We chefs and cooks take our successes and failures personally, because we put so much into what we do. But the key is to learn from the mistakes and move forward. Also, to be open to learning and receiving tips from others. One Thanksgiving I roasted a gorgeous crispy goose. I like to change it up from traditional turkey. Everyone was curious about my offering and how it would turn out. An older aunt called me the next day and asked me for the goose fat. I was perplexed as to why she would.want all that fat. This was years ago, and while I was a good cook, not where I am now.She was quite upset that I discarded all that precious golden goose fat. Seems old southern folk lore has uses such things as remedies, and not to mention cooking other great dishes . Goose or duck fat potatoes anyone? I learned a few things from that incident . So listen to the wisdom.of your older elders, don’t stress, pay attention to details, pour a glass of wine and relax.Remember that scene from the movie Eat Pray Love when she prepares a Thanksgiving for her Italian friends . They cut into the eagerly awaited turkey and it’s frozen inside? No worries. They all chilled, put the bird back into the oven,drank, talked, and woke up to a marvelous turkey breakfast. That’s the spirit.
Tell me about your mishaps or approaches to holiday cooking. I will draw a winner for a $50 giftcard from Wal-Mart to help you with your holiday preparations. You have until the 21st of November to enter. Help spread the word. Who couldn’t use $50 with these high food costs?
If you want to read about some more Thanksgiving mishaps, check here. Wal- Mart has put together a great page of mishaps, interesting tidbits, and tips.
So now on to the cooking…
Here is a lovely restorative soup to serve at the big celebration. I call it Cellar soup, as it uses all sorts of root vegetables and apple’s to create a creamy rich soup. I made this , froze it and gave quarts away to friends and family.They looovvvved it. Even Certain Someone who resisted because it sounded too healthy for him, gave it a thumbs up.
- 1 Acorn Squash peeled ,seeded, and chopped
- 3 small apples peeled, cored, and chopped
- 3 small yellow onion chopped
- 1 sweet potato peeled and chopped
- 3 parsnips peeled and chopped
- 1 celery root peeled and sliced
- 6 leaves fresh sage
- 1 branch of rosemary
- Kosher Salt and Pepper to taste
- 2 teaspoons coriander
- 2 teaspoons Cumin
- 1 cinnamon stick
- 2 tablespoons Grape seed oil or olive oil
- 12 cups water
- 4 cups chicken stock
- Preheat oven to 400.
- In a large Dutch oven, toss all the prepped ingredients and spiced with the oil.
- Roast until caramelized for approximately 45 minutes or more. Check frequently and adjust heat if necessary.
- Remove from oven and set atop stove .
- Turn heat to high.
- Add the water. Bring to boil.
- Reduce heat to simmer.
- Remove cinnamon stick.Set aside.
- Take an immersion blender and pulse until smooth and pureed.
- Add cinnamon stick back to to soup.
- Add chicken stock.
- Simmer for another 40 minutes until flavors merge, and soup is a nice creamy consistency.
I’ve been counting my enormous blessings this season, and want you readers to know how thankful I am for your support and encouragement, especially during these years of change.
Disclosure. Wal-Mart is sponsoring this post with $50 gift card provision’s for myself and the selected winner. My opinions are my own.