Been a Long Time....

Life has spun out of control...many good things and some not so good. On the good side....on October 22, 2010 my wife and I welcomed Bodhin James into the world. At 9lbs 7oz and 22", he is loved, kissed and embraced every day. On the not so good side is the adjusting to the new rhythms of life with a 3rd child.

Thanksgiving was great and the recipes are what prompted me to write tonight.

Sweet Potato Souffle

• 3-4 lbs Sweet Potatoes
• 2/3 cup of brown sugar
• 6 Tbsp Melted Butter
• 1 cup of evaporated milk (I used Rice Milk and it works as well)
• 2 eggs lightly beaten
• 1 1/2 tsp Cinnamon
  
• 1/2 tsp Cloves
• 1/2 tsp nutmeg
• 1 cup marshmallows
• 1 cup pecans

Peel, cube and roast the sweet potatoes in teh oven on a sheet pan at 400 for about 45 minutes or until they are soft (I coat with oil). When done, cool slightly, then in a large container, mash to a smooth consistency. Add sugar, spices, milk and butter and mix completely. Add eggs and combine. Fold into a 9x13 casserole dish and cook at 350 for 35 minutes. While it is cooking, combine the marshmallows and pecans. Once 25 mintues pass, put the mixture on top of the casserole and cook for the last few minutes unitl the marshmallows are melted and starting to brown. Serve hot.

And yet one last Thanksgiving Recipe

Sausage Apple Cranberry Stuffing

• 3 cups leeks, sliced finely (about 3 large leeks)

• 1.5lbs Sausage (out of casing)
• 3 large Granny Smith Apples (peeled, cored and diced)
• 2 cups celery (sliced)
• 2 cups dried cranberries (rehydrated in boioing water for 10 mintues)
• 4 Tbsp Butter
• 1 cup parsley (chopped)
• 3 Tbsp Rosemary (fresh, chopped)
• 3 Tbsp Sage (fresh, chopped)
• 2 Tbsp Poultry Seasoning
• 6 cups bread crumbs (large pieces)
• 4 cups Chicken Stock
  

In a large skillet, cook the sausage breaking up the larger pieces with the back of the spoon. When cooked, remove with a slotted spoon and place on a paper towel. To the pan, add the butter, apples, leeks and celery and saute for 2-3 minutes. Add in Rosemary and Sage and combine, remove from heat and add to sausage. Add drained, re-hydrated cranberries and mix. Add in breadcrumbs and start adding chicken stock 1 cup at a time. The mixture should be damp but not dripping