Butternut Squash Gnocchi with Sage Brown Butter

Despite the Halloween snowpocalypse and red-and-green spectacle at Duane Reade, it’s still Fall, guys. Take advantage of the season and a break from turkey-mania. Butternut squash is the quintessential seasonal veggie. Hearty and, well, buttery, it makes a lovely addition to delicate gnocchi and dreamy brown butter sauce. If you still have turkey on the mind, this would make a stellar vegetarian dish at your T-Day table.

Butternut Squash Gnocchi with Sage Brown Butter

Ingredients

• 1 small butternut squash
• 1 tablespoon olive oil
• 1 large russet potato, peeled, quartered
• 3/4 cup finely grated Parmesan cheese, divided
• 1 large egg, beaten
• 1 1/2 teaspoons freshly grated nutmeg
• 1 teaspoon salt
• 1 3/4 cups (or more) all purpose flour
• 1/2 cup (1 stick) butter
• 2 tablespoons chopped fresh sage
• Additional grated Parmesan cheese

Directions

1. Preheat oven to 400°F. Cut squash lengthwise in half; discard seeds. Place squash halves, cut side up, on baking sheet and brush with oil. Roast until squash is very tender when pierced with skewer and browned in spots, about 1 1/2 hours. Cool slightly. Scoop flesh from squash into processor; puree until smooth. Transfer to medium saucepan; stir constantly over medium heat until juices evaporate and puree thickens, about 5 minutes. Cool. Measure 1 cup (packed) squash puree (reserve remaining squash for another use).
2. Meanwhile, cook potato in medium saucepan of boiling salted water until very tender, about 20 minutes. Drain. While potato is warm, press through potato ricer into medium bowl; cool completely. Measure 2 cups (loosely packed) riced potato (reserve remaining potato for another use).
3. Mix squash, potato, 1/2 cup Parmesan, egg, nutmeg, and salt in large bowl. Gradually add 1 3/4 cups flour, kneading gently into mixture in bowl until dough holds together and is almost smooth. If dough is very sticky, add more flour by tablespoonfuls. Turn dough out onto floured surface; knead gently but briefly just until smooth. Divide dough into 8 equal pieces.
4. Line 2 large rimmed baking sheets with parchment. Sprinkle parchment lightly with flour. Working with 1 dough piece at a time, roll dough out on floured surface to about 1/2-inch-thick rope. Cut rope crosswise into 3/4-inch pieces. Working with 1 piece at a time, roll gnocchi along back of fork tines dipped in flour, making ridges on 1 side. Transfer gnocchi to baking sheets. Repeat with remaining dough. Cover loosely with plastic wrap and chill at least 1 hour.
5. Working in 2 batches, cook gnocchi in large pot of boiling salted water until very tender, 15 to 17 minutes (gnocchi will float to surface but may come to surface before being fully cooked). Using slotted spoon, transfer gnocchi to same parchment-lined baking sheets. Cool.
6. Cook butter in heavy large skillet over medium heat just until golden, stirring often, 3 to 4 minutes. Add sage; stir 1 minute. Add gnocchi; cook until heated through and coated with butter, 5 to 7 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with 1/4 cup Parmesan. Serve with additional Parmesan.

-Recipe loosely adapted from Bon Appetit

Stiletto Chef

Want more kitchen hints, tips and recipes? I have now partnered with Stiletto Chef, the site from former Top Chef contestant, food writer and author Candice Kumai. Her current cookbook, Pretty Delicious, has quickly become one of my favorites. Dig it!

How to Grocery Shop Like a Badass

Rest + Recovery Foods

Eat to Beat Cold + Flu Season

Peppermint Pick Me Up

How to Grocery Shop Like a Pro

Since sitting in the kid seat while shopping with my mom at Wegman’s, I have always loved a good trip to the grocery. In college, I looked forward to my weekly visits to Adams Fairacre Farms and in NYC, I have made it a ritual, rather than a chore, to visit my city’s Greenmarkets, Trader Joe’s and neighborhood specialty shops. Here are a 5 tips I keep in mind before I food shop (and most other types of shopping, for that matter!)

Make a list. Even if you are not the list-making type, at the very least jot down the major essentials. A simple list does double duty to simplify your trip and prevent impulse purchases (good for your wallet + your waistline!)

Don’t arrive hungry. Even if you are down to the bare cupboards, eat something, anything, before heading to the store. In a pinch, grab a piece of fruit from the produce section (but be sure to pay for it at the checkout!)

Shop the perimeter. This might be my #1 trick for anyone who wants to stick to a budget and eat healthy. Think about it: most of the good-for-you stuff is located in the refrigerated section (fruits + veggies, lean protein, dairy). Venture in “the middle” for dry items like rice, pasta, beans and other basics.

