Seasonal Splurge - Pumpkin Mascarpone Orzo With Fresh Sage

PUMPKINS - they're back, and they're everywhere.     

Vibrant Pumpkins at the Farmer's Market, Photo: NK

Like most home cooks (and avid eaters), I'm happy that pumpkin season is officially in full effect. Pumpkin is an extremely versatile flavor, as good in savory preparations as in sweet, and oh so good in beer, coffee, even cider (I just had this pumpkin flavored hard cider the other night and thought it was so good).                                           

Today's pumpkin-spiked dish is as simple as it gets. Ready in well under twenty minutes, you can easily incorporate Pumpkin Mascarpone Orzo into your fall dinner party repertoire as an entree or appetizer. Serve it to guests in a fresh pumpkin bowl as shown below for extra wow-factor, or hoard this decadent dish all for yourself -- we won't judge! Either way, you won't be sorry. Using canned pumpkin makes this recipe fast, accessible and seasonless, while the addition of creamy mascarpone cheese (which is pure, glorious sin, by the way) means the result will be irresistible. 

Pumpkin Mascarpone Orzo with Sage, Photo: NK 

Pumpkin Mascarpone Orzo
Serves 2 as an entree 4 as a modestly sized appetizer

Ingredients: 
1/2 box Orzo 
10 Ounces Libby's Pure Pumpkin (2/3 of a can)
3 rounded Tablespoons Mascarpone (we prefer Vermont Butter & Cheese Co. brand)
1 teaspoon Sugar
1/4 teaspoon Salt + more for pasta water 
A pinch of Cinnamon
1 Tablespoon Butter
2 medium Shallots, cut to a small dice
10 small or 5 large Sage Leaves, finely chopped
2 Tablespoons Water
1/4 Cup Freshly Grated Pecorino Romano Cheese

Method:
1. Set a pot of well salted water to boil for your Orzo.

2. In a bowl, combine the Pumpkin, Mascarpone, Cinnamon, 1/4 teaspoon of Salt and 1 teaspoon Sugar. Mix well. 

3. In a large skillet over a medium-low flame, melt the Butter. Add the Shallots to the pan and sauté, stirring, for about 4 minutes. They will have softened but will still have a little crunch. 

4. By this time, your pasta water should be boiling. Add the Orzo (you'll need it to cook for 10 minutes). 

Pumpkin Cream comes together, Photo: NK

5. Meanwhile, pour the Pumpkin mixture in the skillet with the Shallots. Stir. Add 2 Tablespoons of water to the Pumpkin mixture - or more if you like it a bit thinner. Turn the heat down to low. 

6. When Orzo has cooked for 10 minutes, drain it and add it to the Pumpkin skillet. Toss gently to incorporate and sprinkle with chopped sage. Taste for Salt and adjust to your liking, keeping in mind that the Pecorino Romano will add some saltiness. Plate the Orzo and finish with freshly grated Pecorino Romano. 

Enjoy! 

St. Patrick's Shortcut - Beef and Guinness Pot Pie

Though we aren't even a little Irish, we can't resist using the upcoming St.Patrick's Day holiday as an excuse to share our shortcut version of Beef and Guinness Pot Pie. Guinness, or really any dark Irish stout, makes a welcome addition to many recipes. Here, its rich flavor lends incredible depth to the filling of our pot pie. 

Beef and Guinness Pot Pie, Photo: NK 

A natural match to Chocolate, Guinness even works well as a dessert ingredient.  

Plated and Ready to Eat! Photo:NK

Rest assured, today's Beef and Guinness Pot Pie is faster and less painless than many other versions I've seen because it cuts out the slow cooking of the beef and eliminates any pesky crust assembly by using frozen Puff Pastry Dough. 

Our trick is to simply use less of a more tender cut of meat, in this case Sirloin rather than Chuck, cut it into bite-sized cubes, and quickly pan fry it. We amp up the meaty factor with the addition of big chunks of juicy Portobello Mushroom Caps. 

