Ingredients

• 55 grams butter (3 tablespoons plus 2 teaspoons)
• 35 grams Parmesan (1/3 cup), grated
• 20 grams minced shallot (2 tablespoons)
• 45 grams flour (4 tablespoons), sifted
• 1 ½ cups milk
• 3 grams salt (1/2 teaspoon), more as needed
• Pinch of freshly ground white pepper
• Pinch of nutmeg
• 6 large egg yolks
• 7 large egg whites
• 1 gram cream of tartar (1/8 teaspoon)
• 100 grams Gruyère cheese (1 cup), grated
• 1 good-size black or white truffle, grated (optional)

Directions

1. Using 10 grams (2 teaspoons) butter, grease a 2-quart soufflé dish. Dust with 12 grams (2 tablespoons) Parmesan. Heat oven to 400 degrees with rack positioned in the lower third.
2. Make the béchamel: Place a strainer over a large bowl and set aside. Heat remaining butter over medium heat in a heavy medium-size saucepan. Add shallot and cook, stirring, until softened (do not brown), 2 to 3 minutes. Stir in flour and cook, stirring, for about 3 minutes, until smooth and bubbling, but not browned. It should have the texture of wet sand. Remove from heat and whisk in milk all at once. Return to heat and bring to a simmer while whisking. Continue to whisk until mixture begins to thicken. Turn heat to very low and simmer for 5 to 10 minutes, stirring often with a whisk and scraping bottom and edges of pan with a rubber spatula. The sauce will be quite thick and should have no taste of raw flour. Add 3 grams ( 1/2 teaspoon) salt, the white pepper and the nutmeg. While it is still hot, strain sauce into the large bowl.
3. Immediately beat egg yolks into sauce, one at a time. Adjust salt and pepper.
4. In a stand mixer or using electric beaters, begin beating egg whites on low speed. When they begin to foam, add cream of tartar and a pinch of salt. Continue to beat until they form stiff but not dry peaks. Be careful not to overbeat or egg whites will fall apart when you fold them into sauce, which will make your soufflé mixture grainy.
5. Using a large rubber spatula, stir a quarter of the egg whites into sauce. Stir in Gruyère, remaining Parmesan and truffle if using. Gently fold remaining whites into mixture, working rapidly but gingerly so whites don’t collapse. Carefully spoon or pour mixture into prepared soufflé dish and place dish on a baking sheet.
6. Place in oven, turning heat down to 375 degrees as soon as you close the oven door. Bake 30 to 35 minutes, until soufflé has puffed above the top of the dish, and soufflé top is golden brown. Turn off oven. If desired, let sit 5 minutes (the sauce in the middle will thicken slightly, but the soufflé will remain puffed) or serve at once. The center of the soufflé should be saucy. When you serve the soufflé, spoon sauce from the middle over each fluffy serving.

I've searched the archives and found a bunch of Thanksgiving related links for you as you prepare for a house of in-laws that you didn't really want coming over anyways but now you have to cook for. While I can't take your in-laws off of your hands, I can make it a little easier for you with some recipes and tips posted here. Hope this helps!

Tips

• How to make gravy without the lumps
• How to Choose a Turkey
• How to Deep Fry a Turkey
• How to Roast a Turkey
• How to Stuff a Turkey
• Thanksgiving on a Budget
• How to Cook a Thanksgiving Dinner
• Three alternative Thanksgiving dishes

Recipes

• 101 Cookbooks has a wide section of unique Thanksgiving recipes
• Two Layer Pumpkin Cheesecake Recipe
• Creamed Turnip Recipe
• Sautéed Green Beans Recipe
• Holiday Mashed Potato Recipe
• Herb Roasted Turkey Recipe
• Traditional Stuffing Recipe
• Turkey Gravy Recipe
• Cranberry Salsa Recipe
• Turkey Chili Recipe
• Pumpkin Pie Recipe
• Pumpkin Pie Dip Recipe

You can also explore The Cooking Blog deeper by browsing the Thanksgiving, turkey, and holiday tags.

