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! 

Perfect Poached & Roasted Chicken + Apple Cheddar Hand Pies - Fall Comfort Food In Less Than 5 Ingredients

Apple & Cheddar Hand Pies. Photo: NK

There's something kind of perfect about a rainy Sunday.  A license to cancel all your chores and plans, this is the kind of day that practically invites you to relax on the couch, savor your cup of coffee that much longer, and read the paper at a snail's pace. If all that sounds too taxing, you are more than welcome to have a little nap. As I always say, don't mind if I do.

On a days like this, a slow cooking, comfy and easy meal always seems to me to be in order - so that's just what I set out to do yesterday evening. The only question was - what to make? When I am in relaxation mode, I like to ensure that my cooking is even simpler than usual. Since I had resolved to brave the elements and go to the store in the rain, my goal was to make my grocery errand extra quick by planning a meal with just a few ingredients, many of which I already had on hand in the fridge and pantry. 

In just an hour and a half, you too can make this beautiful entree and comforting dessert of Milk-Poached and Roasted Chicken and warm Apple and Cheddar Hand Pies. As the aromas of fall cooking fill your house, pour yourself a crisp glass of white wine and kick back for a bit. It's Sunday. And I'll bet that a slow grin may just creep across your face because you know that you're about to be everyone's dinner hero.

Now for the inspiration: 

Entree

Last Sunday's entree idea came to me while paging through a recent issue of Bon Appetit when an article with breathtaking photos caught my eye. It began: 

"A beautiful woman cooking mouthwatering food in a gorgeous French farmhouse? Don't hate Mimi Thorisson: just follow her tips on how to throw a picture-perfect dinner party sans stress." 

Intrigued, I knew I needed to learn more about this mysterious Mimi. Turns out, her hosting and cooking philosophy really resonated with my own in that she focuses on simple preparations and quality, seasonal ingredients that are exceptional in themselves. She achieves what looks to be effortless elegance. This may be where our similarities end. As the creator of the most gorgeous site, Manger, the only thing more beautiful than Mimi's food itself is her real life in Médoc,France where she writes vividly about combing the local markets and foraging the land for the inspiration for lovely French-centric recipes. 

A further look at this blog is peppered with stories like Mimi biking home from the market and through the forest where she comes upon the first-of-the-season cepe mushrooms. You'll also enjoy her colorful recollections of sumptuous outdoor fêtes showcasing the finest in local ingredients through her elegant dishes. Mind you, despite her busy life with multiple children and dogs (something like 14!), Mimi remains positively beautiful thanks to an enviable figure and fashion sense beyond words. Do I envy her? As a lifelong Francophile myself, I must admit, I do! After all, this woman is living my dream life. Would I also like to "borrow" her wardrobe and also be blessed with her seemingly effortless, patrician elegance? But of course! 

Milk-Poached and Roasted Chicken, Photo: NK

Mimi's Milky Chicken seemed like the perfect dinner choice because it called for just a few ingredients. Poaching a whole chicken in milk and water before roasting it with some of the cooking liquid makes for an ingeniously easy yet extremely moist and tender bird. This recipe's delicate flavors do not compete with the meat itself, so buying a high-quality bird is important. Organic chicken is more expensive, but in this case, it is definitely worth it if you can splurge. If not, this will still be delicious. To enhance the original recipe, I added some optional fresh thyme to the braising liquid, and bathed the bird in quite a healthy sprinkling of paprika - easily one of my favorite spices - to add a little extra depth and interest. The resulting dish did not disappoint, and was positively delicious next to a simple salad of field greens and yellow cherry tomatoes. 

Dessert
While your chicken is cooking, you'll have plenty of time to prepare dessert. The idea for our incredibly easy Apple Cheddar Hand Pies comes from the classic combination of apple pie served alongside a piece of cheddar cheese. Just assemble the pies, remove your chicken from the oven and bump up the temperature to 375. When the oven's ready, pop these guys in for the next 23-25 minutes. 

