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Tates’ Kitchen makes
Gateau de Poire
It’s that time of year again. Pears! Four cases of these beauties! (Yikes.) Actually it feels a touch early to me this year. I thought I usually started this madness in late August – but maybe I am just not remembering correctly. … Every year we are the lucky recipients of whatever a friend is able to throw our way. Right now it’s all about pears and I have been in a frenzy in the kitchen trying to use them up. Here’s the favorite so far: Gateau de Poire – Pear Cake.
Read more: www.tateskitchen.com
Stealth Cooking pairs
prosciutto and kale
This pasta is a grown-up version of one of my favorite childhood sandwiches … the BLT. Some of these substitutions make it a healthy pasta. Prosciutto has a stronger and saltier taste than bacon, so less can be used. Kale holds up better than traditional iceberg lettuce with warm pasta and boasts more nutrients, but it’s also got a strong flavor, so it’s cut into small pieces. Red peppers add color and sweetness.
Read more: www.stealthcooking.com
In Search of Finer Things
makes a cake
Yesterday, my 1-year-old threw two meals on the floor and her shoe in the toilet. The highlight of my day was the company of friends and this Plum Upside-Down cake. I copied the recipe from Alice Waters’ lovely book “The Art of Simple Food” ages ago and finally got around to making it … at great expense to my sanity . As I beat the egg whites (my pet peeve), I told myself that this cake had better be worth it. Well, it was.
Read more: insearchofthefinerthings.blogspot.com