mixture thick and sweet! Add vegetable stock and reduce by half. \u003c/p>\n\u003cp>6. Season mixture with salt and pepper. \u003c/p>\n\u003cp>7. In another pan melt a tablespoon of butter. Cook until it starts to turn brown. Add bread/stuffing mixture and stir. Remove from heat. \u003c/p>\n\u003cp>8. In a large bowl toss the beans, mushrooms, fennel cream and pecans together. Add a titch more salt. \u003c/p>\n\u003cp>9. Place in a casserole dish and cover with stuffing mixture. Place in oven and bake for 10 minutes. Then crank up broiler and crisp up stuffing. Depending on your broiler I would think that 30 seconds would do the trick.\u003c/p>\n\u003cp>10. Remove and serve hot! \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Notes:\u003c/strong>\u003cbr>\n* The salt in the bean cooking liquid is twofold. It flavors but also helps retain the green color.\u003cbr>\n* Make sure not to overcook the beans! A little under done is better than over cooked.\u003cbr>\n* Taste the mixture before you add stuffing and bake. You might want more Pernod or seasoning.\u003cbr>\n* You can also use stale bread and make your own topping. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/19465/two-unusual-holiday-side-dishes","authors":["5096"],"categories":["bayareabites_1763","bayareabites_12"],"tags":["bayareabites_1958","bayareabites_8560","bayareabites_2813","bayareabites_8561","bayareabites_1541","bayareabites_1815"],"label":"bayareabites"},"bayareabites_1595":{"type":"posts","id":"bayareabites_1595","meta":{"index":"posts_1591205157","site":"bayareabites","id":"1595","score":null,"sort":[1225644277000]},"guestAuthors":[],"slug":"rainy-day-potpie","title":"Rainy Day Pear Pot Pie","publishDate":1225644277,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/pear_potpie2.jpg\" alt=\"pear potpie\">\u003c/p>\n\u003cp>When it's pouring raining, grim and blustery, cold and dark, and frankly dreadful outside, my idea of the perfect day is one where I'm home, warm and happy. The windows are all steamed up, I put on some good music, and I start baking. And cooking. In fact, I'm happiest if I have about 4 different things going at once. \u003c/p>\n\u003cp>For example, today I have a sourdough sponge—made from my sourdough starter—bubbling away in a warm little spot in the kitchen, just waiting for it’s debut as a big chewy loaf of sourdough bread. On the stove, a \u003ca href=\"http://www.guardian.co.uk/lifeandstyle/2001/oct/07/foodanddrink.recipes\">gorgeous autumnal pumpkin curry\u003c/a> simmering away. Recipe is courtesy of one of my all-time favourites, Nigel Slater. One burner over sits a huge pot of chicken and yams for my dog's dinner (and breakfast, and dinner, and etc etc). \u003c/p>\n\u003cp>But, I’m thinking, what about dessert? I adore making dessert on the weekend. Especially if it means firing up the oven and baking something. Plus it helps warm up the house and keep it all cozy inside. And nothing beats the smell of pastry or cakes or cookies, or really any kind of dough, baking away in the oven.\u003c/p>\n\u003cp>So in keeping with the autumn theme, and because I have a bag of pears, I’m going for little pear pot pies. It just sounds nice. Seriously, say it out loud. Pear. Pot. Pies. What could be better on a night like this?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Warm Pear Pot Pies\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 5–8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 medium pears (I used Comice)\u003cbr>\n1/4 cup packed dark brown sugar\u003cbr>\nA big squeeze of fresh lemon juice\u003cbr>\nAbout 2 teaspoons flour\u003c/p>\n\u003cp>\u003cstrong>For the pastry dough:\u003c/strong>\u003cbr>\n1 cup all-purpose flour\u003cbr>\n1/4 teaspoon kosher or sea salt\u003cbr>\n1/2 teaspoon sugar\u003cbr>\n7 tablespoons very cold unsalted butter, cut into cubes\u003cbr>\nAbout 1/4 cup very cold water\u003c/p>\n\u003cp>Vanilla ice cream, for serving\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. To make the dough, in the bowl of a food processor, stir together the flour, salt, and sugar. Sprinkle the butter over the top and process for a few seconds, or just until the butter is slightly broken up into the flour but still in visible pieces. Sprinkle the water over the flour mixture evenly, then process until the mixture just starts to come together. Dump the mixture out of the bowl onto 2 large sheets of plastic wrap. Press the dough together into a mound and then wrap with plastic and press into a flat disk. Refrigerate the dough to chill for 30 minutes or up to 1 day.\u003c/p>\n\u003cp>2. Preheat the oven to 375F. Place eight 2/3-cup custard cups or five 1-cup ramekins onto a rimmed baking sheet. Peel the pears, remove the core and seeds, and cut into bite-sized chunks. In a mixing bowl, stir together the pears, brown sugar, lemon juice, and flour. Divide the pear mixture equally between the cups or ramekins.\u003c/p>\n\u003cp>3. Remove the dough from the refrigerator. Remove the plastic wrap and place the dough disk on a lightly floured work surface. Using a rolling pin, roll the dough into a round about 1/8-inch thick. Cut out enough rounds of dough as you have custard cups or ramekins. Make sure to cut them so they are slightly larger than the top of the cup or ramekin. Place the dough round on top and press the edges down to secure. Cut a few vents in top.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Bake until the crust is golden and the pear juices are bubbling. Set aside to cool for about 10 minutes, then serve with a scoop of ice cream on top.