The rest of the Pot Pie filling comes together in about 20 minutes, after which point you need only to cool it, top with Puff Pastry Dough, and bake a quick 20 minutes to golden perfection. Best of all, you won't need the luck of the Irish to perfect this easy recipe. 

To make this even more accessible, we chose to prepare our Pot Pie family style using a 5x9 rectangular ceramic baker. A  metal or pyrex loaf pan would work equally well. Because the Pot Pie filling is really fully cooked on the stove before you even assemble the Pastry, this recipe is easily adaptable to any size oven-proof vessel, whether individual or larger sized, that you have on hand.  Also, who doesn't love an excuse to crack a Guinness while you cook? Buy a tall boy - never hurts to have a bit leftover... (pro tip!).
Enjoy and happy St. Pat's to all. 

Shortcut Beef, Guinness, and Mushroom Pot Pie
Adapted from Gourmet
Serves 3 to 4

Ingredients:
2 Tablespoons Olive Oil 
A 1 Pound Sirloin Steak - about a half an inch thick, cut into 1 inch chunks
2 Portobello Mushroom Caps, sliced into half inch slices and again in thirds
3 Tablespoons Flour, divided
1/2 teaspoon Pepper
1/2 teaspoon Salt
1/3 Cup Carrots, peeled and sliced into 1/2 inch pieces
1/2 a large Sweet Onion, roughly chopped 
3 sprigs of Thyme plus more for garnish 
1 Cup Beef Broth
1 Cup Guinness Irish Stout 
1.5 Tablespoons Tomato Paste
1.5 Tablespoons Worcestershire Sauce
1 Tablespoon Cornstarch
1 Egg, lightly beaten 
1 sheet Puff Pastry, fully defrosted (we use Pepperidge Farms)

Method: 
Lay out Puff Pastry to defrost. Cover with Saran wrap to prevent it from hardening.

Position a rack towards the lower middle of your oven and preheat oven to 350. 

Heat Oil over medium high heat in a very large, high sided saute pan. 
In a bowl, toss the Beef Cubes with 2 Tablespoons Flour, Salt and Pepper. 
Place in the pan and saute for 4-5 minutes turning frequently until cooked to just a bit over medium rare. Remove beef to a plate. 

Reduce flame to medium. 
Deglaze the saute pan with a 1/2 cup of the Beef Broth, scaping up any of the browned bits. 

Carrots, Mushroom, Onion, Photo: NK

Add Mushrooms and Carrots and cook until firm but slightly tender, about 5 minutes. 

Add Onions and sweat them until close to translucent, stirring occasionally, about another 5 minutes. 


Add Tomato Paste, and return Beef Chunks and any juices to the pan.

Stir in the remaining 1/2 Cup of Beef Broth, the Cup of Guinness, and the Worcestershire Sauce. 

Remove a small amount of liquid from the pan to a small bowl. Stir in the remaining Tablespoon of flour to bowl, blend, and return to the pan. Remove another small amount of liquid from the pan to a small bowl and stir in the Tablespoon of Cornstarch. Blend, and return liquid to the pan. 

Toss in the Thyme Sprigs and lower heat to a simmer. Let cook for 10 minutes or until the mixture thickens and seems stew-like in consistency. 

Remove Thyme Sprigs and discard.

Turn off the heat and allow the filling to cool for at least 20 minutes. A too-hot filling will melt the raw Puff Pastry Dough. 

Filling, Photo: NK

Beat One Egg if you haven't already. 

Lightly paint the edges of your baking pan with the Egg Wash to help the Puff Pastry adhere. Fill your baking vessel with the Pot Pie Filling and carefully lay to Puff Pastry on top, trimming the sides with a kitchen scissors and pinching around the edges to adhere. 

The middle may sag a bit, but don't worry about this. Paint the rest of the Egg Wash all over the Puff Pastry so that it browns nicely.

