Orecchiette with Broccoli Rabe and Sausage

This is a simple but festive looking dish. I like to get a head start by cooking the sausage ahead of time. I actually microwave it for a few minutes (horrors!) until it is partially cooked then, once it is firm enough, I cut it into bite size slices and sear it in the sauté pan. Alternately it can be grilled until cooked through.

1 pound sweet Italian sausage cooked through and sliced into bite size rounds
1 large bunch or broccoli rabe, thick stems removed
1 pound Orecchiette
5 cloves of garlic (medium size) peeled and minced
3 tablespoons olive oil, plus 1 additional cup for sauce
Pinch of red pepper flakes
Pinch of kosher salt

Place the pasta on to boil; it should take about 12-13 minutes to cook. When the pasta has about 3 minutes or so left to cook, place 3 tablespoons of oil into a large sauté pan, over medium high heat. Add the broccoli rabe and cook it until it wilts, about 2-3 minutes. Add in the 1 cup of olive oil, garlic, red pepper flakes, and kosher salt stir and cook on medium for 1 minute. Add in the Drained pasta and cooked sausage and toss before serving.

Aebleskiver (Danish round pancakes)

Every cook shop has been selling these ebleskiver pans lately. These pans used to be sold only in Danish or Scandinavian stores. There is a myth that Pancake batter can be used in these pans. Well, you can use pancake batter but it makes for very heavy dough. I prefer this light home made version. Filling can be anything from jam to lemon curd to chocolate chips.

About 2 tablespoons of melted butter to brush the pan with
1 chopstick to turn the pancakes with
4 eggs, separated
¾ cup heavy cream
1 lemon juice and zest
2 ½ Tablespoons sugar
¾ teaspoon kosher salt
1 Teaspoon vanilla extract
1 teaspoon baking powder
2 cups flour
Favorite filling such as jam, nutella, lemon curd (about a half of a teaspoon per pancake)


In your stand mixer fitted with a whisk attachment, beat the egg whites until stiff peaks form. Set aside.

Into a medium mixing bowl, combine the heavy cream, lemon juice, and zest. Stir to combine. Add in the egg yolks, sugar, salt, vanilla, baking powder, and flour. Stir with a wooden spoon then with a whisk until most of the lumps are gone. Fold in the egg whites.

Place pan on medium high heat. Brush the holes with a light coating of butter. Fill the hole up ½-3/4 of the way with batter. When you start to see the batter bubbling (as with pancakes) you can add about a half of a teaspoon of your favorite filling. Then with your chopstick you will flip the cake over. Finish cooking on second side for a minute or so. You may need to adjust the heat while cooking as needed.

Simple slow cooked Black beans

Here is a very simple method for slow cooking spicy black beans. You can use these beans as part of casserole dishes, as side dishes (I am serving them with Pernil pork) or as the base for a re-fried bean recipe.

2 pounds black beans, rinsed well then, soaked overnight in enough water to cover (You may need to top off the water from time to time
1 quart chicken stock
8 cloves of garlic, peeled and roughly chopped
1 green pepper, cored and roughly chopped
1 can 7.5 oz Chipotle Chiles in Adobo, you will use the whole can and the sauce- I roughly cut up the chilies with a kitchen scissors

Drain the beans, which have been soaked. Place them in a slow cooker. Add in the chicken stock, garlic, pepper, and can of chilies and the sauce. Cook on high for 4 ½ to 5 hours stirring once during cooking.

Friends

I just read a wonderful comment in the Tuscan Cooking post below. A reader who saw and enjoyed this blog wrote in a wonderful note describing to me how recipes had touched their life. I cannot tell you how happy it makes me to hear people enjoying food and sharing their joy with friends. Thank you all who read this blog, for sharing your thoughts ideas and stories with me.
I hope you like the pumpkin soup recipe below. It was serves as part of a “wine tasting with friends” dinner, which focused on the region of Napa.

Pumpkin Soup from Janet/Alice

Here is a pumpkin Soup dish that a friend made as part of a "Napa wine tasting" nite. I wanted to share it with you since so many Pumpkin soup dishes start with- buy a large pumpkin and roast it... what a mess! This one came from my friend janet via her fried Alice. Enjoy!

6 cups Chicken Broth
2 cups Heavy cream
1 can Pure Pumpkin ( 29 or 30oz can)
6 Table spoons of Dark brown sugar
1 Teaspoon cumin
1 Teaspoon Chili powder
1 Teaspoon ground coriander
1/8 Teaspoon nutmeg

Bring Chicken and cream to a boil.
Wisk in remaining of ingredients in order.
Reduce heat and simmer till it thickens ( about 20 minutes).
Salt and pepper to taste ( I didn't use any).
Cheddar cheese and Cilantro for presentation

Waldorf Salad

This is an updated version of a classic American dish, often served during the holiday season. I love to begin making it during the “Apple Harvest” season. It is the perfect way to use up apples from a trip to the apple orchard. This classic dish can become quite elegant by thinly slicing the apples and stacking them on top of some fresh greens. The dish can become a hearty main course by adding in a cupful or so of freshly roasted chicken.

2 ¼ to 2 ½ cups of apple slices- remove core and slice as thin as possible, about 1/8”
Immediately toss the apples in lemon juice (I used 2 red delish and 1 granny smith the get the amount of apple slices necessary, and I like the combination of tart and sweet. If you are using smaller heirloom apples you may need more than 3 total)

2 tablespoons lemon juice- immediately toss the apples in lemon juice as you are slicing them so they do not turn brown
1 cup toasted walnuts
½ cup dried cranberries
Plus a handful of fresh salad greens to garnish – a mix is fine, arrugula would also be nice

Dressing
2 Tablespoons apple cider vinegar
2 Tablespoons Hazelnut oil (or other nut oil)
1/8 Teaspoon Kosher salt
¾ cup Hellmann Mayonnaise
½ Teaspoon Dijon Mustard

Into a medium-mixing bowl place the Apples in lemon juice, walnuts and cranberries (and chicken if using).

In a Small bowl, whisk the dressing ingredients together to just combine. You can hold back a few cranberries or nuts to use as garnish) Pour the dressing over the apple mixture. Toss to combine. Place a bit of salad greens beneath each serving of Waldorf salad. Garnish with extra nuts and Berries.

Prunes soaked in Brandy

If we were cooking in France this would be Prunes soaked in Armagnac. Upon investigation at my local wine shop, I was told that it would be ok to substitute Brandy for Armagnac for the purpose of cooking, since the lower cooking quality Armagnac is not widely found here. Soaking Prunes in Armagnac (or in our case Brandy) is common throughout France form the Loire valley to Gascony. Typically, the prunes are then stuffed into a loin of pork.

11 ounces of whole pitted prunes, cut in half (one small container from whole foods)
1 ½ cups red wine
¾ cup brandy

Place the prunes, wine and Brandy in a small bowl and allow to soak for several hours or overnight.