VIDEO: Behind The Scenes Of Baker CakeMaker & LA Cookie Con

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L.A. Cookie Con and Sweets Show is coming this Sunday! This means unlimited tastings of a variety of gourmet sweets, lots of demos and other fun activities going on, plus a guest appearance from Ron Ben-Israel of “Sweet Genius” on Food Network. For anyone with a sweet tooth, this is the must-attend event of the year, and I’m not even sugar coating!

I am so excited to be an official blogger, and it was a pleasure to be invited to the planning meeting last week for a behind-the-scenes look at what it takes to successfully pull off such a huge event. There are over 3,000 sweet lovers coming to attend this weekend, and the planning meeting meticulously ensured that everything will go as smoothly as possible, with vendors preparing to offer plenty of delicious samples for all.

L.A. Cookie Con Official Blogger Badge Tanaya's Table

It was great to meet so many of the vendors who were passionate about their creations… I’ve put together a video below to give you a peek into what our day was like.

Also, here’s the most exciting part: Nancy Tei of L.A. Cookie Con was sweet enough (pun intended… ha ha) to set up a code for my followers, so anyone who enters ‘TANAYASTABLE’ will get $3 off their GA or VIP tickets. UPDATE: The event is now sold out, but I will do a giveaway of some items from select vendors of L.A. Cookie Con in the coming week!

Here’s a peek into the planning meeting at AMLI Lex on Orange in Glendale:

Click above for a peek into the L.A. Cookie Con planning meeting with all the wonderful vendors!

Click above for a peek into the L.A. Cookie Con planning meeting with many of the wonderful vendors!

One of my favorite new sweets purveyors, Baker CakeMaker (who also will be at the show) gave us an inside tour of the bakery. The video, choc-full of ensaymadas, Oreo-stuffed cookies and more, is below.

Baker Cakemaker opened not too long ago, but the unique bakery is already setting itself apart from existing bakeries around the Hollywood area. What makes it so unique is that it doesn’t focus on your typical French pastries like many of the bakeries in Los Angeles do. Instead, owner and chef Aris Rodriguez has decided to fuse Filipino and other Asian influences along with European and American baking techniques and flavors.

The results are below. See you at L.A. Cookie Con!

Going behind the bakery with Chef Aris, owner of Baker CakeMaker

Going behind the bakery with Chef Aris, owner of Baker CakeMaker – check out those ensaymadas!

L.A. Cookie Con ~ A baking, pastry and sweets extravaganza ~ Sunday, January 25th 10 a.m. -5 p.m. ~ Pasadena Convention Center

For more information on the sweetest event in SoCal, visit the L.A. Cookie Con official website or follow them on Twitter.

Stay tuned for coverage after the event as well. Hope everyone is having a good start to 2015!

A Tribute To Mom. I’ll Miss You, Best Friend

“When you die, it does not mean that you lose to cancer. You beat cancer by how you live, why you live, and the manner in which you live.” – Stuart Scott

There is no easy way to say this, so I’ll just say it. I lost my mom on December 30, 2014 to a very aggressive type of cancer. She was always super health-conscious, and there was no family history. Life is just crazy… and to be honest, I’m just trying to deal with it all but not sure how to just yet.

I have experienced quite a bit of loss for someone my age, but this time it was the woman who gave me life, the one person in the world I lived and breathed for and always wanted to make proud. My mother, my best friend.

Prateeti Ghosh 4x4

The last 16 months since my mom’s diagnosis had been unbelievably hard on her, physically and emotionally, yet she never once wavered in her inner strength and determination to recover and get back to living her life, teaching her beloved preschool kids, and to also being the most amazing mother, daughter, wife and friend she had always been in her 55 years of life.

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My parents and me on my second birthday

She smiled through the taxing treatments, and with every blow of jarring news we got from the doctor. She endured it all in such an unbelievably positive manner, and after a year of chemo, surgery and intense radiation, she was so happy her scan in September 2014 came back clean, and she went back to work and came out to events with me again. She was glowing full of life as she always had been, before her treatment had started.

TT Ma Me 1

Then in late October 2014, less than two months after her clean scan, the cancer came back… worse than ever. It had spread to vital organs, and the unthinkable happened. Within two months, my mom suffered so much each day and night not being able to sleep or eat due to intense pain and discomfort, it was heartbreaking to watch… trips to the ER and ICU, then back home, then back to the hospital again… until the doctors gave up on her and sent her home.

We tried to take the best care of her we could, with the help of at-home professionals to help manage her intense pain and suffering in the final days. We felt so helpless. I just tried to be by her side as much as I could, caress her, and tell her how much I loved her. She was strong throughout it all, just for us, as all our hearts were silently breaking and our family was being torn apart. She knew how much we needed her, and she tried her best until her final days… and then she was gone. Forever.

I am so glad she is no longer suffering, but now the painful journey for those of us she left behind has just begun. I just can’t believe it’s over, that I’ve lost my mom and best friend in my 20’s. She was the epitome of grace, kindness and generosity.

