Pezzo (home) - Filed under 'fall'

The most vibrant & seasonal Sweet Potato Salad ever from @bittman

One of my overall strategies in the kitchen is cooking by color. Color in food indicates its nutrients; tomatoes and bell peppers signal lycopene; dark leafy greens declare a rich source of antioxidants. Choosing ingredients with varied colors can balance your dish, and we all know that you eat with your eyes first.

I saw Mark Bittman make this bold and flavorful sweet potato salad on his NYTimes podcast and made it the next day. The prep is extremely simple. Roasting the sweet potatoes enhances their flavor and creates a crust so they won't fall apart in the vinaigrette. Canned black beans add fiber and protein. A spicy, acidic jalapeno vinaigrette comes together in a flash in the food processor. The rainbow of colors in this dish manifests the stellar health benefits in the bowl.

Southwestern Sweet Potato Salad

Ingredients (serves 4-6)

3 medium sweet potatoes, peeled and cut into 2-inch cubes

1 small red onion, peeled and cut into 2-inch pieces

1 bell pepper, seeded and chopped

1 can of black beans, rinsed and well-drained

1/4 cup fresh cilantro, chopped

1 jalapeno, seeded

1 small garlic clove

2 tblsp lime juice

salt and pepper

4 tblsp extra-virgin olive oil

1. Preheat the oven to 400°. Toss the sweet potatoes and red onion with 1 tblsp olive oil and sprinkle with salt and pepper. Spread in a single layer on a baking sheet and roast until tender (but not mushy), about 20 minutes.

2. Meanwhile, in a food processor, combine jalapeno, garlic, lime juice, salt, pepper and 3 tblsp olive oil. Puree until well-combined.

3. Let the sweet potatoes and onion cool slightly, then toss together with bell pepper, black beans, cilantro and the vinaigrette. Serve warm or at room temperature.

Filed under // fall salads side dishes

Comment (1)

Posted by Jocelin

My Fall dinner party staple: Sticky & Sweet Braised Short Ribs

Braised short ribs are a popular restaurant dish, though they are extremely easy and inexpensive to make at home. The simple prep and extended cooking time also make it a great main course for entertaining. By the time your guests arrive, the house will smell wonderful and the meat will will be fork-tender and delicious.

I've made this recipe with both bone-in and boneless ribs... I'm sure Tom Colicchio would tell you to use bone-in, but I actually prefer the boneless. You can cut the meat into uniform pieces, and I find the ribs get more succulent and flaky. There is more than enough flavor and fat in the recipe without the bone.

Serve with Roasted Garlic Mashed Potatoes and a bright, seasonal salad.

Sticky Braised Short Ribs

(adapted from Tyler Florence)

Serves 4

Ingredients

3 lbs short ribs, cut in 3 inch pieces

3 tblsp extra-virgin olive oil

coarse salt and pepper

1 medium onion, chopped

3 carrots, chopped

1 tblsp sweet paprika

3 sprigs fresh thyme

1/2 cup honey

1 1/4 cup dry red wine (I like to use Syrah)

2 1/2 cups beef stock

fresh parsley for garnish

1. Preheat the oven to 350°. In a large Dutch oven heat the oil over medium-high heat. Season the meat with salt and pepper. Working in batches, brown the meat on all sides. Remove the short ribs and set aside.

2. Add the onion, carrot, paprika, and thyme to the pan and cook until softened, about 10 minutes. Pour in the honey, red wine, and stock and bring it to a boil.

3. Return the meat to the pan; the liquid should just cover the meat. Place the pot in the oven and put on the lid loosely to allow the steam to escape and the sauce to thicken. Cook until the meat is very tender, 3 to 3 1/2 hours.

4. Remove the thyme stems. Serve family style and garnish with fresh chopped parsley.

Fall Salad with Maple Vinaigrette

(from Martha Stewart)

Ingredients

2 tblsp extra-virgin olive oil

1 tblsp apple cider vinegar

2 tsp pure maple syrup

1 1/2 tblsp grainy Dijion mustard

coarse salt and pepper

4 handfuls baby arugula or watercress

2 celery stalks, thinly sliced

1 apple, halved, cored and thinly sliced

3 oz crumbled blue cheese

1. In a large bowl, whisk together vinegar, maple syrup, mustard, salt and pepper, and in a slow steady stream, the olive oil.

