Pumpkin, Sausage and Sage Rigatoni

From the kitchen of One Perfect Bite...We are home again, just in time to feed the gangs of ghosts and goblins roaming down our streets. I hope this lovely pasta will keep them on their feet. Forgive that, please. At my best, I'm not a poet and when I'm sleep deprived I'm simply not responsible for what I say or write. Despite that, I wanted to let you know we are back and chock full of tales and recipes to share with you over the course of the next few weeks. In the meantime, I hope you'll accept this lovely recipe as proof of my good intentions. It first appeared in Family Circle magazine and it is perfect for an All Hollows' Eve supper. The casserole is easy to prepare and, save for the mezzi rigatoni, you'll find all the ingredients you need in your local grocery store. Mezzi rigatoni is half the length of its larger, more popular cousin and while it is nice to use here, any tubular pasta can be substituted. I hope you'll give this recipe a try. It is a nice change from the usual pasta dishes we prepare for our families. Here's how it is made.

Pumpkin, Sausage and Sage Rigatoni...from the kitchen of One Perfect Bite courtesy of Family Circle magazine

Ingredients:
4 12-ounces links uncooked hot Italian sausage, casings removed
1 tablespoon chopped fresh sage
1 29-ounce can solid-pack pumpkin
1-1/2 cups low-fat milk
4 ounces Neufchatel cheese, softened
2 egg yolks, beaten
1 cup + 2 tbsp grated Asiago cheese
1/4 teaspoon nutmeg
3/4 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 pound rigatoni (mezzi rigatoni if possible)
1/3 cup panko bread crumbs

Directions:
1) Heat oven to 350 degrees F. Bring a large pot of lightly salted water to boiling.
2) Add sausage to a large skillet set over medium heat. Cook 8 to 10 minutes or until browned, breaking apart with a wooden spoon. Stir in sage and cook 1 minute. Remove with a slotted spoon; set aside. Pour off and discard drippings.
3) In same skillet, whisk pumpkin, milk, Neufchatel, egg yolks, 1 cup of the Asiago, the nutmeg, pumpkin pie spice and salt. Stir over medium heat until cheeses are melted.
4) Meanwhile, cook rigatoni in boiling water 1 minute less than package directions, about 9 minutes. Drain, reserving 1 cup of the pasta water. Return pasta to pot. Stir in sausage, pumpkin mixture and reserved pasta water. Mix well to combine. Transfer to a 13 x 9 x 2-inch dish and top with panko and remaining 2 tablespoons Asiago. Bake at 350 degrees F for 20 minutes. Turn broiler on HIGH and broil 1 to 2 minutes or until top is lightly browned. Yield: 8 servings.

One Year Ago Today: Spiced Pumpkin Fudge

Two Years Ago Today: Clam Fritters

Three Years Ago Today:  Cranberry Souffle

Crock-Pot Chinese Hacked Pork

From the kitchen of One Perfect Bite...This simple crock-pot meal is suspiciously like the pulled pork Americans have come to love. The big difference is that Chinese ingredients are used to flavor it and the finished dish is served over noodles rather than in buns. It is a simple and inexpensive dish that is perfect to serve on a brisk fall evening when you need a meal that's near table ready when you walk through the door. While it must marinate overnight, the pork goes from the fridge to the crock-pot without any additional fussing and that makes it a perfect choice for a busy day meal. The recipe was developed for Family Circle magazine and the only change I've made to it is the addition of 1/4 teaspoon of red pepper flakes to brighten the heaviness of the soy and hoisin sauces. I think those of you who try the recipe will be pleased with the results. It is fast, easy and quite tasty. Here's how it is made.

