You probably know that autumn is a busy time of year. The overflowing garden and orchards are keeping us all busy with canning, pickling, freezing, fermenting, you name it.
We stopped buying bread and pasta. Both of those are foods we tend to over eat so it seemed like a good idea. But life without bread is sad so I had to find some alternatives. With a full time job, a blog, a farm and a baby I rarely have time for hours of kneading and rising.
Back in July I shared a recipe for a Black Raspberry Fool made with sweet berries and cream, at the time I though “I should make this with pumpkin”. Which is actually a pretty common theme in my head. This is a spin-off of that recipe. It replaces yogurt with cream cheese and raspberry with pumpkin for a slightly heavier creamy dessert.
I found a delightful looking recipe for Bacon & Corn Risotto and I knew it was the perfect use for the bag of Arborio rice I had in the cabinet. But I didn’t have corn or even bacon. But I did have zucchini, a bubbling pot of chicken stock (from our chickens!) and a bowl of homemade mascarpone.
Don’t be scared! Risotto really isn’t that bad, just takes a while.
I was almost 20 before I realized that most of the world has no idea what a salt potato is. I was in college when a friend of mine from Rhode Island mentioned that he had never had salt potatoes. Apparently it’s a central New York thing. I was shocked. Never had a salt potato? Didn’t know what they were? I’ve since made it a mission to share the buttery delight of salt potatoes with the world.