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. 

Korean Beef Tacos with cabbage and kohlrabi slaw

Would you like something to fill those homemade corn tortillas with? I have the perfect, easy slow cooker recipe for you!

I know you still might be thinking that making your own tortillas is too much work and not worth the trouble. Or maybe you think it's a weekend project and not something you could do on a weeknight. This recipe will take care of itself after throwing the ingredients in your slow cooker and slicing a couple veggies so that all you have to worry about is the 20 minutes it will take you to cook up your tortillas. 

You'll be rewarded with soft, warm tortillas topped with savory, melt-in-your-mouth beef and some bright, crunchy quick-pickled veggies. An impressive meal for any night of the week!

Korean Beef Tacos

For the cabbage & kohlrabi slaw:
2 cups cabbage, cored and thinly sliced
1 1/2 cups kohlrabi, cut into matchsticks
1/2 cup thinly sliced red onion
4 Tbsp rice vinegar
1 Tbsp sugar
1/2 tsp salt
1/4 tsp red pepper flakes

For the beef:

3lb beef shank, or short ribs

1 Tbsp canola oil

10oz bottle lower sodium soy sauce

1 cup water

1/2 cup sake

2 scallions, chopped

3 cloves garlic, minced

1-inch piece ginger, minced

1 stalk lemongrass, minced (discard the thick outer leaves)

2 Tbsp sriracha

3 Tbsp rice vinegar

1 Tbsp sesame oil

1 Tbsp fish sauce

1/2 cup dark brown sugar

For the finished tacos:

tortillas

fresh cilantro

extra sriracha

1. For the slaw: Mix the rice vinegar, sugar, salt and red pepper flakes in a large bowl until sugar is dissolved. Add the sliced cabbage, kohlrabi and red onions and toss until well coated. Cover and refrigerate for at least 30 minutes, tossing a couple times. Can be made the day before.

2. For the beef: In a large pan (or if you have a slow cooker bowl designed to go over direct heat, use that) heat the canola oil over medium-high heat. Season the beef with salt and pepper. Sear on all sides until golden brown and set aside on a plate. 

3. Add all of the remaining ingredients for the beef to the bowl of the slow cooker and mix well. Add the beef and submerge in the liquid. Cook on low for 8 hours, or until the beef is fall apart tender. Remove the meat from the slow cooker and shred or break into chunks, reserving some of the cooking liquid, skimming the fat, to drizzle on the final tacos if desired. 

4. Pile the beef on the tortillas, drizzle on a bit of the reserved cooking liquid, top with the cabbage and kohlrabi slaw, cilantro and sriracha if desired. Enjoy! 

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. 

Pork Meatball Banh Mi

Well I'm back from vacation, and Yellowstone and the Tetons were amazing! It was incredibly difficult to leave and I would seriously consider living out there someday. At least we came back home to my favorite time of the year here in the Northeast, and I'm happy to be home cooking again!

So this was pretty much the first thing I made when I came home. Fresh flavors combined in a good hearty sandwich seemed like a nice transition to fall. And this is what every great sandwich should be - messy, meaty, crunchy, chewy goodness. As always, you can adjust this to your palate and remove the seeds from the jalapenos and chop them or omit them entirely. The sriracha mayo adds a very mellow heat, but reduce the sriracha in it if you need to!

Also, just FYI, sandwiches are a gigantic pain in the ass to take photos of. Just letting that be known for posterity...

Pork Meatball Banh Mi
(makes 4 sandwiches)

Sriracha Mayo

1/2 cup mayo

1 heaping Tbsp sriracha 

2 green onions, finely chopped

Quick-pickled Carrot & Radish

1/4 cup unseasoned rice vinegar

2 Tbsp sugar

1/2 tsp crushed red pepper flakes

1 tsp kosher salt

1 cup shredded or julienne carrot

1 cup shredded or julienne shunyko or daikon radish

Pork Meatballs

1 lb ground pork

2 green onions, finely chopped

4 cloves garlic, minced

1/4 cup basil, finely chopped

1 Tbsp sriracha

1 Tbsp fish sauce

2 tsp corn starch

1 Tbsp sugar

1/2 tsp kosher salt

3/4 tsp ground black pepper

1 Tbsp sesame oil

For assembly:

4 6-inch long pieces of baguette
fresh cilantro sprigs
thinly sliced jalapenos

1. For mayo: combine mayo, sriracha, and green onions in a small bowl. Cover and set in the fridge.

2. For pickled veg: combine vinegar, sugar, pepper flakes and salt in a small bowl and mix well. Add the carrot and radish and toss until well coated. Cover and set aside for 1 hour, tossing occasionally.

