Archive for November 23rd, 2007

The big turkey-day has come and gone, but I know MessyCuisine readers may be interested in some highlights from the meal. All photos are “clickable” for the Flickr originals. To wit:

Roasted Smokey Butternut Squash Soup

A MessyChef Exclusive

• roasted butternut squash
• 1 colossal sweet onion
• garlic
• 2 slices Applewood smoked bacon
• heavy cream
• fresh-ground nutmeg
• salt, pepper
• butter
• vegetable stock

Root Vegetable Gratin

This one combines equally-sized slices of potatoes and other root vegetables (turnip, celery root, yams) with cream, garlic, and reduced-chicken stock, and plenty of cracked pepper and fresh-ground nutmeg.

Brussles Sprouts with Mushrooms and Shallot

Based on last-year’s Gourmet magazine recipe, this combines mushrooms and shallots with baby brussles sprouts for a nice vegetable side dish. This year I mixed things up with a little roasted beet for extra sweetness.

Butter-Braised Leeks

I don’t recall where this idea came from, but some famous chef gave me the idea for braising leeks in butter over a long period on a “low flame” for melt-in-your mouth goodness. I gave it an extra Messy Chef touch here with spicy Dijon mustard and white wine.

Pumpkin Soufflé

The dessert request was for something traditional, yet light. We answered with a pumpkin-pie soufflé.

• 6 eggs (separated into 4 yolks, 6 whites)
• Scant sugar
• Scant flour
• Can seasoned pumpkin pie mix
• butter

While we didn’t dress the soufflés, I’d recommend a light chocolate sauce or a caramel drizzle.