Road Trip & Pork Tenderloin Medallions with Mushrooms & Mustard Sauce

The snow birds are back. No, I’m not talking about the swallows and Capistrano or even the loons and Pleasant Lake. I’m talking about our esteemed senior citizens who spend the winter in Florida or Arizona. They are just now finding their way back to New England. Many are devoted golfers who head south for an endless summer on the links. Others have just decided that, after years of cold winters, enough is enough.

For many years my parents were part of the flock of snow birds that heads south every winter for golf and warm sunshine. More often than not, when they returned north, instead of sunshine, they brought the rain. I first noticed this phenomenon when they visited me in Europe. I lived in Switzerland for almost two decades and my parents flew over for a visit every three, maybe four years. They always came in May and their timing was always impeccable. Within twenty-four hours often less, the weather changed for the worse.

The good daughter, I played tour guide and translator and shared many of my favorite places with them. Under cloudy or rainy skies, we hit the road. Not just in Switzerland, we drove through France and Italy and rendezvoused in Austria and Sweden. Umbrellas in hand, we toured the countryside. We wandered through churches, chateaus, museums and farmers’ markets. Rarely in a hurry, we made frequent stops to enjoy the local cuisine and wine.

American tourists have a reputation in Europe, not all positive and not all negative. Many jaded Europeans find our energy, enthusiasm and brilliantly colored golf trousers amusing. They are mystified by our addiction to ice and preference for weak coffee.

Not wanting to appear the yokel, I adopted and adapted many local habits. I more or less gave up ice, started drinking very strong coffee and developed a fondness for black in the winter and beige in the summer. My goal was to develop an air of expatriate sophistication. Did I succeed? Who knows! If it all seems a little foolish; blame it on youth and culture shock.

The bossy daughter, I instructed my parents on packing for their European vacations. No madras, nothing with little embroidered lobsters or palm trees and no shocking, bright colors. They more of less ignored me. On a positive note, I never lost them in a crowd.

You may have heard the Chinese curse, may you live in interesting times. Traveling with Mom and Dad was often interesting and frequently entertaining. Dad is a friendly guy and chats with everyone and anyone; whether they speak English or not. Italians pride themselves on their excellent coffee which my parents promptly and proudly diluted with hot water. Whether it was for a coke or evening cocktails, they pestered waiters for ice again and again and again.

But despite bad weather, their very American habits and my silly attempt at Euro-chic, we always had a great time. Luckily a little wisdom was not beyond my reach and I soon figured out that my parents were just fine as is. By any measure, their preference for bright colors, weak coffee and lots of ice is not really very important. Plus I realized they were incorrigible and not about change. Not once or even twice but with every visit, Dad brought the same house gift – ice cube trays.

Rain or sun, in brilliant colors or beige, at home or abroad, I wish you good fun, good food and good conversation around the table this spring. Bon appétit!

Pork Tenderloin Medallions with Mushrooms & Mustard Sauce
Bring the flavors of France to your table – pork tenderloin and wild mushrooms with pungent mustard from Dijon and fresh rosemary and thyme from Provence. Enjoy!
Serves 6

Olive oil
1 pound morels or Portobello mushrooms or a mix*, cleaned, trimmed and sliced
Kosher salt and freshly ground pepper
2 shallots, finely chopped
3 cloves garlic, minced
2 pounds pork tenderloin, trimmed and cut into 6 thick rounds
1 cup dry white wine
2 tablespoons Dijon mustard
2 teaspoons fresh rosemary, minced
1 teaspoon fresh thyme
1/2 cup half & half
2 tablespoons Cognac (optional)

Heat a little olive oil in a large skillet over medium-high heat, add the mushrooms, sprinkle with salt and pepper and sauté until lightly browned, about 5 minutes. Add the shallots and garlic and sauté for 2-3 minutes more. Remove the vegetables from the pan and reserve.

Season the pork with salt and pepper. Add a little more olive oil to the skillet. Brown the pork until golden, about 3 minutes per side. Remove the pork from the pan and reserve.

Add the wine to the pan and cook until reduced by about one-third. Remove the pan from the heat and whisk in the cognac, half & half, mustard, rosemary and thyme. Return the pan to the heat, reduce to low and simmer the sauce for about 5 minutes.

Return the pork to the skillet, top with the mushrooms and bring to a simmer. Cover the pan and simmer for about 5 minutes. Serve immediately with a sprinkle of fresh parsley.

* If you can’t find wild mushrooms (or like mine – your dad is allergic to wild mushrooms), white or brown button mushrooms will be fine.

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One Year Ago – Crunch Salad with Apples & Grapes
Two Years Ago – Grilled Mustard Pork Chops
Three Years Ago – Rhubarb Crisp
Four Years Ago – Spicy Grilled Steak
Or Click Here! for a complete list of and links to all the recipes on this blog!

Who’s your favorite travel companion(s)? Feel free to share. Let’s get a conversation going.

Want more? I’ve got links to lots more to read, see & cook as well as a day in the life photoblog! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2013

Gastro-Anthropology & Pumpkin Cheesecake

I love Thanksgiving. Having grown up in Massachusetts, the holiday has special meaning. Every year, from kindergarten on, our teachers gave us special Pilgrim projects. It started with construction paper pilgrim hats and headdresses. Later we studied New World agriculture. My lasting take away was that dead fish were used as fertilizer. Of course we read the famous Longfellow poem about Priscilla Mullins’ romantic entanglements with Miles Standish and John Alden. There must have been more but those are the highlights. Party hats, dead fish and a love triangle.

Except for the big family dinner. My mom always made a big deal about Thanksgiving. For two or three days, she (who never really liked to cook) cooked up a storm. Mom stuck with tradition. Generation after generation, decade after decade, no one but no one had ever dared mess with the menu. There was turkey with gravy and bread stuffing, oyster dressing, butternut squash, turnip, creamed onions and mashed potatoes followed by pies, apple and pumpkin.

And then I moved to Switzerland. The Swiss do not celebrate Thanksgiving and, to add insult to injury, they frequently confuse it with Halloween. Even half a world away, I could not ignore this day of thanks. I decided to invite a dozen or so friends and colleagues for dinner. But not just any dinner, I promised them an authentic, New England Thanksgiving feast.

About a week before the party, I sat down with paper, pencil and the Fanny Farmer Cookbook. As I worked on my shopping list, it hit me. For my first big dinner party in my newly adopted country, I was going to serve a brown, alright make that brown and beige, dinner. Even dessert, apple pie, was brown. Then again, there would be cranberry sauce. So change that. This newbie expatriate (and newbie cook) was going to serve a brown dinner with jam.

