Saying Goodbye to Summer - Fig & Brioche Tartines

There are few things that make me happy about the end of summer, but the beauty of the fall season to come is one of them. With that comes great produce - Pumpkins and Pumpkin flavored foods get all the attention (or should I say, overexposure?), but for me, the humble Fig is the most worthy harbinger of the changing season. Earthy green or purply brown on the outside and bright and beautiful on the inside, it's as if they carry the last of the sweet summer memories into the autumn the chill.

Fig & Brioche Tartines, Photo: NK

If you you look back through Neurotic Kitchen's late summer posts, you'll almost always find a Fig recipe to try. This year's is the simplest, and was inspired by a decadent Grilled Cheese Sandwich I enjoyed from one of the food trucks at the lovely Hallockville Museum Farm Country Fair. Hallockville is a not-for-profit and working farm featuring landmark historic buildings. The organization seeks to "preserve and interpret the history of farming on the North Fork of Long Island." The Country Fair had lots of great food, farm-themed amusements for the kids, and lots of really interesting old-time tractors and farm equipment. This city girl was shocked by how much she enjoyed the antiques! If you have the chance, make sure to visit next summer. 

Anyways, on the drive home, we stopped by our favorite farm stand where they were selling some really good looking, ripe black figs. Seeing as I can almost never resist them, I just knew they'd need to be worked into our dinner somehow. The next stop was to the supermarket where I grabbed a log of Brie and, when additional inspiration struck, some sliced Brioche. What followed was one of the easiest and yummiest pre-dinner bites I've had in a while. I hope you enjoy as much as we did!

Fig & Brioche Tartines
Serves Six

Ingredients:
About 8 Ripe Black Figs, cut into 1/4 inch slices
8 Ounce Log or Wheel of Brie (doesn't need to be a fancy Brie)
6 slices Brioche
Fig Preserves (Optional)
Salted Butter
Coarse Sea Salt 
Fresh Thyme Sprigs (Optional)

Method: 

Hollow out the Brie Log or wheel and reserve the soft inside in a bowl or on a surface until it reaches room temperature. 

Just as you would a grilled cheese, butter both sides of each slice of Brioche and lightly toast until one side is deeply golden and close to fully toasted. Lower the flame all the way. 

Remove Brioche to heatproof surface, toasted side up. Lightly spread each slice with optional Fig Preserve (a thin layer) and a healthy amount of Brie. Butter the griddle again and return the toast, Brie Side up to the griddle where you'll heat until the Brie Fully Melts. 

Remove toasts and top with slices of Fig. Now give them a light sprinkle of Sea Salt and a garnish of fresh Thyme Sprigs (with a few of the leaves removed and scattered on top. Enjoy! 

Neurotic Kitchen Tip: This would make for a great brunch dish too!

In Season - Kale & Apple Salad With Dates & Pecorino

Apple Picking at Seven Ponds Orchard, Watermill, NY Photo: NK 

I renew my love for Kale around this time each year. I think it's the chill in the air that gets my mind wandering to heartier, darker veggies. However, the inspiration for today's salad actually came from another kind of in-season produce - the gorgeous Apples we picked last weekend out on Long Island's Seven Ponds Orchard.

Sweet red Apples, so delicious this season, and bitter Kale, are really natural companions. We'll combine them today into one very well rounded salad. Dried Dates add a note of honey and Pecorino Romano Cheese provides the salty counterpoint. This superfood salad also travels well and does not get soggy overnight (thanks to Kale's sturdy leaves) It's great to pack as a lunch or if you need a make ahead dish for a potluck. For more ideas from our Kale archives check out Kale & Coconut Salad With Garnet Yams, Kale & Parsnip Panzanella, Kale & Turnip Salad With Honey Lemon Vinaigrette. 

 Now let's get to it. 