Ingredients

• 2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup butter or 1/2 cup margarine, melted
• 1 (8 ounce) package cream cheese, softened
• 3/4 cup sugar
• 1 (12 ounce) container non-dairy whipped topping, thawed
• 1 (3 1/2 ounce) package instant chocolate pudding mix
• 1 (3 1/2 ounce) package instant butterscotch pudding mix
• 3 cups milk

Directions

1. Combine graham cracker crumbs, 1/4 cup sugar and butter.
2. Press firmly onto the bottom and sides of a 9-inch pie plate.
3. Blend together the cream cheese and sugar; mixing well.
4. Fold in half the nondairy whipped topping.
5. Spread mixture in the crust-lined pie plate.
6. Whisk together the pudding mixes and milk; mixing well.
7. Spread on top of the cream cheese mixture.
8. Top with the remaining nondairy whipped topping.

Ingredients

• 50 ml olive oil
• 1 small butternut squash, peeled, seeded and cubed
• 2 carrots, cut into thick rounds
• 1 large parsnip, cubed
• 1 small swede (rutabaga), cubed
• 2 leeks, thinly sliced
• 1 onion, quartered
• 3 bay leaves
• 4 thyme sprigs, plus extra to garnish
• 3 rosemary sprigs
• 1.2 litres of vegetable stock
• salt and freshly ground pepper
• sour cream, to serve

Directions

1. Preheat the oven to 200 degrees Celsius.  Put the olive oil in a large bowl.  Add the prepared vegetables and toss until coated in the oil.
2. Spread out the vegetables in a single layer on one large or two small baking sheets.  Tuck the herbs among the vegetables.
3. Roast for 50 minutes until tender turning the vegetables occasionally to ensure they brown evenly.  Remove from the oven, discard the herbs and transfer the vegetables to a large pan.
4. Pour the stock into the pan and bring to the boil.  Reduce the heat, season to taste, then simmer for 10 minutes.  Transfer the soup to a food processor or blender (or use a hand blender), and process for a few minutes until think and smooth.
5. Return the soup to the pan to heat through.  Season and garnish with a swirl of sour cream.  Garnish each serving with a sprig of thyme.

 

Don’t know what to do with your leftover turkey? Give it a southwest twist with this tasty recipe.

Ingredients:

• 8 dried Guajillo chilies, seeds and stem removed
• 1 15-oz. can fire-roasted diced tomatoes
• 6 garlic cloves
• 2 tablespoons Extra Virgin Olive Oil
• 4 cups chicken stock
• 1/4 teaspoons sugar
• 8 Oz. Tortilla Chips
• 4 whole eggs, whisked in a bowl
• 1 large yellow onion, diced
• 1/2 lb. leftover roast turkey, cut into cubes
• 1/2 lb. thick-sliced smoked bacon, cooked crisp and broken
• 2 cups Oaxaca or Mozzarella cheese, grated
• 1/2 cup Queso Anejo or Cotija Cheese, grated
• 1/2 cup cilantro, chopped
• 1/2 cup Mexican Crema
• 1 avocado, peeled and sliced

Directions

1. In a 350-degree oven, toast the chilies for about a minute. Remove from oven, place in a covered pot over low heat with 1/2 cup of the chicken stock and simmer for 10 minutes. 
2. Transfer the chilies to a blender with the garlic, diced tomatoes and one cup of chicken stock and blend to a smooth paste. 
3. Heat a medium-sized pot over high heat, add the olive oil and when it begins to smoke add the paste. 
4. Stir constantly until it begins to thicken, about 4 to 5 minutes. Add the remaining chicken stock and sugar and simmer slowly for about 20 minutes, stirring frequently to prevent sticking. 
5. In a skillet over medium heat, scramble the eggs until they are done but not too hard. Remove and set aside. In a large bowl, toss the chips with all of the sauce. In a casserole dish, place a layer of 1/3 of the chips followed by 1/3 of the turkey, bacon, scrambled eggs, onions, cilantro and two cheeses. 
6. Repeat process two more times, leaving off the cilantro on the top layer. Place the casserole dish in a 375-degree oven for 15 minutes until the cheeses are melted. 
7. Remove from the oven, spoon onto plates, garnish with sliced avocado, drizzle with cream and sprinkle with the remaining cilantro.

