Pumpkin, charred kale & onion tacos

Back in November I went for a mini foodie tour of Philly. I indulged in much gelato from Capogiro, ice cream at The Franklin Fountain, and lots of cheese and other goodies from Reading Terminal Market. (Can you tell I like dairy?) But for me, the standout dish was the seasonal pickle special at Village Whiskey - pickled pumpkin and charred kale served with toasted sourdough and ricotta.

 It was so simple, but so magical! The sweet pumpkin paired with slightly bitter charred kale, the vinegar cutting through the richness of the ricotta, and the satisfying crunch of the toast. SO GOOD! I haven't stopped thinking about it!

Inspired by that dish I came up with these tacos to satisfy my craving. No need to pickle anything - the tang comes from a sweet balsamic drizzle. If you can't find a fresh pumpkin, use a more readily available squash - like butternut - or even a sweet potato.

Pumpkin, charred kale & onion tacos

with ricotta and balsamic drizzle

1/2 cup balsamic vinegar

2 Tbsp pure maple syrup

3 cups fresh pumpkin, peeled and cut into bite sized pieces

2 Tbsp olive oil, plus 1/2 tsp, divided

3/4 tsp smoked paprika

1 small bunch kale, stemmed, leaves coarsely chopped

1 yellow onion, sliced

1/4 cup roasted pepitas

salt & pepper

fresh whole milk ricotta

corn tortillas

1. To make the balsamic drizzle, pour the balsamic vinegar and maple syrup into a small sauce pan. Bring to a boil then reduce heat to medium and let simmer until it has reduced by about 1/2 and has a slightly syrupy consistency, about 10 minutes. Remove from heat and set aside to cool.

2. Preheat oven to 425F. On a lightly oiled baking sheet toss the cubed pumpkin with 1 Tbsp olive oil, smoked paprika and season generously with salt and pepper. Spread pumpkin evenly over the baking sheet and roast in the preheated oven, stirring occasionally, until pumpkin is soft and brown in spots, about 20-30 minutes. Transfer pumpkin to a large bowl and set aside.

3. Set your oven to broil and set an oven rack about 3 inches below your broiler. Toss the kale leaves onto the same baking sheet you used for the pumpkin. Massage 1 Tbsp of oil into the kale leaves and season lightly with salt. Spread evening over the pan and then top the kale with slices of onion. Place kale and onion into the oven and broil for about 5 minutes, or until the onion is starting to brown and the kale is blackened in spots. Remove from oven and transfer to the bowl with the pumpkin. Gently mix the pumpkin, kale and onions together and season to taste with salt and pepper. 

4. To assemble, spread a dollop of fresh ricotta onto a corn tortilla, top with the pumpkin and kale mixture, a drizzle of the balsamic glaze and sprinkling of roasted pepitas. 

Loaded Baked Potato Dip with crispy fingerling potatoes

I thought about saving this one for the NFL playoffs or the Superbowl, but then I realized you all are probably doing a lot of partying these days. What with all the holiday family gatherings, work parties, Christmas and New Year's Eve. Maybe a super easy, crowd pleasing dip would come in handy right about now?

This dip has all the toppings you love on a baked potato - sour cream, cheese, bacon, some chives. Only this way you get a higher toppings to potato ratio which is all anyone really wants, right? If you're traveling with this then just serve it with some thick-cut potato chips, but if you're home and have the oven space, it totally deserves to be kicked up a notch with creamy, crispy-skinned fingerling potatoes. Little mini baked potato dippers! Just make sure to have some pronged toothpicks or forks so you can get a good grip on the little buggers!

