Orechiette with Fennel, Sausage, and Gorgonzola Wine Sauce

One Saturday evening, I was strolling through Boston’s Haymarket on my way to the train, checking out what was left after the day. I spotted some nice-looking fennel bulbs and asked the price; the merchant offered them to me for free since they were closing up shop for the night. Free fennel bulbs? Sure! I didn’t want to be greedy, so I took three. Thanks, merchant!

I wanted to do something different from my typical fennel/orange/arugula salad with balsamic vinaigrette. But what? Maybe some sausage, some autumn vegetables…spice it up with some citrus and cinnamon? Worth a try.

I picked up a bottle Orvieto wine, a dry but fruity white from Central Italy, to use in the recipe and drink with the finished dish. I decided to add some color to the dish using lacinato kale, also known as Tuscan Kale or dinosaur kale. If you can chop, you can make this recipe—it’s very easy, and the flavors are incredibly unique! Try this in place of a more traditional autumn vegetable dish; you won’t regret it!


Orechiette with Fennel, Sausage, and Gorgonzola Wine Sauce

16 oz. orechiette
Splash olive oil
12 oz. hot Italian sausage, removed from casing
1-2 cloves garlic, minced
2 large shallots, minced
1 orange, rind grated, segments sliced into bite-sized pieces
10 oz. Orvieto wine
3 small turnips, diced
3 large fennel bulbs, diced
1 bunch lacinato kale, ribs removed, leaves shredded
1 T. pink peppercorns
1 t. dried chile flakes
1 t. dried rosemary
1 t. dried oregano
¼ t. cinnamon
1t. cracked black pepper
4 oz. gorgonzola, diced or crumbled

Cook the orechiette in salted water. In the meantime, heat the olive oil in a large, heavy-bottomed pot over medium-high heat. Add the sausage, cook for 5-7 minutes, stirring frequently and breaking apart large chunks. Add the garlic and shallot and cook for 3-4 more minutes, stirring frequently.

Add the wine, orange segments and rind, turnip, fennel, kale, pink peppercorns, chile flakes, rosemary, oregano, and cinnamon. Stir to combine, then lower heat to simmer and cook for 25-30 minutes, stirring occasionally. If the mixture seems too dry, add a splash of wine or a splash of the pasta cooking water.

Next, add the black pepper, gorgonzola, and cooked pasta. Stir to combine and serve piping hot.


Nutritional info: serves 6-8. 568 calories, 15 g fat, 80 g carbohydrates, 23 g protein.

 

 

Straight Outta Cajun: Gator Gumbo

To fully appreciate this post, you must know that I’ve spent this beautiful, sunny day not parked in a beach chair, but hard at work. That being said, hard work doesn’t seem so hard when it involves sitting on a warm porch with a cold drink, wearing the staples of any good Southern gal's wardrobe (white cotton tank paired with tiny shorts that used to be jeans) Skynyrd and Allman Brothers pumping out of the iPod as I scribble down my thoughts on my latest culinary creations inspired by my recent vacation. Folks, you’ll need to bear with me—I am still in my Floridian food phase, and in addition to Caribbean and Latin-tinged flavors, the third major influence I noticed in the Sunshine State's cuisine is the flavor of the Bayou—Cajun and Creole.

 

Braising gator legs

While South Florida is not at all rural like the locales featured on the History Channel's Swamp People, many of the culinary traditions are one in the same. Several of the bars and restaurants I visited over vacation featured gumbos, jambalayas, and fried alligator (better known as gator) on their menus. Yes, they really do eat alligators down there. And if you’ve never tried alligator meat, that is your loss—gator meat is similar in texture to dark meat chicken, and its flavor is a rich blend of game meat and mild freshwater fish. Alligator meat is high in protein and low in fat, which has increased its popularity in areas of the U.S. north of the Mason-Dixon Line as well as west of the Mississippi.

I managed to find gator legs at Savenor’s Market, and due to the ever-growing market for its meat, alligator is now easily available via mail order from many online retailers.

