Bruschetta with Toasted Walnuts and Ricotta

This Bruschetta is sweetened with golden raisins and flavored with herbs, red pepper, garlicky tomatoes and toasted walnuts.  All this flavor sits on a bed of light, cool ricotta to smooth everything over. A ying and yang of flavors to whet the appetite.
1 baguette
1 fresh ripe tomato
1 cup yellow grape tomatoes, sliced in half lengthwise
1/4 cup golden raisins, minced
2 cloves garlic
1 Tbsp fresh thyme leaves, minced
1 Tbsp fresh oregano leaves, minced
1/4 tsp crushed red pepper

about 1 cup fresh ricotta cheese
1/3 cup walnut pieces, chopped
2 green onions, sliced
black toasted sesame seeds for garnish (optional)

Slice baguette in half lengthwise and cut into serving portions. Toast the walnuts in a 375F oven for 3-5 minutes. Watch them carefully because they can burn quickly. Allow the walnuts to cool to room temperature.

Meanwhile, sauté the raisins, garlic, herbs and red pepper in a dash of olive oil for 2-3 minutes, until fragrant.

Add the tomatoes and turn heat to high. Let the tomatoes sizzle and caramelize up a bit. Season with salt and pepper, cook until the tomatoes just begin to break down, then remove from heat.

Toast bread lightly under the broiler, watching carefully to avoid burning. Remove bread from oven and spread each slice with some ricotta. Spoon a bit of tomato on each slice. Then sprinkle the walnuts and green onions over the slices. Garnish with sesame seeds.

Makes 12-16 appetizer servings.

Mushroom Barley Soup

Thinking of something fall yet vegetarian - after a full Thanksgiving feast? Here is mushroom, barley and sweet potato to satisfy yet not over-fill.
1/3 cup pearl barley
1 quart favorite broth, I used chicken

1 lb mushrooms, sliced
1 large sweet potato, peeled and diced 1/2-inch
1 leek, trimmed, cleaned and diced
2 tsp fresh thyme
1/4 tsp freshly grated nutmeg
12 oz baked tofu, sliced

Bring the broth to a gentle boil in a medium soup pot and add the barley. Reduce to a medium simmer, just under boiling, and cook for about 20 minutes until the barley begins to soften.

Meanwhile, sauté the sweet potato cubes in a dash of olive oil for about 10 minutes.

Add the leek and continue cooking another 10 minutes.

 While the potatoes cook, sauté the mushrooms in a dash of olive oil over high heat until they give off what water they will.

When the water is released, continue cooking over medium heat to brown the mushrooms a bit.

Reserve a dozen or so mushroom slices for garnish, and combine the remaining veggies with the barley and broth.

Bring to a boil, stir and reduce to a simmer. Cook until the barley and potatoes are just cooked through, then add the sliced tofu. Adjust seasonings with salt and pepper if necessary, and season with Tabasco, Sriracha or favorite hot sauce. Serve in wide bowls.

Serves 4.

Cook’s Note: For a fully vegetarian meal, use vegetable broth or water seasoned with a dash of salt.

Peach Very Berry Cake

This cake is more fruit than cake, and that's OK. Simple to whip together and great for breakfast with a hot brew, or dessert.
2 ripe peaches, peeled and diced
4 cups fresh berries (I mixed black, blue and raspberries)

1 stick butter, at room temperature
1/2 cup light brown sugar
2 eggs
1/4 cup Greek yogurt
1 tsp vanilla extract

Dry ingredients:
1-1/2 cup cake flour
1/2 tsp salt
1/2 tsp baking powder

1-2 Tbsp coarse or granulated sugar for topping

Preheat oven to 375F. Mix together the butter and sugar in an electric mixer.

Add the eggs, yogurt and vanilla and blend well.

Whisk together the dry ingredients in a separate bowl.

Slowly add them to the wet ingredients in the mixer, and mix only enough to just combine. Now gently fold in the fruit.

Butter a 10 to 11-inch cake pan and pour the fruit batter into the pie pan.

Top with coarse or granulated sugar.Bake for about 45 minutes, until well browned and cake is cooked through.

Makes one 10-inch cake.

Cook's Note:  You can use whatever fruit you like.  Just adjust the sugar to match the sweetness of the fruit you add.  Here i used mixed berries and sweet fresh peaches.

