Corn Fritters

Sheepshead Bay, Brooklyn.  As we drive back from the beach, our skin tight from laying in the sun all day, hair still damp from salty ocean water and sand clinging between sunscreen-slicked fingers and toes we pull off the Belt Parkway and drive along Emmons Avenue.  The smell of salt water still fills my head.
Driving along the bay, restaurant after restaurant, across from the fishing boats that take you on day trips is Roll 'N' Roaster.

The place looks like it hasn't changed a single thing since the day it opened.  I love places like that.  To some they may look tattered and old, but to me there is history in those places... Stories to be told.
Every person I've ever talked to about this particular place has stories of going there as a child and the first thing they say is "It looks like it did when I was young".

The plastic bench seats, the Formica tabletops, the dangling heat lamps.  All the same.

There is comfort in that, in things not changing.  So many things in the world change at such a rapid pace we can barely keep up.  You buy a new cell phone and six months later, there is a new, better version of it hitting the market with lines of people wrapped around city blocks camping out to get it.
I like my old things.  They are worn and weathered, but there is history there.
There are memories attached to those old things, those old places. 

Stories of going there with parents, grandparents, aunts & uncles...
Maybe that is partly why I loved going there so much.  There was a story with every visit,  it was part of a ritual and it was almost always, after the beach. 
The order, however, never changes:  roast beef sandwich, corn fritters and orangeade. 


Corn Fritters

2 cups fresh corn kernels (about 3 ears)
2 tablespoons butter, melted and cooled
1 cup all-purpose flour
1/2 cup coarse cornmeal
1 teaspoon salt
1/2 teaspoon baking powder
3/4 - 1 cup buttermilk
2 large eggs
1 tablespoon sugar
oil for frying (canola or peanut suggested; roughly 2 quarts, depending on size of pot)


In a deep, heavy pot, heat oil to 350 - 360 degrees.   In a medium bowl, whisk together flour, cornmeal, sugar, salt and baking powder.

In a separate bowl, whisk egg, buttermilk and melted butter together.  Pour egg mixture into flour mixture and whisk to combine.

Stir in corn kernels.

Carefully drop batter into hot oil by the spoonful or using a small cookie scoop.  Drop as close to the surface of the oil as possible to avoid a splash.  The corn will "pop" a bit causing the oil to spatter, so be careful when turning fritters in the oil.

Let fritters cook until golden brown, turning them every so often so they brown all over.   Remove from oil with a slotted spoon (or spider) and set on a plate lined with paper towel to drain excess oil.

Serve immediately, preferably with an ice cold beer and a sweet & spicy dipping sauce.

I made them plain here, but here is a short list of suggested mix-ins:
- crumbled bacon
- crab
- bell peppers
- cheese
- lobster
- hot peppers

You say tomAto, I say tomAHto...

I was home visiting my family and was freshly out of culinary school.  I mean green. I hadn't really worked in kitchens yet other than as a stagiaire or "stage", which is an intern (read: free labor).

I'm not really sure where the brilliant idea came from, but I had it in my head to make fried green tomatoes.  Keep in mind, I'd never eaten them nor made them but off I went to gather green tomatoes and make them.  I had no reference point, so I didn't know how thick or thin to cut the slices.

So, I took to the kitchen with my tomatoes in hand and proceeded to make what one could only technically  classify as fried green tomatoes.  They were tomatoes.  They were green. And they had been fried.  Looking back at the first attempt to reach beyond my comfort zone, so full of enthusiasm, as all new culinary grads are, I wince at what I made.  Thankfully, I've gotten a handle on it now.

I still struggle with failure as I'm sure we all do.  I don't want to look stupid or fail at something. 
But, isn't that how we learn and grow?  Our failures tend to teach us more than our successes in my experience.
I'm learning to let go of that a little, although I'll be the first to admit that my competitive spirit will never disappear and the fear of embarrassing myself in front of people is still quite real. 
With that, I give you the following recipe... southerners need not correct me.  I'm sure you make it better.