2. Toss the arugula, celery and apple in the dressing. Serve salad sprinkle with blue cheese

Filed under // beef fall

Comments (0)

Posted by Jocelin

Delicious Kale Caesar Salad with Homemade Croutons

(download)

This recipe is dedicated to my dear friend Kevin, who has always loved Caesar salad, and like me, has a healthy obsession with kale. Like other dark leafy greens, kale is unbelievably nutritious, full of antioxidants. It is unusually high in fiber, vitamin A, and calcium. Most often, I toss kale in olive oil, garlic and red pepper flakes in a hot pan, then add a bit of chicken broth and braise for 7 minutes, and finish it with a squeeze of lemon juice. Yet it is a highly versatile vegetable; it is excellent sauteed, grilled, or raw.

This salad features raw kale in a very robust Caesar dressing. Unlike romaine, kale actually benefits if it wilts slightly in the dressing. Letting it sit for 5 or ten minutes tenderizes the greens and allows the flavors to meld. The homemade croutons, sprinkled with herbes de Provence, are an excellent garnish to soak up the tasty dressing.

Kale Caesar Salad

adapted from Chad Robertson's Tartine Bread

Ingredients

(3 to 4 servings with extra dressing & croutons)

Croutons

four 1-inch slices of day old country bread, torn into 1-inch pieces

2 tblsp extra-virgin olive oil

sea salt

1/2 tsp herbes de Provence

Kale Caesar

2 garlic cloves, chopped

2 olive-oil packed anchovy fillets

1 tblsp lemon zest

1 large egg yolk, room temperature

sea salt and cracked pepper

juice of one lemon

3/4 cups extra-virgin olive oil

1 head kale, center stems removed and leaves torn into bite-sized pieces

1/2 cup freshly grated Parmesan cheese

1. Make the croutons: Preheat oven to 400°. On a baking sheet, toss the bread with olive oil, a pinch of salt, and the herbes de Provence. Spread in a single layer and bake until the croutons are golden brown and crisp, turning once, about 10 minutes.

2. Make the dressing: Place the garlic, anchovies and lemon zest in a food processor and pulse together until a thick paste forms. Add the egg yolk, the lemon juice, and a pinch of salt and combine thoroughly. With the motor running, very slowly drizzle in the olive oil to create an emulsion. Season with salt and cracked black pepper to taste. If desired, add water to thin the dressing.

3. In a large bowl, toss the kale with enough dressing to coat. Add Parmesan and croutons and toss again.

Filed under // fall salads

Comments (0)

Posted by Jocelin

The perfect vegetarian pasta: Penne with Fresh Ricotta, Kale and Butternut Squash

The sheer quantity of recipes online and in my cookbook library can be overwhelming. I continuously collect recipes in my Epicurious and Martha Stewart profiles. I keep a binder of magazine tear sheets. I keep a recipe box of index cards. Like everyone, I have infinite choices at my fingertips.

So when I have a basic idea of what to make for dinner, I generally combine several recipes, distilling the best parts of each. I think the most thrilling aspect of cooking is the alchemy of creation. And I love the small triumph of creating the perfect recipe.

On Sunday, I wanted a pasta with dark, leafy greens. Most of the recipe comes from Martha Stewart's Rigatoni with Swiss Chard. As my own twist, I replaced the chard with kale, added roasted butternut squash and a few pinches of nutmeg. The spice of the red pepper, the zest of the lemon, and the creamy fresh ricotta make this an outstanding and perfectly balanced pasta dish.

Penne with Fresh Ricotta, Kale and Butternut Squash

2 to 3 servings

Ingredients

3/4 lb penne

1 tblsp unsalted butter

3 tblsp extra virgin olive oil

2 garlic cloves, thinly sliced

2 medium shallots, finely chopped

1 1/2 lbs kale, stems removed, leaves cut into 1/2-inch strips (about 5 cups)

zest of two lemons

1/2 cup dry white wine

1/2 tsp red pepper flakes

1/2 cup fresh ricotta cheese

2 pinches nutmeg

fresh grated Parmesan cheese, for sprinkling

2 cups cubed butternut squash, 2-inch cubes

salt and fresh black pepper

1. Preheat the oven to 400°. Spread the butternut squash on a rimmed baking sheet and toss with 1 tblsp extra virgin olive oil, salt and pepper. Roast until golden brown and cooked through, tossing occasionally, 20 to 30 minutes. Set aside.

2. Bring a large pot of water to a boil. Add 2 tblsp salt and the pasta. Cook until al dente. Drain.

3. Meanwhile, heat the butter and 2 tblsp olive oil in a large, deep skillet. Add garlic, shallots and red pepper flakes. Cook, stirring, until fragrant, about 2 minutes. Stir in the kale, lemon zest, wine, 1 tsp salt and black pepper. Cover and cook, stirring occasionally, until kale has just wilted, about 3 minutes.

