Food Matters Project #32: Cardamom & Pistachio Pear Crisp

And we’re back with another installment of the Food Matters Project!  This past week, on February 1st, this little project celebrate it’s 1 year anniversary!  I’m really glad that I have been involved in these weekly posts- it’s given me an opportunity to think a little outside of the box, and encourage me to try different recipes.  Most of all, it’s been a wonderful opportunity to connect with other bloggers who enjoy a great cookbook!  Thanks to all those that participate, and all the readers at home!

This weeks recipe was chosen by Camilla, of Culinary Adventures with Camilla.  She chose Mark Bittman’s recipe for Cardamom-Scented Pear Crisp, from the Food Matters Cookbook.  Check out Camillas post on her Cranberry & Pear Cardamom-Scented Crisp.  Also, take a peak what other bloggers did with this recipe.

Camilla has also hosted these Food Matters Project dishes: Wheat Berries with Braised Beef & Parsnips, Fish Nuggets Braised in Rhubarb Sauce.  While we were still on our honeymoon during one of those recipes, here’s the fish version of our dish: Cod in Spicy Rhubarb Sauce.

Whenever I go to the grocery store and see that a bag of pistachio’s is “buy 1, get 1 free”- I always grab a bag (or two).  They are a versatile nut that can be used in many baked goods, or they’re a perfect mid-day snack.  How do you use or eat your pistachio’s?

This was a great dessert with a scoop of vanilla ice cream.  This dish was delicious since it was not overly sweet, a perfect pairing with tea in the morning.  Sam and I finished it off as breakfast leftovers with some honey-flavored Greek yogurt.

Cardamom & Pistachio Pear Crisp
Adapted from: The Food Matters Cookbook (pg 568)

4 tbsp unsalted butter, softened
2 tbsp olive oil
3/4 cup brown sugar
3/4 cup chopped unsalted pistachios
juice of 1 lemon
1 cup oats
1/2 cup whole wheat flour
pinch of salt
2 pears, cored & sliced
1 tsp cardamom

In a large bowl with a mixer, cream together butter, oil and sugar.  Then stir in the pistachios, lemon juice, oats, flour and salt.  Mix until the ingredients are combined.

Preheat the oven to 400ºF.  Spray a tart pan with cooking spray, or grease it with butter.

Press the dough into a tart pan, using only 3/4 of the dough.  Next lay out the pear pieces on top of the dough, then sprinkle with cardamom.  Lastly, sprinkle the last of the dough over the pears.

Bake the crisp for 30 minutes, or until the crust starts to brown.  Serve once it cools with a scoop of ice cream.

Double-rise Wheat Bread

This bread satisfied two things for me.  For one, it’s been getting cooler out here, and a slices of warm, fresh bread satisfies my cravings.  And I’ve always wanted to make bread from scratch, so I wanted to try a recipe.  It was delicious!  Warm, and crispy on the outside.  Savory and soft…and a little bit of salty butter completed each slice.

Double-rise Wheat Bread
Adapted from A Chow Life blog

4 cups (20 oz) all-purpose wheat flour
1 tsp granulated sugar
2 tbsp table salt
1/4 tsp instant, fast-rising yeast
2 cups ice water
oil spray

First Rise: In a large bowl, stir together: flour, sugar, salt and yeast.  Vigorously stir in the water into the bowl, and mixing until all of the ingredients are blended thoroughly.  If the mixture is too dry, stir in more water, small amounts at a   time.  Brush or spray the top with oil.  Cover the bowl with plastic wrap or a towel.  Refrigerate the dough for 3-10 hours, then let it cool at room temperature for 18-24 hours.

Second Rise: Using an oiled rubber spatula, gently lift and fold the dough toward the center, until most of it is deflated.  Brush or spray the surface with oil once again.  Re-cover the bowl.  Let rise for 1 1/2- 2 1/2 hours at room temperature.  Wait until the dough doubles from the deflated size.

Baking: Turn the oven on to 450 degrees.  Heat a 3 1/4-4 quart (or larger) heavy metal pot (or Dutch oven) in the oven until it is sizzling hot.  Not deflating the dough, roll it into the warm pot.  Spritz or brush the top of the dough with water.  Top with the lid, and shake the pot back and forth to center the dough.  Bake the dough in the lower third of the oven for 55 minutes.  Then remove the lid, reduce the heat for 425 degrees.  Bake for 15-20 or until the top is well browned.  When it seems done, bake for a couple of minutes longer until the center is baked through.  Remove the loaf to the rack and cool thoroughly.

Serve/Store: Cool completely before storing.  The bread will keep at room temperature for 3 days, or may be frozen (airtight) for up to 2 months.

Enjoy!