Fried Green Tomatoes
4 - 5 green tomatoes, cut into 1/4" rounds
1 cup all-purpose flour
3 eggs
1/4 cup buttermilk
1 1/2 - 2 cups breadcrumbs (any kind you have on hand)
pinch cayenne pepper
pinch paprika
kosher salt
freshly ground black pepper
1/2 tsp garlic powder
oil for frying
optional: dried herbs

Combine flour, garlic powder, cayenne and paprika in a shallow dish and whisk together. Set aside.

In a separate dish, whisk eggs and buttermilk together.

In a third dish (it will be worth the dirty dishes, I promise) combine breadcrumbs with a little salt and pepper and any dried herbs if you are using.  I throw in about a tablespoon of dried oregano or thyme if I don't have seasoned breadcrumbs.

Lightly season tomatoes on both sides with salt and pepper.  Dredge through flour mixture, shaking off any excess.  Then dip into egg mixture and coat with seasoned breadcrumbs.

This next step most people find annoying, but I have found it essential.  Place on a cooling rack and let it rest for about 15 - 20 minutes.  This allows your coating to adhere to the tomatoes.  I do this when coating anything I am going to fry.  You know how disappointing it is when your breading falls off in the pan or as soon as you cut into it?  Let it rest beforehand and that will be a thing of the past.

After the tomatoes have hung out and gotten acquainted with each other, it's time to fry.
Heat a large skillet with enough oil to go about 1/4 inch up the side.   Heat oil on medium high heat (350 degrees with a thermometer) and carefully slide tomatoes slices into the oil, dropping them in away from you, not toward you.  If the oil splashes, it will not splatter you, but the back of the stove.

Fry until GBD (Golden Brown Delicious), remove and place on a bed of paper towels to absorb excess oil.    
Serve immediately.

A Peck of Pickled Peppers

My banana pepper plants have been rather prolific and for this I am grateful.  As most of you who are regular visitors to this little space already know,  I went a little overboard in planting.  I have a tendency to overdo things and this was no exception.

Spending so many years living in an apartment with zero outdoor space, I may have gone a little crazy when I realized that I could grow some of my own food.  This had been a goal of mine for a very long time (growing food, not going crazy... that ship has sailed).  
I am fascinated by the entire process of planting a seed, taking care of it and watching it grow into something that will actually feed you. 

The very first time I had a banana pepper was on a pizza, my Freshman year in college.  A small group of us had descended on the pizza place next to campus.  We were there under the pretense of "studying", I'm sure.  There were pool tables, dart boards (which I became quite skillful at playing), air hockey tables; all the things one thinks of when looking for an appropriate place to "study".
Anyhow, there we were and one of the guys went to order our pizza and when the waitress came to the table to set it down in front of us, I noticed that it had peppers on it.  Not wanting to draw any attention to myself, I dug right in but in my head was this little voice shouting "are you nuts?!".

I was under the impression back then, and I'm not sure why, that banana peppers were so hot they would peel the skin off of the roof of your mouth.  Happily surprised that my mouth did not ignite into a ball of flames, there was no turning back.  Thus began the love of banana peppers. Of course, I rarely ate a pizza without them after that.  They were on sandwiches, mixed into tuna fish,  often plucked right from the jar and popped into my mouth.  However, having crossed the threshold into my 40's, my stomach will not always tolerate such shenanigans these days.

I still eat them on pizza. An Italian cold cut sandwich is nothing without them, chop them up into a good bowl of pasta to transform it into something even better.  Charred on the grill, they are a smoky side to any grilled meat. Banana peppers even give egg salad a kick on the days you need a little something extra. 

Pickled peppers are the perfect balance of sweet, tangy, just barely there heat and the right amount of crunch.  They are one of the easiest things to pickle, as you can see from the recipe below.  It takes very little time and the peppers can go from plant to jar in well under an hour at the languid pace that comes with steamy summer days.

Pickled Banana Peppers

6 medium banana peppers, sliced into rings (roughly 1/2 pound)
2 cloves garlic, crushed
1/2 tsp mustard seed
1/2 tsp celery seed
2 tsp kosher salt
1 cup tarragon vinegar (or white vinegar)
1 cup water
1/3 cup sugar
pinch turmeric


Sterilize 4 half-pint jars, lids and rings by immersing them in a large pot of simmering water.  Leave in hot water until ready to assemble.

