This is a great end of summer ~ early fall dish. I loved that it gobbled up my CSA collards and chard. I really love any dish that transforms greens into a crowd-pleaser! 🙂 The mashed beans made the sauce creamy.
This recipe was adapted from Bon Appétit, contributed by Claire Saffitz, via epicurious.com. I used garbanzo beans and a mix of collard greens, Swiss chard, and spinach. I also substituted sweet Italian sausage and modified the proportions. The fried rosemary garnish was essential.
Yield: Serves 6
1/3 cup (5 T) extra-virgin olive oil
2 sprigs rosemary
8 to 10 oz sweet or spicy Italian sausage, casings removed (I used 3 sweet sausages)
1 (15.5 oz) can chickpeas or cannellini beans, rinsed, patted dry
1/4 cup dry white wine
16 oz (1 pound) paccheri, rigatoni, or other large tubular pasta (I used pennoni pasta)
8 to 10 cups (lightly packed) cut or torn escarole, kale, or Swiss chard leaves (I used 1/4-inch ribbons stemmed and halved collard greens, 1/2-inch ribbons stemmed Swiss chard (stems cut into 1/4-inch pieces and reserved), & baby spinach)
3/4 cup freshly grated Parmesan, divided
freshly ground black pepper
3 T unsalted butter
Heat oil in a large Dutch oven or other heavy pot over medium to medium-high. (I used a large enameled cast iron Dutch oven.)
Fry rosemary, turning, until crisp, about 2 minutes. Transfer to paper towels to drain.
Add sausage to same pot and cook, breaking up with a wooden spoon and stirring occasionally, until browned and cooked through, 5 to 8 minutes. Transfer with a slotted spoon to a shallow bowl.
Add chickpeas to pot and cook, tossing occasionally and mashing some chickpeas with a spoon, until browned in spots, about 3 to 5 minutes. Transfer about half of chickpeas to plate with sausage.
Add wine to pot (and add the Swiss chard stems, if using), bring to a boil, and cook until liquid is almost completely evaporated, about 2 minutes.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
Using a spider or a slotted spoon, transfer pasta to pot with chickpeas and add the greens and 1 cup pasta cooking liquid. Cook, tossing often, until the greens are wilted, pasta is al dente, and sauce is thickened, about 4 minutes.
Add another 1/4 cup pasta cooking liquid, then gradually add 1/2 cup cheese, tossing until melted and dissolved into a luxurious, glossy sauce.
Thin with more pasta cooking liquid if needed. Season with pepper, and more salt if needed. Add butter and toss to combine, then mix in reserved sausage and chickpeas.
Divide pasta among bowls or place in a large serving dish. Crumble fried rosemary over top and sprinkle with remaining 1/4 cup cheese.
This is a crowd-pleasing and quick summer dish. It was a wonderful meal served with a giant green salad. The original recipe notes that any summer vegetable, or a combination, can be used instead of the fresh corn. Chopped tomatoes, broccoli, summer squash, or even green beans would work.
This recipe was adapted from Bon Appétit, contributed by Chris Morocco. I modified the proportions. Great!
Yield: Serves 6
16 oz rigatoni
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 pound sweet Italian sausage, casings removed
8 garlic cloves, thinly sliced
2 sprigs basil, plus 1 cup leaves for serving
1/2 tsp Aleppo pepper (or other mild red pepper flakes)
fresh corn kernels from 3 large ears
5 T unsalted butter, cut into pieces
2 oz (about 1/2 cup) freshly grated Parmesan, plus more for serving (I used Parmigiano-Reggiano)
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 2 cups pasta cooking water.
Meanwhile, heat oil in a large Dutch oven or other heavy pot over medium-high.
Add sausage and cook, breaking up with a wooden spoon, until browned and cooked through, 6–8 minutes. Using a slotted spoon, transfer sausage to a plate.
Reduce heat to medium and cook sliced garlic in same pot, stirring occasionally, until light golden around edges, about 2 minutes.
Add basil sprigs and Aleppo pepper; cook, stirring, until basil is wilted, about 1 minute.
Place an ear of corn upright in a medium sized bowl. Use a knife to cut off the kernels. (The bowl will prevent the kernels from flying all over the counter.)
Add corn and 1/2 cup of the reserved pasta cooking water to the pot and cook, stirring often, until corn is mostly tender, about 3 minutes.
Stir in pasta and 1 cup pasta cooking water.
Add butter and cook, stirring, until butter is melted and sauce is smooth and creamy.
