Pumpkin Dumplings With Bacon And Radicchio Food

BACON DUMPLINGS

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside.
• In a large bowl sift together flour, salt and baking powder. Gently stir in parsley and pepper. In a 1 cup measuring cup, beat eggs and add enough milk to reach the 1/2 cup level. Stir the egg mixture and the bacon drippings into the flour; stir with a fork until well blended. Add more milk if dough is too dry. Stir in the crumbled bacon; mix well.
• In a 2 quart saucepan heat broth over medium heat. Drop dough by spoonfuls into simmering broth. Cover and cook about 12 minutes, or until done.

PASTA WITH RADICCHIO, BACON AND PECANS

Steps:

• Heat the broiler. Put a large pot of water on the stove, bring to a boil, then turn to a simmer so it is ready for cooking pasta.
• As water boils, put 2 cups water in a small saucepan over medium-high heat and bring to a simmer. Add bacon lardons, and blanch for 1 minute, then drain and set aside.
• Cut radicchio into 1-inch wide ribbons and spread out on a parchment-lined baking sheet. (If using Tardivo, just cut off bottom of bunch to free the slender leaves.) Drizzle 3 tablespoons olive oil evenly over radicchio and season generously with salt and pepper.
• Broil radicchio close to the heat source so it chars. Cook for about 5 minutes, until warmed through, but not wilted. Remove and let cool slightly, then chop crosswise into rough 1-inch pieces.
• Salt the pasta water and bring to a hard boil. Add rigatoni and cook until al dente, usually 11 to 15 minutes, depending upon the brand.
• While pasta is cooking, put 2 tablespoons olive oil in a large wide skillet over medium-high heat. Add bacon and cook until crisp and lightly browned, about 2 minutes. Turn off heat and add rosemary and red pepper.
• Drain pasta (reserve 1 cup pasta cooking water) and add to skillet. Add reserved radicchio and ricotta and toss to incorporate.
• Transfer pasta to a warmed deep serving platter or individual bowls. Sprinkle pecans over surface and top with a dusting of pecorino. Serve immediately and pass remaining cheese at table.

GLUTEN-FREE PUMPKIN DUMPLINGS WITH RADICCHIO

Steps:

• Bring a large pot of salted water to a boil. In a large bowl, combine the pumpkin puree, eggs, flour and 1 teaspoon salt to make the dough.
• In a large saucepan, heat the olive oil over medium heat. Add the onion and red pepper flakes and cook until softened, about five minutes; remove from the heat and set aside.
• When the water comes to a boil, use a teaspoon to scoop up the dough and form a dumpling, then carefully slide the dumpling off the spoon and into the boiling water. Continue forming dumplings until half the dough is used. Cook until the dumplings float, then simmer for about two minutes; remove with a slotted spoon and add to the saucepan with the onion. Repeat with the remaining dumpling dough.
• Return the saucepan with the onion to medium-high heat. Toss in three-quarters of the radicchio and stir gently until just wilted, about two minutes; season with 1/2 teaspoon salt or to taste. To serve, divide the dumplings and sauce among four bowls and top with the remaining radicchio and parsley.

PUMPKIN DUMPLINGS

Steps:

• Bring a large pot of salted water to a boil.
• In a large bowl, combine the pumpkin, egg, salt, nutmeg, and baking powder.
• Blend well.
• Add flour.
• The dough should be soft.
• Dip a 1/2 teaspoon measure into the boiling water.
• Scoop up a generous 1/2 teaspoon of the dough.
• Drop dough into boiling water.
• Repeat until all of dough is used.
• Be sure to always dip the 1/2 teaspoon measure into the boiling water before scooping up the dough.
• Boil dumplings about 10 minutes.
• Transfer to a colander with a slotted spoon to drain.
• In a large skillet, melt the 3 tablespoons butter over medium heat.
• Add the dumplings and saute until beginning to brown, about 8 minutes.
• Transfer to a serving dish and sprinkle with the Parmesan.
• Serve.

HAVANA BEANS

Steps:

• Spray a heavy pan with cooking spray.
• Cook the onion, garlic, and pepper for about 3 minutes or until starting to get soft.
• Add the tomatoes and pepper.
• Cook and stir for 5 minutes.
• Add the beans, cover, and simmer for 20 minutes.
• Serve with rice.

