I found the best way to be Thankful for a great meal is to eat with the thought that I can always go back for more. Therefore, I found that if I reduce the portion size of the varieties of goodness that is put before me, I satisfy my hunger needs and feedback. As a culinary professional who sits down to a meal which is crafted for you at home or when you’re out, everyone wants to know what you think! Personally I take smaller portions so I don’t fill up on the assortment and because there are always so many favorites to choose from. I enjoy cooking whether professionally or at home anytime. And when cooking for family, I have the ear -n – taste buds of many.

One of my favorite ways to prepare turkey is to bone it or cut it up and cook the dark meat separate from the breast meat. Usually I place stuffing under the skin of the breast meat and roast them each, the bones are use to create a stock and the dark meat is slowly braised with root vegetables that enhance the flavor of the meat. The cooking time is reduced considerably as well as space in the oven. (I can braised on top of the stove) The key to a successful dinner is to plan, prep and delegate so you can enjoy your meal almost as long as it takes to prepare and hopefully the company you are with. What do you do to prepare for a memorable meal?

Ciao, Bernard

As the first of the eating sensations approaches I am considering what type of menu to prepare. One of the best ways to start off your Thanksgiving dinner for example is a simple soup. This menu option is one that can be created in advance and crossed off the list with a sigh of relief. I think soup can be a meal in itself; original, seasonal and always satisfying! (If made correctly) Yes, it is like any thing you cook, if you don’t give it a bit of love you can screw it up.  What I enjoy about making soup this time of year is the abundant supply of firm whole squash available. The numerous varieties, their taste and textures add to the creativity of anyone’s imagination. The following recipe is one you can produce with ease’ take pride in and if its your contribution to the family gathering, it taste better when it sits for a day or so and the flavors have time to come together. The garnish is a bit different, but don’t tell your guest, let them think it’s ……

Butternut Squash Soup                               Serves 6

Ingredients                                                        Preheated Oven-350

• 1 medium butternut squash (about 2 1/4 pounds)
• Nonstick vegetable oil spray
• 1 medium onion, chopped (about 1 cup)
• 1 tablespoon freshly grated ginger, optional
• 2 tablespoons canola oil
• 3 cups vegetable broth
• 1-2 cups water, as needed
• Salt and pepper to taste
• Tofu cream for garnish (RECIPE FOLLOWS)

Directions

• Cut squash in half lengthwise, and scoop out the seeds. Arrange the halves cut side down in roasting pan that has been sprayed with nonstick vegetable oil spray. Bake squash in the oven for 40-45 minutes or until very tender.
• Set aside to cool. When the squash is completely cool, scoop the flesh from the skin.
• While the squash is baking, cook the onion and the ginger in the oil in a saucepan, over moderately low heat, for 5 minutes or until the onion is softened,
• Add the broth and simmer the mixture for 10 minutes, covered.
• Add the squash pulp to the sauce pan. Transfer the mixture to a blender or food processor, in batches, and puree until smooth. Add enough water to achieve the desired consistency, and salt and pepper to taste. Return the soup to the sauce pan and cook over moderate heat until it is hot. Garnish each portion with the heaping teaspoon of “tofu-sour cream.

Jalapeño Tofu Cream

Ingredients

• 1 pound of tofu, firm
• 2 tablespoons of brown rice vinegar
• 1 tablespoon of jalapeno or more if desired
• 1/2 teaspoon of sea salt
• Water or Vegetable stock to blend, about 1/3 cup
• 1 bunch of chives, sliced thinly

Directions

1. Steam or boil tofu for 3 minutes. Then blend with other ingredients. Add chives as a garnish minced fine.

Soup recipes are those that are passed down through the ages from family members and each member seems to add there own twist. I think this course is one of those that help’s to get you cooking, because as you master the art of making a great soup, even if it takes a bit of time, it opens you up to being in the kitchen and crafting something from the heart. What’s your favorite soup or where do you go for the best soup in town?

Yes, you read that right! Slash has released “Paradise City” with Fergie and Cypress Hill. Check it out below and judge for yourself if it is good or not. No word if this track will make it onto his solo album “Slash & Friends”.

As it gets a bit cooler out some of us stay away from the grill. I for one and a few folks I know keep grilling all year, unless there are multiple inches of snow! Lately I have been having a lot of fun on the grill and I thought about how uncomplicated grilling can be. It saves time, clean up and more than likely adds to the flavor of your ingredients. With football season in full swing, grilling is one of the best means of creating something great to cook. And for tailgating, a grill is one of those great tools some can’t do with out, most cooks agree, that the more you use it- the better you get at it!

On our “you tube channel”, thanks to Lee, we have a host of great “how to” videos including seafood, beef, and vegetable recipes, http://www.youtube.com/user/CookingwithBernard (click to view)

We want to know how you use your grill and what your best or worst grilling story is!!