I was born and raised in Kansas and learned to cook alongside my mother. Now, along with my wonderful husband, I have taken the plunge into the city life in New York. These are my food adventures: in my own tiny kitchen, and in the many restaurants of the city.

Showing posts with label greenmarket. Show all posts
Showing posts with label greenmarket. Show all posts

Thursday, May 29, 2014

Spring Garlic Pesto Pasta

The warm weather arriving in New York is like the city opening its doors and saying "come on in." We can finally leave the confines of our tiny apartments without fear of snow and cold beating us down and we take to the streets to rejoice.

As I've wandered the city over the past few weeks it's felt like coming home again. I remember all that is on offer here and rush to soak it up. And this time around my camera is usually slung by my side, waiting to grab little pieces of the city that capture my heart.







Spring Garlic Pesto Pasta
The warm weather also offers up a fresh bounty at the markets. Here's one way to take advantage.

6 stems spring green garlic
1/4 c. Parmesan cheese, shredded
1/3 c. walnuts
1/4 t. salt
1/8 t. pepper
1/2-3/4 c. extra virgin olive oil

1 lb. pasta (I like strozzapreti or fusilli)
3 TB butter
1/4-1/2 c. pasta cooking water
1 c. ricotta cheese
3 TB Spring garlic pesto
1/2 c. Parmesan cheese

*In the picture you can tell that I used pancetta in my original recipe. It is very tasty with the pesto, but does take away some of the spotlight on the green garlic so left it out of this recipe. If you would like to add it back in, cook it in the pan before adding the butter and pasta. 


To make the pesto: trim the roots and the toughest top parts of the greens from the green garlic (you should be able to use most of the stem and bulb) and chop roughly. Place in a food processor with the Parmesan cheese, walnuts, salt, pepper, and 1/2 c. extra virgin olive oil. Process until the mixture is blended and just slightly coarse. If it is too thick, add a bit more olive oil and process again. You will want about 3 TB or so for the pasta recipe. The rest you can freeze in ice cube trays and then wrap in a ziplock bag to pull out when needed.

Cook the pasta according to package directions. Before draining, reserve 1 c. of the pasta cooking water. In a large pot (perhaps the pot the pasta was cooked in after it has been drained) heat the butter until melted over medium heat. Add the pasta and toss, then add about 1/4 c. of the pasta cooking water and toss again. The butter and water should start to form a creamy sauce over the pasta. Add the ricotta cheese and about 2-4 TB more of the pasta cooking water and stir a bit more before adding the pesto and the Parmesan cheese. Once coated well and warmed through, the pasta is ready to serve.


Friday, May 9, 2014

Mushroom and Ramp Crepes

Spring conjures images of endless blue skies and warmth, yet in actuality it often brings along rainy, grey days. A peak out the window on one of these mornings reveals a seamless off-white sky, fog hanging around the edges of every building. As I step outdoors on my way to the park for my run the mist immediately coats my skin. Yet there is a warmth hanging in the air, a sense that the rains of spring are bringing me an offering: and then that gift drifts into my nostrils. The scent of green: fresh, new, and bright. Peering through the matte air around an almost empty park, I am enveloped by an emerald city. Shades pale, fluorescent, deep, all mix, mingle, and overwhelm every direction I turn. Seemingly overnight the rain has helped transform the landscape from the barren browns and greys of the long, hard winter, to the sea of new life promising relief.

The wet days also lend their hand in the growth of the season's crops. Ramps and green garlic finally hit the stalls at the greenmarket, leading the way before the onslaught of bounty. I take advantage of their appearance, preparing them simply, an offering of thanks for the rainy days that brought them to me.


Mushroom and Ramp Crepes
crepes: (from Ratio by Ruhlman)
(This will make more crepes than you will have filling for. You could always make more ramp filling, but I like to add a little sugar to the batter towards the end and use the rest for dessert.)
1 c. milk
4 large eggs
1 c. flour
pinch of salt

Mix together all of the ingredients, creating a smooth batter. Cover and rest in the refrigerator for at least 30 minutes.
Heat a 6-8" skillet over medium heat. Give the pan a quick brush with a bit of butter or oil. Pour in just enough batter to coat the bottom of the pan after you have given it a bit of a swirl. Cook until set, about 30-40 seconds, and then flip. Cook the other side for about 20 seconds or so and then remove to a platter. Continue with remaining batter.

filling:
2 TB olive oil
1/2 lb. oyster mushrooms, chopped
1/4 lb. ramps, divided into whites and greens and chopped

Heat a saute pan over medium-high heat. Add the oil and once hot toss in the oyster mushrooms. Cook for a few moments then add in the chopped white parts of the ramps. Continue to saute until the mushrooms are browned all over, then add the chopped green parts of the ramps and toss together. Remove from the heat.


tarragon sauce:
4 TB butter
2 TB flour
1 c. heavy cream
1 TB fresh tarragon, chopped
1/4 t. salt
1/8 t. pepper

In a small saucepan heat the butter over medium heat until melted. Whisk in the flour, stirring for about 1-2 minutes. Pour in the heaving cream while continuing to whisk. After a few minutes the sauce should begin to thicken. Add the tarragon, salt, and pepper. Taste and adjust seasonings accordingly.

To serve:
Fill a crepe with a few tablespoons of the mushrooms and ramp filling. Roll up and then drizzle with the tarragon sauce. Serve immediately.

serves 2




Thursday, April 17, 2014

Spaghetti Squash Primavera


The temperatures start to rise, we begin to shed a few layers of clothes that we piled on through the winter. And then we realize maybe it's time to shed a few pounds we added during the colder months as well.

It is easy to put on a bit of weight during the cooler season as we fill up on hearty dishes and comfort food and cuddle up on the couch for hours to stay warm. Luckily spring helps make it easy to drop those unwanted pounds. Sunny, warm days lend themselves to long walks, and spring produce starts to pop up to encourage lighter, fresher eating.

After an over-indulgent weekend trip with friends to Woodstock (think a stop by Sonic, homemade personal pizzas, skillet chocolate chip cookies and far too much candy) I was especially in need of a detox this week. To counter-balance the quantities of bad food I'd taken in it was time to respond with a meal full of veggies. Yet I wasn't ready to give up on the comfort. Spaghetti squash was the answer. After roasting its tender flesh transforms into pasta-esque shreds which are the base for a vegetable strewn dish.

It's so easy to adjust this based on whatever you have on hand: spinach, mushrooms, or cherry tomatoes would make a welcome addition. Regardless of your vegetable mix-in decisions your taste buds will feel indulged as your waste line says thank you.

