Caramelized

September 25, 2011 by Nikki

I just love that word. Caramelized.

It might be one of my favorite words to say. And well, to eat too.

I made this goat cheese and caramelized onion tart a few months ago, but was reminded of it this afternoon when I made some balsamic brown sugar caramelized onions. I do love the combination of caramelized onions and goat cheese. The onions go especially well with the Firefly Farms bûche noir I picked up at the farmer’s market this morning. And the amazing curried butternut squash tart I bought yesterday from Whisked!

I paired the two with a simple salad and baguette for dinner tonight. But this week I plan on making another tart with the cheese, onions and slow roasted heirloom tomatoes.

There’s something about the combination of all of these things that’s rustic, simple and imperfect but oh-so-perfect at the same time. This is the kind of food I’m really into right now. I hope to share more.

Excited Over Asparagus

April 19, 2011 by Nikki

Lots of things have been making me pretty excited recently…warm late night motorcycle rides around the National Mall, new opportunities at work, going home to New Jersey for Easter with my family, gorgeous flowers all around GW’s campus, and spending time with my guy over good food and drink.

And one other thing…asparagus. When they appeared at the Dupont farmer’s market this Sunday I jumped at the chance to grab a few bunches. I think I was more excited about what the asparagus meant…springtime, warm weather, flip flops, drinking outside…

I brought the asparagus home and thought about what to do with them (last year I made this great risotto). But I felt like they were special this year and deserved a little more individual attention. I didn’t want to make a big fuss with them. So I tossed them with olive oil, sea salt and pepper and roasted them for 25 minutes at 400°. And then, get this, I topped them with a poached egg. Now a poached egg is pretty ordinary, but this was my first one. I was pretty nervous that it wouldn’t come out right (as with most recipes I try for the first time). But I magically poured the egg into a whirlpool of simmering water and out came this oozy gooey perfect poached egg. Genius!

Ok I know I sound a little crazy. But the combination of perfectly poached egg and the perfectly roasted ripe and flavorful asparagus…oh my goodness. I literally was shaking when I was taking the photos of this dish. It took several tries before I got a photo that wasn’t blurry. I was so excited to take a bite and it was just heavenly. All the right tastes of spring and gratification of cooking something that tastes that good. Seriously, I have chills as I’m writing this. Also at the market on Sunday, the wonderful Joe Yonan was making tacos and signing his new book Serve Yourself (go buy a copy!). He spoke about the privilege and joy of cooking for yourself. He couldn’t be more right and I really felt that with this little asparagus experience.

So all I can say now is to go to the market and buy some asparagus. Or something else that’s inspiring. Cook something simple and wonderful for yourself. Enjoy life and these small moments of bliss.

PS. Shout out to Kara who also wrote about the wonderful vegetable that is asparagus today – I get it, lady!

The Spring Market

April 16, 2011 by Nikki

I feel like I’m finally cooking again. Spring has brought a new sense of excitement…for creating new things, for fresh veggies, for eating light and fresh. Getting to the market and getting in the kitchen seem more regular now. And that feels good.

This past week, my favorite market finds were oh so green spinach and fresh creamy ricotta. For an appetizer, I sautéed the spinach in garlic and olive oil and paired it with the ricotta drizzled with olive oil and balsamic vinegar. Such a savory, sweet, simple veggie dish.

And it will only get better. Soon there will be asparagus, ramps, strawberries, tomatoes… ah the produce possibilities!

What’s inspiring you in the kitchen this spring?

Butternut Squash & Spinach Pasta

December 21, 2010 by Nikki

two things I’m really excited about right now are squash and taking some time to cook a good dinner. (Both seen in this recent post.) One of my new year’s resolutions is to cook more dinners (aka lunch leftovers!), which is just so difficult during basketball season, but I’m going to try. And farmer’s market squash is a great inspiration.

So for the second night in a row, I made dinner inspired by squash…Butternut squash and spinach pasta in a cheesy cream sauce topped with ricotta. I love the combination of the creamy squash and healthy spinach (even better with whole wheat pasta – not so much with the cream and butter though) and the notes of garlic and thyme.

For the squash: Preheat oven to 400°. Cut off top and bottom of squash, peel, cut into cubes. Spread out on a foil lined baking sheet. Drizzle with olive oil, salt, pepper and thyme. Toss around to make sure every piece is coated. Roast for 15 minutes, tossing once to rotate.
For the spinach: Sauté frozen spinach leaves with butter and garlic. After spinach has cooked through, add in a splash or two or three of heavy cream. Mix in some parmesan cheese. When squash is done roasting, add it to the spinach mix.
Toss spinach, squash and cream sauce with whole wheat pasta. Mix in some ricotta cheese for extra creaminess.

What are your favorite winter meals?

Spaghetti Squash

December 20, 2010 by Nikki

Just another simple winter dinner…

I know spaghetti squash can be a little intimidating, but this dish is so easy, healthy and delicious. Pick one up at the next farmer’s market and toss with anything you’d like (treat it just like pasta). I love this simple combination…

Spaghetti Squash with Garlic Butter and Ricotta

Spaghetti squash
Chopped garlic
Butter
Ricotta cheese
Grated parmesan cheese

Preheat oven to 375°.
Bake whole spaghetti squash on a baking pan for one hour.
After an hour in the oven, the squash should be soft enough to cut open. With a sharp knife, cut in half.
Scoop out the seeds on both halves.
Use two forks to lift out the strands and scrape down the sides.
Toss with butter and garlic. Mix in ricotta cheese and sprinkle with grated parmesan.

Dig in!

Cupcakes for Breakfast

Sweets • Color • Life by Nikki Rappaport

Tag Archives: farmer’s market