Sweet Treat - Pumpkin Coffee Cake With Pecan Streusel

A recipe success - Williams Sonoma Pumpkin Coffee Cake
Photo: NK

We're doing it! More pumpkin-infused treats. This week, we tested out a scrumptious looking Pumpkin Coffee Cake with Pecan Streusel recipe from Williams Sonoma. 

I was recently reminded of the joys of coffee cake when my Mom-in-Law brought us an Entenmann's from the supermarket. I hadn't had one in at least ten years, and though we all agreed that the cake, like many packaged foods, looked much smaller than we remembered, the taste was still pretty great. It was probably on my third trip to the kitchen to surreptitiously siphon off another sliver that I realized that I was obsessed. Why? The salty, buttery, crumbly streusel topping. 

Could I recreate this sort of goodness at home and would pumpkin have a place in the mix? Turns out, yes! Not only was the Williams Sonoma recipe easy, even considering that baking is not my strong suit, but the addition of canned Pumpkin worked very well. 

If you are looking for a quick baked good to bring to Thanksgiving, or even something for your post-turkey coma brunch, this cake would be a great choice. I didn't alter the recipe at all except that for the streusel, I subbed in Salted Butter because for me, the salty-sweet quality of Coffee Cake's crumb topping is what makes it sublime. Enjoy with or without your next cup of joe! 

Pumpkin Coffee Cake With Brown Sugar-Pecan Sugar by Williams Sonoma 
Click HERE for the Recipe 

Prepping the Pumpkin batter in a springform pan
Photo:NK

The delectable Pecan Streusel Topping, Photo: NK

Saying Goodbye To Summer - Two Simple Starters

We are counting down the days until fall is upon us, and there aren't many to go. Still, I can't help but feel that for me, there's really nothing like summer. When that pleasant warmth is in the air, the living really does seem easy, and as far as food, everything just tastes a little bit better. I'm sorry to see the season go. 

One of our favorite summer vistas, Photo: NK 

The number one thing I love about cooking and eating in summer is that the absolute simplest ingredients really seem to shine and require minimal fuss. This also means that entertaining becomes even more of a breeze. Picking ingredients at the height of freshness and ripeness is the key to cooking in any season (and Autumn's no slouch when it comes to amazing seasonal produce). 

So we're sending off Summer 2014 by highlighting two ingredients that peak in the month of September- Tomatoes (as we discussed in a recent post) and beautifully fragrant Honeydew Melons.We'll show you a pair of INSANELY simple serving ideas for these late season gems. 

Get them while you can because soon we'll be talking pumpkin everything! 

Here goes:

Tomato & Onion Stack, Steakhouse Style - This is how they serve the Tomato and Onion Salad at the iconic Brooklyn Steakhouse, Peter Luger. It's so easy to recreate at home using a bottle of their famous steak sauce, available in most grocery stores. 

Tomato & Onion Salad a la Peter Luger, Photo: NK

HOW TO:

Easy! Slice up super ripe Beefsteak Tomatoes and then cut equally thick rounds of Vidalia Onion or other White Onion. Layer as pictured, adding a very light sprinkle of Salt and Pepper a few times throughout. To finish, drizzle with Peter Luger Steak Sauce. I like to embellish this simple side with a quick sprinkle of Basil Ribbons, but the folks at Peter Luger serves this as-is and it's just great. Enjoy - and keep an eye out for our forthcoming post, Bringing the Steakhouse to Your House, where we explore the enumerable wonders of the Iceberg Wedge Salad. 

Next…

Honeydew Melon & Mint Appetizer  - (*pairs deliciously with a dry Rose)

A quick Melon starter. Unexpected and refreshing! Photo: NK 

HOW TO: For this incredibly easy and striking nibble, I like to slice long, thin wedges of Honeydew, and then slice them in half once more. Slice up some thin ribbons of Mint and sprinkle throughout. If your melon is perfectly ripe as it should be, this will be a light and refreshing way to kick off a meal. No one ever expects to see melon as a starter, but it's always a hit. If you prefer to be more traditional, throw some Prosciutto alongside this on the platter for a classic sweet/salty combo.  

