Beets :: Quick Clean Up for Spring

I'm willing warm temperatures to come on strong...any day now.  If nothing else, sunshine and a bit of spring cleaning is a decent place to start.  If you're looking for a nice 'jumpstart' towards beach season, give a thought to a nice bowl of roasted beets, or a simple beet salad, or some more creative uses for the colorful root veg.  Beets are like your personal springtime cleanup crew.  Jammed with antioxidants and nutrients to detox the liver along with a good dose of fiber, they'll flush out toxins and kick up digestion super fast.  Just beware, they'll stain virtually anything they come in contact with, nothing a good washing can't take care of.  Check out these brilliant photos and easy beet recipes from my latest column in Rue Magazine's fourth issue.  Click here for Bright Beet & Feta Dip with Grilled Toasts; Golden & Ruby Beet Salad with Oranges, Hazelnuts & Fiore Sardo Cheese; Dark Chocolate Beet Cupcakes with Goat Cheese-Hazelnut Frosting (oh yeah, they're crazy good!).

...and a few more gorgeous pics from the talented Rima Campbell.

Rue Issue 3!

Rue's third issue is alive and very, very well...and absolutely stunning!  Take a look through the full issue here and a get a peek at my recipes for winter comfort with white bean & kale bruschetta and a very fitting cassoulet, tres French! (pg. 72-73)

images via: Rue Magazine

Soulful Chicken Soup

Check out my blog post today over at Rue - all about gorgeous chicken soups - quite fitting as we're currently experiencing some of the most bone-chilling temps yet this winter.  My solution: a pot full of homemade chicken soup.  Ok, almost homemade.  When it’s too darn cold to even leave your home, you just have to deal with what’s in the fridge – which for moi, happened to be the remains of a rotisserie chicken and a gorgeous, emerald green bunch of kale.  And in under 45 minutes flat, I’d whipped up a steaming pot of a very soulful soup.  Not bad timing when you just want to pop back underneath a cozy wool throw on the couch.  Here the speedy recipe for Rue that’ll have you coming back for seconds.

Chicken & Kale Soup with Parmesan

1/2 yellow onion, diced

2 garlic cloves, minced

3 carrots, diced

1 tablespoon extra-virgin olive oil

1 quart low-sodium or homemade chicken broth

1 cup water

1 small pre-roasted rotisserie chicken, meat torn off  into pieces

1 bunch kale, roughly chopped

3 baby yukon potatoes, quartered

salt and freshly ground black pepper to taste

2 pinches red chili flakes

1 piece of parmesan or pecorino romano cheese rind *for extra flavor

1 egg, whisked

1/3 cup freshly grated parmesan or pecorino romano cheese

In a large stockpot, heat the olive oil and saute garlic, onions and carrots over medium heat for 4 to 5 minutes.  Add in chicken broth and water, along with pieces of chicken, kale, potatoes, salt, pepper, chili flakes and parmesan rind.  *For a richer flavor, add the carcass of the chicken to the stockpot as well and remove prior to serving.  Bring to a boil, cover and lower heat to a simmer.  Simmer for about 20 minutes, add in whisked egg and cook for 5 to 10 minutes more.  Remove parmesan rind and carcass if using.  Serve with grated parmesan or pecorino romano cheese.

Blogging over at Rue!

Happy Monday!  I'm thrilled to be kicking the week off with a new bi-monthly blog post over at Rue.com's blog.  All things food, fashion, style & design...head over and check out the talented crew I'm surrounded by.  Today's post is all about gorgeous kitchen's...and getting back into them to actually cook in the new year!

A Dose of Butternut Squash & Rue Magazine Issue 2!

With visions of turkey, stuffing, green beans and pumpkin pie running through your head just days before the Thanksgiving feast, I thought I'd change things up a bit and infuse your plate with a little butternut squash - one of the most versatile, most nutritious (antioxidant-packed and fiber-rich) and most flavorful standouts of the season.  When the turkey coma is all said and done, here are two bright and warm b-nut squash recipes to bring you back to balance.  Check them out here on the pages ( 86-87) of Rue Magazine's issue #2 that just went live yesterday!  

Wishing you a deliciously healthful and thankful holiday!

