Sara Foster in November's Better Homes & Gardens

This woman is a genius.  I spotted her @ the Durham location just last Saturday, and yes, I was a little star struck.  Go get the magazine if you want some fabulous and trusty recipes for Thanksgiving 2011.

Unusual Pairing

Soup, meet Pumpkin.

Pumpkin, meet Soup.

What began as a slightly awkward first date has evolved into a committed relationship ready to grace your Thanksgiving table.  This recipe caught my eye last year, and as I was trying to decide what to make for Sunday dinner with E, I began staring at cans of pumpkin puree in my pantry.  Then the light dawned and the music played and I knew it was time for Rachael Ray's

Pumpkin Soup with Chili Cran-Apple Relish

Rated 236 times with a score of 5 stars on Food Network, this recipe is far from a classic chowder or run-of-the-mill bisque.  I felt like I was making a soup that could easily appear on a seasonal menu at one of my favorite restaurants. My only modifications were to puree the soup with my trusty immersion blender before stirring in the cream and then adding just a smidge of ground cinnamon and cloves, with a smidge falling somewhere between a pinch and a tidbit.  Just keep testing it till your taste buds are happy.  Served alongside some oven roasted broccoli and honey wheat bread (sometimes I think I really might be a closet vegetarian), the soup is greatly enhanced by the smoky-tangy-sweet relish, contributing texture and flavor from an unlikely combination of ingredients.

Pumpkin Possibilities

There are pumpkins on my porch.  There is pumpkin spice creamer in my fridge.  There is a pumpkin candle on my trunk.  Can you tell pumpkins make me happy?  Even more, they bring out all kinds of fun in fall cooking.  Here are some of my favorite uses for one of these:

Penne with Pumpkin Cream Sauce

I'm not even sure how many times I have made this pasta.  At least six times.  In fact, I actually just made this the other day, and added some cremini mushrooms (after the onions saute for about 2 minutes, then add the mushrooms for about 5-7 minutes...you'll need a little bit more butter or olive oil than the original recipe calls for).  I also opted for whole wheat penne, and while I'm all about the whole wheat, whole grains, all the grains, I just don't like the texture of it in pasta.  I just don't.  Maybe you all have found a brand that doesn't taste gritty.  Let me know.

Pumpkin Cheesecake

A Paula Deen triumph.  Why?  Abundant cream cheese, buttery graham cracker crust, and, well, it's just good.  And bonus: no water bath required.

Pumpkin Scones

One of many versions of my favorite scone recipe from Foster's Market.  The semi-sweet chocolate chips add just the right amount of oomph.  I hereby declare "oomph" to be a culinary adjective.

What will be my next adventure with a can of pumpkin puree?  Possibilities abound, and I have a few recipes, mostly dessert-oriented, in store.  At this point, I do intend to serve Caramel-Pecan-Pumpkin Bread Pudding (a recipe from a '09 Southern Living) to my supper club girls in November.  I'll let you know how it goes. With a picture, of course.

How about you?  What is your favorite way to use this fall favorite?  Do tell.  And share the recipe. I still have four cans in ye ol' pantry, and I'll happily swing by a Trader Joe's for more. 

Non-Foodie Nugget: Pan Am

I remember watching Catch Me if You Can and thinking what an intriguing time in U.S. history, when air travel wasn't a cattle call, when pilots were heralded as celebrities, when stewardesses coiffed their hair just-so.  Now I'm no fool; I know that those gals with the white gloves paint a pretty picture of a much more complicated existence, but well, this whole airline glamour thing has hooked me just the same.  Enter: Pan Am.

I was dubious at first.   Seriously, what show can sustain audience attention with merely four gals traversing the globe in their perfectly tailored blue suits?  Surely it won't have depth, complexity, or even basic interest.  Without a pause, I predicted the show would turn into some sort of hybrid Grey's Anatomy meets Melrose Place in the friendly skies.  

I was wrong.  Here are some key reasons why I am hooked:

1. Historical context (from evacuating Cuba to post traumatic stress from WWII)
2. An endearing and believable relationship between sisters Laura and Kate
3. CIA spy games (never saw that coming...probably my favorite part)
4. European cities in all their glory
5. Christina Ricci's spunk and sassiness playing Maggie Ryan
6. Amazing hair and make up
7. Defiance of stereotypes from the 60's 
8. Stunning costumes

Ok, so #6 and #8 are a bit girly, but that's the other great thing about the show...it has just enough girl appeal and guy appeal to make a great date for you and that special someone.  So grab your remote and get ready to watch it.  It comes on tonight on ABC* @ 10:00 p.m.**

*For those of us who don't have cable, it's on Hulu and ABC.com tomorrow.

**For those of us who don't stay up that late, it's on Hulu and ABC.com whenever you want to watch it.

And now beginneth the season of soup

Ahh, soup.  Tomato base.  Broth.  Noodles.  No noodles.  Cream of whatever.  Bisque = bliss.  Pureed.  Chunky. Throw in the veggies, shredded chicken, crab meat, a good dollop of sour cream or whatever (not all at the same time, of course), and I'll eat it.  It's fitting to call me the Bubba of soups.  Please tell me you caught that reference...

There's just something about all that wonderful warm goodness in one pot, and my Martha Stewart dutch oven has been doing a stellar job of being that go-to pot.  Monday evening it delivered a hearty bowl of chili to each girl in small group, and last night, the pot brought out a new favorite, Village Tavern's Tomato Basil Soup.

Quick segue with a purpose: have any of you ever been to Le Madeline?  It's a cutesy French cafe chain that feels nothing like a chain, and on my first visit to one in Atlanta, I tried their tomato basil soup and it defined "divine."  I liked this stuff so much that when I visited some friends in Texas and went to a location there, I bought some of the soup (a hefty $12/pint) only to have it confiscated at the airport.  Darn safety precautions.  I now know to put liquid items in checked baggage.  Lesson learned.

Well, with no Le Madeline nearby and two pints of divinity in the trash in the Dallas/Ft. Worth airport, what's a girl to do?  Solution: my dear friend Amber.  She made this soup for me (and a very similar sandwich) earlier in the year, and after one spoonful, I basically demanded the recipe.  Not demanded in the arm wrestle kind of way, but more like the I-gotta-have-this-recipe-or-we-won't-speak-again kind of way.  Of course, sweet Amber promptly responded and now having made it twice with fabulous results each time, I put this recipe in your hands, no demanding necessary.

The soup is satisfying enough on its own, but it happily pairs with just about anything, including a super fun version of grilled cheese.  I almost feel silly sharing the recipe below as it really is so easy, but just in case you want to know the steps, follow along.

Cheddar Cheese Panini with Granny Smith Apples
Simple, simple, simple.  Here's what you need:

Slices of fresh Italian bread
Sharp cheddar cheese, sliced thinly (1/4")
1 Granny Smith Apple, sliced thinly (1/4")
Softened butter
Grill pan

1. Preheat your grill pan on medium-low heat (on a gas burner; try medium on electric).  
2. Butter one side of each slice of bread.  
3. On the non-buttered side of one piece of bread, layer cheese, then apples, then more cheese followed by the other piece of bread, buttered side facing out.  
4. Place the sandwich on the grill pan and press down with a spatula.  Simply watch for the cheese to melt on the side closest to the pan.  Once it's melted, flip the sandwich and press down.  
5. Wait again for melted cheese, then remove, slice in a fancy diagonal cut and enjoy (and then sit back and be proud of the fact that you've made a delicious sandwich without the fancy schmancy panini press).