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! 

Fall: It's a Good Thing - Apple Rutabaga Mash

Mums! A sign of fall. Photo: NK

Here's the thing about me - 

I'm having trouble with the thought of letting go of summer.

In fact, even as I write this, I am enjoying the delicious, summery Bay Breeze my mom made me (click for the recipe). 

Isn't she the best? 

Though I can't bear the thought of the cruel bondage of closed toe shoes, undeniably, the colder months are coming on.

Still, I'm keeping my eye on the prize:

Good hair weather.

Call me shallow, but this is a major cool weather perk. 

Ladies, I know you feel me. 

Though summer is a clear favorite, today, I'm reminding myself of the good things that fall can bring. In fact, I thought I'd make a little list. As you might expect, we'll finish off by sharing a recipe for a healthy and easy autumn side dish - Apple Rutabaga Mash. So without further adieu, here are just a few of the things I love about fall:

1.Apples

Gala and Honeycrisp Apples, Photo: NK

Folks forget that apples have a season. For the most part, they peak from late summer to early fall. Knowing which of the numerous types of apples are best and when is key to maxing out your apple enjoyment. Equally important is discerning which varieties are best for eating or baking.  To get you started, the two varieties pictured above are great right now: Honeycrisp and Gala. So good! Also - check out this handy guide to apple seasonality (with a little bonus apple history too!). 

2. Figs

Truly nature's candy, figs are as elegant and striking as fruit gets. At their best, they're honey-sweet and positively decadent. Just look at these beautiful Mission Figs drizzled in balsamic honey and sprinkled with coarse salt - visual drama and a sweet/savory taste bud explosion in just two steps. Here they are paired with a late summer tomato salad and marinated eggplant, two ways. (left: Easy Marinated Eggplant, right: Herb Marinated Eggplant with White Balsamic) Figs also make a regular appearance at our annual fall dinner party - check out our Foolproof Fall Menu for Six.

Photo: NK

Want to work figs into your dinner plan? Try this tasty Fig Pasta with Pancetta. So good! And pretty, if I do say so myself.

3. Cozy Soups
One of the best things about fall and, dare I say it, winter fare (eek). 
Here's just one of my favorite recipes for Butternut Squash and Apple Soup.

Squash and Apple Soup, Photo: NK

Now for the main event:

Large, bulbous and usually pretty rough in appearance, Rutabaga is not winning any beauty contests. However, this fall and winter veggie (in season October-March) is great when mashed up or even shaved (then sauteed in butter!). In general, rutabagas make for a delicious, hearty vegetarian side dish. It should be noted that the vegetable itself is a real trick to slice up. You'll need a good, heavy and long knife, some elbow grease, and a keen sense of safety. If you've ever hacked into a butternut squash, you'll know what I mean. It's easier to cut the rutabaga into fourths with the skin on and then peel it later, as this way, the cutting is less of a slippery operation. Here's our favorite simple and healthy rutabaga side. We aimed to preserve the rutabaga's natural earthiness while adding a tiny bit of sweetness from an apple and spice from the nutmeg, cinnamon, and cayenne. 

Apple Rutabaga Mash, Photo: NK

Apple Rutabaga Mash
Serves 4

Ingredients:
1 medium Rutabaga, peeled with a veggie peeler and cut into small cubes
1 medium Red Apple, with skin (we used a Honeycrisp), cored and sliced into small cubes
1 Tablespoon Salted Butter
1/2 teaspoon Salt
1/2 teaspoon Agave, Honey, or Maple Syrup
A few pinches of Nutmeg
A few pinches of Cinnamon
A few pinches of Chili Powder or Cayenne

Method:
Cover the apple and rutabaga cubes with salted water and place on medium high heat, allowing to boil for about 30 minutes until both apples and rutabaga are very tender. 

Drain and return them to the pot and mash with a potato masher. Stir in the butter until melted, then add all the remaining ingredients. Mix. Feel free to adjust to your tastes. Serve hot and enjoy! 

Salad With a Spin - Kale & Parsnip Panzanella

Photo: NK 

Fact: Salads really do run the gamut from smashing to snore-worthy.


Fact: Bread makes everything better. Especially Salads. 


Fact: Grilled Bread with fruity Olive Oil, sprinkled with Salt, Pepper, and Smokey Paprika makes things infinitely better. 


Myth: Kale is always tough and unappealing if you don't cook it. 

Ho-ly-smokes. Make our raw Kale & Parsnip Salad and dispel the myth that Kale Must be cooked to be amazing. 

Not so! With the right amount of loving care, some lemon juice (or vinegar-acid is the key to softening up Kale) and a little time + a tenderizing leaf massage, Kale can be served au natural, no heat required. Slice up those sturdy leaves nice and thin, though. Now - how to make our little Kale Ribbons sing? That's easy. We're serving them in a Panzanella (aka Tuscan Bread Salad - see our last Panzanella HERE) with shavings of sweet Parsnips and homemade grilled Croutons made from hearty Peasant Bread that's been jazzed up with Hot Smoked Spanish Paprika.

Let's get to it:

Kale and Parsnip Panzanella with Grilled Paprika Croutons 
Serves at least 4 

Parsnip Ribbons, Photo: NK 

Salad Ingredients:
1 Head of Lacinato (aka Tuscan or Dinosaur) Kale, washed and dried, ribs removed from leaves

1 Large Parsnip, peeled, then shaved into thin ribbons using a vegetable peeler


3 Slices of Peasant Bread
Olive Oil (for brushing the Bread)
Kosher Salt
Black Pepper
Hot Smoked Spanish Paprika
Optional Grated Parmigiano Reggiano Cheese


For the Dressing:
1 Tablespoon Extra Virgin Olive Oil + extra for brushing the Bread
1/2 Tablespoon Lemon Juice
1/4 teaspoon Salt
1/2 teaspoon Light Agave or Honey

Kale Ribbons, Photo: NK

Method:
1.Pile Kale Leaves together and slice horizontally into very thin ribbons.

2. Add Kale Ribbons to a large Ziploc Bag.

3. Add Parsnip Ribbons.

Next,


4. Combine all the dressing ingredients in a small bowl.



5. Pour Dressing into Ziploc Bag and seal. Shake the bag and squeeze between your fingers
to distribute the dressing and rub it all into the Kale.

6. Allow the bag to sit at room temperature for at least a half an hour, squeezing and shaking it occasionally.


7. Meanwhile, heat up a grill or grill pan over a very high flame. Lay Bread Slices on a surface and brush them one side with Olive Oil. Now sprinkle with Kosher Salt, Pepper, and an ample hit of Hot Smoked Spanish Paprika. (Don't skimp on the Salt, either).

Preparing the Grilled Bread, Photo: NK

8. Place Bread slices on the grill or grill pan and cook for 3 minutes on one side until grill marks appear. 

9. Flip Bread to the other side
and cook another 1 minute. 

10. Allow the Bread to cool and then slice into bite-sized chunks. 






To Serve:

Plate Kale and Parsnip Ribbons and lightly toss with Chunks of Bread. To finish, sprinkle with optional grated Parmigiana.

Kale & Parsnip Panzanella with Grilled Paprika Croutons, Photo: NK