Gochujang-Ginger Wings

1.3 billion pounds of wings will be consumed today, Superbowl Sunday. I don’t even know who is playing tonight during Jlo’s concert but I am for sure having these wings. They are sweet, sticky, a little spicy and addictive. The best part? I already have all the ingredients in my kitchen and you probably do too. A quick pulse in a food processor makes this recipe super easy so you can get on with your night. Like many of my recipes, this one works but it isn’t a commandment. If you don’t have orange-apricot marmalade, don't sweat it. Use whatever you have on hand and enjoy your own creation!

Gochujang-Ginger Wings

Ingredients

2lbs party wings (about 12)
2-inch piece of ginger, roughly chopped
1 Fresno chili pepper, chopped and seeded
1/3 cup gochujang
1/3 cup orange-apricot marmalade
3 tablespoons soy sauce
3 tablespoons fish sauce
toasted sesame seeds, for garnish
cilantro, for garnish

Directions

1. Combine everything but the wings, sesame seeds and cilantro in a food processor and blend until smooth.

2. Toss the wings with the sauce in a large bowl and allow to marinate about 30 minutes.

3. Preheat the oven to 425 and line a cookie sheet with foil or a silicone mat.

4. Arrange the wings in an even layer and bake for 20 minutes. Remove the wings from the oven and baste with the remaining sauce. Bake the wings for 10 more minutes, then remove from the oven and allow to cool slightly before serving.

5. Plate the wings and garnish with toasted sesame seeds, cilantro and lime wedges.

Pappardelle with Mushrooms, Chilis and Lemon

Everyone knows I’m a sucker for a good pasta dish. There is just something so satisfying about a bowl full of carbs and sauce. I can’t help myself, that is partially why I took up making fresh pasta a few years ago; to feed my addiction. I’ve been busy this winter perfecting a few different shapes and dough recipes and will be teaching another workshop this spring. I can’t wait to share my noodle knowledge with more people!

This dish uses my favorite noodle shape, pappardelle. These thick ribbons of pasta come from the Tuscany region where it is typically served with meaty sauces made from game. I’m not big on game but I do just love a fat wide noodle. They are great for slurping up everything from the meatiest ragu to butter and parmesan. It helps that pappardelle is super easy to make. Simple run it through the pasta roller a few times and cut into 1/2 inch ribbons. If you’re going to make fresh pasta on a weeknight, pappardelle is your friend.

A great mix of mushrooms takes the place of meat in this dish and the chilies and lemon zest to make this bright and filling with a nice kick. It is a great meal that leaves you warm and satisfied. Grate some parm over the top and garnish with parsley and more lemon zest and you’ve got a great dinner worthy of bragging about.

Pappardelle with Mushrooms, Chilies, and Lemon

Ingredients

For the pasta
2 whole eggs
4 egg yolks
2 tablespoons olive oil
hefty pinch of salt
2½ cups flour

For the mushrooms
2 tablespoons olive oil
1 onion, halved and thinly sliced
1 fresno chili, thinly sliced
12 oz mixed mushrooms
4 tablespoons butter
1 cup chicken broth
zest of 1 lemon

Directions

1. Make the pasta. In a large bowl, stir the eggs, yolks, olive oil and salt until evenly mixed. Add the flour and stir with a rubber spatula until the dough comes together into a sticky ball. Turn the dough out onto a lightly floured surface. With floured hands, kneed the dough until a firm, smooth ball is formed. About 8 minutes. Wrap the dough in plastic wrap and chill for at least 30 minutes.

2. Roll the dough. Cut the dough into eighths and toss lightly with flour. Press each wedge flat and roll with a rolling pin, shaping into small discs. Feed the dough discs through the pasta roller. Start at the widest setting and roll until the dough is thin but still sturdy, “5” on most machines.

3. Cut the noodles. Trim the edges of the dough so you are working with a uniform rectangle. Fold the dough in half twice and cut into 1/2 inch ribbons. Dust the noodles with cornmeal and set aside.

4. Make the mushrooms. In a large heavy skillet, heat the olive oil over medium-high heat. Add the onions and peppers, cook until soft and tender. Toss in the mushrooms and season with salt. Cook until the mushrooms release most of their liquid and cook down about 8 minutes. Add the garlic and butter, stirring until the butter melts. Stir in the broth and reduce to a very low simmer.

5. Cook the noodles. Bring a pot of salted water to a bowl and add the pasta. Cook until tender, about 3 minutes. Reserve ½ cup of the pasta water and strain the noodles, rinse with hot water.  

6. Combine it all. In a large bowl, combine the noodles, mushroom mixture, and lemon zest. Garnish with freshly grated parmesan and parsley.

Hummus with Spiced Lentils, Kale and Root Vegetables

I have been eating a lot of vegetables over the last few weeks. Staying in line with my resolution to eat more vegetables and less meat, I’ve been getting a little creative with how I get all the protein and nutrients I need without relying on meat and animal products alone.

Enter, this dish. With the hummus and lentils, you get plenty of protein and the dish overall packs a ton of fiber to keep you feeling fuller, longer. I’ve been serving this to Anthony for dinner a lot lately but it also makes a great, easy lunch. It can be served warm or cold making it a low maintenance and flexible dish.

Give my blend of spices a shot with the lentils but feel free to explore with other flavors as well. In my opinion, there are no rules in the kitchen, merely suggestions.