Spaghetti Squash Primavera
serves 6 or so as entree

1 spaghetti squash
olive oil
salt
pepper
1 bundle of asparagus
4 TB butter
2 zucchini, chopped
1/2 c. sun-dried tomatoes
1/2 c. grated Parmesan cheese
1/2 c. fresh basil, chopped

Heat oven to 425.
Cut the spaghetti squash in half and clean out the seeds. Rub with a bit of olive oil and sprinkle with salt and pepper. Place cut side down on a parchment paper lined baking sheet. Roast until the flesh is tender and easily shredded with a fork, about 45 minutes-1 hour (depending on size).
Meanwhile, blanch the asparagus: Bring a large pot of water to a boil, toss in the asparagus and boil for 30-90 seconds (depending on diameter of stalks). Drain and drop the asparagus into ice cold water. Once completely cool, chop into 1" pieces.
Once the squash is cooked and cool enough to handle, scoop out the flesh.
Melt the butter in a large pan. Add the zucchini and cook until just tender, about 1-2 minutes. Stir in the asparagus and the sun dried tomatoes and cook for 30 seconds more. Toss in the spaghetti squash and cook until heated through. Stir in the Parmesan cheese and fresh basil. Taste and add more salt and pepper if necessary.

Monday, April 14, 2014

Roasted Baby Artichokes

How quickly the mind can shift if you give it a chance to be open. Listen, explore, don't take everything you see at its word.

In recent years I've read books and articles that led me to believe one thing about my food and where it comes from and where it should come from. Yet over the past few weeks I've had the opportunity to chat with students, farmers, professors that open my sights to the other side of things and show me a wider angle. Not that what I believed was all wrong or what they say is all right, but I've come to see how the truth must lie down the center somewhere. A thing I must seek out on my own, letting my heart feel its way to its own conclusion.
I won't bore you with the specifics--I'm still figuring it all out for myself anyhow. Yet I urge you that when you read or hear something about the food you are putting into your body, be willing to listen yet don't let it become your personal truth without a little digging first. Be open to both sides, knowing there are personal motivations clouding each angle. One story on the 6 o'clock news or one article in the Sunday paper shouldn't have full sway over your diet with just a whim. Step back and try to take in the full view before jumping down that bunny hole.

Roasted Baby Artichokes
Trying to keep myself open to all sides in a debate--to be well informed before making a decision--carries over to what foods I put on my dining table. I force myself to try things I think I may not like or that I haven't liked in the past. This has opened me up to many ingredients and dishes that would have been closed to me otherwise. One such ingredient is the anchovy. Always touted for being "gross" or "weird" in circles I grew up in, it's come to be one of my favorite ways to add umami and depths of flavor to a dish.I'm thankful for my refusal to deny myself a taste of any sort of food. Here it helps pack a salty punch with capers in a bright topping for crispy, roasted baby artichokes.


serves about 6 as an appetizer
9 baby artichokes
1 t. salt
1 lemon, sliced
1 bay leaf
olive oil

1 can anchovies
2 t. capers
juice of 1 lemon
2 TB parsley, chopped
1/4 c. extra virgin olive oil

Prepare the baby artichokes. Here's a great guide from Saveur. Then cut the artichokes in half after cleaning and trimming.
Heat oven to 425.
Bring a large pot of water to boil. Add the salt, sliced lemon, bay leaf, and halved artichokes. Boil until the artichokes are tender, around 15 minutes (depending on the size of the artichokes). Drain and then pat the artichokes dry once cool enough to handle.
Place the artichokes cut side up on a baking sheet. Brush each with just a bit of olive oil. Roast until they are slightly browned and crispy, about 25-20 minutes.
Meanwhile place the anchovies into a bowl and mash well. Stir in the capers, lemon juice, parsley, and extra virgin olive oil. Serve the anchovy sauce over the roasted artichokes.


Friday, March 7, 2014

Potato and Leek Soup

Take two ingredients that are less than glamorous: potatoes, knobby and dirty, and leeks, full of grit, and blend them together and somehow what emerges is a soup that sings with elegance. It's a peasant dish that I would be comfortable serving at the fanciest of dinner parties.

Slowly cooking the potatoes and leeks side by side and then blending them together releases something magical into the soup. It is creamy and decadent--a far cry from it's humble beginnings. Each time I make it I am surprised by the stunning result despite the lack of effort in its creation.

The secret lies in first poaching the ingredients in butter, infusing and fusing the flavors into one. Water is all you need to thin it out, but a bit of cream increases the indulgence. Though it needs no accompaniment a drizzle of basil oil or a green onion pesto can lend contrast.

As winter clings on, head to the kitchen to prepare a pot: for guests or just for yourself. Then settle in and indulge on classy simplicity.


Potato and Leek Soup
serves 6
3 large russet potatoes, peeled and chopped
4 leeks (white and light green parts only), cleaned and chopped
2 cloves garlic, chopped
6 TB butter
1 t. salt
1/2 t. pepper
3 c. + water
1/2-1 c. heavy cream (optional)

Melt the butter in a large stock pot or Dutch oven over medium heat. Add the potatoes, leeks, garlic, salt and pepper before it starts to sizzle. Cook, stirring frequently, for about 10 minutes, turning down the heat to low after a moment or two. The goal here is to essentially poach the vegetables in the butter to meld their flavors together. You don't want the butter to start to brown or burn.
Add 3 cups of water to the pot, turn up the heat and bring to a boil. Turn the heat back down to a simmer and cook until the potatoes and leeks are very tender. Remove from heat and cool slightly.
Working in batches, carefully puree the vegetables and broth in a blender until smooth. Return to the pot over medium heat. Add in the cream, if using, and then add in enough water to thin the soup to your desired consistency. I like to keep mine fairly thick. Taste and adjust the seasoning as necessary. Once the soup is heated through it is ready to serve. Garnish with green onion and parsley pesto if desired.

Green Onion and Parsley Pesto
1/4 c. parsley, finely chopped
1/4 c. green onions, finely chopped (white and green parts)
2 TB walnuts, finely chopped
juice from 1 lemon
2-3 TB extra virgin olive oil

Mix together all of the ingredients. Serve a dollop on top of each bowl of potato and leek soup.

Friday, January 3, 2014

Potato Gnocchi with Sage and Shitakes

It's a snow day for many after a windy, brisk storm dropped 6+ inches of snow over our concrete city. The sun is shining, but the temps outside are in the teens, making me want to stay inside and be productive. Unfortunately I've got to head out later and face the cold to trek to work.

If I could get out of it I would hunker down with a book, my journal, and a tea for a few hours before spending the evening in the kitchen preparing a dinner that takes a little more effort. This kind of day is perfect for such an undertaking. If you are lucky enough to have the time and the energy today, I have just the dish for you: homemade gnocchi.

I find gnocchi to be more fool-proof than regular pasta once you've figured out the proper consistency. Plus it never seems to take as long to get together (especially if you skip the rolling for grooves step). It creates a base that compliments many flavors from bright pesto to hearty ragu. This time around I went somewhere down the middle with a brown butter, sage, and shitake sauce to give it depth but still keep it on the lighter side. It's just the thing I want to curl up with as the snow blows against the window panes.


