Tommaso’s Sinful Delights

I had a craving for pears and almonds, so I decided to put them together in a crostata.  The result was a delicious, flaky pastry that’s to die for. 

Pear Almond Crostata with Apricot Glaze

1 1/2 cups all-purpose flour
2 TBSP light brown sugar
zest of 1 lemon
1/4 tsp salt
10 TBSP cold butter
3 TBSP ice cold water
1/4 cup almond paste*
2 Bosc pears peeled, halved, cored and cut lengthwise into slices*
3 TBSP apricot preserves
1 tsp raw sugar

Combine flour, brown sugar, lemon zest and salt in the bowl of a food processor.  Pulse until combined.  Add cold butter and pulse until coarse meal is formed.  Slowly add water 1 TBSP at a time, pulsing until dough forms into a ball.  Wrap dough in plastic and refrigerate at least 1 hour.

Preheat oven to 400 degrees.  Roll the dough out on parchment paper (about 12″ diameter.)  Transfer dough to a baking sheet.  Spread almond paste on top of the dough leaving a 2″ space on the edge.  Fan the pear slices in a circle covering the layer of the almond paste with one slice in the center.  Gently fold the edges of the pastry crust inward so that it comes to the edge of the pears, but not covering them.    Microwave the apricot preserves for 15 seconds to soften.  Using a pastry brush, gently coat the pears and the edges of the crust with the preserves.  Sprinkle raw sugar on the edges of the crust.

Bake for 35-40 minutes, until golden brown.  When finished, allow to cool on the baking sheet for 1o minutes.  Transfer crostata to a cooking rack.  Serve warm.

*Notes:

-If almond paste is too hard to spread, microwave it for 20 seconds to soften.
-Prepare pears just before adding on top of crostata so they don’t turn brown.

Polenta Crusted Chicken

2 TBSP olive oil
4 boneless, skinless chicken breasts
1/2 cup flour
2 eggs
1/2 cup polenta or cornmeal
1 tsp garlic powder
1 tsp paprika
salt and pepper

Preheat oven to 350°F . Grease a 9″ x 13″ casserole dish with olive oil. 

Season both sides of chicken breasts with garlic powder, salt and pepper.  Set aside three bowls to dredge chicken.  Place flour in one, beat 2 eggs, plus 1 TBSP water in another and mix polenta and paprika in the third.  Take each breast of chicken, dredge in flour, then egg mixture, followed by a coating of the seasoned polenta.  Repeat for remaining breasts of chicken. 

Place in oiled casserole dish and drizzle top of breasts with olive oil.  Bake for about 50 minutes or until internal temperature reaches 180°F  and top is golden brown.

Black beans are a terrific source of protein, vitamins, antioxidents and cholesterol-lowering fiber. This low-fat dish compliments most Latin foods, but is a great, healthy meal by itself.  If you wish to serve it with non-Latin dishes, or wish to substitute the cilantro, use  thyme or another favorite herb. 

Black Beans with Cilantro

2 TBSP olive oil
2-15oz cans of black beans, rinsed and drained
1 medium onion, diced
2-3 celery stalked, diced
3 cloves of garlic, minced
2 cups stock (chicken, beef or vegetable) *see notes below
1/4 cup + 2 TBSP fresh cilantro, chopped
1 bay leaf
salt and pepper
*Optional: sour cream

Heat olive oil in saute pan on medium heat.  Add onions, celery and garlic and season with salt and pepper.  Saute for about 5 minutes.  Add stock, beans, bay leaf and 1/4 cup cilantro.  Bring to a boil and reduce heat to low.  Simmer for about 25 minutes and reduce liquid. 

Remove beans from heat.  With an immersion blender, partially puree the mixture leaving half whole beans.  You may also do this in a regular blender, just pour half of the mixture in the carafe and puree, then pour back into the pot. 

Stir to combine and serve garnished with a sprig of cilantro and dollop of sour cream.

*Use the flavor of stock based on what the meal you’re serving or taste you desire.  For vegetarian version, use vegetable stock.

I’m a big fan of one-pot meals.  They require little to no work and are usually done in no-time at all.  This dish will take about an hour. 

Jerk Kielbasa with Rice and Black Beans
Serves 4

2 TBSP olive oil
1lb smoked kielbasa, sliced into 1-inch pieces
5-6 scallions, sliced, white and green separated
3 celery ribs, chopped
4 garlic cloves, minced
3 TBSP tomato paste
15 oz can black beans, drained and rinsed
2 bay leaves
1 cup uncooked long-grain brown rice
bunch of swiss chard, stems removed and chopped
2 1/2 cups chicken stock
2 TBSP fresh thyme + 1/8 tsp dried thyme
1/8 tsp cinnamon
1/8 tsp allspice
1/8 tsp onion powder
1/4 tsp pepper

Heat olive oil in a saute pan over medium heat.  Saute kielbasa until browned.  Add white scallion, garlic, celery and seasonings.  Saute until softened about 5 minutes.  Add tomato paste and cook for a minute longer.  Add chicken stock, black beans, bay leaves and rice.  Lastly, add swiss chard. 

Reduce heat to low, cover and simmer for about 1 hour.  Do not lift the cover during this time as the rice needs to steam.  Remove from heat and stir to combine.    Season with salt if desired, but the kielbasa should add enough flavor to this dish. 

Serve with green scallions on top.