Festive Fall Fettuccine

If I put the main ingredients in the post title, you might have quickly passed this one by. But that would be a shame, because this is a tasty version of fettuccine, well-suited for fall. Now that you're reading this far, I can encourage you to stick with it and give it try!

OK, you're still with me? Leftover turnip puree served as the inspiration for this dish. Now, it's not too often I find myself inspired by turnips. But I was tried out Barbara Lynch's recipe in  Stir: Mixing It Up In The Italian Tradition for Pork Chop with Caramelized Apples, Celery and Spiced Walnuts, which she recommended serving over turnip puree. It was a tasty dish, but generated a lot of extra turnip puree. Noting its thick creaminess, I figured that it would make a good basis for a pasta sauce. But it would need some salt and sweetness to offset the slight bitterness of the turnip. Bacon, which I like to cook with greens, and cranberries seemed to be in order...

I made this dish a few weeks ago, and am just now getting to finish up the post on the day after Thanksgiving. Which leads me to suggest that this would a nice way to use leftover turnips (see my note on how to do that in the instructions). I'd also imagine adding a few cups of bite sized pieces of turkey meat to the dish would be tasty, and a nice change of pace from turkey sandwiches!

Enough preliminaries, on to the details of the dish!

For the turnip puree (basically half of Chef Barbara's recipe is right for this dish):
1 cup heavy cream (I used coconut cream because of a dairy allergy).
1 tbsp unsalted butter
1 lb turnips, peeled and cut into 1 inch cubes

For the rest of the dish
1 bunch collard greens, coarsely chopped (other dark leafy greens like chard could work)
3 cloves garlic, minced
½ cup or so chicken broth
1 or 2 slices bacon
pinch salt and red pepper flakes
1 tbsp balsamic vinegar
2 tbsp olive oil
bit of fresh oregano (or other fresh herb you have on hand)
12 ozs fettuccine noodles
1/4 cup walnuts, lightly toasted & coarsely chopped
handful of dried cranberries
1/4 cup or so feta cheese (or pecorino would work)

Make the turnip cream: Heat the cream and butter in a pan over medium heat. When the butter is melted, add the turnip and a pinch of salt. Reduce to simmer, partially covered, for 30 to 45 minutes, until the turnip is tender when pierced with a fork. Puree the combination in a food processor until you get a nice, even consistency. Return to the pan and keep warm on very low heat as you make the rest of the dish. Note: If you have cooked, mashed turnip already on hand from Thanksgiving or some other occasion, you could heat that turnip gradually with the cream, stirring to gradually combine.

Make the rest of the dish: Heat a large pot on medium high and spray with cooking oil (I use olive oil). Add the bacon and cook until it is nice and crispy. Remove the bacon from the pan and cool it on paper towel set on a plate to absorb the excess grease. Pour most of the extra grease out of the pan, but leave a bit for that bacon flavor! When the bacon is cool, crumble it into bite sized pieces and set it aside to add to the dish later.

Add a tablespoon of the olive oil to the pan, heat on medium. Add the garlic, cook for a minute or so until it starts getting fragrant. Gradually add the greens in a few batches, stirring the greens as you add them so they get well coated with the oil and garlic. Add a light pinch of salt, then stir in the chicken broth and balsamic vinegar. (You could certainly use other cooking liquid in place of chicken broth). Heat the liquid until it begins to simmer, then cover to cook gently on moderate heat. Stir the greens occasionally. You'll want to braise the greens for at least 20 minutes, 30 is better if you have time, so they get nice and tender, absorbing the garlic and broth flavor. Add the oregano and red pepper flakes about halfway through the greens cooking time.

Start boiling the water for pasta after you've added the greens. Cook the pasta according to package instructions. Drain the pasta when it's done, then toss the pasta with the turnip puree. Once the turnip has coated the noodles well, toss in the the greens. Be sure to use up all the good liquid from cooking the greens to capture all the nutrients and flavor. After mixing the greens and pasta, stir in the cheese followed by the bacon. Plate the pasta, and top each dish with a bit of the walnuts and cranberries. Serve at the table with a bit of extra cheese, and enjoy!