Chinese Hacked Pork...from the kitchen of One Perfect Bite courtesy of Family Circle magazine

Ingredients:
1/4 cup reduced-sodium soy sauce
1/4 cup honey
2 tablespoons hoisin sauce
4 cloves garlic, chopped
2 tablespoons chopped ginger
1 teaspoon Chinese five-spice powder
1/4 teaspoon red pepper flakes (optional)
2 pounds boneless center-cut pork roast
1 tablespoon cornstarch
3/4 cup reduced-sodium chicken broth
12 ounces wide lo mein noodles, cooked following package directions
2 scallions, thinly sliced
Steamed snow peas (optional)

Directions:
1) Whisk soy sauce, honey, hoisin, garlic, ginger, five-spice powder and red pepper flakes together in a small bowl. Place in a resealable plastic bag and add pork. Seal. Turn and shake to coat meat. Refrigerate overnight.
2) Coat slow cooker bowl with nonstick cooking spray. Place pork in bowl and pour marinade over top. Cover and cook on HIGH for 4 hours or LOW for 6 hours.
3) Remove pork to a large baking dish and keep warm. Pour liquid from slow cooker into a saucepan. In a small bowl, stir cornstarch into broth. Bring liquid in saucepan to a boil and whisk in the broth mixture. Cook for 1 minute.
4) Shred pork into large pieces with two forks; stir in sauce. Spoon over noodles; garnish with scallions and serve with steamed snow peas, if desired. Yield: 6 servings.

One Year Ago Today: Pumpkin Pecan Squares with Cinnamon Chips

Two Years Ago Today: Roasted Red Pepper and Tomato Soup

Three Years Ago Today: Patatas Bravas

Pumpkin Bread Pudding

From the kitchen of One Perfect Bite...This, quite simply said, is a wonderful family dessert. The bread cubes used to make the pudding project above the pumpkin custard, so the finished dessert has a rough cobbled appearance that might be off-putting to some. I hope you'll close your eyes and give this strange looking treat a try. It really would be a shame to miss this wonderfully flavorful fall dessert. Those projecting bread cubes are like soft spicy pillows and once you've tasted them it will be hard to leave them be. I found myself picking off one or two cubes each time I passed the finished pudding. Fortunately, dinner was served before I denuded our dessert. The recipe originally appeared in Gourmet magazine and, while the pudding  lacks eye appeal, it is delicious and will appeal to young and old alike. It is best served warm and begs to be topped with a small scoop of ice cream. I hope you'll give this homely gem a try. Here's how the pudding is made.

Pumpkin Bread Pudding...from the kitchen of One Perfect Bite courtesy of Gourmet magazine

Ingredients:
1 cup heavy cream (light cream or whole milk may be substituted)
3/4 cup canned solid-pack pumpkin
1/2 cup whole milk
1/2 cup sugar
2 large eggs plus 1 yolk
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground allspice
Pinch of ground cloves
5 cups cubed (1-inch) day-old baguette or crusty bread
3/4 stick unsalted butter, melted

Directions:
1) Place rack in middle of oven. Preheat oven to 350 degrees F.
2) Whisk together cream, pumpkin, milk, sugar, eggs, yolk, salt, and spices in a bowl.
3) Toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat. Transfer to an ungreased 8-inch square baking dish and bake until custard is set, 25 to 30 minutes. Yield: 6 servings.

One Year Ago Today: Soul Cakes for All Hollow's Eve

Two Years Ago Today: Chocolate-Peanut Crinkles

Three Years Ago Today: Bread of the Dead - Pan de Muerto

Raw Apple Muffins

From the kitchen of One Perfect Bite...These simple apple muffins are perfect for a fall brunch or coffee. They are easy to make and they are packed with flavors that come straight from fall's harvest orchards. The muffins need no special equipment to prepare and if you have a few bowls and a wooden spoon, you can have a table ready treat in a bit less than an hour. The muffins are similar in taste to Jewish or Shaker apple cakes and because they are so packed with fruit, they stay moist and flavorful for several days after they are made. The recipe was originally developed by Marion Cunningham, the author who rewrote The Fannie Farmer Cookbook. She died at the age of 90 this past summer and while perusing an old copy of her Breakfast Book I came across this recipe which I thought would be a perfect tribute to her skill in the kitchen. I know you will love these. They are not refined and may lack style, but I promise you'll find them to be delicious. Here's how the apple muffins are made.