Potato Gnocchi with Sage and Shitakes
serves 3-4
2 large russet potatoes, peeled and chopped into large chunks
3/4-1 c. flour
8 oz. sliced shitake mushroom caps
1 TB olive oil
4-5 TB butter
10 sage leaves, chopped
2 TB parsley, chopped
Parmesan cheese, for garnish

Bring a large pot of salted water to a boil. Add the potatoes and cook until they are tender and fall off a fork when pierced. Strain out the potatoes, reserving the cooking water in the pot.
Push the cooked potatoes through a potato ricer onto a counter-top. Cool for about 10 minutes. Then sprinkle 1/4 c. of flour over top of the potatoes. Use a bench scraper to "chop" and mix the flour into the potatoes. You want to try to incorporate the flour without overworking the dough too much. Once the first addition of flour is almost mixed in, add another 1/4 c. of flour and repeat. Then add a third 1/4 c. of flour and chop and mix again. Now the dough should almost be pliant and ready to roll. To test, roll a small piece into a 1/2" tube and drop into a pot of boiling water. It should pop to the top of the water in about a minute or so. If the piece does not fall apart the dough is ready. If the dough does fall apart, add the remaining 1/4 c. of flour and test again.
Cut the dough into 4 pieces and roll out each one into a snake about 1/2" in diameter. Cut into pieces about 3/4" long. Sprinkle with a bit of flour and toss using the bench scraper to cover the gnocchi and help keep them from sticking. Then roll each piece on a gnocchi board or along the back of a fork to create grooves. Place the gnocchi onto a wax paper lined sheet pan as you repeat with the remaining dough.
Once the gnocchi are prepped, start on the sauce. Heat the 1 TB olive oil over high heat in a large skillet. Add the shitake mushrooms once hot and saute until browned all over. Add the butter. Once it is melted and starting to sizzle, add the sage leaves. Continue to cook for a couple of minutes until the sage is fragrant and the butter is slightly browned. Turn off the heat and set aside until gnocchi is boiled.
Return the potato cooking water to a boil. Add the gnocchi, probably in two batches to avoid sticking. Cook until the gnocchi bubbles to the top and let boil for about 30 seconds before removing from the water and straining. Be sure to reserve at least some of the pasta cooking water for the sauce.
Once the gnocchi have been boiled and strained, return the mushroom butter sauce to a medium-high heat. Stir in about 1/4 c. of the pasta cooking water and let boil for about 30 seconds until it thickens up a bit. Add the gnocchi and toss. Add a bit more pasta cooking water if necessary. Remove from heat, toss with parsley, and grate on Parmesan cheese to serve.

Thursday, November 21, 2013

Greens and Ricotta Sandwich

I am counting down the minutes until Sunday afternoon, when my little sister will arrive to NYC from Austin. We haven't seen one another in person for a year and a half and haven't spent a holiday together in much longer. I can't tell you how thrilled I am to be able to spend a holiday with a family member in tow.

My sister is two years younger than me and so has been by my side as long as I can remember. We were very close in high school, spending a lot of our free time and extracurricular time together (save for a few fights here and there: one especially that involved an amateur haircut that went awry). It still doesn't feel right to spend so much of our time so far apart. I can't wait to show off my home, my friends, and my city to her over the next week as we catch up and spend our days once again side by side. I'm truly thankful for this opportunity to share it all with my little sis.

Greens and Ricotta Sandwich
There's no photo of this since I whipped it up as a simple, quick dinner one night and wasn't considering it for a post. Yet when I took the first bite I knew I had to share this remarkable, easy meal. It is packed with healthy greens, a creamy ricotta, and crunch from store-bought spicy kale chips. If you can't find pre-made kale chips at your store you can easily roast up a batch (although they probably won't be quite as crispy), but make sure to add some chili flakes to your greens to give the sandwich its heat.
Serves 2

very thin focaccia or flatbread (if it is thicker than 3/4", cut in half lengthwise to form the two halves of your sandwich. Basically you want 4 pieces of about 4"x3" bread that is 1/2" thick.)
2 TB olive oil
3 c. kale, chopped
5 c. spinach, chopped
2 cloves garlic, chopped
juice of 1 lemon
1/2 c. ricotta cheese
1-2 TB extra virgin olive oil
salt and pepper
spicy miso kale chips

Heat the oven to 350 degrees. Place the focaccia onto a large baking sheet.

Heat the olive oil in a large skillet. Add the kale and saute until tender, about 3-4 minutes. At this point, place the focaccia into the oven to warm through (about 4 minutes). Add the garlic and the spinach to the kale and continue to cook until the spinach is wilted, about 2 minutes. Squeeze in the lemon juice and add salt and pepper to taste.
Take 2 pieces of warmed focaccia and spread half of the ricotta onto each. Drizzle with extra virgin olive oil and sprinkle with a bit of salt and pepper. Top off with the greens and then finish with the crispy kale chips. Top with the other slice of bread and serve.


Friday, November 15, 2013

Pork Cheek Ravioli

For a while after returning from my summer internship I found myself struggling with creativity in the kitchen. Though I didn't do much cooking while Upstate, I didn't feel the need to dive back into it full-force once home. I put so much of myself and my creative energy into everything I did there that I needed a break to rest and allow my brain molecules to start firing on their own again, without guidelines laid out in front of me by someone else.

With the passing weeks after the event I slowly started shedding the layers of spice notes crammed in every nook and cranny of the brain and media lessons piled at the top of my mind, as Jonas looses the memories as he leaves the known world behind in The Giver. It felt like lightening the load. The things I learned are still present, but they are now settling in among my other thoughts, allowing me to find focus elsewhere.
Finally I feel inspired and invigorated when I circle the greenmarket or step into my kitchen to prepare the evening meal. I have fancy dinner party menus circling my mind, I flip through cookbooks and bookmark pages that set off a spark, I wander specialty stores and pick up ingredients that I've never seen before to try something new. It feels invigorating being behind the stove again.

This meal stemmed from that thrill filling me up. I made an appetizer of bruschetta topped with a roasted eggplant puree, creme fraiche, and pomegranate seeds. I spent 2 days on the ravioli, braising on one and making the pasta on the other. I served it alongside simply sauteed mustard greens for added bite. I lit candles, put on the fireplace video on the tv, and played some dinner music to set the mood. It felt special, a welcome home to my long absent chef soul.

On a side note, I have a few friends who are new to the blogging world and would like to give them a shout-out. Trina and Tina are sisters who get together to cook once a week and dicsuss their joint-family culinary adventures at Sister Sweetly. Sophie, Susannah, Stephanie, and Remy are all wonderfully talented writers and food lovers with whom I had the pleasure of working with at LongHouse. I know these ladies are going somewhere big, so be sure to follow them at the beginning of the journey so you can say "you knew them when." Their blogs are (respectively): The Daily Compote, The Storied SpoonStephanieCarlson.com, and RemyRobert.com.  