And there you have it - two starters, both easy and delicious, as a farewell to a great season. May fall bring you many great meals ahead. Be sure to check back for plenty of seasonally inspired autumn eats. 

See you soon! 

Eat The Season - Ramps, Three Ways

Thus begins Neurotic Kitchen's Third Annual Ramp post. Be sure to relive our other ramp adventures HERE, HERE, and HERE. Thanks in part to their short season once per year, these deliciously garlicky wild leeks enjoy some major hype. This also means you've got to grab up your ramps as soon as they hit the green markets (often in the middle of April). They're around for just four to six weeks so we made sure to get cooking right away. The result? Three meals using ramps and one very happy week.

Lemony Ramp Pasta With Rock Shrimp & Fried Capers, Photo: NK 

To start, we whipped up some Ramp Pizza. To make it, simply prep your homemade pizza and chop a few ramps (white and green parts) into half inch pieces. Sprinkle on top of your sauce and cheese and bake. Easy enough, right? If you'd like to get a bit more daring (but still prep dinner in under a half hour) we're sharing two easy ramp recipes for you to enjoy! As a rule, use versatile ramps wherever you might choose scallions or leeks, and you'll be a ramp believer before you know it. Enjoy!

Lemony Ramp Pasta With Rock Shrimp & Fried Capers

Inspired by Giada de Laurentiis

Serves 2-3 as an entree 

Ingredients: 

1/2 Pound Spaghetti

1/4 Cup Extra Virgin Olive Oil (plus an additional Tablespoon)

2 Tablespoons Capers, well rinsed and patted very dry

A bunch of about 12 Ramps, cleaned and sliced into 1/2 inch slices (white & green parts) +1 to 2 Ramp Greens cut into ribbons for an optional garnish (chiffonade)

1/2 Pound cleaned Wild Rock Shrimp (or regular Shrimp sliced into 1.2 inch pieces)

3 Heaping Tablespoons of freshly grated Parmigiana Cheese

Zest of 1 Large Lemon (organic if possible)

2 Tablespoons fresh Lemon Juice

Salt and Pepper

Method:

1. For the Spaghetti, set a large pot of salted water to boil. 

2. In a medium skillet over medium-low heat, warm the Olive Oil a minute or so until it is shimmering. Add the Capers (be careful because they may spit) and fry for about 2-3 minutes until browned (but not burnt) and crisp. Remove Capers with a slotted spoon and set aside to drain on paper towel. 

3. Allow remaining oil to cool a minute before pouring into a heat-proof metal or ceramic bowl. Add the Lemon Zest and Lemon Juice to the bowl and stir. Set aside. 

4. Once water is boiling, prepare Spaghetti according to package instructions (al dente please :)).

5. Add another Tablespoon or so of Olive Oil to the skillet you used for the capers. Heat oil over medium-low heat. Add the Whites of the Ramps and cook, stirring for one minute. Now add the green parts of the Ramps and cook, stirring another 2-3 minutes. Move the ramps to one of the skillet and add the Rock Shrimp. Allow to cook untouched for 2 minutes, then flip them and let them cook another minute or so until opaque and cooked through. 

6. Once Spaghetti is finished, drain and return it to the pot. Add the Ramps and Shrimp Mixture to the Spaghetti, and then toss in the Lemon and Oil Mixture. Toss for a full minute. Add the Parmigiana Cheese and toss again. Taste for seasoning and add a tiny bit of Salt if needed (the Capers will provide salt as well) and Black Pepper. Plate the Pasta and top with equal portions of Fried Capers. Serve immediately and enjoy!

Next up - our rampy answer to fried rice - also starring Mr. NK's favorite - bacon. Thanks to my religious use of instant rice (I have limited patience, as you know), this meal comes together in fifteen minutes! I'd also call this a pretty casual recipe so I'll be presenting it as such. Use your imagination and add or subtract as you see fit.

Fried Brown Rice Bowl With Cucumber, Ramps & Bacon, Photo: NK 

Fried Brown Rice Bowl With Cucumber, Ramps & Bacon

Inspired by Food & Wine Magazine

Serves 2  

Ingredients: 

1 Medium Unwaxed Cucumber, well scrubbed and cut into thin slices (peeling optional)

16 ounces pre-cooked Brown Rice (we use Uncle Ben's Microwaveable Ready Rice - fast!)