Add the Parmesan in several additions, stirring after each addition until sauce is smooth.
Return sausage to pot and cook until flavors meld, about 1 minute. If needed, add additional pasta cooking liquid to loosen the sauce. Taste and season with salt and pepper.
Place in a serving bowl or individual shallow bowls. Top with basil leaves and more Parmesan and serve.
This is a variation of one of my favorite Italian restaurant dishes, orecchiette with sausage and broccoli rabe. It was fast to prepare and really full-flavored- incorporating anchovies, freshly ground fennel seeds, and lots of garlic. Great.
This recipe was adapted from 177milkstreet.com, contributed by Jeanne Maguire. I substituted jarred fire-roasted red peppers and brine for Peppadew peppers. I used a combination of sweet and hot Italian sausage as well.
Yield: Serves 4 to 6
12 ounces orecchiette pasta
2 T extra-virgin olive oil, divided
1 pound (about 6) sweet or hot Italian sausage, casings removed (I used 2/3 sweet (4) and 1/3 hot sausage (2))
3 anchovy fillets, minced
2 tsp fennel seeds, ground
1/4 cup finely chopped mild Peppadew peppers or fire-roasted red peppers, plus 1 T brine (I used Trader Joe’s)
8 to 10 large garlic cloves, thinly sliced
1 pound Swiss chard, stems and leaves separated
3/4 cup chicken broth or stock, divided
3 T freshly grated Parmigiano-Reggiano, plus more for serving
Remove the stems from the chard leaves and cut into 1/2-inch pieces. Soak in a bowl of water, drain, and set aside.
Cut the leaves into 3-inch wide ribbons; wash and drain. Set aside.
Bring a large pot of well-salted water to a boil. Add the pasta and cook until al dente.
Drain, return to the pot and toss with 1 tablespoon of oil. Set aside.
Meanwhile, in a 12-inch skillet (with a lid available) over medium-high, heat the remaining 1 tablespoon oil until shimmering. (I used a large enameled cast iron pan.)
Add the sausage and cook, breaking it into small chunks, until well browned, 6 to 8 minutes. Remove from pan and place on a paper towel-lined plate. Discard all but 1 T of the drippings from the pan.
Add the anchovies, ground fennel seed, and peppers to the skillet and cook over medium, stirring constantly, for 30 seconds or until fragrant.
Stir in the garlic and chard stems, then cook until the garlic is aromatic, about 30 seconds.
Add 1/4 cup of the stock and cook, scraping up any browned bits, until most of the liquid evaporates, 1 to 2 minutes.
Stir in the chard leaves and the remaining 1/2 cup broth. Cover, reduce to medium-low and cook until the leaves are wilted, about 2 to 4 minutes.
Scrape the chard mixture into the pot with the pasta. (I added the pasta to the pot with the chard instead!)
Add the sausage and 1/2 teaspoon salt and stir over medium-low until the pasta is heated through, about 1 minute.
Gradually stir in the Parmesan, then the Peppadew or roasted red pepper brine.
Taste and season with salt. Serve sprinkled with more Parmesan.
Before I was introduced to this recipe, I thought that borscht was always a deep red, beet-based soup. I now know that borscht means “sour.” The sour tang in this soup comes from soaking sourdough bread in the broth, puréeing it, and incorporating it into the finished soup, along with crème fraiche which is stirred in just prior to serving.
I made my first homemade borscht (the beet-based version) for Christmas Eve, and my husband purchased pierogies at a Polish store for the same meal. Luckily, I saw this recipe and he was also able to buy house-made garlic kielbasa for this soup. The quality of the kielbasa is very important because it is used to create the broth for the base of this soup.
This recipe is from The New York Times, contributed by Gabrielle Hamilton. I followed the recipe closely, but may decrease the amount of butter next time- I’m not sure it was necessary! (but it was quite delicious 😉 ) It was a creamy, indulgent, and delicious upgrade of potato-leek soup. Fabulous cold-weather comfort food.
Yield: 5 quarts, Serves 10 to 12
2 1/4 to 2 1/2pounds full horseshoe link of high-quality smoked kielbasa
5fresh bay leaves
3pounds leeks (6 long, lively leeks)
3pounds russet potatoes (about 4)
1cup unsalted butter (2 sticks)
1large yellow onion, small-diced (about 2 cups)
6garlic cloves, minced
1(4-ounce) hunk of dense, very sour sourdough bread, crusts removed
Cut kielbasa into 4 to 5 equal lengths, and cover in a pot with 3 quarts cold water and the bay leaves. Bring to a boil, then let gently boil for 25 minutes more until swollen and cooked through and beads of oil have formed.