In a medium sauce pot, combine all ingredients, except banana peppers, and bring to a boil.

Remove jars from water and place banana peppers inside.

Pour pickling brine over peppers, leaving 1/4- 1/2 inch space from top of jar.  Wipe off any brine that may have spilled on rim or side of jar.  Place lid on and tighten ring.  Set on counter to cool.  Jars should "pop" as they cool, sealing themselves.  One of mine did not, so I lowered it into simmering water for about 6 - 8 minutes until it did.  If you need to do this, make sure water level is 1 inch above top of jar for it to seal properly.

You can test them by pressing on the lid.  It should not make a "popping" sound when you press it.  If it does, you can either seal it by processing it in a water bath, or keep it in the refrigerator and use first.

My Tomatoes Runneth Over...

If you are a tomato person, you will want to check back here from time to time and here's why:  I have an exploding tomato population.  As someone said to me a few days ago, this is not a bad problem to have! 
So let me just tell you now that for the next few months, there will likely be a number of recipes here using tomatoes...  Salsas, tomato tarts, tomato jam, tomato soup, etc.

Sometimes I am hesitant to put recipes here that I think will be too simple or maybe you just won't find that interesting.  Recently, there was a discussion amongst a few of my foodie friends regarding the subject of "overdoing" food. 
Example: a cookie inside of a brownie inside of a cupcake inside of a pie, then deep fried and topped with caramel and chocolate sauces, whipped cream and sprinkles.
Obviously this is a gross exaggeration, but you catch my drift.

My point is, sometimes food doesn't need fussing with.   When you are working with gorgeous produce (or any other food for that matter), it's ok to let it stand on it's own.  If something is at it's absolute best, let that be the focal point.
When things are doused in sauce or coated with too much crap, I often wonder what the cook is trying to disguise.  Sometimes it's nothing, but there are times when the product needs a little help or it's about to turn, and that's fine too if it prevents food from going to waste.
We've all been a bit overzealous in our purchases from time to time and there have been occasions when we just can't get to everything before it goes bad. 
This is the salad to make when everything you have is at it's peak.

This salad is the perfect light and refreshing side to grilled fish or chicken.  It is a healthy swap for  potato chips when you need something with a little crunch and texture alongside your sandwich.

If possible, use a variety of tomatoes as they each have slightly different flavors and textures. 
The mix of colors will also make it more visually appealing.

Tomato & Cucumber Salad

1 English cucumber, quartered & sliced
2 large tomatoes, diced or 2 cups grape tomatoes, halved or whole
1 cup marinated quartered artichoke hearts
1/2 cup pitted mixed olives
1/4  lemon, sliced paper thin
1 tsp lemon thyme (or regular thyme), chopped
2 tbsp Italian parsley, chopped
1/2 tsp fresh rosemary, chopped
1/2 tsp fresh chives, chopped
3 - 4 tbsp Olive oil
1- 2 tbsp fresh lemon juice
1/2 tsp salt
pinch pepper

-Place all ingredients in medium bowl and mix to combine.  I usually let it sit for 10 minutes or so, that's about the extent of my patience.   Dig in!

Grilled Vegetables and Red Pepper Dip

While the Internet is abuzz with pastel this & candy that, little cupcakes decorated with bunnies and gloriously shellacked hams with deep brown glazes, I am grilling vegetables.
I know, it seems I've missed the boat again... but, you see when you live far from family sometimes holiday dinners are less formal and more like "what do I feel like eating?"

The other side of this is that not everyone eats or enjoys a big hunk of ham (I know, I don't quite get it either), but to each their own and who's to say that you can't have grilled veggies alongside that burnished spiral sliced beast? 
It's all about balance anyway, isn't it?   If you have a bit of something that you reserve only for holidays, all the more reason to serve healthy options to offset the indulgence.

I recently overbought (again) at the market and ended up with enough vegetables to feed half the neighborhood.   Luckily, I had a few friends that happened to drop by!  I sent them home with containers of veggies and dip and shortly thereafter received a most delightful text proclaiming how much they loved it. 