That's supposed to be a Shamrock, not a palm tree, Photo: NK

Place in the oven and bake for about 20 minutes until the crust is golden brown and the interior is hot. You can continue to bake another 5 if you need to, but keep an eye on it to ensure crust does not burn.

To serve, slice some pieces of crust off with a knife and carefully set aside. Scoop out filling into bowls and top with Crust and a garnish of Thyme. Enjoy!



To reheat already baked pot pies, 30 minutes at 350 should be just right. 

Photo: NK

Super Bowl, Super Flavor - Best Ever Turkey Meatloaf

Here at Neurotic Kitchen our wintertime jones for Comfort Food continues. This week, it's Meatloaf - an American favorite and a perfect consolation food to enjoy if this football season left your favorite team out in the cold. Here in the New York area, we are sorely in need of something to lift our Super Bowl spirits, and this party-ready, bursting with flavor Turkey Meatloaf is just the ticket. 

Best Ever Turkey Meatloaf, Photo: NK 

Today's recipe comes to us courtesy of my good friend Marina. Even though she's moved back to Midwest, she's still keeping me updated on the exciting goings on in her kitchen. Marina is a lot like me - she enjoys big flavors. When we'd go out on the town, our martinis were always extra dirty and our buffalo wings extra spicy. Her very loose adaptation of Ina Garten's wonderful Turkey Meatloaf has a lot going for it: extra spice, extra moistness, and finally, an extra special glaze that doubles as a sauce for serving. 

Looking for a main-event Super Bowl party dish? Look no further. A loaf of Best Ever Turkey Meatloaf, sliced up, feeds numerous guests. Just add rolls and some sauce, maybe even some sautéed onions, and you've got fantastic, boldly flavored make-ahead Meatloaf sandwiches. 

Best Ever Turkey Meatloaf
Adapted from Marina E. and Inspired by Ina Garten
Serves 4 to 5 

Photo: NK

Ingredients:

1 large Yellow Onion, roughly chopped

1 Stalk Celery, roughly chopped

1 large Carrot, peeled and roughly chopped

3 large Garlic Cloves

6 Sprigs of Fresh Thyme. leaves only

2 Tablespoons Olive Oil 

1/2 teaspoon Black Pepper

1/2 teaspoon Crushed Red Pepper - or more to taste

1 teaspoon Oregano 

Salt to Taste

1 Lb dark meat Ground Turkey 

1 Lb Lean Ground Turkey

2 Tablespoons Tomato Paste

1/4 Cup Worcestershire Sauce

Just over a 1/3 Cup Chicken Stock

1/2 Cup Sun Dried Tomatoes, roughly chopped - not the ones packed in oil

3/4 Cup Panko Breadcrumbs

2 Large Eggs Beaten 
1.25 Cups Basting and Serving Sauce* Ingredients and Recipe follow 

*Basting and Serving Sauce
Adapted from Alton Brown and Marina E
Yield - About a 1.25 Cups

Ingredients:

1 Cup Ketchup

3-4 Tablespoons Prepared BBQ Sauce (optional)

2 teaspoons Cumin

4 teaspoons Dry Mustard

3 Tablespoons Worcestershire Sauce

Several dashes of Tabasco or other Hot Sauce to taste

2 Tablespoons Honey or Agave Syrup

2 Tablespoons of Water or Dark Beer

Meatloaf Preparation Method:

Preheat oven to 325 with rack in the middle, and another rack below. 

*Mix together the Basting and Serving Sauce by combining all ingredients. Set aside. You will glaze Meatloaf with it before cooking and again about a half hour in. 

Using food processor, combine the first 4 ingredients (Onion, Celery, Carrot, Garlic) until they form a coarse yet paste-like consistency. Next, add Fresh Thyme Leaves, and Sun Dried Tomatoes to the processor. Pulse 5 or 6 times until incorporated (little chunks of Sun Dried Tomatoes will taste good in the meatloaf).

