A lot of people don’t know how crisp and refreshing fennel is. I go to my local Whole Foods and I see person after person passing it right over, not even stopping to see its name. Fennel can be intimidating- it looks weird and isn’t easily recognizable- but it is actually really easy to handle!

Raw fennel tastes slightly of licorice, and when fresh, is delightfully crisp. Roasted fennel has a more complex flavor, but I personally prefer it raw as part of a salad. Watch this video to learn how to cut fennel, and then visit my latest Babycenter post to learn how to make a fennel salad.

As winter goes on and the abundance of produce diminishes… don’t despair! Fennel will be there!

The end of the video has a funny guest appearance. My cousin and I were testing out my new camera and the result was too awkwardly funny to not include. We were being dorks. Enjoy!

Have you ever tried fennel? Do you like it?!

I don’t really consider myself American.

Weird, right?

I was born here and have spent 90% of my life here, yet I don’t feel American. For the first few years that I remember celebrating Thanksgiving with my family, we didn’t even have a turkey. We had either a lamb or a roast. As I got older my dad had a conference in NYC over Thanksgiving weekend, so we would have a Thanksgiving meal at our hotel while watching the parade. I didn’t even have my first sweet potato until I was 18.

Now that I am a married woman and share in my husband’s traditions too, Thanksgiving has come to mean so much more. I love creating traditional Thanksgiving dishes and I love enjoying the Philly parade with friends in the morning and a nice traditional Thanksgiving meal (but with pilaf- you Armos know what I’m talking about!) in the afternoon. This year my dad, brother, and sister in law are coming down too, which makes it even more special.

Given my history, I had to do a little research to learn about sweet potato casseroles. I know it is my favorite dish on Thanksgiving, and I love to get a bit of sweet potato casserole, mashed potato, and turkey all in one bite. I was shocked to learn that many sweet potato casseroles contain eggs and cream and loads of butter and sugar. It is unnecessary. Sweet potatoes are heavenly in themselves, and I simply dressed them up with a fun topping of sweet marshmallows and crunchy pecans.

Welcome to an American Thanksgiving. I’m feeling very thankful this holiday season.

Sweet Potato Casserole
Serves 6-8

Ingredients:
5 medium sweet potatoes (about 3 lbs) scrubbed clean, peels left on
1 tbs butter + a bit more for the casserole dish
1/4 cup light cream
1/2 tbs kosher salt
app. 1 cup mini marshmallows
app. 1 cup pecans*

Directions:
1. Put your potatoes in a large pot and cover with cold water. Place over high heat and boil until they are fork tender, about 20 minutes. Remove from water and peel immediately.
2. Set oven to broil. Using either a potato ricer, fork, or potato masher, mash the potatoes in a large bowl (while still hot). Add 1 tbs butter, the salt, and all of the cream and mix to combine.
3. Grease a 9 x 13 casserole dish with the butter. Add the mashed sweet potato mixture. Place the marshmallows and pecans on to the mixture in a fun pattern. I chose to do alternating diagonal lines.
4. Broil for 2 minutes or until the marshmallows are brown and gooey. Enjoy!

*NB: Next time I would slightly toast the pecans prior to placing them on the sweet potato mixture.

Other Thanksgiving posts:
Thanksgiving Lunch Menu 2010
Thanksgiving Brunch Menu 2009
Thanksgiving 2009 Set up
Dishes for Entertaining
Butternut Squash Soup

I love sharing my recipes and menus with you, but I love it when you share your menu and recipes with me too! Thanksgiving is right around the corner.. Are you hosting this year? Are you bringing a favorite dish over to an aunt’s house? Are you in charge of the pie?

Let’s discuss what we’re doing, why we are excited, what we are nervous about etc… I’ll start.

I am nervous that there won’t be enough food, even though in reality there will probably be twice as much as needed…
I am nervous that we won’t have enough time with my family in town and many locations to visit (including the Thanksgiving Day Parade outside our window!)…
I am really excited that not only my dad but my brother and sister in law (!!!!!) are coming down for the holiday!
I am considering doing Black Friday for the first time… if anyone else is interested. I know PB is not, but some of the ladies might be!