Kale & Apple Salad With Dates & Pecorino, Photo: NK 

Kale & Apple Salad With Dates & Pecorino
Serves 6-8

Fresh Picked Macoun Apples, Photo: NK

Ingredients:
1 Head of Curly Kale, ribs removed and discarded, leaves cut into thin ribbons
1/4 Cup Fresh Lemon Juice (plus a bit more) 
1/4 Olive Oil
1 teaspoon Honey, Maple Syrup, or Agave
1/4 of a small, sweet White Onion, thinly sliced, or one Shallot thinly sliced
1 small Red Apple or 1/2 a large Red Apple, cored & thinly sliced 
3 Ounces of Pecorino Romano Cheese, diced
5 Dried Dates, diced 
Salt to taste

Method:

Photo: NK 

1. Combine Kale in a bowl and toss with Lemon Juice and Olive Oil. Toss very well and allow to sit for at least 20 minutes, tossing several times. 

2. Add the Honey and toss again. Next, add the Onion, Dates and Pecorino Cheese. Sprinkle a little Lemon Juice on the sliced Apples and then add them to the salad. 

3. Combine again and taste for Salt. Add a few dashes to taste if needed. 


Serve and enjoy! 

In Season: Apricots - DIY Apricot Butter

Fruit Butters are a great way to make use of overripe fruit. They're also a bit easier to make than jellies and jams. Today, we're using the stone fruit star of the season, the Apricot, as the base for a smooth and tangy fruit butter that is irresistible by itself on bread or crackers, or, better yet, alongside butter, cream cheese, ricotta, or even sinful mascarpone. (We admit to an Apricot obsession this summer - check out our recent Apricot Mint Sorbet).

Homemade Apricot Butter, Photo: NK

We love our recipe all the more because it employs ingredients you'll find handy in your pantry (except for the fresh Apricots of course), and in just an hour and fifteen minutes' time, only a bit of which is spent actively cooking, you'll emerge from your kitchen with two cups of Apricot Butter that tastes just as good or better than anything you can find in a gourmet store. Enjoy it yourself or cool the mixture and spoon into a mason jar for a charmingly homemade hostess gift. Apricot Butter can be stored in the fridge for up to a week for a taste of summer anytime the mood strikes. 

Apricot Butter
Adapted from Food & Wine Magazine

Gorgeous, ripe Apricots. Photo: NK

Yield: 2 Cups 

Ingredients:
10 or 11 very ripe medium-sized Apricots, carefully pitted and halved
1 Cup Orange Juice
1/3 Cup Water
3/4 Cup Sugar
1/4 teaspoon Real Vanilla Extract
3 Tablespoons Lemon Juice
2 good pinches of Salt

Method:
1. Place all ingredients in a large saucepan and bring to a boil. Partially cover and over moderately-high heat, allow the mixture to to simmer. Stir occasionally and keep an eye on it for about 10 minutes. Apricots will become very soft.

2. Uncover the pot and and lower the flame tp just under medium. Continue to cook simmer, stirring every few minutes, until the mixture is very thick. About an hour. 

3. Scrape mixture into food processor or high powered blender (we used our Vitamix) and blend until quite smooth. Allow the mixture to cool fully before refrigerating in an airtight container. Apricot Butter will keep up to a week in the fridge. 
ENJOY! 

In Season: Fava Beans - Gemelli With Fava & Frisee

Meatless Monday is here again and we are using it as an excuse to check out a seasonal specialty, the delicious Fava Bean. Also known as Broad Beans, Favas are a favorite in many corners of the world, but they are notably well loved by my ancestral people, the Italians. Since we often enjoy Meatless Monday with the help of vegetarian pasta preparations, it only seemed right that these herby, firm, green beans be served atop our favorite starch. We were very happy with the result - a garlicky, spicy and lemony mix of flavors that play off the more delicate Fava flavor. Gemelli Is a fun pasta shape with great texture, but any short, curly pasta will do. 

Gemelli With Fava Beans, Frisee, Chili & Lemon, Photo: NK

Some folks describe prepping Favas as a labor of love. They aren't entirely wrong either. Favas are easy to handle but they definitely they take a little time and doing. Never seen a Fava before? Well they look like this when you buy them: 

Fava Beans, before preparation, Photo: NK 

To prepare, pop the Fava Beans out of their pods (as pictured below) and blanch them in boiling water for 30 seconds. Drain Beans immediately

Shelled Favas with waxy skin still on, Photo: NK

under cold water. Taking each individual bean in your hand, carefully slit the waxy outer skin and pop the inside of it out, trying to keep the interior bright green bean whole. Discard the waxy layer. 

