Thanksgiving is quickly approaching and I can’t wait!! I love Thanksgiving; a day of cooking, eating, chilling in front of the TV, eating, playing board games, eating, hanging with family and/or friends, and eating. This year we are making the 5 hour trek to my parent’s house in Indiana which means I won’t have to do much of the cooking (a wonderful break, as any chef will tell you). I’ll still be involved and will gladly help out as part of the joy of Thanksgiving is having the whole family in the kitchen helping out, but I’ll also have a chance to chill in front of the TV watching the Macy’s T-Day parade, yes, cheesy I know, but it’s tradition although I can only handle about 30 minutes at a time, with breaks for helping out in the kitchen.

If you’ve followed this blog over the last couple of years you’ll know that I don’t really do much for Thanksgiving. Many bloggers I know will do “fake” Thanksgiving at the beginning of November so that they have fodder for blogging. Sorry, but for me, that just seems to lessen the excitement of the actual holiday. But I’m trying to get into the spirit of things a bit and hope to have, at least, a couple of Thanksgiving inspired posts.

Our family, probably like most families serve our meal family style with large platters of food gracing our table. But I have been involved (mostly in restaurants) with plated Thanksgiving meals. This recipe is perfect for doing plated meals although you could easily platter these and have people serve themselves.

Corn Bread Stuffing Stuffed Squash
serves 8

8 Acorn Squash (or similar squash)
9 cups corn bread, cut into 1/2 inch cubes and dried
3 ribs celery, diced
1 large onion, peeled and diced
4 Tbl. butter
2 tsp. dried sage
1 tsp. dried thyme
2 eggs beaten
1 tsp. salt
1/2 tsp. freshly ground black pepper
3 1/2-4 cups turkey broth
1 1/2 cups dried cranberries, chopped
3/4 cup pecan pieces, toasted
1 apple, peeled, cored and diced

Preheat oven to 375°F. Slice a small bit off of the bottom of each squash so that it stands upright. Remove about 1/4 of the squash from the stem end and scoop out all the seeds and membrane. Place in 2 baking dishes with 1/4 cup of water in each. Cover with foil and bake for 20 minutes. Meanwhile heat turkey broth to a simmer. In a skillet melt butter and saute onion and celery until tender, about 5-6 minutes. Place remaining ingredients in a large bowl and mix. Add the onion and celery mixture and finally 3 1/2 cups of the turkey broth. Mix until well combined and the bread is moistened. If stuffing is not moist enough add the remaining broth. Stuff the cavity of each squash, mounding it up above the squash. If you have extra stuffing place in a greased pan and bake along side the stuff squash. Recover the squash and bake for 20 minutes longer. Remove foil and continue to bake until squash is tender and stuffing is nicely browned. Serve 1 squash to each person.

A few days ago, I got it into my mind that I wanted to try making an oatmeal souffle for breakfast. I know this is not an original idea, but for the life of me I couldn’t think where I had heard of this concept before. Luckily we have the Internet, that bastion of all knowledge. I figured that the web would be full of recipes and that I’d be able to get the general gist of how to make one and then come up with my own recipe, although I had already pretty much figured out how I would do it.

***RANT ALERT****

Okay, I’m going to rant a little about something that has been bothering me for awhile, but with my most recent search for recipes for oatmeal souffle, I have decided that I have to say something. It drives me freaking nuts when I come across the same recipe, on site after site, that is exactly the same. Sure the wording of the directions might be slightly different, but in all honesty they are completely the same. It’s obvious that people are just “stealing” recipes and just changing the directions enough so as to not get busted for copyright infringement. Now, being the cynical guy that I am, I am not surprised by all these websites that have page after page of stolen recipes, but what really surprised and bothered me was the number of blogs that have done the same thing, and don’t give any attribution. Come on people! At least have the decency to twist a recipe a little bit to make it your own. Some blogs didn’t even bother to change the order of the ingredients and/or only changed or omitted a couple of words from the directions. Here’s an idea; if you are so lacking in cooking skills that you can’t alter a recipe to make it yours then you have no place in the blogosphere and need to give it up. Or at the very least man up, and let your readers know that the recipe you are offering is not yours. Give credit to those that take the time to create those recipes.

