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! 

The Italian Family Table - Antipasti For a Crowd

Tutti a tavola a mangiare! 

This is the directive that Lidia Bastianich, one of my favorite Italian cooks, gives when her tempting dishes are ready. It means, "everyone to the table to eat!" 

I love these words because they evoke, at least for me, a very specific emotion. 

JOY. 

When I hear them, I know it's time to enjoy family, togetherness, community, and most of all, great food.  

Antipasti, Photo: NK

This past Saturday, I was lucky enough to swing a get-together with my brother and sister and their families. It isn't often that our three busy schedules coincide, so I was especially delighted to be able to catch up with them before the holiday season made things even more complicated. My mom was kind enough to offer her home as the venue. She's also a great cook and graciously volunteered to make her delicious sauce and meatballs to serve as the main course (we were a total of 8 people + a baby). All I would need to do was set out some hors d'oeuvres and whipped up a salad. Our guests brought dessert, so the whole thing came together easily. The larger the crowd, the simpler I like to keep it. 

Fennel (Left), Cheeses in counter clockwise order from the bottom left: Truffle Pecorino, Taleggio, Provolone, & Spreadable Goat Cheese Photo: NK

One of my favorite ways to get everyone to a table is to lay out a varied, vibrant spread of meats, cheeses, and fruits as a way to kick off a meal. When guests fill up a bit before the actual dinner, you need only serve one main course and maybe a salad, and they'll be more than satisfied. Focusing on the pre-dinner foods is a great way to front-load the work that goes into any large gathering, as well as to add variety, leaving you plenty of time to enjoy your family or guests. 

As for the pre-dinner spread, I have a very particular plating aesthetic:

Abundance. 

+

plenty of color. 

It should be noted that when I am creating a multi-course sit-down meal, my strategy is very different; I'll instead, keep pre-dinner bites very light (or make much fewer of them) so as to leave my guests able to enjoy all the subsequent dishes. 

Antipasti is the plural of the Italian word, Antipasto, which means, before the meal. 

For me, assorted antipasti is the best way to start a large gathering because a lovely cold appetizer spread nearly always requires little to no cooking. It's more about using great products and assembling them beautifully. Because I put a high priority "presentation," or how food looks, antipasti platters also allow me to flex my creative plating muscles - one of my most favorite things to do! 

How'd it turn out? I'm still pretty giddy even a day later. It's always so wonderful to spend time with my siblings, niece and two nephews. I don't get to see them nearly as much as I'd like. My eldest niece and nephew are growing up into remarkable young people - but so fast! The baby of our family is only year and a half old. He's a real ham, and his adorable antics kept us laughing for hours. 

There really is nothing like sharing a meal with family. 

With Thanksgiving and the holiday season right around the corner, what better time to share these simple antipasti ideas with you? The selection offered below is certainly very typical, but you should feel free to add your own ideas. I'm aiming only to provide a recap in order to lend a little inspiration at a time of the year when cooking for a crowd can seem incredibly daunting. I hope you enjoy this Cold Antipasti How-To, and that you have plenty of great holiday memories on their way to you!

First, before we start, 
A general Rule for portioning cheese and meats: 
1 ounce of per person means everyone will get a taste. 
2 ounces per person will be an ample serving. 
1.5 ounces per guest is probably perfect. 

Antipasti for 8

Platter 1 - Salumi - aka The Salted, Cured Meats
Prosciutto, very thinly sliced. Imported is ideal, or one of many great domestic choices.
Sopressata, hot or sweet, depending on your preference. 
Garnish the plate with brightly colored vegetables. We used Campari & Zima Tomatoes.  And we mustn't forget to add some beautiful Italian Flat-Leaf Parsley.

Platter 2 - Formaggi - The Cheeses
Cheeses are pictured above in order, counter clockwise beginning from the bottom left:

Truffle Pecorino - Goodness, this truffley sheep's milk cheese was mouthwatering and worth the price tag. 1/3 Pound means everyone will get a taste, and a 1/2 Pound will allow for a bit extra. 

Taleggio - Relatively easy to find, this Italian "stinky cheese" is brie-like in consistency and wonderful spread on toasty bread or eaten alongside pears or honey. 1/4 to 1/3 of a pound will do. 