But I had promised authentic and, so, I plunged ahead.

A poultry farm in Arkansas shipped frozen turkeys to Switzerland. I had never cooked a turkey but there were directions on the shrink-wrap. (As well as a warning to remove the gizzards.) My mother’s old standby, Pepperidge Farm stuffing mix, was nowhere to be found but fabulous artisanal bread was everywhere. The nearest butternut squash was an ocean away but Cinderella had left a slew of pumpkins. The market had of plenty of potatoes, onions and my favorite Granny Smith apples.

I could do this.

The party was all set for Saturday night. On Thursday (Thanksgiving Day), I left work early and shopped ‘til I dropped. Friday evening, fortified with a glass of wine and Fanny Farmer, I chopped and stirred until well past midnight. The next morning I was up at dawn for more chopping and stirring plus peeling and mashing, stuffing, trussing and basting.

Finally, with the turkey just about done, the doorbell rang. I greeted my guests nervously and explained that our authentic feast would be … in a word … monochromatic. Thankfully, my friends were polite, even curious. Not a disparaging word was heard. Indeed everyone seemed ready to embrace the experience and asked lots of questions. To this day I am convinced they saw the evening as an anthropological adventure.

Sitting down to dinner, we shared joyful toasts of thanks. Before long, the magic kicked in and dinner was less about brown food and more about good conversation, laughter and friendship.

I wish you all a wonderful Thanksgiving. Bon appétit!

Pumpkin Cheesecake
Although brown, this rich and creamy cheesecake was not served at my first Thanksgiving party. I added it to the menu in the late nineties and it became an instant favorite. Enjoy!
Serves 12-16

30-40 (enough for 2 cups finely ground crumbs) gingersnap cookies
2 tablespoons brown sugar
5 tablespoons butter, melted
2 pounds cream cheese at room temperature
1 1/2 cups sugar
3 eggs
1 1/2 cups pumpkin purée
1 cup heavy cream
1 tablespoon cognac or pure vanilla extract
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon cloves
Garnish: whipped cream

Set a rack in the center of the oven. Preheat the oven to 350 degrees.

Break the gingersnaps into pieces, put in a food processor and process until finely ground. Add the brown sugar and pulse to combine.

Put the cookie crumbs and butter in 10-inch springform pan and mix with a fork until well combined. Firmly press the crumbs into the bottom and about 1/2-inch up the sides of the pan. Tightly wrap the bottom and sides of the pan in two large sheets of heavy duty aluminum foil and bake at 350 degrees for 10 minutes. Cool the pan on a rack. Do not remove the foil.

Meanwhile, put the cream cheese, sugar and spices in a large bowl. Using an electric mixer, beat until smooth. Add the eggs one at a time, beating until smooth. Add the pumpkin, cream and cognac and beat until well combined.

Pour the pumpkin mixture into the springform pan and carefully place it in a large roasting pan. Add enough boiling water to come halfway up the sides of the springform pan.

Bake at 350 degrees until the cheesecake is golden, about 1 hour and 15 minutes. Carefully lift the cheesecake from the roasting pan and remove the foil. Cool the cheesecake in the springform pan to room temperarture on a rack. Still in the springform pan, cover and refrigerate overnight.

Using a thin knife, carefully cut around sides of the pan to loosen the cheesecake. Release the springform sides, cut the cheesecake into thin wedges and serve with a small dollop of whipped cream.

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One Year Ago – Rustic Apple Croustade
Two Years Ago – Cranberry Sauce
Three Years Ago – Decadent Cheesy Potatoes
Four Years Ago – Broccoli Puree

Or Click Here! for a complete list of and links to all the recipes on this blog!

How will you spend Election Night? I’d love to hear from you! Let’s get a conversation going.

Want more? I’ve got links to lots more to read, see & cook as well as a day in the life photoblog! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2012

A Trip to the Farmers’ Market & Salade de Crevettes Nicoise (Shrimp Salad Niçoise)

Many years ago I moved to Lausanne, Switzerland to work on a one year research project at an international business school. Apartments were in short supply but I managed to find a tiny, overpriced studio at the top of the town, high above the Lake of Geneva. The studio was furnished with a Murphy bed, a shabby table and chair and the world’s most uncomfortable sofa. But a picture window on the back wall framed a magnificent view of Notre-Dame Cathedral and the Alps. The studio might have been pricey but the view was priceless.

My office was down by the lake. Early every morning I headed down the steep, cobblestone streets past the train station and on to the wide, tree lined avenues of Ouchy. (That’s pronounced ooh-she not ouch-ee.) Within a day or two, I discovered a small farmers’ market. Once a week a handful of farmers set up shop on a narrow street above the station. Makeshift tables were loaded high with beautiful, just-picked fruits and vegetables.

I was tempted but if I shopped in the market I would need to speak French. French was a dim high school memory, barely spoken in almost ten years. Was I up for the challenge?

I plunged in. Behind one table a nice farmer lady smiled and asked if she could help me. I smiled back, gathered up a tomato or two, a head of lettuce, a zucchini and looked around for beans. I searched the back of my brain for the French word for beans and hit on légume. In English a legume is a dried bean. It stood to reason that légume could be the French word for bean. I frantically composed my request, took a deep breath and asked in fractured French, “Do you have légumes?” The nice lady replied politely and in perfect French. Yes, of course she had légumes but what kind of légumes did I want? Again I wracked my brain and remembered vert was green. “Légumes verts,” I replied.

That’s when she took pity on me and switched to English. Légumes was the French word for vegetables. Since she had lots of green vegetables, could I be more specific? I blushed and tried again, this time in English. She was delighted to sell me haricots verts.

Throughout the year I visited her table many times to buy vegetables and practice speaking French. I frequently fumbled and she just as frequently bailed me out. I soon learned she was a California native. She’d fallen in love with a Swiss farmer and was living happily ever after in a small village outside of Lausanne. When she wasn’t giving mini French lessons to befuddled expatriates, she helped him grow and sell vegetables.

The one year project in Lausanne ended but somehow or other I forgot to come home. After staying in Switzerland for almost two decades, I finally found my way back to Pleasant Lake. I still love a trip to the Farmers’ Market. Even if I don’t need a translator, our local markets have a unique charm found only in New England towns.

Enjoy a trip to the farmers’ market and celebrate summer’s bounty around the table with family and friends,

Bon appétit!

