The flavors of Fall are here and there is a lot of experimenting going on in our kitchen these days. Instead of the usual pizza-making, we made some Fall Flatbreads.
This one with a roasted garlic/butternut squash puree with Manchego, fresh sage and pancetta. Really good.
This one was even better: flatbread with whitebean puree, speck, sage and roasted fennel. Parmigiano and red pepper flakes. So unlike pizza but SUCH a great vehicle for red wine! :)
Tonight was a dinner my dad would have loved. Roast pork loin, stuffed with Granny Smith apples, Panko and golden raisins soaked in Calvados. Pan drippings made for some great gravy.