By the time the pies cool a bit, you'll be ready for dessert. Why apple and cheddar? Well, for all you sweet and savory fans, this not-too-sweet yet still satisfying dessert is a great way to use peak season tart apples. Since I so rarely bake and am not naturally adept at it, you can be sure this recipe is foolproof. Just a bit of cheddar goes a long way, and while it nicely rounds out the sweetness of the apple, it is, in itself, not immediately detectable. You could play around with the cheddar to apple proportions to make this more savory. 

As usual, I will be using some baking shortcuts, which in this case take the form of Pillsbury roll-out refrigerated pie dough available where they sell slice-and-bake cookie dough. Special thanks to my Mom-in-Law for introducing me to this stuff. It is really good...the perfect Sunday (or any day) baker's helper. These little pies are also a fun idea for a cocktail party dessert, if I do say myself.  Bonus - they'll make your house smell like everything good about fall. 

Apple Cheddar Hand Pies, Photo: NK 

The Recipes

Milk-Poached and Roasted Chicken
Serves 2-3 
Lightly Adapted from Mimi Thorisson's Blog, Manger

Ingredients: 
1 good quality organic Whole Chicken (from 3 to 3.5 Lbs total weight)
4 Cups of Whole Milk
8 Cups of Water
Coarse Salt
Black Pepper
1/2 teaspoon of Paprika
5 sprigs of Thyme (optional) plus more for garnish

Method:
1. Preheat the oven to 300 degrees. 

2. In a large pot, bring the milk and water to a boil with several sprigs of thyme.
Place the chicken in the pot and poach for 15 minutes over a medium flame. 

Tender and delicious, Photo: NK

3. When chicken is finished poaching, carefully remove it to a roasting pan and pour about 2 ladles of poaching liquid over it. Sprinkle the bird very generously with salt and black pepper, inside and out. Pat the paprika onto the chicken as evenly as possible, covering as much of the bird's skin as you can. Add a bit more if you prefer. 

4. Now place chicken in the oven to cook for 45 minutes. Add about 3 more ladles of poaching liquid to the bottom of the roasting pan throughout the cooking process (I added 1 ladle every 15 minutes). 

5. Once you've hit the 45-minute mark, turn up the oven to 350 and cook another 15 minutes more until chicken is crispy and golden. The chicken should be finished but you can check it by piercing it to make sure the juices run clear. Allow it to rest for a few minutes before garnishing with thyme, carving and serving. Voila! 

Apple Cheddar Hand Pies

Apple Filling, Photo: NK

Serves 3 (6 pies in total, 2 per person) 
Recipe Adapted from Pillsbury

Ingredients:
2 sheet of Pillsbury Refrigerated Pie Crust thawed according to package instructions (you can freeze any leftover)
1 Cup finely chopped Gala or Rome Apple - approx 1 large apple
1 teaspoon Lemon Juice 
1 Tablespoon Sugar
1/4 teaspoon Cinnamon
1 egg, beaten
2-3 Ounces Sharp Vermont Cheddar, thickly grated
2 Tablespoons Butter, cut into 1/2 inch cubes + more for greasing baking sheet


Method: 
1. Preheat the oven to 375 with a rack in the middle. 

2. In a small bowl, combine chopped apple, sugar, cinnamon and lemon juice. Stir.
3. Grease a baking sheet with butter.

4. On a clean surface, carefully lay out two rounds of Pillsbury Refrigerated Pie Dough. 
Using a 3 inch cookie cutter (or mouth of a large juice glass) press out 12 circles of dough and remove the excess dough for another use. 

5. Paint 6 of the 12 dough rounds with beaten egg and sprinkle the middle of them with a few small pinches of cheddar. Top the cheddar base with one heaping Tablespoon of the apple mixture. Finish with another more generous pinch of cheddar on top of the apple mound and finish with one cube of butter per pie. 

Ready to Seal, Photo: NK

6. Now you are ready to finish assembling your pies. Use the remaining six rounds of dough to close each pie, one by one. To do this, stretch the rounds in your hand ever so slightly, and drape them on top of the apple and cheddar mound. Pinch them closed at the seams, pressing down with your fingers to seal. Do this step gently so you don't tear the dough. For any minor tears, just pinch dough back together with your fingers. Once finished you can work around the edges of each pie with a fork, carefully fluting the edges. 