Provolone - Loved by all, this kid friendly, salty, and slightly tangy semi-soft cheese is great on any plate. 1/2 of a pound will be just enough for a party of 8, 2 slices a piece most likely.

Goat Cheese Spread- This soft goat cheese can be purchased ready to eat, or you can make it yourself by thinning out regular goat cheese with a teaspoon or two of milk, making it easy to spread on toast. Goat cheese is absolutely delicious with a little drop of

Fig Spread - The sweet and tangy combo of the fig with goat cheese is always a winner.
Grapes - to add color and sweetness. 
Parmesan Straws - again, very kid friendly and great dipped in goat cheese. 
Italian Parsley - for garnish

Forelle Pears - These pears are just gorgeous - petite and green with flecks of peach and red. 

Platter 3 - Cold Salads - Mozzarella Caprese & Marinated Eggplant + Tapenade
Mozzarella Caprese - This is easy! Slice about 3/4 Lb of fresh Mozzarella Cheese and alternate it with slices of the freshest tomato you can find (we used Campari). Drizzle with extra virgin oil and sprinkle with salt and pepper. Drizzle with balsamic vinegar reduction or ready-prepared balsamic glaze. Finally, chiffonade some basil and sprinkle the ribbons over everything. 

Marinated Eggplant - The only item on today's spread that must be made ahead. Choose your favorite method of marinating and prepare a day in advance. Here are two simple recipes (this or this) from our own kitchen. Alternately, good Italian delis will often offer ready-made marinated eggplant. 

Olive Tapenade - Delicious spread onto toast and readily available at most specialty markets. If you can't find tapenade, there are many great recipes available. Save time and buy pitted olives if you end up making it yourself. 

Caprese Salad, Marinated Eggplant, and Olive Tapenade, Photo: NK

Extras:
Slices of Semolina Bread

Carr's Rosemary Crackers, or any variety that suits your taste

Fennel - With its distinct licorice flavor, fennel serves as crunchy and refreshing palate cleanser in between bites. 

And there you have it, plates and plates of delicious Italian specialties that taste as good as they look. 

Is there anything better? 

Wishing you and your families a wonderful holiday season filled with love, laughter and many great meals.

Buon appetito! 

How To - "Sunny Italy" Cheese Plate

If you've been reading, I don't have to tell you that we've already featured several regionally themed Cheese Plates on Neurotic Kitchen. 

Spanish Cheese Plate
Spanish Cheese and Meat Plate II
French Cheese and Charcuterie Plate

I love a cheese plate, and I don't plan on stopping my obsession anytime soon. Behold the latest, my homage to the Cheeses of Italy. This selection is mostly from cow's milk cheeses. The flavors range from mild to pleasantly tangy and piquant. Try it for a sunny addition to your next cocktail party.

Sunny Italy Cheese, Fruit, & Nut Plate
Clockwise from Top Left - Casera Valtellina, Gorgonzola Dolce, Bra Tenero, Tallegio, and Ubriaco

Not a whole lot wrong with that, right? 

Here's how you do it - 

The Cheeses
Casera Valtellina
Gorgonzola Dolce
Bra Tenero
Tallegio
&
Ubriaco

Fruits & Nuts
Shelled Pistachios - the history of this nut and Italian history crossed paths
Mission Figs, pitted
Sicilian Blood Oranges (or alternately, Cara Cara Oranges)
And Carambola - better know as Starfruit (these are not Italian but they add to the sunny character of the plate!)

Garnish with Italian Parsley.

Starch - I like to serve this plate with Carr's Rosemary Crackers and Slices of Crusty Italian Bread

I hope you enjoy!

Ingredient Spotlight: Fennel - Savory Fennel Creme Tart

Market Fresh Fennel, Photo:NK

The clocks have moved forward, the days are longer, and the first day of Spring is upon us. 

Not a moment too soon. Overcome with warm weather anticipation, I set out yesterday to create a beautiful spring-ready appetizer that celebrates the bounty of seasonal produce that lies ahead.  

Our Goodbye Winter, Hello Spring dish uses a versatile veggie that bridges the gap. It also happens to be a personal favorite of mine - Fennel.  

Fennel is an amazing vegetable that hits its peak in mid Winter but is available from Fall all the way to early Spring. Another fun fact- Fennel is edible from top to bottom. The fronds, or delicate leafy greens atop the stalks, are lovely and herbaceous. They also make a beautiful garnish. Fennel's large white Bulbs, with the exception of their hard inner core, offer a mild licorice flavor and pleasant crunch when consumed raw. 