4. Stir in pasta, ricotta, and nutmeg. Add some extra-virgin olive oil to loosen the sauce if necessary. Cook for another 3 to 4 minutes, stirring occasionally. Add the roasted butternut squash. Divide among serving dishes. Generously sprinkle with Parmesan and fresh black pepper.

Filed under // fall pasta vegetables

Comment (1)

Posted by Jocelin

Turkey for two: Roasted Citrus Rosemary Turkey Breast

Greg and I have a tradition of having two Thanksgivings every year... one with family/friends... and one for just the two of us. I like to curate the whole meal and have all the leftovers. This past Sunday, we had Thanksgiving part deux.

Since I was only cooking for two people, I made a turkey breast instead of the whole bird. I combined recipes from America's Test Kitchen, Michael Chiarello, and Martha Stewart to achieve a juicy roast, full of flavor, with a crispy skin. As Chiarello suggests, I used carrots and celery stalks to create a rack to prop up the meat. This recipe is super simple, and could be used for chicken or Cornish game hens as well. You will have left-over citrus salt...season the bird to taste.

Citrus Rosemary Turkey Breast

Ingredients

1 split turkey breast, on the bone, 3-4 lbs, rinsed and well dried

2 tblsp extra-virgin olive oil

3 tblsp coarse sea salt

1 tblsp lemon zest, plus two lemon halves

1 tblsp chopped fresh rosemary, plus two springs

3 carrots

3 celery stalks

1. Preheat oven to 350°. Pulse the salt, lemon zest and chopped rosemary in a food processor until well blended.

2. Coat the turkey breast with1 tblsp olive oil. Season thoroughly with 1 tblsp of the Citrus Rosemary Salt, pressing to adhere. Pull the skin up and season underneath.

3. Position the carrots and celery in a roasting pan to create a rack for the turkey to rest on. Place the turkey, breast up, on top of the vegetables. Stick the lemon halves and rosemary sprigs underneath as well. Drizzle with remaining olive oil.

4. Roast until juices run clear and an instant-read thermometer reads 165° when inserted into the thickest part of the breast, about an hour and 20 minutes. Transfer to a platter, and let rest, covered with aluminum foil for 15 minutes before carving.

Filed under // Thanksgiving fall recipes

Comments (0)

Posted by Jocelin

Thanksgiving Recap: Sage Stuffing and Fennel Mashed Potatoes

(download)

I hope you had a lovely Thanksgiving! We had a delicious meal with an Italian bent, thanks to all of our friends' cooking prowess. The menu included glazed ham, fresh cranberry sauce, roasted squash, brussel sprouts, asparagus with Frico, vegetable lasagna, and my contributions, sage stuffing and fennel mashed potatoes with rosemary. After we stuffed our bellies, we sipped on Rhys' homemade Limoncello while the boys held an impromptu music session, with Adam on the guitar, Greg on the accordion (!), and Anthony spitting some freestyle rhymes.

Big ups to Lauren for your famous pecan tarts! Thanks Kat...What a perfect night with great friends, food and conversation!

After much research, I think I decided on the perfect Thanksgiving sides. The Sage Stuffing is a gourmet and modern update on my all-time favorite... Stovetop. I made the buttermilk cornbread from scratch, as the recipe details. But I left out the chicken livers. Find the recipe form Epicurious here:

Sage Stuffing

Usually my go-to Thanksgiving mashed potatoes are made with roasted garlic. This holiday, I went with my new obsession, roasted fennel. These mashed potatoes have so much flavor and richness... you can't go wrong with rosemary, crème fraîche and a stick of butter! And they can be made ahead and reheated in the microwave for added convenience.

Mashed Potatoes with Roasted Fennel & Rosemary

Ingredients (serves 8-10)

2 large fresh fennel bulbs, trimmed, quartered through core, center core trimmed and discarded, cut into 3/4 inch pieces

1 medium onion, cut into 3/4 inch pieces

3 tblsp extra-virgin olive oil

2 tsp fine sea salt, divided

3 lbs Yukon Gold potatoes, peeled and cut into 1 1/2 inch pieces

1/2 cup (1 stick) unsalted butter

1 1/2 tblsp fresh rosemary, chopped

1/2 cup crème fraîche

1. Preheat oven to 375°. Line a baking sheet with parchment paper. Toss fennel and onion with olive oil, 1 tsp salt, and fresh pepper and spread in a single layer. Roast until fennel and onion are very tender, tossing occasionally, about 1 hour 15 minutes. Let cool slightly. Transfer to a food processor and puree until almost smooth.