Alligator Gumbo

Stirring the gumbo

2 T / 30 g butter

1 green pepper, diced

1 medium brown onion, diced

½ lb. / 230 g Andouille sausage, diced

12 oz. / 340 g cooked alligator meat (recipe below)

2 large tomatoes, diced

½ lb. / 230 g fresh okra, sliced crosswise

3 c. / 690 g seafood stock

1 t. / 15 g chipotle flakes
2 large bay leaves
1 t. / 15 g dried thyme
1 t. / 15 g smoked sea salt
½ lb. / 230 g raw shrimp, shelled
1  3 oz. / 185 g tin smoked oysters in olive oil, drained
Generous amount coarsely ground black pepper
Cooked quinoa, to serve (recipe below)

Melt the butter in a large stockpot over medium heat. Add the green pepper, onion, and Andouille sausage. Cook for 8-10 minutes, stirring occasionally, or until the onion and pepper have softened.

Next, add the cooked alligator meat, tomatoes, okra, seafood stock, chipotle flakes, bay leaves, thyme, and smoked sea salt. Cook for 25-30 minutes, uncovered, stirring frequently.

Finally, add the shrimp, smoked oysters, and a very generous amount of coarsely ground black pepper. Cook for 3-5 minutes so that the shrimp is cooked through, stirring frequently. Remove the bay leaves before serving, and spoon over cooked quinoa.

Nutritional information: serves eight.  310 calories, 11.5 g fat, 29.5 g carbohydrates, 30.5 g protein.


Braised Alligator Legs

1 lb. bone-in alligator legs
½ c. chicken broth or dry white wine
1 bay leaf
1/2 t. thyme
Freshly ground black pepper

Heat a frying pan over medium-high heat, then add the alligator legs. Brown on all sides, 8-10 minutes, or until the outside turns a pale golden brown.

Add the chicken broth or wine, bay leaf, thyme, and a few grinds of black pepper. Bring to a boil, then cover and lower the heat to a simmer. Cook for 25-30 minutes.

Remove the alligator legs and discard the broth. If using the meat for the Alligator Gumbo recipe, allow the legs to cool, then use your fingers to remove the meat from the bone and shred into bite-sized pieces.

NOTE: 1 lb. bone-in alligator legs yields about 12 oz. cooked meat.


Cooked Quinoa

2 cups water
Pinch sea salt
1 cup quinoa

In a large, heavy-bottomed saucepan, bring the water to a boil. Add the sea salt and the quinoa and cook for a minute, stirring constantly. Cover, lower the heat to a simmer, and cook for 15-20 minutes or until all the water is absorbed. Uncover, let stand for 5 minutes, then fluff with a fork.

Orechiette with Sausage, King Oyster Mushrooms, and Roasted Red Pepper Crème

Sausage and peppers - a classic flavor combo that really can’t be beat! Whether served on some sort of toasted bread, spooned over pasta, or stewed together and served as a simple side dish, this is one pairing that everyone seems to love in one form or another.

For every written recipe for sausage and peppers, there must be 100 unwritten variations, passed down over time from one person to the next. Here, I tried an unusual variation, roasting and pureeing the peppers, and blending them into a creamy sauce with bits of hot Italian sausage, shallot, pecorino romano, and flavorful, meaty mushrooms.

I chose king oyster mushrooms for this recipe because of their ability to hold their firm texture during cooking. These large, trumpet-shaped mushrooms (shown left) are recognized by their thick, trunk-like stems and a small caps, and they may be labeled with other names, such as king trumpet mushroom, French horn mushroom, trumpet royale, or in an Asian market, xing bao gu or eringi. Although the flavor is not overpoweringly rich, the texture is very meaty, so if you cannot find these, substitute a mushroom like portabella or porcini - something with a texture that won’t wilt and become lifeless during cooking.

Try this recipe when you need a break from the same old sausage and peppers!


Orechiette with Sausage, King Oyster Mushrooms, and Roasted Red Pepper Crème

16 oz. orechiette or other short pasta
Splash olive oil
8 oz / 230 g hot Italian sausage, removed from casing
8 oz / 230 g king oyster mushrooms, sliced
1 large shallot, minced
2-3 red bell peppers, roasted*
1 cup / 240 ml dry white wine
½ c. / 115 g coarsely grated pecorino romano
Handful basil, cut chiffonade-style
Salt and pepper to taste
Extra basil leaves, to garnish

Cook the pasta in salted water. In the meantime, heat the olive oil in a large, heavy-bottomed pot, then add the sausage. Brown the sausage for a minute or two, then add the mushrooms and the shallot. Cook for 5-7 minutes, or until the sausage is browned, stirring occasionally and breaking up any large chunks of sausage into smaller bits.

