The Garden Apartment

The anti-muse {and asparagus fennel soup}

Don't get me wrong. Usually my husband is my first consideration when I am cooking meals at home. 

But sometimes, John is my anti-muse.

You see, there are two ingredients in particular that he despises: mushrooms and asparagus. The first has become a true point of contention which is not allowed to be discussed. He does not like mushrooms- period. He doesn't appreciate having them inconspicuously sneaked into dishes or the discussion of potential preparations that may convert him to loving fungus. In fact, this written paragraph may get me into some trouble.

Asparagus, on the other hand, is something of an open ingredient. He's willing to explore it a bit, but usually with little success.

With all this in mind, these are usually the first two ingredients I choose when I am not cooking for my husband. Thus, John is the anti-muse.

This asparagus soup falls into the anti-muse category.

I love this recipe because the ingredients are simple, the preparation is quick, and the finished bowl can be fussed over to look as if the degree of difficulty was much higher. Best of all, I tried it out on John, and he is willing to tolerate one bowl. Well, sometimes.

I made this dish for my recent cooking class at Whole Foods, keeping in mind that asparagus will be coming into season soon. This simple soup can be brightened up with a drizzle of olive oil, some lemon zest, and chopped fennel fronds.

Asparagus Fennel Soup {serves 6}         Printer Friendly Version

Adapted from BonApetit

Ingredients:

• 4 TB butter or olive oil
• 1/2 large fennel bulb, roughly sliced
• 4 large shallots, roughly sliced
• 2 tsp ground coriander
• 2 pounds of asparagus, trimmed and cut into 2 inch pieces
• vegetable or chicken stock, to cover (about 3-4 cups)
• 1 tsp fresh lemon juice
• salt and pepper, to taste
• fennel fronds, finely chopped (optional)

Procedure:

Melt the butter in a large stockpot over medium heat. Add the fennel, shallots, and a dash of salt. Sauté until soft and beginning to caramelize; about five minutes. Add the fresh asparagus and coriander and sauté for one additional minute. Cover with the vegetable stock and simmer for five minutes, until asparagus pieces are tender.

Blend thoroughly in batches, until soup is smooth and creamy. Return to stockpot and add lemon juice, salt, and pepper.

Serve with a drizzle of olive oil or dollop of creme fraiche, and optional chopped fennel fronds.

Good for the Heart {Roasted Portobello with Red Quinoa}

Our family had a bit of a scare recently, when one of our loved ones suffered from heart failure. 

Reflecting on this, we are all working to eat better- and in particular, to choose foods that are good for the heart. In the past two weeks, I've spent a lot of time researching heart healthy diets and learning which food choices are best for the heart. The top ten foods are: dark chocolate, olive oil, avocados, mushrooms, whole grains, pumpkin, salmon, tea, beans, and pomegranate. And of course, there are all the things one should avoid: red meat, fried foods, salted meats, and processed foods-- to name a few.

Thankfully, much of what we already do in our immediate household is good for the heart. We eat unprocessed foods, a lot of vegetables and fruits, and avoid eating red meat. But, for the past few weeks I've been working to improve our habits even more, and to develop some recipes that are especially heart healthy.

I quickly assembled this vegetarian dish as a side for tonight's dinner, though a larger portion would make a nice meal in and of itself. I chose quinoa due to its super-star nutritional profile. Quinoa not only has a high protein content, but it is the only whole grain that is a complete protein. With the addition of a meaty roasted portobello mushroom (full of antioxidants and potassium) and the sweet tanginess of roasted cherry tomatoes, this dish has a pleasing combination of flavors.

If you can't find red quinoa, white quinoa will work just as well.

Roasted Portabello with Red Quinoa

• 4 large portabello mushrooms
• 1/2 pound of cherry tomatoes
• olive oil (about 2-3 TB)
• 1 clove of garlic, sliced
• 2 tsp Italian seasoning, divided
• 1/2 red onion, diced
• 1 large celery stalk, diced
• 1 clove of garlic, minced
• 1 Cup of red quinoa
• 2 Cups of water
• 1/4 cup of kalamata olives, diced
• salt and pepper to taste
• Optional: balsamic glaze (or reduced balsamic vinegar), to taste 

Preheat the oven to 400F. Line two sheet pans with parchment paper, and drizzle lightly with olive oil. Place the cherry tomatoes on one sheet pan; sprinkle with salt, pepper, and half a teaspoon of Italian seasoning. Toss the tomatoes in the olive oil mixture. Place the portobello mushrooms on the other sheet pan with the sliced garlic clove pieces. Sprinkle the mushrooms with salt, pepper, and half a teaspoon of Italian seasoning. Drizzle with olive oil so that the mushrooms are well covered. Place both sheet pans in the oven and roast for 25-30 minutes, until the tomatoes and mushrooms are nicely browned.

In the meantime, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, reduce to a simmer and cook covered for 15 minutes.

While the quinoa is cooking, heat a saute pan over medium heat. Add the onion, celery, minced garlic, and salt and pepper to taste. Saute until softened and just beginning to brown.

When the quinoa is finished, toss with the onion mixture, diced kalamata olives, remaining one teaspoon of Italian seasoning, and roasted cherry tomatoes. Spoon the quinoa mixture atop the roasted mushrooms. Drizzle with balsamic glaze, or a reduced balsamic vinegar.

Enjoy, knowing that you are eating well for your heart.