Ingredients

• 2 tablespoons vegetable oil
• 1/2 onion, diced
• 1 tomato, diced
• 10 large roasted green chile peppers,
• seeded and chopped
• 1/2 cup shredded queso asadero (white
• Mexican cheese)
• 1/4 cup shredded Monterey Jack cheese
• 1/4 cup milk
• salt to taste

Directions

1. Heat the vegetable oil in a skillet over medium heat. Stir in the onion and tomato; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the green chile; cook for 2 minutes then stir in the cheese and milk. Reduce heat to low and simmer, stirring frequently, until the cheese has melted.

Ingredients:

• 1 ½ Pound White Fish, Halibut, Seabass, or Cod, cut into fingers about 3 inches long and ½” thick.
• 1 Tablspoon Olive Oil
• pinch Salt
• pinch Black Pepper
• 1 ½ Cups Shredded green cabbage
• ½ cup Shredded red cabbage
• 1 Grilled lime, juiced
• 2 Tablespoons Cilantro
• ¼ Cup Mayonnaise
• 2 Tablespoons Buttermilk
• 1 Jalapeno, chopped
• 1 Teaspoon Garlic Salt
• 1 Bag Tortilla Chips 
• 1 Jar Restaurant Style Salsa
• 8 Whole Corn Tortillas
• 8 Lime wedges

Directions

For the Fish:

1. Preheat the grill 
2. Coat the fish with oil and season lightly with salt and pepper.
3. Place the fish flesh side down on the grill
4. Only flipping once, cook the fish 2-3 minutes on the first side and about 1 minute on the second side.

For the sauce:

1. In a mixing bowl, combine the mayonnaise, buttermilk, grilled lime juice, cilantro, jalapeno and garlic salt. Mix in the two cabbages and set aside in the refrigerator.

To assemble:

• Brush the tortillas very lightly with oil or spray with pan coating. Grill the tortillas for about 30 seconds on each side to soften.
• Place about 2 Tablespoons of the slaw in the center of the tortilla, top with two pieces of fish, top the fish with 1 Tablespoon of salsa and crush a few of the chips over the top and fold over to make the taco.
• Serve with lime wedges on the side.

Ingredients

• 1 cup low-fat mayonnaise
• 1 cup low-fat sour cream
• Juice of 3 limes
• 4 cloves garlic, crushed
• 1 ½ cups finely chopped fresh cilantro
• 1 ½ cups finely chopped shallots
• 5 tsp hot pepper sauce, or to taste
• Salt and freshly ground white pepper to taste (optional)
• 1 bag tortilla chips

Directions

1. In a medium bowl, combine mayonnaise and sour cream. Add lime juice, garlic, cilantro, shallots, hot pepper sauce, salt and pepper. Chill until serving.

Ingredients

• 1 bunch of broccoli, cooked
• 6 eggs
• ½ cup milk
• 1 jar Salsa Con Queso
• 1 jar Salsa
• 1 bag restaurant style tortilla chips

Directions

1. Combine all ingredients in a round heat-safe dish. Bake in 350 degree oven for 20 minutes. Serve with salsa.

Ingredients

• 1 cup mayonnaise
• ½ cup sour cream
• ¾ cup crumbled blue cheese
• 2 tbsp lemon juice
• 1 red pepper, finely chopped
• 1 bag tortilla chips

Directions

1. Mix together all ingredients except red pepper. Put a bit of mixture onto each chip and garnish with red pepper. Serve immediately.

Ingredients

• 2 cups sour cream
• 1 ½ cups mayonnaise
• ¼ tsp salt
• ¼ cup chunky chopped sweet onion
• 1 ½ cups crumbled blue cheese
• 2 tsp finely chopped chives
• ¼ tsp pepper
• 1 bag tortilla chips

Directions

• Combine sour cream, mayonnaise, salt and pepper; stir well. Add chopped sweet onion and blue cheese; stir gently. Sprinkle top with chopped chives.

