Work-toberfest: Take 2

subtitled- "WE WIN!"

One year ago, we competed in our first annual Oktoberfest Cook-Off at Mark's work. We didn't place, even though heart and soul went into that Broccoli and Cheddar Ale Soup, and we cleaned splatters off of our walls for days. This year was a different story for us... because we WON FIRST PLACE!

Our winning recipe was Oktoberfest Lager Stew, a recipe I found on a new favorite blog, link below. Why did we win this year, and not last? Probably because, this year, we put meat in it. We won "bragging rights" (that actually wears off quicker than a cash prize would've) and a logo pint glass. For our second year entering? Not bad, kids! The winning streak begins now!

Award-Winning Oktoberfest Lager Stew

Oktoberfest Lager Stew with Sausage, Potatoes, Caramelized Onions and Cabbage

Recipe slightly adapted from The Cozy Apron

Ingredients:

• Olive oil
• 1 (14 ounce) package beef smoked sausage, sliced (I know!)
• 2 onions, thinly sliced
• 1, 10-oz bag shredded red cabbage (or 1/2 head red cabbage, sliced)
• 1, 10-oz bag shaved brussels sprouts (or risk slicing off your fingers by mandolin-ing your own)
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon ground caraway seeds
• Pinch salt
• 2 cloves garlic, minced
• 1 bottle German-style lager beer (we used Green's Gluten-Free Pale Ale)
• 2 Yukon gold potatoes, diced
• 2 ½ cups chicken stock
• 1 ½ tablespoons apple cider vinegar
• Sea salt, to taste

Preparation:

1. Place a Dutch oven over medium-high heat, and add the olive oil; once the oil is hot, add in the sliced beef smoked sausage, and allow the slices to caramelize and brown in the oil, for about 4-5 minutes. 
2. Once the sausage is browned, add in the sliced onions, stir, and allow the onions to caramelize with the sausage for another few minutes, until golden-brown and softened. When onions are caramelized, add in the sliced cabbage, stir to combine until golden. Add in the black pepper, ground caraway seeds and the pinch of salt, and stir to combine. Next, stir in the garlic, and once it becomes aromatic, add in the beer; allow the beer to slightly reduce for about 3 minutes. 
3. Add in the cubed potatoes and the chicken stock, stir, and allow the mixture to come to the boil; once it comes to the boil, place a lid on (slightly askew to allow just a little steam to escape), and reduce the heat to low to gently simmer the stew for about 40 minutes.
4. Remove from heat and finish the stew by stirring in the apple cider vinegar, seasoning with more salt to taste.

To up our chances of winning, I brought out the big guns. My very Favorite Carrot Cake. Pretend I'm not a dietitian, this isn't healthy at all, even with crushed pineapple and gluten-free flour. But it's carrot cake, and it has cream cheese icing. Indulgent! When Mark called on his way home to say we won, I was sure it was on this cake. I'm glad it didn't split our votes!

Favorite Carrot Cake

Favorite Carrot Cake
from Cooking Light

Ingredients

• 1 1/2 cups all-purpose flour (gluten-free, depending on your audience)
• 1 cup granulated sugar
• 1/2 cup flaked coconut
• 1/3 cup golden raisins (or walnuts... if you believe nuts belong in a cake.)
• 2 tsp baking soda
• 1 tsp salt
• 2 tsp ground cinnamon
• 3 tbsp olive oil
• 2 large eggs
• 2 cups carrot, grated
• 1 1/2 cup canned crushed pineapple, drained

For Frosting:

• 2 tbsp butter, softened
• 8-oz block 1/3-less-fat cream cheese, softened
• 2-3 cups powdered sugar
• 2 tsp vanilla extract

Preparation

1. Preheat oven to 350 degrees F.
2. Lightly spoon flour into dry measuring cups; level with knife. Combine flour, sugar, coconut, pecans, baking soda, salt, and cinnamon in a large bowl; stir well with a whisk. Combine oil and eggs; stir well. Stir egg mixture, grated carrot, and pineapple into flour mixture. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. 
3. Bake at 350° for 35 minutes or until a wooden pick inserted in the center comes out clean. Cool completely on a wire rack.
4. To prepare frosting, combine butter and cream cheese in a large bowl. Beat with a mixer at medium speed until smooth. Beat in powdered sugar and vanilla just until smooth. Spread frosting over top of cake. 