Root vegetable salad with cranberries, pecans, and orange dressing

I know, I know. Even as I write this, I'm groaning at myself for sharing a raw root vegetable salad just two days before Christmas.

Am I out of my mind?

I mean, really, all month long it's been about desserts and sweets here at The Garden Apartment. You would think I had jumped the farmers market vegetable wagon and adopted a new diet consisting of butter and sugar. 

But folks, I am really craving salads after all the cookies and cupcakes. And I could never forget winter-time root vegetables. 

So, please. Take it or leave it: my root vegetable salad with cranberries, toasted pecans, and orange dressing. 

This salad has the wonderful refreshing crunch of raw vegetables enhanced by the sweetness of apples. An orange-tamari dressing imparts a hint of Asian flavor. If you so desire, add some fresh pomegranate seeds and black sesame seeds for a prettier presentation.

If I do say so myself, it would make a beautiful and healthy addition to your holiday table.

Or, you can bookmark it for the new year, when everyone will be interested in healthy foods again. . . at least until Valentine's Day, anyway.

Root Vegetable Salad with cranberries, pecans, and orange dressing {Serves 4-6}

• 1/2 large celery root, sliced into batonettes
• 2 carrots, peeled and sliced into batonettes
• 1 large apple, sliced into batonettes
• 1 beet (I used a golden, but red would be lovely too), peeled and sliced into batonettes
• 1/4 cup red onion, finely diced
• 1/4 cup dried cranberries (dried cherries would also work)
• 1/2 orange, juiced (about 2 TB)
• 1 tsp fresh orange zest
• 1 tsp rice wine, or white wine vinegar
• 1 tsp tamari or soy sauce
• 1 tsp sugar or honey
• 3 tsp grape-seed oil (or other lightly flavored oil)
• salt and pepper, to taste
• optional: 1/4 cup pomegranate seeds 
• optional: 1/2 cup toasted pecans
• optional: black sesame seeds 

Slice the celery root, carrots, apple, and beets into batonettes. Combine with the diced onions in a large mixing bowl.

In a small bowl, whisk together the orange juice, orange zest, rice wine vinegar, tamari, and sugar. Slowly add the grape-seed oil, whisking the entire time. Whisk until well combined. Taste and adjust seasonings, if necessary.

Pour the dressing atop the root vegetables and mix well. Allow to flavor through for approximately ten minutes prior to serving. Add salt and pepper to taste.

Serve topped with pomegranate seeds, toasted pecans, and black sesame seeds.

Thanksgiving Test Club {and a wild mushroom tart}

Who says you have to wait until Thanksgiving to frantically run around grocery shopping and cooking? Why not do that two weeks prior to the holiday?

That's right. This weekend April of The Food Scribe, Alison of The Humble Gourmand, and I got together for a Thanksgiving test run.

The plan was for everyone to gather at my house at 2PM. Somehow, I had decided to have a relaxing morning in the house. I slowly sipped my coffee, read the newspaper, and browsed the internet. Then at noon I realized I had not showered, cleaned the house, or bought the groceries I needed for my test recipes. If this is any indication of how I will approach a much more extensive Thanksgiving menu, then I am in trouble.

All worries aside, I had planned to test an appetizer and a dessert during our Thanksgiving test run. 

You may have noticed my affinity for tarts, so it should come as no surprise that I decided to prepare a wild mushroom tart as the appetizer and a pear tart for the dessert. But, you'll have to wait to hear about the pear tart until I have perfected it this weekend.

I love mushrooms, and the wild mushroom tart is a very vocal celebration of their earthy taste. They are not hidden amongst other ingredients; they are not simply an enhancement to a dish. No, no. They are the main event of this delicious tart. 

The filling is a saute of mushrooms in butter, shallots, a little garlic, cognac, and fresh herbs. A small amount of custard is poured atop the mushrooms inside an herbed olive oil crust. 

The resulting tart is almost pure mushroom, with just enough custard to help the filling set nicely. Sprinkled with a little gruyere cheese and set atop a flaky crust, it simply melts in the mouth. 

If you want to dress it up a little, serve it with a green salad and some reduced balsamic vinegar on top. Lucky me, I snatched up some pomegranate balsamic glaze for this very purpose.

Wild Mushroom Tart

Adapted from Bon Apetit Magazine, original recipe at Epicurious

Crust Ingredients

• 1 1/2 Cup all-purpose flour
• dash of garlic powder (optional)
• 1/3 Cup olive oil (preferably one with depth of flavor, like a Spanish olive oil)
• 1/3 Cup ice-cold water
• 1 tsp red wine vinegar
• 1 1/2 tsp salt
• 2 teaspoons of fresh herbs (rosemary or thyme), minced 

Combine the Ingredients

In a food processor, pulse the dry ingredients (flour, salt, and garlic powder). Stream the olive oil in and continue to pulse. Next, add the ice water and vinegar until well combined. Finally, add the rosemary leaves.

Shape the dough

Remove the dough from the food processor and shape into a ball. Wrap in plastic wrap and shape into a 1/2 inch thick disk. The plastic wrap will assist you in shaping a smooth disk (use the tension of the plastic wrap to help smooth the dough). Once the disk is the right size, ensure that it is well wrapped and allow to rest in the fridge for at least one hour.