6 Slices Organic Bacon, cut into 1/2 inch pieces

About 8 Ramps, White and Green Parts sliced into 1/4 inch pieces

1 Dried Red Chili, sliced

Sriracha

Black Sesame Seeds

Salt

Method:

1. In a large, heavy skillet (we used cast iron), cook the Bacon slices until crispy but not burnt - about 4 to 5 minutes. Remove Bacon to drain, reserving the fat in the pan. 

2. Pour off all but about 3 Tablespoons of the Bacon Fat. Add the Ramps and cook over medium heat, stirring, for about 2 to 3 minutes. Add the sliced Chile and Cucumber Slices. Toss until Cucumber softens a bit, about another 1 minute. Add the Brown Rice to the skillet and continue to toss over medium heat for about 2 minutes. Add some Sriracha to taste and toss again. You may need a bit of extra Salt and Pepper but you can decide that once you incorporate the already salty Bacon.

3. To Serve - plate the Rice, Ramp and Cucumber Mixture.  Top with portions of crispy Bacon and a good sprinkle of Black Sesame Seeds. If you have fresh Ramps left over use one or two for a nice green garnish. Serve with extra Sriracha and enjoy! Note: If you'd like to make this more of a true fried rice crack an egg into it before adding the bacon and stir until it has incorporated and fully cooked.  

Meet The Chef - Ottolenghi's Eggplant With Saffron Yogurt

I don't know about you, but I'm sick of this cold. We barely broke twenty all week.  Apparently, it's not just a cold snap, but more like a weather "condition". Kind of a thing, you might say. My husband, who happens to enjoy a later work schedule than mine, sent me off each morning, half delirious, mumbling the words: "poollaaaarr vooortexxx," his sleep-laden voice muffled by layers of sheets and comforter, making him sound, adorably, like E.T. on quaaludes. If you too are looking for a way to forget about the nose-diving mercury, why not join me for a quick an easy culinary sojourn to a warmer climate? 

Roasted Eggplant With Saffron Yogurt and Pomegranate, Photo: NK

Today's recipe for Eggplant With Saffron Yogurt comes from it chef Yotam Ottolenghi. I have been obsessed with this guy ever since I read about him in one of my food mags. Born to Italian and German parents and raised in Jerusalem, Ottolenghi made a name for himself once he moved to England, where he started a series of gourmet food shops. His recipes are gorgeous, simple, and his heavy focus on the flavors of the Middle East, is right up my alley. Learn about him!  Clearly, I was delighted when I received one of his cookbooks as a Christmas gift (more about the awesome foodie gifts I was lucky enough to receive here). Back to our gorgeous vegetable side dish. Today's platter of golden roasted eggplant, creamy saffron yogurt, and bright basil leaves makes for a pretty dramatic presentation. A sprinkle of crunchy pomegranate seeds add color and crunch. Side note: we're loving pomegranate lately…check out our Basil Pesto and Pomegranate Pasta HERE. It just happens to be a wonderful way to use any leftover ingredients from this recipe. 

Ok then, on to the main event!

Roasted Eggplant Wedges, Photo: NK

Ottolenghi's Eggplant With Saffron Yogurt
By Yotam Ottolenghi/Sami Tamimi
Ottolenghi The Cookbook 
Serves 4 

Ingredients: 
Pinch of Saffron Threads
3 Tablespoons Hot Water
3/4 Cup Plain Greek Yogurt
1 Clove of Garlic, crushed
2.5 Tablespoons Lemon Juice
3 Tablespoons Olive Oil 
Sea Salt

3 Medium Eggplants, cut into 3/4 inch rounds and then into wedges
2 Tablespoons Pine Nuts, toasted 
Olive Oil, for brushing
Handful of Pomegranate Seeds
About 20 Basil Leaves
Sea Salt and Black Pepper

Method:

Making the Saffron Yogurt, Photo: NK

1. To make the sauce, steep the saffron threads in a small bowl with the hot water. Let the mixture sit for at least five minutes. 

