Monday, October 10, 2016

Spaghetti Squash with Market Tomato Sauce and Turkey Sausage

Two years ago, I abandoned my quest for the perfect tomato sauce recipe because I found it in a jar. It is Cucina Antica Spicy Arrabbiata, par excellence thanks to robust flavor, whole ingredients, and absence of excess sugar or salt.  I use it for everything, from chicken parmigiana to Shakshouka.
At the Greenmarket, gourds, pumpkins, and Indian corn carouse Autumn’s arrival front and center, but I couldn’t help notice the cornucopia of late-season tomatoes, ripe and bursting in a myriad of shapes and size, that populated the tents.  As excited as I was to jump on the season’s first delicata or acorn squash, I knew these guys would stick around for months, while the tomatoes were approaching final harvest. A raw preparation seemed to a la summer, and I craved a slow-cooked concoction. As I surveyed the rest of the produce, picking at my ratatouille sample courtesy of National Gourmet Institute, it came to me. I would make a ratatouille-inspired marinara sauce! A fabulously chunky, tomato-based fusion of early Fall’s best offerings: slow cooked tomatoes, carrots and red peppers; riddled with fresh basil and thyme.  Part French country, party Italian basic. The sauce would dress spaghetti squash noodles, and accompany DiPaola Turkey Farm hot turkey sausage.
I used Mollie Katzen’s Moosewood Italian Tomato Sauce for the basic recipe, and the end result was outstanding. The carrots and peppers added a sweet, complex flavor to the late season tomatoes, so that the sauce felt unique and interesting without straying too far from a classic marinara flavor.  Notes of hot red chili and fennel from the sausage added a burst of heat to the mild sauce.
The red sauce is a bit time consuming, which is why I fervently recommend you gather a giant haul of market tomatoes and make a huge batch at once. It will keep in the refrigerator for over a week, and in the freezer indefinitely.
If you are a vegetarian? Substitute cannellini beans for turkey sausage.
If you are feeling creative? Add late summer squash, sundried tomatoes, capers, or olives to the mix.
If you are lazy? Sautee onions, carrots, red pepper, garlic, and thyme for eight minutes. Add it to your favorite jarred tomato sauce.
If you are in a time crunch? Substitute spaghetti squash noodles for zucchini noodles, which take only minutes to cook.
If you are human? You can’t deny the undeniable power of a good spaghetti and meatballs…consider this its evolution of sorts. A healthier, more flavorful, locally-sourced cousin of everyone’s beloved classic dish.

Spaghetti Squash with Market Tomato Sauce and Turkey Sausage (inspired by Mollie Katzen)
Serves 4

1 large spaghetti squash
2 to 3 Tbsp olive oil
1 cup chopped yellow onion
2 red peppers (sweet or bell), diced
1 carrot, diced
5 large tomatoes, such as Jersey or beefsteak, chopped
¾ cup loosely packed basil leaves
1 Tbsp fresh thyme
1 tsp dried oregano
½ cup tomato paste
½ cup red wine, or, 1 Tbsp honey or sugar
4 garlic cloves, minced
Salt & pepper
10 to 12 oz turkey sausage

1. Preheat oven to 400 degrees. Cut the spaghetti squash in half, lengthwise, and place (cut sides down) on a baking sheet covered with aluminum foil lightly coated in olive oil. Bake for 45 minutes.
2. While the spaghetti squash is cooking, prepare the sauce. Heat olive oil in a Dutch over or large skillet. Add onion, pepper, carrot, thyme, oregano, and 1 tsp salt. Sauté over medium heat until the onion is soft, 8 to 10 minutes.
3. Add tomatoes, tomato paste, wine/honey/sugar, and black pepper. Bring to a boil, then lower heat and simmer, partially covered, for 20 to 30 minutes.
4. While the sauce is simmering, cooking the sausage. Heat 1 Tbsp olive oil in a medium sized skillet, and cook sausage, turning frequently until it is browned on all sides and cooked through in the middle, about 10 minutes. Set aside.
5. Add garlic to the sauce, and cook about 10 minutes more. The sauce will have a loose, chunky consistency, but if you desire a more uniform thickness, take an immersion blender to the pot once it has cooled a bit. Stir in basil leaves.
6. To serve: scrape out the seeds of the spaghetti squash and discard. Using a fork, scrape out the flesh of the squash—it will dislodge in spaghetti-like strands—distributing evenly amongst four plates (each squash half serves two). Top each plate with two heaping spoonfuls of sauce, and turkey sausage cut into pieces of ½ inch thickness. Garnish with extra basil or thyme, and enjoy with a side of thick, toasted whole grain bread.