2. Cook potatoes in a large pot of salted water until tender, about 25 minutes. Drain well, cool slightly.

3. Melt butter with rosemary and remaining salt in a small sauce pan. Place potatoes in a large bowl with fennel puree, melted butter and crème fraîche...mash well. Season with salt and pepper and drizzle with more olive oil. (Can be made 6 hours ahead. Place in a microwave safe bowl and reheat on high for 4 minutes until heated through).

Filed under // fall holidays recipes side dishes

Comments (0)

Posted by Jocelin

From Gourmet's Bohemian Thanksgiving Menu: Roasted Cauliflower, Romaine & Radicchio Salad

Yay, Thanksgiving is here! I've been trying out holiday recipes in preparation for Turkey Day. Tomorrow we will be celebrating with our wonderful friends over a pot luck supper. I will be bringing a Potato Fennel Puree and a Stuffing of as-yet-undetermined ingredients. I'll be sure to post the final products :)

A couple nights ago I tried this recipe from The Best of Gourmet. I am not lying when I tell you this was the very first time I've ever bought and made cauliflower. I always identify it as the uncooked and unwanted vegetable next to the ranch dressing on a party platter. I also assumed it was not nutritionally valuable because of its lack of color... why not just eat broccoli?

But, au contraire, cauliflower is high in fiber, folate and Vitamin C, possessing a very high nutritional density. And just the simple process of roasting the florets with olive oil and salt and pepper, imparts a deep and toasted flavor. The salad is a beautiful combination of colors and textures. I modified the dressing to my taste... hope you will try this.

Roasted Cauliflower, Romaine, and Radicchio Salad

Ingredients (serves 4)

1/2 head cauliflower, cut into 1-inch-wide florets

1/4 cup plus 1 tblsp extra-virgin olive oil

salt and fresh black pepper

3 tblsp white wine vinegar

1 tsp capers, minced

1/2 tsp dijion mustard

1/2 shallot, finely minced

2 handfuls romaine, cut crosswise into strips

1/2 head radicchio, thinly cut crosswise

1/4 cup parsley leaves

1/4 cup hazelnuts, toasted, any loose skins removed with a kitchen towel, and coarsely chopped

1. Toast the nuts at 350° for 8 minutes, shaking around once or twice.

2. Preheat the oven to 450°. Toss cauliflower with a few tablespoons of olive oil, and season generously with salt and pepper. Spread in one layer on a baking sheet, and roast, turning over with tongs halfway through, until tender and golden brown, 25 to 30 minutes total. Cool in pan on a rack, then transfer to a large bowl.

3. Whisk together vinegar, mustard, capers, shallot, salt and pepper to taste, then add 3 tblsp olive oil in a slow steady stream. Add half of the dressing to the cauliflower and toss to coat. Add romaine, radicchio, parsley, half of the chopped nuts, and remaining dressing to cauliflower and toss to coat. Plate, and sprinkle with remaining nuts.

Filed under // Thanksgiving fall recipes salads

Comments (0)

Posted by Jocelin

Kick that cold! Minestrone with Squash, Kale & Fennel Sausage

On a chilly night (during flu season), there's nothing better than steamy homemade soup. Minestrone, translated as "the big soup", is a cornerstone of Italian cuisine. It is made with any combination of seasonal vegetables, stock, and often pasta or rice. I like to add pancetta or sausage to really boost the flavor. Adding the rind from a piece of parmesan cheese to the simmering broth also adds a ton of flavor as it melts. This recipe makes a generous amount which will make for satisfying left-overs.

Serve with crusty bread and a glass of Chianti...delizioso!

Minestrone with Squash, Kale and Fennel Sausage

Ingredients (6 to 8 dinner servings)

1 tblsp extra-virgin olive oil

2 links fennel pork sausage, casings removed

1 large yellow onion, chopped

2 celery stalks, chopped

2 carrots, chopped

3 garlic cloves, minced

1 large russet potato, peeled and cut into 1 inch cubes

2 cups peeled and cubed butternut squash

8 cups low-sodium chicken stock

1 can (35 oz) whole tomatoes, lightly crushed

1 bay leaf

salt and fresh black pepper

2 tblsp red wine vinegar

1 bunch of kale, ribs removed and thinly sliced

1 can (15 oz) cannellini beans, drained and rinsed

4 inch piece of parmesan rind, plus grated parmesan for serving

2 cups small pasta, cooked (optional)

1. Heat oil over medium high heat in a large skillet. Add sausage and break into small pieces with a wooden spoon until browned. Add onion, celery, carrots and garlic and sauté for four minutes. Add potato and butternut squash, cook a few minutes more.

