Say Hello To Soup Season - Kale & Sausage Soup

You know the drill. There's a chill in the air so it's time to psych ourselves up for fall. We'll gloss over how it's the inevitable start of the soon-to-be interminable winter season, and focus on the good - pumpkin beer, great produce, cozy dishes and beautiful foliage. Fall is also the time of year where I get a hankering for soup. Inspired by a loose interpretation of a traditional Portuguese dish called Caldo Verde, today's comforting soup combines Kale and spicy Andouille Sausage. It is SO easy to make and even better, it's super fast. Now, hold the phone...it's got BEER in it. Are you sold? Whip up a batch this weekend and it will feed you for days.

Kale & Sausage Soup, A great comfort dish for fall! Photo: NK

Now, enjoy!

And may your fall be filled with all the best tastes the season has to offer. Enjoy

Kale & Sausage Soup
Adapted from Martha Stewart
Serves 6

Ingredients:

1 Tablespoon Olive Oil
1 Sweet  Yellow Onion such as Vidalia, diced
2 medium Potatoes, peeled and cut into half-inch pieces
3 Garlic Cloves minced 
1/2 teaspoon Crushed Red Pepper
3 Cans (43.5 Oz) Low Sodium Chicken Broth
4 Ounces Fall Seasonal Beer such as Sierra Nevada Octoberfest
1 Bunch Kale (12 ounces), ribs removed and leaves torn into bite-sized pieces
12 Oz Applegate Farms Andouille Sausage or Smoked Chicken Sausage, cut to 1/3 inch half-moons
1/4 teaspoon Coarse Sea Salt or Kosher Salt (if needed)
Crusty Bread (optional), for serving
Louisiana Hot Sauce (optional) such as Tabasco,  for serving

Method: 

1. In a large pot heat Oil over medium flame. Add the Onion and saute for about 3 minutes, stirring occasionally. 

2. Add the Red Pepper Flakes and Garlic and cook until it starts to be fragrant, approximately 1 minute. Add the Broth, Beer, and Potatoes and bring to a boil. Lower the flame and simmer about 10 minutes until the Potatoes are tender - a few minutes additional if they require it. 

3. Add the Kale and Sausage and cook until Kale is wilted, another 5-7 minutes. You can leave the soup on a very low simmer until you are ready to eat but be sure to cover it.

4. Before serving, taste for seasoning and add the 1/4 teaspoon Coarse salt or more to taste if needed. The salinity of Sausages can vary so use your judgement. Serve with some Louisiana Hot Sauce such as Tabasco and crusty Bread for dunking! 

Flavors of Fall - Butternut Squash & Apple Soup and Fig Pasta

Fall Time! The season of leaf-peeping and fuzzy sweaters. The time of year when a girl's thoughts turn towards pumpkin spice lattes, hot apple cider, and pumpkin beer (we ladies sure do love us some pumpkin beer).

Beautiful Pumpkins, Photo by Kate DuBois

From Oktoberfest to football, there's something for everyone.
Another thing I love about Fall? Amazing produce. Whether Pumpkins, Brussels Sprouts, Squash or Apples, Autumn's bounty can equal major cooking inspiration. In this week's spotlight we have Figs, Apples, and Butternut Squash - all fantastic right now, and very versatile. Tune in next week for an exciting twist on my long time love, Brussels Sprouts. 

Here, we road tested a (new to us) Squash and Apple Soup Recipe, and prepare beautifully ripe Figs in an unexpected way. Enjoy!

First - The soup. I'm a big fan of Squash and Apple Soup. I love it as an easy, make-ahead addition to a fall feast, (check out a Foolproof Fall Dinner Party Menu here) or as a hearty side dish for an everyday weeknight meal. We tested out Martha Stewart's recipe (she is my main squeeze, after all), whereas I usually rely on Ina Garten's delicious version of this classic. The verdict - Martha's was great as well. Different. A bit spicier and lighter. Ina's version is a touch sweeter, a wee bit richer, and seemed more apple focused. You can't really go wrong with either. This soup freezes easily and keeps for up to a month. In the fridge, it will keep for 3 days.

Golden Delicious Apples and Butternut Squash, Photo: NK

Apple-Butternut Squash Soup
Lightly Adapted from Martha Stewart
Serves 6 

Ingredients: 
1 Tablespoon Salted Butter
1 medium Vidalia or Spanish Onion, diced 
1 Butternut Squash (about 2 Lbs) peeled, cored, and chopped. 
4 Red or Golden Apples (we used Golden Delicious), peeled, cored and chopped
2 Tablespoons Course Salt
1.5 teaspoons Cumin
1/2 teaspoon Ground Ginger
1/2 teaspoon Ground Coriander
1/4 teaspoon Cayenne Pepper
1/4 teaspoon Ground Black Pepper
2 Cups Low Sodium Chicken or Vegetable Stock
2.5 Cups Water, plus more if needed
1 Jalapeno Chile sliced thinly - Optional - for garnish
Optional Garnishes:
1 Granny Smith Apple sliced into thin crescents
Fromage Blanc (sour cream works as well)
Several Pinches of Cilantro 
Method:
Melt Butter in a large saucepan over medium heat. Add Onion and cook, stirring occasionally until it begins to soften, 4 minutes or so. Next, add Squash and cook, stirring occasionally until soft, about 10 minutes.

