Thanksgiving Feasting

I know it's probably a bit late to be blogging about Thanksgiving festivities, but this time of year I always feel like I have too much to do, and no time to do it in. For this year's Thanksgiving, my family had a pretty normal spread, but I did bring a few newcomers to the table. One was an amazing Roasted Butternut Squash Soup, but alas, I have no pictures, and it was quickly gobbled up. The recipe was a combination of Alton Brown and Emeril, but with my own spices. Then I made some Brussels sprouts a la Giada di Laurentiis and some very yummy Haricot Verts Almandine. For dessert I contributed a French Apple Tart that I saw Sara Moulton cook, but it's in Gourmet magazine, and much harder to make than she lets on. Everything was delicious, and we all ate until our stomachs were ready to split open, so I feel the cooking was successful in every way!

Roasted Butternut Squash Soup

2 1/2-3 pounds butternut squash
4 tbsp olive oil, divided use
1/2 medium onion, chopped
2 cloves garlic, chopped
1/2 cup carrot, thinly sliced
2 cans chicken stock
1 tsp honey
1/4 tsp nutmeg
1/2 tsp cinnamon
Salt
White pepper
1/2 cup heavy cream
Fresh chives (for garnish)

Preheat oven to 400F. Cut squash in half, and brush flesh with 2 tbsp olive oil. Sprinkle with Kosher or sea salt and white pepper. Roast for 30-35 minutes, or until flesh is soft. Let squash cool. Scoop flesh from the shell of the squash and set aside.

In a large pot, heat remaining olive oil over medium heat. Add onion and garlic, and cook, stirring often, until they begin to brown, about five minutes. Add the carrot. Cook for one minute, and then add squash flesh, chicken stock, and honey. Bring to a boil, reduce heat, and simmer for ten minutes, or until the vegetables are tender. Remove from the heat and puree the soup using and immersion blender or transfer to a food processor. Puree until smooth. Return to the heat and add the cream. Season with nutmeg, cinnamon, and additional salt and white pepper. Serve topped with fresh chives.

The Brussels sprouts with Pancetta recipe is here. The Haricot Verts Almandine is here. The French Apple Tart is here.

Southern Favorites

Today I made some fun Southern favorites that you can find in probably any soul food restaurant in the south. And they were also my first try at these recipes since I wasn't exactly raised on foods of the deep south. I made collard greens and buttermilk pie.

The collard greens turned out better than I would have expected. It's amazing how much a little bit of pork can brighten up any dish. The pie was also a lot more interesting than I would have expected from first look at the recipe. It turned out creamy and delicious, and was perfect with a dollop of whipped cream on the top. Both recipes are Emeril's. The collard greens can be found here, and the pie can be found here.