When a trip to the USofA is on the horizon, we start to be careful about buying food - since of course I hate to throw anything away. We're down to less than a week till the next trip and looking at what's in the fridge. I still - usually - want a meal to be a bit coordinated, so we try.
What's there? Fresh: a half pumpkin that needs to be roasted. Greens for salad of course. In the freezer, two small filets of fish. OK, we're on our way. Menu: fish, pumpkin risotto, salad.
Michelle gave us a little recipe book all about risotto some years back and it comes in handy.
But recipes are only suggestions in our house, so the basic got some tweaks. We added crispy bacon and fried sage leaves. Can't go wrong there.
Here's the roasted pumpkin, this time I don't know what it is. In German, it's a Muskatkurbis, a "nutmeg" pumpkin. I can't find the English equivalent. But "good pumpkin" would be fair.
We used the basic recipe - onion, garlic, wine, rice, stock; then added the pumpkin and cheese and sprinkled it with bacon bits and the fried crumbled sage leaves.
For a "What's there?" dinner, I think we did gourmet.
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