3. For meatballs: In a medium bowl combine pork, green onions, garlic, basil, sriracha, fish sauce, corn starch, sugar, salt and pepper and mix gently but thoroughly. With moistened hands, form meat mixture into about 1-inch sized meatballs. Heat the sesame oil over medium-high heat in a large skillet. Add the meatballs and cook, turning frequently, until brown and cooked through. Transfer to plate while you assemble the sandwiches. 

4. To assemble: Slice the baguette pieces in half and pull out some of the soft bread innards (save and dry out for breadcrumbs if you like.) Spread some of prepared mayo on the inside of each piece of baguette. Add some cilantro and jalapeno to the bottom halves, then top each bottom half with 1/4 of the meatballs. Drain the carrots & radishes and place atop the meatballs. Press on the tops of the baguettes and serve!
(adapted from Bon Appetit)

Thai Turkey Meatballs with wilted tatsoi

 

Well, folks, I'm leaving for vacation in a few days for 2 whole weeks! We are heading out to explore Yellowstone and The Grand Tetons. I'm wicked excited, but I won't be cooking or photographing much food (just mountains, wolves and bears, oh my!) so I wanted to get up a post before I go MIA again!

This dish is a staple meal of mine. Even moreso since my favorite local farmers' market, Coventry Regional Farmers' Market, acquired Ekonk Hill Turkey Farm as a new vendor this year. They raise pastured turkey and I buy a package of ground turkey meat almost every week for various purposes - burgers, meatloaf, and of course these meatballs! 

I love thai food because it hits all the marks for me - sweet, sour, salty, spicy. The flavor of these only improves overnight so they make excellent leftovers. I made this version in the spring when the markets were overflowing with greens and tried tatsoi for the first time. I loved it in this dish for it's mildly bitter, mustardy flavor, but you could absolutely use spinach or another green in its stead. And if you aren't a heatseeker like me, feel free to omit the jalapeno.

Thai Turkey Meatballs

with wilted tatsoi

For the meatballs:

5 shiitake mushrooms

1 1/2 lbs ground turkey

2 tsp thai green curry paste

2 tsp minced ginger

2 Tbsp fish sauce

1/3 cup green onion, chopped

pinch of sugar

1 egg, lightly beaten

1/4 cup cilantro, chopped

1 cloves garlic, finely minced

2 Tbsp peanut or vegetable oil 

For the coconut curry sauce:

2 cloves garlic, finely minced

2 Tbsp jalapeno, minced (optional)

1 Tbsp ginger, minced

1/3 cup green onion, chopped

1 small bunch tatsoi, chopped, or your choice of greens (such as 2-3 cups packed fresh spinach)

1 13oz can unsweetened coconut milk

3 Tbsp thai green curry paste, or to taste (it will depend on the type of curry paste you have)

1 tsp fish sauce, or to taste

juice and zest of 1/2 - 1 lime

1. For the meatballs: In a small bowl, pour boiling water over the mushrooms and let them soak for at least 30 minutes. Remove the stems, chop finely, and squeeze out some of the excess water. Place in a large bowl.

2. To the mushrooms, add the turkey, curry paste, ginger, fish sauce, green onion, sugar, egg, cilantro and garlic. Mix gently until well combined. Using slightly wet hands, form into 1 to 1 1/2 inch meatballs. They will be fairly loose and may not completely hold their shape; that's ok.

3. Heat oil in a large skillet over medium high heat. Cook the meatballs until well browned on all sides. Remove from the pan and set aside in a large bowl.