Photo: NK

In a medium saucepan  on low heat, add Olive Oil and Vegetable paste mixture. Sweat the mixture until all the rawness has cooked out of it. This should take about 5 minutes. During this time, add a generous dose of Salt, the Black Pepper and Red Pepper, and the Oregano. Now add Chicken Stock, Tomato Paste, and Worcestershire Sauce. Stir to Combine. Pop the pot into the freezer to cool it quickly.

In a large bowl, combine Turkey Meat, Eggs, Panko Breadcrumbs, and the Veggie/Herb/Stock Mixture from the freezer. Make sure all elements are incorporated but try not to overwork the meat. 

Assemble free-form Meatloaf on an ungreased cookie sheet (to help meat hold its shape).

You should end up with a rectangular loaf about two inches high. 

Photo: NK

Place a pan of water in the oven one rack below where the meatloaf will cook. This will help the top of the Meatloaf not to crack on top. Baste Meatloaf all over with the Glazing Sauce (don't double dip your basting brush so you can use any remaining sauce to serve with cooked meatloaf). 

Cook about 1 hour and 10 minutes, basting meatloaf again at about midway through cook time. Take Meatloaf out of the oven and let rest in the pan 7 minutes tented with foil.

Slice, and serve with any leftover sauce.



Enjoy! 

Turkey Piccata & Pinot Grigio - An Elegant Budget Pairing

The Wine Lover's Cookbook, Photo: NK

When you think about a dinner with wine pairings, wallet-friendly is not usually the first thing that comes to mind. We've done food and wine match-ups on NK before (check out the last one HERE), but today, we're doing one with an eye towards budget. Who says elegant and delicious has to equal super expensive? You can create a top-notch, company-ready meal with wine without spending an arm and a leg. We'll be adapting an innovative take on Turkey Piccata found in Sid Goldstein's, The Wine Lover's Cookbook. The book was gifted to me by my thoughtful friend, Missy, who, as with all things, has been incredibly supportive of my cooking and blogging obsession. She's also undoubtedly noticed my love affair with wine!

I highly recommend this cookbook for its exhaustive yet simple presentations on various wine types and styles, explained straightforwardly alongside comprehensive lists of the "base" and "bridge" ingredients that pair best with each varietal. The result is a book that makes it easy to create fantastic food and wine pairings. Also, to save you the guesswork, every different chapter also offers multiple recipes that pair with the type of wine highlighted in each. 

Turkey doesn't get much attention here on NK, so I figured I'd give the bird a chance, and it didn't hurt that Goldstein's recipe looked positively elegant. I, for one, tend to forget that Turkey really is a great option when you are looking for a healthy, budget friendly protein. Take this recipe for a spin and I hope you'll find the results are, indeed, fantastic. Even better, this dish is done in a flash - 25 to 30 minutes should cover all the chopping, prep and cooking. Trust me, you can't mess this up. 

It doesn't look too shabby either:

Turkey Piccata with Mustard-Lime Sauce Garnished with Fresh Thyme, Photo:NK

Before we fire up our burners, here are your Recipe Pointers and of course, your Pairing.

Recipe Pointers: 
Today's dish comes together quickly, so it is important that you chop and prep everything in advance: prepare the Spice mix and dust it on the Turkey Cutlets, premix the Wine, Mustard, Worcestershire, Lime and Caper mixture, and only then, turn on the stove. From there, you'll be all ready to serve dinner in only about 5 or 7 minutes.  

This recipe calls for wine in it as well as with it. You are more than welcome to use an even cheaper bottle for cooking, though you can certainly use part of the pairing bottle as the dish only calls for a third of a cup. 