Make this for dinner this week and change the way you think about vegetables and protein.

Hummus with Spiced Lentils, Kale and Roasted Root Vegetables

Ingredients

2 cups hummus
1 cup dry lentils
3 cups water or broth
1½ teaspoons salt, divided
½ teaspoon allspice
½ teaspoon cumin
½ teaspoon coriander
½ teaspoon black pepper
2 carrots, peeled and cut into 1” chunks
2 parsnips, peeled and cut into 1” chunks
1 small red onion, halved and sliced into ½ inch slices
1 large sweet potato, peeled and cut into 1” chunks
2 cups kale, chopped and de-stemmed
¼ cup plus 1 tablespoon olive oil

Directions

1. Preheat the oven to 425.

2. Toss the carrots, parsnips, sweet potato and onion in a large bowl with olive oil, salt, and pepper. Pour everything onto a large cookie sheet and arrange in a single layer. Roast for 40 – 45 minutes or until tender.

3. Place the lentils in a mesh sieve and rinse thoroughly. In a large pot, combine the lentils, water, allspice, cumin, coriander, and black pepper. Add a pinch of salt and bring to a boil. Reduce the heat and cover. Simmer for 25 minutes. Strain the remaining liquid and set aside.

4. In a large skillet, heat the remaining tablespoon of olive oil and add the kale. Cook until the kale just tender, 2 – 3 minutes.

5. To plate, divide everything between four plates and garnish.

Roasted Fingerling Potatoes with Romesco

One of my goals for 2020 and beyond is to change my relationship with food and how I think about nourishing my body. For me, this means cutting back on how much meat and dairy I eat and consuming more vegetables and plant-based foods. Much to Anthony’s chagrin, we’ve been on an 80/20 diet lately where 80% of the time, we eat plant-based foods while the other 20% we eat meat and dairy. I love it. I feel better, I’m just as satisfied with my meals as I am when I eat meat and I am spending less money.

Romesco has long been one of my favorite sauces. Not only does it have a totally unique flavor profile of nutty acidic goodness, but it is also super flexible and goes with so many wonderful things. Originally from Catalonia and served with fish, this sauce goes well with roasted vegetables, pasta, chicken and even meatballs. Admittedly, I love a good Italian red sauce that simmers all day with meatballs and sausage but this sauce gives all others a run for their money in my mind. The toasty flavor of the broiled vegetables and the fat from all those almonds give this sauce so much body that I literally lick the plate clean whenever I make it.

Romesco Sauce

Ingredients

1 lb Roma tomatoes, seeded and chopped
1 lb red bell peppers, seeded and chopped
2 Fresno chili peppers, chopped
5 garlic cloves, skinned
1 yellow onion, skinned and quartered
1 t paprika
1 t smoked paprika
2 tablespoons olive oil
Kosher salt and black pepper, to taste
½ cup almonds, toasted and ground

Directions

1. Preheat the broiler to high.

2. Toss everything but the almonds together in a large mixing bowl, being sure to coat everything evenly. Pour the mixture onto a large cookie sheet and arrange in a single layer. Broil, on high until everything starts to char

3. Remove from the oven and allow to cool.

4. Working in batches, carefully puree everything in a blender or food processor until smooth and saucy. If the sauce looks too thick, dilute it with some water or olive oil.

Roasted Fingerling Potatoes

Ingredients

1 lb fingerling potatoes, washed and halved lengthwise
2 tablespoons olive oil
1 teaspoon rosemary
2 cloves garlic, minced
salt and pepper to taste

Directions

1. Preheat the oven to 425

2. In a large bowl, toss all the ingredients until the potatoes are evenly coated.

3. Spread the potatoes out on a large cookie sheet in a single layer, cut side down.

4. Roast the potatoes 20-25 minutes, flipping the potatoes halfway through. Remove from oven and serve with parmesan, parsley, and romesco

Lobster Arancinni

It is true. Anthony and I are trying to be healthier in 2020 and beyond. We are currently 5 days into dry January and my latest obsession is gut health and eating more plants. I’m proud of all our endeavors but balance is the key to success so this week I grabbed a pack of frozen lobster, mixed it with some leftover rice and made these deep-fried cheesy babies.

Technically, arancini are made with arborio rice, a great way to use up leftover risotto. Unfortunately, I didn’t have any arborio rice to spare so I went with plain old jasmine rice that was a few days old and stale. I know what your thinking, stale rice? Hear me out. Day old, cold rice is ideal for things like arancini and fried rice because it is already cooked and the starches have had time to settle and solidify. This means that when you fry them up, the rice gets extra crispy and you get extra credit for making such crispy rice.

These balls are not for the faint of heart and should not be logged in to whatever calorie tracker you downloaded on New Year’s Day. These are treat-yourself snacks to be indulged in and shared. You don’t have to invite friends over when you make these but you would end up being the favorite in your group.

The gochujang aioli used here is also superb with eggs, on sandwiches, wraps, whatever, so double the recipe and have some extra for later in the week.