Pull sausages from the now smoky and seasoned water, and set aside. Save that water!
While the kielbasa simmers, split leeks in half lengthwise, then soak and rinse in cold water to thoroughly remove all sand. Slice leeks into 3/8-inch half-moons from whites to dark greens, as far up as is viable.
Peel potatoes, trim all four sides to stabilize on the cutting board and trim both ends to “box” the potato. Save the scraps. Cut the boxes into large cubes, about 3/4-inch square.
In a sturdy soup pot (I used a large enameled cast iron Dutch oven), melt 1 stick butter over low heat until foaming.
Stir in onion, garlic and a healthy pinch of salt, and let them sweat for a full 5 minutes until translucent.
Stir in remaining butter, the sliced leeks and another generous pinch of salt, then let sweat slowly over low heat for 8 minutes until moist, bright green and glossy.
Add potato scraps, the cube of bread and half the kielbasa boiling liquid. Let gently simmer 10 minutes while the potato scrap softens and the bread hunk becomes flabby and swollen. If you need to increase the heat to get a little simmer going, do so.
Meanwhile, slice kielbasa in half lengthwise. Place two pieces back into the soup pot as is, and then slice the remaining 6 pieces into very thin, 1/8-inch half-moons, and set aside.
Retrieve the soggy lump of sourdough bread with a slotted spoon, and don’t worry if you also get a few bits of leek or onion or whatever is floating in the soup when you pull it out. Also remove about 1 cup of liquid, and set aside.
Add potato cubes and the rest of the kielbasa liquid to the pot. Add another pinch of salt and half the black pepper. Let it come back to temperature, and then to simmer until potatoes are cooked through, about 25 minutes more.
Using either a stick blender or a traditional blender, purée the sodden hunk of bread until foamy, using half of the liquid you pulled in Step 10, if needed. (I used a Vitamix.) Stir this back into the soup pot once the potatoes are cooked through.
Slice the reserved kielbasa and return all of the kielbasa to the pot.
Whisk the crème fraîche with remaining 1/2 cup of the hot reserved liquid; stir mixture into the soup.
Stir in the chopped dill and the remaining 1/2 tablespoon pepper. Serve very hot.
I love Christopher Kimball’s Milk Street television show and cookbooks. I recently joined their mailing list too. I have received a million emails from them since about offers and products, etc., but getting recipes like this one makes it worth the spam. 😉
This was our Election Day comfort food meal. It was quick and absolutely delicious. Perfect. The recipe was inspired by chef Vitaly Paley of Portland, Oregon, via 177milkstreet.com, contributed by Julia Rackow. I used cremini instead of portobello mushrooms and modified the proportions. I loved how the mushrooms lightened up the meaty sauce.
Yield: 6 servings
2 T salted butter
7 garlic cloves, finely chopped
1 pound cremini mushrooms, trimmed and finely chopped or portobello mushrooms, stems and gills removed, caps finely chopped
2 large shallots, halved and thinly sliced
1 pound sweet Italian sausage, preferably bulk (I used sausage links and removed the casings)
1 cup full-bodied, dry red wine (I used a Cabernet Sauvignon)
1 1/2 cups chicken stock
1/2 tsp cinnamon
Kosher salt and freshly ground black pepper
14 1/2 to 16 oz can crushed tomatoes
16 oz dried pappardelle or tagliatelle
minced fresh parsley, for garnish, optional
grated Parmesan, for serving, optional
Finely chop the garlic and mushrooms in a food processor.
In a 12-inch skillet over medium, heat the butter and garlic until the butter has melted and the mixture has begun to sizzle. (I used a wide enameled cast iron pan.)
Add the mushrooms and shallots and cook, stirring, until the mushrooms have released their liquid and the shallots have softened, about 5 minutes.
Add the sausage and cook, stirring and breaking the meat into small pieces, until no longer pink, 8 to 10 minutes. Discard any accumulated fat, if necessary.
Increase to medium-high and add the wine. Bring to a boil and cook, stirring, until the wine has almost completely evaporated, about 5 minutes.
Stir in the broth, cinnamon, and 3/4 teaspoon pepper. Continue to simmer until the broth has reduced by about half, 5 to 6 minutes.
Reduce the heat to medium, stir in the tomatoes and simmer until slightly thickened, about 5 minutes.