Alternately you can actually eat the waxy outer skin, as it doesn't taste badly at all, but when I have the time, I prefer to unsheath the bright green inside, time consuming though it may be! 

It's also worth it to note that this dish tastes fantastic at room temperature and would make a great, innovative pasta salad for your next summer get-together if you so choose. 

Let's get down to the business of building today's satisfying meatless meal. 


Gemelli With Fava Beans & Frisee
Serves 4 

Ingredients: 
1 Pound Fava Bean Pods, shelled and waxy skin optionally removed (read above)
1 Pound Gemelli or other short, textured pasta
1 medium-sized, moderately spicy Red Chili, (or hot pepper or your choice) minced. (*I like to leave the seeds in but you can omit if you are spice averse)
2 large Cloves of minced Garlic

Frisee, Photo: NK 

Zest of 1 Lemon
1 Tablespoon Lemon Juice
1 small head of Frisee Lettuce, chopped
15 Kalamata Olives, pitted and chopped 
2 Tablespoons Olive Oil, divided
1 Tablespoon Salted Butter
Salt 
Black Pepper
Grated Pecorino Romano Cheese

Method: 

1. Prep and chop all ingredients above. 

2. Meanwhile, set a pot of salted water to boil for the pasta. Prepare pasta according to package instructions. Once it is in the boiling water, begin step 3. 

3. In a large skillet over medium low flame, melt one Tablespoon of Butter with 1 Tablespoon Olive Oil. Add the Garlic and sauté 1 minute until fragrant. Add the Chili and sauté another minute. Add the chopped Frisee to the skillet and stir as it wilts a bit, just 2-3 minutes. Turn off the heat. 

4. Season the Frisee with a few turns of Black Pepper and about 3 generous pinches of Salt. Stir. Add the Lemon Zest and Lemon Juice to the Frisee and stir. 

5. By this time, your pasta should be close to done. When it is finish, drain it through a colander and add the Gemelli to the skillet with the Frisee. Sprinkle with chopped Olives and toss Pasta together gently with the vegetables, add add the remaining Tablespoon of Olive Oil. Taste for seasoning and add about 1/4 teaspoon of Salt if you feel it is needed.

6. To serve, plate pasta and sprinkle with Fava Beans and optional Pecorino Romano Cheese. Enjoy! 

MISSION: FIGS - In Season & Ready To Eat

Mission Figs (come into season in June), Photo: NK

So much of my weekly menu-making is dictated by what looks fresh and in season at the market. When I am not ordering the heck out of the great produce often available at Freshdirect.com, I am perusing the aisles at specialty stores and, when I can, farm stands. Nothing brings me inspiration faster than grabbing a good lookin' ingredient and building a menu around it. 

Entire food movements swing on this very basic principle, and you don't need to be a serious home cook to benefit from using it yourself. 

Next time you have the urge to create something in the kitchen, try starting with whatever item calls to you, and build and research what you'll do with it from there. With the internet at all of our fingertips, there's never been an easier time to get creative. Today's ingredient muse is in-season Figs, just now appearing on the scene at stores everywhere. The world of figs is a wide one, but we'll be using the well known Mission Fig variety. 

Beautifully ripe, Photo: NK 

With these beauties ready for prime time, I decided I'd turn them into a very simple yet flavorful salad using just a few ingredients. Peppery Arugula would be a great foil for the sweetness of the Figs. A mellow mix of Balsamic Vinegar,Olive Oil, and a bit of Dijon Mustard serves both as a marinade for the Figs and a light dressing to tie the greens together. Shaved Parmgiana curls provide the salty counterpoint. Let your figs sit for thirty minutes in the marinade, and from there, this 4-ingredient salad makes itself. Dress it just before serving and enjoy (and never forget to let the season inspire you!). 