Raw Apple Muffins...from the kitchen of One Perfect Bite courtesy of Marion Cunningham's Breakfast Book

Ingredients:
4 cups peeled and cored  apples cut  in 1/4-inch dice
1 cup of sugar
2 eggs, slightly beaten
1/2 cup vegetable oil
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 cup raisins
1 cup coarsely chopped walnuts

Directions:
1) Preheat oven to 325 degrees F. Grease or insert paper liners into 16 standard size muffin cups.
2) Mix apples and sugar in one bowl and set aside.
3) Combine eggs, oil and vanilla in a second bowl and stir to blend well.
4) Combine flour, baking soda, cinnamon, and salt in a third bowl and stir until blended.
5) Add egg mixture to apples and sugar and mix well.
6) Sprinkle flour mixture over egg and apple mixture and mix well. This batter is very stiff and you may have to use your hands to assure ingredients are properly mixed. Fold raisins and walnuts into batter and mix until they are evenly distributed in  mixture. Spoon into prepared muffin tins.
7) Bake for about 25 minutes, or until a toothpick comes out clean when inserted into center of a muffin. Turn muffins onto a wire rack to cool. Serve warm. Yield: 16 muffins.

One Year Ago Today: Creamed Spinach

Two Years Ago Today: Fusilli with Spinach and Ricotta Cheese

Three Years Ago Today: Wasabi Glazed Salmon

Hazelnut-Anise Cookies

From the kitchen of One Perfect Bite...This lovely European-style icebox cookie is perfect to serve with afternoon tea or coffee. The recipe, which was developed by Kate Ramos for CHOW, uses five basic ingredients and while the dough needs time to chill, it can be made in about 15 minutes, if you have a food processor and can buy skinned and toasted hazelnuts. That's not a problem for those of us who live in Oregon. Hazelnuts are grown here and they come to market in all guises, including skinned and toasted. I was a bride when I first made hazelnut cookies, and, in my rush to impress and fill a cookie tray with every variety known to man, I decided to save some time and bypassed skinning the nuts. It turned out to be a huge mistake because the skin of a hazelnut is very bitter and my cookies were ruined. If you have to skin the nuts yourself, Fine Cooking has a fantastic article on the two ways this can be done. You can find the article here.This recipe also works well with almonds which you may find easier to deal with. I like to make the dough for these cookies the day before I plan to bake them. The dough is crumbly and much easier to slice when it is really cold. The finished cookie is slightly sandy in texture and its buttery flavor is made more interesting by the hint of licorice that comes from the anise seeds. The kids won't care much for these, but lovers of just sweet European cookies will enjoy them. They are a sophisticated slice and bake cookie that might be a nice addition to your repertoire. Here's how they are made.

Hazelnut-Anise Cookies...from the kitchen of One Perfect Bite courtesy of Kate Ramos and CHOW.com

Ingredients:
1 cup toasted hazelnuts, cooled
1/2 cup granulated sugar
1-3/4 cups all-purpose flour
1/4 teaspoon fine salt
2 teaspoons anise seed
2 sticks (8-ounces) cold unsalted butter, cut into pieces

Directions:
1) Combine hazelnuts and sugar in bowl of a food processor. Pulse about 10 times until nuts are finely ground. Add flour, salt, and anise seed and pulse to combine.
2) Add butter and pulse until dough just comes together, about 1 minute. Divide dough in half and roll each half into a 1-1/2-inch wide log. Wrap each log in plastic wrap and chill at least 1 hour or keep in the freezer for up to 1 month.
3) When ready to bake, arrange a rack in center of oven and preheat oven to 350 degrees F.
4) Working with one chilled log at a time, slice dough into 1/4-inch thick rounds and place them about 1/2 inch apart on a baking sheet.
5) Bake for 12 to 15 minutes until the bottom edges become pale and golden. Repeat with the other log. Cool cookies for about 5 minutes on the baking sheet, then transfer to a rack to cool completely. Yield: About 50 cookies.

Cook's Note: The cookie dough  can be frozen for up to1 month. Frozen dough should sit at room temperature for about 40 minutes before cutting and baking.

One Year Ago Today: Pumpkin Cheesecake Squares

Two Years Ago Today: Warm Black Bean Dip

Three Years Ago Today: Maple Chocolate Walnut Bars

Machu Picchu

It is customary to have photos taken with the weavers of the articles you purchase.