Many of us who are foodies are also photographers.  My husband Jordon just posted a great Christmas gift guide for photographers over on his blog.  Take a look, you may find yourself inspired.

Ingredients

• 6 baked baking potatoes (3 lb./1.4 kg)
• 2 Tbsp. oil
• 1 cup Cheez Whiz Jalapeno Tex Mex Cheese Spread
• 1/4 cup Oscar Mayer Real Bacon Bits
• 1/4 cup sour cream
• 2 green onions, sliced

Directions

1. Heat oven to 375°F.
2. Cut potatoes lengthwise in half; scoop out centres, leaving 1/4-inch-thick shells. (Reserve centres for another use.) Cut shells crosswise in half.
3. Place shells, skin-sides down, on baking sheet; brush insides with oil. Bake 15 min. or until golden brown.
4. Microwave Cheez Whiz in microwaveable bowl on HIGH 3 min., stirring after 1-1/2 min. Pour into potato shells; top with remaining ingredients.

A really easy to make but delicious cheesecake recipe.

Ingredients

• 15 graham crackers, crushed
• 2 tablespoons butter, melted
• 4 (8 ounce) packages cream cheese
• 1 1/2 cups white sugar
• 3/4 cup milk
• 4 eggs
• 1 cup sour cream
• 1 tablespoon vanilla extract
• 1/4 cup all-purpose flour

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

Ingredients

• 4 cups milk
• 5 whole cloves
• 1/2 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 12 egg yolks
• 1 1/2 cups sugar
• 2 1/2 cups light rum
• 4 cups light cream
• 2 teaspoons vanilla extract
• 1/2 teaspoon ground nutmeg

Directions

• Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.
• In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about an hour.
• Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate overnight before serving.

Ingredients

• 2 cups of broccoli – pieces
• 1 teaspoon salt
• 3 1/2  cups of water
• 1  clove garlic – minced
• 1 tablespoon chicken soup mix
• 1/4 teaspoon pepper
• 1 cup carrots – slices
• 1 1/2 cup skim milk
• 1 onion – chopped
• 1/4 cup flour
• 1/2 cup barley
• 4 oz  Cheddar cheese -- diced

Directions

1. Combine all but last 3 ingredients in 3 qt pot.  Bring to boil, then simmer 15 minutes till barley is tender.  Mix flour into 1/2 c milk and add.  Add rest of milk.  Cook about five minutes till thickened.
2. Remove from heat and stir in cheese.  Cover and let stand 3-5 minutes.

Ingredients

• 6 slices bacon
• 2 pounds small Yukon gold potatoes, halved
• 1 cup buttermilk
• Salt and freshly ground black pepper
• 1/4 cup fresh chives, chopped
• 1/2 cup extra-sharp cheddar cheese, yellow or white

Directions

1. Preheat the oven to 350 degrees F.
2. Arrange the bacon on a sheet pan and bake for 12 to15 minutes until crisp. Cool and chop.
3. Put potatoes in a medium sauce pot and cover with cold water. Bring the water to a boil and season with salt. Cook until tender, about 15 minutes. Drain and mash potatoes with buttermilk and season with salt and pepper. Stir in the chives, Cheddar and fold in bacon.

If you are shopping for a foodie this Christmas (or even if you are not) here is my broad guide to great Christmas gifts for the kitchen.  It’s a series of things that I love that make life in the kitchen better.  If you have any comments on things that I have listed or have things that I have missed, leave them in the comments.
Inexpensive Christmas Gifts & Stocking Stuffers: Under $25
Butter boat
This uses evaporative cooling to keep butter at room temperature without spoiling.  There's a well for water, and then a butter dish that rests on top of it, and slowly wicks water through the ceramic.  The upshot is that as long as you change the water every few days, you can keep butter in the dish for weeks which is awesome considering Saskatchewan’s hot summers.