Loaded Baked Potato Dip 

with crispy fingerling potatoes

For the dip:

12 slices thick cut smoked bacon, or about 12 oz, cooked until crisp

1 cup sour cream

1 cup greek yogurt

2 cups sharp cheddar cheese, shredded

1/4-1/3 cup chopped fresh chives

LOTS of black pepper (if that's your thing)

For the fingerling potatoes:

1 1/2 lbs of the smallest fingerling potatoes you can find

1-2 Tbsp olive oil

salt & pepper

1. In the bowl of a food processor add the cooked bacon (broken into pieces), sour cream, yogurt, cheddar, chives and a few grinds of black pepper. Pulse 5-10 times, or until the dip is well combined but still slightly chunky. Cover and chill in the fridge for at least 30 minutes to an hour. (If you chill it for much more than this, bring it back to room temperature for about 30 minutes before serving)

2. While your dip is chilling, roast the potatoes. Preheat oven to 425F. Clean up the potatoes and dry well. If the potatoes are on the larger side, cut in half, or otherwise bite sized pieces. In a bowl, toss the potatoes with 1-2 Tbsp olive oil until well coated. Spread evenly on a greased baking sheet, or 2 baking sheets if needed, and sprinkle with salt. Bake for 20-25 minutes, or until potatoes are soft on the inside and the skin is slightly crispy. Serve warm with dip.

Orecchiette with Butternut Squash, Brussels Sprouts and Sausage

I never really ate brussels sprouts as a kid. Not because I didn't like them, but because I don't remember ever being introduced to them. See, both my parents had been burned by mushy, overcooked, boiled brussels sprouts as kids and never wanted to try them again as adults. And so, the great Brussels Sprout Hatred was almost perpetuated for another generation.

Finally, at some point in my young adulthood, despite all the horror stories I had heard, I decided to be so brave and had brussels sprouts cooked with bacon and onion at a friend's house. Now, that's the way to be introduced to brussels sprouts! Brussels&Bacon! As it turns out, they are pretty delicious and I've been hooked ever since.

Since then I've converted many a brussels sprout hater with roasted sprouts, raw sprout salads, and of course, the tried and true brussels&bacon! Now I think I have a new dish that can have much of the same effect - creamy, cheesy pasta with sweet squash, spicy sausage, and of course, brussels sprouts! Give a whirl and see if you can change some minds!

Orecchiette with Butternut Squash, Brussels Sprouts and Sausage

1lb orecchiette pasta

3/4 lb butternut squash, peeled and cubed into 1/2 inch pieces

1/2 lb brussels sprouts, halved

3 Tbsp olive oil, divided

1lb hot italian sausage links, about 4 links

1 large leek, white and light green only, thinly sliced

1 clove garlic, finely minced

1 Tbsp butter

1/4 cup apple cider

4 oz Mystic Cheese Company Melville, or marscarpone

1/3 cup parmigiano regiano, grated, plus more for serving

2 Tbsp sage, chopped

salt & pepper, to taste

1. Preheat oven to 425F. Toss the squash and brussels sprouts with 2 Tablespoons olive oil and season liberally with salt and pepper. Spread in an even layer on a baking sheet and bake in the preheated oven for 20-25 minutes, or until squash is tender and vegetables are beginning to brown. Set aside.

2. While the vegetables are roasting, in a large pot heat 1 Tablespoon olive oil over medium heat. Add the sausage links and cook, browning all sides, until cooked through, about 15 minutes. Move cooked sausage to a plate and reduce heat to medium-low.

3. Cook your pasta in salted water according to package instructions for al dente. Reserve 1 cup pasta water before draining.

3. While the pasta is cooking, add the butter to the same pot you cooked the sausage. Add the sliced leek and a pinch of salt and cook on medium low until soft, about 10 minutes. Add the apple cider and continue to cook, scraping up any brown bits from the bottom of the pan, until all liquid is evaporated. Add the garlic and stir, cooking just until fragrant. 

4. Add the cooked pasta to the pot with the leeks, then add the Melville or marscarpone and half the reserved pasta water and stir until all the cheese is melted. Slice the cooked sausage and add that, the roasted squash and brussels sprouts, parmigiano, sage, remaining 1/2 cup pasta water and salt & pepper, to taste. Toss gently until well combined. Serve with extra grated parmigiano.