Be wary of sales. I love a good sale as much as the next gal, but sometimes not all sales save you money. Like a little black dress on clearance, pay attention to discounts on items you buy frequently. A 10 for $10 special on boxes of your favorite whole wheat couscous is a steal, but a similar sale on, say, perishable hummus will not save you money in the end.

Shop like your grandmother. Or your great-grandmother, for that matter. Back in the good ol’ days before fruit roll-ups and Kraft mac n’ cheese, people bought…food. Apples, lettuce, eggs, milk – real, whole foods instead of  those overly packaged or processed. Think fruit instead of juice, plain oatmeal instead of sugary cereal and fresh organic meat instead of pre-cooked packaged or frozen. I’ve been eating this way for over 5 years, and let me tell you, it’s far from boring. It’s better for your health and wallet. Put down those 100 calorie packs!

The Oatmeal Raisin Cookie

These are it (dare I say?) the perfect oatmeal cookie. I don’t use the ‘P’ word lightly, you see, it just sets the bar too high. But these, these are some mighty fine cookies, if I do say so. What makes them different? The basic thick & chewy cookie is bolstered with 2 kinds of oatmeal (old-fashioned and quick) for varying texture. Keeping with the theme, both golden and black raisins add a pop of sweetness. Toasted pecans provide a satisfying crunch. And have patience: a chill before baking allows the dough to “marinate”, melding the flavors and preventing excess “spread” during baking. So follow the recipe, pour yourself a cup of tea and revel.

The Oatmeal Raisin Cookie

Yield: About 4 dozen small cookies or 3 dozen larger cookies

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 1/3 cup dark brown sugar, packed
• 2 eggs
• 1 teaspoon pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 1/2 cups old-fashioned rolled oats
• 1 1/2 cups quick oats
• 3/4 cup golden raisins
• 3/4 cup black raisins
• 1 cup toasted pecans, chopped

Directions

1. Preheat oven to 350°F
2. In a large bowl, beat together the butter, brown sugar, eggs and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Add 1/3 of the flour mixture into the butter/sugar mixture and beat, scraping down the sides of the bowl. Repeat this process twice more with the remaining 2/3 of the flour mixture. Stir in the oats, raisins and pecans.
3. Cover the dough with plastic wrap and chill in the refrigerator for about 30 minutes or the freezer for about 15 minutes. You can refrigerate the dough for up to 24 hours before baking.
4. Roll the dough into balls and place on a parchment-lined baking sheet. Flatten the tops slightly. Bake for 1o to 12 minutes, rotating the sheet halfway through. They are done when the edges are lightly golden – the tops may appear a bit doughy.
5. Remove from the oven and let the cookies sit on the hot baking sheet for 5 minutes before transferring to a wire rack to cool.

-Recipe adapted from  smitten kitchen

Swiss Chard with Golden Raisins and Spiced Squash Seeds

We all learned to love spinach. Then we went kale-crazy. Now, Swiss chard is taking over as the new green on the block. Hearty and nutrient-packed, Swiss chard is a welcome respite from the cold veggies of summer. I upgraded the basic saute with a handful of sweet golden raisins and crunchy, spiced squash seeds leftover from a butternut squash (which I used to make gnocchi – more on that one soon!) The perfect fall side to roasted meats or as a vegetarian main with couscous or cornbread.

Swiss Chard with Golden Raisins and Spiced Pumpkin Seeds

Serves 6-8 as a side dish

Ingredients

For Swiss chard:

• 2 tablespoons extra virgin olive oil
• 2 bunches Swiss chard
• 1 medium yellow onion, grated
• 2 cloves garlic, finely minced
• 1/4 cup golden raisins
• Salt and pepper, to taste

For spiced pumpkin seeds:

• 1/4 cup tablespoons pumpkin or butternut squash seeds, fresh* or store-bought
• 1/2 teaspoon canola oil
• Pinch cinnamon
• Pinch nutmeg
• Pinch cumin
• Pinch cayenne
• Salt and pepper, to taste

Directions

For Swiss Chard:

1. Thoroughly wash and dry the Swiss chard. With a sharp knife, separate the leaves from the stems. Finely dice the stems, set aside. Stack the leaves and roll up like a cigar; thinly slice the leaves into a fine chiffonade; set aside.
2. Heat canola oil in a large nonstick skillet over medium heat. Add the grated onion and a pinch of salt and saute for a few minutes. Add garlic and sauté about 30 seconds. Add the stems, 2 tablespoons water  and cover, stirring occasionally, about 5 minutes.
3. Add leaves and stir. Cover and cook until leaves are wilted, about 5 minutes. Season to taste with salt and pepper. Just before serving, stir in golden raisins. Top with pumpkin seeds.