Lobster Arancini with Gochujang Aioli

Ingredients

1/2 cup mayonnaise
1/4 cup gochujang
1 cup chopped lobster meat (about 1lb, or two lobsters)
3 cups cooked jasmine rice
2 tablespoons minced cilantro
1/2 cup fontina, shredded
1/2 cup mozzarella, shredded
3 eggs
1 1/2 cup breadcrumbs, divided
1 cup flour

Directions

1. In a small mixing bowl whisk the mayonnaise and gochujang until pale orange in color and there aren’t any chunks of gochujang remaining. Set aside.

2. In a large bowl, combine the lobster meat, rice, cilantro, fontina, mozzarella, and two eggs. Add 2/3 cup of the breadcrumbs and form into 16 1 - 2-inch balls and set aside.

3. Whisk the remaining egg with a little water and pour into a wide shallow bowl. Place the flour and remaining breadcrumbs in a shallow separate shallow bowls as well.

4. Dredge the balls first in flour, then in egg and finally in the breadcrumbs. Set each finished ball on a parchment lined tray and allow them to cool for one hour before cooking.

5. Fill a large pot with 2 inches of oil and heat until a thermometer reads 350. Working in batches, fry each ball until golden brown, about 4 minutes. Remove from the oil with a slotted spoon and all to drain on paper towels. Season with flaky salt and serve.

Delicata Squash Salad

I love, love love delicata squash. In my opinion, it is one of the most underappreciated winter squashes out there. The flavor is sweet, texture is smooth and the skin is so tender that you don’t have to peel these babies.

This salad is one of my latest favorites. it is light, fresh and easy to pull together. Crunchy. Sweet. Savory. Full Bodied. All ways you could describe this salad and me.

I’ll be making this for the family this year when I go back to Ohio for Christmas along with a few other little numbers.

Ingredients

1/4 cup tahini paste
1 tablespoon olive oil
2 cups plain yogurt
1 delicata squash, seeded and sliced 1/2 inch thick
1 tablespoon olive oil
salt and pepper to taste
1/2 teaspoon cinnamon
4 cups arugula
1/4 cup pomegranate arils
1/4 cup salted pumpkin seeds
1/2 cup parsley, chopped
1/4 cup chopped mint

Directions

1. Make the tahini yogurt by combining the tahini paste, yogurt and olive oil in a food processor.

2. In a large bowl, toss the squash, olive oil, cinnamon, salt and pepper in a large bowl. Spread evenly on a cookie sheet and roast 20 minutes at 425. Remove from the oven and allow to cool slightly.

3. On a platter, spread the tahini yogurt evenly over the surface and top with the arugula.

4. Toss the squash with half of the herbs and pile over the yogurt. Top with pomegranate arils and pumpkin seeds. Garnish with the remaining herbs and finish with some flaky sea salt.

Roasted Salmon with Cannellini Beans and Lemon

Roasted Salmon with Cannellini Beans and Lemon

The holidays are upon us and that means many things. Gift giving. Tacky decorations. Oversharing relatives, and (delicious) butter-laden foods as far as the eye can see. While I do really love all the comfort foods of Thanksgiving and Christmas, I can’t help but feel the need to lighten things up in between. This recipe is one of my go-tos not just because of how delicious it is but because it is light-ish and I can write it off as a healthy weeknight dinner that comes together quickly and with little effort.

Ingredients

1 can cannellini beans
½ cup Castelvetrano olives, chopped
½ cup white wine
4 tablespoons butter
1 teaspoon dried thyme
1 yellow onion, finely chopped
2 garlic cloves, diced
1 teaspoon red pepper flakes
1 lb salmon
2 lemons, thinly sliced
salt and pepper, to taste

Directions

1. Preheat the oven to 450

2. Combine the beans, olives, wine, butter, thyme, onion, garlic, and red pepper flakes in a casserole dish. Carefully arrange the salmon and top with the lemon slices.

3. Bake 15 minutes or until the salmon is cooked through and flakes easily with a fork.

Kale Caesar Salad with Roasted Chickpeas

With Thanksgiving squarely in the rearview mirror, its time to focus our attention on the other big day. Christmas is upon us and with it comes all the sweets and guilty pleasures we can muster. In our house, Anthony and I are almost done with everything from Thanksgiving except the extra turkey my mom sent me home with from Ohio. Holiday parties are filling up our calendars and there are plates of cookies as far as the eye can see. In addition to all this, the malls are a madhouse and

To keep things relatively healthy and light, I’ve been keeping this Kale Caesar Salad on constant rotation this year. Though kale is past its hype, I still love it and think it deserves a place on every table. My dad isn’t convinced, he thinks it tastes like grass. By gently massaging the kale with salt, the greens end up very tender, not grassy and a bold bright green.

This recipe seems like a lot when you look at the instructions and is indeed a multistep process however the resulting salad is sure to wow your guests.

Ingredients

For the Chickpeas
1 (15 oz) can chickpeas
1 tablespoon olive oil
1 teaspoon paprika
salt and pepper to taste

For the Croutons
4 dinner rolls, torn into bite-size pieces
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/8 teaspoon oregano
1/8 teaspoon thyme

For the Salad Dressing

2 tablespoons anchovy paste
1 tablespoon dijon mustard
2 teaspoons garlic paste
2 tablespoons lemon juice
2 egg yolks
2 tablespoons grated parmesan
salt and pepper to taste
2 cups olive oil

For the Salad

1 bunch kale
1 tablespoon salt
1/4 cup shredded parmesan

Directions

1. Preheat the oven to 400

2. Rinse the chickpeas and pour them on a kitchen towel. Pat them dry and remove any loose skins. Drizzle with olive oil and toss with the salt, pepper, and paprika. Roast the chickpeas on a cookie sheet for 20 minutes or until they are crispy.

