Kale Ravioli in Thyme-Lemon Broth

Today's relentless drizzle and moody grey sky signaled the quickly coming autumn, but I think we still have a little bit of summer sun left to enjoy. Tonight's dinner was the perfect bridge between the seasons: soup for warmth, but a light and lemony soup filled with flavors of the warmer months.

As usual, I'm trying to burn through the impossible amount of vegetables I've received in my CSA, so I decided to throw together this week's curly kale with some wonton wrappers I already had (from last week's tomato and goat cheese wonton cups). When the idea first came to mind a few days ago, I was thinking of a basic pasta dish with a tomato-based sauce, but yesterday, I found myself at Christina's Spice and Specialty Foods, where I picked up a jar of preserved lemons on a whim, quickly realizing that kale and lemons were a good match.

Wonton wrappers have so many uses! There were a million in the pack that I bought, so they'll probably be making appearances in a few more posts in the near future. For the kale, I just sauteed it in olive oil with some salt and crushed red pepper, and then I blanched it to keep it nice and green while I got everything else ready.

I had hoped to tie little knots of thyme around the tops of the raviolis, but this proved to be way too much work, so I just speared a few of them to add some color and flavor.

The fried garlic garnish was inspired by a Cambodian lime soup that I absolutely love - a sweet and sour broth with pineapple, shrimp, and some other tasty ingredients, including fried garlic. I also used a few thin slices of a preserved lemon as garnish. I'd never had these before; they added a subtly salty flavor along with the tartness, and the jar gave off an intoxicating scent when I opened it.

I accompanied the meal with some biscuits (the type made from store-bought dough), which I topped with Himalayan pink salt, another random purchase at the spice shop over the weekend.

Recipe: Kale Ravioli in Thyme-Lemon Broth
serves 2


Ingredients

• Wonton wrappers (I used 18) 
• Fresh thyme (a few sprigs)
• 2 cloves garlic
• 1 head curly kale
• Olive oil
• Salt
• Crushed red pepper (optional)
• 3 cans broth (I used low sodium chicken broth)
• 1 large lemon
• 1 preserved lemon (optional)

Instructions

1. Combine three cans of broth and the juice of one lemon in a large pot. Add some thyme. Bring to a boil and then let simmer until everything else is ready.
2. Wash the kale and tear into small pieces. Saute with olive oil, salt, and crushed red peppers (optional). Blanch.
3. Spread out wonton wrappers on a clean, dry surface. Put a small spoonful of sauteed kale in the center of each.
4. Wetting the edges of each wrapper, fold raviolis. Follow the directions on the wonton wrapper package or do your own thing. Work quickly; the wrappers get harder to manipulate the longer they've been sitting out on the table.
5. Get some water boiling. In the meantime, prepare the garnish: slice up the preserved lemon and fry some minced garlic.
6. Cook the ravioli for about three minutes in the boiling water. Drain and combine with the broth. Garnish with preserved lemon slices and fried garlic.

Tomato and Goat Cheese Wonton Cups with Balsamic Glaze

The title really has all the information you need to make this ultra-simple appetizer!

I got cherry tomatoes in my CSA today, which led me to make these. I ended up eating the whole batch, accompanied by a nice cold bottle of Unibroue Éphémère, while watching The Piano on Netflix. I can't believe I had made it through 20+ years as a pianist without watching this movie.

By the way, these are obviously extremely customizable. Have fun! I think some fresh basil would have tasted great with the tomatoes and goat cheese.

Tomato and Goat Cheese Wonton Cups with Balsamic Glaze
Serving: 12 cups


Ingredients

• 12 cherry tomatoes
• Goat cheese (lots!)
• Balsamic glaze (It can usually be found in the same aisle as balsamic vinegar.)
• 12 wonton wrappers
• Fresh basil (optional)

Instructions

1. Pre-heat the oven to 375F.
2. Grease a muffin pan.
3. Put a wonton wrapper in each cup of the muffin pan.
4. Bake the wrappers for five minutes.
5. Take the muffin pan out of the oven and put in all of the fillings. (You can add the glaze now or at the end; it's up to you!)
6. Bake for another three to five minutes.

Restaurant Review: Neighborhood

I’m risking my relationship by writing this review. The lines are too long already, protests my boyfriend, who has threatened to break up with me if I write about it. But it has appeared on one of those ubiquitous coupon sites lately, so I figure the lines have already increased anyway.