While we are on the subject of SUGAR and pretending I'm not a dietitian.. check out these homemade PayDay bars my mom made...

homemade dulce de leche in between salted peanuts... rich!

In.sane. From Michael Symon. That is all.

What's up next for a healthy Thanksgiving?

Butternut!

Hello again!

The best season of all is here, and the best soup of all is here:

Curried Butternut Squash

I think butternut squash soup is this decade's Italian marinara sauce... everyone has their own recipe and swears it's superior to all others. Well, here is my recipe, and yep, I think it's awesome. You can agree or disagree, and I'll still share! Curry and cinnamon give it warmth and sweetness. We enjoyed this batch over a French film rented from the library.

Curried Butternut Squash Soup

Serves 6-8

Ingredients:

• 1 sweet onion, chopped
• 3 garlic cloves, chopped
• 1 tablespoon olive oil
• 1 butternut squash, peeled and chopped (~3 cups)
• 3 apples, peeled and chopped
• 1 sweet potato, peeled and chopped
• 1 quart vegetable broth
• 1 15-oz can coconut milk
• ½ tablespoon cinnamon
• ½ tablespoon curry powder
• ½ tablespoon salt
• Black pepper, to taste
• ½ tsp cayenne pepper (optional)

Directions:

Heat a large pot over medium heat. Add olive oil and saute onion for 5 minutes. Add garlic, saute for 2 minutes. Add squash, apples, sweet potatoes, vegetable broth, coconut milk, cinnamon, curry, pepper, and cayenne. Cover, bring to a boil, then reduce heat and simmer for 30 minutes or until squash is soft. Let stand 10-15 minutes to cool slightly. Puree with immersion blender. Bring back to a simmer, adding salt and pepper to taste. 

Serve with a dollop of Greek yogurt, swirl of pumpkinseed oil, and maybe some toasted coconut!

A new favorite seasonal recipe we've been into recently is my pumpkin smoothie. Mark even said, and I quote, "This is as good as pumpkin pie." (Did you know one of his top-5 favorite foods is pumpkin pie?) Now whip this up:

Pumpkin Power Smoothie

• 1/2 banana, frozen in slices
• 1/2 cup pumpkin puree
• 1 tbsp cashew butter
• 1 scoop vanilla protein powder (alternatively, 1/2 cup plain yogurt and a tsp of stevia or honey)
• 1 cup unsweetened almondmilk
• Lots of cinnamon
• Pinch of nutmeg

Blend. Eat!

I can't believe we will be celebrating our 1-year anniversary next weekend! We are off to upstate New York for a long weekend to enjoy the gorgeous season.

Until next time, eat well!

Minty Pea Soup and Perfectly Poached Eggs

I have never made nor have I ever tasted pea soup before in my life. Have you? An acquaintance of mine mentioned making it for Saint Patrick's Day. I did my research and created a recipe loosely based off of Ina Garten's. The funny part is that the peas most often used in pea soup are frozen, not fresh. Apparently fresh peas are much too starchy and not sweet at all! Here's the pleasantly sweet pea result.

Fresh Pea and Mint Soup

Fresh Pea and Mint Soup

Ingredients
2 tbsp organic butter
1 tbsp olive oil
2 leeks, thinly sliced
1 onion, chopped
1 tbsp dried dill
4 cups vegetable broth
5 cups frozen sweet peas
2/3 cup loosely packed fresh mint
1 tsp+ sea salt
Black pepper to taste
1/2 cup plain yogurt

Directions

1. Heat butter and olive oil in a dutch oven over medium heat, and saute leeks and onion until soft, 8-10 minutes.
2. Add dill, broth, and peas and increase heat to a simmer, 3-5 minutes.
3. Remove from heat and stir in mint, salt, and pepper.
4. Cool slightly. Working in batches, puree soup in a food processor until velvety smooth. (Note- I tried using my immersion blender, and it could not get through the leeks! It was an asparagus soup flashback!)
5. Return to pot and reheat until hot. Stir in plain yogurt.
6. Serve garnished with a dollop of yogurt and fresh mint.