So, I can tell you with all certainty that it has been "tested" and "approved".   You will most likely have leftover red pepper dip.  It is delicious on pasta, chicken, tossed with shrimp, pita chips... you get the picture.

Serve a wide variety of vegetables in a rainbow of colors.  I used orange and yellow bell peppers, small eggplant, asparagus, fennel, red onion, portobello mushrooms, green onions, zucchini, baby yellow squash and lemons

remove gills from underside of portobellos before grilling

 

Before you get started, the most important thing is to have your "mise en place" ready to go.   Before you light the grill: clean all of the vegetables, have them sliced and seasoned.   I use a spray bottle to lightly mist the vegetables with oil, that way they don't get too greasy and it's easier to control the amount of oil that goes on them.  Sprinkle with salt & pepper and any other seasoning you like after they have been slicked with a little oil.
Lay everything out on sheet pans, or whatever you have to transport them from the kitchen to the grill and back.  Find the tongs, make sure the grill is clean (I say this because yours truly has done this on several occasions) and lastly enjoy the holiday!

Red Pepper Dip
1 1/2 lbs (drained weight) roasted red peppers, about 5 whole (jarred or homemade)
1/2 cup packed parsley, rough chop
1/4 cup packed basil, rough chop
1 cup panko bread crumbs
1/2 cup extra virgin olive oil
3 - 4 tbsp balsamic vinegar

1. Put everything in the blender and let it rip until it looks like this.  How's THAT for easy directions?!

Make yourself a big plate!

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Lentil Soup

I know what you're thinking.  Another soup recipe?  Seriously?!   In my defense, I didn't mean to... Honestly.   This bag of lentils was meant for a "higher purpose" other than another batch of soup.  I had seen a recipe in one of the numerous food magazines that arrives at this address using lentils.  It looked so good.  It was all gloss and glamour, the kind of photo that belongs tucked inside of a black plastic wrapper.  You know the kind of photo I'm talking about.  It made lentils look sexy and that my friends is no easy task.

Well, that was my intention.  And then a cold front came through.  Goodbye sexy lentils and hello lentil soup.  So you see, it really isn't my fault at all that I'm posting yet another soup recipe.  Blame Mother Nature, she can take it.

The best part of this endeavor: the soup was so good, it was inhaled before I had a chance to take a decent shot for this post.  Slight oversight, my apologies. 
The actual best part of this is that you probably have a good portion of the ingredients already and thus a trip to the store may not even be necessary (hooray!!!). 
I, on the other hand, am still in pursuit of sexy lentils so off to the store I go.  Call me if you need anything.



Lentil Soup

1 1/2 cups lentils, rinsed (do not soak)
2 stalks celery, small dice
3 medium carrots, peeled and cut in small dice
1 medium-large yellow onion, small dice
2 cloves garlic, minced
3 tbsp canola oil
1 1/2 can diced tomato, with juice
5 oz baby spinach or baby kale
2 quarts vegetable (or chicken) stock
2 bay leaves
1/2 tsp fresh thyme leaves
kosher salt
freshly ground black pepper

In a medium-large stock pot, heat oil until barely shimmering.  Add onion, celery and carrots.  Season with salt and pepper.  Cook over medium heat until starting to soften, 5 - 10 minutes.  Add garlic and cook another 5 minutes, stirring frequently. 

Add tomatoes and their juice, cook 2 - 3 minutes then add stock, bay leaves, thyme and lentils.  Season again with salt and pepper.  Taste and adjust if necessary, adding more salt and/or pepper if needed.   Stir to combine, cover and simmer until lentils are beginning to soften, about 15 minutes.

Add baby spinach (or kale) and stir in to wilt.  Simmer an additional 10 - 15 minutes until vegetables and lentils are soft.

picture does NOT do soup justice...

 

 



Thou Shalt Not Covet Thy Neighbor's Kitchen...