***RANT OVER***

The recipes I did find told me I was on the right track and helped me to refine a couple of the ratios I wasn’t so sure about and last night I had my recipe done. I told my wife that I would be cooking breakfast, which she wasn’t thrilled with. Normally she’d love for me to make breakfast but today is my birthday and she wanted to cook me a special breakfast with the help of your 4 year old daughter. As I really wanted to try out this recipe I convinced her that tomorrow (Sunday) would be a better morning for cooking me breakfast as I am planning on going out tonight, for my birthday, and probably wouldn’t be in any shape to cook breakfast tomorrow.

Overall, I am very pleased with how this turned out. It didn’t rise like a normal souffle does with all the heavy ingredients I didn’t expect it to, but it did come out much lighter than standard oatmeal or most of the baked oatmeal recipes I have had. It had a different texture, but not it a bad way. In fact I really, really enjoyed the fact that it wasn’t as heavy as regular oatmeal is. If I had any issues with this recipe, it might be just a little too sweet. If you like your oatmeal really sweet then keep the recipe as is, but if you prefer it not so sweet, or need to watch your sugar intake I imagine you could cut the maple syrup in half, from 1/2 cup to 1/4 cup and still end up with a very good dish. Also, while I often like my oatmeal heavily spiced with cinnamon, ginger, nutmeg, etc. I keep the spices to a minimum so that they wouldn’t mask the maple flavor, which I would would be subtle.

I hope you enjoy this as much as we did. It is definitely the prefect breakfast for a cold winter’s day, when oatmeal sounds good, but you’re looking for something just a little different.

Triple Fruit Oatmeal Souffle
serves 4

1 cup milk
1 1/2 Tbsp. butter
1/4 tsp. salt
3/4 cup oats, not instant
1/2 cup maple syrup
1/2 tsp. ground cinnamon
1/3 cup dried cranberries
1/3 cup raisins
1/3 cup dried apricots, diced
1/3 cup chopped pecans
3 eggs, separated

Preheat your oven to 350°F. Butter and sugar a 1 1/2 quart ramekin or baking dish. In a small sauce pot combine the milk, butter and salt. Bring to a boil and add the oats. Cook the oats for the amount of time specified on the container then remove from heat.

As the oatmeal mixture is cooling slightly whip the egg whites to stiff peak. Do not over whip and make the whites dry!! Add the maple syrup, cinnamon, fruits and nuts to the oatmeal mixture and stir to combine. Add the egg yolks and mix well. Take about 1/4 of the whipped egg whites and stir that into the oatmeal mixture to lighten it then pour mix into the remaining whites and gently fold to combine. Do not over fold the mixture. It is okay to have a few streaks of whites remaining. Pour into the prepared baking dish and place in the oven. Cook for 30 minutes without opening the oven door. After 30 minutes remove from oven and serve immediately.

Well, it’s been just over a month since my last post. Anyone miss me? Sorry for the unannounced vacation but it was much needed. It has been a very surreal month. On the up side my wife and I took our daughter to Walt Disney World for a week, and man we had a blast. On the down side both sides of our family experienced a loss this past month. My wife lost her father to lung cancer, at age 65 and my family lost one of my cousins due to stomach cancer, at age 47. Needless to say, it has been a tough month and in light of all that has gone on, this blog just hasn’t seemed that important. These deaths have affected me more than I expected them to. They’ve really made me sit back and spend a good amount of time contemplating my own existence. Both these individuals were outgoing, gregarious individuals. They often became the center of attention when they entered a room. Not because they put themselves in that position but because their easy going, charasmatic personalities just naturally put them at the center of attention. Both Bill and Chris were amazing people and the world lost 2 wonderful individuals when they passed away. They will be missed by me, my family, and many, many others whose lives they have touched.