Salade de Crevettes Nicoise (Shrimp Salad Niçoise)
This colorful salade composée (composed salad) will make a beautiful centerpiece on your summer table and tastes wonderful. Enjoy!
Serves 6
1 pound new potatoes, cut in bite size pieces
Vinaigrette Niçoise (recipe follows)
1 pound green beans, trimmed and cut in half
1 pound assorted cherry and grape tomatoes, cut in half
1/2 small red onion, chopped
1/2 yellow pepper, seeded and chopped

1/2 European cucumber, peeled, seeded and chopped
1 1/2 pounds cooked large shrimp*
1/2 cup dry-pack, oil-cured black olives, pitted and roughly chopped
1-2 tablespoons capers, drained
Fresh, chopped parsley

Put the potatoes in a large pot of cold, salted water, set over high heat and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender. Drain the potatoes well and transfer to a bowl. Combine the potatoes with just enough vinaigrette to coat and toss to combine. Cool to room temperature and refrigerate.

Meanwhile, bring salted water to a rapid boil in a large skillet. Add the beans and cook for 2-3 minutes, stirring a few times to cook the beans evenly. Drain and rinse with cold water to stop the cooking. Drain again and put the beans in a bowl with enough vinaigrette to lightly coat and toss. Store in the refrigerator.

Put the tomatoes, cucumber, onion and pepper in a bowl, sprinkle with salt and pepper and drizzle with enough vinaigrette to lightly coat and toss. Store in the refrigerator.

Remove the vegetables and shrimp from the refrigerator about 20-30 minutes before serving.

To serve: arrange the beans around the edges of a large deep platter or on individual plates. Spoon the potatoes into the center. Artfully sprinkle the tomatoes, cucumber, onion and pepper over the beans and potatoes. Top with shrimp, sprinkle with chopped olives, capers and parsley and serve.

* My Mediterranean Shrimp are perfect in this salad. Make ahead and store in the refrigerator. Alternatively, you can buy cooked shrimp and toss them in a little vinaigrette.

Vinaigrette Niçoise
4 tablespoons red wine vinegar
1 tablespoon Dijon mustard
3-4 cloves garlic
1-inch chunk red onion
1 teaspoon fresh thyme
Dash hot sauce
Sea salt and freshly ground pepper to taste
1/2 cup or to taste extra-virgin olive oil

Put the vinegar, mustard, garlic, onion, thyme and hot sauce in a blender or small food processor, season with salt and pepper and pulse to combine and chop the garlic and onion. With the machine running, slowly add the olive oil and process until incorporated.

Store extra vinaigrette in the refrigerator.

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One Year Ago – Insalata Caprese
Two Year Ago – Mojito Melons
Three Years Ago – Grilled Antipasto
Four Years Ago – Nana Nye’s Fish Chowder Or Click Here! for a complete list of and links to all the recipes on this blog!

Do you have a favorite Farmers’ Market? I’d love to hear from you! Let’s get a conversation going. 

Want more? I’ve got links to lots more to read, see & cook as well as a day in the life photoblog! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good.

© Susan W. Nye, 2012

Farmers’ Market Photograph by Natalie Maynor. All other photographs by Susan Nye.

 

T-Ball Magic & Crunchy Salad with Apples & Grapes

I’ve never been good at games with balls. It’s the eye-hand-coordination-thing. Tennis, softball, field hockey and golf, they are all beyond me. Flying through the air or lying on the ground, I am hopeless when it comes to hitting a ball. To make matters worse, if by chance I need to throw a ball, well, I admit it; I throw like a girl.

You can imagine my surprise when I was recruited to coach T-Ball. The recruiter was an old boyfriend who was either oblivious, lacked fundamental common sense or, most likely, was desperate for any warm body to coach the itty-bitties. Anyway, he’d already convinced our friend Leanne to coach. She had played softball in high school and college and was quite enthusiastic.

However, she needed a sidekick and for some unfathomable reason I found myself nominated. Even more mysterious, I accepted the challenge. All of the other teams were coached by a duo of dads. Of course both actually knew how to play baseball; had probably played for years, decades even. Our poor team had to accept the indignity of being the only one with girl coaches. We didn’t mention my incompetence. Why add insult to injury?

Boy and girls, our team was a delightful group of first and second graders. Most were Americans. Did I mention that this all happened when I was living in Geneva? Among our would-be sluggers was one young man who was more or less a coach’s dream. He’d already played on a T-Ball team, could hold a bat and hit the ball about half the time. He could throw much better than me (although that’s not saying much) and liked to run. Before the end of the first practice he knew he was the team star. Since I wasn’t good for much else, I took it upon myself to make sure his head did not become too big for his cap. Luckily, his parents were grateful. So much so they attempted to hire me as a personal trainer for their son. Thinking it odd that a seven year old needed his own coach, I respectfully declined.

The second standout on our team was a little redheaded Belgian girl. She was adorable in a redheaded sort of way, spoke no English and knew nothing about baseball. In between our star and our beginner-beginner was your typical motley crew of six and seven year olds.

Wednesday evenings were for practice and Saturday mornings we played a game. There was only one other peewee group so we played them every week. Under Leanne’s guidance and my nervous assistance we held drills and taught the fundamentals of baseball. The children were very agreeable, did a few pushups, ran around and played catch. Batting practice was a challenge. Leanne diligently encouraged them to keep their eye on the ball but most missed it time after time. It did not look good for our first game. And indeed, we lost. I don’t remember the score but it wasn’t pretty.

That’s when I found my calling as the T-Ball whisperer. Most coaches shout a lot, they need to if they have any hope of being heard out on the field. But shouting didn’t seem to help our little ones. In spite of our noisy encouragement, they continued to pick up the bat with a mix of confusion and terror.

Squatting down, head-to-head, one at a time, I calmly whispered into each player’s ear, “Keep your eye on the ball. Don’t look at the bat; don’t look at the field or your friends on the bench. Look at the ball and only the ball. Take your time. When you’re ready, keep your eye on the ball and just swing the bat. Don’t worry you’ll hit the ball. It’s like magic.” Then I stood up, moved away and, like magic, they hit the ball. Every time.

We were undefeated for the rest of the season.

Have fun on and off the field and bon appétit!

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Crunchy Salad with Apples & Grapes
After a ball game or at a beach picnic, try this refreshing salad on a warm spring day or evening! Enjoy!
Serves 6-8
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2 hearts of romaine, chopped
Grated zest of 1 orange
1 tablespoon roughly chopped fresh tarragon leaves
1 tablespoon roughly chopped parsley
1 apple, cut in julienne
12-16 red seedless grapes, halved
1-2 ounces gorgonzola, crumbled
1/4 cup chopped pecans, toasted

Put the romaine in a large bowl, sprinkle with the orange zest and herbs and toss to combine. Add the apple, grapes and enough vinaigrette to lightly coat and toss again.