While the sausage, mushrooms, and shallots are cooking, put the roasted red bell peppers and the white wine in a blender or food processor, and puree until mo large chunks remain and the mixture is somewhat emulsified.

Once the sausage has cooked, add the red pepper and wine puree to the pot with the sausage. Cook for another 5-10 minutes or so, stirring frequently to ensure that the sauce is not sticking to the bottom of the pot. Next, add the pecorino and cook for another 2 minutes, stirring frequently, or until the pecorino has melted and blended completely into the sauce.

Finally, drain the pasta and add the cooked, drained pasta to the pot with the sauce (if the mixture seems a little dry, add a small splash of the pasta cooking water). Stir until each piece of pasta is coated with sauce, then add in the basil, salt and pepper. Give the pasta mix a few gentle stirs to work in the basil, then serve in a decorative bowl or on individual plates, garnished with the extra basil leaves.

* As I’ve said many a time, roasted red peppers in a jar ALWAYS taste like roasted red peppers in a jar. Roasting them yourself gives a much better flavor, and it is very easy. Click here for instructions on how to roast red peppers!

Nutrition facts: Serves four.  858 calories, 11.5 g fat, 100 g carbohydrates, 35 g protein

Linguine with Sausage, Tomatoes, and Broccoli Rabe

It's been quite some time since I've posted a recipe that didn't highlight an ingredient or feature a culinary backstory rivaling the Old Testament in word count, so today I offer you a basic, straightforward recipe that is both easy and fun to prepare.  All of the ingredients used are simple and easy to find, but if for some reason you cannot find broccoli rabe, kale, escarole, or collard greens would be acceptable substitutes. 

Linguine with Sausage, Tomatoes, and Broccoli Rabe

1 lb. dried linguine

splash olive oil

1 lb. hot Italian sausage, removed from casings

1 onion, quartered lengthwise, then sliced

small bunch broccoli rabe, chopped into bite-sized bits (approx. 4 cups)

1 28oz. can whole tomatoes, or 2 lbs. fresh tomatoes
2 t. fennel seeds
2 t. dried oregano
1 T. butter
salt and pepper
grated pecorino, to serve

Cook the pasta.  In the meantime, heat a generous splash of olive oil in a large pot over medium-high heat.  Add the sausage and brown it, separating it into bite-sized chunks with a wooden spoon as it cooks.  Cook for a minute or two, then add the sliced onion.  Cook for approximately 5 minutes, or until the onion is soft. 

Next, add the chopped broccoli rabe and saute for about 5 more minutes, stirring occasionally, until the leafy bits of the broccoli rabe have wilted. 

Now, add the liquid from the canned tomatoes to the pot.  Take each whole tomato and crush it in your hand over the pot, as shown in the photo to the right.  I like to think about the person(s) at the top of my shit list when I complete this step - it's mildly therapeutic.  Alternatively (but not nearly as emotionally satisfying), if you are using fresh tomatoes, simply chop them and add them to the pot along with a splash of the pasta cooking water. 

Once the sausage, broccoli rabe, and tomato sauce has cooked for at least 10-15 minutes, the cooked pasta can be added.  The trick is to add the pasta when it is cooked but still slightly firm, as it will continue to cook after you add it to the sauce - nobody likes mushy linguine. 

Once you've added the pasta to the pot with the sauce, toss gently so that each strand is coated.  Add the butter, salt, and pepper, and toss again until the butter has melted.  Serve in individual bowls, topped with freshly grated pecorino romano.

Rice & Beans - Global Comfort Food

Rice and beans. Beans and rice. Tomato, tomaahto. Every Spanish-speaking country has its own variation of this staple dish, and there are many, many nuances - with or without meat, black beans vs. red beans, with or without coconut, side by side vs. mixed together. Some recipes carry more symbolism than others - for instance, the Cuban version uses black beans with white rice and is called "Moros y Cristianos," a name referring to the battles between the Moors and the Christians in Spain.  Although true rice and beans is a Hispanic/Latino specialty, other cultures create their own variations - lentils and rice are served in the mideast and in India and Pakistan, and Italians enjoy "risi e bisi," which is risotto with peas.

