One common plate is all it takes to bridge a gap. At least that is the thinking of the progressive folks at Slurrpy where during the month of December, they are highlighting 10 women across the globe who are blogging about food. We’re of different ilk. We work in different kitchens. We use different recipes. Yet, this month, we’ll collectively focus on the same ingredients to bring you a concrete example of the power of diversity to create a collective response.
Slurrpy, after my own heart, is focused on the common folk who works long hours and comes home to a busy house and without a lot of kitchen training or expertise, manages to throw down a meal. This month, our action of throwing down that dish is symbolic of the fact that small actions can translate to big differences – small actions conducted with great love.
We are of one globe. We use the same ingredients – further clarifying that we are, in fact, of one another. This week we focus on cinnamon and pears. Cinnamon has an ancient history both as a spice and as a medicine. It is the brown bark of a tree; grounded and humble. Pears show evidence as a food since prehistoric times and made their cookbook debut in 4 or 5 AD. They are sleek and succulent. The combination of pungent powder and slippery sweetness is not a modern innovation. There are many delightful combinations of the two and while several may find their way to my table, I wanted to stay true to the intent of Slurrpy with something that can be created quickly and was done after a long day at the office. Mesquite flour introduced into this recipe is an homage to local food and was milled from the mesquite trees that grow in my yard.
Desert Pear Crumble
Adapted from Vegetarian Times
- 2 Tbs. sliced almonds
- ½ cup mesquite flour (regular flour will work if you can’t get mesquite)
- 3 Tbs light brown sugar
- 1 tsp ground cinnamon
- 1 tsp orange zest
- ½ tsp vanilla extract
- 3 Tbs butter
- 4 large pears, peeled and cut into 1/8s
- ½ cup dried cranberries
1. Preheat oven to 350°. Spray your cast-iron skillet with cooking spray.
2. Toast almonds in separate skillet for 4 – 5 minutes over medium heat or until browned. Cool.
3. Grind almonds until they are coarse crumbs in food processor. Add mesquite flour, brown sugar, cinnamon, orange zest, and vanilla extract. Pulse. Add butter and pulse until mixture is combined.
This post is part of 1commonplate at Slurppy.
In what ways do you believe the commonality of food can bridge differences?