4. For the coconut curry: To the same pan add the garlic, jalapeno, ginger and green onion. Sautee, stirring constantly, just until fragrant. Add the chopped tatsoi and stir just until it has wilted slightly. Pour in the coconut milk, curry paste and fish sauce, bring to a simmer and scrape up any brown bits on the bottom of the pan. Add the meatballs and any accumulated juices back to the pan with the coconut mixture, cover and simmer until the meatballs are cooked through and the greens are tender, about 10-15 minutes. Stir in the lime juice, taste for seasoning and serve with rice or just as-is!

Savory Pork & Apple Hand Pies

 

Pie - it's not just for dessert!

I had never had a meat pie before, but I've been wanting to make one for a long time now. What is there not to love about a flaky crust filled with meat and veggies? Then I decided that this past weekend was the perfect opportunity to make some little hand pies for the Season 2 premiere of Game of Thrones. Those folks love themselves some meat pies!

I've had this recipe on my "to make" list for months now, so I decided to adapt it to make these hand pies. Maybe it's not authentic Game of Thrones fare, but they sure were delicious. The crust is exceptionally good and flaky with a hint of cheddar. The spices in the pork paired with the apples hints at sweetness without overdoing it. It all comes together into the perfect savory, sweet, cheesy, buttery bite.

Trust me, you need to make these. I love them as hand pies because they're cute! and easy to share, but you could certainly make this in a regular pie dish if you prefer. 

Pork and Apple Hand Pies

Makes about 6 hearty pies

For the crust:

1 1/2 cups all-purpose flour

1 cup whole wheat flour

2 tsp dried sage

1/2 tsp salt

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

4 oz sharp cheddar, cubed

6-10 Tbsp ice water

1 egg beaten with 1 Tbsp water

For the filling:

about 3 large apples, I used a mixture of Granny Smith and Gala, unpeeled, cored, and sliced into 1/4 inch thick wedges

1 Tbsp vegetable oil

1/2 small onion, very finely chopped

1 lb ground pork

1 tsp brown sugar

1/2 tsp kosher salt

1/4 tsp cinnamon

1/4 tsp ginger

1/8 tsp cloves

1/8 tsp allspice

a few good twists of fresh ground black pepper

2 Tbsp plain breadcrumbs

1. To make the crust, add the flours, sage, salt, cold cubed butter and 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 minuts.

2. Meanwhile, to make the filling, heat a large pan over medium low heat and saute the apples just until the soften ever so slightly, about 5 minutes. Transfer to a bowl and set aside. Add the oil to the pan, increase the heat to medium-high and add the onion. Cook for a minute or two and then add the pork, sugar, salt, pepper and spices. cook the pork mixture until no longer pink, using a spoon or potato masher to break up the meat, about 10 minutes. Allow to cool for 10 minutes and then transfer to the bowl of a food processor. Add the breadcrumbs to the pork and pulse 5 times, or until the the pork is broken up and well mixed. Set this aside while you prepare the crust.

3. Preheat the oven to 425F. Unwrap the 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 6 pie shells with a 5 inch circular cutter if you have it, or find some other instrument like tupperware that's roughly the same size, or use a knife. Gather up the scraps and re-roll if necessary and cut out 6 more circles, slightly larger than the first - about 5 1/2 inches (I just rolled my cutter around into a wider circle.)

4. Arrange the smaller circles a couple inches apart onto a non stick baking sheet, or line a sheet with parchment paper. Arrange two layers of sliced apples on each circle, leaving about a 1/4 inch border all around the edges. Place a 1/6th of the pork mixture (about a good handful) in a mound on top of the apples. Don't be afraid to really pack it on there. Drape the larger circles over the pork and tightly pinch the edges together and seal by pressing a fork all around the edges. Lightly brush each pie with the egg wash mixture. Bake for 20-25 minutes, or until the crust is golden brown. Let cool for 5-10 minutes and dig in!

Pumpkin Stuffed with Everything Good

 

I live in New England. By now autumn should have been in full swing for weeks. But noooo, just last week it was 80 and humid and it feels like it has been raining for weeks. What's up with that?!

It's still raining, but that cool fall air has finally arrived! This is the time of year where a special kind of madness takes me over. My brain can't focus on anything but apple picking, choosing pumpkins, going to fairs, decorating for Halloween, and, of course, cooking and baking fall goodies!