Pork Cheek Ravioli
This recipe was inspired by Emiko Davies. After reading of her pork dinner party for Food52 I couldn't get the recipe off of my mind. I searched all over for pork cheeks, even asking the pork farmers at the market, to no avail. Then, a couple of weeks ago at the market at Grand Army Plaza, I was purchasing meat from Arcadian Pastures and the vendor gave me his card to call if there was ever anything in particular I was looking for. Thinking it couldn't hurt to ask, I implored once again for the pork cheeks. I was thrilled when he told me he should be able to get them in for me the next week. As I waited for the next week's market to roll around, I dreamed of what this ravioli would taste like. Patience paid off with a lovely dinner as reward.

serves 4-5

2 pork cheeks, skinned with fat left on
salt and pepper
2 TB olive oil
1 small onion, chopped (about 1/2 cup)
2 cloves garlic, chopped
2 medium carrots, chopped (about 1/2 cup)
2 c. red wine
1/2 c. Parmesan cheese

for the pasta (recipe from Emiko Davies):
200 grams all purpose flour
200 grams semolina flour
4 eggs

to finish:
3 TB butter
Parmesan cheese and chopped parsley, for garnish

Sprinkle the pork cheeks generously with salt and pepper. Heat the olive oil in a Dutch oven over medium high heat, then add the pork and brown on all sides. Remove the pork to a plate.
Add the onion, garlic, and carrots to the pan. Cook until slightly tender, about 5-6 minutes. Add the wine and the seared pork back to the pan, bring to a boil, then cover and reduce heat to a simmer. Let the meat braise slowly until it is tender and shreds easily, about 1 1/2-2 hours.
Strain out the solids and the pork, reserving the cooking liquid. Finely chop the pork and vegetables, then mix in the Parmesan cheese. Set aside to cool while making the pasta dough.

Form the flour into a volcano-shaped peak on your counter top. Make a deep well in the center and crack in the eggs. Use a fork to slowly start beating the eggs, ever so slowly incorporating the flour from the sides while being careful not to "crack" the sides, which will create a lava-like flow of eggs all over the counter (I have yet to successfully complete this task, but I have high hopes that one day I will form pasta like a pro). Once enough flour has become incorporated that it is difficult to mix with the fork, begin working the dough with your hands, incorporating more flour until it is no longer sticky, then knead until the dough is elastic, about 5 minutes. Form into a ball, cover, and rest for 30 minutes.

Now it is time to roll out the dough. I find I can never get my pasta thin enough when I roll it by hand, so I highly recommend a pasta roller. Divide the dough into 4 parts and roll until it is very thin (#7 on the Kitchen Aid pasta roller attachment) and about 4" wide. Drop a rounded teaspoon of pork onto the pasta sheets about every 2 1/2 inches, in the middle of the bottom half of the sheet. Brush water or an egg wash around all sides, then fold the pasta sheet in half over top of the filling and press firmly all around to keep out air bubbles. Use a pasta cutter to separate out the ravioli.

Once the ravioli are prepared, bring a large pot of salted water to a boil. In a large saute pan, heat the cooking liquids from the braised pork. Once the braising liquid comes to a boil, stir in the butter until it melts. Taste and salt and pepper as necessary, then turn the heat to low. Add the ravioli to the boiling water and cook about 3 minutes. Remove with a slotted spoon and place directly into the sauce (a bit of starchy pasta cooking water will help the sauce coat the noodles). Gently toss to coat the ravioli, then plate on a large serving platter. Sprinkle with Parmesan cheese and fresh chopped parsley to serve.

Friday, October 11, 2013

Thyme Roasted Beets and a Beet Vinaigrette

It's been more than a month since I've come home from LongHouse yet I still find myself reflecting on my experiences there.

It was an intense six weeks of work. We created 3 documentaries, 3 slide shows, wrote articles, wrote blog posts, recorded a radio program, cleaned and set up the barn for the gathering, weeded and attended the garden, cooked, helped build a wood fire oven, and more. And didn't forget to capture the whole of it through photographs and audio recordings.

I learned so much through the program and through our speakers/teachers who passed through during our stay in Rensselaerville. Molly O'Neill, Kathy Gunst, John Rudolf, Sara-Kate Gillingham, Penny de los Santos, Darra Goldstein, Dudley Reed, Victor Schrager, the Smiths of Smith Bites....just to name a few. And that doesn't even include the list of incredible speakers who attended Revival itself. An overwhelming display of riches from the food media world to say the least.

Yet out of it all, the most important thing I stepped away with was the connection to my fellow scholars. There were nine of us, eight girls and one guy. We came from various parts of the country, from different backgrounds and experiences and at different points in our lives. Yet there was a link forged between us that will never be broken. We lived in intimately close quarters, all piled into Molly's home, six of us sharing one room (lovingly dubbed "The Orphanage"). Working, eating, sleeping side-by-side every moment for a month. We became a family, even squabbling occasionally as siblings. As a team we confronted the challenges and triumphed in the successes. When one was down, there was always a shoulder to cry on or a strong arm to help prop them up.

Though we have now re-scattered to the winds to our own parts of the world, we remain ever close. These are the friends I turn to for advice and encouragement as I forge my way down my new path. Each one is insanely talented and I will cheer them on loudly towards their own successful careers. I am thankful everyday for the opportunity that brought these eight friends to me.

To check out some of the work we created, read our blog series that we each posted throughout the program here. You can see my photos from the event here. And listen to the interview we gave this summer to Heritage Radio here!

Thyme Roasted Beets and Beet Vinaigrette
I tend to find roasting beets a bit frustrating because they always seem to take longer than I'd like. However the great thing about this dish is that the beets can be prepared beforehand and served cold if you'd like, so there's no need to put dinner on hold while you wait for them to finish up in the oven.
The vinaigrette uses the juices that run off from the beets as they roast. It can be tossed with the beets themselves, but I like to use it on mixed greens and serve alongside for a complete meal.


Roasted Beets
1 bundle beets
2 TB olive oil
1/2 t. salt
1/4 t. pepper
4-5 springs thyme
extra virgin olive oil
balsamic vinegar
creme fraiche

Heat oven to 425.
Trim the beets, cutting the top off to remove the green stems completely. Scrub the beets thoroughly with water and then pat dry. If the beets are large, chop in halves or quarters.
Tear off a large piece of aluminum foil and place into a baking dish. Add the beets, the olive oil, salt, and pepper and toss together to coat. Sprinkle in the thyme sprigs and then wrap the whole mix tightly in the foil. You want to make sure the juices do not leak out.
Roast until the beets are tender. Check on them after about an hour, but they may need another 15-30 minutes to roast completely. Then remove from the oven and cool slightly. Reserve the roasting liquids for the vinaigrette. Peel the skins from the beets and chop into bite sized pieces.
Plate the beets and then drizzle with a fruity extra virgin olive oil and balsamic vinegar. Dollop creme fraiche on top and serve.


Beet Vinaigrette
Juices left from roasting the beets (remove the thyme stems)
3 TB apple cider vinegar
3 anchovy fillets
1 clove garlic, minced
1/2 t. mustard powder
1/4 t. seasoned salt
1/4 t. pepper
1/2 c. olive oil

Place the beet juices, anchovies, garlic, mustard powder, seasoned salt, and pepper into a small bowl. Mix together, mashing the anchovies as you go. Slowly whisk in the olive oil.Taste and adjust seasoning accordingly. Toss with beets to serve or with mixed greens as a side salad.

Wednesday, July 24, 2013

Kale Caesar Salad

I am in overdrive today, nearing full-on panic mode. I have a long list of things to get accomplished yet can't seem to get myself focused long enough to complete a task. The facts that I'm dealing with a cold and my computer decided to take a trip to tech repair today aren't helping.

