Fall soup to warm your soul
Sausage, Bean & Pasta Soup with Spinach Prep time: 15 mins Cook time: 40 mins Total time: 55 mins Serves/Yield: 4-6 Ingredients Canola or olive oil 2 fresh Italian or chorizo sausage (hot or mild) 1 onion, chopped 3 garlic cloves, crushed 2 cups water 1 cup dry fusilli or other small pasta 14 oz can tomato sauce or diced tomatoes 3 cups chicken or vegetable stock 1 tsp dried oregano or basil Salt and pepper (to taste) 2 cups fresh spinach, loosely packed, or 1 cup chopped kale 2 cups cooked white or red kidney beans, or a 19 oz can, rinsed and drained Freshly grated Parmesan cheese, for serving Instructions In a large saucepan set over medium heat, heat a drizzle of oil and sauté the sausage, breaking it up with a spoon, until it is browned. Add the onion and garlic and cook for 2 to 3 minutes, until soft. Add the water, pasta, tomato sauce, stock, oregano, and salt and pepper. Bring to a boil, reduce the heat, and simmer for about 15 minutes, until the pasta is tender. Add the spinach and beans and cook the soup for another 3 to 5 minutes. If it seems too thick, thin it with a little extra stock, tomato juice, or water. Ladle into bowls and top each serving with grated Parmesan while still...
Treat everyone to an autumn favorite
With the autumn on the horizon, foodies are starting to think about the bevy of fresh foods that seem to symbolize the season. From squash to apples to aromatic seasonings, foods cooked in the fall are awash in flavor. Autumn can be the perfect time to handpick foods from a nearby farmer’s market or orchard. Pumpkin picking is a favorite this time of year, and those impressive orange spheres are more than just jack-o-lanterns. Freshly picked pumpkins can be used to make muffins, breads and, of course, the ubiquitous pumpkin pie. The following recipe for “Ultimate Pumpkin Pie With Rum Whipped Cream” from Ina Garten’s “Barefoot Contessa Foolproof” (Clarkson Potter) is a spirit-infused take on the classic pumpkin pie recipe. The recipe can be prepared with fresh pumpkin puree or the canned variety found at stores. Ultimate Pumpkin Pie With Rum Whipped Cream Serves 8 to 10 1 unbaked Perfect Pie Crust (recipe follows) Dried beans for blind baking Filling: 1 15-ounce can pumpkin puree (not pie filling) 1/2 cup light brown sugar, lightly packed 1/4 cup granulated sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/2 teaspoon kosher salt 2 teaspoons grated orange zest 3 extra-large eggs, lightly beaten 1 cup heavy cream 1/2 cup whole milk 2 tablespoons dark rum, such as Mount Gay Rum Whipped Cream (recipe follows) Preheat the oven to 425 F. Line an 11-inch pie pan with the unbaked pie crust and place it on a sheet pan. Line the crust with parchment paper. Fill the paper three-quarters full with the beans and bake the crust for 15 minutes, until the edges start to brown. Remove the beans and paper (save the beans for another time), prick the crust all over with the tines of a fork, and bake for another 5 minutes. Reduce the oven temperature to 350 F. Meanwhile, in a large bowl, whisk together the pumpkin, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, salt, orange zest, eggs, cream, milk, and rum. Pour the filling into the baked pie shell. Bake for 55 to 65 minutes, until the filling is just set in the middle and knife inserted in the center comes out clean. Set as side to cool completely. Serve with the rum whipped cream. Rum Whipped Cream (Serves 8 to 10) 1 cup cold heavy cream 3 tablespoons sugar 1 tablespoon mascarpone or creme fraiche 1 tablespoon good dark rum, such as Mount Gay 1 teaspoon pure vanilla extract Place the cream in the bowl of an electric mixer fitted with the whisk attachment and beat on medium speed for 1 minute. Add the...
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