ShareThisSunday, November 12, 2006
Sweet or savory pear:
While poached pears are a classic dessert, roasted pears double the pleasure. Not only do you have a delicious final product that's excellent with blue cheese, caramel or salt, the roasting process also makes the house smell wonderful.
To do it, peel pears, wrap in foil and cook in a low oven until tender (usually about an hour). Or leave pears unpeeled and unfoiled and bury in a layer of kosher salt (dust the pears off before serving) instead, for a crisp skin and a salty-sweet finish that'd be great with chocolate.
Spa treatment:
Both rice and dried beans often require long soaks to soften them before cooking. If you're having trouble pouring off the water afterwards without losing half your rice, soak it in a fine-holed sieve or colander placed inside a pot of water. Then just pull out the colander when you're ready to cook.