Marinated Fig & Arugula Salad, Photo: NK 

Marinated Fig & Arugula Salad
Loosely adapted from Southern Living
Serves 4 

Ingredients:
1/4 Cup Extra Virgin Olive Oil 
3 Tablespoons Balsamic Vinegar
2 teaspoons Agave or Honey
1 teaspoon Grainy Dijon Mustard
A few pinches of Salt
A few pinches of Black Pepper
8 Ripe Figs, sliced in half (we opted for Mission Figs)  

1/8 Lb Parmigiana Cheese, shaved into curls 
5 Ounces Wild Arugula (Rocket), hand torn
1/4 Small Red Onion, very thinly sliced

Method:
1. Combine the first 6 ingredients in a medium bowl and mix well. Add the Figs, gently stir, and allow the Figs to sit in the Marinade 30 Minutes. 

2. In another bowl, combine the Arugula with the sliced Red Onion. When Marinating has finished, spoon out a 2 to 3 Tablespoons of the Marinade onto the Arugula. Toss slowly and add additional dressing as needed, taking care not to overdress salad and make it soggy.

3. To serve, plate the arugula down the middle of each bowl. Place 4 of the marinated figs on each portion or to the side of it. Finish with shavings of Parmigiana cheese and some extra Black Pepper. Serve immediately. 

Ingredient Spotlight: Acorn Squash (+ Brown Sugar & Walnuts)

The Beautiful Acorn Squash, Photo: NK

There are a ton of things that rock about fall - like fuzzy flannel shirts, leaf-peeping, and pumpkin flavored everything.  

Of course, cooking with autumn produce ranks high in our house and I can tell that you too love preparing the foods of the season. Our Foolproof Fall Dinner for Six  post is getting tons of traffic! It is a great menu, if we do say so ourselves. 

For more Autumn produce inspiration check out our super healthy recipe for Apple Rutabaga Mash. But today, we're all about the Acorn. Acorn Squash to be exact. If you are looking for the world's  easiest side dish for your next meal, please, look no further. Today's recipe is merely a guideline, as there are endless possibilities for baking acorn squash. Just let your favorite spices be your guide. 

Our version includes the usual brown sugar and butter, but adds a hint of cinnamon and some smokey paprika (my favorite spice of all time), before finishing it all off with a sprinkling of crunchy toasted walnuts. The textural combo of the tender squash and walnuts is just great. Also - I find it especially cool that this dish is self-contained. Slice off a bit of the squash's bottom and you've made yourself a sturdy little bowl filled with fall goodness. Just get out a spoon and start scooping out the sweet, nutty middles. 

This recipe is so easy - just bake the squash, flavor it like so
(or use your own favorite spices), and bake again! Photo: NK 

Before we jump to our recipe, let's first learn a bit about our main ingredient:

"(Acorn Squash) flesh is sweeter than summer squash, with a nut-like flavor. It is shaped like a ribbed acorn, hence its nickname. The growing period is longer than summer squash, giving it plenty of time to soak up the sweetness of the sun. 

Along with the standard green variety, you may also run across orange and white acorn squash varieties. Although available in many areas year-round, prime season for acorn squash is early fall through winter." ~About.com 

OK! Now let's cook what we've learned. 

Baked Acorn Squash + Brown Sugar & Walnuts, Photo: NK

Baked Acorn Squash With Brown Sugar & Toasted Walnuts

Loosely Adapted from Martha Stewart

Serves 2

Ingredients:

1 medium-sized Acorn Squash (about 1.5 pounds)

1/3 cup Toasted Walnuts, roughly chopped

1 heaping Tablespoon Dark Brown Sugar

1 Tablespoon Salted Butter, divided + more for greasing baking sheet

1/4 teaspoon Hot Smoked Spanish Paprika (or regular Paprika)

1/4 teaspoon Cinnamon

Salt 

Pepper

Method:

1. Preheat your oven to 425 and grease a baking sheet with butter.

2. Lightly toast your walnuts in the toaster oven if you've not done so already. They should turn slightly golden.

3. Cut acorn squash in half and carefully scoop out all the seeds. Slice off a small part of each of the squash bottoms so they will sit level on the baking sheet later.