It took 72 years, but I finally made it to Machu Picchu.











As you climb in elevation the type of housing, food and dress change. The air thins and many of the communities still routinely dress in the fashion of their ancestors. The old ways are cherished and despite the onslaught of tourists, these people remain insular and seem unaffected by most Western influences. Their diet is vegetable based and while cows, sheep, and alpaca are present, the only animal protein consumed is guinea pig. Stilt houses are replaced with stone and adobe structures that are better suited to the cooler temperatures and altitude. Here, as in other areas of Peru, the unemployment rate is zero. Jobs do not pay well, but work is always available. Major occupations are farming, weaving and jobs that service the tourist industry. The air in these communities is thin and becomes rarefied as you ascend into the Cloud Forest and reach Machu Picchu. It is a mystical place and as you walk and climb through its terraces you're hit with recurring waves of awe and a heightened respect for the ancient people who created this fortress so high in the Andean mists. It is an experience I certainly will never forget.

Spiced Harvest Pancakes

From the kitchen of One Perfect Bite...These pancakes are other worldly good. I love the the apples and warm fall spices that make the batter for these pancakes special. While they are more involved to make than your usual morning fare, they really are worth the extra effort. There are certain dishes that I make for all our guests and, chances are, if you are here for breakfast these will appear on your plate at least once. They go amazingly well with sage sausage and they are a really festive way to start the day. Because they are sweeter than most pancakes, I serve them with just a sprinkling of powdered sugar. I must admit, however, that the Silver Fox, who thinks he is more stealthy than is actually the case, has been known to sneak into the pantry for syrup when he thinks I'm not looking. I do have a caution to share with you. It is hard to tell when these are done. They tend to be puffier than standard pancakes and it takes a while for their centers to firm. I designate one sacrificial pancake per batch   and use it to help me with timing. These pancakes make my socks go up and down and I hope you'll give this recipe a try. Here's how the pancakes are made.

Spiced Harvest Pancakes...from the kitchen of One Perfect Bite courtesy of Taste of Home magazine

Ingredients:
2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground mace
1/2 teaspoon ground cloves
2 eggs
1-3/4 cups buttermilk
3 tablespoons canola oil
1-3/4 cups shredded peeled apples
1/2 cup chopped pecans

Directions:
1) Mix flour, sugar, baking powder, baking soda, cinnamon, salt, ginger, mace, and cloves together in a large bowl.
2) Whisk eggs, buttermilk and oil in another bowl until blended. Add to flour mixture, stirring just until moistened. Stir in apples and pecans.
3) Lightly grease a griddle. Heat over medium-low heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown.
Turn and cook until second side is golden brown. Yield: 18 pancakes.

One Year Ago Today: Turkish Tomato Rice - Domatesli Pilav

Two Years Ago Today: Double Celery Soup

Three Years Ago Today: Rhubarb Bread

Beef and Bean Chile Verde

From the kitchen of One Perfect Bite...This is a nice recipe to have at your fingertips when days shorten and leaves start to fall. Chile verde is usually a long cooking stew that's made with pork, jalapenos and tomatillos. This version, which comes from Eating Well magazine, is made with ground beef and a commercially prepared green salsa or enchilada sauce. That means you can have this tasty supper on the table in about 30 minutes. Is it as good as its long simmering cousin? Of course not, but this quick version is very nice and your family will enjoy it. I serve the chile over rice and pass cheese, scallions and sour cream at the table. Fire-eaters will also appreciate finely chopped jalapenos or pepper flakes that can be added to their bowls. If you are looking for a quick week night chile and have reasonable expectations of what can be done in 30 minutes, you'll enjoy this riff on classic chile verde. Here's how it is made.