Transfer the salad to a serving platter or individual plates, sprinkle with crumbled gorgonzola and toasted pecans and serve.

Citrus Vinaigrette
Juice of 1/2 orange
1-2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1-2 tablespoons chopped red onion
Kosher salt and freshly ground pepper
About 1/2 cup or to taste extra-virgin olive oil

Put the orange juice, vinegar, mustard and onion in a small food processor or blender, season with salt and pepper and process to combine.

Add the olive oil and process until smooth.

T-Ball Photo credit: Flikr /slinky789

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One Year Ago – Grilled Mustard Pork Chops
Two Years Ago – Rhubarb Crisp
Three Years Ago – Spicy Grilled Steak
Or Click Here! for a complete list of and links to all the recipes on this blog!

What’s your favorite summer sports story?!? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Want more? Click here for lots more to read, see & cook! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2012

Puttin’ on the Ritz & Cappuccino Brownies

After graduate school I moved to Switzerland. My original plan was to work a year abroad and then return to real life. Figuring I had twelve months (and not seventeen years) I was determined to see as much of Europe as possible. During my first year abroad I traveled at least every-other weekend. My friend Marie-Claude was a willing travel mate.

Paris was just a few short hours away on the TGV, the fast train, so off we went for a long weekend. We visited museums, went to the theater, snooped around the market at Les Halles and walked and walked and walked some more. Until, standing in front of The Ritz, Marie-Claude let out a gasp, informed me that she needed a break and headed into the hotel. Taking me in tow, she made a bee-line to the bar. That’s when an officious-looking man with a name badge hurried over to us.

Of course, Marie-Claude was casually but respectably dressed. With her kakis, pink cashmere sweater and silk scarf she was preppy chic. Not me. I was dressed like a tourist in blue jeans, running shoes and a backpack. Monsieur Name Badge wanted to know what we were doing in his hotel. Marie-Claude stood tall and announced that we were going to the bar for a coffee. He looked me up and down with disdain and replied, “pas avec les baskets.” Loose translation – “not with your scruffy friend.” In France, all sneakers, tennis shoes, running shoes and anything resembling an athletic shoe or sneaker are called baskets, short for basketball shoe. And at least in those days you did not wear les baskets in a 5-star hotel, not in the lobby and definitely not in the bar.

I thought that being thrown out of The Ritz was pretty funny. It was a first for me. Should it ever happen again, I could raise my fist and defiantly shout, “I’ve been thrown out of a far better place than this.” Disappointed, Marie-Claude did not find it so funny. Not only was she tired but she really wanted to sip a coffee in a grand hotel.

To be honest, her disappointment was a bit of a mystery to me. Didn’t she know that The Ritz Bar was not for coffee? You went to The Ritz Bar for a martini. Or in Paris, maybe a flute of champagne. Like most MBAs my lessons had not been limited to break-even points and strategic planning. In between classes and study groups, I’d happily discovered both The Ritz Bar on Boston Garden and martinis. Not only did I like their taste, drinking martinis gave me the illusion (or maybe delusion) of being grown up and sophisticated. All the more so when sipping one at The Ritz Bar.

Holding our heads high, we left the hotel to have coffee at a small café. I was charmed. And Marie-Claude? Well, not so much, so I apologized profusely.

A month or two later, Marie-Claude and I went on another long weekend adventure, this time to London. Again we went to museums, the theater and of course we visited Harrods. Maybe she noticed, maybe not but Saturday morning I donned a tweed blazer instead of my normal scruffy tourist garb. By late afternoon our energy began to flag. That’s when I surprised my friend by coming to a full stop in the middle of the sidewalk and changing my shoes. After stashing les baskets in my backpack, I casually draped my raincoat over the handy but offensive carry-all.

I was making amends. It was time for tea at The Ritz London. With my friend in tow, I made a bee-line for the Palm Court. I stood tall and declared we had a reservation for Nye for two for tea. Thank goodness, I passed muster and we spent an elegant hour nibbling little cakes and sipping tea in a grand hotel.

Bon appétit!

Cappuccino Brownies
Perfect for afternoon tea or dessert, these brownies are very rich so cut them into one or two bite squares. Enjoy!
Makes 40 tiny squares

Brownie Layer
8 ounces bittersweet chocolate, chopped
3/4 cup (1 1/2 sticks) butter, cut into small pieces
1 cup all-purpose flour
2 tablespoons instant espresso powder
1 teaspoon cinnamon
1 teaspoon salt
1 1/2 cups sugar
1 teaspoon pure vanilla extract
4 large eggs

Put a rack in the middle of the oven and preheat to 350 degrees. Butter and flour a 13×9 inch baking pan.

Melt the chocolate and butter in a heavy saucepan over low heat and whisk until smooth. Remove from the heat and cool for 10 minutes.

Whisk the flour, espresso powder, cinnamon and salt together in a medium bowl and set aside.

Whisk the sugar and vanilla into the chocolate. Add the eggs one at a time and whisk until the batter is smooth. Add the flour mixture and stir until just combined.

Evenly spread the batter in the baking pan. Bake for about 25 minutes or until a toothpick inserted in the center comes out with a few crumbs adhering to it. Cool completely in the pan.

Cream Cheese Layer
8 ounces cream cheese, at room temperature
6 tablespoons (3/4 stick) butter, at room temperature
1 1/2 cups confectioners’ sugar
1 tablespoon pure vanilla extract
1 teaspoon cinnamon

Put the cream cheese and butter in a large bowl and beat until fluffy with an electric mixer on medium speed. Add the vanilla and beat until well combined. Sift in the confectioners’ sugar and cinnamon and beat until well combined.

Spread cream cheese frosting on the brownie layer. Refrigerate until firm, at least 1 hour.

Glaze
6 ounces bittersweet chocolate or a mix of bittersweet and milk chocolate, chopped
2 tablespoons butter
1/2 cup heavy cream
1 tablespoon instant express powder

Combine all the ingredients in a heavy pan and melt the chocolate and butter over low heat. Stir until smooth. Remove from the heat and cool for about 20 minutes, stirring occasionally.

Generously, if not artfully, drizzle the the glaze on top of the cream cheese layer.

Cover and refrigerate until very cold, at least 8 hours. Cut into tiny squares and remove from the pan while still cold. Serve chilled or at room temperature.

