Tag Archives | Fall 2010 Recipes


“This is a family classic, and it’s one of the most common in Italian cooking. While amazingly simple in its ingredients (and equally simple to prepare), its rustic style makes it great for almost any occasion.”

  • 1 pound Severino spaghetti
  • ½ cup extra-virgin olive oil
  • 1 small dried hot red pepper, crushed
  • 4 cloves garlic, mashed
  1. Bring a large pot of salted water to a boil. In a medium-size skillet, heat the olive oil over medium-high heat and add the red pepper and garlic.
  2. Cook until just beginning to brown (about 2 minutes), but be careful— garlic is bitter when burned. Add the spaghetti to the boiling water and cook until al dente, 2–3 minutes. Remove the spaghetti with tongs, then toss the oil-and-garlic mixture with the spaghetti in a saucepan and serve immediately in warm bowls. (Serves 4.) Severino Family Tip:We like our garlic mashed. Use the side of a chef’s knife to mash garlic. This allows the full flavor of the garlic to come out and also means the garlic won’t burn as easily when cooking.

Recipes from the Severino family recipe booklet From Our Kitchen to Yours, adapted for Edible Jersey.

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“This is a more traditional version of this dish in that it retains all of the flavor while also remaining light and fresh.”

  • ½ cup extra-virgin olive oil
  • ¼ pound pancetta, chopped
  • 1 onion, chopped
  • 2 tablespoons vodka
  • 2 cups tomato sauce or crushed plum tomatoes
  • 2 tablespoons butter
  • 1 pound Severino cheese stuffed rigatoni
  • ½ cup grated Parmigiano-Reggiano cheese
  1. Bring a large pot of salted water to a boil. Heat the olive oil in a medium- size skillet, add the pancetta and chopped onion, and cook over medium heat until browned (about 5 minutes). Add 2 tablespoons of vodka and simmer 5 minutes. Add tomato sauce or crushed tomatos and cook on low for 10 minutes. Gently fold in the butter.
  2. Add cheese stuffed rigatoni to the boiling water and cook until al dente, 2–4 minutes. Drain the pasta and fold it into the sauce. Sprinkle with Parmigiano-Reggiano and serve. (Serves 4.)
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David C. Felton, Executive Chef
Ninety Acres at Natirar, Peapack

This salad is the type of food I want to eat in the fall.

It’s simple, easy to prepare and all about the local harvest.

You can substitute any fall vegetable for another; it’s all about having a balance of textures and flavors.

(Make 4–6 plates.)


  • ½ onion, peeled and chopped ¼-inch dice
  • 3 Granny Smith apples, peeled and chopped ¼-inch dic
  • 1 bunch scallions, greens attached, washed and chopped
  • ¼ cup olive oil
  1. In a saucepan, cover the diced apples and onion with water with a pinch of salt. Bring to a boil over medium heat. Simmer till tender and most of the water has evaporated.
  2. In a bar blender, puree the onion/apple mixture. Once smooth, add the scallions to the blender and puree smooth until puree turns bright green.
  3. Put purée into a container and chill for later use.

Note: Purée can be made one day in advance.


  • 2 bunches arugula, washed and cut into ¼" ribbons
  • 2 Granny Smith apples, cut in half and shaved on a mandolin
  • 1 pear, cut in half and shaved thin on a mandolin
  • ½ head cauliflower, shaved paper thin on a mandolin
  • 1 head kohlrabi, peeled and shaved paper thin on a mandolin
  • 1 bunch radish, shaved paper thin on a mandolin
  • 1 bulb fennel, fronds reserved for garnish, shaved paper thin on a mandolin
  • ¼ cup toasted hazelnuts, rough chopped
  • 1 cup, grated local hard cheese, like Valley Thunder [from Valley Shepherd Creamery]
  • 3 lemons, juiced
  • ¾ cup extra-virgin olive oil
  • Salt and pepper to taste
  1. In a large bowl, combine all ingredients except lemon juice and olive oil. Toss everything together to make a nice blend. Season everything with salt and pepper, then drizzle with oil. Toss to incorporate the oil and then add the lemon juice to taste.
  2. On a plate, paint the apple-onion puree down the middle and arrange the salad on top.
  3. Garnish with a little extra cheese or fennel fronds.


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Makes 2½ dozen large cookies

  • 4½ cups flour
  • 2 teaspoons baking soda
  • 2 teaspoons salt
  • 1 pound butter
  • 2 cups light brown sugar
  • 1 cup sugar
  • 4 eggs
  • 4 teaspoons vanilla extract
  • 3 cups shredded coconut
  • 3 cups chopped dried apricots*
  • 2½ cups dried cherries*
  • 4½ cups sliced, natural almonds*
  1. Set oven to 350°. Whisk together flour, baking soda and salt in large mixing bowl and set aside.
  2. In the bowl of a standing mixer set with the paddle attachment,cream the butter and sugars until light, scraping the bowl several times as necessary. Add eggs, two at a time, incorporating fully and scraping the bowl as necessary.
  3. In separate bowl, toss together dried fruit and almonds.
  4. Add to the mixing bowl slowly until fully incorporated. Using an ice cream scoop, scoop cookies onto a cookie sheet and bake until set and lightly browned, about 12 minutes.

*Any dried fruits or nuts may be substituted.

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Makes 6 servings

For the plums:

  • 2 tablespoons packed dark-brown sugar
  • 1½ tablespoon all-purpose flour
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • 20 beach plums, halved and pitted

For the topping:

  • ¾ cup granulated sugar
  • ½ cup all-purpose flour
  • ½ cup rolled oats
  • ½ teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 1 egg, beaten well
  • 7 tablespoons unsalted butter, melted
  1. Preheat the oven to 375°. In a medium bowl, whisk together the seasoning for the plums: brown sugar, flour, cinnamon and ginger. Add the plums, and gently stir to coat. Arrange the plums skin side up in an ungreased deep 9-inch pie plate.
  2. In another medium bowl, combine the dry ingredients for the topping: the granulated sugar, flour, cinnamon, baking powder and salt. Whisk to blend well. Add in the egg and using your hands mix thoroughly. Sprinkle topping evenly over the plums.
  3. Drizzle the melted butter evenly over the topping, and bake for 30 to 35 minutes, until the top is browned. Cool.
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