Curried Beef Hand Pies with potatoes and peas

I love eating with my hands. Who doesn't? I mean, I'm not going to dive into a bowl of soup with my fingers, but a nice portable little package is always great. Bonus: less dishes to wash!

Ever since I started making this recipe I've been really into hand pies. Sweet, savory, whatever! In fact, since we left Yellowstone I've been talking about how we should move out there and open a pie shop in a gateway city, ha! They're convenient and super versatile, and while making them at home may not be a 30 minute meal, it's easy enough to double a batch to stick in the freezer for an extremely quick and easy lunch or dinner.

For this spin on hand pies I took my most beloved cheesy pastry dough and swapped out the cheddar for comté which I thought would play better with the flavor of the curry. The peas add a bright sweetness, the potatoes are creamy, and there's a nice pop of curry flavor all made extra rich with a light gravy. 

Don't let the length of the recipe scare you away from making these. You'll only actively be cooking or preparing components for about 30 minutes. If you want to make it even easier, just make the pie dough the day before. It's all basic stuff, and if you've made pie dough before then it will be easy peasy for sure! 

Curried Beef Hand Pies with potatoes and peas

(makes about 6-7 pies)

For the crust:

1 1/2 cups all-purpose flour

1 cup whole wheat pastry flour

1/4 tsp sweet curry powder

1/8 tsp garam masala

1/2 tsp salt

2 sticks/8oz chilled unsalted butter, cut into cubes

4 oz comte, cubed

6-10 Tbsp ice water

eggwash: 1 egg beaten with 1 Tbsp water

For the filling:

1 large yukon gold potato, peeled and cut into 1/2 inch cubes

2 Tbsp olive oil, divided

1 1/4 tsp sweet curry powder, divided

1/2 tsp garam masala, divided

1/2 cup onion, chopped

1 large clove garlic, minced

1 lb 90/10 ground beef

1 Tbsp flour

1 cup chicken broth, divided

1/2 cup frozen peas, or fresh (blanched)

salt & pepper, to taste

1. To make the crust, add the flours, curry powder, garam masala, salt, cold cubed butter and comte cheese to the bowl of a food processor (you can do this by hand if you prefer of course.) Pulse the mixture about 5 times, or until the butter is cut into pieces the size of large peas. Drizzle in 6 Tbsp of water and pulse a few times, adding more water 1 Tbsp at a time if needed just until the dough holds together when you pinch it. Don't overdo it with the food processor - you want to see small chunks of butter in the flour. Turn the dough out onto a lightly floured surface and knead a couple times until it holds together. Flatten it into a disk, wrap in plastic wrap and refrigerate for at least 30 minutes, but can be held overnight.

2. To make the filling, bring a pot of salted water to a boil. Add the cubed potatoes and cook until tender. While the potatoes are cooking, heat 1 Tbsp of olive oil in a large pan over medium high heat. Once the potatoes are done, drain well and add them to the hot pan. Add 1/4 tsp curry powder, 1/8 tsp garam masala and a pinch of salt. Stir well and cook just until some of the potatoes are lightly browned, about 5 minutes, then remove from the pan to a small bowl and set aside. 

3. Return the pan to the stove and reduce heat to medium. Add the remaining tablespoon of oil, then add the onion. Cook until soft and lightly brown, about 5 minutes, then add the garlic and stir just until fragrant, about 1 minute. Add the ground beef, remaining teaspoon of curry powder, 1/4 tsp garam masala, and a good pinch of salt and pepper. Cook until beef is browned and cooked through, about 5-10 minutes. Add the Tablespoon of flour, stir well and cook for another minute or 2. Slowly pour in 3/4 cup of chicken broth (reserve the rest) and bring to a boil. Add the reserved potatoes and cook until liquid is thickened, about 5 minutes. Add the peas and cook just until heated through. Taste for seasoning and add salt as needed. Remove from heat and let mixture cool to room temperature. 

