Pasta with Sausage and Pumpkin Sauce

I started making this in 2000, when I heard Stellino on NPR's The World. Since then I made it at least once a year, including for a party to watch the Red Sox play in the World Series--was that 2004? Always a favorite. I use Asiago to grate over it, rotini pasta, and leave out pumpkin seeds. This year I'm trying it with fresh pumpkin. Will report back.

Ingredients

• 4 tablespoons olive oil
• 1 pound of Italian sausage
• 1 cup chopped onion
• 10 garlic cloves, thickly sliceD

• 3 tablespoons chopped fresh sage
• 1¼ cups white wine
• ¼ teaspoon cinnamon
• 1¼ cups pumpkin puree
• 2 cups chicken stock
• 1 pound pasta - penne, rigatoni - choose your favorite shape
• 6 tablespoons Parmesan cheese - optional
• toasted pumpkin seeds, optional

Instructions

1. In a large skillet pour one tablespoon of olive oil and cook over high heat for a minute or so. Remove the sausage from its casing and add to the hot oil. Using the back of a spoon break of the sausage as it cooks until fully browned. Remove sausage with a slotted spoon to a bowl and set aside. Keep one tablespoon of the fat in the pan and discard the rest.
2. Add the remaining three tablespoons of oil to the skillet and cook over medium heat for three minutes. Add the onion, garlic and chopped sage, cook for roughly 10 minutes, stirring well until the onion and garlic begin to brown.
3. Add the reserved sausage and cook for two more minutes, stirring well. Add the wine and deglaze (scraping up the really flavorful brown bits from the bottom of the pan) the pan. Cook for another 5 to 8 minutes, stirring well. The wine will begin to evaporate. Add the pumpkin puree and cook for another minute or two, stirring well.
4. Add the chicken stock and cinnamon, bring to a boil over high heat, then reduce and simmer for about 30 minutes. You're looking for a nice thick & saucy consistency.
5. While the sauce is cooking, boil the pasta. Drain and pour the pumpkin sauce over the pasta in the cooking pot and stir for two or three minutes.
6. Garnish each bowl with optional cheese and toasted pumpkin seeds.
7. Serves 6-8

Pamplona's shrimp pil pil

I was craving this dish recently, from the great tapas restaurant Pamplona that used to be in Philly's Wash West neighborhood. Amazingly I found the recipe online (from 1997), but while I was looking I found another that was intriguing. I've combined them here. (This looks like an interesting variation.)

Makes 4 to 6 tapas or appetizer servings.

1 tablespoon coarse sea salt

1 lb. (approx. 12) large shrimp, peeled and deveined

1 cup flour

4 cups cold water

4 cloves garlic, whole 

3 tablespoons olive oil, virgin Spanish preferred

1 teaspoon chopped garlic

2 tablespoons butter
1/2 teaspoon ground paprika.  
1/2 teaspoon crushed chile piquin (I used chili powder)
2 tablespoons dry sherry

1 tablespoon Pastine (a brand of finely chopped chile peppers in vinegar, pickled jalapenos may be substituted)

2 tablespoons lime juice, fresh preferred

Kosher salt to taste

2 teaspoons coarsely chopped Italian parsley

Preheat a large saute pan over medium high heat. Meanwhile, in a medium bowl, stir the salt into water until it has dissolved. soak the shrimp in the cold water for 5 minutes. Drain the shrimp and pat them dry. Roll in flour until well coated, shaking off excess flour.

Add the oil to the hot pan with the whole garlic and allow the oil to get hot but not smoking. Carefully place the shrimp in the pan in a single layer. Cook till golden on both sides, about 3 minutes.

Discard the whole garlic and remove the shrimp. Add the minced garlic and let it cook until its perfume is released, about 1 minute. Add the remaining ingredients, and deglaze the pan. Then return the browned shrimp, and cook 1 minute longer or until shrimp are firm and dry. Serve immediately.

Cuban-style braised tuna

I made this with my friend Sacha once when she was housesitting and we both dug it. I think braised anything is amazing--so moist and flavorful, but the intensity of the flavors in this dish are just the best. We used Chilean sea bass that first time, but I think any hearty fish would be great.

I used the leftovers to make Fish chowder with coconut milk, which was a total success, too.

From The White Dog Cookbook


1/4 cup extra-virgin olive oil

1 1/2 cups thinly sliced white onions

2 tablespoons minced garlic

4 cups roughly chopped fresh plum tomatoes [canned is fine, too]

1/4 cup drained capers, rinsed and squeezed dry

2/3 cup sliced pimento-stuffed green olives [I've done it with black oil cured, too]

Pinch of hot red pepper flakes

1 1/2 cups dry white wine

4 yellow fin tuna steaks (about 6 ounces each)

1/4 cup chopped fresh cilantro leaves

1/4 cup slivered almonds, toasted.


1. Heat the oil in a large, nonreactive saute pan or skillet over medium heat. Add the onions and cook until soft, about four minutes. Add the garlic and cook for one minute. Add the tomatoes and saute until they begin to soften, about three minutes. Add the capers, olives, pepper flakes, and wine; bring to a simmer.