4. Bake, cut side down, until golden, about 20-25 minutes.

5. Turn the squash over and pierce the insides all over with a fork. Rub a half tablespoon of butter on the flesh of each half and place any remainder in the middle. Sprinkle the dark brown sugar evenly over each half, follow with paprika, cinnamon, and then a pinch of salt and pepper.

6. Return squash to the oven to bake for another 25 or more minutes with the cut side up. When they are done, the flesh of the squash should be easily pierced with the tip of a dull knife. Sprinkle walnut pieces over each squash and serve warm! These are best eaten with a spoon. Enjoy!  

The Essence of Summer - Tomato and Herbed Mayo Sandwich

My husband keeps talking about us only having four more weeks of summer. He's said it at least three times in as many days. It's driving me crazy, actually. 

I stomp my foot at him in protest (he loves when I do that) and tell him to stop being such an alarmist. 

Summer's Favorite Sandwich, Photo: NK 

        

Come on now, people - summer doesn't actually end on Labor Day!  

It's quite a rare occurrence that my other half takes the glass half empty role. I'm usually the one with the pessimistic outlook (or as I like to call it, "being a realist"), but when it comes to summer, my favorite season of them all, I am in full-on denial. Loath to admit it though I may be, I will grant him that summer is going way too fast. So until all that glorious sun yields to the chill of Autumn, I'll be doing all I can to live in moment. That's right, I will relish the feeling of my toes wiggling freely in all their flip-flopped glory as I head out into the balmy air in full frolic mode every chance I get. Clearly, I also will be eating every fresh Tomato and ear of Corn I can get my hands on.

For me, there is truly only one sandwich that embodies the essence of summer and everything simple and wonderful about the season -- the much talked about, much loved Tomato and Mayonnaise Sandwich. (Check out a few of my favorite meditations on the subject HERE, HERE and HERE).         

Today, we'll be paying homage to this seasonal icon with our own take on the classic. We add a semi-controversial lettuce leaf for texture, and, though regular Mayo works really well (Hellman's full-fat, please!), we take ours up a notch with lots of finely minced Parsley and a touch of Oregano from my garden and, here's the topper - a game-changing sprinkle of Lemon Zest. Make this satisfying sandwich and extend your summer that much longer. 

The Must Haves:

Super Ripe Beefsteak Tomatoes - luckily, they're at peak season and everywhere
Good Quality Mayo

A Hint of Salt (we prefer Kosher Salt or Sea Salt) 

Black Pepper - lots 
and finally

Good Quality Toasted White Bread - I know, I know, but if ever you should return to White Bread, it's here.

Here we go - 

Tomato and Herbed Mayo Sandwich

Makes 2 Sandwiches

Ingredients:

4 Slices of Toasted White Bread

1 Beefsteak Tomato sliced into 1/4 inch thick rounds

2-4 Leaves of Oak Leaf Lettuce

Kosher Salt or Sea Salt
Lots of Black Pepper

Herb Mayonnaise

2 Tablespoons Italian Parsley, very finely minced

1 Tablespoon Oregano, very finely minced

Zest of 1 Lemon

1/4 Cup Mayonnaise

Method: 

Mix the Herb Mayonnaise ingredients together in a small bowl. 

Spread one side of the bread with a generous amount of Herb Mayonnaise. On the other piece of Bread, lay down a Lettuce Leaf and two or more slices of Tomato. Sprinkle Tomato with a good dose of Salt and lots of Black Pepper. Place the Mayonnaise half on top and close up the sandwich. Enjoy! 

Recipe Rehab - "New" Pasta Primavera with Dandelion Greens, Mushrooms & Tomatoes

In this week's Meatless Monday feature we're experimenting with a new take on a somewhat tired Vegetarian Pasta dish:

Photo: NK

Primavera means spring in Italian, and nothing reminds me of the season like fresh produce. But Pasta Primavera the dish has quite the checkered history. It's actually an American invention, having nothing to do with Italy at all. Rumor has it that it was first served at Le Cirque in NYC. I don't know about you, but my experiences with Primavera have included limp Broccoli and Carrots in a woefully slimy, colorless sauce. Now you understand why we just had to make new! But first, do check out this brilliant and funny post from Poor Man's Feast on The Myth Of Pasta Primavera.