4. Once the filling is cooled, look to see if it seems dry. The potatoes will absorb some of the gravy, so if it seems lacking on the gravy or needs to be loosened up a bit, add some of the reserved chicken broth and stir until it is moist. 

5. Preheat the oven to 425F and line a baking sheet with parchment paper. Unwrap the refrigerated dough and place it on a lightly floured counter and lightly dust the top with flour. Roll the dough out to slightly less than 1/4 inch thickness. Cut out the pie shells using a 6 inch circular cutter if you have it, or find some other instrument like tupperware that's roughly the same size (I used the top of my food processor), or use a knife. Gather up the scraps and re-roll as needed to get 6-7 circles. 

6. Distribute the cooled filling evenly onto the center of each circle of pie dough. Wet the edges of the dough slightly with a little water on your finger, and fold dough in half over the filling. Pinch the edges tightly together and seal by pressing with a fork. Using a fork, poke a few holes in the top of each pie crust, then brush the tops lightly with the eggwash. Bake for 20-25 minutes, or until the crust is golden brown. Cool for 10 minutes before eating. These also freeze beautifully - just cool to room temp, wrap in plastic and place in a resealable plastic bag and freeze! They can be reheated in the oven straight from the freezer. 

Cheesy, Beefy Nachos

I love nachos. Who doesn't? Crispy, cheesy, gooey, meaty. The ultimate game day treat. It's a pretty simple concept - put meat, cheese and various toppings on top of tortillas chips and bake until warm and melty. And yet, somehow, restaurants frequently mess this up.

The worst is when they come out as a giant mountain of tortilla chips with every last bit of cheese and meat just tossed on top. Why do restaurants do this?? What am I supposed to do with this huge pile of lonely, plain tortilla chips?? Layer it, people! LAYER IT!

The other offense is barely melted or congealed cheese. I want a cheese that is smooth and flowing and doesn't set up within 3 minutes of coming out of the oven. The answer to this problem is to use an exceptional melting cheese. Monterey Jack is one of my favorites. In addition to that I like to make a homemade cheese sauce which adds another element of cheesiness and texture. Sure, you could use jarred nacho cheese sauce, but the flavor of homemade is far superior and you don't get all the nasty additives!

If you're serving these to a crowd for a game day get together you can keep them warm and the cheese melty by placing the platter on a small heating pad. So, go forth this Sunday and make delicious nachos for your friends and family while you watch the NFL Championships! I think you can tell where my allegiance lies....

GO BIG BLUE!!!!!

Cheesy, Beefy Nachos

For the nacho meat

1 lb ground beef

1 package sloppy joe seasoning (or use your own mix)

1 6oz can tomato paste

1 1/2 cup water

For the cheese sauce

8 oz extra sharp cheddar, shredded

1 Tbsp corn starch

1 12-oz can evaporated milk

1/2 tsp smoked paprika

2 tsp of your favorite hot sauce

pinch salt

Additional ingredients

1 1 lb bag unsalted, restaurant style corn tortilla chips

2 cups monterey jack, shredded

1 can black bean, drained and rinsed

2-4 fresh jalapenos and/or red fresno chiles, finely chopped (ribs and seeds removed if you prefer)

chopped seeded tomatoes

chopped scallions

sour cream

guacamole

1. For the meat: Brown the ground beef in a large skillet over medium high heat. Drain the fat. Stir in the seasoning mix, tomato paste and water. Bring to a boil, reduce heat and simmer for about 10 minutes. Set aside while you make the cheese sauce.

2. For the cheese sauce: Toss the shredded cheese with the corn starch and then transfer it to a medium pot. Add the evaporated milk, paprika, hot sauce and salt. Cook over low heat, whisking constantly, until completely melted, bubbly and thickened, about 5 minutes. If you'd like to thin it out, add a bit of milk. Keep warm over very low heat while you prepare the nachos.