Now, poached eggs! It has been 10 days since I poached my first egg. I'm hooked. The whites are tender and the yolks are soft and just runny enough to flavor whatever else is lucky enough to be on the same plate. I got some how-to help from a wedding gift-cookbook, The New Best Recipe from Cook's Illustrated.  Instant favorite at our house!

Step 1. Get yourself some good eggs. Local is best. Organic is next-best. 

Step 2. Crack eggs into individual cups. The separate but equal cups are important, as you will need to drop the eggs into the water at eggs-actly the same time!

Crucial egg prep step

Step 3. Get your water ready. Fill a shallow skillet with water, 1 tsp sea salt, and 2 tbsp white vinegar. Cover and bring to a boil. The salt flavors the eggs, and the vinegar flavors them AND prevents the whites from getting too whispy. A shallow skillet (I used an 11-inch French covered skillet) works best, as the egg doesn't have as far of a drop and can bounce up quickly in the hot water.

Step 4. Drop the eggs at the same exact time into the water. Cover the skillet and remove from heat! Set your timer for 3 1/2- 4 minutes! (Longer for a large or x-large egg)

DON'T CHOKE!

Step 5. After the timer goes off, it's time to carefully lift the eggs out of the water and onto the plate. I used a slotted silicone spatula. If you are feeling outrageous, nest your poached egg onto a small bed of cheese!

Our most recent meal was paired with beer bread, tamari-braised portobellos, and roasted asparagus. 

thanks instagram, for making my eggs look even awesomer.

Ignore tonight's snow storm, spring is coming in 2 days! I can't wait for the outdoor farmer's market to start up so we can eat poached eggs over every other vegetable we can find.

Until next time! Happy eating!

Starring: Pumpkin

I have liked pumpkins ever since Cinderella's turned into a magical carriage and chauffeured her to the best night of her life. Just kidding. But seriously. It was no joke this gourd was chosen for that fairy tale... armed with antioxidant superpowers, pumpkin packs a huge amount of beta-carotene and carotenoids, powerful nutrients which protect the body's cells from aging and disease, including a variety of cancers. Among these phytonutrients, you'll find fiber and iron in pumpkin as well. And the seeds contain iron, protein, and healthy fats! Pumpkin is totally great, and much more versatile than just in pie form. Canned pumpkin contains all of the nutrition in fresh, and is the edible form of pumpkin we know best. I love adding pumpkin puree to oatmeal or risotto. But what about the pumpkin sitting on your porch? Here are some other ideas for this wonderful cucurbit...

Exhibit A: The pumpkin which has sat on our porch since 1 week before our wedding. We picked it at a local pumpkin patch, and it has surely brought seasonal joy and happy thoughts to all of our neighbors for the past month.

Exhibit  A: Pumpkin

Now, to cook. This pumpkin was rather large, so I wouldn't have attempted cutting it if I didn't have a heavy, newly-sharpened chef's knife. (And you shouldn't either, unless you want to lose your hand.)

Exhibit B: Our pumpkin, cut open with sharp knife, guts exposed.

Exhibit B. (The labels are so you don't get lost.)

Then I scooped out those precious seeds and... did not a thing with them. Oops! If I had, I maybe would have followed Emeril's family recipe for roasted pumpkin seeds.

I roasted half of the pumpkin face-down at 350 for 45 minutes, until the pumpkin flesh was soft when pierced with a fork. (Exhibit C) The other half I peeled with a knife and diced into 1-inch pieces, roasting those at 425 for 20 minutes, turning once, then for another 15. 