2. Place yogurt into another bowl, and pour in the saffron infused liquid. Now add the garlic, lemon juice, and a good pinch of salt. Give it a whisk and taste. Adjust seasoning if necessary dab then place it in the fridge to chill. This sauce will keep up to 3 days.

3. Preheat the oven to 425 and oil 2 large baking sheets. Brush eggplant wedges on each side with some more oil and sprinkle them with salt and pepper. Roast the eggplant at least 20 minutes. It should take on a rich, light brown color. Depending on your oven, you can let them go up to another 10 minutes but watch them careful so they do not burn. When finished, cool the eggplant.  It will also keep for 3 days, but you must bring it to room temperature before serving. 


4. To serve, place the eggplant slices on a large platter with their edges slightly overlapping. Drizzle the eggplant with the saffron yogurt and sprinkle it with pine nuts and pomegranate. Place the basil on top of it all. Serve and enjoy!

Small Wonders - Easiest Ever Mini Chicken Pot Pies

For me, there's really nothing quite like the exhilaration of receiving new kitchen stuff. Fellow home cooks, I know you feel me. The holidays were especially sweet this year because my thoughtful family and friends showered me with some seriously amazing cooking swag, not to mention several new cookbooks and cooking gadgets that I simply cannot wait to use. I'm a lucky girl and I know it. Today's dinner inspiration comes from the positively swoon-worthy set of four Le Creuset Mini Cocottes that my mom-in-law gifted me. 

These beautiful Mini Pot Pies are incredibly simple to make, Photo: NK

To say that I have been fantasizing about these mini ovenproof bakers for a little while would be a major understatement. And the colors! Oh, the colors. They're just beyond. From soufflés to individual baked egg dishes, these little pots can do it all. Plus, they go straight from oven to table making a smashing presentation in the process. 

When it came time to decide how to christen my new cocottes, the answer came in seconds thanks to my comfort food-lovin' husband. According to him, it just had to be Chicken Pot Pies. Perfect! Not only will they be cute, individual servings, but also, we'd make sure that they'd also be incredibly simple, fast, and delicious. YES.

Mr. NK and I created today's dish by joining the best features of two popular recipes, as usual, with an eye towards taste and convenience. We had a great time cooking them together and they were done in a flash!! Enjoy these pot pies piping hot, straight out of the oven! We sure did. 

Mini Chicken Pot Pies
Adapted from Allrecipes.com/Robbie Rice "Chicken Pot Pie IX" & Inspired by Le Creuset's Mini-Cocotte Cook Book 

Yield: This recipe below makes exactly enough filling for 4 Le Creuset Mini Cocottes (8 ounce capacity each) or about 4 light servings. If you would to make the filling for two large pot pies, double the recipe below (not the puff pastry) and you will end up with 8 modest servings. 

Ingredients: 
1/2 Pound Organic Chicken Tenders, chopped into bite-sized pieces
1/2 Cup Peeled Baby Carrots, sliced about 1/3 inch thick
1/2 Cup Frozen Green Peas
1/4 Cup Celery, sliced about 1/4 inch thick
1 Tablespoon Olive Oil
3 Tablespoons Butter, divided
2 Medium Shallots, finely chopped
2 3/4 Tablespoons All-Purpose Flour 
1/4 teaspoon Salt, plus more
1/8 teaspoon Black Pepper
9/10 Cup Chicken Broth (aka: just shy of a cup) 
1/3 Cup 2% Milk (you can also use whole if you like)
4 Sprigs Fresh Thyme plus more for garnish 
1 Egg Yolk, beaten
2 Sheets Frozen Puff Pastry, unrolled and fully thawed on a non stick surface for 40 min
Equipment: 4 mini Ceramic Cocottes or Oven-Safe Ramekins (8 Ounce capacity each)

Pie Filling. Photo NK

Method:
1. Preheat the oven to 400 with a rack in the middle. 

2. Place 1 tablespoon olive oil in a medium sauté pan over medium high flame and heat until shimmering. Cook chicken, stirring occasionally, until opaque and almost cooked through, about 5 minutes. Remove chicken and juices from the skillet. Set aside.