Make the filling

Ingredients

• 1 package of dried porcini mushrooms
• 6 TB unsalted butter
• 6 ounces of crimini mushrooms, sliced 
• 6 ounces of assorted wild mushrooms, sliced 
• 2 shallots, minced
• 1 large garlic clove, minced
• 3 TB Cognac or brandy
• 2 TB chopped fresh herbs (rosemary or thyme)
• 3/4 Cup heavy cream
• 2 large egg yolks
• 1 large egg
• 2/3 Cup grated Gruyere cheese
• salt and pepper, to taste

Procedure

Place the porcini mushrooms in a bowl and cover with hot water. Allow to hydrate for 30 minutes, then remove porcini using slotted spoon. Slice. Reserve porcini liquid.

Heat a large saute pan over medium-high heat. Add the butter to the pan; add porcinis, criminis, and other mushrooms. Season with salt. Saute until the mushrooms are golden brown. Add the shallots and garlic to the pan; saute for 1-2 more minutes. Add the cognac and reserved porcini liquid. Simmer until the majority of the liquid has cooked off or absorbed into the mushrooms. Remove from heat and stir herbs into mixture. Let the mixture come to room temperature.

Preheat the oven to 375 F.

Whisk together cream, eggs, and a pinch of salt and pepper. 

Assemble the tart

Remove the tart dough from the refrigerator and roll out into tart pan. Line the dough with parchment and fill with pastry weights or beans. Bake in the oven for 15-20 minutes, until crust is beginning to turn golden. Remove from the oven. Remove the parchment and pastry weights. Prick the bottom of the crust with a fork. Return the crust to the oven and allow to bake for 5 more minutes (this will allow the bottom of the crust to bake).

Remove from the oven and allow to cool for about 10 minutes.

Sprinkle half of the gruyere on the bottom of the crust. Cover with the mushroom mixture. Pour the custard mixture evenly over the mushrooms, then sprinkle with the remaining cheese.

Bake in the oven for about 15 minutes, or until the custard is set.

Delicious. Now, if I can only perfect that pear tart before Thanksgiving.

Buffalo Wings with Blue Cheese Sauce {deep fried deliciousness}

Call me a snob if you like, but it's quite possible that I have stronger opinions regarding the preparation of buffalo wings than most other foods.

It all began when John's friend Matt started the tradition of making buffalo wings every time we came over to watch Virginia Tech football. Certainly, I had tried wings prior to eating Matt's. In my college days I'd enjoyed eating at wings' joints that served up excessive flavors. But, being uninitiated to the true buffalo wing, I had always opted for flavors like teriyaki or ginger lime {what a sissy I was!}.

But Matt's wings were different.

You see, these were the real deal and the best I had ever tasted. From the crunchy texture of the deep fried skin, the tender juiciness of the chicken, to the spicy sauce which was the perfect thick consistency.

A trip to Buffalo's self-proclaimed creator of the buffalo wing, The Anchor Bar, confirmed that Matt's wings were indeed on a level which would make Buffalo natives proud.

I was determined to learn his technique. As it turns out, he has two. Sometimes, he deep fries the wings. Sometimes, in an effort at healthiness, he grills them. Both are delicious, but I opted for the less healthy deep fried option {this decision prompted my husband to suggest that I am on a never-ending quest to clog his arteries}.

Here are my basic rules of buffalo wings. 

1. They should be deep fried or grilled until the skin is browned and crispy. The objective is a crispy outside.

2. Breading buffalo wings is a mortal sin as far {as I'm concerned, though you can consult your own dogma}. The breading adopts an undesirable sogginess once the sauce is added, taking away from the crispy skin.

3. The wings should be tossed in hot sauce. Some stop here, which is fine. I've found that if they are then quickly baked at a high heat, it thickens the consistency of the sauce a bit and helps it adhere to the wing.

4. (optional, but strongly recommended) Serve with blue cheese dipping sauce.

Of course, this just wouldn't be The Garden Apartment if these wings weren't from a local farmer's market. I purchased these organic, naturally raised chicken wings from EcoFriendly Foods at the DuPont Circle Fresh Farm Market.

Buffalo Wings with Blue Cheese Sauce

One dozen wings serves 3-4 people as an appetizer or snack

• 1 dozen chicken wings
• 3 TB hot sauce of your choice (I recommend Franks Hot Sauce) 
• 3 TB butter  
• canola oil, for deep frying 

Blue Cheese Sauce 

• 1/4 Cup Sour Cream
• 2 TB Mayonnaise 
• 2 TB buttermilk 
• 1/4 Cup crumbled blue cheese 
• 1 tsp white wine vinegar 
• 1/2 clove garlic, finely minced 
• dash of Worcestershire sauce 
• salt and pepper, to taste 

Make the Blue Cheese Sauce

Combine all of the ingredients. Cover and refrigerate until ready to use (can be made up to two days in advance).

Make the Wings

Heat the oven to 400 F. Line a large baking sheet with parchment or aluminum foil and spray lightly with canola oil. Set aside.

Fill a large heavy bottomed pot halfway with canola oil. Heat to a temperature of 400F. Deep fry the chicken wings until the skin is crispy and golden brown. Remove from the oil and drain on paper towels.

Mix the hot sauce and butter in a large bowl. Toss the wings in the mixture, then place on the lined baking sheet. Bake in the oven for about 5 minutes until the sauce's consistency thickens.

Serve with blue cheese sauce, carrot sticks, and celery sticks.