2. Add the tuna steaks to the sauce. Reduce the heat to low, cover, and simmer until the tuna is completely cooked through, 10 to 15 minutes, depending upon the thickness of the steaks.

3. Remove the tuna and keep warm. If the sauce looks too loose, increase the heat and simmer until it reduces to the desired consistency. Stir in the cilantro. Top the fish with the warm sauce; sprinkle with the toasted almonds

Fish chowder with coconut milk

I was looking for a way to use up some braised Cuban tuna I had in the freezer (courtesy the White Dog Cookbook), and this was the perfect solution. Was in the mood for chowder, but wanted to try something dairy free. If I'd had some lemongrass I would have added that, too. Lots of flavor. For fish stock I just used benito flakes you use to make miso soup. Used sweet potato in place of yukon. I also doubled the amount of coconut milk, 'cause I like me my fats.

From Cybele Pascal, who does a lot of allergy-free cooking
http://cybelepascal.com/gluten-free-dairy-free-soy-free-fish-chowder/#

Makes 8 Servings

4 tablespoons olive oil
1 large yellow onion, diced
3 cloves garlic, minced fine
3 large stalks celery, with leaves, chopped
3 carrots, chopped
big pinch of dried thyme  [I used a few sprigs fresh]
2 teaspoons parsley flakes [I used a few tablespoons of fresh]
2 bay leaves
pinch of cayenne pepper
1 cup dry white wine
1 large Yukon Gold potato, skin on, diced into 1/2-inch cubes [I used sweet potato]
2 ear of fresh corn [I left this out]
8 peppercorns
8 cups fish stock (Kitchen Basics “Seafood Stock” is Shellfish-Free and Gluten-Free; see their allergen-statement)
1/2 teaspoon sea salt
freshly ground pepper
1/2 red bell pepper, diced [I left this out]
2-3 cups leftover cooked Cod Fish, and/or Haddock, and/or Flounder, flaked or cut into 1-inch chunks
1/2 cup coconut milk, or rice milk (or heavy cream)
pinch of saffron

1. Heat olive oil in large pot over medium heat. Add diced onions and garlic, and cook, stirring often, about 3 minutes, until onions have softened a bit. Add celery and carrots, cooking a few minutes more, until starting to soften. Add thyme, parsley, bay leaves, cayenne, and cook stirring until aromatic, about 2 minutes.

2. Increase heat to medium-high heat, and add white wine. Cook stirring, about 3 minutes, until reduced slightly. Add cubed potato, stirring to combine. Cut corn kernels off of cobs and add to pot. Add peppercorns. Cover all with fish stock, add salt, and few grindings of fresh pepper. Bring to a boil, then reduce heat to a simmer. Crumble in the saffron. Cook at a simmer, stirring occasionally, about 30 minutes, until potato is softened. Add bell pepper, and fish, stirring gently to combine. Simmer about 15 minutes, until bell pepper is tender. Taste broth, and adjust salt, pepper, and cayenne pepper, to taste.

3. Add coconut milk (or rice milk, or heavy cream), and heat through until piping hot, without letting it boil. Ladle into bowls. This soup is even more delicious day two, so don’t fret the leftovers.

Easy Crock Pot Moroccan Chicken, Chickpea and Apricot Tagine

I went looking for a recipe to cook chicken and dried fruit in my terra-cotta pot (like my Greek friend used to make) and found this instead. Crockpot even easier! Used half the chicken and twice the chickpeas and apricots called for below, and it's totally delicious, if a little sweet. And easy peasy.

By French Tart via Food.com
Servings: 6

Ingredients:


6 large boneless skinless chicken breasts , chopped into large chunks (or assorted chicken pieces, about 3 lbs)
1 tablespoon flour or 2 tablespoons cornflour
2 large onions , chopped
3-4 garlic cloves , chopped finely
1-2 tablespoon extra virgin olive oil
1 inch fresh gingerroot , finely chopped
6 ounces dried apricots
2 tablespoons tomato paste
2 (14 ounce) cans chopped tomatoes
2 (14 ounce) cans chickpeas
3 tablespoons honey
1/2 pint chicken stock [I used homed veggie stock]
1 pinch saffron or 1 teaspoon turmeric
4 teaspoons ras el hanout spice mix (or make up spice mix below)
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon cayenne pepper (optional)
salt and black pepper
chopped fresh coriander , to serve (Cilantro)

OPTIONAL
2 carrots , peeled & diced (optional) [I included these]
1 preserved lemon , chopped into small wedges (optional) [didn't but wish I had]

Accompaniment
harissa

Directions:

