Tag Archives: Yvette Van Boven recipe

Rosemary Pear Pie (And It’s Gluten-Free)

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Poached pears worthy of your holiday table.

Poached pears worthy of your holiday table.

 

A friend of mine once rolled her eyes at her then-boyfriend for ordering poached pears for dessert at a restaurant.

In her mind, she couldn’t fathom why one would waste perfectly good dessert calories on simple, cooked pears, of all things.

I can see her point. After all, if you’re going to venture out to a white-tablecloth restaurant for dinner, you want to live it up. You want to eat with abandon, and finish it off with decadence. You want chocolate. You want butter. You want fluffs of cream, ganache and mousse — preferably in a take-your-breath-away form.

Pears don’t immediately muster that kind of response.

But transfer them to the finale of a comforting, home-cooked dinner, and I think even my friend would have a hard time passing them up.

Juicy, sweet, wine-y pears fanned out across a rustic tart that’s put out in the center of the table is just the type of dessert made for entertaining at home.

That’s what you’ll get with “Rosemary Pear Pie” from the new cookbook, “Home Baked” (Abrams), of which I received a review copy. It’s by Yvette Van Boven, a food stylist and recipe writer in Amsterdam.

Home Baked Book

The book is filled with more than 150 recipes for sweet and savory goodies such as “Poppy Seed Popovers,” “Verbena Cake with Fresh Fruit & Verbena Gin Syrup,” and “My Favorite Chili with A Thousand Beans, Chorizo, Chocolate, and Corn Bread.”

One glance at this pear pie in the book and I was enthralled. Who wouldn’t be with the pears arranged just so prettily atop a simple, smooth, custardy filling?

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Tabouleh with A Twist

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Not your standard tabouleh.

In summer, I can practically live on tabouleh, that Middle Eastern bulgar salad tossed with copious amounts of parsley, mint, oregano, onion, lemon juice and tomatoes.

But even when playing favorites, you sometimes need to mix it up a little for a change of pace.

Such was the case when I spotted this recipe for “Tabouleh with Quinoa, Corn, Scallion and Goat Cheese” in the cookbook, “Home Made” (Stewart, Tabori & Chang), of which I received a review copy.

The book is by Amsterdam recipe writer and catering company owner, Yvette van Boven. It’s filled with DIY-type recipes to teach you everything from how to create a smoker in your oven to how to make the perfect broth.

This salad makes a perfect summer side dish. Or it can be a complete meal, as grain-like quinoa is high in protein and contains all the essential amino acids a body needs.

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