Our Primavera remake has received quite the zhuzhing. What's in it, you ask? Well, since I was thrilled to finally see nicely ripened Tomatoes at the market, they made the cut. I also set out to incorporate Dandelion Greens, an Italian favorite that has yet to gain wide popularity, in my recipe. Their slightly bitter, lemony quality really wakes up this dish. Finally, tender Oyster Mushrooms serve as the perfect sponge for all our subtle flavors, and fun Campanelle Pasta provides a worthy vehicle for this delicate yet hearty spring dish. 

Campanelle with Dandelion Greens, Oyster Mushrooms, and Tomatoes

Serves 2 

Oyster Mushroom, Photo: NK 

Ingredients:

1 Small Bunch Dandelion Greens, roughly chopped into bite-sized pieces

1/2 Pound Campanelle Pasta or other curly pasta

1.5 Tablespoons Salted Butter

2 large Cloves Garlic, finely chopped

1 Oyster Mushroom, about the size of a fist with its core cut off to release the petal-shaped mushrooms.
2-3 Large Vine-Ripened Tomatoes, chopped

1/3 Cup good quality Grated Parmigiana Cheese

1 teaspoon Grated Lemon Zest

1/2 teaspoon Salt plus more to taste

Freshly Ground Black Pepper

Method:

Blanch Dandelion Greens in boiling salted water for 1 minute. Drain in a colander and rinse again with cold water to stop the cooking. Set aside. 

Set a large pot of salted water to boil for the Pasta.

Meanwhile, in large skillet, melt the Butter. Add in the Garlic and stir until fragrant, about 2 minutes. Add the Oyster Mushrooms and cook another 1 to 2 minutes until tender. 

Add the chopped Tomatoes and cook, stirring occasionally, for another 5 minutes. Tomatoes and Mushrooms should release a good deal of water which will become the basis of your sauce. Add a 1/2 teaspoon of Salt and the Lemon Zest. Stir and turn off the flame.

Once Pasta water is boiling cook Campanelle for about 10 minutes until almost cooked but still a bit firm. Drain, reserving at least 1/4 cup of the Pasta water.

Turn the heat back to a medium flame under the Vegetables. Pour Campanelle into the skillet and toss with the Vegetables. Add the Dandelion Greens to the skillet and stir. Add 2 or 3 Tablespoons of Pasta Water and allow liquids to bubble for about a minute, adding more liquid as desired until the Sauce thickens just a bit to the desired consistency. Turn off heat. 

Add the Parmigiana Cheese and toss through the Pasta. Finish with a generous sprinkling of Black Pepper. Taste for Salt and serve immediately. Enjoy! 

"New" Pasta Primavera with Dandelion Greens, Oyster Mushroom and Tomato, Photo: NK 

Ramps Revisited - Lemony Ramp Ravioli with Brown Butter + Basic Ramp Pesto

Ramps! Photo: NK

They're back....
That's right, Ramps! 

The culinary all-star of the veggie world has made its brief yet triumphant annual appearance at farm stands everywhere. 

To learn more about the illustrious Ramp, check out last year's post and some bonus Ramp Recipes HERE. 

This week, we are doing lots with these babies, and the best news is that all our recipes will be super easy yet impressive. Would you expect anything less? 

Let's start simple with Ramp Pesto, a super way to use Ramps but also, a way to extend their short seasonal window. Our Pesto is versatile, delicious, and freezes well. Use it as a sandwich spread (just you wait until we show you what we have planned for our next post) or as a traditional Pasta topping. No matter what you do, you'll love the fresh and garlicky character of these hard to resist greens.