The big thing that's on my plate? I am leaving NYC tomorrow morning for Renssellaerville, NY to participate in the internship program with the Longhouse Food Revival. Basically I will be working with Molly O'Neill and other brilliant food media minds to create documentaries, photo slide shows, radio programming, a magazine and other content to be featured at this year's Revival, all while cooking, farming, and learning alongside my fellow interns. I am ecstatic to take on this opportunity. Plus I get the added benefit of getting out of New York City for most of the month of August. Leaving the sweltering subways, tourist filled streets and job behind for the clean air of a small town. The only downside I see is leaving the husband behind. It's been years since we've been separated for so long and I know that it will be difficult to get through the weeks without my best friend by my side.

I also will probably not have too much time to keep up with this blog while I am away, so for now I say farewell--for just a few weeks! If I get the opportunity I will update you on the adventures on the farm, but otherwise I will see you come September. Hope you all have a lovely end-of-summer and can take your own adventures to return refreshed. I leave you with one more recipe for the road: a simple Caesar salad made hearty enough for a full summer meal with the substitution of kale in place of romaine.


Kale Caesar Salad
serves 3-4
1 large bundle of kale (about 5-6 cups)
2 c. cubed French bread
2 TB butter
1/2 t. seasoned salt
pinch of garlic salt
5 anchovy fillets
2 cloves garlic
juice of 1 1/2 lemons (about 1/3 c.)
2 t. Dijon mustard
1/2 c. extra virgin olive oil
1/4 c. olive oil
grated Parmesan cheese

Remove the tough stems from the kale and tear into large pieces. Wash well to remove grit and dirt and then dry.

To make the croutons heat the butter in a saute pan over medium. Add the cubed bread, seasoned salt and garlic powder. Toss constantly until the bread has become crispy all over. Remove to a paper towel lined plate.

Make the dressing by placing the anchovies, garlic, lemon juice, and Dijon mustard in a medium bowl and crushing all together with a pestle or the back of a fork. Slowly whisk in the extra virgin olive oil and the regular olive oil until emulsified. Taste and add salt and pepper as necessary.

Toss the kale with the dressing. Get your hands in there and massage the dressing into the leaves, helping to tenderize them, for about 2 minutes (you should feel with the texture of the kale changes slightly and this is when you know it is ready). Toss with the Parmesan cheese and croutons to serve.

Friday, July 19, 2013

Corn Soup

The husband and I just got back from a wonderful few days visiting the mother-in-law in Albuquerque. We spent the days exploring Santa Fe, hiking through the tent rocks, basking in the magnificent views. Nights were passed lounging with wine and conversation, often on the back patio with a fire burning and the stars twinkling above. What a relief to step out of the overbearing heat of NYC for a few days and feel the calming effects of open air and uber-friendly strangers.

Now we are back to the grind and the close to 100 degree temps that are making New York even more difficult to handle this week. Luckily I can still throw together a simple dinner to be shared with Joe at our dinner table that lends itself to lingering over discussions of our days and helps us remember to slow down a bit.

This soup takes full advantage of summer at its best: peak in-season corn lends a sweetness that you won't get from it at any other time of year. Chopped scallions can add some bite, a drizzle of parsley oil or pesto an added freshness, and a dollop of creme fraiche brings it all together with a tangy note on your tongue.


Corn Soup
about 3 servings
3 large ears of sweet corn
2 TB butter
1 TB olive oil
1 medium shallot, chopped
1 clove garlic, chopped
2 c. chicken or vegetable stock
1 1/2 c. heavy cream
salt and pepper

optional:
pesto
parsley oil
creme fraiche
scallions

Slice the kernels off the ears of corn, reserving as much of the liquid as possible (sometimes it's easier to do this by slicing off the kernels inside a large bowl).
Heat the butter and olive oil in a large soup pot or dutch oven over medium heat. Add the shallot and cook until transparent, about 4-5 minutes. Add the garlic and stir for about a minute then stir in the corn and its juices for 3-4 minutes. Pour in the stock and the heavy cream, bring to a simmer and stir occasionally for about 15 minutes to meld all of the flavors.
Remove from the heat and use an immersion blender to puree the soup. Then pass through a fine mesh sieve to remove the solids, pressing down to make sure to get all of the juices out. Return the strained soup to the stove, heat through, and add salt and pepper to taste.
I garnished ours with a ramp pesto thinned with extra virgin olive oil and a dollop of creme fraiche, but parsley oil, regular pesto, or chopped scallions would be just as nice.

Tuesday, July 9, 2013

Fava Bean and Shitake Saute

Growing up in small-town Kansas I knew all of my neighbors. They all knew me. They all knew all of my business (and weren't afraid to tell my parents that business even when I thought it should be private, such as when they saw me kissing a boy who dropped me off after school). I always imagined that part of the draw of moving to New York City would be not knowing the neighbors. Being able to live in a private bubble of sorts without gossip-catching eyes following me around. Being able to come and go without stopping for long bouts of small talk.

Imagine my surprise then, when last week I ran into some of my neighbors who were finishing loading the moving truck to head back to the Midwest to be near family and open a restaurant and my heart cracked a little, feeling pain at the loss of those familiar faces down the hall.

I'm not sure where the change started, perhaps it is a little bit growing older, a little bit about the fact that we've lived in the same apartment for more than four years and feel a deep love for our neighborhood and the community that is building around it. Over the years we constantly bump into the same people over and over again. You learn the names of those on a similar schedule as you or who shop at the same stores. With Lindsay and Derek (and their two cute sons), the ones who just moved away, we met on Thanksgiving a few years ago when they were moving into their apartment on our floor during the holiday so I couldn't resist inviting them to join our gathering.

We were never especially close: we always talked about making time for drinks or exchanging batches of homemade ice cream.  Life and work ate up time and left months slipping away without a meet-up, but it was always reassuring knowing that if we were in need of something there were friends down the hall. The little boys' laughter floating through our front door as they scooted towards the elevator never failed to bring a smile to my face. Lindsay always seemed happy to see me when we crossed on my way to work and her way home. These neighborly pleasantries will be missed.

Of course we know other families and individuals on the floor and in our building and we even met the new tenant moving into Derek and Lindsay's place just days after they left. Our little community will shift and change as time edges on, but now I appreciate and look forward to being part of my building mates' lives and having them as part of mine.

This fava bean and shitake saute would welcome any neighbor for a friendly meal. You could share the labor of shelling the fava beans and trimming the mushrooms. By using the plastic wrap method of poaching eggs there's no need to spend too much time by the stove, cooking them all at once instead of one at a time, leaving more time to get to know one another.


Fava Bean and Shitake Saute
serves 3-4
2 lbs. fresh fava bean pods
1 lb. shitake mushrooms
1 TB baking powder
2 TB butter
1/2 t. salt
1/4 t. pepper
4 eggs, poached*

Shell the fava beans. Then peel the skins from the individual beans. A simple way to do this is to bring a large pot of water to a boil and add 1 TB baking soda. Add the shelled fava beans and boil until the skins split, about 2 minutes. Then drain the beans and place into an ice bath for a couple of minutes. You should now be able to just squeeze the beans quickly and easily out of their shells.

Remove the stems from the shitake mushrooms and discard. If the caps are large, cut into half inch slices. Heat a large, heavy bottomed skillet over high, add the butter and once melted toss in the shitake caps. Once slightly browned and cooked through add the fava beans to toss for about 30 seconds. Stir in the salt and pepper. Place on a platter and top with the poached eggs to serve.