More than anything I am excited to spend time with family and friends in Philadelphia this Thanksgiving.

Now… it’s your turn.

Thanksgiving Lunch Menu 2010
Thanksgiving Brunch Menu 2009
Dishes for Entertaining

Thanksgiving is right around the corner. If you are playing host or hostess this year, it is time to get started! Create your menu, think about your fall decor, and sample recipes! Hosting Thanksgiving can be scary since food is a big focus, but I think that keeping the menu as simple and straightforward as possible really helps ease the mind. Also, think about recipes you can create ahead of time and just heat up before serving!

This Thanksgiving lunch menu gives homage to the American classics, but also stays current with a few small changes. A taste of butternut squash soup to start warms the soul for the meal ahead, and the addition of wild mushroom ravioli to the second course means that even the vegetarians will be satisfied and happy.

The morning will begin with a visit to the Philadelphia Thanksgiving parade, warm cider or hot chocolate in hand, and will end in the warmth of the kitchen with poached pears and pumpkin pie. This is a great menu for the beginner entertainer who wants to impress on the Thanksgiving holiday.

Thanksgiving Lunch Menu 2010

1^st Course
Taste of Butternut Squash Soup with Whole Wheat Crouton

2^nd Course
Roasted Turkey Breast
Wild Mushroom Ravioli in a light cream sauce
Roasted potatoes with rosemary
Sweet Potato Casserole
Simple Spinach
Mixed greens with feta, dried cranberries, walnuts in a honey balsamic dressing
Doughy spiced bread

Dessert
Poached pears with candied walnuts and vanilla ice cream
Whole Foods pumpkin pie with fresh whipped cream

Thanksgiving Brunch Menu 2009

Giada’s Butternut Squash Lasagna is an Italian’s answer to fall.

I didn’t grow up eating squash, aside from zucchini. In fact, I had never tried any type of orange squash until a few years ago. Until I saw this recipe. I still remember the day I first tried it. I had invited two couples over for dinner to meet my then boyfriend. It was one of my first times hosting at my condo, and I was nervous. PhillyBoy was coming up to see me, and that alone had given me the nervous jitters. But now I was also hosting a dinner party for 6, and I didn’t have a clue.

My first mistake was trying a new recipe for the dinner. I had never made a lasagna by myself before, and I had never blended hot foods either. I remember putting the hot squash in the blender, closing my eyes, and turning it on.

That was a huge, huge mistake. Orange squash went flying everywhere, even in my hair.

I can’t believe I am admitting this.

Anyway, after a few more memorable mishaps I got the lasagna in the oven, and somehow it turned out beautifully. Well, either it was really tasty or I had too many glasses of wine.

Since then the lasagna has become a must make dish for the fall. It isn’t overly sweet like some squash recipes tend to be, and it is filling enough to be dinner by itself.

I choose to change the recipe a bit: I use a mix of half whole milk and half 2% milk, skip the amaretti cookies, and use whole wheat or fresh spinach lasagna sheets. And this time I also assembled it the night before and baked it just before serving.

Hopefully when you make this butternut squash lasagna, you won’t get squash in your hair. And if you do, well, I guess you have a new hair statement to make. Enjoy.

Tip: Using lasagna sheets you need to parboil first lends tremendous texture to the dish. It is worth the extra step to use that type of lasagna sheet instead of the no boil noodles suggested.

Giada’s Butternut Squash Lasagna
Reprinted from the online version here

Ingredients

• 1 tablespoon olive oil
• 1 (1 1/2 to 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes
• Salt and freshly ground black pepper
• 1/2 cup water
• 3 amaretti cookies, crumbled
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 3 1/2 cups whole milk
• Pinch nutmeg
• 3/4 cup (lightly packed) fresh basil leaves
• 12 no-boil lasagna noodles
• 2 1/2 cups shredded whole-milk mozzarella cheese
• 1/3 cup grated Parmesan

Directions

Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly and then transfer the squash to a food processor. Add the amaretti cookies and blend until smooth. Season the squash puree, to taste, with more salt and pepper.

Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly. Transfer half of the sauce to a blender*. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.

Position the rack in the center of the oven and preheat to 375 degrees F.

Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times.

Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

**I have created a fall recipes page, just for you! And I just got excited- Thanksgiving is around the corner! I can’t wait to make this year’s menu!

Creating the menu for a dinner party will always be my favorite part about playing hostess. A close second, however, is creating the table settings!! I love putting together a fun table that will bring out the mood I want the menu to convey.

For our Welcome to Fall menu I wanted to created a rustic table with touches of gold and orange. I prefer to use items from our home to keep the overall party cost down, but sometimes I just can’t resist. Inexpensive pumpkins from the local market added such a fun touch that I had to buy one for each table setting. The centerpiece is actually the piece that is on that table at all times, and I removed it before serving dinner.

I don’t believe in necessarily following all of the standard table setting rules. If the design would be prettier by breaking one of the rules, I break it without guilt.

I think the table turned out beautifully, especially with the time restraints. I don’t always make a special table, but when I have the time and resources I do!

Here are my top 3 tips for creating a pretty table:

1. Less is more. Keep the table simple and pick one or two details.

2. Consider your menu. Try and coordinate your table with your menu.

3. Use items from your house in unexpected ways. Be creative!

Any other tips for creating a pretty table?

Welcome to Fall:
Menu
Shopping List

P.S. I never know what to call table design. Table design? Tablescape? Table Setting? What should I call it?

Remember the fabulous Welcome to Fall! menu? I found some guests to come and enjoy the dinner! We had plans to go out for restaurant week, but with a group of 6 it was too difficult to get in anywhere at such last minute. Instead, we will have a fabulous fall dinner at home! I can’t wait! I did have to add a second entree to the menu in case some don’t like butternut squash, but it is an easy addition. Since it is this Friday I had to put together my to do lists and market list! Here they are:

Market List:

Seltzer
Italian soda
limes
oranges for the beer
2 types of cheese
1 apple
fig jam
a few dates
1 acorn squash
feta
arugula for pizza + salad
endive
radicchio
honey- check to see if we have
eggplant
crushed tomatoes
5-6 cups shredded mozzarella
parmigiano reggiano
1 cup fresh basil
zucchini to make zucchini pasta
1.5-2 lb butternut squash
3 amaretti cookies
4 cups whole milk
12 no boil lasagna sheets
apples for baked apples
vanilla ice cream
good bread x 2
6 baby pumpkins for decor
eggs

To do list:

Wednesday:
Market
Make salad dressing

Thursday:
Stop by farmer’s market for produce
Make pizza dough
Assemble eggplant dish
Assemble butternut squash lasagna
Set table
Roast acorn squash for pizza

Friday:
Slice oranges + limes
5:00 Roll out dough and bake pizza (serve room temperature)
Core apples
5:30 Cook off lasagna
5:45 Cook off eggplant dish
Put together cheese tray (while other dishes bake)
Assemble salad- do not dress until ready to serve
Prep zucchini pasta
Greet guests
Serve appetizers
Steam zucchini pasta
Pull out baked dishes to rest for 10 minutes
Toast bread
Serve dinner
Bake apples (during dinner)
Serve dessert!

Am I missing anything from my to do list? I feel like I am, but I can’t figure it out! I am so excited!!

Fall is my absolute favorite season. I love that fresh first day of school feeling, leaves crunching beneath my new yearly birthday purchase of Cole Haan boots, smelling a hint of winter on a particularly cold fall night, and making a romantic date to go apple picking.

I love fall.

To celebrate the beginning of all things fall, let us host a simple but fabulous fall inspired dinner!

Welcome to Fall

Signature Drink
Pomegranate Vanillocktails
(sub in a lime wedge for the fresh pomegranate)

Appetizers
Cheese tray with sliced apples, fig jam, & dates
Flatbread pizzas with acorn squash, arugula, and feta (based off this pasta recipe)

Dinner
Giada’s Butternut Squash Lasagna
Arugula, endive, and radicchio salad in a honey balsamic dressing
Simply steamed spinach

Dessert
Pumpkin Pie Cake or Baked Apples with Vanilla Ice Cream

Now, I just have to pick a date and invite some friends over! Anyone interested?