1
PLEASE NOTE: This recipe lists canned chickpeas in the ingredients, NOT dried! If you use dried chickpeas, you MUST soak them and cook them first!
2
Heat up olive oil in a frying pan/skillet & saute chopped onions & garlic for 5-10 minutes.
3
Add chicken stock & gradually mix in flour or cornflour until well mixed & not lumpy.Add honey & tomato paste & mix well.
4
Add herbs,spices & finely chopped ginger with salt & pepper to taste.
5
Finally add tinned tomatoes & mix well.
6
Pour the above tomato,onion & spice mix into slow cooker or tagine.
7
Add chicken & chickpeas & mix well.
8
Add dried apricots making sure they are covered by juice. (Add the carrots if using.).
9
Give it a gentle but good stir to mix everything together well.
10
Crock Pot or Slow Cooker - Cook on high for about 3 to 4 hours OR automatic with keep warm facility for up to 8 hours. (Please note that the cooking times depend on your crockpot, the cooking times I have suggested work fine with mine which is a Morphy Richards Slow Cooker.).
11
If cooking in a Traditional Tagine, do as above & cook SLOWLY over gas or barbeque for about 2-3 hours.
12
Electric Tagine cooking - same as the slowcooker. If you need to thicken it up towards the end of the cooking time, add cornflour which has been mixed with a little water & add to the tagine - mix well.
13
Serve with freshly chopped Coriander/Cilantro sprinked on top & either with couscous, rice, fresh flat bread, pitta bread or salads. It is also good (if not traditional) served with fluffy pureed or mashed potatoes & pasta.
14
Note: You can use chicken pieces or whole chicken which has been cut up into portions, but you will then need to brown them in a frying pan or skillet beforehand. Preserved lemons make a great addition, add them when you add the apricots and carrots.


Read more: http://www.food.com/recipe/easy-crock-pot-moroccan-chicken-chickpea-and-apricot-tagine-137530#ixzz1rBRmuWst

Pork Chops with Mustard Sauce

My friend Sacha (a pescatarian) served these earlier this fall, and I fell in love with them. I used a little rice milk instead of heavy cream and cooked the sauce down a little more--just as delicious. Also used half dijon/half pommery mustard with brown sugar and pecans, and half the butter.

Gourmet | May 2005

yield: Makes 4 servings
active time: 25 min
total time: 25 min

4 (3/4-inch-thick) pork chops
3/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1/4 cup finely chopped shallots (1 to 2)
2 tablespoons unsalted butter [USED 1 TBSP]
1/2 cup reduced-sodium chicken broth
1/4 cup country-style Dijon mustard [USED HALF POMMERY MUSTARD]
2 tablespoons heavy cream [USED RICE MILK]
2 teaspoons fresh lemon juice

Put oven rack in middle position and preheat oven to 325°F.

Heat a dry 12-inch heavy skillet over moderately high heat until hot. Pat pork dry and sprinkle with salt and pepper. Add oil to hot skillet, swirling to coat, then brown chops, turning over once, about 8 minutes total. Transfer to a shallow baking pan, reserving skillet, and bake, uncovered, until cooked through, about 5 minutes. Let stand, loosely covered with foil, 5 minutes.
Meanwhile, pour off fat from skillet, then cook shallots in butter over moderate heat, stirring, until softened, 3 to 5 minutes. Add broth and any juices from baking pan and boil, scraping up any brown bits, 2 minutes. Add mustard and cream and return to a boil, then add lemon juice and simmer until sauce is slightly thickened, about 3 minutes.

Salmon chowder

I had leftover sockeye salmon from when I poached my first whole fish (still not sure what to do with all the poaching liquid I created) and this was a very easy solution. I added extra half and half at the end, and left the skins on the potatoes.

From Whole Foods
http://www.wholefoodsmarket.com/recipes/476

Serves 4
This scrumptious chowder is one of the most satisfying ways we know of to get your omega-3's, and it's a great way to warm up a chilly evening. Make it a day ahead for company, reheating gently without boiling.

Ingredients
3 strips nitrite-free bacon, diced (pork, turkey or vegetarian)
1 large yellow onion, diced
1/2 cup diced celery
2 large Russet potatoes, peeled and diced
2 carrots, peeled and diced
2 cups chicken or vegetable broth
1/2 cup whole milk
1/2 cup half-and-half
1 1/2 pounds salmon fillet, skinned, boned and cut into 1-inch cubes
1/4 cup chopped fresh parsley
1/2 to 1 teaspoon dried dill
Sea salt and freshly ground pepper to taste
1 tablespoon minced fresh chives for garnish
Oyster crackers for garnish (optional and contain gluten)

Method
Brown bacon in a deep, heavy-bottomed sauce pot until crisp. Remove with a slotted spoon and set aside. Sauté onion and celery in the bacon fat in the same pot until onion is translucent. (If using turkey or vegetarian bacon, add canola oil to sauté onion and celery.) Add potatoes and sauté about 5 minutes, stirring occasionally. Do not brown. Add carrots and stock, bring to a boil, then reduce heat and simmer until vegetables are fork tender about 10 minutes.

Add milk, half and half, salmon, parsley, dill and pepper. Simmer over low heat 5 to 8 minutes or until fish is cooked through and liquid is steaming, but not boiling. Add more pepper and salt to taste. Transfer to serving bowls and garnish with crispy bacon pieces and chives. Serve with oyster crackers, if desired.

Nutrition
Per serving (about 19oz/533g-wt.): 540 calories (230 from fat), 25g total fat, 7g saturated fat, 135mg cholesterol, 930mg sodium, 32g total carbohydrate (4g dietary fiber, 6g sugar), 46g protein