*The plastic wrap method of poaching eggs is a great one when you need multiple eggs at one time. Here' a video how-to from Chow.


Thursday, July 4, 2013

Chamomile and Lavender Ice Cream

Happy Fourth of July! Hope you are all out enjoying the day with your friends and family.

With the hot and steamy summer days upon us I wanted to bring you a cool and refreshing treat. This ice cream is light and just barely floral. It's not weighed down with heavy flavors, keeping it perfect for those days you are dripping with sweat.


Chamomile and Lavender Ice Cream
Makes 1 quart
1 1/2 c. half and half
1 1/2 c. heavy cream
1/2 c. honey
1/3 c. sugar
1 bunch fresh chamomile (cleaned and the tough ends trimmed)
1/4 c. dried lavender
1 t. vanilla extract
1 TB rum

Mix the half and half, cream, honey, and sugar together in a medium saucepan. Heat over medium, stirring constantly, until the temperature of the mixture reaches 170 degrees. Remove from heat and stir in the chamomile, lavender, vanilla extract, and rum. Allow to steep and cool for about 30 minutes, then strain and refrigerate for 5-8 hours.
Mix the cream according to your ice cream maker's instructions.

Monday, June 24, 2013

Sweet Potato Wedges with Dill Creme Fraiche

Once summer hits, the number of things to do in New York City rises exponentially. The city that never sleeps is pumped full of exciting things to do, see, experience and I get overwhelmed at the thought of trying to fit it all in before the cold sets in again come fall.

The summer, just beginning, already seems to be slipping away too quickly (especially as I will be out of town for a full month towards the end of it. Details on this to follow). However, I have been able to check a few items off of my should-do list: a concert with friends, margaritas sipped by open windows, a trip to the Brooklyn Flea and Smorgasburg, long walks along Brooklyn Bridge Park and through my favorite neighborhoods, the Big Apple BBQ, mint juleps while cooking dinner, and trips to 2 exhibits at museums that I didn't want to miss.

First up was a trip to the Rain Room at the MOMA. Basically it is a giant black box that has a huge square of rain inside, but the technology used makes it stop raining where you are standing. So you are surrounded by the rain but have your own personal "umbrella" of sorts that follows you around (as long as you move slowly enough--little kids do not seem to have this ability when judged by my visit here :). I wasn't quite sure if it would be worth the long wait in the hot sun to get in, but once finally enveloped by the cool, black room with it's single spotlight I felt refreshed and invigorated. And I wanted to dance.



After exiting the Rain Room we made our way up to the Park Avenue Armory (with a quick side trip for lunch to the King of Falafel's Street cart for the best falafel in the city) for the Paul McCarthy exhibit "WS."

Close to a week later and I'm still not quite able to put into words the effect that the exhibit had on me. I'm not sure I liked it, but it definitely left me thinking. The overwhelming experience of sounds, videos, environment left me feeling more wiped out than I have in a long time. It took hours (and a few cocktails) before I was able to feel back to normal again. Though I feel this is a sign of good art, I'm not quite sure I could ever go back.

The mental workout that this exhibit gave me left me with the need for something uncomplicated for dinner. Something that wouldn't require excess thought but would comfort me as well. Luckily the husband had begged to pick up some sweet potatoes from the greenmarket last weekend. So after a quick wash and a few slices, into the oven they went while I whipped up a simple dipping sauce out of dill and creme fraiche. These are hearty enough to hold up as an entree if served with a simple side and a bit of bread but are excellent as a starter or side dish as well.


Sweet Potato Wedges with Dill Creme Fraiche
serves 3
3 large sweet potatoes
2-3 TB olive oil
1 t. salt
1/2 t. pepper
1/2 t. piment d'espelette (or paprika)

4 oz. creme fraiche
2 TB fresh dill
1 clove garlic, finely minced
zest of 1 lime

Heat oven to 400 degrees.
Slice the sweet potatoes length-wise into 8 wedges each. Place in a single layer on a baking sheet and brush with olive oil on all sides. Sprinkle half of the salt, pepper, and piment d'espelette on the potatoes and then flip and repeat on the other side. Roast until tender, about 25 minutes.

While the potatoes are cooking, place the creme fraiche, dill, garlic, and lime zest into a small bowl. Stir together. Dollop onto cooked potatoes to serve.

Wednesday, June 12, 2013

Green Garlic Toasts with Soft Scrambled Eggs

Every once in a while I pull off a dish that, as I set it on the table, I think, "I wouldn't be ashamed to serve this in a restaurant." It's that combination of attractive plating and flavors that combine to sing to the taste buds, having that special little something that feels a little fancier than your own home kitchen.

This simply prepared spring meal was one of those times. It isn't a fancy, charge $30 for an entree kind of restaurant meal, but one of those that you imagine being served over the lunch hour at a locally driven, homey neighborhood place. The eggs (of course from my local greenmarket) are cooked slowly, possibly in too much butter, but in a way that makes them oh-so-creamy and then mixed with tomatoes to lend a bit of acidity to cut the richness. These get topped with a flavorful cheese and green garlic stems that have also been cooked slowly to a tender perfection. Served on top of toasted country bread the whole shebang becomes a satisfying lunch or light dinner, combining lots of simple flavors into one complex dish.

If you can't find green garlic or it is out of season use small leeks instead, but they may need a bit more cooking time to achieve tenderness.


Green Garlic Toasts with Soft Scrambled Eggs
serves 4
5-6 stalks green garlic (the light green and white stems only--reserve the bulb and the dark green leaves for other uses)
2 TB olive oil
salt and pepper
5 large eggs
1/2 c. heavy cream
5 TB butter
2 medium tomatoes, finely chopped
3/4 c. grated gruyere or raclette cheese
4 large,thick slices of country bread (or 8 smaller pieces), toasted

Slice the green garlic stems as you would a leek: slice in half lengthwise then chop into half inch semicircles. Place the stems into a fine colander and then place the colander into a large bowl. Fill with water and use your fingers to rub the green garlic to help remove some of the grit. Drain, empty the bowl of water, and then repeat about 3 more times to be sure the garlic is clean. Pat dry.

Heat 2 TB olive oil in a skillet over medium heat. Add the green garlic and stir constantly until it reaches a soft, creamy texture, about 15 or so minutes. If the garlic begins to brown too quickly, lower the heat. Taste and season with a good sprinkle of salt and pepper.

Beat the eggs with the heavy cream in a small bowl. Add about 1/2 t. salt and 1/4 t. pepper. Heat 2 TB of the butter in a medium saucepan over medium-low heat. Add the eggs to the pan and stir constantly with a spatula, scraping the sides often. Slowly add the remaining butter, 1 pat at a time, continuing to stir until the eggs reach a soft-curd consistency, about 10-12 minutes or so. Right at the last minute stir in the tomatoes so they have just a moment to heat through.

Place the toasted country bread onto 4 plates, top with the soft-scrambled eggs, sprinkle with gruyere or raclette cheese and then top with the green garlic to serve.