Thumbs-up, Dairy-free Grilled "Cheese"

I tend to focus here on some of the fancier or at least creative dishes I cook. But for seven years now, we've been figuring out how to get our son with multiple food allergies safe, healthy and tasty food. Food allergies can be a bit overwhelming to those unfamiliar or recently diagnosed with them. So I will make a point to do more sharing about some of the recipes, tips and techniques that we've learned over the years. Our son B is allergic to eggs, all nuts, dairy and sesame seeds. See disclaimer at bottom of post.

A grilled cheese is far from fancy, but it is a comfort food that many of us have enjoyed. However, we've found it to be a challenging item to replicate with the products we've tried previously. Well, sure, I've stuck a some tasteless soy cheese between bread and tried to make a grilled cheese, but until this latest attempt, was never tasty enough to lure B away from his daily soynut butter sandwich. So let me describe each ingredient that combined to work for a tasty grilled "cheese" for our lad, followed by instructions just in case you haven't made one successfully before!

The "cheese":  When I mentioned B is allergic to dairy, Ellie in the Whole Foods Woburn cheese department suggested the Daiya cheddar style shreds specifically for making grilled cheese. This product is also soy free, with tapioca and/or arrowroot flours, some vegetable oils and pea protein listed among its main ingredients. The product is vegan-friendly. Unlike some other dairy-free cheeses we've tried, this melts quite nicely. Given the ingredients, this doesn't have the protein or calcium of a dairy cheese. Our son eats meat so we're not worried about getting enough protein.

two of the key ingredients for dairy free grilled cheese!

The bread: Those that haven't contended with food allergies would probably be surprised at how hard it can be to find bread that doesn't contain milk and/or eggs. Oh, and of course, other breads that don't have those items may contain nuts, or have potential traces of them. Lately we have been choosing Whole Food Organic 100% Whole Wheat Bread. It's free of milk, eggs, and nuts, with wheat being the only listed allergen. It does contain the stipulation that it is "produced in a facility where various types of nuts...are used." We've been comfortable choosing Whole Foods products with this label, as long as it doesn't indicate potential for traces of nuts or that it was made using shared equipment that also uses the allergens we avoid.

The "butter": A generous amount on butter on the bread is key to getting a grilled cheese to cook up with that nice golden brown color. We have long been fans of the Earth Balance Natural Buttery Spread. In fact, unlike some other dairy substitutes that I eschew, given that I can eat dairy, I like this about the same as cow's milk butter for many things. In fact, for spreading on something like grilled cheese, I'd rate in better because it's a bit softer and easier to spread. This is also vegan-friendly, made with a natural oil blend.

OK, that's the ingredient recap, typically the biggest challenge with find a food allergy friendly solution! Here's the simple method:

1) Start heating a no-stick frying pan on medium. Get your two slices of bread ready, and spread the Earth Balance spread on one side of each of the pieces of bread.

2) Turn the bread so the buttery side is down. Sprinkle the Daiya cheddar slices on one of the pieces of bread. My son likes a modest amount, as shown below, just enough to make the pieces of bread stick together. I got a thumbs down when I piled on more than this!

3) Put the other slice of bread on top of the cheese to close up the sandwich. I spray a bit of canola oil on the pan before putting the sandwich on to cook. Hold the sandwich carefully as you transfer it to the pan, to keep the shreds from slipping out. Let the sandwich cook on one side until it starts to brown, about 5 minutes. Press down with a spatula on top of the sandwich once or twice during the cooking. Slide the spatula underneath the bottom of the sandwich to turn, using your other hand on top of the bread to keep it together. Carefully turn it over to cook the other side, takes about 3 to 4 more minutes. Look at the side to see the cheese is melting to know it's about done. If the top hasn't browned to your liking, turn it over to cook for another minute or two. When the bread is nicely browned on both sides and the cheese is melted, you are ready to put the grilled cheese on a plate and enjoy!

Disclaimer: Food allergies can be life threatening and must be taken very seriously. In posts such as this where I discuss things we've used and made to work around our son's allergies, the intent is to share our experiences, including products and techniques that have worked for us. Hopefully you might come up with some new ideas from this blog. Every case is unique, however, so you should be certain to read labels carefully, consult your own doctor, and always have an Epi-pen handy, if prescribed. Keep in mind we are just one family doing our best to manage food allergies; I'm not a medical professional and don't purport to offer medical advice. 