For Spiced Pumpkin Seeds:

1. Preheat oven to 350 °. Toss the seeds with 1/2 teaspoon canola oil, cinnamon, nutmeg, cumin, cayenne, salt and pepper. Place on a parchment paper-lined baking sheet and roast for about 10-15 minutes or until lightly toasted. Cool.

* Don’t throw away the seeds from fresh squash.  Rinse away squash flesh and pulp and thoroughly dry before roasting.

Pumpkin Spice French Toast with Roasted Walnuts and Warm Maple Drizzle

It seems like everyone is on the pumpkin spice train these days. This French toast rolls the best of Fall into one. Earthy pumpkin + warm cinnamon + toasty walnuts + sweet maple syrup. Throw in some plaid, a cute pair of boots and a fuzzy sweater and you might be the season’s poster child. Best of all, this dish comes together in about 10 minutes (who says French toast is only for Sundays?)

Pumpkin Spice French Toast with Roasted Walnuts and Warm Maple Drizzle

Serves 2

Ingredients

French Toast:

• 1 tablespoon canola oil or butter
• 3 eggs
• 1/4 cup milk (your choice, I used vanilla almond milk)
• 1 teaspoon pumpkin pie spice
• 2 tablespoons canned pumpkin puree
• 1 teaspoon pure vanilla extract
• Pinch salt
• 4 slices whole grain bread

Maple Drizzle:

• 1 tablespoon pure maple syrup
• 1/2 teaspoon pumpkin pie spice
• For garnish: 2 tablespoon walnuts, toasted and chopped*

Directions

1. Heat  canola oil or butter in large nonstick skillet over medium-low heat.
2. In a shallow dish, thoroughly whisk together the eggs, milk, pumpkin pie spice, vanilla, pumpkin puree and a pinch of salt.
3. Place the bread in the egg mixture and flip to coat each side. Transfer to the preheated skillet. Cook on medium-low for about 4 minutes or until bread slightly puffs up and the bottom is golden brown. Flip and continue cooking an additional 3-4 minutes. Transfer to a plate or to a sheet tray in a 200°oven until ready to serve.
4. For the maple drizzle, in a small microwaveable dish, combine  maple syrup with pumpkin pie spice. Microwave for about 10 seconds.
5. Top the french toast with toasted walnuts and drizzle with the warmed maple syrup.

*To toast walnuts, preheat oven to 350°. Place walnuts on a large rimmed sheet tray. Toast for about 8 minutes or until fragrant and lightly golden (check them often – they burn easily!) Toast up a whole mess of walnuts and store them in the freezer.

What’s In Season Now?

As the season’s change, you might be asking yourself “what’s in season?” Early fall is a great time for produce. Here is a rundown of what’s fresh in New York + recipe ideas (for all other areas, visit the Peak Season map on Epicurious):

What’s In Season

• Apples
• Blueberries
• Corn
• Cucumbers
• Grapes
• Pears
• Peppers
• Plums
• Raspberries
• Tomatoes

Recipes

• Rosemary Apple Chicken Salad (use those local apples!)
• Yellow Split Pea Soup with Autumn Squash & Kale (one of my favorite recipes I’ve posted!)
• Corn and Black Bean Salad with Cilantro and Lime (for a last taste of summer)
• Spicy Cucumber & Tomato Salad (this can be blended into a quick gazpacho – perfect for Indian summer)
• African Sweet Potato Stew with Red Beans (truly comforting + nourishing)

Last Day

Tomorrow, Friday, September 9th, marks my last day of school at The Institute of Culinary Education. You may remember back in February when I divulged the big news. A year ago, while sitting at my desk in my Midtown office, I never thought I would be spending my days fabricating foie gras, braising lamb shanks or finely dicing onions to perfection (this is also due in part to the fact that I was fairly dedicated vegetarian, but that’s another story!)

A year ago, I used to be envious of people that found their “calling” (what I took as jobs), whether it be teaching, making music or a knack for public relations. I would pore over job boards and career websites trying to figure out what the heck I wanted to do with my life. At the end of the day, I came home, turned off the computer, put down the Blackberry and…cooked. A lot. It’s what kept me sane after endless hours behind a desk and pounding the NYC pavement. It’s what kept me going.

Since sending away for my first culinary school information packet over a year ago (in Colorado, nonetheless), I have quite literally changed my own life. Sure, I don’t have the salary anymore, the vacation days or the pant suits (bummer) but I do have the peace of mind knowing that I took that leap of faith.

There’s a saying that whatever you do when you procrastinate from what you should be doing, is what you should be doing all the time. Cooking, for me, was the ultimate in procrastination. A long simmering soup or batch of cookies was the perfect thing to distract myself from the realities of life. A college professor once said it’s the unique, almost weird, things about us that make us stand out. I’m lucky that I figured out how to channel my quirky hobby into a career path. And you know what? I don’t procrastinate anymore.