3. Toss all the ingredients for the croutons in a large bowl and pour onto a cookie sheet. Bake at 400 until crispy, about 8 minutes.

4. IN a medium bowl, whisk together the anchovy paste, garlic and mustard, add half of the lemon juice and egg yolks, whisking until smooth. Add the remainder of the egg, parmesan, salt, and pepper then gradually add the oil, whisking constantly.

5. Wash the kale and remove the thick center stems and veins. Tear the leaves into bite-size pieces and toss with salt. Gently massage the kale until it releases a distinct grassy smell, softs and turns bright green, about 3 minutes.

6. In a large bowl, toss the chickpeas, croutons, dressing, and kale together, topping with the shredded parmesan cheese and serve.

Spiced Chocolate Chip Cookie Bars

I spent yesterday driving home to Ohio. My friends all think I’m crazy to drive instead of fly but I would rather spend my day in my car with my own music under my control than sit around in an airport full of strangers and overpriced food and booze. Trust me, I’ve done my fair share of drinking in airports and its not a pretty sight.

Interstate 90 is very familiar to me. This is the route my family and I would take every summer to get to Maine and I have come to know it in all seasons and all conditions. I’ve almost wrecked with my dad during a mid-April snow squall in upstate New York and I’ve seen the trees coming back to life when I drove out in May a few years ago.

This year, I will be spending my first Thanksgiving in Ohio since I moved to Maine in 2012. I’ll be back for ten days and will be catching up with family and friends and even teaching a workshop at my sister’s store, The Collective. Most importantly, I’ll be spending plenty of time with my niece and new nephew. It is a trip I’ve been looking forward to for months.

To save myself from the blight of eating fast food all day, I made sure to prepare a cooler full of food for my trip. This included chicken salad croissants, apples, nuts, cheese, and my favorite: spiced chocolate chip cookie bars. After all, diets don’t count when you’re driving for 12 hours alone, right?

These cookie bars are no joke. I love them. Anthony loves them. You’ll love them too. These are the result of a gamble taken in the kitchen a few months ago. I might have had a few cocktails before deciding I wanted something sweet to round out my evening. I’m a big fan of salty-sweet-spicy combos and felt bold. As I was sifting the flour and baking soda, I grabbed a bottle of cinnamon and a bottle cayenne and did my best Emeril impression and BAM. Spiced chocolate chip cookies were born. Truth be told, this first batch was OK but not great. I went a little heavy on the cinnamon and not heavy enough on the cayenne. Fast forward through a few more iterations and a lot of note-taking and a recipe is born.

Spiced Chocolate Chip Cookie Bars

Ingredients

8 T butter, room temp
1/2 C granulated sugar
1/2 C brown sugar
1 egg, room temp
2 t vanilla
1¼ C flour
1/2 t baking soda
1/2 t kosher salt
1/8  t cinnamon
¼  t cayenne
1 C chocolate chips

Directions

1. Preheat oven to 350

2. Combine the flour, salt, baking soda, cinnamon and cayenne in a large bowl and sift once.

3.  In a stand mixer, beat the butter and both sugars until creamed. It should look light and fluffy, about 3 minutes.

4. Add the egg and vanilla and mix until well combined.

5. Slowly, add the flour in batches. Mix until smooth. Fold in the chocolate chips and pour into a greased pan. Bake 20-25 minutes, remove from oven and cool on a wire rack.

Aunt Ruth's Wild Rice

Last spring, my mom gave me two tins of recipes from her Aunt Ruth, her mother, and her grandmother. Of these three women, I only knew Great Aunt Ruth. My grandmother and great grandmother passed long before I was born.

In these tins are countless index cards with handwritten, pasted and otherwise documented recipes from the 50s – 70s. I don’t recognize many of the names and the handwriting is foreign to me, but I recognize the recipes. These are the recipes Ruth would make for us around the holidays or when we came to visit. Three Bean Salad. Johnny Marzetti. Oatmeal Cookies. Wild Rice Pilaf.

Since receiving the recipe tins, I’ve been cooking from them here and there. Trying to draw inspiration and connection to women I never met but have always known. One of the recipes I keep coming back to is Aunt Ruth’s Wild Rice. It is simple, starchy and comforting. I remember hearing stories of how special this recipe was “back in the day” from my mom. Wild rice was a luxury in the 1960s, making this recipe one reserved for holidays.

I remember visiting Aunt Ruth when I was young when she still lived in Columbus. Uncle Ron had a big berry and fruit patch in the back yard and there were Lincoln Logs in the basement. I remember her taking me to the zoo and to the park across the street from her house. She was a fashionable and smart woman.

In her later years, Aunt Ruth developed dementia and either forgot who we were or confused us with other figures in her life. These are the hard memories families don’t talk about. Difficult as it may be, I remember lives in their entirety. I can recall all the good times, what she gave me for Christmas when I was 9 and the way her house smelled (it was a good smell).

The way we choose to remember our loved ones after they have gone is a personal experience that we all share. Nobody is a stranger to loss or will be for long. As morbid as that may sound, especially around the holidays, impermanence is real. So, though I may mourn and lament, I celebrate lives lived because that’s all you can do.