I like to blame my urge to create deliciously rich and sinful meals and treats during the autumn months on necessity. I need all of those cookies and stews to fatten up to survive the long, freezing cold winter, you know. Winter is coming. What? Don't look at me like that…

Good news is this recipe for a baked pumpkin from Dorie Greenspan can be adapted to be as hearty and rich, or light and healthy as you like. The possibilities are virtually endless. I chose to stuff mine with all sorts of fall produce, but you could just as easily make a pumpkin full of brown rice, green veggies and go light on the cheese.

Whatever you do, you will be satisfied... especially if the sight of a whole roasted pumpkin overflowing with yumminess evokes a sense of autumn magic for you like it did for me!

Pumpkin Stuffed with Everything Good

Makes 2-4 Servings

1 small sugar pumpkin, about 3 pounds

1 onion, thinly sliced

1 Tbsp butter

1/4 lb stale bread, cut or torn into 1/2 inch chunks

1/4 lb Gruyere, or other melty cheese, cut into 1/2 inch chunks

2 cloves garlic, finely chopped

4 slices bacon, cooked until crisp, drained and chopped

1 small apple, peeled, cored and chopped 

2 large handfuls fresh spinach

1/4 cup snipped fresh chives

 1 Tbsp minced fresh thyme

1/3 cup cream or whole milk

pinch of freshly grated nutmeg

Salt & pepper to taste

1. Preheat oven to 350F. Line a baking sheet or small dutch oven with parchment. Cut away the cap of the pumpkin around the stem. Reach in and scoop out all of the seeds (reserving for toasted pumpkin seeds if you like) and stringy bits. Clean up the underside of the cap as well. Season the inside of the pumpkin generously with salt and pepper, place on prepared baking sheet and set aside.

2. Melt the butter in a medium skillet over medium-low heat. Add the onions and cook, stirring occasionally,  until they turn a rich golden color, about 20-30 minutes. Scrape out into a large bowl and add the spinach to the warm pan with a few drops of water, cooking just until wilted, 1-2 minutes. Add to the bowl with the onions.

3. Add the bread, cheese, garlic, bacon, apple, chives, and thyme to the bowl with the onions and spinach. Toss well to combine. Taste and season with salt and pepper as needed. Pack the mix into the prepared pumpkin. Stir the nutmeg into the milk/cream and pour over the stuffing in the pumpkin. 

4. Put the cap back in place on the pumpkin and bake for about 2 hours, checking after 90 minutes - the pumpkin should be tender enough to easily pierce with the tip of a knife and the stuffing should be hot and bubbling. You might also want to remove the cap with about 20 minutes left in the cook time to let some of the extra liquid in the pumpkin cook off. 

5. Carefully transfer the cooked pumpkin to your serving platter. To serve, either dig into the pumpkin with a large spoon scooping out the pumpkin flesh with the stuffing, or slice into portions skin and all. 

Experiment with the fillings and enjoy again and again!


*Edit 10/11/11

I made this variation tonight and just had to share here. Loved the flavor combination and the way the rice turned into something like a risotto! I gathered most of the ingredients from my favorite farmers' market too making this a great way to celebrate some local fall flavors. Try it with a kabocha or kuri squash instead of a pumpkin!

Brown Rice, Kale, Leek and Oyster Mushroom Variation

1 cup short grain brown rice

1 cup water

1 cup chicken or vegetable stock

1/2 tsp curry powder

1/4 tsp smoked paprika

1 bunch kale, thick stems cut away

1 Tbsp butter

1 Tbsp olive oil

1 very large leek, or 2 small, white and pale green part only, thinly sliced

2 big handfuls oyster mushrooms, cleaned, trimmed and roughly chopped

2 cloves garlic, finely chopped

2 thai chiles, finely chopped (optional)

1/4 lb melty cheese of choice, cut into 1/2 inch cubes, I used a mixture of Dairyere and Brigid's Abbey from Cato Corner Farm

1/3 cup cream or whole milk

pinch of freshly grated nutmeg

Salt and Pepper to taste

1 small sugar pumpkin, kuri or kabocha squash

1. Preheat oven to 350F. Line a baking sheet or small dutch oven with parchment. Cut away the cap of the squash around the stem. Reach in and scoop out all of the seeds and stringy bits. Clean up the underside of the cap as well. Season the inside of the squash generously with salt and pepper, place on prepared baking sheet and set aside.