Thursday, March 21, 2013

Cauliflower Steaks with Anchovy Caper Vinaigrette

As spring ever so slowly inches towards us, I increasingly feel the need to fill my body with healthy food. I believe it is the body trying to shed any excess winter pounds to be ready to move and be active in the warmer months (and the media washed brain's desire to not look horrifying in a bathing suit). There's also the body craving those summer garden foods that it has had to go without all winter long.

I'm also trying to do a bit of a detox in a way before our trip to Paris. Cutting out some of the crap, not eating too much cheese, not drinking quite as much...all to get ready for eating too much cheese and drinking too much wine while on vacation.

Our meal last night felt exceptionally healthy (aside from the buttery garlic bread served alongside): these hearty, almost-meat-like cauliflower steaks served alongside a simply dressed arugula and dried plum salad. After a nice long run during the day, ending the evening with this food made me feel that I would wake up the next day full of energy and ready to conquer all.

The cauliflower steaks come from Dan Barber and Food52. This is one of those dishes where you really don't miss the meat: when the cauliflower is seared and browned like this it has an almost meaty flavor. I topped mine off with a salty, bright anchovy and caper vinaigrette for added variety and depth. Instead of using the rest of the cauliflower as a puree, I went ahead and chopped it up and sauteed it after the "steaks" were finished. You really could just saute the whole head of cauliflower instead, but the steaks do make for a gorgeous presentation and feel a bit more formal (and a bit more like a main course instead of just a side dish).

Cauliflower Steaks with Anchovy Caper Vinaigrette
adapted from food52
serves 2

1 head of cauliflower, washed and dried, green leaves removed
cooking oil
salt and pepper

5 anchovy fillets
juice of 1 lemon
1/2 c. extra virgin olive oil
2 TB capers, drained and rinsed

Heat the oven to 350 degrees.

Cut the cauliflower in half. From the middle cut one 1" "steak" from each half of the cauliflower (the stem will help keep the whole thing in one piece). Chop the remaining cauliflower into florets (you can use these as a puree as in the Dan Barber recipe linked above or saute them in the pan after cooking the steaks).
Rub each cauliflower steak with just a bit of the cooking oil. Heat another tablespoon or two of the cooking oil in a large cast iron pan over medium-high heat. Once the pan is hot and almost smoking, add the cauliflower steaks in a single layer. Sear until browned and crispy on the bottom (about 2 minutes or so) and then flip over and cook another 2 minutes. Then place the whole pan into the preheated oven. Cook for 10 minutes, or until the cauliflower is tender.

In the meantime make the vinaigrette. Place the anchovies in a small bowl and mash well with a fork. Add the lemon juice and whisk together. Continue to whisk as you add the extra virgin olive oil, creating an emulsion. Stir in the capers and set aside.

Once the cauliflower is baked and tender, remove to a platter and drizzle with the vinaigrette and capers to serve. If you would like, now add a bit more oil to the pan and return to the stove top at medium high and saute the cauliflower florets until browned and tender, about 4-5 minutes. Place these around the steaks and drizzle with a bit more vinaigrette to serve.

Thursday, November 29, 2012

Fall Vegetable Salad

As the month of November comes to a close, I can't help but think of all of those things I have to be thankful for.
I get to live in, and make a living in, a city that challenges me and excites me with every day. A place where it is impossible to be bored or boring.
Despite being far from home, I have many good friends here who I truly consider family who help to celebrate the the little successes and lift me up when things are rough.
My siblings and I are all blessed enough to have each found a significant other who we love deeply and who each wonderfully returns the favor.
I have gorgeous nieces and nephews who I couldn't be more proud of.
I have a job that allows me the time and the money to be able to actually enjoy and experience the things that New York City has to offer.
I am fit and healthy.
I have many opportunities to do what I love and share that with those around me (and those online as well).

It can be easy to get caught up in the little trials of our lives and forget all that we are so lucky to have. This is a great time of year to take stock and remember it all, but it is important to not let that go throughout the rest of the year. Perhaps a resolution as we move forward is to make a point at the first of every month to really sit down and count our blessings. Take them in and let these carry us through the following weeks. Give thanks for each of the little gifts that have been bestowed on our lives.

One more thing I'm thankful for? A dinner that is healthy, hearty, and full of vegetables that is still absolutely delicious on a fall evening. Grateful for the "green presents" the farmer's market has given me. :)

Fall Vegetable Salad
serves 2-3 as an entree

2 c. Brussels sprouts, trimmed and halved
1/2 c. chopped pancetta
1/2 lb. oyster mushrooms, chopped
3 c. spinach
1/2 c. shaved Parmesan
juice of 2 lemons
1/3 c. honey
1/2 t. ground mustard powder
1/2 t. salt
1/4 t. pepper
1/2 c. olive oil

Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook for about 2 minutes. Drain and then rinse under cold running water to cool. Drain and pat dry as much as possible.
Place the pancetta in a large saute pan. Heat over medium high until the fat has rendered and the pancetta is crispy, about 4-5 minutes. Remove the pancetta to a paper towel lined plate.
Add the blanched Brussels sprouts to the pancetta fat and cook until browned and slightly crispy, about 4-5 minutes. Remove the sprouts to a platter.
If there is very little oil left in the saute pan, add about 1-2 tablespoons of olive oil and allow to heat (still over medium-high temperature). Add the chopped oyster mushrooms and saute until they are browned and cooked through, about 5 minutes or so.
In a small bowl mix together the lemon juice, honey, mustard powder, salt and pepper. Slowly whisk in the olive oil until it is emulsified.
Toss a couple of tablespoons of the dressing with the spinach leaves and place these in the bottom of a large platter. Toss the Brussels sprouts, pancetta, and oyster mushrooms with a few more tablespoons of the dressing and layer on top of the spinach. Sprinkle the shredded Parmesan over top of the whole salad and serve.

Thursday, November 1, 2012

Winter Squash Pasta

Have been cooped up in our apartment for most of this week during and following Hurricane Sandy. We were incredibly lucky and had no damage to our place, very little damage to the immediate neighborhood, and kept our power throughout. Feeling incredibly blessed.

However, I'm also starting to feel antsy and a little crazy. With subways not running until this morning, and still no train service into Manhattan I have stayed around our place to stay out of the way of those who actually needed to make the trek to the city to get to work (like the husband). The lack of outside human contact has started to get to me and make me cranky and distracted (I've already stepped away from writing this post 5 times). Making it worse is the fact that I'm tapering for the New York City marathon which is happening on Sunday, so I'm not able to do any long runs, don't want to walk around too much, and haven't had a drink of booze all week (no wine through the hurricane--how did I do it?!).

Some house cleaning and organizing and a bit of cooking has really helped me hold it together. Luckily we were well-stocked in the kitchen area so we ate like kings during the storm. One such meal was this bow-tie pasta tossed with roasted winter squash and sage. Stormy weather comfort food.

Hope any of you that were also in the storm's path are safe, healthy, and also fared as well as we did. Much love and support to those who didn't. A few options if you are able and want to financially assist victims of this hurricane: http://theweek.com/article/index/235620/how-to-help-victims-of-hurricane-sandy.