• Purchase from Amazon.com | $16

---

Cookbook stand
This holds the cookbook up where you can see it and keeps it from having something splashed all over it which if I let Jordon, Mark, or Oliver in the kitchen is very likely to happen.

• Purchase from Amazon.com | $17

---

Ninjabread Cookie Cutters
Gingerbread was so last year.  Ninjabread cookie cutters make any cookie a lot more fun (and stealthily dangerous) to make and eat.  
There cookie cutters are sure to be a hit all year round.

• Purchase from Amazon | $10

---

Silicon Pastry Mat
Silicone's is both flexible and things won't stick to it.  It's ideal for rolling pastry and cookies.  It not only makes things easier on you but it means you can use less flour, resulting in a more delicate and tender product which means everyone wins.

• Purchase from Amazon | $9

---

Thoughtful yet Inexpensive Christmas Presents:  $25 to $50
CucinaPro Pasta Fresh machine
Nothing beats a plate of truly fresh pasta. And now it's easy to roll out your own at home. Whether the craving is for spaghetti or fettuccine, this sturdy machine handles the job with efficiency and style. Made of heavyweight chromed steel, with an attractive wood grip handle, Villaware's pasta maker looks great on the counter and is easy to use--there's nothing to plug in as this is the tried-and-true hand-crank variety. The easy-lock adjustable dough-dialer rolls thick or thin pasta, and it comes with spaghetti and fettuccine cutters. Cutters for tagliatelle and angel hair pasta are available separately

• Purchase from Amazon.com | $29

---

Aeropress Coffee Press
It makes one of the best cups of coffee you'll ever taste. This innovative uses the ideal water temperature and gentle air pressure brewing to produce coffee and espresso that has rich flavour with lower acidity and without bitterness. It makes 1 to 4 cups of coffee or espresso (enough for 1 or 2 mugs), features a micro filtered for grit free coffee, and takes just 1 minute to make coffee (actual press time takes only 20 seconds).

• Purchase from Amazon | $25

---

Belgium Waffle Iron
Enjoy delicious fluffy Belgian waffles with the Hamilton Beach Belgian Style Flip Waffle Maker. Made with easy to clean non-stick grids to bake the perfect waffle with deep pockets to hold butter and syrup. The indicator lights let you know just when to add the batter and the removable tray and grids make for easy clean-up.

• Purchase from Amazon | $35

---

Oxo Kitchen Scale
A scale is really necessary if you're going to do serious cooking because wherever possible, you should measure your ingredients by weight, not by volume.  A given mass of flour can vary a lot in volume, depending on things like humidity, temperature, and how long it's been sitting.  A weight indicator shows the capacity left on the Scale before maximum capacity is reached. Press the zero button to offset the weight of a container or to set the weight back to zero to add additional ingredients. The display features large, easy-to-read numbers which measure in 1/8-ounce and 1-gram increments and the platform can be removed for cleaning. The Scale has a 5-pound capacity and two AAA batteries are included.

• Purchase from Amazon | $25

---

Immersion blender ($42)  Don't buy a cheap one--stick with Braun, Cuisinart, or KitchenAid.  They aren’t cutting edge but if you don’t have one, you don’t know what you are missing.  I use mine for my making Caesar Salad Dressing, pureeing soups, and chopped a lot of vegetables.

---

Black and Decker Thermal Carafe Coffee Maker
With a stylish design and durable stainless steel carafe, this 8-cup coffeemaker is perfect for home, office or practically anywhere you want hot, fresh coffee at the touch of a button. All this, plus an easy-clean control panel and dishwasher-safe removable parts for effortless cleanup.  The advantage of the carafe is that you won’t be stuck with hot burnt coffee in case you don’t get it off the maker in time.  The coffee will be as hot and fresh later as it is right now.
Purchase from Amazon | $48

---

Wine Decanter
You can get a $10 wine decanter at your neighbourhood grocery store but if you want to get a memorable gift, check out this etched globe decanter.

