I came up with this last night, a variation on another recipe I had tried. It was excellent.
Ingredients
1 bottle Riesling
4 Pears (Bosc, etc)
1 Tbsp Vanilla
4 Strips of Orange Peel
2 Tbsp Sugar
Start by heating the reisling in a non-reactive pot with the sugar, vanilla and orange peel. While it’s heating peel your four pears and carefully insert into the Riesling once it simmers. Let it simmer for 20-30 minutes, checking the pears occassionally by inserting a knife into the thickest part to see if they are done. Don’t let them get mushy. When done remove from the pot and let cool. Now turn up the heat and cook down the remaining wine just until it turns into a syrup. It will turn extrememly fast so watch it otherwise it will burn. Set aside the remaining syrup for later.
To serve place a pear in a bowl and spoon over the syrup. Add ice cream to enhance.
troy Food pears, poached, recipe
John’s wife, Emily, asked my if I’d like to cook for John’s birthday dinner. I found this quite an honor so, in his honor, I went all out. I don’t think I’m much of a cook so I enlisted the help of Toby Sanderson, chef extraordinaire. Together we created an excellent Asian styled menu complete with wine pairings. For the most part I thought it was very good and the patrons felt the same. The watercress salad was actually not too astringent as the dressing fought off the leaves. The Sauvignon Blanc I chose was good but could have used more body and fruit. Everything else however was well paired, especially my second shot at poached pairs. What a wonderful night and surprise that I could pull off my first ever all Asian dinner. Methinks I need to stay with that theme for a while longer.
Here is the menu.
Le Menu
L’Anniversaire de John Cornwell
Appetizers
Avocado Tempura
Champagne
Entrée
Bosc pear and watercress salad with sesame and almond dressing.
2007 Groth Sauvignon Blanc Napa, CA
Main
Seared Ahi tuna, avocado and mango chutney accompanied by sautéed Asian greens and fragrant jasmine rice.
2007 Sineann Pinot Gris, Newberry OR
Dessert
Bosc pears poached in Riesling atop Bi-Rite Ginger ice cream.
2006 Glacier Riesling, Yakima Valley, WA
troy Food, Uncategorized birthday, dinner, john cornwell, menu, recipe
A few people have asked recently what I’m up to so I figured I should at least blog about it. For the past 2 months I’ve immersed myself in the iPhone SDK in an attempt to become both a fluent iPhone developer as well as an OS X developer. To reach my goal of fluency I decided I should build an iPhone application that I’d want to use on a daily basis and something I might sell in the iTunes AppStore. That application is Sudoku. Why? First, because I love playing Sudoku. Second, because it’s a fairly graspable application for my first iPhone attempt. Third, because there’s a good chance of people buying it from the store. Not that I’m not looking for this to be the killer iPhone application nor a huge money maker. It’s just my first or hopefully many applications I’ll develop for the platform. My task list is telling me that I’ll be code complete by August 15th. If all things go well I’ll publish a week or so after I return from Burning Man. I’ve registered a new domain that I’ll be using for self publishing. I’ll announce it when it is up and running.
Otherwise I’m still enjoying San Francisco this summer. The weather has been accomodating for development but I’m looking forward to fall where it should heat up. Wow, did I just say that?
troy Development iphone, sudoku
A friend recently asked me where I was able to get an historical photo of my Seattle home. Older Seattle homes, built before 1930, are typically available from the state archives. Send an email to archives@bcc.ctc.edu with your Property/Parcel Tax information and they’ll tell you what they can do.
troy Photography historical, house, photos, seattle