Valentine's Day tapas: Small plates, Big romance

Reminiscing about a special honeymoon in Spain, The Garden Apartment put together a romantic small plates dinner for two. The "Hallmark Holiday Crew" has also put together some great Valentine's Day treats, so be sure to send some love to Amy at Eggs on Sunday {and her Valentine's Day brunch} and Grace at A Southern Grace {and her Red Velvet Cupcakes.}

It was February of 2008. John and I had been married for just a few months. It was the time of year when the weather turns dreary and moods are understandably low. The romance was (perhaps) a bit lacking. 

Though I typically frown upon the commercialism of holidays like Valentine's Day, I decided to use the day as an opportunity to up the romantic ante. But, rather than go out and buy a sappy card or bunch of embarrassing balloons with messages of love streaked across their bulbous shapes, I did something a little more personal.

Thinking back to our honeymoon, I remembered a meal we had eaten in Paris: steaks with pepper sauce and the cheesiest imaginable mashed potatoes served directly from a copper pan. I recreated the meal for John, and amazingly it took us (in terms of romance) right back to Paris.

Isn't it amazing how a flavor, a taste, or a simple sensation can take you back to a particular place or a specific moment in time?

This year I decided to recreate some foods we ate in Spain, where we spent the last ten days of our honeymoon. I mean, who wouldn't want to be taken back to this little street?

An avenue in Sitges, Spain-- just south of Barcelona

Or this beach?

Los Canos de Meca, Andalucia, Spain

Or the little town of Vejer de la Frontera?

The view from our bed and breakfast looked like this:

I dare say, even if you've never been to Spain, you wouldn't mind eating food that could simply make you imagine yourself there. 

Am I right?

El Palmar de Vejer- a beach that truly felt endless and sparsely occupied

With this in mind, I put together a little menu of Spanish tapas for our (pre) Valentine's Day celebration. 

One food that stood out was the pork. Seriously. We ate an impressive amount of pork all throughout Spain: Serrano ham, chorizo, and other pork products whose names have slipped my memory.

Proudly displayed hams, a common scene in restaurants throughout Spain

At one point, we were certain we had ordered Serrano ham, but our poor Spanish speaking skills actually solicited a plate full of deep fried bacon. It was delicious, and we made deep guttural noises while we sucked it all down. 

Our stomachs, however, were not so happy about it a few hours later. 

So much for romance. For our tapas menu, I would stick to non-fried Spanish pork products. 

In another instance, we were set on eating at a certain restaurant our trusty guidebook had recommended in Sevilla. The line to get into this restaurant, however, kept us wandering around eating at non-guide book restaurants. 

We learned that everyone seems to use the same guidebook, and everyone seems to believe it to be the gospel-- as I do.

My nose stuck in the guidebook, a habit which John found amusing

At one restaurant we stopped in while waiting for the line get smaller at the non-guide book restaurant, all we ordered were olives, a decision which greatly bothered our surly waiter. Despite this, the olives were well worth the waiter's attitude: the enormous green orbs had the most perfect briny flavor. 

That same night, after walking by the recommended guide book restaurant's long lines one more time, we stumbled down several winding streets into a candlelit restaurant with beautifully tiled walls. We ordered the papas bravas, a dish we'd enjoyed at other places. These papas bravas, however, were divine. The sauce was more savory than the others had been-- seeming to have spices of saffron and the slight spice of roasted peppers. We drooled over them and forgot all about the guide book.

The next day we tried to find that restaurant again with no luck. 

We did, however, finally get a seat at the guide book restaurant. And you know what? It wasn't all that great. It's funny, but I don't even remember what we ate there.

The point of this lengthy dialogue is this: food can take you back. Whether it's an exotic locale or simply a homemade meal from a happier time, a single dish can inspire happy memories and a little romance.

With no further ado, here was the menu for our Valentine's Day trip down small plates memory lane.

• Warm olives with garlic and citrus zest
• Roasted Almonds with Smoked Spanish paprika 
• Apple, Manchego, and Serrano Ham Toasts (recipe below)
• Papas Bravas (click here for recipe)  
• Shrimp and Chorizo skewers (previously made here)
• White Sangria    

The olives were simply warmed in a sauce pan with some olive oil, sherry, orange and lemon zest, garlic slices, and thyme. Yum.

For the almonds, I mixed some salt, pepper, oregano and smoked paprika. I tossed the almonds in the mixture and roasted them in the oven at 325 for about fifteen minutes. They were simple and delicious.

The next tapa was a bit locally inspired, with a whole lot of help from Spain. I picked up some great mutsu crispin apples from the Bigg Riggs Farm booth at the Alexandria Farmers Market and combined them with Manchego cheese and Serrano ham.

Apple, Manchego, and Serrano Toasts

• 1 loaf of French bread, sliced 
• 4 slices of Serrano ham (you could substitute another salted pork)  
• several thin slices of Manchego cheese  
• 1 green apple, thinly sliced  
• 3 TB EVOO, plus extra for drizzling 
• 1 garlic clove, thinly sliced   

salt and pepper, to taste 

Preheat oven to 350 F. Place bread slices on a cookie sheet and bake until lightly browned, about 10-15 minutes.

In the meantime, heat 3 TB of olive oil and the thinly sliced garlic until warm. The garlic should fizz a little, releasing its flavor into the oil.

Remove the bread from the oven and brush with the garlic-infused olive oil. 

Assemble: On each toast place: one slice of Manchego cheese, a thin piece of Serrano ham, and one-two apple slices. Drizzle with olive oil and salt and pepper to taste.