Ultimate Sweet Potato Fries with Baby Tomato Ketchup

Sometimes recipe inspiration comes from the most unlikely place. Case in point: this recipe from Better Homes and Gardens. While browsing through my mom’s expansive collection of magazines a few weeks ago, I stumbled across the August issue of BHG with none other than Michelle Obama on the cover. Flipping through, I found a slew of White House garden-approved recipes geared towards kids and, apparently, me. These super-crunchy sweet potato “fries” caught my eye. While I usually gravitate towards more pared-down recipes, these make a fun side dish or nostalgic party snack. While you may not be heading back to school this week, you can still help yourself to an after-school snack.

Ultimate Sweet Potato Fries

Serves 4

Ingredients

• 2 large sweet potatoes, peeled and cut into 3 to 4” strips
• 1/2 cup white whole wheat flour or all-purpose flour
• 2 eggs, lightly beaten
• 2 T. water
• 1 cup fine dry bread crumbs (I used whole wheat)
• Olive Oil
• Salt

Directions

1. Preheat oven to 400F. Lightly coat a baking sheet with 1 tsp. olive oil. Toss sweet potatoes with 1 tsp. oil and a pinch of salt. lace on prepared baking sheet. Roast 10 minutes. Remove from oven and transfer to a tray to cool (about 10 minutes).
2. While sweet potatoes cool, mix together flour and a pinch of salt in a shallow dish. In a second dish, combine eggs and water. In a third dish, place bread crumbs.
3. Coat the same baking pan with a little more olive oil. Dip vegetables, a few at a time, in flour, then egg, then bread crumbs, coating evening. Arrange in a single layer on baking sheet (you may need to do this in 2 batches.)
4. Roast for 15 minutes at 400F until brown and crispy. Serve with Homemade Ketchup.

Baby Tomato Ketchup

Yield: About 2 cups

Ingredients

• 1 T. olive oil
• 1 clove garlic, finely minced
• 1 pint cherry tomatoes, halved
• 1 T. balsamic vinegar
• Salt, to taste

Directions

1. In a large skillet, heat 1 T.  olive oil over medium heat. Add garlic, cooking for about a minute. Add halved cherry tomatoes and a pinch of salt. Cook tomatoes and garlic, stirring occasionally, about 10 minutes until tomatoes release their juices. Add balsamic vinegar and increase heat to medium-high until vinegar is reduced (about 30 seconds). Taste and season with additional salt. Remove from heat and cool. Transfer to a food processor and pulse till smooth.

-Recipes adapted from BHG

Rustic Lemon Cornmeal Cake with Warm Peach Compote

During our pastry module at school, we made some pretty impressive cakes. Layers, buttercream, ganache, the works. There is a time and a place for a fancy iced cake, and for one that is simple, rustic and weekday-quick. Like a sweeter cornbread, this cake is perfect for brunch, an afternoon snack or dessert. A gently spiced peach compote gives a nod to the cinnamon season to come.

Rustic Lemon Cornmeal Cake 

Yield: 8 servings

Ingredients

•  1 1/2 cups white whole wheat flour or whole wheat pastry flour
• 1/3 cup yellow cornmeal
• 1/2 cup sugar
• 3 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• 2 tablespoons honey
• 2 large eggs
• 1 tablespoon finely grated lemon peel
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1/2 cup (1 stick) unsalted butter, melted, cooled

Directions

1. Preheat oven to 350°F. Butter a 9-inch diameter cake pan.
2.  In a large bowl, sift together flour, cornmeal, sugar, baking powder and salt. In a medium bowl, whisk together buttermilk, eggs, lemon peel, vanilla and almond extracts, honey and melted, cooled butter. Pour buttermilk mixture into flour mixture, gently folding to combine until just blended (do not stir). Pour batter into prepared pan and spread evening.
3.  Bake 30 minutes or until cake pulls away from the side of the pan and a toothpick inserted in the center comes out clean. Cool for a few minutes. You can invert the cake or serve it straight from the pan for a rustic feel. Serve warm or at room temperature with Warm Peach Compote.

-Recipe adapted from Bon Appetit

Warm Peach Compote

Yield: About 1 cup

Ingredients

• 2-3 peaches, peeled* and sliced
• 1 T. honey
• Pinch nutmeg
• Pinch cinnamon

Directions

1. In a small saucepan, combine the peaches, honey, nutmeg and cinnamon. Cook over medium, stirring occasionally. Simmer for about 10 minutes or until thickened.

*To peel peaches, bring a large pot of water to boil. Make an ‘X’ mark on peaches with a sharp knife. Set up a bowl with ice water nearby. Drop peaches into boiling water and remove with a slotted spoon after about 1 minute, or until skin starts to peel away. Place peaches in ice water for 30 seconds. Remove skin and slice.