Exhibit C: Roasted pumpkin half

Once the pumpkin half was cooled, I scooped out the flesh and pureed it in a food processor until smooth. It made almost 4 cups of puree!  I used 2 cups to make Caramelized Pumpkin Butter, recipe courtesy of Vegetarian Times.

Caramelized Pumpkin Butter
Ingredients:
2 cups sugar
2 1/2 cups pumpkin puree
2 Tbs. lemon juice

Directions:
Combine sugar and 2/3 cup water in a saucepan until sugar is dissolved. Bring to a boil over high heat. Boil 7-9 minutes, or until sugar turns a pale amber color. Remove from heat, and carefully add pumpkin puree (mixture sizzles, don't freak!). Stir in the lemon juice. Return to a boil over medium heat and cook 5 minutes, or until thickened and glistening, stirring often.

If you are a canning whiz, unlike me, you will surely know how to seal this jam into jars and give as adorable gifts with a tag that reads: "Spreading Love and Thanksgiving From Our Family to Yours" (I won't tell that you got that phrase from me.)

Caramelized Pumpkin Butter

Another brilliant use for pumpkin puree is soup. My mom makes a very special pumpkin soup that I've asked her to share with me for this post. She can't get canned pumpkin in Germany, so every season she spends time cooking whole pumpkins, pureeing, and freezing the puree for soups, muffins, and more.

Spicy Pumpkin Soup
Recipe courtesy of CinCin
Ingredients:
4 tbs. butter/ olive oil combined
1 onion, chopped
2 cloves garlic, minced
1/8 tsp. crushed red pepper
2 tsp. curry powder
1/2 tsp. coriander
3 cans (15 oz.) pumpkin or 6 cups cubed pumpkin
2 smaller potatoes, diced
2 carrots, diced
4-5 cups broth
1-2 cups milk
3 tbs. brown sugar
1 cup evaporated skim milk

Directions:
1) Melt butter & oil. Saute garlic & onion. Add spices.
2) Add pumpkin, broth, veggies and simmer 20 min.
3) Puree with immersion blender (cool first if desired).
4) Reheat, add sugar. Slowly add milk, stirring to desired consistency.  Add cream (evap. milk) and adjust seasonings to taste.

Cindy's Spicy Pumpkin Soup, photo taken in Cindy's kitchen in Germany

Now, what about those roasted pumpkin chunks? Try my recipe for...

Pumpkin and Black Bean Stir-Fry with Spicy Peanut Sauce
Stir-fry (read: small amount of oil, medium-high burner, constant stirring) onion, broccoli, and red pepper until brown, 4-5 minutes. Add in previously roasted pumpkin chunks (any squash will work) and cooked black beans, stirring until heated through, 2 minutes. Top with Spicy Peanut Sauce, and remove from heat. Serve with brown rice.

Spicy Peanut Sauce
Combine:
1/4 cup peanut butter
3/4 cup coconut milk
2 Tbs. brown sugar
1 Tbs. lemon juice
1 tsp sriracha (hot chili sauce)
1 tsp tamari (or soy sauce)
1 tsp sesame oil (optional)
1 clove garlic, minced
1 Tbs. chopped cilantro

Pumpkin and Black Bean Stir-Fry with Spicy Peanut Sauce

easy to make, easy to eat

I hope for your sake you didn't take your porch decoration to Punkin' Chunkin' so that you can make one of these delicious recipes. Have a happy and healthy holiday!

Work-toberfest

Mark's company had their annual Oktoberfest party yesterday (yes, in November, the hurricane/rain date from Sandy). It included a cooking competition where employees bring in dishes using 2 of the listed qualifying ingredients. Qualifiers were German-themed, including beer, cheese, sausage, cabbage, white asparagus, potatoes, chocolate, etc. We decided on a double-entry for our first year... you know, to come out strong, make a presence. Our entries: Broccoli and Cheddar Ale Soup, and Chocolate Chip Stout Bread.

all of the alcohol that went into our dishes... except for the wine. that was for me.