Add Apples, Salt, Cumin, Coriander, Ginger, Cayenne, Black Pepper, Chicken or Veggie Stock, and the water, until the solid ingredients are fully covered (add a bit more if you need). Reduce heat to a simmer and cook until vegetables are very soft, 30 to 35 minutes.

Puree the mixture in batches in a food processor, or better yet, blend it using an immersion blender right in your pot until you reach your desired consistency. You may thin it further with a bit more water if you like.

To serve, portion soup into shallow bowls, lay the Green Apple Crescents in the middle of the bowl, dot the middle with Fromage Blanc, and sprinkle Jalapeno Slices around the middle. 

Enjoy! 

Apple-Butternut Squash Soup Garnished with Fromage Blanc, Jalapeno, Green Apple, Cilantro
Photo: NK

Next Up - A really delicious and easy fig pasta that I adapted considerably from a recipe I found in Southern Living. Their version of the pasta included more of cream sauce, which we aren't  big fans of around here. My version has just a touch of creaminess. In this dish, the taste of the sweet Figs (use only the ripest), salty, smokey Pancetta and bright Basil really do stand on their own. Use lots of black pepper to wake up all the flavors in this delightful, fast, and attractive plate. 

Whole Wheat Fetttucine with Pancetta and Figs
Adapted from Southern Living

Beautifully Ripe Black Mission Figs, Photo: NK

Serves 2 

Ingredients: 
1/2 Lb Whole Wheat Fettucine
3 Oz Thick Cut Pancetta, diced
1 Shallot, minced
1 Clove Garlic, minced
1/4 Cup freshly grated Parmigiana Cheese plus more for serving

6 fresh Figs, cut in quarters
(We used Mission Figs -the purple skinned ones)*

1/4 Cup Basil, torn into pieces
2 Tbsp Cream or Half and Half
Salt and Fresh Black Pepper

*How do you know when a fig is ripe? - Click Here  and Here

 
Method:
Cook Pasta in Salted boiling water according to package instructions, making sure to reserve a cup of cooking water when you drain. Set pasta aside.

Next, saute Pancetta, Garlic and Shallot in a large skillet over medium heat stirring very often until the Pancetta is golden and the Shallots have become tender. To the skillet, add the Grated Parmigiana Cheese, Half and Half or Cream, and 4 Tablespoons Pasta Water. Stir vigorously until the liquids are incorporated and the Cheese is melted. 

To the skillet, immediately add the Cooked Fettucine and toss everything gently. Turn the burner up a bit and add more reserved Pasta Water, Tablespoon by Tablespoon, until sauce thickens a little bit and your desired consistency is reached - you can use up to about a half cup if needed. Taste for seasoning and add a bit of Salt if necessary (the salty Pancetta will have most likely given it enough flavor) and lots of ground Black Pepper. 

To Serve - Plate the Pasta, top with torn Basil, and place equal amounts of quartered Figs on each bowl. Serve with extra Black Pepper and grated Parmigiana on the side.  

Whole Wheat Fettucine with Figs and Pancetta, The Tastes of Fall. Photo: NK

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Foolproof Fall Dinner for Six

Photo Courtesy of Martha Stewart

What better way to hold off the fast-approaching winter doldrums than with a festive gathering of friends that celebrates the season's bounty? For me, fall dinner parties are just the best. The ingredients are fresh and wholesome, and even the simplest menu can spotlight them with style.

  ,
Consider using autumn's freshest produce as jumping off point for your menu (pumpkins, apples, squash and pears) and the dinner will practically plan itself.


But as it often happens in Neurotic Kitchen, my dinner plan was fraught with difficulty due to the dietary restrictions and preferences of my very eclectic friends. My guests would include:


three omnivores
a non fish-eater
a non meat-eating pescatarian
and a guest with a dangerous nut allergy


Nothing can be easy, right?

The solution that saved my sanity was a largely meat-free meal - but it had to be one satisfying enough to please three strapping, carnivorous men who would grumble at the mere sight of vegetarian fare. I decided I'd sneak in my meats and fishes during cocktail hour, so that everyone could pick and choose what they liked at that time, after which a four-course dinner would be served. If dinner was tasty enough, nobody would miss the meat. 

But first, let's talk about the decor. Decorating is a big part of what I love about hosting. I view the meal as an experience, and one that can only be enhanced by lovely surroundings. Fall parties are easy to make elegant and festive. Just use natural elements indicative of the season such as small white or orange pumpkins, brightly colored gourds, a few candles, and one or two bouquets of flowers from the corner deli. Choose bunches in fall colors like yellow, burnt orange or red. They need not be pricey to look nice.