The holidays always make me nostalgic and this year is no different. I often wonder what Ruth and my Grandfather would think of the world we live in now. Not the political chaos on television but rather the intimate world of our family. New babies, new spouses. Changes in careers and locations. A lot has happened in the decade that Aunt Ruth and my Grandfather have been gone.

Though Aunt Ruth has been gone for over a decade now, I will always remember her smile and warm embrace. I plan to make this wild rice for the holidays this year and I am certain everyone will remember Aunt Ruth as soon as they taste it.

 Ruth’s Wild Rice

Total Time: 1 hour 20 minutes
Prep time: 5 minutes
Cook time: 1 hour, 15 minutes
Servings: 8

Ingredients

2 tablespoons butter
1 yellow onion, diced
2 celery stalks, diced
2 carrots, diced
8 oz portobello mushrooms, chopped
2 cloves garlic, minced
1 cup wild rice, rinsed
½ cup slivered almonds, toasted
3 cups chicken broth
1 teaspoon oregano
½ teaspoon cayenne pepper
salt and pepper to taste

Directions

1. Melt the butter in a large heavy pot and add the onion, celery, carrots, and mushrooms. Season with salt and cook until the mushrooms are softened. About 10 minutes. Add the garlic and cook until aromatic, about 30 seconds.

2. Add the rice and cook 2-3 minutes. Add the almonds, broth, oregano, and cayenne. Bring to a boil and cover. Reduce to a simmer and cook for 1 hour and remove from heat. Allow the rice to rest 5 minutes, then fluff with a fork and serve.

Beef Rendang

One of the perks of marrying Anthony is that I have learned so much about his mother’s heritage and side of the family. Anthony’s mom, Hayat, was born in Yemen and is a citizen of Singapore. She’s a fiery little woman with a very direct personality but one of the most caring and loving people I know. On a recent trip to Singapore, I asked her to bring me a cookbook and any ingredients she didn’t think I’d be able to find here in Maine. When she returned, she gave me a great cookbook on Indonesian cooking and recipes. I’ve had it for a few years and have managed to take some traditional recipes, tweak them a bit to work with what’s available here in Maine. Beef Rendang (pronounced: ren-dawn) is one of my favorite recipes I’ve developed from this cookbook and I am making it this year for Hayat’s birthday.

Indonesian cooking is a great medley of flavors and techniques because of its geographic location. Beef Rendang is believed to have been an adaptation of Indian curry when Indian spice merchants came through the area and the locals adapted to the recipe. “Rendang” means slowly which makes sense as this dish does take some time. This dish is heavily spiced and cooked slowly over an entire day until you end up with tender, aromatic beef that melts in your mouth.

Beef Rendang

Ingredients

6 shallots, chopped
3 cloves garlic, diced
2 tablespoons ginger, minced
3 teaspoons chili powder
1 tablespoon turmeric
1 teaspoon cinnamon
3 bay leaves
2 lbs stew beef
2 cans coconut milk
1 cup chicken stock

Directions

1. In a dutch oven or large pot, heat a little oil and saute the shallots until soft, about 3 minutes.

2. Add the garlic, ginger, turmeric, chili powder, cinnamon and bay leaves and cook until aromatic. About 2 minutes

3. Add the beef to the pot and stir to coat. Add the coconut milk and chicken stock, stirring to combine. Cover with a heavy lid and simmer over medium heat 6-7 hours or until the meat is tender.

4. Serve with rice and garnish with lime and cilantro.

Butternut Squash Ravioli

One of my favorite meals is ravioli. To be honest, I love pasta of all kinds but ravioli and other stuffed pasta steal my heart time after time. There’s something about the freedom to fill them with whatever my heart desires that I just love.

I’ve been working at a local farm this fall and its pumpkin season. We have pumpkin, squash and gourds of all shapes and sizes so I’ve been feeling inspired. With my workshop coming up, I decided to pull the pasta roller out and work through a couple recipes and techniques. After flipping through my book of recipes, I settled on this classic stand by.

Ravioli is best reserved as a project recipe. Not that you can’t crank it out on a busy weeknight but it is not as quick as other options. That is why I reserve this for a nice Sunday afternoon when I don’t have to feel rushed to get something on the table. I can have a glass of wine, roll some dough and relax to the meditative process of kneading and forming dough.

The toasted almonds in this recipe really give the dish some added depth. If you don’t have almonds on hand, walnuts or pecans would also work well. On a whim, I threw a little orange zest into the burnt butter sauce to highlight the sweetness of the squash and it was great.

Butternut Squash Ravioli

Ingredients

1 small butternut squash, halved lengthwise and seeded
1 tablespoon thyme
1 tablespoon sage
1 onion, peeled and quartered
2 garlic cloves
1/2 teaspoon nutmeg
1/2 cup almonds, toasted
1 cup ricotta
Fresh Pasta Dough

Directions

1. Preheat the oven to 375

2. Place the squash in a casserole dish, cut side up and baste with olive oil. Sprinkle the thyme, sage and nutmeg over the squash and season with salt and pepper. Tuck the onion and garlic in and around the squash. Bake for 45 minutes or until soft and tender.

