http://www.pearpanache.com Where Pro Meets Pear Tue, 02 Mar 2010 22:26:12 +0000 http://backend.userland.com/rss092 en Chef de Cuisine Jennifer Buehler has been cooking since she was a child in Independence, Missouri. After a quick stint in computer sales, Buehler returned to the kitchen, graduating from Western Culinary Institute in Portland, Ore. Lauro's Mediterranean cuisine is an inspired menu for Buehler, who has endless options to choose ... http://www.pearpanache.com/chefs/jennifer-buehler/ “Bosc pears are an ideal pear to sauté. They retain their shape when heated and add a crisp, sweet flavor to rich dishes.” ~ Chef Buehler http://www.pearpanache.com/tips/jennifer-buehlers-pear-tip/ Jennifer Buehler Lauro Kitchen Portland, OR Makes 4 to 6 servings Braise 4 lamb shanks, preferably raised in Oregon, 16 to 20-ounces each 2 tablespoons extra virgin olive oil 1 medium onion, ... http://www.pearpanache.com/recipes/braised-lamb-shank-with-caramelized-pears-and-shallots/ John Therres Chef of Renaissance Washington, DC Dupont Circle Washington, DC Makes eight sliders Pear Ketchup 2 Anjou pears 2 teaspoons clarified butter 1/4 cup diced sweet onion 1 ... http://www.pearpanache.com/recipes/bacon-and-blue-cheese-sliders-with-pear-ketchup/ “Balance rich foods with the citrus-like Green Anjou. Anjous are ideal for tangy spreads and sauces.” ~ Chef Therres http://www.pearpanache.com/tips/john-therres-pear-tip/ As Executive Chef at the Renaissance Washington, DC Dupont Circle Hotel, John Therres oversees the hotel’s food and beverage program, including the contemporary lobby bar and restaurant, M Bar. As a veteran hotel restaurant employee, Chef Therres brings 10 years of kitchen experience and a passion for regional ... http://www.pearpanache.com/chefs/john-therres/ “I like cocktails that have the right balance of sweet, tart, alcohol and heat. Fresh pears are easy to incorporate into drinks as they are naturally so sweet.” ~ Mixologist Kara Newman http://www.pearpanache.com/tips/kara-newmans-pear-tip/ Kara Newman is a food, wine and spirits writer based in New York. Her work has appeared in The New York Times, The Boston Globe, The Washington Post, Gourmet, Saveur, Wine Enthusiast and Yankee Magazine, and many other publications. Her first book, "Spice and Ice," about spicy cocktails, was published ... http://www.pearpanache.com/chefs/kara-newman/ Kara Newman Author of:Spice & Ice – 60 Tongue-Tingling Cocktails New York, NY Makes one drink Black Pepper Simple Syrup 1/4 cup whole black peppercorns 1/4 teaspoon red pepper flakes 1 cup water 1 ... http://www.pearpanache.com/cocktails/the-peppered-poire/ “Comice pears lend elegance and lusciousness to any holiday dish. They’re incredibly versatile, and I love working with them.” ~ Chef Hedy Goldsmith http://www.pearpanache.com/tips/hedy-goldsmiths-pear-tip/ The New York Times referred to Hedy Goldsmith’s desserts as "strikingly beautiful, but not contrived, marvels of texture and balance." And it is that exacting artistry that has won her continued praise from both industry professionals and the public. After beginning her career in New York, Goldsmith first attracted industry ... http://www.pearpanache.com/chefs/hedy-goldsmith/ Hedy Goldsmith Michael’s Genuine Food & Drink Miami, FL Makes 1 quart granita and 2 dozen biscotti Granita 1 1/2 pounds (about 3) ripe Comice pears 8 cardamom pods, toasted and crushed 1 cup ... http://www.pearpanache.com/recipes/pear-and-cardamom-granita-with-pistachio-pomegranate-biscotti/ "When poaching pears, try using white wine with your favorite herbal tea steeped into it. Allow plenty of time for the aromatics to steep in the poaching liquid, then add a little honey.” ~ Chef Holmes http://www.pearpanache.com/tips/ethan-holmes-pear-tip/ Ethan Holmes Snap Kitchen Austin, TX Makes one 8 by 8-inch pan or 6 to 8 servings Streusel topping 1 cup old fashioned rolled oats 1/3 cup brown sugar 1/2 cup all ... http://www.pearpanache.com/recipes/pear-and-thyme-crisp-with-goat-cheese-mousse-and-lavender-honey/ Ethan’s love of food started at the age of 4. When most kids were watching Saturday morning cartoons, he was on a stepstool learning how to cook. Under the careful tutelage of his grandmother, Ethan’s passion for food and cooking was solidified. His grandmother’s instruction and beautiful food instilled in ... http://www.pearpanache.com/chefs/ethan-holmes/