Pan Seared Scallops with Brown Butter Sage Sauce, Butternut Squash Puree & Maple-Cider Reduction

Serves 4

butternut squash

1 butternut squash, halved

extra-virgin olive oil for drizzling

salt to taste

1 head of garlic 

maple-cider reduction

¼ cup maple syrup

¼ cup apple cider

1 teaspoon black peppercorns

1/4 teaspoon nutmeg 

scallops

1 pound medium to large diver scallops

salt and freshly ground black pepper to taste

1 tablespoon extra-virgin olive oil 

brown butter sage sauce

2 tablespoons butter

2 tablespoons fresh sage leaves

butternut squash

Preheat oven to 375.  Drizzle olive oil over squash, sprinkle with salt and place cut-side down on a baking sheet.  Roast for about 50 minutes, or until flesh is soft.  Meanwhile, drizzle head of garlic with 1 tablespoon olive oil, wrap in aluminum foil and bake about 50 to 60 minutes. 

Remove butternut squash from oven and allow to slightly cool.  Scoop out seeds and discard.  Scoop out remaining flesh.  Cut garlic head in half and squeeze 3 to 4 cloves, adding the puree to the butternut squash.  Blend the garlic and butternut squash well until a smooth puree forms.  

maple-cider reduction

Combine all ingredients in a small saucepan.  Bring to a boil, lower heat and simmer about 15-20 minutes to reduce by nearly half.  Drain through a sieve to remove peppercorns.   Return to saucepan and keep warm on low heat. 

scallops

Turn oven up to 400.  Pat scallops dry and season with salt and pepper.  Heat 1 tablespoon olive oil in a large sauté pan over medium-high heat.  Sear scallops until lightly browned and opaque in the center, about 2 to 2 1/2 minutes on each side.

brown butter sage sauce

Add butter and sage leaves to pan over medium-high heat.  Butter will begin to lightly brown after 3 to 4 minutes.  Remove from heat.

To serve, spoon a dollop of butternut squash puree in the center of a plate, creating a bed for scallops.  Arrange 3 to 4 scallops per plate atop butternut squash.  Drizzle brown butter sage sauce over top scallops.   Drizzle maple-cider reduction around butternut squash puree.

Roasted Butternut Squash Salad with Lentils, Goat Cheese, Crispy Shallots & Balsamic Reduction

(pictured above)
Makes 4-6 servings

1 medium butternut squash, peeled, seeded and chopped

2 to 3 teaspoons extra-virgin olive oil

1 cup dried French lentils

4 oz goat cheese (1 small log)

1 shallot, peeled and cut into thin rounds or half-moon shapes

additional extra-virgin olive oil for "frying" the shallots and to coat the salad

6 Tbsp balsamic vinegar

salt and pepper to taste

3 cups arugula

Preheat oven to 4oo degrees. Soak lentils for 10 minutes.

In a large mixing bowl, toss butternut squash with olive oil and season lightly with salt.

Spread on a cookie sheet or in a roasting pan and roast until soft, about 30-40 minutes.

Meanwhile, cook lentils in salted, boiling water until soft, about 30 minutes.

Heat balsamic vinegar in a small saucepan on medium-low and reduce to about half, about 10-15 minutes.

Pour about 1 inch worth of olive oil into a small-medium heavy pan or skillet (enough oil to cover shallots). Heat oil over medium-high and fry shallots for 3 to 5 minutes until crispy, golden brown. Remove and drain excess oil on a paper towel.

Mix butternut squash with lentils and toss with 1 tablespoon olive oil, salt and pepper.  Spoon over a bed of arugula in a large serving bowl.  Sprinkle goat cheese over top, garnish with crispy shallot and finish with drizzled balsamic reduction.

Photography: Rima Campbell

In the Kitchen :: Autumn Pasta with Apples, Ricotta & Brown Butter Sage Sauce

moi with the founding editors of Rue, Miss Anne Sage (of CitySage) and Crystal Gentilello (of Plush Palate)