2. Transfer the mixture to a large pot. Add chicken stock, tomatoes and their juices, bay leaf, and the Parmesan rind. Season with salt and pepper. Increase heat to high and bring to a boil. Reduce heat to a simmer and cook until the potatoes and squash are tender, about 20 minutes.

3. Stir in the vinegar, kale and cannellini beans. Season again with salt and pepper, and cook until the kale is wilted and the beans are warmed through. Remove Parmesan rind and the bay leaf. Serve in large bowls (over the pasta if desired), garnished with grated Parmesan and cracked pepper.

Filed under // fall recipes soups

Comments (0)

Posted by Jocelin

A Beautiful and Balanced Salad: Autumn Mixed Greens with Pear

We have a salad with almost every dinner. When autumn rolls around, I start adding pears, figs, roasted squash, and mushrooms in the mix.

All of the ingredients in this salad can be swapped out for whatever you have available. The basic equation = mixed greens + seasonal fruit + pungent cheese + nuts + apple cider vinaigrette.

In this version I used Trader Joe's goat cheese with candied cranberries and sesame crusted almonds. I would've loved blue cheese and walnuts as an alternative. I also added some grilled chicken.

Autumn Mixed Greens with Pears

Ingredients (serves 2)

3 handfuls mixed baby greens
1 Bosc pear, cored and sliced
1/2 cup chopped grilled chicken
2 oz crumbled goat cheese
1/4 cup almonds

2 tblsp apple cider vinegar
1/2 tsp honey
Salt and cracked pepper
3 tblsp extra-virgin olive oil
1 shallot minced

1. In a large bowl, whisk honey with apple cider vinegar until dissolved. Whisk in salt and pepper to taste. In a slow, steady stream, whisk in olive oil. Stir in the shallots.

2. Fan out a few slices of the pear on the serving plates. Add the rest of the ingredients to the bowl and gently toss to combine with the dressing. Plate the greens in the center of the pear slices.

Filed under // fall recipes salads

Comments (0)

Posted by Jocelin

U want fries with that? Try these Baked Parmesan Sweet Potato Fries

I've always been obsessed with sweet potatoes... I think it's genetic because my brother is too. Or it could just be that they are delightfully sweet and nutritious.

Sweet potato fries are an elegant side dish for burgers and sandwiches. If you've been to Father's Office in Venice or Culver City, you know how special they are. For home-cooks, baking them cuts down on the grease and the clean-up. And coating them in parmesan creates a nice crust. This recipe comes from Martha Stewart and only takes about 45 minutes. I used a combination of baby sweet potatoes and yams.

Parmesan Sweet Potato Fries

Ingredients (serves 4)

4 small sweet potatoes (or 6 baby ones), scrubbed clean, and quartered lengthwise

1/2 cup all-purpose flour

3/4 tsp salt

1/2 tsp pepper

2 large egg whites

1 1/3 cup grated Parmesan cheese

1. Preheat the oven to 425°. Line a baking sheet with parchment paper and set aside.

2. In a shallow bowl, stir together flour, salt and pepper. In a separate shallow bowl, lightly beat the egg whites with 2 tablespoons water until combined. Place the Parmesan on a sheet of waxed paper.

3. Dip the sweet potato in the flour mixture first, shaking off any excess. Then dip in each wedge egg white mixture until coated. Finally, dip into the Parmesan, pressing the exposed surface of the sweet potato into the cheese. Transfer the potato wedges onto the prepared baking sheet as you go.

4. Bake the potatoes until tender and crisp, about 30 minutes. Sprinkle with salt if desired.

Filed under // fall recipes side dishes

Comments (0)

Posted by Jocelin

About Me

My Other Sites

Contributors

Tags

Get Updates

fall

The most vibrant & seasonal Sweet Potato Salad ever from @bittman

My Fall dinner party staple: Sticky & Sweet Braised Short Ribs

Delicious Kale Caesar Salad with Homemade Croutons

The perfect vegetarian pasta: Penne with Fresh Ricotta, Kale and Butternut Squash

Turkey for two: Roasted Citrus Rosemary Turkey Breast

Thanksgiving Recap: Sage Stuffing and Fennel Mashed Potatoes

From Gourmet's Bohemian Thanksgiving Menu: Roasted Cauliflower, Romaine & Radicchio Salad

Kick that cold! Minestrone with Squash, Kale & Fennel Sausage

A Beautiful and Balanced Salad: Autumn Mixed Greens with Pear

U want fries with that? Try these Baked Parmesan Sweet Potato Fries