\u003c/p>\n\n","blocks":[],"excerpt":"When it's pouring raining, grim and blustery, cold and dark, and frankly dreadful outside, my idea of the perfect day is one where I'm home, warm and happy. The windows are all steamed up, I put on some good music, and I start baking. And cooking. In fact, I'm happiest if I have about 4 different things going at once. \r\n","status":"publish","parent":0,"modified":1225644480,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":621},"headData":{"title":"Rainy Day Pear Pot Pie | KQED","description":"When it's pouring raining, grim and blustery, cold and dark, and frankly dreadful outside, my idea of the perfect day is one where I'm home, warm and happy. The windows are all steamed up, I put on some good music, and I start baking. And cooking. In fact, I'm happiest if I have about 4 different things going at once. \r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Rainy Day Pear Pot Pie","datePublished":"2008-11-02T16:44:37.000Z","dateModified":"2008-11-02T16:48:00.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"1595 http://blogs.kqed.org/bayareabites/2008/11/02/rainy-day-potpie/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/11/02/rainy-day-potpie/","disqusTitle":"Rainy Day Pear Pot Pie","path":"/bayareabites/1595/rainy-day-potpie","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/pear_potpie2.jpg\" alt=\"pear potpie\">\u003c/p>\n\u003cp>When it's pouring raining, grim and blustery, cold and dark, and frankly dreadful outside, my idea of the perfect day is one where I'm home, warm and happy. The windows are all steamed up, I put on some good music, and I start baking. And cooking. In fact, I'm happiest if I have about 4 different things going at once. \u003c/p>\n\u003cp>For example, today I have a sourdough sponge—made from my sourdough starter—bubbling away in a warm little spot in the kitchen, just waiting for it’s debut as a big chewy loaf of sourdough bread. On the stove, a \u003ca href=\"http://www.guardian.co.uk/lifeandstyle/2001/oct/07/foodanddrink.recipes\">gorgeous autumnal pumpkin curry\u003c/a> simmering away. Recipe is courtesy of one of my all-time favourites, Nigel Slater. One burner over sits a huge pot of chicken and yams for my dog's dinner (and breakfast, and dinner, and etc etc). \u003c/p>\n\u003cp>But, I’m thinking, what about dessert? I adore making dessert on the weekend. Especially if it means firing up the oven and baking something. Plus it helps warm up the house and keep it all cozy inside. And nothing beats the smell of pastry or cakes or cookies, or really any kind of dough, baking away in the oven.\u003c/p>\n\u003cp>So in keeping with the autumn theme, and because I have a bag of pears, I’m going for little pear pot pies. It just sounds nice. Seriously, say it out loud. Pear. Pot. Pies. What could be better on a night like this?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Warm Pear Pot Pies\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 5–8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 medium pears (I used Comice)\u003cbr>\n1/4 cup packed dark brown sugar\u003cbr>\nA big squeeze of fresh lemon juice\u003cbr>\nAbout 2 teaspoons flour\u003c/p>\n\u003cp>\u003cstrong>For the pastry dough:\u003c/strong>\u003cbr>\n1 cup all-purpose flour\u003cbr>\n1/4 teaspoon kosher or sea salt\u003cbr>\n1/2 teaspoon sugar\u003cbr>\n7 tablespoons very cold unsalted butter, cut into cubes\u003cbr>\nAbout 1/4 cup very cold water\u003c/p>\n\u003cp>Vanilla ice cream, for serving\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. To make the dough, in the bowl of a food processor, stir together the flour, salt, and sugar. Sprinkle the butter over the top and process for a few seconds, or just until the butter is slightly broken up into the flour but still in visible pieces. Sprinkle the water over the flour mixture evenly, then process until the mixture just starts to come together. Dump the mixture out of the bowl onto 2 large sheets of plastic wrap. Press the dough together into a mound and then wrap with plastic and press into a flat disk. Refrigerate the dough to chill for 30 minutes or up to 1 day.\u003c/p>\n\u003cp>2. Preheat the oven to 375F. Place eight 2/3-cup custard cups or five 1-cup ramekins onto a rimmed baking sheet. Peel the pears, remove the core and seeds, and cut into bite-sized chunks. In a mixing bowl, stir together the pears, brown sugar, lemon juice, and flour. Divide the pear mixture equally between the cups or ramekins.\u003c/p>\n\u003cp>3. Remove the dough from the refrigerator. Remove the plastic wrap and place the dough disk on a lightly floured work surface. Using a rolling pin, roll the dough into a round about 1/8-inch thick. Cut out enough rounds of dough as you have custard cups or ramekins. Make sure to cut them so they are slightly larger than the top of the cup or ramekin. Place the dough round on top and press the edges down to secure. Cut a few vents in top.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Bake until the crust is golden and the pear juices are bubbling. Set aside to cool for about 10 minutes, then serve with a scoop of ice cream on top.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/1595/rainy-day-potpie","authors":["5015"],"categories":["bayareabites_1516","bayareabites_1653","bayareabites_12"],"tags":["bayareabites_1541","bayareabites_547"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? 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Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. 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