Chicken Chick Pea Sausage Soup with Fresh Tomatoes

The richness of the hot sausage is balanced by the light, freshness of the cool tomatoes and tangy lime - hearty, satisfying and dynamic.
3 links Italian sausage, preferably spicy
2 shallots (or 1/4 cup diced onion)
2 cloves garlic
1 Tbsp fresh thyme (or 1/2 tsp dried)

1/3 cup dry white wine
1 can chick peas, rinsed and drained
1 quart chicken broth
1 large skinless, boneless chicken breast, sliced in half lengthwise

1 ripe fresh tomato, diced
palmful fresh parsley, minced
1 lime, cut in wedges

Poke the sausages with the tines of a fork and brown in a soup pot with a dash of olive oil. Remove to a plate. Add the shallots, garlic and thyme to the pot and cook 2-3 minutes.

Slice the sausages. Add the wine, broth and chickpeas to the soup pot and stir in the sausages. Nestle the chicken breast pieces into the liquid and bring to a boil. Reduce heat and cook about 10 minutes until the chicken is cooked through. Remove the chicken breast from the soup and allow to cool on a plate. When cook enough to handle, shred the chicken and then return to the soup. Continue cooking the soup for about another 30 minutes.

Serve soup in wide bowls garnished with fresh tomatoes and parsley.  Serve with lime wedges.

Serves 4.

A West Indian Lamb Curry

Once again I am inspired by Melissa Clark of the New York Times, who teaches us about marinating lamb in an onion pureé to flavor a Caribbean curry.  An old Welch friend taught me this technique a long time ago for Indian curries - a general technique, it infuses the meat deeply with flavor.  I depart from Melissa in selecting my own herbs and spices for this curry (and I don't prefer potatoes in my lamb curry), but maintain the essence of the West Indies for sure.
3-1/2 to 4 lb boneless lamb, cut into 1 to 2-inch pieces

1 large onion, diced
3 cloves garlic
1-inch fresh ginger, peeled and quartered
palmful fresh mint leaves
1 Tbsp fresh thyme leaves
2 Tbsp olive oil

1 Tbsp favorite curry powder
1/2 Tbsp smokey Spanish pimenton paprika
1 tsp freshly grated nutmeg
1 tsp ground sumac
1 tsp kosher salt
1/4-1/2 tsp cayenne pepper, to taste

3-4 carrots, peeled and diced
1/2 can tomato paste
1 stick cinnamon
1 quart water, plus or minus - just to cover the meat

Place onion, garlic, ginger, mint, thyme and oil in a blender.

Pureé to a fine pulp.

Place lamb in a large bowl and pour onion pureé over lamb.

Mix well. Add spices to lamb mixture.

Mix well again. Wrap with plastic wrap and allow to marinate at least 2 hours, or oversight in the refrigerator.

When ready to cook, heat a dash of canola oil in a large Dutch oven. Brown the lamb cubes in batches, with good air space in between each to allow them to brown up nicely. Transfer lamb to a bowl as it cooks. After the last batch of lamb, add the carrots to the Dutch oven and sauté them for about 5 minutes. Then add the tomato paste and cook another 5 minutes, to develop the tomato flavors.

Now return the lamb and the cinnamon stick to the pot and add just enough water to almost cover the meat.

Bring to a boil, stir, and reduce to a low simmer. Cook on stove top or a 375F oven for about 1-1/2 to 2 hours, stirring every once in a while. If necessary, remove the top to allow some water to evaporate, to make a nice thick curry. Adjust seasoning with salt and serve with rice.

Serves 6-8.

Cook's Note:  Sumac is a Mediterranean spice with a tangy lemony flavor.  It is NOT from the variety in North America that many people are allergic to - and is used in many Turkish and Middle Eastern dishes.  Its not a must for this curry, but could be substituted for the juice and zest of a lemon or a lime in the marinade.

This curry is even better the next day, so don't hesitate to prepare the day before you serve or have guests - it will only be better.  

