Not too many years ago I was standing in the produce department at a grocery store, gazing at a variety of pears. I was planning to make a special dessert that involved poaching pears. I’d never poached pears. I had no idea what kind of pear to use.
Lucky for me, the produce manager recommended Bosc pears for poaching. He explained that their flesh is firmer than most pears, so they tend to hold their shape well during the poaching process. His voice took on a note of passion as he described their wonderful flavor, “Like the best white wine you could ever taste,” he said. “That is what a ripe Bosc pear tastes like.”
The cinnamon-colored skin of the Bosc makes them stand out in a crowd of Anjou and Bartletts. Their elongated neck flowing down to a rounded bottom gives them a look of regal elegance. The produce manager helped me choose Bosc pears that were ripe, but still firm. I tasted one as soon as I got home. That man was absolutely right. The juicy pear was divine. That was the day I fell in love with the Bosc pear.
I ‘d always look forward to this time of year when I worked at North Dakota State University. One of my colleagues would bring a big slow-cooker full of her delicious Beer Cheese Soup. Up to that point in my life, the only Beer Cheese soup I had tasted was served at a Fargo restaurant. It was very thick, very cheesy and very goopy. In my opinion, too thick, too cheesy and too goopy.
I can't think of anything more American than chowder. This seafood soup is synonymous with chilly days and large family gatherings. Even though we're almost into spring, the weather has continued to be cold and dreary here in the Northeast. I've been craving hot bowls of soothing soup. There are many different recipes for chowder, including the little-known Rhode Island-style made of clear broth. But the one I'm a fan of is creamy New England-style, which was probably the first recorded chowder recipe, dating back to the 18th century. It just so happens that I'm the outlier in a family of all Manhattan-style lovers. Still for me, the fish broth enriched with cream holds the most appeal. That richness is what makes this chowder so soul-satisfying.
My one favorite thing about the winter season is citrus fruit. When I have a good lemon or orange in hand, I almost forget about the mountains of snow and the blistery weather. I always seek out unusual citrus fruits, from Meyer lemons to blood oranges. But the one citrus fruit I use most is the standard lemon. The ones available in the supermarket are typically the Eureka variety. I use those juicy yellow orbs in practically every recipe. Salad dressings, baked goods, and stews all benefit from a little lemon, be it the juice or zest. The aroma and flavor of lemons are what make them so special and revered in many cuisines.
Mushroom soup should be like a good friend -- there for you when you need it, full of understanding and comfort, and spicy enough to make you laugh. Consider this Creamy Mushroom Chestnut Soup a best friend.