Cultural traditions aside, rice and beans is one of the most nutritionally sound dishes you can serve. The ingredients are inexpensive, easy to come by, and easy to store, and the preparation couldn't be much simpler. This was one of my "broke college kid" staples, but even though I can afford more expensive food now, I still go back to this dish because it's comfort food. Try my version or play around with your own variation of this dish!

Rice & Beans1 T. bacon fat

1 small onion, diced

1 lb. chorizo, sliced into bite-sized pieces

2 jalapenos, diced (or 1 green bell pepper if you prefer a milder flavor)

1 red bell pepper, diced

1 can pigeon peas

2 t. cumin seeds, toasted

2 t. Goya Adobo seasoning (I like the variety with bitter orange)

1 t. oregano

1/3 cup chicken broth

2 cups hot cooked rice, seasoned with 1 packet Goya Sazon

salt and pepper to taste

handful chopped cilantro

sour cream, to serve

In a large, heavy-bottomed pan, fry the onion and chorizo in the melted bacon fat over medium heat until the onions have softened. Next, add the jalapenos, red pepper, pigeon peas, cumin, Adobo, oregano, and chicken broth. Mix well and cook for about 5 minutes, stirring frequently, until the chicken broth is fully evaporated. Now, add the rice, salt, pepper, and cilantro. Stir until the rice is fully incorporated, then serve in bowls with a dollop of sour cream.

Pasta with Sausage, Pumpkin and Saffron

Yesterday, after baking several batches of cookies and drinking enough espresso that I had the energy level of a personal trainer but the attention span of an 8-week old kitten, I struggled to put together an edible dinner.  All the grocery shopping I did this weekend was done with the intention of baking cookies - I'd completely neglected real food!

Here is a summary of the contents of my refrigerator:  2 eggs, leaf lettuce, parsley, half an onion, whipping cream, hot sauce, butter, gin, vermouth, one link of hot Italian sausage, half a pumpkin, a log of doggie biscuit dough, and a bottle of Prosecco that I'm saving for the day my writing pays the bills (thankfully, Prosecco has a fairly decent shelf life). 

Turning this motley mix of condiments, booze, and random food items into a meal was a dilemma requiring a little creativity on my part.  I knew I could combine the sausage and pumpkin with some kind of pasta, but how would I make it interesting and flavorful? 

I was up to the task.  The hot Italian sausage from DiPaolo & Rossi's is bold and flavorful, so it doesn't need much treatment to shine.  Butter and olive oil, parsley, onion, a splash of vermouth, and a pinch of saffron at the very end were all I needed to make a quick, gorgeous meal. 

Pasta with Sausage, Pumpkin and Saffron

2 cups short pasta shapes
2 T. butter
1/2 pound hot Italian sausage, sliced into 1/2" thick rounds
1/2 small brown onion, sliced into rings
2 c. cubed cooked pumpkin
1/2 c. dry vermouth
1/4 c. chopped parsley
pinch saffron threads
salt and fresh ground black pepper, to taste
splash olive oil


Cook the pasta in boiling water.  In the meantime, melt the butter in a large, heavy-bottomed pan over high heat.  Add the Italian sausage and the onion.  Cook, stirring regularly, until the sausage begins to brown and the onion begins to caramelize and turn brown.

Add the pumpkin to the sausage and the onions.  Stir for about 30 seconds, then add half of the vermouth.  It will evaporate quickly in the hot pan; stir quickly and constantly to scrape up the browned bits from the bottom of the pan.  Turn the heat to low, then add the remaining vermouth, parsley, saffron, salt and pepper, and olive oil.  Stir constantly for about 2 minutes to scrape up any remaining browned bits from the pan, then cover and simmer for approximately 10 minutes, stirring once or twice.

Once the sausage and pumpkin mix has simmered and the pasta is cooked, add the cooked pasta to the pan with the sausage and pumpkin.  Stir for a minute or two so that all the pasta is coated.  Serve immediately.