Caramelized Root Vegetable Goodness

This recipe is being pulled out of my head but no measuring required. Really it is just a mess of yummy root veg, tossed in a yummy sauce and then roasted till all the caramelized goodness does its work!

1 lb nugget potatoes, cut in 1" pieces
3 yam, peeled and diced in 1" pieces
3 sweet potatoes, peeled and diced in 1" pieces
10 peeled shallots, cut to same size as above
10-12 peeled garlic cloves

1/4 cup olive oil
1/2 cup maple syrup (real)
1/4 cup brown sugar
1/4 cup franks red hot sauce (adjust accordingly to your heat likeness)

Mix the oil, maple syrup and brown sugar then slowly incorporate hot sauce to your taste. heat will mellow a bit as sugars develop. Toss the recipes. Spread on a parchment lined cookie sheet. Roast at 425'F for 20 mins or so until veggies are tender and caramelized.

This is yummy one! Seriously make lots.

Pumpkin Pie

I will make this short as I have lots if cooking to do for the store today. But here is my favourite pumpkin pie recipe.

2 cups pumpkin puree
3/4 cup brown sugar
3 tbsp molasses
1 tsp cinnamon
2 tsp Chinese 5 spice powder
3 eggs
1 cup coconut milk
1/2 cup cream
1 9" deep dish pie crust

Mix all ingredients together. Pour into pie shell. Bake at 375'C for 45 mins or until pastry is baked and filling is set. Allow to cool before cutting. Serve with whipped cream scented with cinnamon.

Enjoy

Thanksgiving Stuffing

It is almost time to stuff your birds. Creativity can be at is best here. What kind of bread to use? Should I add nuts, dried fruit or sausage meat. Growing up my mom always loaded the stuffing with Italian sausage meat. Personally I don't like turkey very much so for me it is all about the stuffing! Here is my basic recipe and measurements are approximate.

Classic Stuffing
1 loaf bread (white, whole wheat, french) diced
1 onion
3 celery stalks
2 cloves garlic
1/4 lb butter
1 cup chicken broth, warm
3 tbsp fresh chopped herbs: thyme, sage and Italian parsley


Place bread cubes in a large bowl and set aside. Saute onions, celery and garlic in butter. Sweat for 10 minutes till tender. Season liberally with salt and pepper. Add chicken stock and simmer 1 additional minute. Pour over bread and gently blend. Toss in fresh herbs. Taste and adjust seasonings. Add more chicken stock if too dry. Allow stuffing to completely cool before stuffing bird.

Add On's

Italian sausage meat
Nuts: hazelnuts, pecans or walnuts
Dried cranberries
Artichoke hearts
substitute corn bread for wheat bread

Perfect Mashed Potatoes

Mashed potatoes are the ultimate comfort food. My favourite way to eat them is just directly out of the pot! Have fun with them and add some different flavours. I will add some of mine after the recipe. The two key things to perfect mashed potatoes is low starch potatoes, my fav being Yukon golds, and a ricer. A ricer is a kitchen tool that looks like a large garlic press. After boiling the potatoes, they are pressed through the ricer giving them a "rice like" appearance. This guarantees lump free potatoes and not over mixing. Over mixing with develop the starch and cause gluey potatoes.

Basic Mashed Potatoes
serve 4

2/3lbs Yukon gold potatoes, peeled and cut into chunks
1/2 cup butter
1/2 cup milk
1/4 cup sour cream

Boil potatoes until tender, drain and pass through ricer and place in a bowl. In the pot melt butter, milk and sour cream. Once boiling tun heat off add potatoes in 1/4's and mix well. Season well with sea salt and white pepper.

Additions
horseradish
wasabi
cheddar cheese
chives
roasted or raw garlic

Let your imagination go wild.