Just Delicious in edibleWOW

I probably should have mentioned this earlier: I wrote a short piece in the Fall issue of edibleWOW magazine. edibleWOW is a lovely publication that celebrates local, artisanal and fresh foods, and the people who grow and create them.

The story is about the fabulous women who own Just Delicious Scones in Grosse Pointe, the lightly sweet, delicate confections I wrote about here a few months back. The magazine is available at a variety of locations in the metro Detroit area. It's not posted online, unfortunately, but do try to support this publication if you can. The publishers, Robb and Kate Harper, along with editor Chris Hardman and the entire staff, are fine folks who are doing much to support Michigan farmers and food purveyors, and, by extension, our local economy.

While you're at it, I also encourage you to try Jennifer and Darcy's scones - you can find them at many area markets. They make a perfect hostess gift for a brunch, party, or a sweet snack with a cup of coffee or tea. 

New York Bound

We're headed to New York City for a few days to attend the food52.com launch party. So Fresh Eats will take a brief hiatus. Few cities offer more for food lovers, and we have some fun plans, so be sure to check back soon for lots of new posts!

Pasta All'matriciana

Pasta All'matriciana is a sumptuous, simple dish. It's rich and hearty, with a spicy, salty bite. Traditionally made with spaghetti or bucatini, I subbed farfalle because that's what I had. I added garlic, also untraditional, and used a local bottled tomato sauce to make this a weeknight-friendly dish. This recipe generously serves two, or allows for a small lunch portion the following day.

Ingredients:

1/2 pound farfalle, cooked al dente

1 tablespoon olive oil

Half an onion, sliced thinly

2 cloves garlic, minced

Salt, pepper and crushed red pepper to taste

1/3 pound pancetta, cubed

Half a bottle of good quality chunky tomato sauce, or homemade sauce

Pecorino cheese, to taste

Directions:

Saute the onion in olive oil over medium heat until soft and lightly browned in a large skillet. Add garlic and stir to combine. Add salt, pepper and crushed red pepper. Meantime, in a small skillet, saute pancetta until crispy and brown. Remove with slotted spoon and add to onion mixture, along with about a tablespoon of the fat. Add al dente pasta to the pancetta and onion mixture and combine. Pour in tomato sauce and heat until warmed. Serve with pecorino, a crispy green salad and a glass of good red wine.

Leftovers: Party of One

Every so often, you throw together a dish with the bits and pieces pulled from your fridge and you create something dinner-party worthy.

Last night was one of those nights. And, go figure, I was all alone.  

I peered in the fridge, with no plan or preconceived notions, and pulled out all the leftovers: a bit of leftover farfalle, some prosciutto, a small chunk of seared filet mignon and mixed wild mushrooms with shallot and garlic. Not a bad start.

First, I thinly sliced another shallot and sauteed it in olive oil a large skillet with a clove of minced garlic until lightly browned. Next, I added the cold pasta and cooked it for a few minutes. Tossed in a slice of chopped prosciutto, then the wild mushroom and shallot mixture and cooked for a few minutes. Finally, I cubed the filet, tossed it in and heated it until barely warm. Then, I deglazed with a bit of chicken stock (or wine if you like) to bring up all of the lovely browned bits, and serve. Fifteen minutes later, I sat to a satisfying, savory meal.

The salty prosciutto mingles with the succulent beef morsels, the woodsy, earthy mushrooms and the sweet shallot to create a luscious, comforting fall dish. Yet, it's fleeting... a meal I could attempt to recreate over and over, yet never duplicate. Such is the paradox of leftovers - much maligned, yet full of flavor waiting to be unleashed.

Savory Wild Mushroom Soup

I've been obsessed with wild mushrooms lately. They are sturdy and substantial enough to stand alone in most cold-weather dishes, but also willingly slip into the background as a supporting player. They add a rustic complexity that can't be duplicated.

When food52 ran a contest recently for "best mushroom soup," I set out to create a recipe and submit it for consideration. 

Now, if you regularly read this blog, you'll see I tend to cook by instinct. I appreciate precise ratios and proper proportion, and I do follow recipes, but I often improvise and ad lib in the kitchen. And I never write anything down. So this posed an intriguing challenge. 

Building a recipe requires a unique set of artistic and scientific skill: one that I hope to have years ahead to develop. I brainstormed flavor combinations, studied other recipes, and devoted a place in my mind to work through the equation while I went about my daily life. I sketched it out on paper, then took to the kitchen and refined and revised as I went along.

The result? A light-bodied, yet substantial soup that blends shallot, garlic, white wine, fresh rosemary, sage, thyme, four varieties of wild mushrooms, white beans and a touch of cream, pureed into a silky brew. My friend Jordana at Menu Maniac served as a tester, and I was excited and gratified to see that food52 named it an Editor's Pick (click to see recipe)!