Baked Ziti Bolognese with Fresh Cheeses

Fall brings casseroles to mind - there's something warming  and comforting to be had from a baked ziti - especially if you use fresh ricotta and fresh mozzarella.
1 onion, diced
2 carrots, peeled and diced
1 lb ground beef, preferably grass fed
2 cloves garlic, minced

1 Tbsp rosemary leaves, crumbled
1 24-oz jar favorite tomato sauce

8 oz ziti
16 oz fresh ricotta
1 lb fresh mozzarella cheese, sliced
1 tsp herbes de Provence (or Italian herbs)

Preheat oven to 375F. Sauté the onions and carrots in a large skillet in a dash of olive oil. Salt and pepper to taste. Add the ground beef after about 5 minutes and brown well. Add the rosemary and garlic and cook another 2-3 minutes.

Pour about three quarters of the sauce into the beef mixture and heat through.

Meanwhile bring a pot of water to a boil for the ziti. Season with a lot of salt. Cook the ziti just until al dente and drain, reserving 1/2 cup cooking water. Turn into a large mixing bowl and add the the ground beef mixture.

Add as much cooking water as necessary to make a nice saucy mixture.

Layer Half the ziti mixture into a large oiled casserole. Top with half the mozzarella slices and dot with half the ricotta.

Layer on the other half of the ziti mixture and repeat with the remaining mozzarella and ricotta. Season with herbs.

Pour remaining tomato sauce on top. Cover lightly with aluminum foil and bake in oven for about 30-40 minutes. Remove aluminum foil cover and bake another 20-30 minutes, until browned and bubbly.

Serves 4-6.

Pork Carnitas Enchilada Casserole

Here's an exciting Mexican inspired tortilla casserole that will satisfy any 'Let's do Mexican' inspiration you might be considering.
1 lb boneless pork country ribs, or loin roast, cubed
1 large jalapeño pepper, diced
1 carrot, diced
1/2 large onion, diced
2 cloves garlic
6 6-inch flour tortillas
1 can seasoned black beans in chili sauce
2 cups cooked white rice
1/3 lb sharp cheddar or jalapeño Jack cheese, cubed 1/4-inch
2 green onions
1/4 cup salsa verde (and more for passing at table)

Sauté the onion, carrot and jalapeño in a bit of canola oil for about 10 minutes, until the veggies begin to caramelize. Add the garlic and cook another 2-3 minutes.

Remove the veggies to a bowl.

Add the pork to the skillet with a dash more canola oil and brown over high heat, until all sides are nicely browned.

Then return the veggies to the skillet along with the black beans. Heat through.

Preheat oven to 375F. Now assemble the casserole. Oil a shallow round casserole. Lay the tortillas about the casserole to halfway hang over the side in a spiral fashion. Distribute the pork and black bean mixture over the tortillas.

Fold each tortilla in half, and tuck and edges back into the casserole.

Toss the rice with the cheese and all but a tablespoon of the green onion. Now spread the rice over the center of the casserole and top with the remaining green onions. Pour the salsa verde over the rice. 

Bake for about 30-45 minutes, until the casserole is completely heated through and bubbly. Serve with more salsa verde, and guacamole, if you can.

Serves 4-6.

Grilled Chicken Masala

To me there's something intrinsically desirable about a grilled half chicken.  All over Europe, you see them in (really nice) fast food joints, around touristy quarters.  A half grilled chicken with frittes (gorgeous french fries) is a common go-to fast dinner near the City Centrum, before a concert, at least in the north.  You also see them at almost every American County Fair, and at home BBQ's.  That's because they're great!

Here's an Indian take on grilled half chicken.  Serve with your favorite sides and thrill your guests!
Masala Marinade:
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp fenugreek seeds
2 cloves garlic, minced
1/2-inch piece fresh ginger, minced
2 Tbsp brown sugar
palmful fresh cilantro, chopped
1 red chili, diced
2 green onions, minced
1/4 cup canola oil
2 Tbsp seasoned rice vinegar

1 small whole chicken, cut in half

Grind the cumin, fennel and fenugreek seeds in a (dedicated) coffee grinder (or mortar and pestle). Mix together with the remaining masala marinade ingredients in a small bowl.

Transfer three quarters of the marinade to a large zip lock bag and add the split chicken pieces. Seal and marinate at least an hour or two, or even overnight in the refrigerator. Reserve a quarter of the marinade for basting while cooking, before you add to the chicken.