3. While the squash cooks, pulverize the almonds into a course meal.

4. Allow the squash to cool a bit, then scoop out the flesh and puree with the onion, garlic and ricotta until smooth, transfer to a bowl and fold in the almonds. Allow the filling to cool slightly then fill a piping bag.

5. Cut your pasta into 8 pieces and roll out until about a ¼ thick. Then run the pasta through your rolling machine until 1/16 inch thick (mine is setting #4)

6. Lay your pasta sheets out on a cutting board and pipe your filling on the bottom half of the sheet. The filling should be about the diameter of a quarter and ½ inch thick.

7. Fold the top half of the dough sheet over onto the bottom and seal by firmly pressing around the edges of the filling. Cut the ravioli using a fluted pasta cutter or a knife and transfer to a cookie sheet lightly dusted with flour or cornmeal.

8. Cook the ravioli in a large pot of salted water. Once the ravioli starts to float, cook another 60-90 seconds and then remove with a slotted spoon.

9. Serve with browned butter and Parmesan and a nice wine.

Fresh Pasta Dough

Fresh Pasta Dough

I use this dough recipe for all my pasta dishes. It is versatile, sturdy and comes together easily. Don’t stress too much about the proportions. If the dough seems to wet, add a little flour, if it seems a little dry, add some water. Letting it rest for an hour will allow the dough to really bind well and absorb any excess flour and egg. I use my stand mixer but you can easily make this by hand.

Ingredients

2 cups flour
1 teaspoon salt
2 eggs
4 egg yolks
1 tablespoon olive oil

Directions

1. In the bowl of a stand mixer with the dough hook attachment, combine the flour and salt.

2. Whisk the eggs, egg yolks and olive oil in a separate bowl.

3. Slowly add the egg mixture with the dough hook on low. Scrape down the sides and continue mixing until a dough ball starts to form.

4. Once most of the flour is absorbed, dump the whole thing out onto a lightly floured surface and knead until all the flour is absorbed. The dough should be smooth and firm. Wrap in plastic wrap and chill for one hour or up to 12.

Kale Salad with Apples and Barley

This fall has been action packed. In addition to celebrating our first anniversary, Anthony and I have been busy finishing our dining room and planning our next big house project. I also started working at one of my favorite haunts, Snug Harbor Farm, which means I’ve been busy keeping up with plants, design and the like.

In an effort to save money that we can put towards our house, we’ve been packing our lunches a lot lately. I have been obsessed with this kale salad recipe since we went apple picking a month ago. I’ve made versions of this in the past but this one really takes the cake. I took some time to work out the dressing and adding a few extra flavors and textures that I think really set it off. Most importantly, this recipe is cheap, healthy and filling. Have it as-is or add a little roasted chicken and you’re on your way to a happy afternoon.

Kale Salad with Apples and Barley

Ingredients

1 cup pearled barley
3 cups water
1 bunch kale, washed and stems removed
½ red onion, sliced thinly
2 cherry hot peppers, halved and thinly sliced
2 apples, cored, halved and thinly sliced
6 oz crumbled feta
¼ cup apple cider vinegar
4 tablespoons lemon juice, divided
2 tablespoons honey
1 garlic clove, finely minced
1/3 cup canola oil
½ cup slivered almonds, toasted

Directions

1. Combine the barley and water in a large pot and bring to a boil. Cover, reduced heat and simmer for 25 minutes or until the barley is tender. Strain and rinse with cool water and set aside.

2. Combine the vinegar, lemon juice, honey, garlic and oil in a bowl and whisk until evenly mixed and set aside.

3. Tear the kale into bite size pieces and dust with salt. Gently massage the kale with your hands by squeezing a fistful at a time. Do this for about 3-5 minutes or until the kale turns bright green and feels more tender.

4. Combine everything in a large bowl and top with almonds. Toss and serve.

Korean Chicken Tacos

Tacos are one of my favorite foods. Whether fish, chicken, beef, vegan, breakfast or dinner, I love them in all their shapes, sizes and variations. This taco recipe is a standby for Anthony and I when we don’t really want to cook but need to feed ourselves. They go well with beer or a crispy white wine and the heat can be dialed up or down depending on your taste.

Gochujang is a central ingredient in this chicken marinade and is a Korean staple. Gochujang is a fermented soy and pepper paste that is in just about everything Korean and a flavor Anthony craves from his time as a teacher overseas. Though once elusive, gochujang is pretty popular now and can be found in most Asian aisle of the grocery store.

The vinegar slaw makes these nice and bright and the sriracha aioli gives the dish a nice spicy creamy kick. The best part about the aioli? It makes enough to use later in the week on things like breakfast sandwiches.

Korean Chicken Tacos with Red Cabbage Slaw and Aioli

Ingredients

FOR THE CHICKEN

2 T Gochujang
1/2 C fish sauce
3 T lime juice
2 T brown sugar
1 T honey
2 T freshly grated Ginger
2 lbs boneless skinless chicken thighs

FOR THE SLAW

1/2 head red cabbage, shredded
1 red fresno chili, thinly sliced
1 C Apple Cider Vinegar
1/2 t salt

FOR THE AIOLI

1/2 C Mayo
1/3 C Sriracha

GARNISHES

Taco shells or tortillas
Cilantro
Sesame Seeds

Directions

1. Combine all the ingredients for the chicken in a bowl or ziplock bag and allow to marinate for 30 minutes.

2. Make the slaw by combing all the ingredients in a bowl and allow to marinate for at least 30 minutes or overnight.

3. In a small bowl, combine the mayo and sriracha and stir until evenly mixed. Set aside and chill.

4. Heat a heavy skillet over medium high heat and cook the chicken about 4 minutes on each side or until done (no pink in the center). Set aside and tent with aluminum foil

5. Slice the chicken and serve with taco shells and garnishes.

Orange Pumpkin Bread

Its early October, the leaves have begun to change and I can see my breath when I run in the morning. Fall has officially arrived.