3. Preheat oven to 400F. On a large baking sheet lined with parchment, evenly spread half the tortilla chips in a single layer. Sprinkle half of the meat, beans, shredded cheese and chile peppers over the chips. Drizzle 1/2-3/4 cup of the nacho cheese over the top. Top this with the remaining tortilla chips and again top with the remaining half of the meat, beans, cheese and chiles. Drizzle another 1/2-3/4 cup of the nacho cheese over the top. Bake in the preheated oven for about 10 minutes, or until everything is melted and just slightly brown around the edges of the pan. Topped with some chopped tomatoes and scallions if desired and serve with sour cream and/or guacamole!

Cheddar Buttermilk Biscuits

It's been awhile. Not that I haven't been cooking, I just haven't done much in the way of photographing what I cook. I fell off the regular blog updating wagon after a major snowstorm in October that knocked out power to parts of my state for over a week and cancelled/postponed Halloween. Then stupid daylight savings time kicked in. Curses! It gets dark around 4:30 in the afternoon which doesn't give me much available light.

Guess it's time to break out the artificial lighting and beat the ol' seasonal affective disorder in the process. I hope to update with a few seasonal yummies soon, but in the meantime these are one of my favorite recipes for super flaky, cheesy, scrumptious biscuits. 

I love making biscuits because they're so easy to throw together, but satisfying like a warm loaf of bread. These are great as a holiday side or just to whip up beside a nice bowl of soup on a chilly evening. The key is to not overwork the dough. Fold/knead the dough only until it just holds together in a solid mass, and hold yourself back from adding extra liquid unless totally necessary.

 

Cheddar Buttermilk Biscuits

Makes 6-8 biscuits

2 cups all purpose flour

4 tsp baking powder

1 Tbsp sugar 

1/2 tsp salt

1/2 cup very cold butter, cubed

1/2 cup high quality sharp cheddar, shredded

3/4 cup buttermilk

1. Preheat oven to 425. Combine the flour, baking powder, sugar and salt in a medium bowl. Using a pastry cutter or your fingers (alternatively, you can use a food processor if you have one) cut in the butter until a coarse meal forms. Add the cheese and toss to incorporate. Stir in the buttermilk slowly, just until all the flour is moistened and the crumbs hold together if you pinch a bit between your fingers. You may use less than the 3/4 cup of buttermilk to achieve this.

2. Turn the dough out onto a lightly floured surface. Knead by folding the mixture over itself in half and flattening. Repeat 5-10 times, or until it holds together in a fairly solid mass. Pat into a 1 inch thick round and cut into biscuits using a 2 to 2 1/2 inch biscuit cutter. Any excess dough can be folded back together and cut into additional biscuits. Place biscuits about 1 inch apart on an ungreased baking sheet and bake in the preheated oven for 14-18 minutes, or until golden brown. Best eaten fresh and warm with a good schmear of butter!

Roasted Cherry Goat Cheese Ice Cream

I need another freezer so I can actually have room to fit my ice cream maker's bowl in there at all times. I really don't make it often enough, but I should. Or maybe all the fiddleheads, rolls and frozen meat I have stuffed in there are doing my waistline a favor...

Sometimes it can be difficult to achieve that super creamy, rich texture in the ice cream you make at home. Then there's always the dreaded block of ice cream that takes 30 minutes to defrost before you can scoop it. There are a lot of little tricks that help remedy those problems, but this recipe is so delicious, it really takes care of itself.

I can see this ice cream used for all kinds of mix-ins and toppings - blueberries, figs, chocolate, or honey, but the roasted cherries are really perfect. They are slightly sweet, slightly tart and you can cook them down until they are a bit chewy and caramelized or keep them plump and juicy.


Don't fear the goat cheese. It tastes just like cheesecake here. If you can, find some high quality, fresh cheese from a local farm that has a nice clean finish. I used some from SweetPea Cheese here in CT - one of my favorites! Now go give goat a chance!

