I am a big fan of fall/winter vegetables. Mostly roasting root veggies. Recently I bought lots of different things for roasting and just made them in different combos and batches- potato, sweet potato, turnip, beet, butternut squash, orange hubbard squash, parsnips, carrots, leeks, etc. along with little fun surprises in there like walnuts, cranberries, raisins, apples, etc. and herbs like sage, rosemary, thyme etc. It was great to just always have a rotating combination of things going.
I have also been making a lot of brussels, which I usually don’t have a lot of patience for and zap em in the food processor before stir frying in butter and olive oil, but this time I went all out and halved them then did the roasting/steaming method in a cast iron. I added a fair amount of white wine to these and they turned out delicious.
I wanted to make a risotto but if they sell arborio rice out here, I haven’t found it yet. I experimented with throwing some cubes of butternut squash into the pot of quinoa while it was cooking and it worked out pretty well, mostly melting down and making the quinoa a bit thicker.
Aaaaand pizza. I have been experimenting with making different crusts and haven’t yet found a recipe I’m super excited about. But then again pizza is all about the cheese and toppings so it’s fine. I have been really into making a pizza sauce out of blue cheese, like that restaurant I went to with Jade in Aberdeen. It is delicious and I heartily approve. George has also started carving out a portion of the pizza for a “dessert pizza,” which I think is a great idea. It ends up being a few slices with maple syrup or jam for sauce and toppings of blueberries, brie, goat cheese, apricots, apples, etc. This pizza below had caramelized onions, spinach, olives, cilantro, goat cheese, mozz, and a blue cheese sauce. I recommend putting any leafy greens under the cheese as a way to keep them from getting too crispy…