Tuesday, April 23, 2013

Poached Pears in Riesling

Poaching Pears is a truly elegant preparation that is sure to impress any guest. Our favorite pear variety to poach is the Bosc pear, due to its remarkable aroma and ability to hold its shape after cooking. Spices such as cinnamon and vanilla complement the flavor of this wonderful dish. Enjoy!

- 3 Bosc Pears, peeled and cored.
- 4 Cups of German Riesling Wine
- 1 Cup of Sugar
- 2 Sticks of Cinnamon
- 1 Vanilla Bean, split lengthwise

1.     In a 2 QT All-Clad Stainless Steel Sauce Pan with Lid, stir together Riesling, sugar, cinnamon sticks, and vanilla bean. Bring to a boil over medium-high heat.
2.      Place Pears in Liquid, cover the pan with lid, and reduce heat to a simmer. Simmer pears for about 20 minutes, or until a thinly-bladed knife inserted into the pears meets with little resistance.
3.     Allow the pears to cool in their poaching liquid for about 30 minutes.
4.     To serve, place 1 pear in each of 4 bowls, and spoon over some of the strained poaching liquid.

Thursday, April 18, 2013

Caramelized Onion Curry Shrimp

This is a dish that has become a perennial favorite of ours as it is simply bursting with sweet, sour, and salty notes as well as a superbly refreshing aroma and complexity, stemming from the deeply caramelized onions, garlic, and ginger, to the chopped cilantro and lime juice that is added once the dish is complete. Basmati rice would perfectly complement this succulent shrimp dish as would a nice chilled glass of New Zealand Sauvignon Blanc or Alsatian Gew├╝rztraminer. Enjoy!


1 lb. deveined shrimp
2 lb. Sliced Yellow Onion
6 ea. Garlic Cloves (Minced)
1 oz. Ginger (Minced)
1 cup, dry white wine
4 Tbsp. Vegetable Oil
2 Tbsp. Curry Powder
2-3 each, Cardamom Pods.
3 each, Dried Cloves
2 oz. Cilantro (Roughly Chopped)
Salt and Pepper, to taste
Fresh Lime Juice, to taste


1. Heat oil in a hot pan on med-high heat. Once pan is hot, add onion until it starts to brown. Season with salt and pepper.

2. Add minced ginger and garlic, cardamom, cloves, and curry powder, and cook this mixture on med-low heat until onions become fully caramelized with a deep brown color.

3.  Once onions are fully caramelized, add white wine, return heat to medium-high, and allow the wine to reduce by half.

4. Season shrimp with salt and pepper on both sides and then add to pan. Cover with lid and allow shrimp to simmer in the sauce until they are fully cooked.

5. Add lime juice to taste, sprinkle with cilantro, and serve!