3. In the same pan as the chicken, melt 2 tablespoons butter over medium-low heat. Add the shallots and cook, stirring
occasionally, until translucent and tender. About 4 minutes. Now stir in the flour, salt and pepper. Slowly add the chicken broth and then the milk. Add the 4 sprigs of fresh thyme and bring the liquid to a boil by turning up the heat. As soon as it bubbles,  lower the heat way back down to a simmer. Allow mixture to simmer about 5 minutes, stirring occasionally until the liquids have thickened. Turn off the flame and remove and discard the thyme sprigs.

4. Meanwhile, in another medium sauté pan, add the last tablespoon of butter and melt over medium heat. Add the carrots and celery. Cook the vegetables, stirring often until somewhat tender but still al dente - about 6 to 7 minutes (it will be done one or two minutes after the pot pie filling mixture is finished). Turn off the flame. Hit them with a good dose of more salt and pepper.

5. On a lightly floured, non-stick surface, cut four circles out of the puff pastry leaving about 1/2 inch overflow that will spill over the sides of the cocottes. You can measure by inverting the mini-cocottes on the dough and drawing a slightly wider circle (about a 1/2 inch wider) with your knife.

Assembling the Pot Pies, Photo: NK

6. To assemble pot pies, pour the reserved chicken and the celery carrot mixture back into the saute pan with the cream filling. Stir until everything is incorporated. Taste for salt and add a bit more to your taste if you choose. Pour the filling evenly into the 4 cocottes. Divide the still-frozen peas among the 4 cocottes.

7. Brush the edges of each cocotte with the egg yolk wash and press a puff pastry round on top of each to close. Fold down the 1/2 inch overhang to seal the edges, and create some fluting along the edges with your fork to seal the pastry. Finally, paint the tops of the pastries with more egg wash, and pierce the middle of each pot pie in order to vent.

8. Place cocottes directly in the oven on the middle rack a few inches apart. Cook for 16-17 minutes until the puff pastry has risen and is golden brown. Serve immediately with fresh Thyme Garnish, a fork and a spoon for the delicious creamy filling!

Golden and crispy outside, bubbly and savory inside. Photo: NK

Not So Bitter Greens - Orecchiette & Broccoli Rabe + Fried Capers

Broccoli rabe and pasta are a natural match often spotted together on Italian menus in a popular dish that includes sausage. A'int nothing wrong with that. But today is meatless Monday, and although my husband may complain bitterly, we are having an all-veggie meal.  As an added wrinkle, he thinks he really doesn't like broccoli rabe. He's part Italian, mind you, so such a declaration just will not stand in this house.  

Orecchiette with Broccoli Rabe and Fried Capers, Photo: NK

Also - I like a good challenge!

Plus, whenever fall rolls around, my vegetable cravings turn towards the dark, leafy greens, and broccoli rabe is among my all time favorites - with or without pasta. 

Broccoli Rabe, Photo: NK

Broccoli Rabe gets a bad rap because of its complex and slightly bitter flavor, but in today's recipe, we'll soak it to take a way some of that bitterness. Though this veggie may be an acquired taste, it's hard not to love when tossed with orecchiette pasta, so named because its resemblance to "little ears," and tangy parmigiana reggiano cheese. A simple sauce composed of of garlic, olive oil, and crushed red pepper flakes ties the recipe together, and crispy, piquant fried capers add major appeal while rounding out any bitterness from the greens.

This dish is adapted from a gorgeous cookbook that my sister-in-law gave me last year - Savoring the Hamptons by Silvia Lehrer. For more recipes adapted from this wonderful book (and for the reasons I find Long Island's East End to be an inspiring culinary destination), click HERE. 

Another reason why I love Orecchiette with Broccoli Rabe and Fried Capers is because it's really a genius recipe; the broccoli rabe cooks right in the pasta water and the timing works perfectly together. 

Also- you can use this fried caper method on any dish you like to add a crunchy, tangy note to your next pasta, vegetable or protein. Happy Cooking! 