Enjoy immediately.

* * * * * * * * * * * * * * * 

I'm sorry to tell you that the white sangria swept me off my feet and I failed to document anything past the toasts. 

However, Amy at Eggs on Sunday smartly put together a romantic Valentine's Day brunch. Here's a sneak peek of her heart shaped citrus and cranberry scones for you to drool over:

You'll have to visit Eggs on Sunday to see the rest of the menu.

Grace, of A Southern Grace, whipped up these dreamy looking Pink Velvet Cupcakes. Check them out!

Happy Valentine's Day everyone!

Is there a food that takes you back to a special place or time spent with someone you love? Write in and share your love with The Garden Apartment this Valentine's Day!

Acorn Squash Ravioli {waiting in the wings}

This little guy has been waiting in the wings for a long time. 

 

Or rather, he's been sitting in my fridge since November. At that point in time, the weather was much warmer and I was happily farmer's-marketing every weekend. I found my acorn squash at the Bigg Riggs booth at the Old Town Alexandria Farmer's Market and was so smitten with him that I proceeded to take him home for a little photo shoot in my neighborhood. 

I had to be very inconspicuous while photographing him, given how nosy neighbors can be. I didn't want anyone thinking I was a little looney and all, you know, taking photos of a squash and a couple of pumpkins. Upon exiting the garden apartment, I safely concealed him in a hip-looking bag and wandered off to a quiet spot which seemed free of curious dog-walkers and stray afternoon strollers. 

I don't think anyone saw me.

So, that was me, two months ago. Smitten and in-love as I could be with my acorn squash. That is, until he landed a spot in my crowded fridge. 

Where I proceeded to forget about him for an entire two months while I ate things like this, this, and this. 

But, he's been a good sport through all the rejection. He's held up well, and was perfectly fit and prepared to be the object of my affection again. You see, that's the wonderful thing about winter fruits and vegetables. They have an amazing shelf life.

I decided to feature him in acorn squash ravioli. He would be the main star of the dish, slowly roasted before being pureed with a mixture of onions, garlic, sage, ricotta, and parmesan cheese. Then, he would be wrapped in wonton wrappers, boiled quickly, and covered in a sauce of browned butter and fresh sage. 

Isn't that worth waiting for? 

With no further ado, here is the recipe.

Acorn Squash Ravioli with Sage Butter  View Print Friendly Version 

Serves 4 (Main Course) or 6 (Appetizer)

• 1 acorn squash, diced and roasted*
• 1/4 Cup yellow onion, diced 
• 2 TB fresh sage, choped
• 1 TB butter 
• 1 garlic clove, minced 
• 1/4 Cup Ricotta Cheese 
• 1/4 Cup Parmesan Cheese 
• 1/2 tsp nutmeg  
• 1/2 tsp sherry vinegar 
• dash of red pepper flakes 
• salt and pepper 
• 1 package of wonton wrappers 
• semolina flour or cornmeal (for dusting) 
• small bowl of water (for preparing the ravioli) 
• 4 TB butter 
• 2 tsp fresh sage (+ more to taste) 
• walnut oil (optional) 

Make the Ravioli Filling

Pre-heat the oven to 350 F. To get maximum flavor from the squash, peel the rind and dice into small cubes. Place the cubes on a foil or parchment lined baking sheet and drizzle with olive oil. Roast for 30-45 minutes until all sides are nicely caramelized. *Note: If you don't have the time (or patience) to peel the squash and cube it, you can alternatively follow this procedure: halve the squash. Place each half cut-side down on an oiled parchment-lined baking sheet. Bake for 30-45 minutes.

 

In the meantime, warm 1 TB butter in a medium sauce pan. Saute the onions and 2 TB chopped sage until the onions are transparent. Add garlic, salt, and pepper. Saute for one minute longer, then set aside.

When the squash is finished roasting, combine the squash, onion mixture, ricotta cheese, parmesan cheese, nutmeg, sherry vinegar, and red pepper flakes in a food processor. Pulse until the texture is creamy. Add salt and pepper to taste.

 

Assemble the Ravioli

Lightly cover a piece of parchment paper with semolina flour or cornmeal (this will prevent the ravioli from sticking). Have ready: a stack of wonton wrappers, a small bowl of water, a brush, additional semolina flour or cornmeal.

Place 1-2 tsp of squash filling in the center of the wonton wrapper.

 

Brush the outside edges of the wonton wrapper with water. 

Fold the two outer points of the wonton wrapper together to make the wonton into a triangle. 

Press from the inside of the ravioli (near the filling) outward to seal the ravioli. This will help to remove any air bubbles that might be on the inside. 

 

If necessary, fold over any extra dough on the outside to make a neater shape.

Repeat this process until all of the squash filling has been used. This recipe should make between 30-40 raviolis.

 

Place the raviolis in a large pot of simmering water for 3-5 minutes. Due to the delicate nature of wonton wrappers, you may want to test one ravioli before cooking all of them. Serve with sage butter sauce, or your sauce of choice. If you'd like to make these ahead of time, they can be frozen in an air-tight ziplock bag, and then prepared at a later time.

Make the Sage Butter Sauce

Heat 4 TB butter in a sauce pan over medium heat until it begins to brown. Add 2 tsp of freshly chopped sage, salt, pepper, and a dash of walnut oil (optional). Serve atop acorn squash ravioli immediately.
            