My Fall Centerpiece - White Pumpkins, Wheat, and Natural Orange Flowers, NK

Foolproof Fall Menu Outline:

Cocktail Hour with 3 Different Hors D'Oeuvres:
(1 meat, 1 fish, 1 vegetarian)
**Each of my guests would be able to eat at least two varieties

Dinner:

Soup Course

Salad Course

Main Course

Dessert

Since I always like to enjoy my parties, my menu had to be largely make-ahead and ready to serve. With a bit of research, I came up with a pain-free menu plan sure to please:

Hors D'Oeuvres/Cocktail Hour:

 

Crab Salad on Cucumber Chips (for the non-meat-eating fish-eater and the omnivores)

My favorite recipe is courtesy of Food Network Kitchens, and I've tried a bunch. You can go lighter on the mayo and sour cream and it comes just as delicious. You can prepare this the morning of and refrigerate. Just before the party, slice up your cucumber "chips" and spoon a dollop of the tasty crab on top. It is always a hit and works in any season. 

Click Here for the Recipe

Prosciutto-Wrapped Fresh Figs (for the omnivores and non-fish-eating meat-lover)  

Procedure: Simply buy the best thinly-sliced prosciutto you can afford, (imported is worth the splurge but domestic is just fine) and wrap half a slice around fresh figs which have been sliced in half. 

Ina Garten's Sharp Cheddar and Mango Chutney Sandwiches on Mini Brioche Buns 
(fit for everyone- Phew!)

These cute little sandwiches are whimsical, simple, and flavorful. They really spotlight a great cheddar. You can cut them in half if you prefer, as they can be quite filling. I like the addition of a decorative toothpick both to enhance the presentation and keep the sandwich together. This dish stays well at room temperature covered in plastic wrap. Using a good quality cheddar is key to the recipe. 
Click Here for the Recipe

Now for Dinner:

Photo Courtesy of Martha Stewart

Butternut Squash and Apple Soup

This soup is easily prepared days in advance and frozen. It pays to spend money on ready-cubed squash if you can, because butternut is notoriously tough to chop. Whenever I attempt to chop it myself, I inevitably end up with a waxy orange film on me, a condition I've dubbed "Squash Hand." When it comes time to puree the squash, an immersion or stick blender makes this recipe that much easier. Optionally serve your soup with store-bought pumpkin or other sweet/savory scones.

Click Here 
or
here for the recipe

Salad of Field Greens, Asian Pear, and Boucheron 

Boucheron is an amazingly rich and tasty goat cheese, but you can use any variety of goat as long as you chill it a bit before so that it crumbles properly. Boucheron has a gluier texture and milder taste, so chill it for sure. It is totally worth the money. It will come to room temperature on the plate and be just divine. 

Like all salads, this can be prepared an hour or two in advance, refrigerated, and dressed right before serving. Procedure: Use a store-bought field greens mix, slice up some Asian pears or whatever variety is firm yet ripe, and then dress with your favorite homemade vinaigrette just before serving. Finish with a sprinkle of goat cheese and optional walnuts. now for The Perfect Dressing - This dressing from the White House Executive Chef has plenty of fall appeal and can be made in advance. Click Here for the Recipe

Ina Garten's Tagliarelle with Truffle Butter  A simple pasta course with major wow-factor. Cook this "a la minute" while guests enjoy their salads - it takes under 7 minutes if you prep and measure ingredients in advance. This recipe is beyond delicious and decadent, but it balances so well with the lighter components of the menu. If you cannot find Tagliarelle, any long egg pasta will do. Egg pastas are incredibly quick-cooking as well. 

Click Here for the Recipe

Tagliarelle with Truffle Butter - Photo courtesy of Food Network

Brownie a la Mode - This easy dessert can never be considered a cop-out because it's so well loved. A day before, whip up brownies from an upscale mix (I prefer Ghirardelli or Barefoot Contessa Brand Outrageous Brownie Mix) and before serving, add a nice quality vanilla ice cream and microwaveable chocolate sauce. I'm partial to Stonewall Kitchen chocolate sauce. It's great to serve this in a large goblet or footed dessert plate. Or a bowl....no one will complain. Who doesn't love a brownie sundae?

If you have extra time, researching a few beer and wine pairings for each course elevates the meal considerably. How do I do this? I usually look up similar recipes on Food and Wine's website. They always recommend a pairing so it's any easy way to simplify a sometimes intimidating process! Example: Our Squash and Apple Soup paired perfectly with a drier hard apple cider. We served Original Sin brand.

So that's our meal! Easy and painless. It was a big hit with our friends. 

It's such a foolproof yet elegant menu that I just had to share it. So eat up and enjoy the waning days of fall because winter is sneaking right up on us!