Yesterday was all about some good cooking, gorgeous floral arrangements and inspiring tabletop designs.  Partnering with my wonderful team of ladies from Rue Magazine, Kat Flower and Merci New York, I had the pleasure of cooking at the New York Design Center's "What's New What's Next" event.  The event highlighted the flavors, colors and feel of season.  The featured dish was apparently a big hit (gobbled and gone within an hour or so), but  you can easily replicate it at home, bringing all the scents and tastes of autumn into your own kitchen.  A few items of note--fresh ricotta cheese makes the WORLD of difference in any recipe.  Get the good stuff, a small, local brand if possible.  And don't stress about the calories/fat - you get such great flavor and texture, a small dollop is all you need!  And bonus, ricotta is packed with calcium.  Brown butter sage sauce also sounds incredibly rich, out of the question right?  When done right, anything's feasible.  The proportion of the butter sauce to the pasta and apples is significantly smaller, making for a light but delectably smooth and aromatic pasta dish.  The recipe, and photos from yesterday's smash event below...

 if only my kitchen were this spacious, I love the "English country" feel of it

Pasta with Apples, Ricotta & Brown Butter Sage Sauce

Serves 4

½ 16 oz package of twisted or tubular pasta like garganelli, casarecci or gemelli

1 tablespoon extra virgin olive oil

1 shallot, minced

2 green or tart apples, diced

1 cup fresh ricotta cheese

¼ teaspoon ground nutmeg

salt and freshly ground black pepper to taste

1 tablespoon butter

2 tablespoons sage, chiffonade (stack the leaves and roll them like a cigar, then cut into long, thin strips)

additional black pepper for serving

Bring a large pot of salted water to boil.  Cook pasta for 9 to 11 minutes until al dente. 

While pasta is cooking, add olive oil to a large sauté pan  and sauté shallots for 1 minute over medium-high heat, add apple and cook for 3 to 4 minutes until apple softens slightly.  Set mixture aside in a small bowl.

Mix together ricotta cheese, nutmeg, salt and pepper.  Add to a small saucepan and keep warm over medium-high heat.

Add butter and sage to the large sauté pan and cook over medium heat for 5 to 7 minutes just until butter begins to lightly brown in color (when it takes on a nutty smell you’ll know it’s ready).  Add apple mixture and cooked pasta back into sauté pan and lightly toss.  Serve with a dollop of warm ricotta cheese and a sprinkle of extra black pepper.   

the other featured...an apple tart with spiced caramel sauce & chicken liver pate crostini with green apple

find both recipes within the pages of Rue's inaugural issue!

Merci New York & kat flower's whimsical, enchanted-garden-themed table design. I have a minor obsession with the gold bamboo flatware (vintage courtesy of Kathleen's mom) and those beautiful gold-trimmed plates from ABC Carpet & Home

 one word: breathtaking.  kat flower, you are a floral force to be reckoned with!

...and to Anne, Crystal, Caitlin, Alaina, Kathleen and Jackie - AMAZING working with you all.  Hope everyone got home safely!
...final note -- what made my life (ok, maybe just my cooking) a little easier yesterday?  ScanPan's fantastic cookware, particularly their saute pan.  It works wonders with induction burners. And those suckers are known to be incredibly challenging to cook on!

Friday finds :: a few from Rue

Happy Friday and happy reading, the first issue of Rue Magazine is officially live as of yesterday!  Here are a few of the issue's luscious photos to start your weekend off right.  Above, it's a perfect fall weekend to nestle up to the flavors of the season.  Take a lazy Sunday and head into the kitchen to bake this lovely apple tart with spiced caramel sauce (created by yours truly).   

Or whip up an easy warm and comforting dessert like this apple compote with vanilla ice cream.

Straight laced, simple and oh-so-crisp, grab an apple for a quick, wholesome snack.

Sip on a fabulous vintage cocktail or two with friends.  Check out the recipe for the Rue Manhattan studded with a brandied cherry here.  (Yes, this mag's so fantastic it needed its own cocktail). 

Enjoy a weekend evening of nibbles and great conversation.  Appetizers abound at this Mad Men-themed fete.  

Congratulations again to Crystal, Anne, Alaina and Caitlin - it's party time ladies!

Dive into fall and savor the weekend!


*Many thanks again to the photographic genius of David Malosh and David Tsay and the styling savvy of Michelle Wong and Emily Henderson.  
*images: Rue Magazine

do you RUE?

The launch of the much-buzzed about online magazine, Rue, is just two days away and I can't wait (and I'm not biased at all as their contributing food columnist!).   Founders Anne Sage and Crystal Gentilello are cranking out the final touches and in their spare time they created these fun Do You Rue buttons.  Get on the bandwagon and get buttons for your own blog/website here!