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One Year Ago – Lemon Scones
Two Year Ago – Shrimp with Jicama Slaw
Three Years Ago – Pork Mole
Or Click Here! for a complete list of and links to all the recipes on this blog!

What’s the best (or worse) place to kick you out?!? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Want more? Click here for lots more to read, see & cook! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2012

Girls’ Night In & Linguine with Shrimp, Artichokes Sun-Dried Tomatoes and Olives

Soon after I moved to Switzerland, I lucked out and fell in with a great group of friends. Both men and women, we were mostly ex-patriots. We were young, single and our lives were pretty simple. As time passed there were a couple of weddings, a few babies and jobs became more demanding. In other words, our simple, carefree lives became a lot more complex.

And me? I worked for a computer company and landed a great promotion. I was constantly on the road, jumping on and off airplanes in Athens, Moscow, Johannesburg and everywhere in between. Leading a new sales team in a new territory was more than interesting. It was an exciting time and I loved every minute of it.

However, in those days the computer industry was a man’s world. Maybe it still is. With a few rare exceptions, my colleagues and customers were men. Most days, make that every day, I was surrounded by technology and testosterone. So on the rare evening when I found myself at home, I invited my girlfriends over for a glass of wine, dinner and a chat. When you travel more than 100,000 miles every year, a Night In with friends is a wonderful luxury, especially if you love to cook.

Girls’ Night is all about friendship. It is for long chats, a little venting and lots of laughter. My kitchen in Arare was the perfect setting for a Girls’ Night In. Only minutes from downtown Geneva and the airport, the tiny village of Arare was an oasis of fields and farmhouses. My skinny, little apartment was the three-storied corner of an ancient barn. My octogenarian landlord and his wife lived at the other end of the driveway. Although a bit rundown, their home was more chateau than rustic farmhouse. Monsieur still ran the farm, breeding hybrid roses. Throughout the summer, we were surrounded by fragrant fields of flowers.

Along with my apartment, the barn was home to two horses, an antique coach and miscellaneous farm equipment. The barn’s old stone walls were at least a foot thick. The cozy step-down living room was a remodeled root cellar. The bedrooms were transformed haylofts. The wonderful eat-in kitchen had been a stable. I loved that kitchen. It was spacious and full of charm with white plaster walls and ancient wooden beams. For months I schlepped through antique shows and scoured flea markets to find the perfect farmhouse table and chairs. The room was warm and welcoming, the perfect gathering place for a relaxed evening.

On Girls’ Night we said good-bye to care and worry. Phone calls and e-mail were put on hold for another day. Cell phones were turned off. Children were left in their dads’ care. The meals were simple. I stuck to recipes and non-recipes that came together quickly with a little chopping, a little tossing, sautéing and simmering. We spent hours around my rustic table sharing our latest news, horror stories and triumphs. And more than a few giggles.

I left Geneva several years ago and no longer travel 100,000 and more miles a year. However, whether it’s a Night In or Out, I still enjoy an evening with my girlfriends. March is Women’s History Month. Before the month comes to a close, why not join your best buds and make a little history of your own? Fill your kitchen with good food, great conversation and lots of laughter. Raise your glasses to friendship and bon appétit!

Linguine with Shrimp, Artichokes Sun-Dried Tomatoes and Olives
This dish is one of my favorite non-recipe, last minute dinners. From start to finish it comes together quickly, especially if you let your friends share the chopping and stirring. Enjoy!
Serve 6

12 ounces linguine pasta
Kosher salt and freshly ground pepper
Olive oil
1 small shallot, finely chopped
Pinch of pepper flakes
2 cloves garlic, minced
6-8 oil-packed sun-dried tomatoes halves, well drained and cut in slivers
6-8 oil-packed artichoke hearts, well drained and sliced
1/2 cup dry white wine
1 – 1 1/2 pounds large shrimp, shelled and deveined
Zest and juice of 1/2 lemon
8 black oil-cured olives or kalamata, pitted and cut in slivers
2 tablespoons fresh basil leaves, chopped
2 tablespoons fresh Italian parsley leaves, chopped

Bring a large pot of salted water to a boil. Cook the linguine according to package directions, less 1 minute. Drain the pasta, reserving a little pasta water.

Prepare the sauce while the water heats and pasta cooks: heat a little olive oil in a large heavy skillet over medium-high heat. Add the shallot and pepper flakes to the skillet, season with salt and pepper and sauté until the shallots are translucent, 2-3 minutes. Add the garlic and cook 1 minute more.

Add the artichokes, sun-dried tomatoes and wine to the skillet. Simmer for 1-2 minutes. Add the shrimp and cook, stirring, for 1 minute.

Add the pasta, olives, lemon juice and zest to the shrimp-vegetable mixture and toss to combine. If the sauce seems dry add a little pasta water. Cover, reduce the heat to low and simmer for 1-2 minutes to let the shrimp finish cooking and the pasta absorb some of the sauce. Sprinkle with basil and parsley, toss and serve immediately.

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One Year Ago – Roast Chicken 
Two Year Ago – Roasted Asparagus with Walnuts
Three Years Ago – Roasted Eggplant with Peperonata
Or Click Here! for a complete list of and links to all the recipes on this blog!

Do you like to stay In or Out on Girls’ Night? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Want more? Click here for lots more to read, see & cook! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. ©Susan W. Nye, 2012

Everyone is Irish on Saint Patrick’s Day & Guinness Lamb Shanks

Saint Patrick’s Day is just around the corner. Pubs around the world will be filled to capacity and then some. Ireland’s patron Saint will be honored and toasted in sleepy little village pubs in counties Cork and Clare and in cozy saloons in Dublin and Belfast. Everyone is Irish on Saint Patrick’s Day so celebrations and parades will be held in Chicago, Boston and New York as well as small towns across the country. Not to be outdone Irish pubs in Dubai, Hong Kong and Moscow will join in the party. Fiddlers will fiddle, tenors will sing, jigs will be danced and Guinness will be quaffed.

Pubs have been a mainstay of Irish life for centuries. The tradition began in the Middle Ages when humble country cottages offered a pint, a meal and even a bed to weary travelers. Later, simple shops selling groceries and beer evolved to become homey spots to gather and share a pint after a hard day. Short for Public Houses, they were a sharp contrast to the hoity-toity private clubs used by the wealthy. Open to one and all, hard working men and women could always find a cozy home away from home at the village pub.

Irish pubs are steeped in romance and folklore. (But then, so is all of Ireland.) If you envision cozy rooms with low, heavy beamed ceilings and enormous hearths with crackling fires, you’re pretty close to spot on. Irish pubs are warm, welcoming places where everyone knows your name. Or maybe that’s a little bar in Boston.