Once cooked, the Bulbs sweeten considerably and offer a subtle flavor that works with a wide variety of pairings. 

Cooked Fennel tastes, at least to me, like spring feels - warm, sweet, mellow. Ahhhhhh. 

I hope you like today's incredibly easy yet impressive Savory Fennel Creme Tart as much as we did. It's perfect warm or at room temperature and makes for a great make-ahead party offering or holiday appetizer. It may even pop up at our Easter celebration.
Enjoy!

Finished Fennel Creme Tart, Photo: NK

 

Fennel, Photo: NK 

Fennel Creme Fraiche Tart
Serves 3-4 as an Appetizer

1/3 Cup Creme Fraiche
2 Tablespoons Half and Half
1 Tablespoon minced Fennel Fronds
1/8 teaspoon Salt
1/4 teaspoon Pepper 
1 Egg, well beaten

Oil or Butter for greasing your baking sheet

1 Large Fennel with Stalk attached - Fronds (leafy tops) pinched off and minced (1 Tablespoon worth) and Bulb cut away (any bruised skin shaved off and discarded). Save some additional Fronds for garnish.

1/4 Cup freshly grated Pecorino Romano Cheese

1 Sheet Frozen Puff Pastry, fully defrosted. (Puff Pastry usually comes two sheets to a package so if you like, you can easily double this recipe) *Be sure to cover with saran while defrosting to prevent drying.

Flour for dusting the Dough

Method:

Scoring and Folding the Puff Pastry Dough, Photo: NK

Defrost Puff Pastry for about 30 to 40 minutes. 
It should be room temperature. 

Preheat the oven to 390.

Boil a large pot of salted water. Cut off the Fennel Stalk and set aside. Add the Fennel Bulb to the boiling water and continue to cook for 15 minutes.

When Fennel is done, remove it and rinse with cold water. Dry the outside thoroughly and slice horizontally as thinly as possible. The slices will look roughly like rings. Discard the circles of hard inner core that you find. Take the remaining slices of fennel and pat dry with paper towel. Set aside.

Pinch in corners well and press into tart base, Photo: NK

Lightly grease a baking sheet with sides with butter or a tiny bit of Oil. 

Prepare Creme Filling by mixing the first six ingredients. 

To Prepare the Puff Pastry Dough, Flour a surface lightly and lay the Dough down. 

Arrange the Sliced Fennel, Photo: NK

Sprinkle the top of the Dough with some more flour. 

Cut the top third of the Dough off to form a rectangular shape (though you can also create any shape you choose).

Roll the Dough Lightly with a rolling pin until it is about 1/8 inch thick.

Move the Dough to the baking sheet and trim the edges of the Dough with a knife to make the rectangle more even. 

Add the cream. Don't overfill to prevent spillage, NK

Next, score the Dough all around the rectangle about a centimeter in from the edge.

Fold the scored edges in at a 90 degree angle to form a crust. 

Pinch the corners really well so they stay fused, also pressing the insides of the  corners into the base of the tart. 

Arrange Fennel all over the Tart (as pictured). Next, carefully pour in as much of the Creme as it takes to the cover the Tart (don't overfill). There will likely be some Creme leftover. 

Next, sprinkle Pecorino Romano Cheese 
all over the Tart.

Finish with an additional dash of Black Pepper.

Bake 40 minutes until crust is crispy and golden.

Cool a bit, clean up the Tart edges with a knife if any of the Creme spilled over (*see cook's note below), and garnish with additional Fennel Fronds. Slice, serve, and enjoy! 

The Finished Product - ready to slice! Photo: NK

*Important Cook's Note:  
You may use this same filling with puff pastry fitted in a tart pan or even in a prepared pie crust (though cooking time may change). Because I like to keep this tart nice and thin and prefer to prepare it without the use of a tart pan, there is a chance that some of the filling will flow over the sides of the crust as the tart bakes. This is absolutely ok! If any overflow occurs, simply allow the tart to cool a bit and trace around it with a knife to clean up the edges. It will come out looking just perfect so don't fret!    

Savory Fennel Creme Tart, Photo: NK