• Use for port, cognac or wine
• As you spin the decanter, its precious contents will also aerate to open up the flavour and allow your wine or spirits' aromas to develop
• Heat-resistant glass globe decanter features decorative etching of the world map
• Includes glass decanter stopper and glass base

• Purchase at Amazon | $45

---

Lodge Pre-Seasoned Sportsman's Charcoal Grill
If you are a griller who loves to cook on charcoal, you will want to check out this cast iron hibachi grill.

• Measures 19 by 10-1/4 by 8-1/4-inch; limited lifetime warranty.
• 2 Adjustable heights temper cooking speed; wash by hand
• Draft door regulates heat; coals accessible behind flip-down door
• Cooking grate measures 17-1/4 by 9-inch; seasoned and ready to use
• Rugged, charcoal, hibachi-style grill made of durable cast iron

• Purchase at Amazon.com | $65

---

Bodum Tea Press
A lovely way to brew tea to your exact preference, the Bodum Shin Cha tea press combines elegant shaping with crafty functionality. The spherical glass pot features a stainless-steel plunge infuser inside and a stainless-steel lid. Fill the infuser with loose leaf or tea bags, add hot water, wait the desired amount of steeping time, then plunge. The plunger pushes the tea below the infuser holes, so brewing stops on a dime and tea does not over steep to the point of bitterness. To clean up, the unit goes safely in the dishwasher. With its glass spout, body, and handle, the Shin Cha showcases tea colors beautifully but does require somewhat careful handling.

• Purchase at Amazon.com | $67

---

All-Clad One Quart Saucier
Little pans (especially high quality ones) tend to be overlooked as gifts but I use them a lot around the house in making things like gravy, au juice, or if I need a smaller portion of something.  I never thought it was that important but now that I have one, I love it.

• Purchase at Amazon.com | $75 

  ---

Burr coffee grinder
For grinding larger quantities of coffee beans for a coffee-drinking crowd, Capresso's commercial-grade Infinity grinder handles 8-1/2 ounces of beans at a time. Sixteen different settings--four each in the four categories of extra fine, fine, regular, and coarse--let you adjust the grind to the specific blend of coffee and method of brewing. The finest setting is ideal for preparing Turkish coffee, which is a rare feature to find in a grinder. A built-in timer sets the grind for anywhere between 5 and 60 seconds so you can walk away without having to constantly press a button to continue the grinding process. The Infinity has an advanced conical burr design made of steel that is usually only found on commercial grinders. This burr design slows down the gears and reduces the amount of friction and heat to preserve coffee's flavour and aroma. The coffee container holds up to 4 ounces of grounds and remains sealed during grinding. For safety, the bean container also needs to be locked into place for the Infinity to operate. For easy cleaning, the bean container and upper burr lift off so you can clean the grinding chamber with the included brush and wipe down the exterior housing.
Purchase from Amazon | $83.

---

Cuisinart Griddler ($84) | Yes you have a George Forman grill but this is so much more than that.  The Cuisinart Griddler is actually five appliances in one. A hinged, floating cover and one set of removable and reversible cooking plates turn the Griddler into a contact grill, panini press, full grill, full griddle, or half grill/half griddle. Dual temperature controls and indicator lights make this product easy to use.

---

Extravagant Gestures:  $150 and Up
Kitchenaid Convection Oven
It’s a great replacement for the stove in the summer and a supplement to the oven when you are making a big meal or for parties.  We have a toaster oven at the cabin as our main oven and while I miss the size of my oven, I am surprised how much cooking and baking I can do with it.

• Purchase at Amazon | $126

---

Kitchenaid Stand Mixer
The Professional 600 TM has a powerful motor that is crafted for commercial-style performance, the direct drive, all-steel gear transmission delivers unyielding power for professional results. The mixer can effectively mix up to 14 cups of all-purpose flour per recipe and produce up to 8 pounds of mashed potatoes. The Soft Start mixing feature helps minimize ingredient splatter and flour puff with gentle acceleration to selected speed after start-up. Electronic Speed Sensor monitors operation to maintain precise mixer speed. Commercial-style motor protection automatically shuts off the mixer when overload is sensed to protect the motor. Durable all-steel gears provide reliable service. The mixer includes a 6-quart-capacity stainless-steel mixing bowl with a contoured handle, as well as a professional wire whip, a burnished flat beater, a spiral dough hook, and a one piece pouring shield. Its multipurpose attachment hub with a hinged hub cover flips open to allow for easy installation of attachments. The Professional 600 Series bowl-lift design raises the bowl into the mixing position, and its solid, truly seamless one-piece motor head design is easy to clean and comes in a variety of fashionable colors.