As soon as I walk into this space, I know if that were a real commandment, I'd be breaking it.  And breaking it hard.  Those of us who cook and are forced challenged to "get creative" with minuscule kitchens feel the sting every time we walk into someone elses's beautiful kitchen.  We look at their (audible gasp) cabinet space, counter space & WHAT?!  You have built in ovens AND a center island?!

OK, maybe that's just me...  I look at my tiny space & feel a tinge of frustration, but remind myself that plenty of people have it worse.  Although it doesn't usually make me feel much better when I'm balancing things on top of one another just to find a little extra space to set down a cutting board.

To further torture myself, I look at "dream kitchens" online.  Twisted, isn't it?
What?  That wound didn't sting enough?!  Let's sprinkle a little salt in there...  make mine Maldon please.
I seem to have gone off on a bit of a tangent, my apologies.

The point is, we work with what we have and sometimes what we have can be a bit trying.   So does that push those of us that have to "rise to the challenge" to be a bit more creative?  I'm sure it has nothing to do with it, but I'd like to think so... Now that I've had my little rant, off to the 3x5 space I'm relegated to. Thanks for listening.

I had no intention of doing back to back soup recipes, yet here we are. 
Chicken Noodle soup.  Not exactly ground-breaking, earth-shattering, cutting-edge haute cuisine, but something everyone should have in their arsenal.  When it's good,  it's really good and it possesses inexplicable magic.  A good bowl of chicken soup can make you feel so much better when you're under the weather.  It satisfies your soul and can warm you to the core on a bone-chilling day. 

There are more variations of this soup out there than one could ever imagine. 
Certainly there are faster versions than this, and when I don't have the time to let my stock simmer all day I put everything in the pot and go from there... but, that being said this is how I prefer to do it as it makes the most intensely "chicken-y" flavored broth.

For me, it is also one of those "base" soups that you can play with.  Once you nail down the basic procedure you can start swapping out ingredients, changing up seasonings, vegetables, etc.  Add a few stalks of lemongrass to perfume it with a wonderfully fragrant citrus flavor.  Add in Asian greens, some shiitakes, swap out egg noodles for small dumplings or udon noodles and you've just created a completely different soup. 

The broth (stock) of your soup is the key.  It needs time so don't rush it. If you give it time to develop there will be a major payoff when it's done.  Season it properly and let the flavors deepen and that soup will banish the memories of any bland, colorless sad excuse for chicken soup you've ever had.

Deep Golden Broth!

 

 

Chicken Noodle Soup



For the stock:
3 - 4 lbs chicken carcasses (necks & backs included, skin and excess fat removed)
12 cups water
1 onion, rough chop
3 carrots, rough chop
2 stalks celery, rough chop
1 bay leaf
1 tsp black peppercorns
1 clove garlic, peeled & smashed
1 small bunch thyme
1 small bunch parsley

Combine all ingredients in a large stock pot and simmer uncovered for 4 - 6 hours.  Stock should not boil, it should be kept at a gentle simmer. Longer is better, you can simmer up to 8 hours if you have the time, but 6 hours will give you a rich, deep stock.

Skim the "scum" from the top every 15 - 20 minutes for the first couple of hours, then you will only need to do it a few more times for the remainder of the cooking time.   Skimming the stock will result in a cleaner flavor and clearer broth.  Add hot water to pot as needed to keep chicken and vegetables submerged.

Strain stock through a fine mesh strainer and discard solids.  If not using immediately, cool down and refrigerate.  After it has cooled completely, remove solidified fat from top and discard.


For the soup:
1 onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
3 lbs chicken (If you are using boneless chicken, cut into bite-sized pieces )
8 cups chicken stock
4 oz egg noodles
1 TB canola oil
salt & pepper

In a large stock pot, heat canola oil over medium heat.  Add onions and saute 2 -3 minutes.  Add chicken to pot and saute until lightly browned. Add carrots and celery and saute 2 -3 minutes more. Season with salt and pepper. Add stock and simmer until chicken is cooked through. 

If you are using chicken on the bone, remove from soup and let it cool until you are able to handle it, then remove meat from bone and cut into bite size pieces.

Add egg noodles and cook according to package directions, usually 6 - 8 minutes.  Serve & eat!