Spirited conversation and quick wit are the most important ingredients in the pub experience. Election year or not, you can usually count on lively political debate. During Ireland’s long struggle against English occupation and rule, the discussions often took a rebellious turn. Away from prying eyes and ears, pubs were perfect meeting places for dissidents to criticize colonial rule and even plan a few acts of rebellion. The English went so far as to outlaw these strongholds of nationalism and resistance but the independent Irish ignored the edict and pubs continued to flourish.

What could be better than whiling away the hours in a cozy tavern on a rainy afternoon or dull evening? You are sure to find easy, relaxed conversation as friends and strangers alike swap stories, share a joke or exchange a bit of harmless gossip. Simply put and borrowing from Gaelic, pubs are all about craic (pronounced crack) or having a good time in good company.

It is no surprise that Irish pub culture has been exported all over the world. Cozy bars with names like Murphy’s and O’Connell’s can be found in cities and towns from Boston to Bombay. When I lived in Switzerland I frequented Flanagan’s in Geneva’s old town, as well as Molly Malone’s in Prague and Rosie O’Grady’s in Moscow. I even shared a pint with a customer in an Irish pub in Dubai.

Outside the Emerald Isle Irish pubs don’t quite fit the traditional image of a snug little tavern. Jigs are seldom, if ever, danced and tenors rarely sign. Still and all, there is Guinness and Kilkenny on tap and the bartenders have the good looks and charm of the Irish if not the birthright. Friends gather around rustic wooden tables and exchange tall tales, enjoy easy banter and a joke or two. Hundreds or even thousands of miles from the Ireland’s emerald shores, Irish pubs can’t help but inspire craic.

This Saint Paddy’s Day, whether you recreate a pub atmosphere at home or head out for a pint, enjoy the celebration. Sláinte (to your health) and bon appétit!

Guinness Lamb Shanks
What could be more Irish than lamb and Guinness? Have a fun and festive St. Paddy’s Day!
Serves 6

4 ounces slab or thick cut bacon, roughly chopped
Coarse kosher salt and freshly ground pepper
6 lamb* shanks
1 large onion, chopped
3 garlic cloves, minced
1/2 teaspoon dried chili flakes, or to taste
4 stalks celery, cut into 1-inch pieces
4 carrots, peeled and cut into 1-inch pieces
4 parsnips, peeled and cut into 1-inch pieces
2-3 sprigs fresh thyme
1 teaspoon chopped fresh rosemary
1 bay leaf
1 1/2-2 cups Guinness
3-4 cups chicken stock
1-2 tablespoons cider vinegar
Garnish: fresh chopped mint and/or parsley

Preheat the oven to 350 degrees.

Cook the bacon in a heavy casserole over medium-low heat until crisp and brown. Remove the bacon and reserve. Pour off any excess bacon fat, leaving just enough to lightly coat the pan and reserve.

Season the lamb shanks with salt and pepper and, working in batches, brown the lamb over medium-high heat. Add more bacon fat to the pan as needed. If you run out of bacon fat, substitute with a little olive oil. Remove the lamb and add to the reserved bacon.

Reduce the heat to medium. Add the onion, sprinkle with dried chili flakes and sauté until translucent. Add the garlic and sauté an additional 1-2 minutes.

Put the lamb and bacon back into the stew pot. Add the carrot, celery, parsnips, herbs and chicken stock; raise the heat and bring to a simmer. Cover the pot and transfer to the oven. Cook at 350 degrees for 2- 2 1/2 hours or until the vegetables and lamb are tender. Add more beer and/or stock if needed.

Carefully transfer the shanks and vegetables to a deep serving platter and cover. You want a nice rich sauce and may or may not need to bring it to a boil over high heat to reduce. Whisk in the vinegar. Ladle the sauce over the lamb shanks, garnish with chopped mint and parsley and serve.

*If you’re not a lamb fan, substitute beef chuck and make a stew.

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One Year Ago – Creole Shrimp with Cheesy Grits
Two Year Ago – White Bean Dip
Three Years Ago – Warm Chocolate Pudding
Or Click Here! for a complete list of and links to all the recipes on this blog!

Who will toast and celebrate on International Women’s Day? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Want more? Click here for lots more to read, see & cook! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. ©Susan W. Nye, 2012

When the Going Gets Rough … The Tough Throw a Party & Mixed Greens with Roasted Beets & Lentils

It’s a world gone mad or at the very least a very strange winter. It gets warm and rains. Then the temperature plummets. When I wrote about this odd phenomenon a week or so ago, I figured (make that hoped) that a blizzard would hit New Hampshire as soon as the story hit the blogosphere. Even if I looked a little silly, I’d be grinning all the way down the mountain. I guess the law of opposites can’t be summoned on demand.

Living in Switzerland for a lot of years spoiled me.

The Alps are a skier’s paradise. Droughts are few and far between. Snow falls early and continues through April.

However, I do remember one winter when it refused to snow. No, it was not unseasonably warm, it didn’t rain either. The New Year came and went. Dejected skiers shared stories and pictures of holiday hikes and picnics on brown slopes under bright blue skies. January passed into February, still no snow.

Geneva is surrounded by mountains and during the drought a temperature inversion created a layer of fog. With each passing day, the fog grew thicker and thicker. There was no snow, no rain or even wind to clear the air. Just day after day of dreary, damp fog. Pollution levels skyrocketed and city health officials sounded the alarm. No one sounded an official Cranky Alert but they should have. Both then and now, I have a tendency to get cranky when winter does not act like winter. Same goes for summer and the rest of year

Anyway, it was my fourth, maybe fifth, year in Switzerland. I was young, single and had happily embraced the habit of skiing most (okay every) weekend. The exercise and fresh air was great and it was a fun way to meet people. Without snow, I was at loose ends and didn’t know what to do with myself.

I wasn’t alone. Everyone I knew was grumbling. Yes indeed, the going had gotten rough. But what to do about it? Take up skateboarding? Or hang gliding? Camp out at the movies? The perfect solution hit me around 11:30 on a Friday morning. The tough (that would be me) throw a party. There was no reason to delay; the next night was not too soon. I dubbed it my There’s-Still-No-Snow-&-I’m-Cranky Party. It was last minute so I figured I’d probably round up a handful of people. I thought wrong.

Two were tied up for dinner but promised to be there by 10:00. Everyone else accepted enthusiastically. Delighted for any distraction from the dreary weather, about a dozen queued up in less than an hour. My boss got very little work out of me that afternoon. Voicemails were returned and a few more calls were made. Word got out and not just a few extras asked to tag along. By the end of the day at least twenty people were looking forward to cramming into my little apartment.