BABKA

Steps:

• Mix the yeast, water, and sugar in a cup and let the mixture stand a minute or two, or until it comes to a bubble. Put all the other ingredients in a mixing bowl. Add the yeast mixture and combine. Transfer to your dough maker and knead 10 minutes, or knead by hand.
• Let the dough rise, covered, in a warm draft-free place for one hour.
• Preheat the oven to 350°F On a very lightly floured board or counter, roll out the dough into a thin, 20- by 8-inch rectangle. Brush the whole surface very lightly with oil. Sprinkle or spread the filling on the whole surface. Roll very tightly. Transfer to a greased loaf pan. Mix the topping ingredients, and sprinkle over the babka. (If not using the topping, simply brush with a mixture of egg and water.) Bake 35 to 40 minutes, until golden.

ROOT VEGETABLE HASH

Steps:

• In saucepan over medium-high heat, heat oil, add and stir bacon 2-3 minutes, until it begins to render; then add and stir onion 2-3 minutes, until onion starts to soften.
• Add root vegetables and stir together.
• Add chicken broth; salt and pepper to taste.
• Cover and bring to boil, then reduce heat to medium or lower to maintain a low boil 10-15 minutes, stirring occasionally, until vegetables are fork-tender.
• Remove cover and increase heat to medium-high to bring to a rapid boil. Cook 5-6 minutes, stirring frequently, until broth has evaporated.
• Remove from heat and stir in nutmeg and half the chives. Taste and adjust seasoning. Top with remaining chives and serve hot.

PUMPKIN DUMPLINGS

Steps:

• Bring large pot of salted water to boil. Whisk pumpkin, egg, salt, nutmeg and baking powder in large bowl to blend. Mix in flour (dough will be soft).
• Dip 1/2-teaspoon measuring spoon into boiling water to moisten. Scoop up generous 1/2 teaspoon of dough and return spoon to water, allowing dough to drop. Working in 2 batches, repeat dropping 1/2 teaspoonfuls of dough into water, first dipping spoon into water to moisten each time. Boil dumpling until cooked through, about 10 minutes. Using slotted spoon, transfer to colander and drain.
• Melt butter in heavy large skillet over medium heat. Add dumplings. Sauté until beginning to brown, about 8 minutes. Transfer dumplings to bowl. Sprinkle with cheese and serve.

PUMPKIN DUMPLINGS WITH BACON AND RADICCHIO

Steps:

• Bring a large pot of salted water to a boil over medium-high heat. Line a plate with a few layers of paper towels.
• Meanwhile, finely chop the onion to yield about 1 cup. Coarsely chop the bacon into small pieces and place in a very large saute pan or nonstick skillet. Remove any wilted or discolored outer leaves from the head of radicchio and cut out the core, then cut the radicchio into 1/4-inch strips to yield about 3 cups.
• Cook the bacon pieces over medium heat for 10 to 12 minutes, stirring occasionally, until the pieces are crisped. Use a slotted spoon to transfer them to the paper-towel-lined plate.
• Add the onion and crushed red pepper flakes to the saute pan; cook for about 5 minutes, stirring once or twice, until the onion has softened. Reduce the heat to low.
• While the onion is cooking, combine the pumpkin puree, eggs, flour or gluten-free flour blend and the teaspoon of salt in a large bowl; stir to form a soft dough.
• Add half of the just-cooked onion mixture to the dough, mixing to incorporate.
• Use a soup spoon to scoop out some of the mixture, then transfer the scoop to a second soup spoon to help shape an oblong dumpling (called a quenelle). The more time you take forming tidy quenelles, the more likely the dumplings will not fall apart as they cook. Gently push off the formed dumplings into the pot of water; repeat until half of the dough is used. Cook the first batch of dumplings for 3 minutes; they will float to the surface and puff slightly. Once they rise to the surface, cook for 2 minutes, then use a slotted spoon or a Chinese skimmer to transfer them to the saute pan with the remaining onion mixture, draining as much water as possible; toss gently to coat with the bacon fat, and increase the heat to medium-low.
• When the cooking water begins to bubble at the edges again, use the remaining dough to form more dumplings and cook them the same way, then transfer them to the saute pan or skillet. Add the bacon and toss gently to incorporate.
• Add about three-quarters of the radicchio and the remaining 1/4 teaspoon of salt; increase the heat to medium-high and cook for about 2 minutes or just until the radicchio has wilted, trying not to break up the dumplings as you stir a bit.
• Finely chop the parsley leaves to yield about 2 tablespoons.
• Divide among individual wide, shallow bowls. Top each portion with some of the remaining (uncooked) radicchio and the parsley. Serve hot.