Orecchiette with Broccoli Rabe and Fried Capers
Adapted from Savoring the Hamptons by Silvia Lehrer
Serves 4 as an entree, 6 as an appetizer

Ingredients:  1 Lb Orecchiette Pasta
1 Large Bunch Broccoli Rabe
1/4 Cup Extra Virgin Olive Oil
2 heaping Tablespoons Capers, rinsed, drained and patted very dry
2 Large Cloves of Garlic finely chopped
Crushed Red Pepper
1/4 Cup Coarsely Grated Parmigiana Cheese
Salt
Black Pepper

1/2 Cup chopped Italian Parsley (optional)

Method:
1. Prepare the broccoli rabe: 
Cut several inches of the woody stems off the broccoli rabe and discard.
Next, pull off the broccoli-like florets and remove them to a small bowl. 
Now, cut the broccoli rabe leaves off their ribs and place the leaves in another small bowl. Tear then if they are on the large side. Cover both bowls with cold water and allow them to sit for 20 minutes before draining away the water. 

Photo: NK

*You can do the above steps in advance if you prefer - just be sure to drain the greens after 20 minutes.  If you don't have time to soak the broccoli rabe, it ill still be good, just give it a good rinse. 


2. When ready to cook your meal, set a large pot of well-salted water to boil.

Photo: NK

3. Meanwhile, warm oil over medium high heat in a small saucepan. Add the capers. The oil may spit so be careful. 
Fry them for 1-2 minutes until capers crack open and start to become golden but not burnt. When the right color is achieved, turn off the heat and remove capers using a slotted spoon to a paper towel for draining. They should be somewhat crispy once dry. Set capers aside for use later but leave the oil behind in the pan.



4. By this time, your pasta water should be close to boiling. When it has started, add the orecchiette and the broccoli rabe Leaves. Boil for 2 minutes. Then add the broccoli rabe florets and cook another 7 minutes for al dente pasta (check the cook time on the box as it could vary). Another 8 minutes for less firm pasta.  (Hint: al dente is always the way to go)

5. While the pasta and greens boil, turn the flame back on medium-low under the caper oil. Once the oil is hot, add the garlic and saute 1-2 minutes until fragrant and slightly golden. Add  a 1/4 teaspoon crushed red pepper, a few small pinches of salt and a generous pinch of black pepper. Stir and turn off the flame.  

Plating the Pasta, Photo: NK

6. When pasta is finished, drain it along with the greens from the pot using a colander set over a small bowl. Reserve 1/4 cup of the pasta water. Stir pasta water into the oil, garlic and pepper mixture on the stove.

7. To serve:
Place pasta and greens into your serving bowl, drizzle oil and garlic sauce over the pasta and toss. Sprinkle with fried capers and finish with grated parmigiana and optional chopped parsley. Taste for seasoning and adjust if necessary. Buon appetito! 

Enjoy - and P.S. the husband gobbled this right up. 

Your family will too! 

Italian Pasta Classics - Pappardelle alla Boscaiola

Welcome to Neurotic Kitchen's newest feature - Italian Pasta Classics. Since we've shared quite a few of my favorite Traditional Pasta recipes, why not make it a regular thing?  A few examples -

Spaghetti all'Arrabiata

Pasta with Cauliflower

Aglio Olio e Peperoncino

and last but not least, my favorite,

Linguine & White Clam Sauce.

(For the entire NK Pasta Collection, check out our Recipe Index HERE.)

Today, I'd like to spotlight a really wonderful dish that I believe doesn't get nearly enough buzz - 

Pasta Boscaiola.

Boscaiola means "in the style of the Woodsman," There are many ways to make Boscaiola, and the traditional components are often disputed. There is, however, one key, non-negotiable ingredient in Boscaiola that everyone agrees on, and it is the one that best conjures the woodsy feeling of this dish, one of my all time favorite vegetables, Mushrooms. 

Italian Parsley and Mushrooms, Photo: NK

Generally, Boscaiola also includes Tomatoes. Some folks make it with a bit of Pancetta and even Peas. As you might imagine, this method is also very delicious. Still others insist that no Tomato should be involved whatsoever, and instead call for only a touch of Cream to tie the Mushroom and Pancetta together in a sauce. If you are looking for a richer and more stick-to-your-ribs dish, this variation is  great  as well - especially during the chill of winter.  