Easy Ramp Pesto, Photo: NK

Simple Ramp Pesto
Makes about 1 Cup
Ingredients:
1 Small Bunch Ramps, roughly chopped (about 15-20 ramps)
1/4 Cup Walnuts
1/2 Cup Extra Virgin Olive Oil 
1/4 Cup Grated Parmigiana Reggiano
1 teaspoon Lemon Juice
1/2 teaspoon Salt


Method:
In a food processor, process Ramps until finely minced. 
Add Walnuts and process. 
Add Oil and process. 
Add Lemon Juice, Salt, and to finish, add Parmigiana Reggiano Cheese. Process well. 

Enjoy!


 
Next up, Lemony Ramp Ravioli with a Savory Brown Butter Sauce and Crispy Ramp topping. But how can Ravioli be easy and quick? Well, we're using a great shortcut that I first learned from Giada De Laurentiis -  Wonton Wrappers. That's right, while not authentically Italian of course, Wonton Wrappers are a great way to make Ravioli that is fast, easy, and delicate. Find them at Asian Groceries in the freezer section. Our Ravioli recipe highlights the garlicky Ramp while marrying it with the standard savory Ricotta filling. We took it one step further by mixing in a healthy dose of Lemon Zest (a nod to Amalfitana Ravioli from the Lemon-obsessed Amalfi coast). Finally, an easy two-ingredient Brown butter tops our little Ravioli with savory goodness. Crispy fried Ramp greens are the final flourish.  These Ravioli can be frozen in their uncooked state, just be sure to separate layers with wax paper or they will stick together. When ready to eat, you may boil them frozen, but they will take a few extra minutes to cook beyond the regular 4 minutes.

Lemony Ramp Ravioli with Brown Butter and Crispy Ramps
Inspired by Giada de Laurentiis, Mario Batali, and Adapted from Andrew Feinberg
Serves 6 as an Appetizer, 4 as a Main Course

Ingredients:
For Ravioli
36 Wonton Wrappers (preferably square)
1 Egg, beaten

For Filling
1 bunch Ramps, About 12 of them roughly chopped & ground into a fine mince using a food processor, another 10 Ramps -greens leaves only- reserved (for Sauce/Crispy Ramp Topping)

15 Ounces Fat Free or Part Skim Ricotta Cheese
1/3 Cup Grated Parmigiano Reggiano Cheese
2 Egg Yolks
1/2 teaspoon freshly ground Black Pepper
1 Tablespoon Lemon Zest
1 Tablespoon Half and Half or Cream (optional)
1/2 teaspoon Kosher Salt

For Sauce
1 Stick Salted Butter
10 Ramp Greens (see above) stacked and cut lengthwise into very thin strips

Method:
Create the Ravioli Filling by combining all filling ingredients.

In a small bowl, mix up the Egg Wash for sealing the Ravioli by beating one egg and adding some water (about a Tablespoon). 

Filling the Ravioli, Photo: NK

Lay out Wonton Wrappers on a clean surface. Place 1/2 teaspoon Ravioli Filling in the middle of each Wrapper. Dip a pastry brush in Egg Wash and paint around the edges of the Wrapper. 

Carefully fold the square Wrapper in half, creating a triangle. Use your fingertips to firmly press down on the dough to seal. Place on a baking sheet or other surface. Repeat until you've filled the desired amount of Ravioli. 

In a large Pasta Pot, boil salted water. Working in small batches (these Ravioli are particularly delicate), boil the Ravioli until done. Try to keep the boil at a gentle pace so Ravioli don't break. They should take only 4 minutes to cook. Carefully remove them to plates using a slotted spoon. Once plated, prepare the Brown Butter and Crispy Ramp Sauce.

In a medium sauce pan, melt 1 stick Salted Butter. Let it sit over medium heat until it starts to bubble and becomes a brown/golden color. Once browning, add the thinly sliced Ramp Greens and allow to crisp a bit. Lower heat if butter seems to be burning. Pour Butter Sauce over each plate of Ravioli and garnish with crispy Ramps. Enjoy!

Lemony Ramp Ravioli with Brown Butter Sauce and Crispy Ramps, Photo: NK

Stay tuned for more Ramp Recipe madness later this week, and we recommend you get 'em while you can. Peak Ramp season is only about 4 weeks! 

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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