Wake up early and find your way to Union Square in Somerville. (Sorry, the T doesn’t go there yet, but this is worth the bus or the drive.) Owned and operated by the Borges family for more than 28 years, Neighborhood Restaurant truly is a neighborhood spot, full of regulars and a charmingly gruff staff, many of whom have been there since the very beginning. The waiting list is self-serve, and if you don’t arrive early, it will be long. Just put down your name and the size of your party and swing by the coffee and pastry table for a complimentary treat – but be sure to save room for the impending feast.

Read the rest of my article over on CBS Boston.

More photos:

Brunch at The Haven

The Haven Breakfast Sandwich: one fried egg, Lorne-style sausage, a tattie scone,  Cotswold cheese,  and pickle sauce on a brioche bun with a side of baked beans

Joel has been involved in the Boston music scene longer than I have, and he constantly reminisces about the glory days (or nights, rather) when Matt Murphy's Pub in Brookline was the place for jam sessions - back when they used to have live music there. The music came to an abrupt end a couple years ago; Joel recalls not having a chance to go for a few months and then finally returning to walk into an eerily quiet scene one Thursday night. "It was like The Twilight Zone," Joel recalls. There was no band - "Maybe they're late, I thought" - and the staff was wearing black and white. And Jason, the bartender and music booker, was gone. Apparently the ownership decided to shift the focus to food. I've heard plenty of rather interesting stories about jam sessions at Matt Murphy's, but I'll follow suit and shift the focus of this blog post to food.

The Haven's housemade oat cakes, a complimentary brunch starter

Since that night that the music died, Joel has eagerly been awaiting Jason to end up somewhere else and revive the scene. Finally, Jason has resurfaced to open up his own restaurant, The Haven - a charming Scottish pub in Jamaica Plain.

Tipsy fruit salad: seasonal fresh fruits dressed with mint, tarragon, and a splash of Drambuie

I rarely go to JP, so The Haven has been hovering near the top of my must-try list for months now. This weekend, I finally had a good excuse; a couple of my JP-dwelling co-workers were having a yard sale, and they live within walking distance of the restaurant, so we decided to drive over to the area for some browsing and brunching.

Breakfast tatties

Spoiler alert: everything was wonderful, and I can't wait to return to try out dinner and hear some music. All I know of Scottish cuisine is the word 'haggis,' a dish I have yet to try, so I didn't know what to expect from The Haven's brunch menu. Everything was simple, sturdy, and perfectly prepared. I was particularly impressed by the 'breakfast tatties' - homefries - which were crispy in the right places and soft in the right places, just the way a breakfast potato should be. I enjoyed the toast as well, because orange marmalade is perhaps the world's greatest breakfast condiment. (Hot sauce is a close second...but not for toast.) Joel described his breakfast sandwich as 'intense' - in a good way. Also, perhaps this is an odd thing to point out, but the orange juice was among the best I've tasted. It was obviously fresh-squeezed - probably from oranges from heaven. It was that good.

Fornax Batard toast with butter and orange marmelade

I wish JP weren't such a pain to get to from Somerville, because I fell in love with The Haven the second we walked in and saw the antler chandeliers, sheep-themed artwork, and assorted plaid accents. Furthermore, the fact that simple brunch foods could impress me so much bodes very well for the dinner menu. If I lived closer, I could easily see myself becoming a regular here. It'll definitely be worth the drive now and then, though.

A Multi-Course Meal at Quincy Market (CBS Boston)

Most Bostonians avoid Faneuil Hall Marketplace like the plague, particularly in the warmer months. Once in awhile, though, it’s worth the hassle to play tourist in your own city. Yes, everything is overpriced, and yes, you have to be a little aggressive shoving your way through slow-moving tourist hordes. (Also aggressive? The pigeons surrounding the market. If you choose to eat outside, get ready to duck when you see a little kid start running towards a flock of birds.)

While Faneuil Hall was founded in 1742, the Quincy Market Colonnade – the long hallway where most of the food can be found – wasn’t built until 1826. It’s currently home to about 50 different food stalls and restaurants, several of which have been around since the building’s revitalization in the 1970s. In the center of the building, there’s a circular space with long, shared tables and standing-room-only counter spots.

Read the rest of my article over on CBS Boston.