• Purchase from Amazon.com| $400

---

Kitchenaid Food Processor
With its powerful motor, this convenient food processor quickly and easily slices, dices, chops, and purees, helping to reduce prep time in the kitchen. The appliance comes with a large 9-cup work bowl that makes it easy to create an entire meal from scratch. The unit's extra-large one-piece feed tube accommodates whole fruits and vegetables and allows for continuous processing.
Accessories include a stainless-steel medium slicing disc (4 mm), a stainless-steel shredding disc, a chopping/mixing blade, a dough blade, and a detachable disc stem, plus a plastic spatula, a recipe/instruction book, and a how-to DVD. The unit's compact build means it will fit comfortably on any countertop, and its brushed stainless finish adds a touch of elegance to any modern kitchen. All removable parts clean up easily by hand or in the dishwasher. The food processor measures 9-1/2 by 7 by 13 inches and carries a three-year limited warranty with a 10-year limited warranty on the motor.

• Purchase at Amazon | $135

---

Tonx Coffee

• Purchase at Tonx | $19 every two weeks

---

If you are looking for more or past Christmas Gift Guides, check out my husbands excellent series of Christmas gift and idea guides that he posts each year on his website.

Ingredients

• 1 tablespoon white peppercorns
• 3 sprigs fresh thyme
• 2 bay leaves (tied together in cheesecloth)
• 1/4 cup peanut oil
• 3 ounces ham scraps -- and/or 1 ham bone
• 1 stalk celery – diced
• 2 cloves garlic – minced
• 2 onions – diced
• 8 tart apples -- peel, core and quartered (Granny Smith)
• 1 cup white port
• 6 cups chicken broth
• 4 slices bacon -- for garnish (apple- or hickory-smoked)
• 1 small red apple -- for garnish (such Red Delicious)
• 1 small tart green apple -- for garnish (as Granny Smith)
• 1 lemon – juiced
• 4 tablespoons unsalted butter – softened
• 1/4  cup all-purpose flour
• 1 1/2  pounds sharp Cheddar cheese – grated
• Salt -- to taste
• Tabasco -- to taste

Directions

Cold weather soup, diced apples and cheese make it colourful.  Easily made without the ham or bacon.  Use vegetable broth instead of the chicken stock.

1. To make the soup, in a medium-sized saucepan heat the oil over medium-high heat. Add the ham scraps, if using, the celery, garlic, and onions and sauté for about 4 minutes, or until the onions are translucent but not brown.
2. Reduce the heat to medium and add the quartered apples. Cover and cook, stirring frequently, for about 10 minutes or until the apples soften. Add the port and simmer for 5 minutes more. Add the chicken stock, bouquet garni, and ham bone, if using. Reduce the heat to low and simmer, partially covered, for about 20 minutes, or until the flavours are well blended. Remove the bouquet garni. (The soup may be made a day or two in advance, up to this point.  Cool and refrigerate. See detail 'A'.)
3. Meanwhile in a small skillet, fry the bacon over medium heat for about 5 minutes, or until browned and crisp. Drain on paper towels. Cut into l inch dice and set aside.
4. Leaving the skin on, cut the green and red apples into 1/8-inch dice to use for garnish. You will need about 2 tablespoons of each color. Put the diced apples in a small glass or ceramic bowl and sprinkle with 1 tablespoon of the lemon juice. Set aside.
5. In a small bowl, knead the softened butter and flour together until smooth to make a beurre manie'.  Whisk the mixture into the soup to thicken it. Cook for 5 minutes longer, stirring frequently.
6. Add the grated cheese to the soup, stirring constantly, until it is melted.
7. Strain the soup through a fine sieve into the top of double boiler set over gently boiling water to keep the soup hot. (Do not press too hard on the solids.) season with the remaining lemon juice and salt and Tabasco to taste.
8. Ladle the soup into warm serving bowls and garnish with the diced apples and chopped bacon. Serve hot.