7. Once all six pies have been assembled, paint the tops of them with more beaten egg. If you don't have a pastry brush, dipping a folded paper towel in the egg was works just fine. 

8. Ok - You are ready to bake!
Pop these babies in the oven for 23 - 25 minutes until golden brown and flaky.

Allow pies to cool a bit and serve warm. 
Now....

ENJOY!

I hope you enjoyed our easy and cozy fall dinner as much as we did. 
May your lazy Sundays be delicious too!

When Life Gives You Lemon Oil - Lazy Girl's Beet Hummus & Lemony Market Veggie Pasta

Infused Oils and Vinegars to go, Photo: NK

Last weekend's travels brought us out to Long Island. During our brief trip, we made a point of passing though the cute little village of Southampton for a stroll. After a delightful pit stop at St. Ambroeus Gelateria (an Eric Ripert favorite) for some insanely good pistachio gelato, we happened upon another adorable shop - Vines & Branches. 

The place was a cook's dream - an entire store dedicated to creatively flavored oils and vinegars - all of which you could taste. 

I have notoriously little sales resistance, so in no time, the all too adept saleslady had rung me up to the tune of three infused vinegars and one bottle of lemon flavored olive oil. How did this happen? Every time I picked up a bottle of something seemingly odd (coffee infused balsamic!?) the clerk had a quick anecdote about making some amazing dish with it. "Oh, coffee balsamic, you can make the most delicious marinated steak with that.  You know, it's like a coffee rub. Once you taste it, it'll be game over!" 

Ok.             Sold. 

And so it continued.
I learned that my coconut infused white balsamic vinegar would be bonkers on lime-spiked shrimp, and that clearly, pumpkin spice vinegar would be natural after being reduced and drizzled on a pork chop. 
We shall see. 

It was fun to purchase ready-flavored oils and vinegars. After all, I am all about convenience. Still, I want you to know that it is so easy to make them yourself, and probably much cheaper. Today, we'll start by showing how to make you a super basic Lemon Infused Olive Oil, just like the one I purchased. From there, we'll present you two dishes that go together famously with this brightly flavored oil (although the possibilities are endless so by all means, use your imagination).

HERE WE GO... 

Infused Oils and Vinegars from Vines & Branches, Photo: NK

Lemon Infused Olive Oil
From Martha Stewart
Ingredients:
1/2 Cup Extra Virgin Olive Oil 
The peels of of 2 Lemons (just the zest, not the white pith)

Method: 
To peel lemons, use a very sharp knife to remove just the yellow part, leaving behind the bitter white pith.
Combine lemon peel and olive oil and place them in a pan over low heat. Warm for 10 minutes. Remove from the heat and allow to cool. *Can be stored in a tightly sealed jar at room temperature for a month. 

Now that we're done with the oil, let's try the super fast fresh pasta sauce we made with it:

Lemony Market Veggie Pasta

Our favorite farm stand, Photo: NK

Getting inspired by seasonal produce at the farm stand or farmer's or gourmet market is one of my favorite things to do - so much so, in fact, that I always end up with more veggies and fruits than two humans could possibly handle. 

When I have extra vegetables on hand, which is often, I almost always make them into a meatless pasta dish (check out last year's market veggie pasta here). This everything but the kitchen sink pasta is not only one of the easiest dinners you can make, but a great and healthy way to use up produce. 

Just grab whatever vegetables you have on hand and sauté them in a bit of oil after warming some garlic or shallot in the pan - toss the cooked pasta and maybe some pasta water in it, stir and enjoy! The creative process of choosing for yourself is half the fun, so while I hesitate to post a recipe, I want to show you how we used our brand new lemon infused olive oil to wake up this tasty and meatless dish. 

Farm fresh veggies, the best of the season, Photo: NK

Using great right now plum and yellow tomatoes, zucchini, and a little shallot, this quick fresh sauce pasta comes together deliciously. The lemon infused olive oil provides a great zing, and a little jalapeno gives it an ever-so-slight kick. You can omit that part if you are serving this to your little ones. Finally, feel free to adapt this veggie pasta to your taste, but at the very least, today's easy recipe will give you a good idea of the basic process. I was feeling whimsical so I prepared it with kid-friendly wagon wheel pasta (rotelle) which always takes me back to my youth! 

