Ricotta Dumplings in Chicken Broth

The  Middle Name Halloween party was a success although I made the mistake of applying my fake nails way too early which made every task that much harder, from getting the Devils out of the oven to putting on my wig and my Spanx.  Nevertheless, the party got started and the devils were quickly gobbled up (mostly by me) .  My boyfriend’s irresistibly cheesy kugel was attacked as if it fell out of a pinata.  I was hunched over the kugel with a fork by the end of the night.  All of our guests did a great job dressing up as their middle names, and some even stayed in character throughout the party.   The night ended with my boyfriend’s cousin and me soaking off our fake nails in a trash pail full of soapy water while the rest of the gang watched Jaws.  I'm surprised I didn't explode my Spanx after all the party food I ate.

Manchego Stuffed Devils on Horseback

I was Miss America. I was a witch.  I was a Hershey's Kiss, a princess, a fire queen, a dead bride.  I was Marie Antoinette three times.  I was a punk, I was Angelina Jolie in Tomb Raider and a 1920's silent film actress.  This year I'm dressing up as my middle name, Marie, for a Middle Name Halloween party we're hosting at our apartment.  I thought about wearing my Marie Antoinette costume for a fourth time.  After all, I watched my mom slave over a sewing machine for hours constructing that perfect ball gown at my request many years ago.  But because it might be tricky to maneuver around the apartment in a gown the size of a camping tent, I decided to dress up as a random Marie from the 1980s, big hair, fake nails and tons of makeup.  As for party snacks, I plan on making these spooky looking Manchego cheese stuffed “Devils on Horseback” which are chewy hot dates oozing with cheese and wrapped in crunchy bacon.  They're salty, sweet and cheesy.  They're easy to make and will fly off the plate at your Halloween bash.
 

Acorn Squash, Frisée and Barley Salad with Warm Scallion Dressing

Aside from a bit part in bags of Spring Mix, frisée rarely makes an appearance in markets or restaurants.  The reason is widespread frisée hatred, and I mean hatred.  The Amateur Gourmet declares war on the innocent vegetable in his blog post “I Declare War on Frisee!”.  Googling "frisée hate" brings up results riddled with phrases like "who likes this sh*t?" and "is it hair?".  I’m here to show my support for frisée, a lettuce with a backbone that can stand up to heavy ingredients like figs and lardons, that does not wilt under the rule of dressing.  When properly chopped and accessorized, this shunned green lends an ideal textural contrast to soft ingredients like squash.  It’s time we gave frisée another chance and the respect it deserves.  With all that said, you're welcome to use arugula or endive instead of frisée but that would totally defeat the purpose of my rant.

Roasted Pork Tenderloin Sandwiches with Apple Fennel Slaw

An addiction to pork is a serious matter.  Sufferers live for their next hit of pork in any style they can get it.  My name is Dorie and I’m a porkaholic.  (Un)fortunately Brooklyn happens to be a mecca for pork lovers.  My neighborhood BBQ spot, The Smoke Joint, offers piles of juicy pulled pork with sweet, creamy coleslaw and pickles.  The Meatball Shop on Bedford Avenue serves up spicy pork meatballs with a selection of sauces and sandwich styles which you choose by placing checkmarks on their wipe-off menus.  David Chang’s Momofuku Milk Bar provides my pork bun fix with mounds of high-flavor shredded pork enclosed in hot steamed buns showered with thinly sliced cucumbers and made spicy with an optional squirt of Siracha sauce.  I can’t forget the pulled pork and cheese stuffed quesadilla at Calexico in Greenpoint dressed with their aptly named “chipotle crack sauce”.  Needless to say, I will probably never leave Brooklyn.

Roasted Rosemary Chicken and Root Vegetables

Fall has crept in.  The chillier air has allowed this Brooklyn-ite to fire up her stove without the fear of heating the apartment to an unbearable temperature.  Summer was a whirlwind of weddings, road trips, flights and outdoor drinking sessions.  Getting back to the kitchen, back to a domestic pace has been a nice change from all the buzzing around.  Now I can resume my weekly trips to the farmers market, trips which I unfortunately passed up during those months where produce was at its sexiest; plump red tomatoes, berries and stone fruit.  Well, There is just as much beauty in the root vegetable.  Dimmer colors for a dimmer season.  I won’t enjoy emerging from my office at 6pm to pitch black darkness, but shorter days just come with the territory.  Tis the season for coming home, slipping on fuzzy socks and roasting up some chicken and vegetables that will last a few meals.  I hope you enjoy this Fall staple of mine.