After such a long, warm fall, we were punched in the face with the cold, blustery side of fall on Friday. We had snow flurries all day blown about by 25-30 mile per hour winds. Thankfully, the flakes melted as soon as they hit the warm ground.
We are approaching the season for ‘chestnuts roasting on an open fire, Jack Frost nipping at your nose’. Did you know that chestnuts, acorns and hazelnuts are fruits? Instead of roasting chestnuts on an open fire, this week I decided to roast them in the oven. So, sweet & savory, salty & crunchy.
Friday (Fruit) Pieday: Chestnut, Walnut, and Pancetta Pizza…my pan crust topped with whipped cream cheese & honey, Parmesan, chestnuts, walnuts, pancetta and mozzarella.
We were so busy on Thursday that we decided to postpone Doughday to Saturday. I love pumpkin anything, but it seems to have a distinct season that ends the day after (our American) Thanksgiving. So, we decided to try one more pumpkin recipe, other than a latte or pie. The combination of pumpkin and pasta is the ultimate comfort food on a cold November night…
Saturday (Thursday) Doughday: Creamy Pumpkin Bucatini Pasta with Garlic Kale…a creamy sauce of sun-dried tomatoes, onions, garlic, sage leaves, pumpkin, Passata, chicken broth, basil and cream with ground turkey, onion, garlic, chili & garlic over bucatini and garnished with Manchego cheese & parsley.
Another nod to fall and comfort food…sweet potatoes.
Sunday’s Creation: Sweet potato & Sopressata Pizza…my pan crust topped with mashed sweet potatoes, fresh ground orange pepper, provolone cheese, grated Parmesan, caramelized white onions, sopressata, mozzarella and garnished with rubbed sage.
Interesting combinations to come next week…