Beef and Bean Chile Verde...from the kitchen of One Perfect Bite courtesy of Eating Well magazine

Ingredients:
1 pound lean ground beef
1 large red bell pepper, chopped
1 large onion, chopped
6 cloves garlic, chopped
1 tablespoon chili powder
2 teaspoons ground cumin
1/4 teaspoon cayenne pepper, or to taste
1 (16-ounce) jar green salsa, green enchilada sauce or taco sauce
1/4 cup water
1 (15-ounce) can pinto or kidney beans, rinsed

Direction:
Cook beef, bell pepper and onion in a large saucepan over medium heat, crumbling the meat with a wooden spoon, until the meat is browned, 8 to 10 minutes. Add garlic, chili powder, cumin and cayenne; cook until fragrant, about 15 seconds. Stir in salsa (or sauce) and water; bring to a simmer. Reduce heat to medium-low, cover and cook, stirring occasionally, until the vegetables are tender, 10 to 15 minutes. Stir in beans and cook until heated through, about 1 minute. Yield: 4 servings.

One Year Ago Today: Fennel and Potato Soup

Two Years Ago Today: Pumpkin Pecan Bread with Streusel Topping

Three Years Ago Today: Albondigas - Spanish Meatballs in Tomato Sauce

Whole Wheat Penne Pasta with Kale

From the kitchen of One Perfect Bite...This is a wonderful dish for a meatless Monday or Lenten Friday. I know that kale is considered to be a superfood and that whole wheat pasta is better for my family than its paler counterparts, but when I make this dish I don't concentrate on its health benefits. I make it because it tastes so good. Nonetheless, it doesn't hurt to know why this dish is good for you. Like its cousins, broccoli and cauliflower, kale is a descendent of the wild cabbage and it has been eaten for centuries. There are several varieties of kale, each has a unique flavor and texture but all are packed with nutritional value and a boatload of fiber. Curly kale has ruffled leaves with a pungent, peppery flavor. The leaves of Tuscan kale are a dark bluish green and tastes delicately sweet. Ornamental kale is a newer cultivated species that is oftentimes referred to as salad savoy. Its leaves may either be green, white, or purple and have a mild flavor. All varieties of kale are rich in vitamins and minerals, but what really puts kale into the superfood category is its abundance of phytochemicals which are believed to help prevent cell damage, prevent cancer cell replication and decrease cholesterol levels. This pasta is relatively easy to prepare and if you have never used kale in a pasta sauce, I hope you'll give this recipe a try. The dish was originally developed for Gourmet magazine and it appeared again this summer in a special publication called Gourmet's Easy Dinners. Here's how the dish is made.


Whole Wheat Penne Pasta with Kale...from the kitchen of One Perfect Bite courtesy of Gourmet's Easy Dinners

Ingredients:
1-1/2 pounds kale, leaves torn from stem and center ribs (discard stems and ribs)
1/2 cup sliced almonds
1/4 cup extra-virgin olive oil
3 large garlic cloves, minced
1 medium onion, chopped
1/4 teaspoon red pepper flakes
Salt and black pepper
1 pound whole-wheat penne
1/2 cup grated Parmigiano-Reggiano
1/4 cup (1/2 stick) unsalted butter, cut in pieces

Directions:
1) Cook kale in a 6- to 8-quart pot of well-salted boiling water, uncovered until just tender, 4 to 8 minutes. Transfer kale with tongs to a colander; reserve cooking water. When kale is cool enough to handle lightly, squeeze to remove excess liquid, then chop into bite-size pieces. Return water to a boil for pasta.
2) Cook nuts in oil in a 10-inch heavy skillet over medium heat, stirring, until golden, about 2 minutes. Transfer with a slotted spoon to towels to drain. Cook garlic, onion, pepper flakes, and 1/4 teaspoon salt and 1/4 teaspoon pepper in remaining oil, stirring occasionally, 8 to 10 minutes. Remove from heat.
3) Cook penne in boiling water until al dente. Reserve about 2 cups of pasta water, then drain pasta. Return pasta to empty pot; stir in cheese, butter, kale, onion mixture, 1 cup reserved pasta water, and salt and pepper to taste. Cook over low heat, stirring, 1 minute, moistening with additional pasta water if desired. Serve sprinkled with almonds and additional cheese. Yield: 6 servings.

One Year Ago Today: Apple Cider Donuts and the Halloween Donut Game

Two Years Ago Today: Buffalo-Style Hot Wings

Three Years Ago Today: Raspberry Cream Cheese Coffee Cake