Frozen veggie burgers, Mark's un-gourmet dinner on cooking night

Handsomest Cheese Grater Award Winner! Mark's been cutting the cheese for some time now... see below!

THROWBACK: Mark grating Parmesan for our 6-month dating anniversary dinner

The soup was awesome! I adapted it from a 2005 Gourmet recipe for Cheddar Beer Soup. They recommended using Bass, a malty English ale, which we thought was great in the soup, less-great by itself.

Broccoli and Cheddar Ale Soup
Yields: 4-6 servings (we doubled it for the competition)
Ingredients:
2 onions, finely chopped (about 2 cups)
2 celery ribs, finely chopped (about 1 cup)
2 cloves garlic, minced
2 cups broccoli, cooked and chopped (or 1-12-oz package frozen, thawed)
1/2 stick unsalted butter
1/3 cup all-purpose flour
2 cups 2% milk
3/4 cup reduced sodium vegetable broth (yes, or chix broth)
1 (12-oz) bottle ale, recommended: Bass
1 tablespoon Worcestershire sauce
1 tsp dry mustard
1 lb extra-sharp cheddar, grated
Salt and pepper to taste

Directons:
1. Cook onion and celery in butter in large, heavy saucepan over medium heat, stirring, until vegetables begin to soften, about 7 minutes. Add garlic, and cook 1-2 minutes more.

2. Reduce heat to medium-low, and sprinkle flour over vegetables, stirring frequently, and cook for about 3 minutes. (Note- If vegetables appear dry, add a bit of water to keep the pan moist, allowing flour to cook.)

3. Whisk in milk, broth, and beer. Simmer gently, whisking often, 7-10 minutes.

4. Stir in Worcestershire sauce, mustard, and chopped, cooked broccoli.

5. Add cheese by handfuls, stirring constantly, until cheese is melted, 3 to 4 minutes.

Bon appetit!

Broccoli and Cheddar Ale Soup... enough to feed the roaring Oktoberfest work crowd

Now onto the next recipe... the beer bread. We did a variation of the loaf we make it nearly every week. You may know baking yeast bread can trigger a freak-out for me, but this beer bread's actually a non-threatening quick bread; you mix the dry, add wet, and pour into a loaf pan. Easy! See the way we usually make it here. For Oktoberfest, we used Guinness, which gave the bread a deep, intense flavor, and added semi-sweet chocolate chips for a pleasant finish. Hey, this may be the only way to actually enjoy Guinness!

Chocolate Chip Stout Bread
Yield: 1 loaf, about 10-12 slices
Ingredients:
3 cups all-purpose flour
4 1/2 tsp baking powder
1 tsp salt
1/3 cup sugar
1-12 oz bottle Guinness
1/3 cup chocolate chips

Directions:
1.  Preheat oven to 375 degrees.

2. Mix dry ingredients (flour, baking powder, salt, sugar) in a medium-sized bowl.

3. Add beer, stir 5-6 strokes until mostly incorporated. Add chocolate chips, mixing until combined.

4. Pour batter into a lightly-greased loaf pan and bake, about 45 minutes, until top begins to brown.

Note- This bread contains no added fat, so it's best enjoyed the day it is baked... it dries out quickly!

Chocolate Chip Stout Bread

Our score report: While both entries were enjoyed by co-workers, and the soup appeared to be a crowd favorite, we sadly didn't place this year. First place was taken by a German Chocolate Cake with chocolate-ganache. (Come on! What can compete with that?)

At least there was a tiny bit of soup leftover for me to enjoy when Mark brought it home from work. We'll get the win next year. And chances are, we will be making these wunderbar recipes before then!

Home (from our honeymoon) Cooking

Hey, did you hear? We got married!

