The Menu

Most kids in the '80s went home after school and played Nintendo . . . or went outside and rode their bikes around the neighborhood.
I did that sometimes.
And sometimes I went home and attempted to make homemade mozzarella cheese sticks.

I never really learned how to cook with recipes.
Partially because I have never really been all that great at following directions in general.
I attribute it to the fact that I had eye surgery in the third grade . . .
to correct a vision problem that resulted in dislexia-like symptoms.
It really isn't a big deal anymore. . .
But when I was learning how to learn . . .
Learning was tough for me
School felt like torture
I couldn't follow what the teacher was saying
But I wanted to succeed.
So I was frustrated.

But from a young age, you learn how to adapt your learning style . . .
Since reading and comprehension did not come naturally,
I never really learned how to interact with facts and information . . .
but I developed a keen sense of hearing . . .
my ability to play with words was honed . . .
and I became very visual.

Compensation.

I remember blocking out the teacher's voice when she explained "shortcuts" in third grade math class . . .
"Are you KIDDING ME?
It took me all week to learn how to do it the long way!
I can't risk goofing that up with your shortcut!"

Eventually I had surgery.
Within the year I went from struggling to get a "C", to being an Honor Roll student.
But the foundation for my learning style had been solidified.
It was just too difficult to learn the facts - so I have always done everything by intuition and using my senses.
So in day to day life, that means I probably can't give you detailed directions of how to get to a restaurant downtown . . . but if you came to my house, I could drive us there just fine . . .
using my gut and environmental cues . . .

My dad taught me how to cook just using my five senses.
In the kitchen, I found a great deal of freedom . . . and confidence.
In the kitchen, I didn't have to worry about reading or trying to keep facts straight.

I just cooked.

And it turned out well!

Sweet freedom.

This year I get to make my first Thanksgiving meal for Herb and my mom.
Kind of a small group.

Still praying about any "orphans" that we might need to scoop up and share the wealth with.

This morning I woke up at 5:45 am - excited to start the day. I figured if I could get my tasks done early, I can spend the day scrap booking. Or has Herb has taken to calling it, "mixed media art" . . . we are still working on that "suburban soccer-mom" stereotype that is has historically been attached to scrap booking at our house.

That's okay. We'll get there! Eventually, I will probably be a soccer mom, so there you go!

I just spent the last hour collecting recipes for the meal and putting them into plastic sleeves.
I do use recipes now.
Partially because I need an idea of the nutritional information so Herb and I can make sure we are getting what we need.
Partially because I have hit a plateau in my cooking . . .
And I am now interested in technique and theory.
In fact, it is on my "to-do" list to buy the text book that most culinary schools use, so that I can get my head around how to prepare meat and create sauces.

The Menu:

* Mushroom and Caramelized-Shallot Strudel
with
* Red Wine Reduction
* Field Greens w/ Pancetta . Pears . Blue Cheese . Dried Cranberries . Walnuts.
and
* Vanilla-Pear Vinaigrette
* Butternut Squash Soup
with
* Creme Fraiche
and
* Homemade Garlic Croutons
* Spiced Sweet Potato Gratin
* Grandmother Taylor's Stuffing (an old family recipe . . . always served on the side . . . no need to ruin it by putting it in a turkey!)
* Stuffed Pork Loin
with
* Caramelized Onion-Cranberry Sauce
* Pumpkin Tiramisu

I am really excited about the Butternut Squash Soup. I made this a few years ago as a contribution to a meal . . . and I STILL daydream about it sometimes! I am even more excited because I convinced Herb that I need the pumkpkin soup turine when it went on sale at Safeway this fall!
Please enjoy this amazing recipe:

By the way . . .
Creme Fraiche is made by combining equal parts of heavy cream and sour cream - whip and chill.
Voila!

Butternut Squash Soup

1 Tbs. unsalted butter
1 yellow onion, thinly sliced
4 cups butternut squash puree
1 Granny Smith apple, peeled, cored and
thinly sliced
2 cups chicken stock
2 small bay leaves
3 tsp. salt, plus more, to taste
1/2 cup crème fraîche
1/4 tsp. ground coriander (optional)
1/4 tsp. grated peeled fresh ginger (optional)
8 baguette slices, each 1/2 inch thick,
lightly brushed with olive oil and toasted
until golden brown
Freshly ground pepper, to taste

In a sauté pan over medium heat, melt the butter. Add the onion and cook until soft, about 10 minutes. Transfer the onion to a slow cooker. Add the squash puree, apple, stock, bay leaves and the 3 tsp. salt to the slow cooker and stir to combine. Cover and cook for 2 hours according to the manufacturer’s instructions.

Remove the bay leaves and discard. Add the crème fraîche. Using a stick blender, puree the soup directly in the slow cooker until smooth. Stir in the coriander and ginger. Ladle the soup into warmed soup bowls, garnish each with a toasted baguette slice, and season the slices with salt and pepper. Serve immediately. Serves 8.