Needless to say, there hasn’t been a whole lot of cooking going on this past month, or at least not much that really warrented a blog entry, but it hasn’t been a complete waste of a month either. At the end of September I did receive my half pig that my buddy had raised. I haven’t had a chance to do a lot with it, yet, though I do have plans for a lot of great things. One thing I did have a chance to do was to break down the whole saddle, which includes the whole loin, the tenderloin, and a portion of the ribs. Out of that I got 4-5 pound bone-in roast, a 3-4 pound bonless roast, 6 nice sized pork chops, the tenderloin, 5+ pounds of stew meat and about 5 pounds of good trim to make sausage.

That night we cooked up the tenderloin. I kept it simple as I wanted to get a good taste of the pork, so I simply seasoned it with salt and pepper and pan roasted the whole tenderloin to about MW. The pork was fantastic!!! Tender, juicy, and full of flavor, way more flavor than you can ever get out of mass raised, grocery store pork. I definately made out on this deal!

To accompany the pork I wanted something very seasonal so I created this recipe. Not only does this side dish go well with just about any pork dish, but it would be fantasic with just about any poultry or wild fowl also.

Wild Rice Stuffed Squash
serves 4

4 Carnival squash, individual sized (or 2 acorn squash, cut in half)
1 cup wild rice
4 Tbsp. cider syrup (if you can’t find cider syrup use real maple syrup instead)
2 Tbsp. butter
salt
pepper
3/4 cups dried cranberries
1/2 cup toasted pecan pieces

Cook the wild rice in 4 cups water until the rice has popped open and is tender. Meanwhile preheat the oven to 350°F. Cut the tops off of the squash and trim a bit off of the bottom so the squashes sit upright. Scoop out the seeds and membrane. Divide the syrup and butter among the 4 squashes and season with salt and pepper. Place in a roasting pan, add 1/2 cup of water, cover with foil and bake until just tender (about 30 minutes). Remove from oven and uncover. When rice is done drain off all liquid and add the dried cranberries. Pour any remaining liquid, from the squash, into the rice, taste and season with salt and pepper. Stir in the pecans. Pack rice into the squash cavitites and mound on top. Place squash back into roasting pan, gently cover with foil and return to oven just to reheat (about 10-15 minutes). Transfer to individual plates and serve.

Okay, I have to admit, I’m a sucker for Monkey Bread!!! Yes, I know, it probably can’t be considered the height of the culinary arts, but damn it’s good. What’s not to like; rich caramel, buttery goodness, a crisp crust and gooey interior. It’s got everything you need to start the day off right!! Add a cup or 2 of coffee and you can start your day in high gear.

There are a number of recipes out there for Monkey Bread. Some use store bought biscuit dough, others use store bought bread dough, and yet others have you make everything from scratch. While “made from scratch” is often my favorite way to go, I have to admit that, in this case, I am partial to the recipes using store bought biscuits. Not only do I like the soft texture of the Monkey Bread made this way, but it cuts down on a lot of prep work, which makes it a great breakfast for when you have overnight guests. Get a couple of the kids involved, they love to help shake the dough in the sugar, and you can have this on the breakfast table in no time.

Money Bread

3 cans (12oz each) biscuit dough
1 cup granulated sugar
2 tsp. cinnamon
1/2 cup butter
1 cup, packed brown sugar
1/2 cup chopped pecans, toasted (optional)
1/2 cup raisins (optional)

Preheat your oven to 350° F. Grease a large bundt or tube pan. Meanwhile mix the granulated sugar and cinnamon and either leave in a large bowl or place in a large ziplock bag. Cut the biscuits into quarters and toss them in the sugar-cinnamon mix until well coated. Arrange the pieces in your prepared pan sprinkling with the optional pecans and/or raisins as you build up the layers. In a saucepan mix the butter and brown sugar over medium high heat. Bring to a boil and cook for 1 minute. Pour over the biscuit pieces and immediately put into the oven to bake. Bake for approximately 35-40 minutes. Remove from oven and allow to cool for 8-10 minutes, then turn out onto a plate. Don’t allow to cool longer or the Monkey Bread might stick to your pan as the sugars cool.

