Fall Farm to Table

This past weekend we did our seasonal Farm to Table dinner with our friends Lisa & Paul.

We came up with a Fall menu consisting of in season items like mushrooms, figs, fresh sage, walnuts and butternut squash.

We added to the "fall flare" by decorating with leaves gathered from my back yard and constructed to make a sign that read "Farm to Table". My friend Lisa, who owns Larkspur Studio NYC, designed a chalkboard menu and coordinating chalkboard Fall 2013 sign. Other details were leaf place cards wrapped around fresh herbs, fresh sunflowers and pumpkins on the table. 

For the fresh herb bundle I got fresh sage and thyme. Using jute string we wrapped each bundle and tied it to the personalized leaf place cards. This sat on top of linen napkins with red trim

To start the meal we made a mushroom soup. We topped the soup with sauteed mushrooms, fresh chives and a chive & hazelnut oil. 

We then served broiled honey and fresh ricotta stuffed figs with prosciutto and walnuts, atop of a bed of arugula. 

For the main dish we did a fresh pasta with roasted butternut squash and burrata in a sage butter sauce, topped with a pistachio pesto.

On the side we grilled up two kinds of sausage; a classic spicy sausage and a chicken and prosciutto sausage. 

On the table we had mason jars and farm jugs filled with fresh sunflowers, mini pumpkins and little glass jars with tea lights. 

I always look forward to our Farm to Table dinners. Aside from eating great food I love spending the day chatting, cooking and being creative with my friend. The best part is all sitting down together, even the babies, and enjoying the meal we just spent the afternoon preparing. 

recipes below.

Mushroom Soup with Hazelnut Gremolata and fresh Chives 
recipe from epicurious
What you'll need:
1 1/2 ounce package of dried porcini mushrooms
1 cup hot water
4 tablespoons butter
1 1/4 cup chopped onion
1 cup sliced peeled carrot (about 1 large)
1 pound crimini (baby bella) mushrooms, sliced (about 6 cups)
3 cups (or more) vegetable broth
1/2 cup coarsely chopped fresh parsley
1/3 cups plus 1 tablespoon olive oil
1/4 cup hazelnuts, toasted
chives, chopped to 2 inch pieces
1 teaspoon fresh thyme
1 garlic clove, chopped
12 ounces assorted fresh wild mushrooms (about 5 cups sliced)
Directions:
Place porcini in 1 cup hot water. Let soak for about 20 minutes, until soft. Strain, reserving soaking liquid. Coarsely chop porcini.
Melt 2 tablespoons butter in a large pot over medium-high heat. Add in onion and carrot and saute until soft, about 5 minutes. Add 1 pound crimini mushrooms and sprinkle with salt. Saute until mushrooms are soft and browned, about 5 minutes. Add porcini and saute 3 more minutes.
Add the 3 cups of broth and reserved porcini soaking liquid and bring to a boil.
Reduce the heat to med-low; cover and simmer until mushrooms are soft and flavors blended, about 20 minutes. Cool slightly. Using an emersion blender, blend until smooth, adding more broth 1/2 cup at a time, as needed.
Mix the parsley, oil, hazelnuts and garlic in a small bowl and set aside.
Melt the remaining 2 tablespoons butter in a heavy large saucepan over med-high heat. Add 12 ounces assorted mushrooms & fresh thyme and saute until soft and browned, about 10 minutes. Season to taste with salt and pepper. Divide among soup bowls. Top with sauteed mushrooms, gremolata and then garnish with 2-inch chive pieces. 

Honey Broiled Figs with Ricotta over Arugula

What you'll need:

1 cup fresh ricotta

2 tablespoons good honey

12 large figs, cut in half

Arugula

Prosciutto, sliced thin

Candied walnuts

A baguette sliced into rounds

Olive Oil

Lemon

Salt

Fresh ground pepper

Directions:

In a food processor combine the ricotta and honey. Pulse until very smooth.

Arrange figs cut side up on a baking sheet. Dollop 2 teaspoons of the ricotta mixture on top of each fig and drizzle with honey. Broil for about 3 minutes, until just browned.

Toss the arugula with olive oil, a squeeze of lemon, good quality salt and fresh black pepper. 

Arrange on a long plate. Arugula on the bottom, top with the figs, prosciutto and candied walnuts.

Place sliced baguette rounds around the plate.

Pasta with Roasted Butternut Squash and Burrata

What you'll need:

1 pound fresh pasta such as rigatoni 

2 garlic cloves, minced

1/4 cup EVOO, plus 2 tablespoons

Half a stick of unsalted butter

5 fresh sage leaves 

5 cups 1/2-inch cubes of butternut squash

Sea salt

Fresh ground pepper

1/2 cup shelled pistachios

1/4 cup grape seed oil

1 1/4 teaspoons red wine vinegar

2 balls of Burrata cheese

Directions:

Pre-heat oven to 400 degrees. Toss the squash with 2 tablespoons olive oil, salt and pepper. 

Roast till tender and crisp on the sides, about 30-40 minutes.

While the squash is cooking make the pesto. In a blender combine 1 garlic clove, 1/4 cup EVOO, 1/4 cup grape seed oil, vinegar, pistachios, 1/4 teaspoon salt.

Puree until smooth.

In a separate saucepan melt the butter. Add in 1 minced garlic clove, the sage leaves, 1/4 teaspoon salt and a pinch of pepper. Cook for about 5 minutes on a low heat. 

In a serving bowl combine the cooked pasta and roasted butternut squash. Pour the sage butter over and toss well. Quarter the Burrata and place on top. Drizzle with the pistachio pesto and serve immediately.