Fall–A Great Time to Cook

October 18, 2011

With frost–or at least the threat of frost–in the air, it’s cuisine-change time.  Summers are full of light salads, cold entrees and grilled meats.  Fall means more baked goods, hearty soups and dishes that warm the soul and satisfy one’s hunger.

A favorite of late around the CMA kitchen is a quick and easy Spaghetti Carbonera recipe which was recently featured in a Williams Sonoma catalog.  Basically a few ounces of pancetta (we usually just use bacon) well-rendered (i.e. cooked until crisp–we drain off the fat), mixed with 1-3/4 cups of grate Peco-Romano or Parmesan cheese and three large eggs and then stirred quickly into a pound of piping hot pasta.  Add a little of the pasta water to thin if necessary.  Add some extra cheese if desired and serve with a green salad, a bit of Italian bread and you have a meal that is ready in less than a half hour.

Many cooks shy away from baking thinking it is messy and too time consuming.  However when you see what a bag of store-bought cookies cost these days, a quick twenty minutes or so or preparation time for dessert and lunchbox cookies, plus the time to cook, seems like a better deal all the time.  Cookies are perhaps one of the easiest baked goods to cook.  There are hundreds of simple recipes which basically combine butter/margarine, sugar and flour and tasty add-ones to produce fresh and delicious food for the family.

Good food and good cooking to you this fall!

Delicious Spaghetti Carbonara Welcomes Fall