2. Combine the rice, water, chicken/vegetable stock, curry powder and paprika in a small pot and bring to a boil. Lower to a simmer, cover and cook until the rice is cooked through with just a slight chew, 20-30 minutes.

3. Meanwhile, bring a large pot of salted water to a boil and add the kale. Cook for 1-2 minutes until the kale is wilted. Drain well, chop into bite sized pieces and set aside.

4. In a large pan heat the butter and olive oil over medium heat. Add the leeks and saute, stirring frequently, until softened, about 5 minutes. Add the mushrooms, garlic, chiles and a pinch of salt, cover and cook, stirring occasionally until the mushrooms are soft, another 5 minutes or so. 

5. Mix the cream/milk with the nutmeg and set aside. Add the cooked rice, kale and cheese to the mushroom and leek mixture and mix well. Season to taste with salt and pepper. Pack as much of the filling into the prepared squash as you can, leaving a little space at the top. Pour the milk and nutmeg mixture over the filling and top with the stem.

5. Bake for about 2 hours, or until the squash is easily pierced with a knife, removing the stem for the last 20 minutes of cooking. (If you have leftover filling you can bake it in a covered dish for 20 minutes) Let cool for 5-10 minutes then slice or scoop out the flesh and filling and serve! 

Sweet Corn Soup

 

Yeah, I know it's been a while! It's not that I haven't been cooking, I just haven't had time to write about it! 

I did a whole lot of cooking when my dad came up from Florida to visit for a few weeks. Of course we were too busy stuffing it in our faces for me to have a chance to take any photos. It's one thing to let my own plate get cold because I'm too busy taking photos, but I can't do that to someone else!

Then you might have heard about a certain hurricane named Irene. No apocalyptic disasters around my neighborhood, but she did leave us without power for a few days. Thank goodness for grills, iPhones and 3G. 

And then... then I went to California! We spent a little over a week touring San Francisco, Big Sur, Yosemite and Wine Country. It was amazing and I'd say I want to live there, but I'm pretty sure I'd weigh about 600lbs if I did, especially if I was anywhere near San Francisco. Too many tasty treats...

Now after that week I'm home and suddenly it's fall. I feel a bit like I had more to do with summer, but autumn is my most favorite time of year. I can't wait to overdose on apples and pumpkins and cider, oh my! But before I do that I feel the need to say farewell to late summer with this amazing corn soup.

The recipe comes from Oui, Chef and is the best corn soup I've ever made or eaten, period. It screams of buttery corn on the cob with hints of aromatics and herbs which liven it up so that it's even better than buttery corn on the cob. Feel free to substitute various herbs as need with what you have on hand or available to you, that is what I did. You will dirty several pots, various utensils and a blender, but it's all worth it, trust me.

 

Sweet Corn Soup

(from Oui, Chef)

Serves 8

12 ears of sweet corn on the cob

1 small fennel bulb, fronds removed & reserved, bulb washed, cored and chopped

2 small leeks, white and pale green parts only, sliced

4 large shallots, peeled and sliced

1 large sweet onion, peeled and chopped

4 cloves garlic, peeled and smashed

8 sprigs fresh thyme, divided

8 sprigs fresh parsley, divided

8 sprigs fresh oregano, divided

6 sprigs fresh lemon thyme, divided

4 sprigs fresh tarragon, divided

2 bay leaves

1 tsp fennel seed

2 tsp coriander seed

2 sticks butter

1 bunch chives

salt and white pepper to taste

1. Cut the kernels from the cobs and reserve in a bowl. Using the back of your knife, scrape all the pulp and milk remaining on the cobs into the bowl with the kernels. Cut the cobs into 2-3 pieces and toss them into a large stock pot.

2. To the stock pot, add the onion, leeks, shallots, garlic, chopped fennel bulb, coriander, fennel seed, and half of each of the herb sprigs. Cover the stock pot ingredients with water, season with salt and pepper and bring to a boil.  Reduce the heat and simmer the stock for about 45 minutes. Strain the stock, keeping the liquid and discarding the solids.