 

*For those of you who are thinking "Is this girl nuts?!"  Before you come after me like a mob of angry villagers, here's a quickie version:



Heat canola oil in stock pot and saute onions until they just begin to turn golden brown.  Add chicken pieces and saute until it is nicely browned.

Add 8 cups water and bay leaf.  Let it simmer for 20 - 30 minutes, skimming the surface as needed.  Remove chicken pieces and let them cool until you are able to handle them.

Add celery and carrots to broth.  While they are simmering,  take the meat off the bones and cut into bite sized pieces.  Add the chicken meat back into the soup and add noodles.  Cook another 6 - 8 minutes until noodles are done.

A Big Bowl of Sunshine

Don't you just love it when you throw a bunch of stuff together in a big pot and it turns out to be one of the most delicious things you've had in a long while?

That is exactly what happened with this soup.  I needed to make supper and wasn't really up for a trip to the store.  I rummaged around in the cabinets and fridge to see what I could assemble and that is how this came together.   I had a few bits of this, a piece of that, a couple of these, etc.

When I set everything out on the counter, it seemed like a good idea in theory, but we all know how sometimes these things tend to turn out... you know, good intentions & all. 

Luckily, this once actually turned out to be pretty awesome. Out of a bit of laziness frugality a great soup was born! This soup was devoured like it was going to be my last meal on Earth.  It is hearty and warming, exactly the kind of thing you want in front of you on a cold day.  Grab a loaf of crusty bread, tear off a chunk and tuck in.


Bowl of Sunshine Soup

1 lg sweet onion, diced
1 clove garlic, minced
1 rutabaga, peeled & diced
1 lg sweet potato, peeled & diced
4 medium carrots, peeled & thinly sliced
1 can chickpeas, drained & rinsed
1 cup Israeli cous cous
8 cups chicken or vegetable stock
1/2 tsp turmeric
purple basil for garnish
3 tbsp olive oil
2 bay leaves
kosher salt to taste
freshly ground pepper to taste

In a large pot, sweat onion in olive oil over medium low heat.  Let it cook out slowly for about 15 - 20 minutes until it just begins to turn light golden brown.  Add garlic and cook an additional 5 minutes.

Add carrot and sweet potato, cook for a few minutes then add stock and turmeric.  When carrots have started to soften slightly, add rutabaga.   Simmer for approximately 20 minutes, then add chickpeas and cous cous.

Cook for an additional 6 - 8 minutes or until cous cous is soft and chewy.   Sprinkle with fresh herbs for garnish.

Fall Panzanella

I'll be honest with you, I was in the grocery store with a big loaf of crusty bread in my hand thinking "What's the big deal...  I'll just buy it instead of making it", but I JUST. COULDN'T. DO. IT.  
So, I put that gorgeous loaf of bread back amongst it's friends and headed home to start the focaccia. 

I pulled out the stand mixer, made my dough, let it rise...  Placed it ever so lovingly on my sheet pan to puff up again before sliding it in the oven...  And yet, something was amiss.  It just didn't look quite right, but I crossed my fingers and hoped for the best.  Once it was time for the bread to come out of the sauna, I realized I had a bit of a problem.

Not really sure how I screwed it up, but it was more of a focaccia pancake.  It didn't rise properly and looked rather pathetic.  So I salvaged what I could, not wanting to waste everything and started over.  
Truth be told, the Ohio State game was on and I was a tad distracted...  There, I've said it.  I wasn't paying attention to my work,  I was watching football. 
That's what happened.

You know as I was remaking the focaccia, I was thinking "Why didn't I just buy the bread?!"...
In the end, I'm glad I didn't.  Sometimes taking the long road has it troubles but at the end of the day the effort is usually worth it.

So when all is said and done and you are staring at a fridge full of Thanksgiving leftovers, give new life to the roasted veggies hanging around.  It's a great way to use up the ones that always get passed over for everyone's favorite, the mashed potatoes.