Rigatoni with Kale and Sausage

I've shared about recipes similar to this in the past, but the proportions on this came out just right, so it seemed worth sharing. Not to mention I'm overdue for a blog post here! Kale and sausage often mean kale soup around here, but I do like featuring these ingredients in a hearty pasta dish, too.

1 bunch of kale, stems removed and leaves coarsely chopped
2 fresh garlic cloves, minced
4 roasted garlic cloves, smashed (I had them on hand, you could just use the fresh garlic if you like, but increase the quantity if you do that)
1 onion, chopped
14.5 oz can chopped tomatoes
1 tbsp tomato paste
1 cup chicken broth
handful of basil and oregano, chopped
2 Andouille sausages (fairly small ones, I used Niman Ranch, probably about 1/2 lb total)
12 ounces rigatoni or other short pasta shape
1/4 cup shredded cheese, I used a combo of cheddar and gouda that I was trying to use up
extra parmesan cheese at the table for serving
2 tbsp olive oil
dash of salt

Heat 1 tbsp oil in a large pan. Add the sausages, turn them over occasionally, to get them browned. This takes 5 to 10 minutes. Remove the sausages and set aside. When the sausages cool, slice them in half lengthwise then cut slices across, to create half circles.

Add another tbsp of the olive oil to the pan, heat on medium. Add the onions, cook until softened, about 5 minutes. Add the fresh garlic, cook for another minute. Add the kale in batches, stirring it in with the onions and garlic, letting it start to wilt a bit to create room for more. Once all the kale is in, add the chicken stock and tomatoes, the fresh herbs, sausage, salt and tomato paste. Bring the liquid to a boil, then reduce heat to simmer covered. Let the kale simmer for a good 30 minutes, taking the cover off toward the end to thicken the sauce a bit.

Cook the pasta according to package instructions while the kale simmers, aiming to have it done around the same time as the sauce. Add the drained pasta to the pot with the kale, stir to combine thoroughly. Stir in the cheese, serve with a bit of parmesan at the table, and enjoy!

Muscat: Another Wine Pairing Option for Indian Food

Though it was written over five years ago, my post on Pairing Wine with Indian Food continues to be one of my most visited blog posts. People seem hunger (or thirsty?) for this information, so when I find another good pairing for Indian food, I figure I ought to do a quick post to share it.

Back when I wrote that older post, I was often going with Sauvignon Blanc with Indian. These days I lean toward something with a bit of residual sweetness to offset the spice. Unless I'm getting really creative, and try something like this Carmenere I blogged about. Last Saturday we had plans for Indian takeout, so the 2009 Claude Weinzorn Domaine de l'Oriel Muscat stood out from the tasting lineup at Pairings Wine & Food as a good one to grab for dinner. It proved to be a good choice!

We ordered Chicken Tikka Masala, Aloo Palak and some vegetable samosas from Ambassador Indian Restaurant in Woburn. The food was very tasty, as usual. While I'm at it, I should commend the staff at Ambassador for how attentive they are to food allergy concerns. The person who took our order went through the entire menu to note which items were safe or could be made safely for our son to have with his various food allergies. If you have food allergy issues and are in our area, you should definitely put this on your list of restaurants to visit.

Of course, this post is primarily about the wine pairing. This Muscat is from one of Alsace's top producers--a little more background can be found on this Alsace wine site. The wine has a nice full mouthfeel, a bit of mineral background and nice, ripe fruit. Not super-sweet, but just a enough touch of sweetness to serve as a nice counterpoint to the spicy food. Definitely adding this particular wine and Muscats in general to my list of wines to pair with Indian food! Have you found a favorite wine to pair with spicy cuisine like Indian? Do share, if so!

Grilled Steak with Cumin Garlic Rub

As much as I like to experiment, when your 8 year old loves something that has enough flavor to also make the grown up palates happy, you make that dish a lot! So this simple rub for grilled steaks gets made a lot here. I figured I should share before grilling season is a distant memory! Cumin, garlic and salt are the main ingredients, and depending on what you like and have on hand, you can add in some other spices as you see fit. Give it a try, and do some experimenting of your own, too!


For the spice rub
1 tsp cumin
1 tsp garlic powder
1 tsp salt
optional: try a pinch of cinnamon, or a 1/2 tsp of sage or other dried herb that strikes your fancy.

Steak: This amount of rub is good for about 1 to 1 1/2 pounds of steak. If you have more steak, increase the rub ingredient proportionally. We've enjoyed this with sirloin, porterhouse and ribeye.