Officially Mr. and Mrs

On October 13th, 2012, a perfect fall day, my best friend and I were wed! And two weeks before that, I passed my registration exam to become a credentialed dietitian! My husband whisked me off to Monterey, CA for a blissful week of cruisin' on the coast in a convertible, kayaking with sea otters, biking the famous 17 Mile Drive around Pebble Beach Golf Course, wine tasting, visiting the Earthbound Organic Farm Stand, and of course, eating. This was a true coastal California food fest, and we ate our fill of fresh seafood- mussels, salmon, crab, king prawns, scampi fra diavolo, saffron and wild mushroom risottos, fanciful salads, green goddess dressing, truffle fries, gourmet cheeses, wine, wine wine, mimosas! You could say we let loose... with no better reason than celebrating our new marriage.

we'll take a little of this, a little of that, and all of the vew

Although we were sad to say goodbye to the west coast, we couldn't wait to get back to our place and start our new, real life together. (With lots of new kitchen-y gifts, oh yeah!) I could not wait to get back into the kitchen after a week of rich food and dining out. Our first meal back was a Rustic Vegetable and Polenta Soup, inspired by a recipe from Giada De Laurentiis' latest cookbook- Weeknights with Giada.

Throwback: Did you know I met Giada in high school? Here I am staring at her while she gives me a speedy high-five. #enamored 

Rustic Vegetable and Polenta Soup
In a fabulous Le Crueset dutch oven, or large pot, saute 1 onion, 1 carrot, and 1 parsnip, all peeled and diced, over medium heat. Cook until soft, about 5-8 minutes. Add 1 diced zucchini, 1 cup sliced portobello mushrooms, 1 can drained diced tomatoes, 1 can drained cannellini beans, and a few handfuls of torn kale leaves. Saute 1-2 minutes. Cover with 4ish cups vegetable stock (I use a tsp of vegetable base + water) and bring to a simmer. Slowly stir in 1/2 cup cornmeal, stirring well until incorporated. Allow to simmer for 15-20 minutes. Season with cracked black pepper and perhaps some crushed red pepper, to taste. Garnish with fresh Parmesan!

Oh, we loved this warm and wholesome soup, and will surely make it again. Hopefully you will get the chance to make this one on your own... or better yet, stop by and visit us, we'll make it for you. We have guest towels and an air mattress! See you soon!

LM Visits Keene

This time last year, my dear friend Lauren Martin and I were picking all the garlic scapes we could handle under the summer sun at Tait Farm. We also worked weekends at a local catering company and spent all of our cash buying the same clothes at Express. So much has changed in one year! She has recently finished her dietetic internship in Philly (woo!) and came to visit me at mine here in New Hampshire. What hasn't changed is our shared love of all things good food. I've documented the best parts here in my little blog... which could use a revival since my current lack of free time in my clinical rotation.

First, we made Cream of Asparagus Soup. What a fantastic spring vegetable. This dish was a first for both of us. We decided we would have changed some things if we made it a second time... so I've edited the recipe for you below.

Taking a pause from asparagus-spear-snapping to smile for the camera

Cream of Asparagus Soup
Ingredients:
1 BIG bunch of asparagus
1-2 tbsp olive oil
3-4 garlic cloves, minced
3-4 leeks, white parts only, chopped (we used a whole bunch)
1/2 cup oats
1 qt milk (we used unsweetened soymilk)
1 cup vegetable broth
1/2 tsp dried dill
Salt and pepper to taste
Fresh parsley, chopped, for garnish

1. Snap off the tough ends of each asparagus spear and discard. Wash asparagus, and use a vegetable peeler to peel the ends off of some of the bigger pieces. You will thank yourself for this step... asparagus ends are often called "woody." The thick ends are fibrous and don't blend up well in the soup. We didn't peel them, and ended up pulling asparagus strings out of the soup between bites. Chop asparagus in 2-inch pieces... as demonstrated above!
2.  In a large pot over medium heat, saute garlic and leeks in olive oil until soft (2-3 minutes). Add asparagus, oats, milk, broth, and dill. If liquid doesn't cover asparagus, add more broth or water.
3. Bring to a boil, reduce heat, cover and simmer until asparagus is soft (about 10-15 minutes). Remove from heat and cool slightly.
4. Puree soup with an immersion blender... as demonstrated below! Also demonstrated below is the definition of woody asparagus ends... and the problem they cause in achieving a nice puree.
5. Garnish with parsley and serve.

as-par-a-gus |əˈsparəgəs|
noun
a tall plant of the lily family with fine feathery foliage, cultivated for its edible shoots.