It seems to be a universal truth that kids hate brussels sprouts and who can blame them, especially if they were all served like my parents served them; cooked to death then drizzled with vinegar. It’ no wonder that many of us ever outgrow that hatred. That’s too bad because brussels sprouts can be a wonderful vegetable. Sure, overcooked they can be mushy, slimy and sulfurous, but when cooked properly they have a wonderful earthy quality about them and just a hint of a sharp bite that makes them lively.

While many people still prefer to blanch them whole, or cut them in half and blanch them, before giving them a quick saute in butter, I prefer to pull them apart so that each leaf is its own individual. I then saute the raw leaves and finish them by steaming them with a little liquid. Sure it is a little more time consuming this way, but I like the resulting texture and flavor cooking brussel sprouts this way.

Brussels Sprouts with Pecans & Dried Cranberries
1 1/2 pounds Brussels Sprouts
2 slices Bacon, diced
1 clove Garlic, minced
1 Tbsp. Butter
1/4 cup Pecans, toasted
1/4 cup Dried Cranberries
1/3 cup Madeira (Sherry works great also)
Salt
Pepper

Core and peel apart the brussels sprouts. Thinly slice the tight centers of the brussels sprouts. In a large skillet cook the bacon over medium high heat. When brown and crispy remove from pan and pour off all but 1 Tbsp. of bacon fat. Add the butter to the skillet and allow to melt. When the foaming subsides add the the brussels sprouts and cook for 3 minutes, stirring often. Add the garlic and cook 2 minutes longer, continuing to stir. Toss in the dried cranberries and the Madeira. Continue to cook until the Madeira as reduced to almost dry and the brussels sprouts are tender. Add the pecans and cooked bacon. Season with salt and pepper and serve. This serves 4 as a side vegetable.

I don’t often eat breakfast. On days that I work I leave the house too early to even think about eating. It’s not that I dislike breakfast fare, it’s just that I’d much rather spend the extra few minutes in bed than take the time to eat breakfast, besides, if I eat too early I just feel sick to my stomach. That’s not the case on weekends though, when I can get up at a decent hour and slowly adjust to being awake. Then I’m ready for breakfast….well brunch, considering the time, but let’s not split hairs here!

To me, peaches and bourbon are a great combination. They just seem to go together. Besides, what better way to start the day than with a little bourbon to get you going.

French Toast with Bourbon Peach Sauce
serves 2

3 medium Peaches*, peeled, pitted and sliced
1 Tbsp. Butter
1/4 cup Brown Sugar
1/4 cup Granulated Sugar
1/3 cup Bourbon
2 Tbsp. Butter

4 slices Texas Toast or Brioche, cut thickly
2 each Eggs, beaten
1 1/4 cups 1/2 & 1/2
1/2 tsp. Ground Cinnamon
2 Tbsp. Granulated Sugar

3 Tbsp. Pecans, chopped and lightly toasted

To make the sauce, melt 1 Tbsp. butter in a saute pan, over medium high heat. Add the peaches and cook for 2 minutes. Add the sugars then carefully add the bourbon, away from the stove. Return to the stove and cook until the peaches are tender but not falling about. Remove from heat.