Taste and season with salt and pepper. Set aside, covered.
While the sauce simmers, in a large pot, bring 4 quarts of water to a boil.
Add the pasta and 2 tablespoons of salt and cook until the pasta is al dente.
Reserve 1/2 cup of the cooking (pasta) water, drain the pasta and return it to the pot or a serving dish.
Add the sauce to the pasta (I layered it) and toss to coat. If needed, add a few tablespoons of the reserved pasta water to adjust the consistency of the sauce. (I did not add pasta water but kept it to add when reheating the leftovers.)
Serve garnished with parsley. Pass grated Parmesan at the table, as desired.
I love one-pan dishes! This dish is made in the oven using one baking dish. It was also easy to prepare. 🙂 I modified the recipe due to personal preference- and to incorporate ingredients that I had readily available. I included all of the options in the recipe below.
This recipe was adapted from The New York Times, contributed by Ali Slagle. I modified the proportions and oven temperature, used celery instead of fennel, and added carrots. I also substituted sweet Italian pork sausage for hot sausage and green lentils for brown lentils. The vinegar was essential to the finished dish.
Yield: Serves 6
4 celery stalks, diced or 1fennel bulb, cored, cut into 1/2-inch wedges through the root, plus 1/4 cup fresh fennel fronds
4 large carrots, diced
1 T extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
2 pounds bulk hot or sweet Italian pork sausage (or fresh Italian sausages, casings removed)(or a combination)
3cups chicken stock
1 1/2cups green or brown lentils
4 to 8garlic cloves, thinly sliced
1fresh rosemary sprig
1-2tablespoons sherry vinegar, white wine vinegar or apple cider vinegar
1/2cup fresh parsley leaves, plus more for serving
Heat the oven to 425°, preferably on convection.
In a 9×13-inch baking pan or baking dish, gently toss the celery and carrots (or fennel wedges) with the olive oil to coat. Season with salt and pepper. (I used a ceramic baking dish.)
Roast until vegetables are golden brown underneath, about 10 minutes for fennel or up to 20 minutes for carrots and celery. (Fennel will not be tender at this point.)
Meanwhile, in a medium bowl, use your hands or a spoon to mix the sausage with the egg until combined. Roll the mixture into 16 (1 1/2-inch) meatballs.
Add the chicken stock, lentils, garlic and rosemary to the roasted vegetables. Stir to combine, then season with 3/4 teaspoon salt.
Place the meatballs in the lentil mixture, drizzle the meatballs with olive oil, then roast until the meatballs are browned on top and lentils are tender, 25 to 30 minutes.
Transfer the meatballs to a plate. Discard the rosemary sprig, then stir in the vinegar, parsley leaves and fennel fronds, if using (reserve a few fronds for garnishing, if desired). Season to taste with salt and pepper.
Spoon the lentils and any braising liquid onto shallow bowls and top with the meatballs.
Garnish with additional parsley leaves and fennel fronds, if desired.
My husband and I traditionally celebrate our wedding anniversary by having an extravagant dinner at VOLT in Frederick, Maryland. It is the restaurant of Bryan Voltaggio, of Top Chef fame. On our 19th anniversary, we brought home an autographed cookbook after enjoying our lovely meal. Last Thanksgiving, I made two side dishes from this special book. ❤
This stuffing recipe was adapted from Home: Recipes to Cook With Family and Friends by Bryan Voltaggio. I modified the proportions and used prepared stock as well as store-bought sausage as shortcuts.
Both the cornbread and the poultry seasoning can be made days in advance, which is always helpful. It was interesting to me that the cornbread was made without a leavening agent, making it more dense than a typical cornbread. The stuffing had a deep celery flavor from the celery seed and chopped celery. Nice.