We also made a fresh Carrot Raisin Salad. We combined grated carrots and raisins, orange juice and zest, lemon juice and zest, and freshly grated ginger. Mixed it all together, and before serving, topped it with chopped, roasted walnuts.

Cheesy. Me, not the salad.

We shared our dishes with some of my intern friends at their lakehouse that night. S'mores completed the meal! (Both of these recipes were adapted from Clean Food by Terry Walters.)

I also took Lauren to two of my favorite eateries in Keene. (Well, 3... the day she arrived we practically ran to Fritz for fries! (Remember Fritz?) On Sunday afternoon we took a leisurely stroll down the street for ice cream at The Piazza!

My parents and I visited The Piazza when they moved me to Keene in August. Located in downtown Keene, The Piazza serves Gifford's (of Maine) hard-dipped ice cream, a variety of soft-serve and blends, smoothies, blizzards, ice cream cakes, and a ridiculous offering of classic and extravagant sundaes! To make matters worse... they opened a second location that is just a short walk from my apartment. (It is inconveniently located on my running route so I have to see it every day... I have come very close to bringing a few bucks in my shorts to treat myself to a mid-run cone.) I would eat at The Piazza any day of the week!

Bruce and Cindy enjoying a sundae last August

Sunday is the day for sundaes

After an afternoon of ice cream and bridal magazines (two kinds of indulgence!) we feasted yet again at my new favorite Keene eatery: Fireworks.

Fireworks is a new restaurant with a big-city feel. Their cuisine specializes in brick oven pizza, gourmet salads, fresh pasta, and stylish cocktails. This place has been a favorite for me and several of the interns this year. I'm making good progress through the menu, and I have yet to find something I don't like. Baked feta and vegetables, goat cheese and beet stacks, salmon arugula salad, and the best thing on the menu: fresh-cut papperdelle with oven-roasted wild mushrooms. Lauren and I had the Fungi pizza. The sauce was made from roasted wild mushroom puree! It was fantastic!

Fionna, Jo-Ann, Emily and I at our fave restaurant

Fungi Pizza... this is serious.

Thanks for your wonderful visit, Lauren! Love you!

Pasta e Fagioli

There is one dish I remember always eating for dinner with my family as a kid. It would typically be on a weeknight in the cold-weather months. It was good piping hot, but even better sitting on the stove top for an hour or two and coming to room temperature (not ServSafe, I know). I remember seeing it on a menu in a restaurant as a teenager, excitedly ordering it out for the first time... but what was served to me was insultingly NOT what my mom made. It is a true family recipe, which my mom made exactly the way her grandmother made it. And here I sit, in Keene, enjoying that same flavor I've experienced with my great Grandma Cicconi, my grammy, and my mother!

Pasta e Fagioli

This photo of my family was taken on Christmas day in 1982. The beautiful woman in the top left is my great Grandma Cicconi. My mom is in the bottom left corner, with my oldest brother.

This recipe comes from my great Grandma Cicconi. She cooked delicious Italian food for her family on a tight budget. I think Pasta e Fagioli (let Giorgio pronounce it for you here) sums up her cooking style so well because it is very simple, low in cost, with perfect flavor. The translation from Italian literally means "pasta and beans." Each cook makes it their own, which is why I can't enjoy just any soup by the same name! It's ready in 20 minutes. We eat it with a little sprinkle of Parmesan cheese. Here's how to make it...