All were commanded and promised to bring good cheer. Most brought a bottle of wine, an hors d’oeurvre, salad or desert as well. It was great fun, a welcome respite from too many grey days. The food and wine were good, the company and dancing better. The party lasted far into the wee hours. Around dawn, I threw the last few stragglers out. Now you’re probably thinking (maybe hoping) that this impromptu get-together generated some kind of kismet or good karma and broke the drought. You’re picturing those last few guests stumbling out the door into a winter wonderland. Sounds like a Hollywood movie, doesn’t it? …… I could write that, it would make a nice story, but it wouldn’t be true.

Think snow, have fun and bon appétit!

Mixed Greens with Roasted Beets & Lentils
I discovered lentil salad when I lived in Switzerland. This recipe is my latest rendition of the classic French favorite. Enjoy!
Serves 8 as an appetizer and 4 as a main course

4 medium beets, red or gold or a mix, peeled and cut into wedges
1 medium red onion, roughly chopped
Extra virgin olive oil
Sherry vinegar
Kosher salt and freshly ground pepper to taste
About 8 ounces mixed greens
Sherry Vinaigrette (recipe follows)
3-4 ounces feta, crumbled
1/2 cup pumpkins seeds or chopped and toasted walnuts

Preheat the oven to 375 degrees.

Put the beets and onion on separate sheet pans. Drizzle each with just enough equal parts olive oil and vinegar to lightly coat, season with salt and pepper and toss to combine.

Tossing once or twice, roast the beets for 30 minutes or until lightly caramelized and tender and the onions for about 15 minutes or until tender-crisp. Cool slightly.

To serve: Toss the greens with enough sherry vinaigrette to lightly coat. Put the greens on individual plates or a large platter. Spoon lentils on the greens, top with beets and onion and sprinkle with crumbled feta and walnuts.

Serve the lentils and beets warm but not hot or at room temperature. Both can be made ahead, cooled to room temperature and refrigerated. Remove from the refrigerator about 30 minutes before serving.

Lentils
Extra virgin olive oil
4 ounces thick-cut bacon, diced
1 cup dry lentils
1 medium onion, finely chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
2 cloves garlic, minced
1 1⁄2 cups chicken stock
2-3 sprigs fresh thyme
1 bay leaf
2 tablespoons sherry vinegar
Kosher salt and freshly ground black pepper

Drizzle a little olive oil in a medium saucepan, add the bacon and cook until crisp. Remove the bacon with a slotted spoon and drain. Add the onion, carrot and celery and cook for 5 minutes or until the onion start to become translucent. Add the garlic and cook for 1 minute more.

Add the lentils, chicken stock, thyme and bay leaf and bring to a boil. Reduce the heat to low; cover and simmer for 20 minutes or until the lentils are tender but not mushy. Remove the thyme twigs and bay leaf and drain any excess liquid. Add the vinegar and bacon to the lentils and season to taste.

Sherry Vinaigrette
Makes about 1 cup

1/4 cup sherry vinegar
1 tablespoon Dijon mustard
2 cloves garlic
2 tablespoons chopped shallot
1/4 teaspoon or to taste hot pepper sauce
Kosher salt and freshly ground black pepper to taste
About 3/4 cup or to taste extra virgin olive oil

Put the vinegar, mustard, garlic, shallot and pepper sauce in a blender. Season with salt and pepper and process until smooth. With the motor running, slowly add the olive oil and process until smooth.

Transfer the vinaigrette to a storage container with a tight fitting lid. Let the vinaigrette sit for 30 minutes or more to let the flavors combine. Give the vinaigrette a vigorous shake before using.

Store extra vinaigrette in the refrigerator.

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One Year Ago – Chicken Niçoise
Two Year Ago – Greek Pizza
Three Years Ago – Triple Threat Brownies
Or Click Here! for a complete list of and links to all the recipes on this blog!

Are you a skier? How are you coping with this year’s snow drought? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Want more? Click here for lots more to read, see & cook! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. ©Susan W. Nye, 2012

Escalade & Chocolate Truffles

Living in Geneva for almost two decades was a wonderful experience. It is a beautiful lakeside city and I have many fond memories of my time there. Among them is the Escalade. A cross between Independence Day, Thanksgiving and Halloween, Geneva celebrates the Escalade in early December.

While most of the ancient walls surrounding the city have disappeared, in1602 they protected the town from invasion. That’s when the dastardly Duke of Savoy laid siege on the city. Throughout the night of December 11th and 12th the Savoyards attacked, attempting to scale the walls and take over the city. The attempt to scale the walls gave the battle, and later the holiday, the name Escalade.

All seemed lost until Mother Royaume, defending the lives and liberty of her fourteen children, threw a cauldron of boiling soup over the wall and onto the invading soldiers. Burned and bruised by the steaming soup and heavy iron pot, the Savoyards realized they were no match for la Mère and the fearless Genevois patriots. They turned tail and headed back to Savoy.

Every year, Geneva takes a week to celebrate the Escalade. It is a great time to explore the Old Town. Wandering through the narrow streets and alleys, you will very likely bump into some of the descendents Geneva’s early citizens. Dressed in 17th century garb, they lead the festivities and turn the Old Town into a living museum. On the final evening of the celebration, a torchlight procession with fifes and drums winds through Geneva’s ancient cobbled streets to Cathedral Square for a bonfire. There are no fireworks but canons are fired and proclamations are read.

Since Switzerland is renowned for its wonderful chocolate, it’s only natural that Mère Royaume’s infamous soup kettle be immortalized in sweet, creamy goodness. There are lovely, little chocolate shops on every street corner. During December their windows are all filled with beautiful chocolate soup kettles or marmites. They come in all sizes and are crammed full of marzipan vegetables and other sweets.

Many Swiss families celebrate the Escalade with a dinner. The traditional menu includes soup, of course, plus turkey, cardoons, a relative of the artichoke, and a giant chocolate marmite. At the end of the dinner, the oldest and youngest at the party take a rolling pin and smash the chocolate marmite. Chocolate and marzipan fly and everyone scrambles to collect the sweets.

I don’t know why, I’m not sure if anyone knows why but Escalade celebrations include a sort of Trick or Treat. Children dress in costume, ride the tram, go door-to-door and even wander through a café or two singing the Escalade song. This song has a seemingly endless supply of verses but my sources tell me there are really only sixty-eight. In appreciation friends, neighbors and as well as hapless bystanders hand out coins and candies. Or maybe it’s a desperate attempt to stop all that singing. I did discover on more than one occasion that the young Genevois will continue to sing and sing, and sing some more, until you give them a treat.