Detail 'A' continued:  Add the Beurre manie and then the cheese and seasonings, when you reheat the soup for serving. Do not prepare the apple and bacon garnish until a few hours before serving. This soup can be completed up to 2 hours before serving, but keep it warm in the top half of a double boiler set over hot water. Do not simmer over direct heat after the cheese has been
added or the soup will separate.

-----

Source: 1987 (c) The Mansion on Turtle Creek Cookbook by Dean Fearing.

Ingredients

• 1 cup half-and-half
• 3 large eggs
• 2 tablespoons honey, warmed in microwave for 20 seconds
• 1/4 teaspoon salt
• 8 (1/2-inch) slices day-old or stale country loaf, brioche or challah bread
• 4 tablespoons butter

Directions

1. In medium size mixing bowl, whisk together the half-and-half, eggs, honey, and salt. You may do this the night before. When ready to cook, pour custard mixture into a pie pan and set aside.
2. Preheat oven to 375 degrees F. Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes.
3. Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices. Serve immediately with maple syrup, whipped cream or fruit.

Ingredients

• 2 tablespoons extra-virgin olive oil, plus more for brushing
• 1 small onion, chopped
• 1/2 pound white mushrooms, sliced
• Kosher salt and freshly ground pepper
• 6 cups baby spinach (about 6 ounces)
• 6 slices potato bread, lightly toasted
• 6 large eggs
• 1/2 cup whole milk
• 3/4 cup shredded gruyere cheese

Directions

1. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until golden, about 8 minutes. Add the mushrooms and cook, undisturbed, until they begin to brown, about 2 minutes. Add 1/2 teaspoon salt, and pepper to taste; continue cooking, stirring occasionally, until soft, about 4 more minutes. Stir in the spinach and cook until wilted, about 2 minutes. Remove from the heat and let cool.
2. Brush a 9-by-13-inch baking dish with olive oil. Arrange the bread in the dish in a single layer with the edges slightly overlapping, then spoon the mushroom-spinach mixture on top. If making ahead, cover and refrigerate overnight.
3. When ready to bake, preheat the oven to 350 degrees F. Crack an egg onto each piece of bread; season with salt and pepper. Pour the milk evenly over the top and sprinkle with the cheese. Bake until the egg whites are set, 25 to 30 minutes.

I did my annual guest post over at jordoncooper.com last week where I posted my Christmas Gift Guide for Husbands/Boyfriends/Fathers.  If you have thoughts or suggestions, leave them over there in the comments.  If you are shopping for other people, you can find all of the Christmas Gift Guides right here.

Ingredients

• 4 slices white bread
• Butter, for greasing
• 1 pound mixed mild and medium sausage, such as Salt Lick sausage
• 2 cups half-and-half
• 1 teaspoon dry mustard
• 1/2 teaspoon salt
• Pinch of pepper
• Dash hot sauce
• 6 beaten eggs
• 8 ounces fresh mushrooms, sliced, optional
• 1 1/2 cups thinly sliced, cooked unpeeled red potatoes
• 1 cup grated Cheddar
• 1 cup grated Monterey Jack cheese

Directions

1. Cube the bread and place it in a lightly greased 8-by-11-by-2 inch casserole.
2. Fry the sausage until it is almost browned completely and drain on some paper towels. Mix the half-and-half, dry mustard, salt, pepper, hot sauce and eggs together. Layer the sausage over the bread and top with a generous layer of potatoes. If you are using mushrooms, layer them in before the potatoes. Sprinkle the cheeses on the top. Pour the beaten egg mixture over the casserole. Cover and refrigerate 1 hour to overnight.
3. Preheat the oven to 350 degrees F.
4. Bake the casserole until it is set and does not jiggle in the middle, 30 minutes.