                       -------------------------------------------------------------------------------

I hope you enjoy this recipe, and please let me know if you try it.

As for myself, I will be taking a long weekend away from cooking in order to celebrate John's birthday. We are off to New Orleans. And look- he received the perfect present to prepare himself for impromptu jam sessions in the French Quarter.

If only he knew more than the three glorious "power" chords from the instructional DVD that came with the guitar. 

Ah well, we'll have a good time anyway.

Thanksgiving Virtual Buffet: Fennel, Apple, Cranberry Stuffing, Brussel Sprouts with Virginia Ham, and much more

Five foodies gather together virtually to give thanks. . . and to help you select some delicious dishes for your own Thanksgiving Feast.

We've certainly come a long way since the first Thanksgiving celebration in 1621. Could the pilgrims or the Wampanong Indians- who reportedly actually ate such things as venison and even lobster- have imagined the traditions we now associate with our annual harvest celebration? From the Snoopy Balloon parading in New York City's Macy's Day Parade, to our national leader officially pardoning a turkey, and the endless football watching (which I will undoubtedly endure this holiday), we've really incorporated some interesting traditions into this harvest celebration. 

And now, I bring you something the pilgrims and Indians truly could not have imagined: a virtual Thanksgiving celebration. 

As you prepare to set your own table this Thursday, and to welcome family and friends to feast and give thanks together, consider this delicious spread (pictured above).

• Thanksgiving Turkey from Sue of Feel Good Eats
• Celery Root, Parsnip, and Apple Puree from Amy of Eggs on Sunday  
• Fennel, Apple, and Cranberry Stuffingg from me (continue reading this post) 
• Brussel Sprouts with Virginia Ham from me (continue reading this post)   

 And because we're such a sweet bunch of food bloggers, plenty of desserts:

• Squash and Apple Bake from Amy of Eggs on Sunday 
• Apple and Pecan Tart from Kristin of The Kitchen Sink
• Sweet Potato Cake with Praline Pecan Topping from Grace of A Southern Grace 

 We'll start with my recipe for Fennel, Apple and Cranberry Stuffing.

This recipe takes basic stuffing and adds a few simple additions to add some layers of flavor, texture, and color. The fennel adds a slight licorice flavor, the apple adds a bit of sweetness, and the cranberry provides a nice tang.

Ingredients

4 cups fresh bread cubes, toasted *

a few sprigs of fresh thyme

1 TB fresh sage 

2 tsp fennel seeds 

6 TB butter + extra for the baking dish and the top

1 cup onion, diced (about half of a large onion)

2 large celery spears, diced

1/2 head of large fennel bulb, diced

1/2 Pink Lady or Braeburn apple, diced

1/4 cup fresh cranberries, sliced into small pieces

salt and pepper to taste

1 1/2 cups chicken stock + 1/2 cup extra

* To make the toasted bread crumbs, I recommend buying a fresh loaf of bakery bread. An Italian bread or a sourdough would work nicely. Cube the bread into 1/2 inch pieces. Place on a foil lined baking sheet and bake in a 350 F oven until the bread is dried out and slightly crisp to the touch. You can do this step a day or two ahead to save time on Thanksgiving.

Preheat the oven to 350 F. Coat a medium baking dish with 1 TB of butter.

Heat the 6 TB of butter over medium heat in a large skillet. Add the onion, fennel, and celery to the pan and cook until the vegetables have lightly caramelized, but not browned.

In the meantime, prepare the apples and cranberries.

In a large bowl, mix the bread cubes, fresh thyme, fresh sage, fennel seeds, the cooked vegetables, diced apples, diced cranberries and salt and pepper. Combine well.

Add the chicken stock to the mixture in the bowl and mix well. If necessary, add a little extra chicken stock to absorb into the bread cubes.

Place the bread mixture into the buttered baking dish. Drizzle the additional 1/2 cup of chicken stock over the mixture. Cover with foil and place in the oven for 30 minutes.

Remove from the oven and discard the foil. If desired, dot the top of the stuffing with butter. Return to the oven for 10 additional minutes, or until the top is golden brown.

Serve alongside roasted turkey or chicken.

Of course, Thanksgiving wouldn't be Thanksgiving without a lot more food to gorge yourself on. This next recipe will help you to feign health consciousness: brussel sprouts. *Ignore the large quantities of butter and salted meats to maintain that "healthy" feeling. 

Brussel Sprouts with Virginia Ham

This recipe keeps the focus on the tender and fresh brussel sprouts. The addition of Virginia ham adds a contrasting flavor to perfectly complement the sprouts sweet flavor. The ham can be sauteed a few days ahead of time, making the prep time for this recipe a mere 15 minutes on your Thanksgiving day.

Ingredients

• 2 cups of raw brussel sprouts
• 1/4 Cup water 
• 2 TB butter 
• 1/4 cup Virginia ham, diced into 1/4 inch pieces and sauteed* 

  * The Virginia ham can be diced and sauteed several days in advance to make for a quick assembly of this recipe. Simply store in the refrigerator until ready to add to this recipe.

Place brussel sprouts and water in a medium frying pan over medium heat. Cook for about 5 minutes until brussel sprouts are bright green-- adding a little more water if necessary. 

Once water has evaporated, add 2 TB of butter. Allow the brussel sprouts to saute so that they are slightly caramelized-- about 3-5 more minutes. Add diced Virginia ham until just reheated. 

Serve immediately. 

