For one, it uses 52100 carbon steel, known for its excellent edge retention, toughness, and ability to take a razor-sharp edge.
Add the pears and bring to a simmer over medium heat.Cook for 10 minutes, or until the pears are slightly softened.
Remove from the heat and let the pears cool in the cooking liquid.. With a slotted spoon, remove the pears from the cooking liquid; set aside on a plate.Combine the cream, chicken stock, butter and 1 1/2 cups of the pear cooking liquid in a saucepan.Bring to a simmer and simmer for 45 minutes to 1 hour, until the liquid is reduced by half..
Meanwhile, put the potatoes in a small saucepan, add salted water to cover, and bring to a boil.Reduce the heat slightly and cook the potatoes for 18 to 20 minutes, until just tender.
Drain and let cool slightly, then peel and cut into 1/4-inch thick rounds..
While the potatoes are cooking, cut the pears crosswise into 1/4-inch thick slices.“The dish is also easily adaptable,” Briseño-González says.
“You can swap the squash for poached chicken or grilled fish; the latter option reminds me of trout almondine, but warmed up with chiles, and draped in that velvety sauce that begs to be sopped up with tortillas.”.1. small [8-ounce].
2. ancho chiles.1. medium (2 1/2-pound).