Friday, September 30, 2016

Kvelling Abroad: The Culinary Landscape of Croatia's Dalmatian Coast

I’ve just returned from two weeks in Croatia and I can’t wait to share my culinary experience. Unlike most foreign countries I’ve traveled to, Croatia doesn’t pride itself on having a distinct culinary identity—rather, its cuisine is a culmination of all of the cultures and peoples who’ve inhabited the country over the years. Luckily for me, this melting pot of cultures happens to comprise all my favorite types of foods: a largely Mediterranean diet, dotted with local edible idioms.

Vidovich Vineyard, Island of Vis
Mario & Sonny's farm, Island of Vis

Before we talk food, let’s talk a little history. The journey has not been easy for the Croats, who’ve been under foreign rule since basically the beginning of time and only gained their independence two decades ago. In a nutshell: you have Roman rule for five centuries starting in 11 B.C., a brief victory by the Venetians, a stretch of Hungarian domination, and battling the Ottoman Empire (Turks) from the 13th century until the 17th century.  From them on, the quest for power remains within the Slavic people: Kingdom of Serbs, Croats and Slovenes, then Yugoslavia, and finally, Croatia.
Golden Plavac Mali Vineyards, Island of Hvar

With a bit of background, the culinary traditions of Croatia start to make more sense.  From Hungary, a heavy emphasis on meat, gnocchi, dumplings, lard. In the Dalmatian Coast, where I spent my time, the cuisine is much more coastal: overwhelmingly Italian (pizza, pasta, gelato) with a heavy emphasis on local seafood and island produce like olives, capers, figs, lemons.  Wild rosemary and sage are prolific, and comprise the majority of spices used in this region. Sometimes, cinnamon and nutmeg will appear in a stew with dried fruits and nuts, a definitive Turkish overture. And wine; always, always wine!
Caper Tree, Island of Hvar
While its origins may be scattered, the biggest unifying factor of Croatian cuisine is the pride the Croats take in their local produce and ingredients. Croatians will be quick to point out the best grapes for wine, largest lemons, and purest olive oil in the region, and even quicker to boast how they have no interest in exporting—the good stuff stays put! For example, there’s no question that on the Island of Hvar, “Golden” Plavac Mali is the sweetest crop of the indigenous red wine grape.  (It’s name is derived from the location of the vineyard, on the sunniest side of the island). When I asked if there was an interest in selling wine overseas, I was told by multiple producers that large batch production would compromise the quality of the wine. “Quality over quantity,” I was told time and time again. I was touched by this dedication to excellence, the pride in preservation. Every city we visited had a large vibrant greenmarket in, or near, its heart.
Greenmarket, Trogir
Greenmarket, Trogir
Another Croat shared with me his fondness of cold-pressed olive oil. “Heating the olive oil acts as preservative, but also raises the acidity level and subdues the flavors,” he explained to me. “The purest olive oil has no acidity, so I get mine in small batches at a local restaurant that has their own olive oil mill.” We were standing in front of a 15th century mill in Old Grablje, an abandoned village tucked inside the hills of Hvar.
Abandoned Old Gablje, Island of Hvar 
Clearly, local, small-batched production is a way of life for the people of Croatia, and I was delighted to discover artisanal delicacies everywhere I went. In Hvar, we tasted homemade candied orange rind, an intensely satisfying combination of granulated sugar and bitter citrus. On the Island of Vis, cake of carob (a prominent fruit in the area) was featured on every menu. I loved the ritual of finishing every meal with a digestif: the sweet liquor was often made in-house, and featured the distillation of local carob, walnuts, fig, or cherry.
Pomegranate Tree, Island of Hvar
Despite the lack of overarching national cuisine, there are definitely a few dishes that Croats call on exclusively for special occasions. The first is Peka, famous for its distinct preparation: meat or fish, vegetables and potatoes slow-cooked under a bell-like dome for hours. I found it tasty but ordinary, and preferred Dalmatian specialty Pasticada, a hearty beef stew, for its more robust flavor thanks to an extensive ingredient list of spices like rosemary, cloves and thyme, and requisite dried fruits plum and fig. Pasticada is traditionally served with gnocchi, and I noticed that fish stews are often accompanied by polenta.
Peka Preparation, Konoba Roki, Island of Vis
Lamb and Veal Peka, Selca, Hvar
We were fortunate enough to visit a farm on the Island of Vis, where hardworking couple Mario (a winemaker and chef) and his wife Sonny (farmer and cook) showed us around their abode. While Mario is hard at work making grappa, Sonny is in the garden harvesting cherry tomatoes (“the sweetest in Croatia!” she insisted, and I have to agree) hot chili peppers, and rosemary. The meal Sonny served was a perfect representation of the pearls of the region: to start, we indulged in sliced tomatoes drizzled in olive oil, rosemary and salt, followed by fresh sardines accompanied by capers, pickled onions, and string beans dotted with wildflowers from Sonny’s garden. Next, we feasted on local tuna, polenta, and a confit of onions and roasted peppers in garlic and thyme. Though simple in preparation, the meal felt positively gourmand, thanks to the exceptional freshness of the ingredients and the beaming smile on Sonny’s face as she served each course.
Mario & Sonny's Farm, Island of Vis