Kris 2011 Pinot Grigio delle Venezie, Photo: NK

Now for our Wine Pairing:
As Goldstein's book will tell you, this dinner's best pairing is a nice Sauvignon Blanc, yet because of the piquant, citrusy character of our Turkey dish, it is also a natural match for a boisterous Pinot Grigio. The recipe will pick up some of the herbaceous aromas of Citrus, Thyme, and other fresh herb aromas often found in the Pinot Grigio varietal. I opted to serve Pinot because it's what I had on hand, and I happen to really enjoy the budget bottle I am about to recommend. 


Our Pinot Grigio Recommendation:
I often purchase Kris Pinot Grigio because it is a great, widely available, value bottle. As noted by Food and Wine's critic, Ray Isle, Kris Pinot Grigio offers more "personality" and I think, complexity, than other bottles in its similar price range.  

Kris Pinot Grigio retails for 13 to 14 dollars but you can also find it on sale as well. 

Our adaptation of Goldstein's Piccata includes more fresh herbs rather than dried. My thinking was that fresh herbs would more effectively draw out the wine's character while adding extra personality to the dish. I also incorporated a bit more wine and spice in the recipe itself. Our version of Turkey Piccata should still be acceptable for spice-sensitive palates nonetheless. Now, off we go:

Turkey Piccata with Mustard-Lime Sauce
Recipe adapted from Sid Goldstein's The Wine Lover's Cookbook
Serves 2

Ingredients: 
1 teaspoon Dried Basil
1.5 teaspoons chopped Fresh Tarragon
1 teaspoon Fresh Thyme Leaves
1/2 teaspoon dried Rosemary, crumbled
1/8 teaspoon Kosher Salt
1/4 teaspoon Ground Black Pepper
1 Heaping Tablespoon All-Purpose Flour
1 Lb Turkey Breast Slices, pounded to a similar thickness, if necessary
2 Tablespoons Olive Oil
2 Tablespoons Chopped Shallots
2.5 Tablespoons Fresh-Squeezed Lime Juice
1/3 Cup White Wine + 3 Tablespoons, divided
2 teaspoons Dijon Mustard or Hot, Sweet Grain Mustard
1/4 teaspoon Worcestershire Sauce 
9 Drops Tabasco Sauce 
1 1/2 Tablespoons Capers, drained

Ingredients, Photo: NK 

Method:
In a small bowl, mix Basil, Tarragon, Thyme, Rosemary, Salt, Pepper, and Flour. Mix well.

Place Turkey on waxed paper, parchment, or another surface and dust the Spice and Flour mix on both sides of the cutlets. 

In another small bowl, mix the 1/3 cup of Wine, Dijon Mustard, Lime Juice, Worcestershire, Tabasco and Capers. Mix well. 

In a very large non-stick saute pan, heat the Olive Oil over medium-high heat.  Add Shallots and Turkey Cutlets and cook for about 2 minutes before turning. 

Add the Lime Juice, Wine and Caper Mixture to the pot and continue to saute for another 2 to 3 minutes. Remove Turkey to a plate and tent with foil to keep warm. 

Deglaze the pan with 3 Tablespoons of White Wine, scraping the bottom and mixing. Simmer the sauce for an additional two minutes so that it can reduce a bit more. 

To serve, plate the Turkey Slices and top with Pan Sauce. Garnish with Fresh Thyme and Lime slices. Don't forget to serve that lovely wine. 

Enjoy!
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In the Kitchen With Moni - Kung Pao Shrimp Makeover

I'm so happy to share cooking inspiration from one of my dear friends, Monica (also known as Mo or Moni, as we affectionately call her). Monica is my healthy food muse. She knows how to eat sensibly and is also great at remaking diet-busting recipes into healthy yet super tasty dishes. Today, I'll be sharing one of Monica's best recipe makeovers - a guiltless version of Kung Pao Shrimp with an amazing and easy side dish of Sichuan Asparagus. 

Lighter Kung Pao Shimp with Sichuan Asparagus and Brown Rice, Photo: NK 

Looks great, right? Trust me, you won't miss the extra fat, salt, or starch. This dish proves that you need not lose your joie de vivre to stay slim! While I made some minor tweaks to her recipe because I was missing one or two of the ingredients, you can find the original recipe and many other great dishes here on Moni's blog: Meals From Mo's Kitchen.