Enjoy the holiday season with a big cauldron of soup or maybe some Swiss inspired chocolates!

Bon appétit!

Chocolate Truffles

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Use good quality chocolate, preferably Swiss, to make luscious truffles for the holidays. Enjoy!

Makes about 4 dozen truffles
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16 ounces dark chocolate
1 cup heavy cream
1/2 teaspoon cinnamon
2 tablespoons cognac (optional)
2 tablespoons brewed espresso or very strong coffee
1 teaspoon pure vanilla extract
16 ounces milk or white chocolate

Chop the semisweet chocolate and put it in a heavy sauce pan with the cream and cinnamon. Cook over very low heat, carefully whisking the cream and chocolate together, until the chocolate melts.

Transfer the chocolate cream to a bowl and whisk in the cognac, espresso and vanilla. Chill in the refrigerator, stirring a few times, for 2 hours or until the chocolate mixture is thick and firm enough to scoop.

Line a baking sheet with a silicon mat or parchment paper. With a mini ice cream scoop or 2 teaspoons, make dollops of chocolate and place them on the baking sheet. Refrigerate for 30-45 minutes or until firm enough to roll into rough balls.

Place the chocolate balls in the freezer for about one hour or until very cold.

Chop the milk (or white) chocolate and melt half of it over very low heat in a heavy sauce pan. Remove from the heat and add the remaining chocolate. Let the chocolate sit for a few minutes to melt. Stir to combine.

Dip the cold chocolate balls in the melted chocolate until completely covered. Place them on the silicon lined baking sheet. Let the truffles set for a couple of hours or overnight in the refrigerator.

About a half hour before serving, remove the truffles from the refrigerator and let them sit uncovered. Serve at room temperature.

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One Year Ago – Smoked Salmon Mousse
Two Years Ago – Roasted Beans
Three Years Ago – Winter Soup with Pasta, Beans & Greens
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© Susan W. Nye, 2011

Thanksgiving Special – Five Course Dinner with a Little French Flare

This week, I’m sharing three different menus to help you create your perfect Thanksgiving feast.

Whether you and your family are hungry for traditional New England fare, a five course French bistro dinner or a rustic Italian feast, I’ve decided the turkey is sacrosanct  but the rest of the dishes are fair game. I’ll be doing a bit of mixing and matching and taking dishes from all three of these menus. Feel free to do the same!

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I lived in Switzerland for almost two decades. While I was there, I liked to serve a five course Thanksgiving dinner with a foot on each continent.

Start with soup!
Fall is mushroom season in France and Switzerland so I always started my Thanksgiving feast with Wild Mushroom Soup

Move on to the main event!
The star of the show is still the Roast Turkey. And no, don’t skip the the Cranberry Sauce. When serving a five course dinner, it’s important to pace yourself. Instead of stuffing and a couple of veggies, combine them with a delicious Savory Butternut Squash & Swiss Chard Bread Pudding. It’s one of my favorite festive cold weather dishes.

Time for salad!
The French typically eat their salad after the main course. A lovely salad will add a special touch to your bistro Thanksgiving. Mixed Greens with Roasted Grapes, Olives and Feta is a great choice.

Cheese please!
My cheese of choice for my Thanksgiving dinners in Switzerland was always Vacherin Mont d’Or. It hit the market in mid-September and was beautifully aged and at its best by mid to late November. You can find it on-line or serve a platter of your favorite cheeses.

For a sweet finish!

It was such a hit last year that I’m baking it again! My Rustic Apple Croustade is just wonderful.

The Game Plan

Now:
If you haven’t done it yet, order the turkey! If you want to try Vacherin Mont d’Or, order it on-line. With any luck it will arrive in time for Turkey Day.

Saturday morning before Thanksgiving:
Finalize your menu, gather your recipes and make your shopping list. Check it twice. Pick up any and all nonperishable items and everything with a long expiration date at the supermarket and farm stand.

Sunday:
If you don’t already have a batch in the freezer, make the Wild Mushroom Soup but don’t add the half & half. Cool and store the soup in the freezer until Thursday morning.

Monday:
Find 10 or 15 minutes to make the Cranberry Sauce.

Tuesday:
Set the table and pull out your serving dishes.

Wednesday:
It’s Thanksgiving Eve, time to move into high gear. Check and double check your lists and head to the store. Pick up the fresh turkey, perishables, flowers and anything you forgot on Saturday.

Prep the bread pudding and store it in the refrigerator.

Roast the grapes and onions for the salad, cool and store covered in the refrigerator. Pit and slice the olives, cover and store in the refrigerator. Make the vinaigrette. Toast the pecans, cool, cover and store at room temperature.

Turkey Day:
First thing in the morning, bake the apple croustade. Your menu may have its roots in France but the house will smell like Thanksgiving.

Don’t forget to remove the mushroom soup from the freezer. Put it in a large soup pot to thaw.

If you haven’t already, check your recipes and, based on your dinner hour, make a list of start times for each and every dish. If you haven’t already, think about assigning tasks to friends and family. Wine aficionado and foodie friends will be happy to lend a hand.

About a half hour before it’s time to shove the turkey into the oven, remove it from the refrigerator. Quarter a lemon or orange and onion and put them in the turkey’s cavity. Tie and truss the bird. Do not forget to remove the neck and bag of giblets from the turkey’s cavity.

While the turkey roasts, make broth for the gravy with the turkey neck and giblets.

As dinner time approaches, bake the bread pudding. Finish making the soup. Remove the cheese from the refrigerator and let it come to room temperature.

When the turkey has finished roasting, remove it from the oven and let it rest for about thirty minutes before carving. Or better yet, I suggest you forget the flour and roux and make a giblet sauce instead.Make the giblet gravy and keep it warm.

Carve the turkey and cover it to keep warm. Keep the bread pudding warm. Follow my Nana Nye’s example and put the apple croustade back into the oven which is off but still warm.

Ladle the soup and dinner is served! Relax and enjoy. A five course dinner is a marathon of small portions not a sprint. If you’ve got a large group, serve family style. It won’t take forever to get everyone served, if you pass two platters or bowls of everything. Start dishes at both ends and in the middle of the table. Take your time between courses and let the conversation and laughter flow.

Bon appétit and Happy Thanksgiving!

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What are you cooking for Thanksgiving? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below.

Want more? Click here for more seasonal menus! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2011