Don’t judge me for judging you… but I do judge.

I believe everyone should know the beauty of a simple sandwich made with ingredients practically still covered in dirt, smelling of the garden, warm from the sun.

I live in the city. The city of Philadelphia, not New York. I do not have the aforementioned garden.

(source)

But lots of other people do, and they bring me that beautiful produce.

When I build a recipe, I always think first and foremost about what items are at the peak of their season just then and there. However, I also believe in buying the best of imported products now and again. There is one brand of olive oil I used to buy in Florence, Italy when I lived there for a year, and I would just die to get some on my hands now. Until I can sneak away for a weekend of delicious Tuscan food and pack my suitcase with cloudy pressed Florentine olive oil, I settle for the imports at my local market.

For the basil, I simply pick some from the pot on my windowsill (which is still alive after a few weeks) or buy the most vibrant bunch I can find at my local farm market. You’ll know it’s good if the smell of home instantly fills your kitchen upon unpacking the bunch. At least, that is what it smells like in my house.

Tomatoes are so easy at this time of year. I prefer the ugliest tomatoes I can find, knowing that they will be passed on by even though they are the tastiest. They are hearty and almost meaty and I love to eat them like apples, sprinkled with salt. For this panino, I like to cut big thick slices and let a bit of the juice drain off so they don’t make the bread soggy.

Speaking of the word panino, it is panino, not panini, and I judge because of that. I don’t know where the crazy started, but it should be paninO for singular and paninI for plural. I don’t know why this bugs me so much, but it does. It annoys me almost as much as hearing Giada say “Mozzarelllllla” with her strong Italian accent in the middle of an English sentence.

When it comes time to select your cheese, try and find a local dairy farm. My Whole Foods carries the most delicate local mozzarella that just melts in your mouth, and when they have stock I usually buy more than one container. DiBruno’s also makes some in house that will make you think you’re in Italy.

After you have all of those ingredients, all you are missing is the bread. Go for the best! I like to use fresh ciabatta bread, but use the best option your local bakery has.

When you buy the highest quality ingredients, you can get away with making a panino for a guest. You can also get away with calling the simple list below a recipe.

Caprese Panino
Serves 2

Ingredients:
2 large portions of ciabatta sliced in half (about 1/3 loaf)
1 large summer tomato, sliced
handful fresh basil
1 large ball of mozzarella
olive oil for brushing the bread
kosher salt to taste

Directions:
Preheat a panino maker or grill pan. Layer 2 pieces of the ciabatta bread with the summer tomatoes, basil and mozzarella. Sprinkle a dash of salt over each piece. Cover each with the second piece of bread and brush the outside of each sandwich with olive oil. When the grill pan or panini maker is hot, add the sandwiches and grill until the cheese is nice and melty and the bread is crunchy. Enjoy!

This is definitely one of my favorite late summer meals. Yours?

Before summer is over, find yourself some gorgeous sun kissed grape tomatoes and summer zucchini. Toss them in kosher salt, pepper, and olive oil, and bake at 400 degrees F for 20 minutes or so, shaking the pan now and again.

You won’t have a chance to eat such a simple tasty dish again until next summer.

This dish can be eaten on its own or tossed with fresh pasta and a bit of garlic, or perhaps even as a side to a more elaborate dish. However you decide to enjoy it, make sure you make it! It will leave you singing for a few more weeks of summer.

Celebrate the end of summer with summer’s best bounty!

Other summer recipes:
Summer Roasted Corn & Tomato Feta Salad
Summer Salmon Salad
It’s a Salad Pasta
Pesto Pasta Salad
Roasted Tomatoes

Are you excited for fall or wish summer was staying around a bit longer? I can’t wait to cook with pumpkin, oats, apples, and cinnamon and snuggle on my couch with a cup of hot tea and a fun book.