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Hello my Foodie Friends!

Back to school time brings back memories of my childhood and the chaos of getting five children to do their homework, eat dinner, brush their teeth and get to bed every school night. I often reminisce about the work my mother had in raising three boys and two girls. The family dinner was a very important mealtime during my childhood. Especially with going back to school, my mother was insistent that we were home and ate as a family. She often had to explain why she chose a particular meal choice or why she wanted us to wash our face, hands, neck and ears before dinner. My mother was very patient but always used her standard answer to any of these questions; “I’m your mother that’s why.” The biggest thing for my mom was to have the whole family eat dinner together. Even if Dad had to work late, she would have us wait. To tide us over she would let us snack on a glass of milk or some fruit. We would have an apple, pear, peach or plum. No crackers or bread. Having dinner with freshly washed kids and a great meal ready for my Dad was a sense of pride for her. Dinnertime was special. During dinner, there was not a lot of conversation but my father would look at my mother with a very tired smile and say “you are the best.” I think about these meals we had together often.

I know it’s maybe not popular but if I was asked, what’s important for the American family, I believe it’s sitting down and having that meal together every night. Chances are, when you think “family dinner” you imagine hearty, hot, home-cooked meals, served nightly. Perhaps rethink out your expectations and take some of that pressure off. Maybe you commit to gathering for a meal once a week, possibly every Friday evening. The point is to eat together — regularly. I can honestly speak to this challenge. My wife and I were two ships passing in the night. Our lives were filled with long days, and the balance of sporting events and after-school activities for our children. Dinner time was very much a challenge. Look at your family’s schedules – is there one night that looks more manageable than the others? If so, make that “family meal night.” Put it on everyone’s calendar and plan on being home at a certain time.

Whether it is to make those hearty soups and stews, tender roasts, or cozy desserts and treats, there is no end to the joy this time of year brings to cooks, both novice and professional. Having the proper tools will make your time in the kitchen even more enjoyable and easier is important. There’s nothing better for enjoying this season than being well equipped. Here are the essential tools for cooking your autumnal delights.

Dutch oven: I have made countless recipes with my Dutch oven and it
truly has paid for itself over time. Its versatility allows you to move from stovetop to oven effortlessly. The lid is heavy and provides a tight seal that’s ideal when using the oven. It’s a must if you love soups and stews.

Digital instant-read thermometer: In all my years of cooking, I have found this thermometer to be the most efficient way to ensure temperature accuracy when cooking products. I use this tool all the time; it is essential in my kitchen, especially this time of year.

Parchment Paper: With all the baking and roasting that goes on in the Fall, parchment paper is a must. Parchment paper creates a non-stick surface and allows for easier clean-up. You can cut the rolls of paper to fit a baking sheet or baking pan.

Baking sheets: I use baking sheets all the time and for so many different recipes. Consider adding a baking grid that can be used as a cooling rack for cookies - and is also great for using in tandem with the baking sheet for crisping bacon, draining fried food, or making wings.

Mandoline Slicer - Why you need It: A mandoline slicer is perfect for quickly preparing fall favorites like apple crisps, vegetable gratins, and salads. This tool allows you to slice fruits and vegetables with precision, ensuring even cooking and a professional presentation.

Chef Knife: A sharp knife is a true kitchen essential. Well-balanced options make chopping, slicing, and dicing effortless, saving time and frustration.

Potato Ricer: If you are looking for smooth mashed potatoes like the pros make, you need a ricer. It gives the fluffiest spuds with the least handling, and you do not even have to peel your potatoes first. Once you try it, you’ll want to make mashed potatoes all year long.

The Smooth Operator/ an Immersion Blender: Say goodbye to awkwardly transferring hot soup to a regular blender! An immersion blender allows you to purée soups directly in the pot, creating velvety smooth textures for creamy tomato soup, butternut squash soup and more. It’s also great for making quick sauces and dips.

With the right kitchen essentials, fall cooking feels less like a chore and more like a joy. A few well-chosen tools can transform everyday meals into something memorable. We all know that families should eat together, but sometimes it’s tough to find the time. Work, school, sports practices and other obligations all seem
to get in the way. As we all are working through our hectic schedules, remember that family time is the most important time. Eat together as a family, share stories, talk about your day, listen to each other, enjoy good food, and remember to compliment the chef. Bring your family together for at least an hour a day. Mealtime is family time. Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place to get the cool tools you need for your family dinners.

Remember my Foodie Friends:                 “Life Happens in the Kitchen.”

Take Care, John & Paula

Turkey Pot Pie

INGREDIENTS

  • 1 sheet frozen puff pastry

  • 1/2 cup milk

  • 1 beaten egg

  • 2 (11 oz) cans condensed cheddar cheese soup

  • 2 (10.75 oz) cans cream of celery soup

 

• 1 large skinned, cooked, boned and cubed turkey

• 2 medium diced onions

• 2 cups cooked diced butternut squash

• 2 cups cranberry sauce to taste • Salt and pepper

INSTRUCTIONS

1. Preheat oven to 350 °F.

2. To make the crust, dust surface with flour. Cut 1 sheet of frozen puff pastry into 1-inch strips, 8 inches long. On a large cookie sheet, weave strips into a lattice large enough to cover each pot pie. Mix egg and milk together and brush onto each lattice square. Bake for 5 minutes. Dough will rise and turn light golden brown. Set aside until ready to assemble pies.

3. In a large saucepan heat the milk and soups. Stir in turkey, onion, squash, cranberries and salt and pepper. Bring mixture to a boil. In an oven-proof pot, fill with mixture and top with the pre-cooked lattice square. Bake at 350 °F for 5 minutes until bubbly and puff pastry is deep golden brown.

Cook’s Note: Cutting the puff pastry with a fluted-wheel creates elegant edges.

Good substitutions for cheddar cheese soup are cream of chicken soup and cream of mushroom soup.