To celebrate the season, I dragged out an old family recipe given to me by my mother. What goes better with a chilly morning that a hot cup of coffee and Orange Pumpkin Bread?

This recipe belongs to my great-grandmother Gladys. A woman I’ve only known through stories and pictures as a child. She was married to William, my great-grandfather and namesake and lived on a farm where she and my great-grandfather raised horses and cattle.

Earlier this year, my mom gave be two boxes of family recipes from my great-aunt, grandmother and great-grandmother. As I’ve been working through the recipes, I’ve thought about who these women were, what they were like and what they would think of me. Of these three ladies, I only met my great-aunt Ruth. My great-grandmother passed long before I was born and my grandmother passed away from cancer at 49 (one more reason why I quit smoking). All the same, I’ve known these women through stories told to me by my mother, uncle and their family friends. Despite not meeting them, cooking their food is giving me a connection to a life I didn’t know and gives me a comfort I struggle to articulate.

Orange Pumpkin Bread

makes two loaves

Ingredients

2/3 C Crisco
2 2/3 C granulated sugar
1 orange
2/3 C water
1 (16 oz) can pumpkin
3 1/3 C all purpose flour
2 t baking soda
1 1/2 t salt
1 t ground cinnamon
1/2 t baking powder
2/3 C chopped pecans
2/3 C raisins

Directions

1. Preheat the oven to 350 and grease two 9x5x3 loaf pans.

2. In a stand mixer, cream shortening and sugar thoroughly

3. Cut the orange into wedges and carefully remove any seeds, then toss it into a blender or food processor with the water and puree until smooth.

4. Add the orange mixture to the creamed sugar and shortening along with the pumpkin and eggs.

5. Sift the flour, baking soda, salt, cinnamon, and baking powder in a separate bowl and carefully add to the pumpkin mixture in batches. Fold in the pecans and raisins.

6. Pour the mixture into the loaf pans and bake 1 hour and 10 minutes. Remove from the pan and allow to cool.

Fettuccine with Sausage, Fennel and Ricotta

As the days get shorter and the nights get cooler, I want something more substantial than what I’ve been eating through the hot summer. Something fresh but filling. Last week, it was particularly cool and I settled in on this dish. Its creamy, filling and satisfying without being overbearing and heavy. You could swap the sausage for mushrooms and have a wonderful vegetarian main or you can leave the sausage if you’re feeling carnivorous. Either way, you’ll love how creamy and starchy this dish is and how easy it is to prepare.

Ingredients

1lb Fettuccine
1lb ground Italian sausage
1 fennel bulb, cored and sliced
2 tablespoons olive oil
1 red Fresno chili, seeded and sliced
1 C ricotta

Directions

1. Cook the pasta according to package instructions. Reserve 1 cup of pasta water before draining.

2. In a large skillet, brown the sausage over medium high heat, remove from pan and set aside. Add some olive oil and heat over medium high heat and saute the fennel until soft, about 5 minutes. Add the pepper and garlic and cook another 2-3 minutes. Return the sausage to the skillet and mix.

3. Combine 1/2 C of the reserved pasta water and the ricotta and stir until smooth. Add to the fennel mixture and toss with pasta, adding more pasta water if necessary.

Hoisin-Sriracha Chicken Thighs with Peppers and Dandelion Greens

It is finally fall in Maine which means, among many things, it is finally braising season. This was my first full week back from The Island and after working every day for four months straight, I finally caught a cold. Not only did I catch it, I passed it along to Anthony. Needless to say, we were both pretty run down and cranky (neighter of us are very happy patients). This meant I needed something easy, comforting and spicy to get us through the worst of the symptoms.

Enter this delicious standby recipe.

These chicken thighs were everything I wanted and everything we needed to beat this cold. Sweet, spicy and tangy but as comforting as chicken noodle soup. Don’t wait until you get sick to try these thighs. They came together in about 30 minutes and I made a big enough batch to have for lunch the next day.

Ingredients

1 tablespoon Sriracha
2 tablespoons Hoisin
3 tablespoons vegetable oil, separated
1 1/2 lbs boneless skinless chicken thighs
1 bell pepper, cored and sliced
1 Anaheim chili, sliced in circles
1 onion, halved and sliced
4 cloves garlic, chopped
1 bunch dandelion greens
2 cups beef broth
cilantro, lime, toasted sesame seed for garnish

Directions

1. Combine the hoisin, sriracha, and 1 tablespoon vegetable oil in a large bowl and add toss with the chicken until evenly coated. Set aside.

2. Heat 1 tablespoon vegetable oil over medium high heat and add the chicken. Be sure to keep the marinade handy. Sear on both sides until browned, about 3 minutes. Move to a plate and set aside.

