This week, my best friend moved into her new place, and I went to help her take her kitchen out for its inaugural spin. Upon arrival, what do I discover but a beautiful house and a gorgeously laid-out kitchen, complete with a Viking range and a cabinet full of Heath Ceramics tableware! I think I was ready to move in with her right then and there. The house itself is full of rustic old-Berkeley charm and light that I grew up loving, and the backyard boasts so many wonderful fruit trees. For dinner, we made a simple menu inspired by what's currently in the markets:
A Fall Housewarming Menu
Pomegranate, crisp Bartlett pear, and wild arugula salad
with lemon-balsamic vinegar dressing
Chanterelle and sage risotto
with mascarpone, parmigiano reggiano, and red pepper flakes
Sauteed young ginger-honey figs
with young ginger, honey, and a Palmier cookieI hope you all have wonderful weekends planned! What are you making with fall fruits and veggies? Share below!
The combination of fried sage and chanterelle mushrooms--all earthy and slightly smokey--was so good in an ultra-creamy mascarpone risotto! Plus, I love making risotto because it forces you to stand there and stir patiently, ladling broth and watching the rice slowly plump up to al dente perfection. It's a perfect breather, analog moment in an otherwise hectic, wired life.
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