LOVE of the Week

This week's LOVE of the Week is a bit different than usual. Right now I am loving the cooler autumn air, the beginning of gorgeous fall colours and the fact that here in Canada we have a long weekend for our Thanksgiving celebrations.

I am hosting Thanksgiving dinner at my house this year for eleven people. I though for inspiration I would share with you my menu:

 The Warm Brie with Cranberries is an appetizer I do often because it is so delicious and so simple.

Remove the top rind from a round of Brie, place in an oven proof or microwave safe dish. Top with whole cranberry sauce (from a can) sprinkle with dried cranberries. Warm until Brie is soft and then sprinkle with pecans if desired. Serve with crackers and baget.

 The Stuffed Pork Roast recipe is also fairly simple.

INGREDIENTS

2	cloves garlic, minced
1	teaspoon coarse salt
1	teaspoon dried rosemary
1/2	teaspoon dried thyme
1/2	teaspoon black pepper
1	boneless center cut pork loin roast (4 to 5 pounds)
1	tablespoon butter
2	large tart apples, peeled, cored and thinly sliced (about 2 cups)
1	medium onion, cut into thin strips (about 1 cup)
2	tablespoons brown sugar
1	teaspoon Dijon mustard
1	cup apple cider or apple juice

PREPARATION:

1. Preheat oven to 325°F. Combine garlic, salt, rosemary, thyme and pepper in small bowl. Cut lengthwise down roast almost to, but not through bottom. Open like a book. Rub half of garlic mixture onto cut sides of pork.
2. Melt butter in large skillet over medium-high heat. Add apples and onion; cook and stir 5 to 10 minutes or until soft. Stir in brown sugar and mustard. Spread mixture evenly onto one cut side of roast. Close halves; tie roast with kitchen string at 2-inch intervals. Place roast on rack in shallow roasting pan. Pour apple cider over roast. Rub outside of roast with remaining garlic mixture.
3. Roast, uncovered, basting frequently with pan drippings 2 to 2-1/2 hours or until thermometer inserted into thickest part of roast registers 155°F. Remove roast from oven; let stand 15 minutes before slicing. (Internal temperature will continue to rise 5°F to 10°F during stand time.) Carve roast crosswise to serve.

The Sautéed Corn recipe is from Ina Garten. It is so simple it barely can be called a recipe. I make this all the time because kids and adults love it. Do not use frozen corn, fresh is so much better.

Ina Garten's Sautéed Corn

8 ears corn on the cob
3 tablespoons butter (I use less)
salt/pepper

Remove the husks and silk from corn and cut off the kernels as close to the cob as possible. Yields about 7 cups.
Melt butter in a large skillet over medium-low heat. Add the corn, salt and pepper and saute, uncovered, for 8-10 minutes, stirring occasionally, until all the starchiness in the corn is gone and corn starts to turn golden.


For the green beans with pancetta I simply steam the beans for a few minutes so that they are still quite crisp. Cook diced pancetta (Italian bacon) until crisp, drain most of the oil away leaving a bit. Toss with beans and add salt and pepper.  I use this...

I buy the pumpkin pie at a local bakery and then tell everyone I made it! (kidding). This year we are celebrating two family birthdays so I decided to also make my favourte chocolate cake recipe, you can find it here.

Wow, after writing all that I am starving!

Happy Thanksgiving Everyone!