3. Add the remaining vegetable oil and quickly saute the onions, peppers and garlic. Add the dandelion greens and rest the chicken thighs on top. Combine the remaining marinade and beef broth and pour over the chicken. Reduce heat to medium low and braise until the chicken is tender, about 20 minutes. Serve over white rice and garnish with cilantro, lime and toasted sesame seeds.

Sunday Funday: Kennebunkport

One of my favorite Sunday Funday rituals is spending the afternoon in Kennebunkport. This quintessential New England destination is just down the road from Anthony and I and we visit very regularly.

Kennebunkport is known for its beautiful beaches, classic New England charm and quaint village. For years it has drawn visitors from far and wide to frolic in its charm every summer. Despite living only ten minutes from the village, Anthony and I seldom ever visit in the summer. Instead, Kennebunkport has become our winter stomping grounds. Whether frolicking around the greenhouses and Snug Harbor Farm or sipping cocktails at one of the many restaurants, Kennebunkport is our winter playground.

Snug Harbor Farm is one of my all time favorite greenhouse and nursery. It is situated just outside of the village and is host to exotic plants of all kinds and fabulous housewares, not to meniton the ponies, ducks and chickens. Tony Elliot is the owner of Snug Harbor Farm and leads a talented team of designers and landscapeers who create incredible landscapes, gardens and indoor plantings. Anthony and I are at the farm almost every weekend, hunting for new plants or simply admiring Tony’s work.

This winter, Anthony and I were happy to discover yet another brewery in our backyard. Baston River Brewing opened a tasting room in Kennebunkport earlier this year and has become a regular stop for Anthony and me when we visit the area. Their beers are delicious and spirits top-notch. The building their tasting room is in sits atop a small knoll in the village and has a great outdoor space with a fire pit overlooking the main street. Inside is a dark and moody interior when fine lighting, dark walls and a masculine aesthetic that exudes warmth.

After being away from the ocean for a month, I naturally wanted to cook something from the sea when I returned. After scratching our heads, we settled on seared scallops with shiso pesto. It is an elegant dish that looks much more challenging to prepare than it really is.

I learned to cook scallops from my mom who insists on only flipping them once and searing them in hot oil and butter to get a nice crust. Since the pesto was already prepared, this dish came together in less than 20 minutes. Anthony, ever the particular designer, insisted on plating them himself and I have to say, I was quite please with his styling although I was ready to devour them before they even left the skillet.

Seared Scallops with Shiso Pesto

For the Pesto

1 bunch fresh shiso (you can substitute basil)
2 cloves garlic
¼ cup walnuts, toasted
¼ cup olive oil

For the Scallops

1 lbs dry, fresh scallops
salt and pepper, to taste
2 tablespoons butter
1 tablespoon olive oil

Directions

1.       Dry the scallops with a paper towel and season with salt and pepper, set aside.

2.       In a food processor, combine the ingredients for the pesto and pulse until smooth. The amount of oil you use may vary depending on your taste. I prefer a looser pesto, so I use more oil than some.

3.       In a heavy skillet, melt the butter over medium high heat. Add the olive oil and continue to heat until the liquid shimmers. Carefully add the scallops one at a time. Depending on the size of your skillet, you may need to do this in batches, so you don’t crowd the pan.

4.       Cook the scallops over medium high heat for 4 minutes before flipping. Cook another 3-4 minutes or until the scallops are just opaque. Scallops cook quickly so keep a close eye on them.

5.       When the scallops are done, remove the pan from heat and remove the scallops. Add the pesto and stir with the cooking liquids until evenly incorporated. Add the scallops back to the pan and toss before serving.

Slow Mornings and Sourdough

Today is one of those mid-winter mornings I dream of all year. The ground outside is covered in snow, birds and squirrels dance carefully across the ice-covered meadow searching for seeds and food. The house is quiet, Anthony is still sleeping and the animals are resting sweetly at my feet. Its a beautiful, sunny morning and the ice on the windows reminds me of diamonds, glistening in the early morning sun. These are the types of mornings I like to savor. Moving slowly from this to that and then back to the writing room with my plants.

I have been on a mission to be more mindful in 2019. Mindful of my words, my actions and what I put in my body. For me, that means slowing down and being observant of what is happening around me and within me. I’ve taken up meditation and practice every morning before work. I’m not sure what I’m supposed to feel but I think I am seeing a change, if not, that’s OK.

One of my many intentions for this year is to become a better baker. I am admittedly not a great baker. It requires attention to detail and precision that do not come naturally to me. This year, I hope to change that. I created a list of what I think are the most essential baking recipes and will be ticking them off one by one this year until I’m a master.

This month, I am focusing my energy on sourdough. Sourdough always reminds me of my childhood. My dad would go to the greenhouses in Columbus to pick up plants and flowers for my mom’s flower shop and on the way back he would always stop at Panera and pick up a loaf of sourdough bread and dipping oil for my sister and me. It was a very simple act but something that we looked forward to every week and still talk about today, after all these years.

As you will learn, the first step in making true Sourdough is making a starter. By combining flour and water, you create a medium for wild yeast to attach itself to and grow. It takes about 5 days for a good starter to form from. Once you have a living and breathing sourdough starter, you can use it to make loafs, baguettes, bagels, pizza crust - just about anything.

I will be following a guide I found on TheKitchn that seems pretty fail-proof.

Follow me on Instagram this week as I take my first attempt at this culinary challenge.