To make the french toast combine the eggs, 1/2 & 1/2, cinnamon and sugar. Mix well. Dunk each slice of bread in the mixture, soaking both sides. You should have just enough of the custard for the 4 slices of bread. Place the soaked slices of bread on a tray and allow to sit for 5 minutes to allow the custard to penetrate all the way through. Meanwhile heat a griddle to medium heat. Add the french toast and cook until golden brown and set all the way through. When just about finished return peaches to the heat. When they come to a simmer add the last 2 Tbsp. butter, stirring constantly to make the butter doesn’t separate out. Cut 2 pieces of french toast in half, diagonally, place on a plate, and top with 1/2 the bourbon peach sauce. Garnish with 1/2 the pecans. Do same with the second plate.

Late Harvest (or Fall) raspberries are just starting to make their appearances here in Wisconsin. If you’ve been following my blog, you know that I love raspberries and the fact that they are harvested twice a year thrills me. While the nights are getting cool, days can still be warm so I still, occasionally, enjoy an entree salad for dinner. This salad is bright, refreshing, and a great reminder that summer isn’t over just yet.

Spinach & Raspberry Salad

1 1 1/2 pounds Baby Spinach
6 slices Bacon, thick cut, diced
2 each Chicken breast, cut into strips
1 each Leek, white and light green parts only
3/4 cup Raspberries
1/3 cup Raspberry Vinegar
1/2 cup Vegetable Oil
Freshly Ground Black Pepper
1/4 cup Pecans, toasted and chopped

If spinach is large, remove the stems. If it is tender baby spinach you can leave the stems intact. Place spinach in a large bowl. Place bacon in a saute pan and cook over medium high heat until rendered and crisp. Remove from pan, pour off all but 1 Tbsp. of bacon fat and and saute the leeks over medium heat until tender and just slightly browned around the edges. Remove leeks from pan and add the chicken. Again saute until until done then remove from pan. Add the raspberry vinegar to deglaze the pan, scraping up all the browned bits stuck to the bottom of the pan. Turn off heat and stir in the vegetable oil. Season with a few grinds of black pepper. Add the bacon, leeks, and chicken to the spinach and drizzle with the warmed raspberry vinaigrette (you may not need all of the vinaigrette). Toss to mix and divide among 2 plates. Garnish with the fresh raspberries and toasted pecans.

It’s a sad state of affairs, but, believe it or not, chef’s don’t often eat well.  Working around food all day, constantly tasting and sampling, we often find we miss meals and aren’t really all that hungry anyways.  Even when we are hungry we rarely have time to sit down and enjoy a meal.  Most of our meals are eaten “on the fly” which usually means throwing something between 2 pieces of bread and wolfing it down between tasks.  Despite that fact, I love sandwiches.  The variety is endless and a well crafted sandwich can be a work of art, in my opinion.  Of course most people go through life not giving much thought to the lowly sandwich.  We “slap” sandwiches together because they are easy, we’re in a hurry, or we don’t know what else to fix. It’s too bad because with just the smallest amount of work sandwiches can be so much more than just quick fuel. With this blog I hope to help combat that mindset. Sandwiches, in all forms, will make their way into posts here as I have lots of great, satisfying sandwich recipes to share. Don’t worry, this isn’t turning into a “sandwich” blog. I still plan tackling plenty of other foods and topics, but expect to see sandwiches appear here regularly. Today’s recipe is quite simple but makes a great luncheon entree when served with a small salad.

Curried Chicken Salad Sandwich
2 stalks celery, small dice
1/2 medium onion, small dice
1 Granny Smith apple, peeled, small dice
1/4 cup Raisins (preferably golden raisins, but regular works well also)
2 1/2 cups Chicken breast, cooked and diced
3/4 cup mayonnaise
2 tsp. lemon juice
1/2 cup Pecan pieces
1 Tbls. Curry powder
salt
pepper
Red Leaf or Green Leaf Lettuce
12 slices Whole Wheat or 7 Grain Bread (any hearty, whole grained bread works best though any bread is fine)

Toss diced apples with lemon juice. Toast the pecans on a sheet pan until starting to brown. Allow the pecans to cool and mix all ingredients together. Season with salt and pepper. Divide among six slices of bread. Top with lettuce then the other slices of bread