Like every other San Franciscan, I'm a huge fan of Bi-Rite Market. I could get lost within the aisles for a long time, ogling at all the gorgeous produce and speciality food items. When I found out about their new book, Bi-Rite Market's Eat Good Food, I naturally had to check it out.
After reading this book, you will learn to maximize your grocery shopping experience. Owner Sam Mogannam guides you through each department and explains how to find quality ingredients, decipher labels and build a solid pantry. The 90 recipes are developed from Bi-Rite Market’s in-house kitchen, as well as Sam’s favorites. You'll also learn essential shopping tips, such as finding the best olive oils, selecting fresh arugula, or figuring out whether that fancy can of imported sardines is worth buying.
The book goes on sale today - here's the recipe for Mom's Pear Skillet Cake to whet your appetite. I can't wait to use this one for the holidays!
Mom's Pear Skillet Cake
6 medium Bosc pears (about 3 1/3 pounds)
6 tablespoons (3 ounces) unsalted butter
3/4 cup packed light brown sugar
1 1/3 cups (6 ounces) all-purpose flour
2/3 cup granulated sugar
3 tablespoons minced crystallized ginger
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon table salt
3 large eggs
1/2 cup grapeseed or other neutral oil
1 teaspoon pure vanilla extract
1 teaspoon finely grated orange zest
Position a rack in the center of the oven and heat to 350 degrees. Peel, quarter, and core 4 of the pears and set aside. Peel and grate the other 2 and set them aside separately.
In a 10-inch cast-iron skillet, melt the butter over low heat. Remove from the heat and sprinkle the brown sugar over the butter. Arrange the quartered pears on the sugar; if necessary, trim a few pieces to fit and fill the center.
Combine the flour, granulated sugar, crystallized ginger, cinnamon, baking soda, ground ginger, and salt in a medium bowl and whisk to blend. In a separate large bowl, whisk the eggs, oil, vanilla, and orange zest until blended. Stir in the grated pears. Add the flour mixture and stir just until blended.
Pour the batter over the pears and smooth the top. Bake until the cake is deep golden brown and a toothpick inserted into the center comes out clean, about 40 minutes. Cool the cake in the skillet for 20 minutes, then run a knife around the edge of the pan and turn out onto a plate. Serve warm or at room temperature.
Reprinted with permission from Bi-Rite Market’s Eat Good Food by Sam Mogannam & Dabney Gough, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.
Photo credit: France Ruffenach © 2011
For editorial consideration, a review book copy was provided for this post.