Roasted Cherry Goat Cheese Ice Cream

(from Jeni's Splendid Ice Creams at Home)

Ice Cream base
2 cups whole milk
1 Tbsp + 1 tsp cornstarch
1/2 cup (4oz) fresh goat cheese
3 Tbsp (1 1/2 oz) cream cheese, softened
1/4 tsp fine sea salt
1 1/4 cups heavy cream
2/3 cup sugar
1/4 cup light corn syrup

Roasted Cherries
2 cups pitted fresh or frozen red or black cherries
2/3 cup sugar
2 tsp cornstarch


1. Prepare the roasted cherries - Preheat oven to 400F. Combine the cherries, sugar and cornstarch in a square baking dish and toss to mix. Roast for 30-45 minutes, until the juices are thick and bubbly, stirring every 15 minutes. Cool completely then chill in the fridge.

2. Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry. Whisk the goat cheese, cream cheese, and salt in a medium bowl until smooth. Fill a large bowl with ice and water.

3. Combine the remaining milk, the cream, sugar, and corn syrup in a medium saucepan, and bring to a rolling boil over medium-high heat. Boil for 4 minutes. Remove from the heat, and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat and cook, stirring with a rubber spatula, until slightly thickened, about 1 minute. Remove from the heat. 

4. Gradually whisk the hot milk mixture into the cream cheese mixture until smooth. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.

5. Process the ice cream according to the manufacturer's instructions. Pack the ice cream into a storage container, alternating it with layers of the cherries and ending with a spoonful of cherries; do not mix. Press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.

Savory Bread Pudding

Move over croutons and breadcrumbs, I have a better way to use up that 3 day old stump of bread you have sitting on your counter.

Granted, I am a carboholic. It's not often that a loaf of bread stands a chance around me but...

I don't like to waste food. You might also call me a packrat. My freezer is mm... less than organized. Being that there is just one of me, I frequently freeze leftovers and excess vegetables/fruit to use on a later date. One of those things that I like to freeze is bread. Usually when I buy a loaf of bread I eat half and freeze the other half for a little later. Sometimes it doesn't always work out quite like that, so I have a special baggie that I use to gather small chunks of slightly stale bread for this very recipe.

Bread pudding is something I usually associate with sweets and desserts, but a savory version really deserves more love. It is very rich and satisfying thanks to the custard-like base, bright veggies and cheese. It makes for a great vegetarian main, or can be served as a side.

I like a complex, nutty cheese like Gruyere to complement the chevre so I used some Aged Bloomsday from Cato Corner here in CT, but feel free to experiment with what you like best. I love making this because it's so easy to use local ingredients, so use what you have available. This recipe lends itself to plenty of variety!

 

Savory Bread Pudding

Makes about 6 main course servings

2 cups milk (low or reduced fat is fine)

4 eggs

1 tsp salt, divided

1 tsp of your favorite hot sauce 

freshly ground black pepper

4 cups stale crusty bread, torn or cut into 1 inch chunks

10 oz fresh or frozen spinach

1 Tbsp olive oil

1 red bell pepper, chopped

1 medium onion, chopped

1 garlic clove, minced

4 oz goat cheese

1 cup Gruyere-like cheese, shredded

1. In a large bowl, whisk together the milk, eggs, 1/2 tsp salt, hot sauce and ground pepper. Add bread chunks and mix well. Cover and refrigerate for 30min-1hour. 

2. Meanwhile, prepare the spinach. If using fresh spinach, bring a large pot of water to a boil. Throw your spinach leaves in and blanch just until wilted, about 30 seconds. Remove from the pot, rinse under cold water and drain, squeezing out all excess water. Chop and set aside.

If using frozen spinach, just thaw according to package instructions, drain and squeeze all excess water out. Chop and set aside.

3. Preheat the oven to 350F. Grease an 8-cup baking dish and set aside. Bring a few cups of water to a boil for a water bath while you're at it.

