pancetta

Pumpkin Risotto – Another Flavor of Fall

It sure has gotten cold recently here in Chicago.  Time for a hearty warm dish which reflects the autumn season upon us: pumpkin risotto.  Yes, pumpkin risotto.  The great pumpkin’s time is now (just ask Linus).  My unofficial pumpkin season starts in late September and ends at Thanksgiving.  That Thanksgiving pumpkin pie is usually the last pumpkin dish I’ll make for almost a year.  Right now we’ve got pumpkin beer, pumpkin coffee, pumpkin doughnuts, pumpkin bread, etc., so get your fill during this brief fall window!    (more…)

A Leek, some Brussels Sprouts, and Rigatoni get pulled out of my fridge…

In the lead-up to Christmas this weekend there’s been a lot of rushing around which has left me with little time for making intricate and fancy dinners, much to Cheryl’s chagrin.  Contrary to some belief it’s not the Escoffier Room here every night of the week!  I can’t even remember the last time I made some bread this month (doing that now).  Between the traveling, cleaning, shopping, cookie baking, and work there’s been little time left for just creatively preparing dinner.  I will be glad when Christmas is over and I can get back to that, I am definitely not a big time pastry baker and totally respect those who are.  It’s tricky.

$3.50 at Trader Joe's for almost two feet of Brussels sprouts! Barely fits in the fridge.

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