Yield: 10 servings
For the Cornbread:
nonstick cooking spray
1 cup (200g) granulated sugar
5 T (1/3 cup, 75g) unsalted butter, at room temperature
1 1/2 tsp (9g) fine sea salt
3 large eggs
2 tsp (12g) molasses, honey, or sorghum syrup
1/4 tsp (0.6g) freshly grated nutmeg
1 cup (240g) buttermilk
1 cup plus 2 1/2 T whole milk
2 2/3 cups (400g) all-purpose flour
2 cups (276g) cornmeal
For the Poultry Seasoning:
2 tsp (2g) finely chopped fresh flat-leaf parsley
1 tsp (0.5g) finely chopped fresh rosemary
1 tsp (1g) finely chopped fresh sage
1 tsp (1g) finely chopped fresh thyme
1 tsp (2g) ground celery seed
1 tsp (2g) ground coriander
1 tsp (2g) onion powder
1/2 tsp (3g) fine sea salt
1/2 tsp (1.5g) freshly ground black pepper
For the Topping:
2/3 cup (50g) panko breadcrumbs
2 1/2 T (25g) poultry seasoning (above)
2 T unsalted butter, melted
For the Stuffing:
nonstick cooking spray
3 T extra-virgin olive oil or canola oil
4 1/2 cups (300g) freshly baked and cubed cornbread
1 pound loose sweet Italian pork sausage
2 medium onions, cut into 1/4-inch dice
3 medium carrots, cut into 1/4-inch dice
4 to 6 stalks celery, cut into 1/4-inch dice
fine sea salt and freshly ground black pepper
2 cups chicken or turkey stock (preferably homemade)
For the Royale:
3 large eggs
1 cup (240g) milk or heavy cream
To Make the Cornbread:
Preheat the oven heat to 350 degrees F, preferably on convection. Spray or butter the bottom and sides of two 9-by-13-inch baking dishes. (One 13-by-18 inch casserole pan can be substituted.)
Put the sugar, 5 tablespoons butter and the salt in a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy, 4 to 5 minutes.
Beat in the eggs one at a time, waiting until each one is fully incorporated before adding another.
Beat in the molasses and nutmeg.
Reduce the mixer to low speed, add the buttermilk and milk, and beat until incorporated.
Add the flour and cornmeal, and beat on low speed until well combined.
Increase the speed to medium and beat until the batter is well-blended and thick, stopping to scrape down the sides of the bowl a few times, 2 to 3 minutes.
Pour the batter onto the prepared baking dishes. Tap each dish on the counter to settle the batter.
Bake until the cornbread springs back lightly when pressed with your finger, 22 minutes on convection or up to 30 minutes in a standard oven.
Cool completely in the dish on a wire rack.
The cornbread may be made 3 days in advance, covered with plastic wrap, and held at room temperature.
To Make the Poultry Seasoning:
Combine the parsley, rosemary, sage and thyme in a small bowl.
Add the celery seeds, coriander, onion powder, salt and pepper. Toss to combine.
The seasoning can be refrigerated in an airtight container for up to 3 days.
To Make the Topping:
Put the panko breadcrumbs in a medium bowl and add the poultry seasoning (the remainder may be used to season gravies and other holiday dishes).
Drizzle with the melted butter and toss with your fingers to moisten the breadcrumbs. Set aside.
To Make the Stuffing:
Preheat the oven heat to 325 degrees F, preferably on convection. Spray a 9-by-13-inch flameproof casserole dish with nonstick cooking spray.
Cube the cornbread and put into a large mixing bowl.
Heat 2 tablespoons of the olive oil in a skillet or sauté pan over medium-high heat.
Add the sausage and cook, stirring and breaking it up into small pieces with the back of a spoon so it cooks evenly, until cooked through, about 5 minutes. Use a slotted spoon to transfer the sausage to the cornbread.
Return the same skillet with the drippings to medium heat and add the remaining 1 tablespoon olive oil.
Once the oil is hot, add the onions and cook, stirring occasionally, until tender and translucent, about 3 minutes.
Add the carrots and celery, season lightly with salt and pepper, and cook, stirring, until just tender, about 5 minutes. Add the vegetables to the cornbread and sausage.
Put the eggs in a blender to make the Royale. Start the blender on low-speed and mix until the eggs are just blended.
Put the milk or cream in a medium saucepan over medium-high heat and heat until a thermometer registers 180 degrees F. Add to the eggs in the blender and mix on low speed until homogenized.
Add the egg mixture to the cornbread mixture.
Add 2 cups of stock. Season with salt and pepper.
Fold everything together with a rubber spatula until fully combined and the stock has mostly been absorbed. The stuffing will seem a little too wet before baking.
Spread the stuffing in the baking dish. Lightly tap the dish on the counter to even out the mixture in the pan.
Add the topping, letting it fall from your fingers in an even layer across the top.
Bake the stuffing until very hot and cooked through, 30 to 35 minutes.
Turn the broiler on high, and broil the stuffing until the crust is GBD (Golden Brown and Delicious), 3 to 5 minutes.
Serve family-style from the casserole dish.
Note: When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; this will prevent the vacuum effect that creates heat explosions. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.