Mario & Sonny's Farm, Island of Vis

If I can sum up my one culinary takeaway from my trip to Croatia, it is this. Revel and delight in local foodstuffs served simply. Keep them naked to showcase their freshness, their superiority, their stellar state on their own turf. At home is where they shine. Does pride in your country’s produce make your food taste better? Maybe not, but served on a terrace shrouded with bougainvillea and lemon trees, with a glass of wine par excellence thanks to a plethora of sunshine on its grapes, to the nema problema (no problem) easy, languid disposition of your contemporaries, there’s an undeniable spark that makes eating here feel so luxurious, so right.  
Treats from Hvar Greenmarket, Island of Hvar

Monday, September 12, 2016

Chipotle and Rosemary Roasted Nuts

As some of you may know, I got married this weekend (!!!), and it was very important to me thoroughout the course of wedding planning that I introduce some element of my blog into my nuptial celebration. It's a big part of my identity! So, as cooking is only second to my love all things alliterative, rhyming and witty, I created Kvell in the Kitchen: Wedding Edition. This alter ego has shown herself once before in the Soft Chocolate Almond Cherry Cookies Post, and re-emerges again for an end-of-wedding-night treat featuring Inna Garten's Chipotle and Rosemary Roasted Nuts.

There were many contenders vying for the spot of wedding day giveaway, and the criteria was stringent. You had to be a crowd-pleaser (snacky, easy to eat), a perfectly balanced combination of salty, savory and sweet, big-patch perfunctory, and have a name with a pun. Oh, paprika roasted chickpeas? Don't you mean, Two [Chick]Peas in a Pod!? But then, you had to last a week at room temperature too...sorry moldy chickpeas. You were so good when you were fresh.

At some point in this process, I recalled a friend's amazing nut mix; one so tasty it stood out in my mind though I hadn't tasted it for years. It seemed like the type of recipe that had been sustained through generations, but ironically, it was from Food Network! Anyway, these nuts past the test. They are smoky and spicy thanks to a generous smattering of chipotle powder, citrusy-sweet due to maple syrup and fresh orange juice, and fireplace-cozy herbacious thanks to generous fresh rosemary. And they're salty, thanks to, uh, salt.

With such as a spot-on flavor combo I knew I couldn't lose, but they had to pass the storage taste-test, and a batch divided (if I ever write a novel this will be it's title) lived in the freezer, fridge, and at room temperature for a week. I conducted a blind test of each nut (sample size: 4 people) and everyone had the same reaction: they were just as good as on the day they were made, and no one could tell the difference between the three.  I suspect the shelf life is pretty long.

The witty name? Rachel and Adam, nuts about each other! (Also just plain nuts). Enjoy this recipe, it is so relevant as we approach the Fall holiday season. I'll see you again in two weeks after my trip to Croatia, hopefully armed with at least one peka recipe, the signature dish of the Dalmatian Coast.

Chipotle and Rosemary Roasted Nuts (from Barefoot Contessa)
Makes 7.5 cups

2 Tbsp Canola oil
3 cups whole roasted unsalted cashews (14 ounces)
2 cups whole walnut halves (7 ounces)
2 cups whole pecan halves (7 ounces)
½ cup whole almonds (3 ounces)
1/3 cup pure maple syrup
¼ cup light brown sugar, lightly packed
3 tablespoons freshly squeezed orange juice
2 teaspoons ground chipotle powder
¼ cup minced fresh rosemary leaves, divided

Kosher salt

1. Preheat the oven to 350 degrees.
2. Brush a sheet pan generously with vegetable oil. Combine the cashews, walnuts, pecans, almonds, Canola oil, the maple syrup, brown sugar, orange juice, and chipotle powder on the sheet pan. Toss to coat the nuts evenly. Add 2 tablespoons of the rosemary and 2 teaspoons of salt and toss again.
3. Spread the nuts in one layer. Roast the nuts for 25 minutes, stirring twice with a large metal spatula, until the nuts are glazed and golden brown. Remove from the oven and sprinkle with a pinch more salt and the remaining 2 tablespoons of rosemary.
4. Toss well and set aside at room temperature, stirring occasionally to prevent sticking as they cool. 5. Taste for seasoning. Serve warm or cool completely and store in airtight containers at room temperature.