Baked Pears with Pecans and Gorgonzola Cheese

Baked Pears with Pecans and Gorgonzola Cheese

My favorite holiday appetizer is a delicious warm, sweet and decadent dish of melted pears, butter, brown sugar, Gorgonzola cheese, and pecans. Served with toasted french bread this sure is a treat to look forward to each year.

Baked Pears with Pecans and Gorgonzola Cheese Ingredients

  • 2-3 large ripe pears
  • 3 tablespoons butter: 2 softened, 1 melted
  • 1/4 teaspoon salt, white pepper & dash of nutmeg
  • 1/2 cup of toasted and chopped pecans
  • 2 tablespoons brown sugar
  • 1/4 tablespoons of crumbled Gorgonzola or blue cheese

Recipe Execution

  1. Preheat oven to 450º
  2. Prepare the pears by peeling, then  slicing into slices about 1 inch thick
  3. Brush pears with softened butter and place in a buttered 9-inch + baking dish
  4. Bake at 450º for 15 minutes. Remove, sprinkle with 1/4 teaspoon salt, white pepper & dash of nutmeg. Bake for another 15 minutes or until soft and lightly browned.
  5. Meanwhile combine pecans, brown sugar and melted butter in a small bowl, stirring to coat nuts. Top pear dish contents with mix and cheese. Broil pears at the furthest distance from the heat for about 5 minutes until the cheese melts.

Serve an ample amount of juice and pear mixture on top of toasted bread or cracker to enjoy the deliciousness.

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Pittsburgh’s Foodie Spot, Smallman Galley

The highlight of my weekend was a burger. Don’t get me wrong, the rest of my weekend was definitely amazing with unusually beautiful weather for November in Pittsburgh, but this burger was even better.

My journey to this burger started with what else other than the gold mine that is Instagram. Every Pittsburgher I follow has been abuzz with the Smallman Galley, a chef incubator, for a while now. I decided it was my turn to experience the hype.

Smallman Galley is a, “launch pad for the best new restaurant concepts in Pittsburgh”. A unique space housing 4 restaurant concepts, a full bar, and a coffee bar. The creators of Smallman Galley, “cultivate and accelerate undiscovered Chefs by providing a forum to showcase their capabilities, hone their craft, develop business acumen, and build a cult following behind their concepts.” With four fully outfitted kitchens and seats for 200 guests, the infrastructure is there for chefs to bring their concepts to market with low-risk and low-cost.
Smallman Galley Pittsburgh
I had a hard time deciding what to order with 4 unique chefs and plenty of creative menu offerings. The Burger of the Moment special by Provisions caught my eye. I did have a bit of FOMO after placing my order. I was in a food & chef incubator with all these fun dishes and I went with a burger…? I’m meant to be an experimental foodie. But I am so glad I did choose the burger. I am serious when I say it was amazing. Through my life travels (haha minuscule) I’ve tipped my toes into the world of unique “artisan” burgers. Gordon Ramsey’s lamb & goats cheese burger is at the top of my list. This burger of the moment by Provisions joined that top 5 list, conquering my FOMO.
I wish I would have taken a picture of the description of the burger. What I do remember is that is was involved smoked blue cheese, onion jam, and maybe a whole grain mustard of sorts? All I remember is that it was tasty, juicy and I barely shared a bite with my boyfriend. Even the fries were unique! If you’re not into salty you might not like these fries, but I am. So I loved them. They were crisp, not greasy, very salty (celery salt maybe?), but also seasoned well (parsley maybe?) for an added dimension of flavor. I am so over plain boring fries.
UPDATE here is the full description from Provisions : Beef Pattie | Smoked Blue Cheese | Bacon | Whole Grain Mustard Aioli | Organic Greens | Onion Jam | Cheddar | Sesame Challah Bun
My BF had middle neck calms in a light saffron broth by Aubergine Bistro. Not really my thing, but he thoroughly enjoyed the dish.
Smallman Galley Pittsburgh
I can’t wait to return for another meal at the Smallman Gallery, especially if I’m in the mood for a burger.
Smallman Galley Pittsburgh

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Festive Fall Baked Butternut Squash & Apples

baked butternut squash & apples

Fall calls for food that is festive, colorful & warms the soul. This festive Baked Butternut Squash & Apples dish is inspired by the season & the apples I got from my trip to Soergel’s Orchard.

BONUS this recipe is super simple and straightforward AND fills your home with a delicious scent while it bakes.

Gather 1 or 2 ripe butternut squash, your choice of apples (here’s a guide for baking with apples) 1/2 stick of butter, your preferred amount of brown sugar, cinnamon & allspice, plus any other of your favorite seasonal spices.

Preheat oven to 400 degrees F.
Carefully slice the  butternut squash in half, seed and clean the pit. Place halves on a large baking sheet flesh side up.
Peel and chop apples into 1 inch square sized pieces.
In a bowl combine melted butter, brown sugar, spices and chopped apples.
Place mixture in the middle of each squash.
Season with salt and black pepper.
Roast 50 to 60 minutes, until flesh is fork-tender.

Sit back & enjoy the aroma!

 

 

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Nick’s Original BBQ on King Street

Nick’s Original BBQ on King Street

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I am not a barbecue fan. It is just not something I grew up eating. To be honest I haven’t tried much BBQ at all or learned much about it. I don’t crave or love spicy, smoky, or tangy things. But after a long hot day of shopping on King Street on Second Sunday my boyfriend spotted his version of a holy grail. A BBQ place, Nick’s Original BBQ on King Street.

So after I had my fix of shopping with him being an amazing tag along, I complied. We entered into a unique saloon looking space. I let my boyfriend do to ordering, all I requested was cornbread. He ordered Classic Spare Ribs, Beef Brisket, Homemade Bar-B-Q Chips, Coleslaw and Cheese Biscuits. I am pretty sure that this was my first spare rib experience. It was delicious, no t spicy, smoky, or tangy like I thought it would be, just full of enjoyable flavor. The cheese biscuits were buttery, salty, cheesy and sweet all at the same time.

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So from this experience, I learned to be more open minded about barbecue and just try it. I am glad I did. Plus my BF was so adorably happy.  So if you find yourself hungry after shopping on King’s Street I would suggest Nick’s Original BBQ on King Street.

Now I need to learn how to make cornbread.

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