In contrast, our Boscaiola is somewhat purist in its simplicity; 

it's made using only Tomatoes, Parsley, Garlic, White Wine, Mushrooms and Pasta - which means it's also Meatless Monday ready. As is our custom at Neurotic Kitchen, our Boscaiola is relatively fast and very easy. Since I could write a whole post on my boundless obsession with Mushrooms, you can bet that our sauce will feature a very, shall we say, "healthy" helping of them. 

A few things to note before you begin:

Seasoning:
Seasoning is very important to this dish. And by seasoning I mean Salt and Black Pepper, not necessarily a lot, but do taste the sauce to make sure the end result is well flavored. A bit of Salt is important to make sure the Mushroom flavor pops. I add Crushed Red Pepper during the cooking process. What can I say, it's my favorite and I do think a hint of spice adds something.  

Pasta Choice:
For our Pasta, we chose Pappardelle, a wide, flat shaped noodle, but Boscaiola lends itself well to twisty pasta shapes such as Fusilli or Campanelle. Cavatelli or Stozzapretti are also good choices.  

Mushrooms:
Porcini Mushrooms are a customary part of most Boscaiola sauces. Buy them dried and reconstitute them in water for ten minutes before cooking. Porcini have a strong flavor so you only need an ounce or so of them in your Mushroom Mix. They are expensive though, and while they add deep flavor, your Boscaiola will still be quite tasty without them. I didn't happen to have Porcini on hand in the making of today's dish, but you could absolutely throw in an ounce or two to your Mushroom mix if you so choose. 

As far as the other Mushrooms, you'll be most pleased if you choose a mix of the wild varieties, or at least those types that are considered a step above regular White Button Mushrooms. These include: Oyster Mushrooms, Hen of the Woods (aka Maitake) Mushrooms, Chanterelles (also pricey), Shitake, Portabella, or Cremini. Any mix you are partial to will do. I like to have a variety of different shapes and chop the Mushrooms thickly so that you get nice meaty bites of each kind. 

Remember that Mushrooms shrink significantly when they cook.Since we are using  a whole pound in our dish, the amount may seem alarming at first, but they do cook down quite a bit. Either way, serve this wonderful dish to people who love Mushrooms and you'll have no problems. 

Pappardelle alla Boscaiola
Serves 3 as an entree   

Ingredients: 
1 Pound Mixed Fancy Mushrooms (we used Maitake, Oyster, Shitake and Cremini*)
14.5 Ounce Can of Diced Tomatoes, preferably organic (we like Muir Glen brand)
1/2 Cup White Wine (we used Pinot Grigio)
3 Tablespoons Extra Virgin Olive Oil 
5 Whole Garlic Cloves
1/2 Cup finely chopped Italian Parsley 
3/4 Pound Pappardelle or other Pasta (corkscrew varieties work especially well too)
Salt and Pepper
1/4 teaspoon Crushed Red Pepper
Grated Parmigiana Cheese - optional 

* There are a few great "Fancy Mushroom Blends" available at supermarkets that package several varieties of Mushroom in one. 

Method:
1. Set a pot of well-Salted water to boil for the Pasta. 

Photo: NK

Meanwhile, In a large skillet, heat the Olive Oil and Garlic Cloves over Medium Heat until Garlic begins to get slightly golden but not burnt. 

2. Add the canned Tomatoes, a few shakes of Salt, and about 5 turns of Freshly Ground Black Pepper. Add the White Wine and stir. Allow the mixture to cook for about 5 minutes until the liquids evaporate a bit. Now add the Mushrooms and Crushed Red Pepper. 

3. Allow to cook another 15 minutes, stirring occasionally. When finished, pick out the Garlic Cloves and discard. Stir in the Parsley and taste for seasoning, adding extra Salt and Pepper if desired.  

4. Once water is boiling, cook Pasta as directed. Drain and set aside until sauce is done, reserving some Pasta Water to loosen the noodles if they stick. Plate Pasta with the Boscaiola Sauce and garnish with Parsley Sprigs and an optional sprinkle of Parmigiana Cheese. 
Buon Appetito! 

Pappardelle alla Boscaiola, Photo: NK 

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

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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