3. Measure 8 cups of the corn stock and add it to a large saucepan with the reserved corn kernels, the remaining herb sprigs (tied in a bundle), and 1 stick of the butter (keep any extra stock on hand in case you want to thin your soup a bit later). Bring to a boil, then reduce the heat and simmer the soup for 30 minutes.

4. Remove the herb bundle, then puree the soup in a blender in batches (careful!), adding the remaining stick of butter in pieces, a little with each batch. Puree on high for at least 2-3 minutes per batch to make sure the kernels are well pulverized and the butter is fully emulsified with the soup.

5. Return each batch to a clean saucepan, pouring through a fine mesh strainer in the process. Season to taste with salt and pepper, adding back more of the reserved stock if the soup is too thick for your liking.  If your soup still doesn't look completely emulsified and smooth after its time in the blender, hit it with a stick blender to finish the job.  Serve sprinkled with chopped chives and a touch of reserved fennel frond.

Potato Gnocchi with Peas and Pancetta - Daring Cooks July 2011

Steph from Stephfood was our Daring Cooks' July hostess.  Steph challenged us to make homemade noodles without the help of a motorized pasta machine.  She provided us with recipes for Spätzle and Fresh Egg Pasta as well as a few delicious sauces to pair our noodles with!

Pasta hates me. Or more accurately, pasta and pasta machines hate me. See, this is the second time I attempted to make fresh pasta and the pasta machine gave me the finger. I don't know what I ever did to you, pasta machine... can we kiss and make up?

The last time I tried to make pasta, I took my brand new machine out of its box and began to roll out my dough only to find that a piece of the metal on my machine was bent causing the pasta to clump up and get stuck. Fooey. I could brush that off as a mechanical failure, though.

This time I enlisted the help of my BFF and a different machine, very confident that all would go as planned. The pasta rolled out into beautiful sheets which I liberally dusted with flour and set aside. I was so proud! Then came time to cut it...

Where did I go wrong?! I don't know, but the machine refused to cut all the way through the pasta creating lumps of mangled, angry spaghetti. ANGRY spaghetti. After a couple attempts I decided to just cut it into fettuccine since that was easier to separate by hand at least. But after cutting a couple sheets into fettuccine, I came to the realization that all the rest of the sheets had stuck together despite my best efforts to avoid just that!! Why?!

The  best I can do is blame the humidity. It's always the humidity.

I did end up with a small, but very delicious bundle of pasta anyway, so not all was lost. I still need to settle the score with Pasta though....

In the end I made some gnocchi to complete this challenge. They were light and fluffy and extremely easy to make. Probably what I should have made to begin with!

Potato Gnocchi with Fresh Peas and Pancetta

Makes about 3 servings

For the gnocchi
8 oz potatoes (whole, unpeeled)
1 egg
1/2 cup all purpose flour

For the sauce
3 thick slices pancetta
1 Tbsp all purpose flour
1 clove garlic, minced
3/4 cup whole milk
1/2 cup parmigiano 
1/2 cup fresh peas, shelled and blanched for about 2 minutes
Salt and Pepper to taste

1. Put potatoes in a pot with enough water to cover by an inch. Bring to a boil and cook until very tender, about 20 minutes. Remove from the water and let cool for a couple minutes, then peel the skin off. (You can then use the boiling water to blanch your peas.) While still hot, put the peeled potatoes through a ricer into a large bowl. 

2. Add the egg to the riced potato and mix well. Add the flour in two stages, mixing until a uniform dough forms. Divide the dough in half, and on a floured work surface, roll each half out into a 1/2 - 1 inch thick log (depending on how big you want them). Using a bench scraper or knife, cut the log into 1/2 inch pieces. With the back of fork or your finger, make an indentation into each gnocchi on one side. Refrigerate until needed. 

3. While preparing your sauce, bring a large pot of salted water to a boil and cook the gnocchi - they are done when the float to the surface. Drain.