                         *   *   *   *   *   *   *   *   *   *   *   *   *   *   *   *   *   *   *

I hope you enjoyed these Thanksgiving side dishes. Now, head on over to visit Amy, Grace, Kristin, and Sue for more great Thanksgiving feast recipe ideas.

Pumpkin Week Part One: Pumpkin Soup with Brandy Cream

I promised, and here it is: your first installment of pumpkin week. I'll begin with a smooth and creamy first course, my recipe for pumpkin soup with brandy cream. 

Now, I can't take all the credit for this recipe. You see, a few years ago, John's aunt had this idea to give away soup ladles along with a soup recipe. The recipe we received was for sweet potato soup with rum cream, which has turned out to be a memorable combination (and we still have the ladle- thanks Aunt Connie).

After pureeing the fresh pumpkin and toasting the seeds this weekend (instructions here), I really wanted to make soup.  Previously I have made disappointing squash soups which had too many other flavors competing with the mild squash flavor. Or, some recipes added too much liquid- making the soup's consistency poor. Learning from past mistakes, I decided to use chicken stock and heavy cream to thin out the recipe. I felt that both of these liquids would only enhance the pumpkin taste, rather than take away from it, with the bonus of the heavy cream adding creaminess to the soup.

The soup is tasty by itself, but what really puts it over the top is the addition of a brandy cream, swirled into the soup just before eating it. I simply stirred together heavy cream, apricot brandy, a small amount of lemon juice, and a little sugar. Need I say more?

Here is the recipe.

Pumpkin Soup with Brandy Cream

This recipe makes four first course servings.

• 1/2 onion, diced
• 1 TB canola oil 
• 1 tsp curry powder
• 1 TB dry white wine
• 2 Cups Chicken Stock (or water)
• 3 Cups Pumpkin Puree
• 1 tsp paprika
• a few dashes of cayenne pepper
• 1/2 Cup heavy cream  
• 2 TB fresh sage, minced  
• 1/2 tsp nutmeg
• salt and pepper, to taste
• toasted pumpkin seeds (optional) 

Heat the canola oil over medium heat in a heavy bottomed sauce pan. Add the diced onion and curry powder. Saute until the onion is softened.

Add the white wine and saute for 1 minute. Add the chicken stock (or water), pumpkin puree, paprika, and the cayenne pepper. Cook over low heat for 10 minutes. 

Add the 1/2 Cup of heavy cream.

Add the fresh sage, nutmeg, and salt and pepper to taste.

Keep warm over low heat while you mix together the brandy cream.

For the brandy cream

• 1/4 Cup Heavy Cream
• 1 TB apricot Brandy (you could substitute rum or another flavored dark liquor here)
• 1 tsp fresh lemon juice
• dash of sugar

Combine all brandy cream ingredients.

Ladle the pumpkin soup into serving bowls and swirl the rum cream into each one. Garnish with fresh sage leaves or toasted pumpkin seeds.

While you're enjoying the first course, I will be putting together the main feature: chicken with spicy pumpkin sauce.

Stay tuned for the next installment!

You Say Tomato, I say Roasted Tomato Tart {with caramelized onions}

This savory tart featuring roasted tomatoes is made with an olive oil rosemary crust topped with layers of mascarpone cheese mixed with roasted garlic, roasted tomatoes, and finally, some slowly caramelized onions. Read about the recipe's creation, or scroll down for instructions on making this yourself.

 

Ramona, of The Houndstooth Gourmet, is hosting an event "You say tomato, I say tomahto" devoted to the summer tomato. And how could I resist participating?  I love tomatoes. This summer has been full of new tomato discoveries for me, as I've sampled various heirloom varieties that can't be found at most grocery stores. From my first introduction to the very tasty Mr. Ugly tomatoes to the tiny little yellow tomatoes used as the foundation for this recipe, I've loved them all. Though, if I had to pick, these little yellow ones may be my favorite. They are so sweet and so tangy at the same time. My first introduction to them was from D & S Farms out of southern Maryland. However, these particular beauties pictured were purchased from Anchor Farms at the Sunday DuPont Circle Farmer's Market.

And in honor of this tomato, I created this savory sweet tomato tart. Although, you should feel free to substitute your favorite tomato: big or small, tangy or sweet. In fact, I was compelled to add some sliced tomatoes into my tart, to vary the color and add some interest. I selected a green zebra tomato, and a deep red tomato whose name has now slipped my memory.

After overcoming  my initial fears of making crust with this sweet tart, I just can't seem to get enough of tarts. A whole new world has opened up to me, and I simply had to create a tart with my favorite tomatoes. {It only seemed fair.}

But, this tart shell couldn't be the same one I used for my peach tart. It had to be flaky, that was for sure. But, it needed something different: an herb or a rich flavor.

In the past few months, I've been amazed by La Tartine Gourmande's creativity: she makes seemingly endless varieties of tart shells, using different types of flour and oil. In fact, after my initial tart success I had the courage to try one of her original recipes, using a hazelnut oil for the tart crust. It was a success, and I knew my tart-fearing days were far in the past.

This time, I wanted to make the crust with olive oil- that seemed like the right flavor. I selected a hearty olive oil- a Spanish one with a nice depth of flavor. And to make this crust extra special, I added some freshly minced rosemary leaves.

Of course, the crust was not the only challenge here. I realized that the high water content of the tomatoes could destroy my vision of flaky crust and flavorful filling. How could I get the tart to be delicious without ruining the crispy crust into a soggy tomato mess?