Market Veggie Wagon Wheel Pasta With Lemon Infused Oil
Serves 2-3

Ingredients:
1/2 pound Wagon Wheel Pasta (rotelle)
2 Tablespoons Lemon Oil + more for drizzling (see recipe above)
1 Shallot, chopped small
1 large Yellow Tomato
3 very ripe Plum Tomatoes (or your own fave combo of any tomatoes will work too)
1 whole medium Zucchini, sliced lengthwise and then again in 1/2 centimeter thick slices
1/2 a Jalapeno, seeded and diced (optional)
1/4 teaspoon Salt
1/2 teaspoon Black Pepper
Crushed Red Pepper Flakes (optional)
Grated Parmigiana Reggiano Cheese (optional)

Method:
1. Bring a pot of well salted water to boil for the pasta. Add pasta to pot when it's ready and cook according to the box instructions (ours was 10 minutes for al dente). 

Mixing it all up, Photo: NK

2. Meanwhile, heat the lemon infused olive oil in a medium saute pan over medium heat. Add the chopped shallots and sauté, stirring occasionally, to 2 minutes. Add the rest of the chopped vegetables and cook, stirring from time to time, for another 5 minutes. 
*I like my zucchini a bit al dente so taste it after you are done and if it's too firm for you, cook a bit longer. When it is to your liking, turn off the heat and stir in the salt and pepper.

3. Your pasta should be close to done by now. When it is finished, drain, reserving some of the pasta water. 

4. Return drained pasta to pot and toss the contents of the vegetable pot into it. Toss for a minute or so, while adding about 2-3 tablespoons of pasta water to the mix. Check for seasoning and plate. 

5. To finish, add a drizzle of lemon infused olive oil to each dish and top with optional crushed red pepper and grated parmigiana cheese. Enjoy!

Market Veggie Wagon Wheel Pasta with Lemon Infused Oil, Photo: NK

Next up, 

Beet Hummus
If there is an easy way to do something, I will find it. My laziness (with regard to certain life and kitchen-related chores) knows no bounds. My husband marvels at my ability to jam pack a dishwasher in ways that defy proven geometric principles...just so I won't have to hand wash that last pot. I learned many of my favorite "shortcuts" from my dad, a guy who liked to cut a few corners when any heavy lifting was involved. He didn't call this being lazy, he called it being efficient. I would have to agree!

Certainly, some kitchen and food preparation work is absolutely worth doing  - if you have the time. But this blog is often about simplifying without sacrificing taste or quality. 

To give you a for instance, I've been meaning to try making beet hummus for the past year, ever since I first ate it last year at a charity reception that featured an all-vegetarian dinner (read about it HERE). What's been holding me back, you ask? Well, the thought of cooking and peeling beets (often a very messy affair) just seemed too daunting. So - since "necessity is the mother of invention", I give you today's easy shortcut for wonderful beet hummus. Canned beets cut the prep time down to minutes and the result is delicious. You can surely make this with fresh beets if you have the time (45 min or so) and inclination, as it's not all that big of a deal. Also, feel free to try some of the ready-prepared fresh beet products out there. Love Beets is one of our favorites.   

The easiest Beet Hummus you'll ever make, Photo: NK

Lazy Girl's Beet Hummus With Lemon Infused Olive Oil
Adapted from a fantastic blog - Dishing Up The Dirt
Serves 8

Ingredients: 
15 Ounce Can Sliced Beets, drained
15 Ounce Can Garbanzo Beans, rinsed and drained
2 heaping Tablespoons Tahini
2.5 Tablespoons Lemon Juice
2 Tablespoons Lemon Infused Oil* Recipe Above (or plain Extra Virgin Olive Oil)
3 large Cloves Garlic
1 scant Tablespoon Ground Cumin
1/4 teaspoon Salt
1/4 teaspoon Black Pepper

Method:
Blend all the ingredients in good blender or food processor until smooth. Taste for seasoning. If you prefer a silkier consistency you can certainly add a bit more tahini or oil. 

Enjoy! 

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!