4. To make the sauce, cook the pancetta over medium heat until crispy. Using a slotted spoon, remove the cooked pancetta from the pan and set aside. There should be about a tablespoon of fat left in the pan - if there's more, drain the excess. 

5. Add the minced garlic to the pan with the fat. Saute for just a minute, then sprinkle in the flour, whisking constantly for about 30 seconds. Slowly whisk in the milk, scraping up any little brown bits from the bottom of the pan. Let simmer until beginning to thicken, then add the parmigiano and peas and cook for another minute. Add the crispy pancetta, reserving a little bit for garnish. Season the sauce with salt and pepper to taste. Pour the sauce over the drained gnocchi and mix gently. Serve immediately topped with the reserved pancetta and extra parmesan if desired.

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.

Soft Shell Crab BLTs

It's that time of the year where I overdose on all the spring and summer delicacies that have such short seasons. I need to eat it all in as many different ways as possible!!

Sweet, juicy strawberries have just started coming out here in Connecticut. I have many plans for them, but I've been enjoying another tasty treat recently - soft shell crab! I love 'em. No fuss, no waste. You just eat the whole little bugger! 

They're great grilled or fried up by themselves with some coleslaw on the side, but I thought to myself, these would make a mighty good sandwich! And what could make them better than a bit of bacon and perhaps some ripe tomato, spinach and homemade mayonnaise?? 

These sandwiches are freakin' awesome. The crabs are crunchy and sweet without being overpowered by the bacon which adds just the right amount of salt and smokiness. The tomato keeps it extra juicy and the spicy mayo adds a  little kick.

I recommend going for thick slices of a soft, tender bread for these. A chewy or crusty bread would be messy and detract from the fried goodness of the crab. I made a loaf of honey wheat bread the day before (overachiever, what can I say?), but brioche or a loaf of soft sandwich bread that you can slice thickly from the bakery counter would work perfectly.

Soft Shell Crab BLTs

Makes 4 sandwiches

6 slices good quality, thick cut bacon

2 ripe tomatoes, sliced

2 handfuls spinach

8 thick slices soft sandwich bread or rolls

Chili Mayonnaise*

1 cup buttermilk

1 egg

2 tsp kosher salt, divided

1/2 tsp fresh ground black pepper

1/4 tsp paprika

1/4 tsp garlic powder

4 live soft shell crabs, cleaned

1/2 cup all purpose flour

1/2 cup cornmeal

1 tsp baking powder

Peanut or vegetable oil for frying

1. Whisk together the buttermilk, egg, 1 tsp salt, pepper, paprika and garlic powder in a shallow bowl or small pie pan. Add the crabs. Cover and chill for 30 minutes - 1 hour, turning over once halfway through.

2. Meanwhile, cook your bacon until it's crispy using your preferred method. (I like to bake mine! 400F for 15-25 minutes, depending on how thick it is) Drain and cut into 1 inch pieces and set aside. 

3. Start heating enough oil to reach 2 inches deep in a heavy 4 quart pot to 375F. 

4. In another shallow dish, whisk together the flour, cornmeal, baking powder and remaining 1 tsp salt. Remove the crabs from the fridge, and working with one crab at a time, let the excess buttermilk mixture drip off then drop into the dry ingredients. Dredge and toss around until fully coated, shake off excess and transfer to a dish while you dredge the rest of the crabs.

5. Fry crabs in the preheated 375F oil 2 at a time, 2-3 minutes per side, or until golden brown. (be careful of spattering oil and water!) The temperature will drop quite a bit between batches, so let it return to 375 for your next batch. Drain on paper towels.

6. Lightly toast your bread and begin building your sandwiches. Start by spreading about 1 Tablespoon of mayo on each slice of bread, lay down a layer of tomato on one half, followed by the chopped bacon, some spinach, and finally your glorious fried crab right on top. Top with the other slice of bread, cut in half and enjoy out in the sun with an icy glass of your favorite beer! :)

*Chili Mayonnaise

1/2 cup homemade or store-bought mayonnaise

1 chipotle chili in adobo sauce, minced

1 1/2 tsp sriracha 

1 tsp lemon juice (if using store-bought mayo)

Whisk all ingredients in a bowl and chill for 1 hour to let the flavors meld.