Some research revealed three solutions:

1. Baking the crust for 20 minutes prior to adding any filling.
2. Putting a layer of spreadable cheese on the bottom of the tart.
3. Pre-roasting the tomatoes, to let some of the juices evaporate.

Genius. I felt ready to go, and I just had to find the right combination of cheese, tomato, and additional toppings. It took some time, but I can now say with confidence that this roasted tomato tart topped off with caramelized onions and fresh herbs is something I will make over and over again (until the last summer tomatoes are gone). Simply stated, it was delicious.

Here is my recipe for Roasted Tomato Tart with Caramelized Onions:

It's best to view this tart in components. The crust and topping ingredients are listed separately. Each component is written out into steps to make the process clear and easy for you to follow (or adapt to your own preferences). 

Crust Ingredients

• 1 1/2 Cup all-purpose flour
• dash of garlic powder (optional)
• 1/3 Cup olive oil (preferably one with depth of flavor, like a Spanish olive oil)
• 1/3 Cup ice-cold water
• 1 tsp red wine vinegar
• 1 1/2 tsp salt
• 2 sprigs of rosemary, minced (about 2 TB)

Combine the Ingredients

In a food processor, pulse the dry ingredients (flour, salt, and garlic powder). Stream the olive oil in and continue to pulse. Next, add the ice water and vinegar until well combined. Finally, add the rosemary leaves.

Shape the dough

Remove the dough from the food processor and shape into a ball. Wrap in plastic wrap and shape into a 1/2 inch thick disk. The plastic wrap will assist you in shaping a smooth disk (use the tension of the plastic wrap to your advantage, in other words). Once the disk is the right size, ensure that it is well wrapped and rest in the fridge for one hour.

{So now, let's give some attention to those other ingredients, while we're waiting.}

Topping Ingredients

• One Cup Onion, thinly sliced
• 1 TB butter, more if desired
• 1 tsp fresh basil, thinly sliced
• 1 tsp fresh rosemary, minced
• 2-3 cloves of garlic, skins-on
• 1/2 Cup mascarpone cheese
• 2 tsp crumbled feta cheese {optional}
• 3 Cups baby tomatoes, halved {you can substitute large tomatoes, sliced, or you can mix-and-match, as I did here}
• 1 TB olive oil
• 1 clove garlic, minced

Caramelize the Onions

Heat 1 TB of butter over low heat in a large skillet. Add the onions and slowly caramelize them. {In my kitchen, this means one whole hour of slow cooking in butter.} Add a dash of salt, and stir from time to time. When the onions are nicely browned and perfectly caramelized, turn the burner off. Add the fresh herbs (rosemary and basil). Mix. Set aside.

Make the cheese spread

While those onions are working their magic (I mean, you've got a whole hour to wait for them) throw the 2-3 cloves of garlic, skins-on, into a small skillet on high heat. Toss every few minutes. When the skins have browned on both sides, remove the garlic from the skillet. Once cooled, remove the skins and mash the garlic pulp with a fork. Place in a small bowl.

Add the mascarpone cheese to the bowl and mix thoroughly. If desired, add 2 TB of crumbled feta cheese. Season the mixture with salt and pepper, and place in the refrigerator.

Prepare the tomatoes

Here is where you need to pay attention. Depending on the type of tomato you have, you may want to do this differently. Me- being a complicated girl and all- I chose to use both baby tomatoes and larger sliced tomatoes. You certainly don't need to do this. I just happened to have them on hand and thought they would look good together. Let me start by explaining the baby tomatoes.

1. The baby tomatoes should be halved. Place them in a skillet with 1 TB olive oil and saute over medium heat for about 10 minutes. Add 1 clove of minced garlic and saute for 2 more minutes. Set aside for later.
2. Sliced large tomatoes: I fear that the sliced tomatoes would just fall apart in a sauce pan. I put my sliced tomatoes on a foil lined baking sheet, drizzled them with olive oil, then roasted them in the oven at 250 for about 45 minutes. Mix in some minced garlic after removing them from the oven.

Putting it all together: the fun part

Pre-heat the oven to 400 F. {If you roasted the tomatoes in the oven, they should be out by now, so just increase the temperature.}

1. Form the crust.Remove the crust from the refrigerator. Roll out the dough on a clean, lightly floured surface. Roll it until it will comfortably fit into a 9" pie pan. Place in the pan, and press around the outer edges to create a pretty crinkle. Put the empty crust into the pre-heated oven and bake for 20 minutes until it begins to get slightly golden. Remove, and allow to cool off for 10-15 minutes.

Important: Reduce the oven temperature to 350F.

{Note: at this time, take the cheese spread out of the fridge and allow it to warm up a bit. It will spread more easily.}

2. Let the assembly begin!

Begin by spreading the cheese mixture over the crust.

 

Layer the tomatoes on top of the cheese. {Make them look pretty, if you like.}

 

Put this in the oven and bake for 20 minutes.

Remove from the oven. Add the caramelized onion mixture on top. Return to the oven and bake for 3-5 more minutes.

3. Eat and Enjoy! Let the tart cool off {if you can resist the temptation to immediately dive in}.

The roasted tomato tart is delicious served warm or cold. It would be excellent served alongside a fresh garden salad.

So, you may say tomato or tomahto, but right now I am singing the praises of this roasted tomato tart.