What is cooking in your fall kitchen? I have been asking people what they are cooking with and Chef Angela Carlino of Carlino’s in West Chester said to me “I love butternut squash, turnips and sweet potatoes.”
I am right there with her. You can do so much with all of those. I used fresh turnips from the East Goshen Farmers’ Market in a recent soup. And sweet potatoes I love whenever I can get them and they are versatile…like pumpkin is too.
Pumpkin and sweet potatoes aren’t just for desserts and can be in soups, in a main course becoming things like pumpkin and sweet potato gnocchi (with a brown butter sage sauce – yum!), and baked to perfection. And making butternut squash soup is another favorite of mine as well. I have been working on reducing the calories in it by using plain Greek Yogurt and buttermilk instead of cream and crème fraiche.
I have not only made pickled beets, but a small batch of the most delicious apple butter ever.
Dinners have been rustic pasta dishes with homemade sauce and pasta. I have been experimenting with pastas that have ricotta cheese and whole wheat flour in them with great success. And yes, my own recipes and I do have to write more down. The problem is I learned how to make pasta from feel. I know when the dough feels right…until that point it is a little of this, a dash of that.
Dinners have also been marinated pork tenderloins roasted to perfection served with a mushroom, white wine, and apple reduction. Or traditional old-fashioned pot roasts and roasted chicken. The roasted chickens have then become things like zesty chicken chili loaded with spice.
Pumpkin bread has returned and other fun things like sweet biscuits on weekend mornings.
I love to cook and every season offers you fun! What are you cooking?