Recipe: Pasta e Fagioli
In a saucepan, saute 1/2 an onion in a bit of olive oil, until soft. Add 1 can tomato sauce, 1 can pinto beans (rinsed and drained), and 1 can water. Salt and pepper to taste. Bring to a boil. Add 1 cup elbow macaroni, and cook a minute or two less than box directions suggest (about 5-6 minutes), stirring occasionally. Remove from heat, and let sit 5-10 minutes. Soup will seem thin at first, but the pasta absorbs the extra liquid and it thickens significantly! Top with cracked black pepper and a bit of Parmesan.

Pasta e Fagioli a la Grandma Cicconi

It's simple and healthful, an easy vegetarian meal! Now, for the first time, I used whole wheat pasta in the soup. Don't tell my people, but I actually like it a tiny bit better with white pasta... however, I would still make the whole wheat transition in this recipe for the improved nutrition. The texture is a bit different, which I'm not used to in such a classic Italian dish. I bet seasoned Italian cooks like my great grandma would cringe at the thought of whole wheat pasta... or corn and rice pasta, which my mom now uses!

I do love this soup, and I have to make it at least once a year. It reminds me of a simpler time for my family... before we spread out to Germany, Texas, and New Hampshire. I love how food can do that!

Buon appetito!

New Year, New SOUP!

Last night's meal was a bit of a retaliation against Christmas vacation... translation=holiday food. As much as I love cookies, chocolate, chips, and basically anything else with carbs and sugar... enough is enough! I am back in Keene now, after sadly saying goodbye to my sweet fiancé... but not-so-sad was my parting with the carbs! I knew I wanted to make a specific recipe I had tasted last winter, deep in the heart of Kansas... an Asian Veggie Soup made by Nurse Mom- that is, the mother of my dear friend Victoria. (Shout out to Nurse Mom on graduating with her BS in Nursing this month! You rock!)

The soup is simple to make, big on flavor, and easy on the tummy. The perfect meal after you've eaten too many Christmas cookies. (Note- If any cookie binge was brought about by my last post and recipe, I apologize.) It is broth-based, which means it is a volumetric food; research at Penn State has shown that starting a meal with a low-calorie salad or broth-based soup can decrease a person's total food intake at a meal... helping with weight loss! So grab your German carrot shredder and let's get cooking!

My fancy German swirly carrot shredder... these too thick? Flip it over for a smaller shred! Zo zimple!

My fancy German swirly carrot shredder... these too thick? Flip it over for a smaller shred!

Zo zimple!

My parents gave me this top-of-the-line, award-winning, German-engineered vegetable shredder for Christmas last year. The first few times I used it, I couldn't get the hang of it. (I probably should have just watched this video.) But after a few tries, I now find it pretty fun and functional! It involves twists and metal things and slick side handles. The soup calls for "shredded" carrot (matchstick cut are fun to use, too) but I thought I'd use my Gefu tool, and it worked out pretty nicely... like long, thick, carrot-spaghettis.
 

My prep bowl- carrot curly-q's, bok choy and scallions

My prep bowl- carrot curly-q's, bok choy and scallions

So here's how you make Asian-Style Vegetable Soup:


Take 6 cups vegetable broth to a simmer with 2 tbsp soy sauce and 1 tbsp rice wine vinegar. Add in 1 cup shredded carrot, 2 cups sliced bok choy (whites AND greens), 2 tbsp sliced scallions, 2 thick slices fresh ginger root (which you will not actually eat... but you certainly can... okay I did!), 1 minced serrano chili (note- serranos are twice as hot as jalapeños... proceed with caution if you can't take the heat!), and 2 cloves minced garlic. Simmer for 5 minutes. Add 1 cup sliced mushrooms (I used baby portobellos... if I had a limitless budget I would use shitake!) and simmer for 5 more. Turn off the heat and add chopped CILANTRO! I am in love with this herb... (Lauren Martin, I am not mocking you. But I do love cilantro even though you hate it.)

So rustic. (Rustic is the word you use to describe something that looks haphazardly thrown in a bowl.)

So rustic. (Rustic is the word you use to describe something that looks haphazardly thrown in a bowl.)

It's the perfect light meal. I hope you enjoy! Happy cooking... here's to getting through my first winter in New England!