4. Heat the olive oil in a large pan over medium heat. Add the onions and pepper and cook until they are slightly tender and golden, 5-8 minutes. Add the garlic, stir and cook for another minute. Add your spinach, remaining 1/2 tsp salt, some more pepper and cook for another minute then remove from the heat.

5. Add the veggies, goat cheese and 1/2 cup of Gruyere to the bread and egg mixture. Stir until well combined. Scrape into your prepared baking dish and sprinkle the remaining cheese evenly on top. Place the baking dish into a larger pan for the water bath. Put the whole thing in the middle rack of the preheated oven, then pour the boiling water into the larger pan until it comes about halfway up the side of your bread pudding baking dish. Bake for 50-60 minutes. Carefully remove the baking dish from the water bath and let cool for about 10 minutes before serving.

Buttermilk Ramp Biscuits

It's that time of year. The time of year where I attempt to overdose on all variety of spring delicacies - ramps, fiddleheads, morels. If it's possible to get tired of eating them during their very brief season, then I don't know it. 

If I can't get out to one of the few farmer's markets open around here this early in the spring, Whole Foods usually helps me get my fix of the good stuff. I'm there every other day grabbing what I can. I seem to know the number code for ramps better than the cashiers do. Yes, I have a  problem. A delicious, delicious problem.

Of course if you don't live anywhere near where ramps grow, you probably have no idea what the hell I'm talking about. Ramps are wild leeks that are native to the Appalachian Mountain area. They're intensely oniony and garlicky, and in the spring you can eat everything from the green leaves, to the stem, and all the way down to the bulb. Most importantly, they're one of the first yummy green things to pop out of the ground after a long winter!

These biscuits are a great way to enjoy ramps in a number of different ways. They're perfect warm with just a pad of butter, but would make a great crunchy, garlicky roll for a nice sandwich! I also imagine they would store well in the freezer so you could enjoy them long after their season is over. And if you can't get ramps, you could substitute scallions and still have a very yummy biscuit!

Buttermilk Ramp Biscuits

(adapted from Bon Appetit)

1/2 cup buttermilk

3/4 cup thinly sliced ramps (bulbs, stems, and leaves)

1 1/2 cups all purpose flour

2 tsp baking powder

3/4 tsp salt

1/4 tsp ground black pepper

1/3 cup finely grated parmigiano reggiano, plus more for sprinkling on top

6 tablespoons chilled unsalted butter, cut into pieces

1 large egg, beaten

1/2 tsp coriander seeds, cracked

1. Preheat oven to 425F. Combine the ramps and buttermilk in a small bowl. 

2. Combine the flour, baking powder, salt, pepper and cheese in the bowl of a food processor (or you can just do it by hand.) Add the butter to the processor and use on/off bursts to cut the butter into the flour until a coarse meal forms. Transfer the flour and butter mixture to a medium bowl. Add the buttermilk mixture and stir until the dough begins to hold together. 

3. Turn dough out onto a lightly floured surface and press into a round about 1/2 inch thick. Using a biscuit cutter dipped in flour, cut biscuits into rounds. Gather scraps and press into another round and repeat.

4. Transfer biscuits to an ungreased baking sheet. Brush the tops of the biscuits with the beaten egg. Sprinkle the biscuits with the cracked coriander seeds and grate a little extra cheese over the tops. 

5. Bake biscuits for about 15-20 minutes, or until golden brown. Cool on a rack and serve warm or room temperature.

Black Bean, Plantain and Spinach Quesadillas

I've been eating an inordinate amount of black beans lately. I go to Chipotle or Moe's pretty much every weekend. I've made black bean burritos, beans and rice, and chili with kidney and black beans all in the past week and a half. Now I'm adding these quesadillas to my list.

Sometimes it's just easier to break open a can of beans than it is to cook some chicken or steak. Not only that, but they're filling, nutritious and cheap! Makes me feel smart, eating beans. It suuure do.

