Happy Sunday everyone! It's beginning to feel a lot like fall - the colder temperatures (it nearly hit freezing here last night!) the leaves changing colors, the pumpkin flavored EVERYTHING popping up in every store (that last part is my favorite). Yes, fall - my favorite season, and in many ways a whole new season for cooking. New foods come into their 'peak' during these months, many dishes that you traditionally can't touch during the summer (who wants a heavy stew or pumpkin pie in July?) are now fair game.
Taking this to heart, Maggie and I are jumping right in to fall season. This week, we have a few fall inspired recipes - and next week (for our grand theme week we have planned) at least one of the recipes is quintessential fall. But, we'll touch on that later on. For now, here's what we're cooking with this week:
2 1/4 Cups Heavy Whipping Cream
9 Ounces Fresh Fettuccine
4-5 Pounds Leeks
5 1/4 Cups Low Sodium Chicken Broth
As always, this isn't an entirely complete list. Things that you can typically find in your pantry or cellar, such as nutmeg, cinnamon, unsalted butter, parmesan cheese, tomato sauce, etc. are not listed. You'll get the full ingredient list when each recipe is revealed. This is just 'hint' list to give you an idea of the direction we are heading for the coming week.
And with that, we're off to the grocery store to actually obtain these items! That's all we have for you today. As mentioned last Thursday, this coming week is a bit off. I have tomorrow off - so we will be cooking right out of the gate on Monday. Tuesday is Maggie's night and Wednesday I will return to the kitchen. We had originally planned a 'collaboration' night, but couldn't find a suitable partner for my main dish - so Wednesday I'm flying solo. It should be an interesting week. Stop back tomorrow night to see what I've got cooking. Until then,