Method: Combine all of the rub ingredients. Rub it evenly onto both sides of the steak, and let it sit out at room temperature for 15 to 20 minutes. Pre-heat your grill on medium high, spraying with cooking oil first. Put the steak on the grill, over direct heat, and close the grill. Cooking time depends on preference and thickness. I find the steaks I get come out with a nice medium rare to medium doing 5 to 6 minutes per side.

Remove the steak from the grill a bit ahead of your optimal doneness as it will continue to cook. Let it rest on a serving platter for a couple of minutes. Serve drizzled with the juices that build up on the platter. Enjoy with the a big red wine of your choice! Cabernet Sauvignon is a natural choice with steak, but a Zinfandel can also be a nice match for the spices here.

Beef with this rub also can be a good base for steak tacos, as shown below.

Callalloo: Easy Recipe for a Tasty Caribbean Green

My ears perked up when the woman next to me at the farmer's market inquired in a Caribbean inflected accent about callalloo. Back when I was working in Cambridge, a vendor at the Central Square farmer's market turned me on to this tasty green popular in the islands. And he urged me to use the meaty stems as well as the leaves, which makes it a heartier side. But it's not something I've seen at the grocery store, so hadn't made it in years. I was glad to come upon it at our local market at Spence Farm last weekend and make up a batch following this simple recipe. And yes, though its flavor is a bit different than some more familiar greens, it too tastes good with bacon!

bunch of callallo ready for prep

1 strip bacon
2 to 3 cloves garlic, minced
2 tbsp olive oil
bit salt red pepper flakes
callalloo, coarsely chopped including stems
pinch of salt

Heat a large skillet with cooking oil on medium. When hot, add the strip of bacon and cook until nice and crispy. Remove the bacon, set on a plate with a paper towel on top to cool. Empty most of the bacon grease, leaving a bit in the pan for flavor.

Add a tbsp of the olive oil to the skillet on medium heat. Add the garlic, cook for a minute until it begins to turn golden. Gradually stir in the callalloo in batches, so that one batch begins to cook down creating room for more greens. Once all the greens are in the pan, stir to combine with the garlic and the 2nd tbsp of olive oil. Add a pinch of red pepper flakes and salt. Saute for about 15 minutes until the greens are softened, stirring occasionally. You want to have a bit of liquid in the pan, if needed add a bit of additional oil and/or some water. White wine would be another option.

The greens are ready when nice and tender. Crumble the bacon and stir it into the greens shortly before serving. We had this along with some mashed potatoes, which was a nice combo, though rice would be a more traditional accompaniment. Though the stems have a meaty quality to them, we also enjoyed a bit of roast chicken with this dish, too. If you're looking to try a new healthy vegetable, give this one a try!

Grilled Onion Vinaigrette for Green Salad

Here's a quick and easy way to use leftover grilled onions: add them to a vinaigrette for a tasty salad dressing! This one is so simple it doesn't warrant an ingredient list; I'll just give you the basic idea. Start with a basic combination of extra virgin olive oil and vinegar, 2 parts oil to 1 part vinegar. For a salad to serve 2 to 3 people, I use 3 tbsp olive, 1 1/2 tbps balsamic vinegar. Stir vigorously to combine, add some salt and pepper to taste, and a bit of chopped fresh herbs if you have some on hand. I used oregano from our prolific plant.

Take your leftover grilled onions* out of the fridge, heat for 10 seconds or so in the microwave so they are about room temperature. Combine the onions with the oil and vinegar, let it sit for at least 10 minutes before serving to let the flavors meld. I used one heaping tablespoon of the onions. I like to toss the dressing with the salad to get it to consistently cover the lettuce leaves. I used a nice head of local red leaf lettuce. All it needed in addition to the dressing was a bit of toasted nuts and parmesan cheese and, voila! Great example of how one can add a flavorful twist to an every day salad, and make it a real treat.

*Note: In case your not in the habit of grilling onions, a few words on that. I chop an onion in thin slices, toss with a bit of olive oil, salt and pepper. Then I put the onions in a grill pan, which keeps it from sliding the the grates of the grill into the fire. I put the pan about half on direct heat, half on indirect, and stir occasional. It takes about 15 minutes to get them nicely caramelized. Great flavor boost to burgers and other grilled items.