These quesadillas have a great mix of flavors going for them. Spicy, sweet, cheesy, creamy. Pick out some nice, ripe plantains - ones that are heavily spotted with brown - to get the most sweetness.

Black Bean, Plantain and Spinach Quesadillas

(makes 2-4 servings depending on how hungry you are!)

2 Tbsp olive oil, divided
1 tsp butter
2 very ripe plantains, cut into 1/2 inch cubes
1/2 red bell pepper, diced
1 small onion, chopped

1 jalapeno pepper, minced (ribs and seeds removed if you'd like it on the mild side)
2 cloves garlic, minced
1 can black beans, rinsed and drained
1/4 tsp cumin
2 oz cream cheese, cubed
1 1/2 Tbsp lime juice

4 10 inch flour tortillas
1 cup sharp cheddar or cheddar jack, shredded
3/4 cup (packed) fresh spinach, torn into bite sized pieces
salt to taste

1. Heat a medium skillet over medium high heat. Add 1 Tbsp olive oil, butter and cubed plantains. Cook until plantains soften and begin to caramelize, stirring occassionally, 5-7 minutes. Transfer to a bowl and set aside.

2. Reduce heat to medium and add the remaining olive oil. Add onion, red pepper, jalapeno and garlic and cook until they begin to soften, about 5 minutes. Stir in black beans, cumin and cooked plantain and cook for an additional 3 minutes, stirring occassionally.

3. Add the cream cheese to the pan and stir until melted and evenly distributed, 1-2 minutes. Stir in lime juice and taste for salt.

4. Set your oven on broil. Place 2 tortillas on a large baking sheet sprayed lightly with cooking oil. Divide half the cheddar cheese between the tortillas, spreading it evenly. Divide the black bean mixture between the two torillas and spread it around. Top with the spinach and remaining cheddar cheese and cover with the other 2 tortillas.

5. Bake under the broiler until crispy, flipping once, about 5-7 minutes total. Enjoy with avocado, salsa, sour cream or whatever you like!

The Simple Things --- Blue Cheese and Honey toasts

I won't lie, I do love me some swanky food from time to time. Bring on the foie gras bon bons and truffled 63 degree eggs.... or something. At the end of the day though, it's the simple things that make me swoon - homemade pasta, fresh bread lovingly prepared by hand, and creamy, stinky cheese. Simple things that are elevated to an art form by skilled hands.

This weekend at the farmer's market I picked up some of those things. A jar of raw honey with a piece of comb from Swift Farms and a loaf of Rustic Roasted Onion bread from Farm to Hearth, amongst other things. Have you had a piece of honeycomb before? You should. You really, really should.

As for the bread - typically when I come home with a loaf of Farm to Hearth bread I need to restrain myself from sitting down and eating the whole thing with a stick of butter. It's so damn good. The onions in this loaf only escalated my addiction. I really wanted to eat my honey too though! So I threw together a little snack.

Usually I buy some cheese from Cato Corner at the market, but I already had too much cheese at home (it feels sacrilegious to say that...) I did have a little chunk of spicy Roquefort that I thought would pair well with the sweet, floral honey. These little toasts are the perfect bite of crunchy, sweet, spicy and salty. And if you're usually timid about bold blues, this is the time to take a risk! The honey will balance out some of the punch in the blue. They're great for a snack or for a party appetizer.  I used hazelnuts because I had them on hand, but pecans or walnuts would work just as well!

 

Blue Cheese and Honey Toasts

10-12 small slices of good bread or baguette

olive oil

~ 4 oz spicy blue cheese, like Roquefort, at room temperature

honey

chopped nuts

Lightly brush the slices of bread with olive oil and toast either in the oven, in a pan or on the grill until slightly toasty and crunchy. Spread or crumble a bit of the blue cheese on each toast. Drizzle with honey (don't drown it!) and sprinkle with the chopped nuts. Enjoy!