Winter Squash Pasta
about 5 servings

1 medium winter squash or pumpkin (about the size of a large butternut squash)*
olive oil
salt and pepper

9 oz. bow-tie pasta
4 TB butter
2 cloves garlic, chopped
3 TB fresh sage, chopped
1/2 c. Parmesan cheese, grated
optional: fried sage leaves, for garnish
(*I'm not sure what type of squash I used here--forgot to take a photo before chopping up, but it was a small, off-white pumpkin variety that would fit in my two hands.)

Heat the oven to 425 degrees. Slice the squash into pieces about 1/2-3/4" thick (it is ok to leave the skins on at this point), making sure to clean out and remove the seeds. Brush both sides of the squash slices with olive oil and place on a large sheet pan. Sprinkle with a bit of salt and pepper. Place in the oven and roast until the squash is tender and just beginning to brown, about 30 minutes or so depending on the squash. Allow these to cool enough to handle and then remove the skins and chop the squash into large pieces (an inch or so). (Another option is to skin the squash and chop into into 1" cubes before roasting, but I find I ALWAYS slice my finger open when I try to peel and chop uncooked winter squash. Roasting before doing most of the chopping is a way to save my fingers!)

Bring a large pot of salted water to a boil and cook the pasta according to package directions. Before straining the pasta, be sure to save back about 1/2 cup of the cooking water to use in the sauce.

Meanwhile, melt the butter over medium heat in a large saute pan. Add the garlic and the sage and cook until fragrant, about 2 minutes. Add the roasted squash and toss in the butter (some of the squash will break apart--this is good as it will break down into the sauce making it extra sweet and creamy). When the pasta is cooked add it to the squash sauce and add 2-3 tablespoons of the pasta cooking water. Toss together, and if the sauce is looking a little "tight" thin it out a bit with another tablespoon or two of the cooking water. Toss with the Parmesan cheese and serve topped with fried sage leaves.

Wednesday, October 24, 2012

Sausage and Swiss Chard Pizza

A couple of weeks ago I was reading in a small park before heading into work. Next thing I know, I get sat on. 
Yep. A very large woman literally sits on my lap. It's not the overlap that happens when you are sitting on a subway car and someone who isn't a child thinks they can squeeze themselves into that 5 inches of space between you and the next rider over. This was full-on "Santa, this is what I want for Christmas" kind of lap sit. And there was a full other bench completely empty about 10 feet away. After some yelling (i.e. cursing) and an elbow jab got me no response except a look of, "what the hell is YOUR problem?" from the woman, I extricated myself from underneath her and stormed down the block to work. Where I proceeded to cry in the stairwell like a child (I cry when I get mad. It's one of my least favorite things about myself). Just another day in New York City.

Thank god those days are balanced out by days like this Sunday. Started off the day with an easy run through fall foliage in Prospect Park and headed into the city for brunch (like a good little New Yorker should). Since I arrived early I stopped off and grabbed myself a salted caramel doughnut to go from Wonder City Coffee and Donut Bar. Finally time to meet up with a couple of great friends for some much needed catch-up time and really great food (i.e. the best bacon EVER) at Goat Town. The fall day was perfectly gorgeous so the meal was followed up by some wandering and shopping around the East Village, where we also got to meet and converse with the totally charming Vera of Verameat Jewelry while eyeing her kick-ass designs. Finally it was off to dinner with a different group of friends, full of laughter and a surprise guest star in the form of an old bartender from our favorite Chiefs watch bar. It was 12 hours of city bliss.

This city is a constant back and forth of the good and the bad, often feeling like the rough is outweighing the bright. But when you really need it, New York will give you one. It's the 5th drink buy-back in soul form.

And now for you I offer up something else that NYC is great at: pizza. This one can be whipped up quickly and easily in your own home so there's no need for takeout (especially helpful for those days where you're not sure which city is awaiting you outside that front door).

Sausage and Swiss Chard Pizza
makes 1-12" pizza

2 links hot Italian sausage
1/2 c. diced tomato (canned is ok)
2 TB tomato paste
1 t. oregano
1 large bundle Swiss chard
1 TB extra virgin olive oil
1/2 t. sea salt
1/2 c. pecorino cheese, grated

1 package active dry yeast
1/4 t. sugar
3/4 c. 110 degree water
1 3/4 c. flour
1 t. salt

Heat large saute pan over medium-high heat. Remove the sausage from the casings and place in the hot pan. Saute, breaking up the pieces, until the meat is mostly cooked through. Then add the diced tomato, tomato paste and oregano. Cook for about 4-5 minutes until most of the liquid has evaporated. Taste and add salt and pepper if necessary. Remove from the heat and set aside.

Bring a large pot of salted water to a boil. Clean the Swiss chard and chop and add to the water once it has reached a rolling boil. Cook for about 2-3 minutes and then strain and rinse with cold water until the chard is cool enough to handle. Use your hands to squeeze out as much of the water as possible and then place the Swiss chard to the side (you should have about 1 cup worth at this time).

Heat the oven to 500 degrees. Make the dough: Mix together the active dry yeast, sugar and water in a small bowl and allow to sit for about 8 minutes until it has foamed up. In a medium bowl mix together the flour and the salt and then add the yeast mixture once ready. Mix together and then dump out onto the counter. Knead for about 2 minutes until the dough is smooth and pliable. Lightly flour the counter and a rolling pin and roll the dough into a 12" circle. Place it onto a baking sheet. Spread the dough with the extra virgin olive oil and sprinkle with sea salt. Spread on the sausage-tomato mixture and then spread the Swiss chard on top. Sprinkle with the pecorino cheese. 
 
Place in the oven and cook fro 8-12 minutes, until the edges are browned and crispy. Serve immediately.

Tuesday, October 2, 2012

Heirloom Tomato Salad

I grasp onto the last dregs of summer every year. It's not that I don't look forward to fall--I love the cooler temperatures while running, the sweaters, pumpkin everything, braising and baking away. But I know that it means the end of my favorite produce of the year. Especially tomatoes. I dread having to live through the months and months without fresh tomatoes.
With the threat of disappearance of my favorite fruit, I stocked up last week at the market. So I'm bringing you a recipe to use up the final tomatoes you have coming in at the markets or your gardens. It's a little sweet, a little salty, and perfectly fresh.

Heirloom Tomato Salad
3-4 servings as appetizer

3/4 c. balsamic vinegar
1/8 c. capers
olive oil
3-4 large heirloom tomatoes
3 TB basil, finely chopped
Extra virgin olive oil
1/3 c. feta cheese
1/2 t. coarse sea salt

Pour the balsamic vinegar into a small saucepan and place over medium-high heat. Stir occasionally until it has reduced to 1/4 cup, about 8 or so minutes. Remove from heat and allow to cool.
Heat a few tablespoons of olive oil in a small saute pan over medium heat. Add the capers once the oil is hot (be careful because they will pop a little bit). Toss in the oil for a couple of minutes until they are crispy and then remove them to a paper towel.
Slice the tomatoes about half an inch thick. Layer them onto a platter. Drizzle with a little bit of extra virgin olive oil and some of the reduced balsamic vinegar. Sprinkle with sea salt, feta, basil and the fried capers. Serve immediately.