I love the seasonality of the kitchen.
Not only Autumn and Winter, Spring and Summer. I love the day-seasonality of it. The morning season, mid season, afternoon season, night season.
I love the ongoing cyclic nature of it. The “I will make this thing now so that I can use it then” nature of it. I grind my own salt from course Celtic Sea Salt. I hand grind (mortar and pestle) my own pepper. I make paneer. I make up my chat masala (ahead of time, I am afraid, to save some time later) and other masala powders. I want to try to make my own besan flour! I make oven dried tomatoes and dried capsicums. I make my own tomato paste for winter tomato-iness. I dry any herb I can lay my hands on for teas and herb salts. You get the picture. Vanilla sugar. Strawberry syrup. Quince syrup. Crabapple jam.
I like to chop this in the morning for dinner tonight, put something in the oven at mid-day season to have toasty warm for dinner tonight. I drain the yoghurt in the morning for dessert at lunch or dinner or breakfast the next day. I soak my oats overnight for great porridge in the morning. I freeze this today for dinner in a month when, dead tired from the umpteenth day of more than humanly possible working hours, I just want to turn on the tv, collapse into bed, fall asleep and get rid of the hunger in my belly, all at once.
The hunger in my belly at those times, though, is not only the physical need gnawing at my body for sustenance. It is a need to be back in the kitchen working at my art the only way I know how.
At best in this life it is a compromise. A half job in the kitchen most of the time as I earn my keep the rest of the time the best that I can. It is a life, and a jolly good one. But ….
So you can see, holidaying at home is a little luxury for me. I can look at the yellow of the silver birch leaves across the road. Give Siva the freshest of flowers each morning. Gaze at the clouds enveloping the hills. Listen to music. Read. Oh, it is so good to be home.
So, after glazing apples and draining yoghurt, both for a future dish, let’s bake some pears with some afore-made rosemary powder – ground by hand with a little chilli and capsicum and a minor pinch of salt. If you have not had the foresight to make this yourself you can use fresh rosemary, some sea salt and add chilli if you dare. I have made this dish with pears and plums, so don’t be afraid to experiment.
You can eat them with any other dish, or for breakfast with cheese. Maybe even a midnight snack!
Roasted Rosemary Pears
Source : inspired by Gourmet Traveller Australian Magazine, April, 2003
Prep time: 5 mins
Cooking time: 15 mins
Serves: 4 – 6 people, depending how you use it
3 firm, ripe packham or beurre bosc pears, unpeeled and cut into 6 wedges each – you can core each piece or for a rustic look, don’t core
2 Tblspn lemon juice
1 Tblspn finely chopped rosemary
1 tspn dried chilli chopped fine (optional)
0.25 cup brown sugar
30g unsalted butter, chopped
Place pear wedges, lemon juice, chilli and rosemary in a bowl and toss to coat. Place in a roasting dish, sprinkle with the sugar and scatter the butter over.
Roast at 200 degrees for 20 – 25 minutes or until the pears are tender and glazed, basting with juices once during the cooking.
Cool the pears in the pan, and then serve with breakfast, or with bread, rocket and parmesan for an amazing lunch.
Now, to clean up the mess in the kitchen …..
The Holiday Series
- Mint Paneer: A recipe
- Srikand: A recipe
- Creme Fraiche: How to make
- Thick Thick Yogurt (Yogurt Cheese): How to make
- Yogi Tea: A recipe
- Roasted Rosemary Pears: A Recipe
- Pomodori Gratinati (Baked Tomatoes with Cheese): A recipe
- Ginger Garlic Lentil Soup: A recipe
- Oven Baked Chickpeas: A recipe