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! 

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 

Summer in the Raw - Jeweled Gazpacho and Pugliese Pasta

Today, we're just plain hot. The window-mounted AC in the NK abode groans away, struggling against the pea soup-thick air.  The husband's empty stomach groans in a similar fashion. He looks at me puppy dog-eyed as if to say, where is my meal? I glare back at him. I'm seconds away from heatstroke after a long day at the office. One thing I know; I won't be lighting the oven today. And neither should you.

Photo: NK 

While we don't plan to go the way of Demi Moore, Alicia Silverstone, or any of the other celeb raw-foodists out there, we do enjoy a no-cook meal from time to time. The dog days of summer are ideal opportunity to go raw. Check out our latest fresh from the fridge, au natural dishes:

A Traditional Raw Pasta Sauce called Crudaiola - Hailing from the Puglia region of Italy, this classic style of raw sauce is easy to make. It requires no heat and comes together in minutes, but you do have to be willing to boil up some pasta. 

A Refreshing Classic Gazpacho - A great cold soup to use as a cool veggie side, it's even adaptable as a gazpacho "shot" for guests using our fun and jazzed up veggie ice cubes as a garnish. There's no cooking here, just a lot chopping for a big taste payoff. 

Whole Wheat Pasta alla Crudaiola with Heirloom Cherry Tomatoes and Arugula

Adapted from The New York Times - Martha Rose Shulman
Serves 2 to 3 
Ingredients:
1 Pint Heirloom Cherry Tomatoes, halved (or a mix of red & yellow cherry tomatoes)

Ricotta Salata, Photo: NK

1/4 Cup coarsely grated Ricotta Salata or Parmesan Cheese 
Coarse Sea Salt to taste
1 teaspoon finely minced Garlic Clove
1 teaspoon good quality Balsamic Vinegar
1 Cup Baby Arugula or Wild Arugula Leaves
2 Tablespoons Extra Virgin Olive Oil
1/2 Pound Whole Wheat short pasta, Fusilli, Penne Rigate, etc

Method:
Combine Arugula and Cherry Tomatoes in a large bowl. 
Add Balsamic, Olive Oil, and Garlic.

Heirloom Cherry Tomatoes, Photo: NK

Toss gently and season with Salt to taste. 
Let sit for at least 10 minutes.

Crudaiola "Sauce," Photo: NK

Prepare pasta according to the package directions.
Drain and return to pot.
Toss in Arugula and Tomato mix.

Toss ingredients in the Pasta pot, Photo: NK

Plate and top with Ricotta Salata. 
Serve immediately and enjoy!

Finished Pasta Alla Crudaiola, Cherry Tomato, Arugula and Ricotta Salata, Photo: NK

Classic Gazpacho with Gazpacho "Jewels"
Adapted from Ina Garten and Inspired by "Weekends with Friends" by Maxine Clark
Serves 8 to 10

Ingredients:
2 Hothouse Cucumbers (English Cucumbers), halved and deseeded, then chopped 

An easy way to deseed cucumbers, Photo: NK

3 Red Bell Peppers, cored, seeded and chopped
8 Plum Tomatoes roughly chopped
2 Red Onions roughly chopped
6 Garlic Cloves finely minced
46 Oz of Tomato Juice (6 Cups)
1/2 Cup White Wine Vinegar
1/3 Cup fine quality Olive Oil
1/2 Tablespoon Kosher Salt
1 Tablespoon Hot Sauce such as Frank's Red Hot or Cholula
1 1/2 teaspoons finely ground Black Pepper



Method:

Prepare Gazpacho "Jewels" a day or several hours in advance:
Take a small handful each of cucumbers, red peppers, and red onion and set aside.
Finely mince these veggies and mix them together to form a confetti of sorts.
Place into an ice tray. Pour in water and freeze until solid. 

Preparing the Gazpacho "Jewels" Photo: NK

When ready to serve the "jewels", rinse under cold water to remove the frost. Voila!

Gazpacho Jewels, Photo: NK

Next, prepare the Gazpacho.

Veggies ready to process, Photo: NK

Place each vegetable separately in a food processor and pulse until each is coarsely chopped, taking care to leave some texture and not over-process.

After each vegetable has been processed, combine them in a large bowl. 

Add the Garlic, Tomato Juice, Olive Oil, Vinegar, Salt, Pepper and Hot Sauce.

Mix thoroughly and chilled well before serving. Serve in individual bowls or large shot glasses. Garnish with a Gazpacho "Jewel" both for presentation and to keep the soup cool. Enjoy!

"Jeweled" Gazpacho, Cold and Refreshing, Photo: NK

Photo: NK

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