Before we start, here's how to time this meal:

Preheat the Oven to 400

Clean the Shrimp

Cut up the Lemons and put the Asparagus in the Oven.

Chop all the Shrimp and Sichuan Sauce Ingredients, and pull out all the bottles you'll need. 

Cook the Kung Pao Shrimp, preparing the Sichuan Sauce during inactive time. 

~Everything should be done around the same time this way. 

Healthy Baked Asparagus, Photo: NK

Let's start with the Asparagus Side Dish. I have to say, this recipe is really amazing. I love baking Asparagus but I refrain from doing so often because I don't like having to slather it in oil. Covering the Asparagus with Lemon Slices, as Monica does, solves this problem. The juices of the Lemon basically steam the stalks, cooking them perfectly without using excess oil and fat. Smart! And who knew making a Sichuan Sauce could be so easy? This sauce would be delicious on many veggies, so feel free to be creative. 

Mo's Sichuan Asparagus 

Serves 2-3

Sichuan Sauce Ingredients: 

3 Tablespoons Chicken Broth

1 Tablespoon Tomato Paste

2 teaspoons Chinkiang Vinegar (learn about it HERE.) or 2 teaspoons Balsamic Vinegar

1 teaspoon Soy Sauce

Sichuan Sauce Coming Together, Photo: NK

1/2 teaspoon Sugar

1/2 teaspoon Sesame Oil

1/4 teaspoon Cornstarch 

1/4 teaspoon Crushed Red Pepper, or more to taste

Additional Ingredients:

2 Lemons, sliced into rounds

1 Bunch of Asparagus 

1 pinch of Oil, for pan

Optional - 1 package Uncle Ben's Ready Rice - Brown Rice that microwaves in only 90 seconds. 

Method:  

Preheat oven to 400 degrees. 

Lightly oil a pan and place the Asparagus in a row. 

Lay Lemon Slices over the Asparagus until completely covered.

Bake for approximately 20 minutes. 

To prepare Sichuan Sauce, whisk all ingredients together in a small bowl. 

Warm the Sichuan Sauce in a pan. 

Once the Asparagus is done add it to the pan and toss together with the Sichuan Sauce. The Sichuan Sauce is on the sweet side so you may want to add it slowly, adjusting the amount to your tastes. 

If you are preparing the rice, place it in the microwave now. 

Serve with Brown Rice on the side. 

Mo's Lighter Kung Pao Shrimp 

Serves 2  

Ingredients: 

1 teaspoon Canola Oil

5-8 Dried Chili Peppers - I used 8, because Sam likes her Kung Pao spicy...

1 Tablespoon Dry Sherry, Cooking Sherry, or Shaoxing Wine

1/2 teaspoon Cornstarch

2 Cloves Garlic, minced

1 teaspoon Minced Ginger or 1 teaspoon Ginger Powder

1 Lb Peeled Raw Shrimp, tail on, deveined

1/2 teaspoon Sugar

2 Tablespoons Soy Sauce

1 Chopped Scallion (we didn't have Scallion so I used Celery and it was just fine)

1 Tablespoon Chopped Peanuts

Method:

In a bowl, combine Sherry, Cornstarch, Garlic, Ginger, and Shrimp together.

In a wok or large skillet, heat the Canola Oil over medium heat.

Add Dried Chili Peppers and stir. Cook until slightly blackened. 

Next, add the contents of the Shrimp Bowl to the wok. 

Cook about 3 minutes, stirring occasionally.

Reduce the heat to low. 

Add Sugar and Soy Sauce. 

Cook, stirring occasionally, another 5 minutes.

Remove the wok from the heat.

Stir in Sesame Oil, Scallion, and Peanuts.

Enjoy!! 

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