Fall Panzanella
1 red onion, diced
1 gala apple, cored and diced
1 granny smith apple, cored and diced
3 cups diced butternut squash, roasted
2 cups red or rainbow swiss chard, finely sliced
5 - 6 cups focaccia or day old crusty bread, cut into 1" cubes
1/2 cup dried cranberries
2 1/2 cups Brussels sprouts, roasted
a few tablespoons olive oil for tossing with veggies/bread

Vinaigrette
2 tbsp apple cider vinegar
1 tbsp sherry vinegar
2 tbsp olive oil
2 tbsp honey
1 tsp salt
1/4 tsp pepper
1/4 tsp fresh thyme, leaves only

Preheat oven to 375 degrees.  If using store bought crusty bread, toss in a little olive oil before toasting bread.  Bake until golden brown and crunchy, about 12 - 15 minutes.

Toss apples and onion in a few tbsp oil, season with salt and pepper and roast for approximately 20 minutes until soft and caramelized.

While bread, onions and apples are in the oven, make vinaigrette in a large bowl and set aside. 
When focaccia is toasted, let it cool slightly then toss in vinaigrette.  Add roasted vegetables, cranberries, apples and swiss chard.  Toss to combine and coat in vinaigrette.
Serve immediately.

(Old Mother) Hubbard Squash

The past two weeks have been a weather nightmare here and we are all in need of a little comfort.  For me, that usually comes in the form of something warm from the oven.   This particular time, the oven also served as  heat for my apartment.  I had purchased a perfect little Hubbard squash and since I had lost my heat it seemed an opportune time to do something with it.

If you have never had Hubbard squash before, you are in for a treat. The flesh is slightly drier than acorn or butternut and it is a bit earthier in flavor. The bluish-gray color and deep orange flesh is beautiful and makes for a striking contrast.

Any kind of roasted squash is, for me, the perfect fall food and if you are the type that likes to change up for your holiday menu this would be a great addition to the meal.  As I have professed before on this very blog, I am NOT the type to change my menu, but adding to it is absolutely permissible. 

So while we are all getting back on track here in NYC and for my friends just getting back into their homes,  we should offer a bit of comfort to those who need it.  Whether it be as simple as a hug, a warm bed or a hot meal and perhaps it may come in the form of a little Hubbard squash.

Stuffed Hubbard Squash

• 1 Hubbard Squash, halved and cleaned
• 1 cup wild & long grain rice blend
• 2 cups chicken or vegetable stock
• 1 onion, small dice
• 2 handfuls baby kale
• 1/2 cup golden raisins
• salt & pepper

Preheat oven to 375 degrees.

Cut off a small piece from the outside of the squash so you will have a flat surface to prevent it from rolling over once you stuff it with the filling.   Lightly oil inside of squash and sprinkle with salt and pepper.

Place squash on lightly oiled sheet pan, cut side down (inside), and roast in oven for 30 - 40 minutes.
While squash is in oven, make the filling...

Heat olive oil in a saute pan over medium heat, add onion and cook until translucent.  Add kale and saute for 2 minutes then add rice and stir to coat.  Let rice toast for a few minutes, add golden raisins, give it a quick stir and add chicken stock, salt & pepper, stir again and cover.

Let the filling simmer for about 20 minutes or until rice is cooked then remove from heat.
Remove squash from oven and carefully turn over. Turn oven down to 325 degrees. Fill each half, dot each with a little butter and put back in the oven for another 20 minutes.

Share the other half with a friend.


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Salty, Crunchy... Healthy?!

As we are all abundantly aware, the Northeast suffered a major storm this week.  I am one of the lucky ones that was relatively unaffected in comparison to so many others.   While things are still getting settled, I humbly offer a quick snack today.

It's what I had on hand and  about making the most of what I have until the pantry is fully stocked again.  These chips are incredibly fast, require minimal effort and you don't have to feel the least bit guilty if you finish the entire plate by yourself.

 

Kale Chips

• 5 oz baby kale
• 2 tbsp oil  (I used lemon-infused olive oil)
• 1/4 tsp sea salt

Preheat oven to 275 degrees.
Toss baby kale with oil and salt.  Lay on parchment lined baking sheet and spread out evenly.
Bake for 20 minutes or until crispy, giving it a good shake halfway through. 

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