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Top Chef's Mike Isabella Cooks a Family Holiday Feast

The runner-up in Bravo's hit cooking show shares "Jersey Italian" recipes for a scrumptious holiday dinner.

Risotto continued...

4. Divide yogurt mixture evenly among 6 glass dishes. Cover tops with plastic wrap and chill several hours or overnight. Top with spiced poached pears and pistachios and serve.

Ingredients for poached pears

½ cup white granulated sugar

½ cup water

6 whole black peppercorns

2 whole cloves

2 whole cardamom pods

1 cinnamon stick

2 pears, peeled and chopped into ½-inch cubes

Directions

1. Combine sugar, water, peppercorns, cloves, cardamom pods, and cinnamon stick in a small saucepan and cook over medium heat about 15 minutes, stirring occasionally. A syrup will begin to form.

2. Remove spices and discard. Add chopped pears. Continue cooking 5 minutes.

3. Remove pears from heat and let cool before serving over panna cotta.

Makes 6 servings

Per serving: 218 calories, 7 g protein, 42 g carbohydrate, 3 g fat (1 g saturated fat), 5 mg cholesterol, 2 g fiber, 38 g sugar, 159 mg sodium. Calories from fat: 13%.

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Reviewed on October 05, 2011

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