When ready to cook, return the chicken to room temperature if necessary. Heat a grill to high. When grill is hot, turn right side of grill off and place chicken skin-side up on the right side of the grill. Cover and cook for 15 minutes.

Now turn the left side to medium-low and baste the chicken with some of the reserved marinade. Flip the chicken onto the left side. Grill, covered, another 10 minutes, watching carefully for flare-ups. Baste the chicken and flip a final time. Baste skin side now, and grill another 10 minutes or so, until the chicken is just cooked through and nicely browned.

Serves 2-3.

Pumpkin Red Bean Rice on Brussels Greens

Pumpkins return to our horizons in the fall.  There's a lot of pumpkin going on here to keep your interest busy and hunger satisfied.

This deceptively satisfying meal combines the sweet richness of pumpkin with the full protein complement of beans, rice and yogurt.  The warm pilaf, over the cool and crunchy greens underneath, is sweetened by golden raisins.  This is a welcome offset, as is the cool yogurt and spicy salsa verde over top.

...and a lot going on to keep you healthy.
1 cup rice
1 Tbsp canola oil
2 cups water
1 tsp salt

2 Tbsp canola oil and 1 Tbsp butter
4 cups fresh pumpkin, peeled and cubed 1/2-inch
1/4 tsp powdered cumin
1/4 tsp powdered coriander
1 small onion, diced
1 clove garlic, peeled and minced
1 15-oz can kidney beans, rinsed and drained

1 lb fresh Brussels sprouts, base sliced off and sliced in half lengthwise
2 cups baby arugula
1 Tbsp canola oil
1/4 cup golden raisins
2-3 Tbsp favorite vinaigrette

Salsa verde
Plain Greek yogurt

Sauté rice in oil in a medium pot. Stir constantly for about 3-5 minutes, allowing the rice to turn from translucent to white. Add the water and the salt, and bring to a gentle boil. Stir and reduce to a low simmer. Cover and cook for 20 minutes, until all the water is absorbed.

Meanwhile, heat oil and butter in a large non-stick skillet. Add the pumpkin and allow to brown on one side for about 8-10 minutes over medium heat. Stir in the cumin and coriander.

In another skillet, heat 1 tablespoon oil and toss in the onion. Sauté for about 8-10 minutes until the onion is soft and beginning to caramelize. Add the garlic and cook another 2-3 minutes. Set the onions aside.

While the veggies cook, peel the outer leaves of the Brussels sprouts, reserving the central cores for another use.

You should have about 4 cups leaves. Heat a tablespoon canola oil in a medium skillet and add the raisins. Cook over low heat to soften and brown just a bit. Now toss the Brussels sprouts into the skillet with the raisins and stir fry for a few minutes, just to begin to soften the leaves.

Tip into a wide bowl and add place in the refrigerator to chill.

Add the beans to the pumpkin and heat through.

Add the rice to the onions and mix well. Then gently fold in the pumpkin mixture to the rice.

Add the arugula to the chilled Brussels sprouts, dress with dressing and mix well. Distribute greens as a bed about 4 plates. Mound a generous portion of pumpkin and rice on top. Garnish with salsa verde and yogurt.

Serves 4.

Cook's Notes:  If going vegan, simply eliminate the yogurt.

You could use most any firm bean.  I'd go with a bean with a rich color like black or pinto, and certainly one that stays together - so not cannelini.  You also could certainly substitute butternut squash for the pumpkin - in fact butternut squash will stay together better with cooking and present a cleaner pilaf.

Great Northern Bean and Pasta Shell Soup

Waiting rooms and grocery checkout lines can be a great place to browse home and personal enrichment magazines for quick simple recipes.  I was taken by one in a magazine I can't even remember.  It suggested cooking the pasta in the soup broth itself - a technique I love now.  Not only does this save lots of time, but it also greatly reduces complexity and additional dirty pots.

I used this technique to make a simple bean and pasta soup with fresh thyme - still pushing out of the garden in early November here in the Mid-Atlantic! Seven simple ingredients - most always on hand - and you have a quick, wholesome meal in 30 minutes.
1 medium onion, finely diced
2 carrots, peeled and finely diced
2 cloves garlic, minced
1 Tbsp lemon thyme, chopped
1 quart turkey, chicken or veggie broth
1/4 lb small shell pasta, a generous 1 cup
1 can Great Northern Beans, just drained

In a medium soup pot, sauté the onion, and carrot in a bit of olive oil. Cook over medium heat for about 10 minutes to slightly caramelize the veggies. Add the thyme and garlic and cook another 2-3 minutes.

Add the broth, pasta and beans and bring to a boil. Stir and reduce to a simmer. Cook for about 30 minutes, stirring often, to produce a creamy soup.

Serves 2-4, depending on what else is served (like crusty bread, and a fresh salad).

Cook's Note:  You can surely use other beans like Cannelini or chick peas.  You also surely could substitute other pastas like Ditalini.  I'd stick to really small pastas that will cook up quickly and add creaminess.  The veggies, as well as the herbs can also be varied - read: use fresh oregano or rosemary. Have none?  Use dried herbs instead and stop worrying - it will be fantastic - and still quick and wholesome.

Poached Cod on Cold Noodles with Parsley Wasabe Aioli

Cool poached Cod has such a pure essence, and goes very well with a cool noodle salad.  Offset with a splash of fragrant wasabe and parsley aioli, as a heady flavor accent, this is a fresh cool salad, good for any meal.
1/2 lb spaghetti, cut in half
1 lb fresh cod fillets

Noodle dressing:
2 Tbsp olive oil
2 Tbsp rice vinegar
1/2 tsp dill
black pepper
juice of 1/2 lime

Parsley wasabe aioli:
1 large clove garlic
palmful fresh parsley
2-3 tsp wasabe paste
1/3 cup Greek yogurt
2 Tbsp mayonaisse
2 Tbsp rice vinegar

1 red pepper, diced
1/2 cup shredded carrot
1/4 cup sliced purple onion
5 oz fresh baby spinach leaves (or other favorite greens)

Set a medium pot of water to boiling for the pasta. When boiling, salt generously and add the pasta. Cook until al dente, stirring every once in a while to keep strands from sticking.

Meanwhile, heat about an inch of water in a medium skillet to boiling. When boiling, salt generously and add the cod fillets.

You could add some sliced lemon at this point for added flavor. Turn to a simmer and cover. Cook for about 5 minutes, just until the fish is just cooked through.

When the fish is done, carefully remove to a plate with a slotted spatula. Cod falls to flakes easily, so try to keep the fillets intact as much as possible. Cover fish with plastic wrap, and place plate in the refrigerator to chill the fish down a bit. Make sure fish is covered well as the flavors of the fish can otherwise enter your refrigerator and linger there quite a bit.

When the pasta is cooked, drain. Tip back into cooking pot and fill with cold water. Drain again. Transfer to a mixing bowl (I use the cooking pot) and add the olive oil part of the noodle dressing. Add in the red pepper, carrot and onion and toss well. Place in the refrigerator to chill down a bit, too.

While the fish and pasta chill out, make the wasabe aioli. Drop the clove of garlic into a small food processor. Mince. Then add the parsley and mince again.

Now add the rest of the cream ingredients and process to a creamy consistency.

Depending on the yogurt you use you may need to adjust the consistency to a just-pourable level - you can use milk, water or rice vinegar, to your taste! Transfer to a small bowl.

Finish dressing the pasta by tossing with the vinegar, dill, pepper and lime. Now assemble the salad.

Plate some spinach leaves on each of 4 plates. Top with a generous helping of the cold noodles. Distribute the cod fillets evenly on top of pasta. Drizzle a bit of parsley wasabe cream on top.

Serves 4.

Parsley Wasabe Aioli

This is delicious with cold poached fish or crispy veggies.
1 large clove garlic
palmful fresh parsley
2-3 tsp wasabe paste
1/3 cup Greek yogurt
2 Tbsp mayonaisse
2 Tbsp rice vinegar

Drop the clove of garlic into a small food processor. Mince. Then add the parsley and mince again. Now add the rest of the cream ingredients.

Process to a creamy consistency. Depending on the yogurt you use you may need to adjust the consistency to a just-pourable level - you can use milk, water or rice vinegar, to your taste!

Transfer to a small bowl.

Makes about 1 cup.  And I promise that won't be enough :-))