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Her memorial service was just yesterday, and although I haven’t before shared very personal things here on the blog, I would like you all to know the inspiration and motivation behind my work, and of course who I am as a person today. Thus, I wanted to share the speech I wrote for her memorial service, to which 200+ amazing family and friends came to attend.

You know, the reason I finally started this blog was that I felt the intense need to scale back on work (for once) to be with Mom more. I thought it was the perfect time to start writing again and doing what truly made me happy, and this time instead of doing it as a food editor, I would launch my own blog, as many people had encouraged me to do for years. It was my way of moving forward and staying productive while also spending more precious time with my mom throughout her fight to recover.

My mom was incredibly proud of every blog post, video, or milestone in my audience growth… just as she had been before, when I was working 13-hour workdays at the office and commuting 40 miles in rush hour to get home to barely sleep & see her for a few minutes each day. She always supported me in whatever made me happy by helping me record videos, arranging the new recipes we made together for the perfect shot, and proofreading every post that went up. She had a Master’s degree English, and I got my love of reading and writing from her.

The Taste LA Times Ma Baba Me Family Photo Chefs Cooking - Copy

I was able to take my parents with me when I was covering The Taste in late August 2014. I will always cherish one of our last outings together as a family over something we all loved… good food and good company.

With my mother, a part of me died, too. But then again, a part of her will always live on within me. Mom, who would have known I would be writing this tribute to you, on the very blog you were the catalyst to finally launch and grow? I hope to always make you proud by going for what I’m passionate about, just as you would want me to.

Ma Me USC Graduation - CopyThank you all for your tremendous support. Sometimes it’s all that gets me by.

You will find the transcript of my memorial service speech below. I hope this helps you further get to know the kind of person my mom was, and what a special place she will always hold in my heart, and the hearts of all whom she touched. It is her who made me who I am today, more than anybody else in the world. And hopefully we can all learn a thing or two from the angel who graced this earth for far too short a time.

Note: I’ve posted more photos in the Memorial section dedicated to her. There, if you wish, you can also donate to an early education project in India. She was a loving preschool teacher for the past 25 years, and we hope her legacy lives on through this project in India. Thank you. I truly love & appreciate all of you who have shown us so much support.

A Tribute to Ma

by Tanaya Ghosh

…as delivered at Prateeti Ghosh’s memorial service on January 17, 2015

First, thank you all for being here. The support has been incredible during the most trying time in my life.

I never thought I’d be here so soon giving this speech about my mom, who was always superhuman and invincible in my eyes. Her spirit still is.

For as long as I could remember, my mother did all she could to give me the best childhood imaginable. She set a strong foundation for who I have become today.

She did this in many ways. By taking me to the library regularly, where I would spend hours picking out the perfect books, I got my unquenchable thirst for learning, reading, and my love of writing.

She taught me dedication and commitment by taking me to my weekly Kathak classical Indian dance classes for 10 years. I wasn’t always very fond of going to practice, but I did like to perform. She stayed firm and urged me to stick to it, and I learned what it takes to work hard for things that are worth it.

Her trust and confidence in me was unwavering, always. Believe it or not, I was shy like her when I was younger, as those who have known me from way back know. But somewhere along the way, due to life experiences, I learned that it was best to come out of my shell. I got bolder in exploring all that life has to offer, despite my secret fears that I must admit I still have, to this day.

My mom taught me to be smart, responsible and confident in my abilities, and she taught me to never settle — especially in the key areas of life that most women in our culture are conditioned to settle. With that faith in me, she supported me wholeheartedly in my adventures around the world, from volunteering in the Costa Rican rainforest to working abroad in Hong Kong. Her main desire was always my happiness and growth — even though she was a worrier, and even if that meant I was halfway across the world at times to make my dreams a reality.

Even though, as I grew older, I deviated from the way she was (gentle and more reserved) & came into my own, she not only supported me but enjoyed living vicariously through me in whatever I did… from hosting my own radio segment to pursuing my Master’s in Public Relations, from becoming a food & music editor to launching my blog in the time I took off to spend by her side… a decision I will never regret.

As I got more opportunities in pursuing my passions, she was the number one person I wanted with me through the wild journey. She would always be my first choice to take as my plus one to cover all kinds of events… she really was my best friend through all of life’s madness, the only constant sometimes. She even helped me film some of my videos – she would oftentimes get frustrated with my perfectionism in getting the shot right (who wouldn’t?) but she helped in any way she could. It was my secret mission to get her out of the house often and experience more of life, and I’m so glad we got to spend so much time together exploring new things.

As I got older, through life’s letdowns, heartbreaks and troubling times, she became my confidante, number one supporter, protector and source of strength. During the darkest of times, when it felt like all hope was lost in so many ways, the one person who always gave me strength, stability and a reason to live was my mom. Just hearing her voice on the other end of the phone… whether unwaveringly supporting me, or telling me like it is when I needed to hear it… she was always just what I needed, and more.

I still remember the night my world started to crumble. I was finishing up another 13-hour workday at the office, ready to work the Catalina Film Festival & then go on a much-needed vacation with friends, and was feeling on top of the world… like everything was going right for once – working hard & playing hard. I called Mom at the end of my workday to let her know I would be starting my 40-mile commute home, but by the extra gentle way she greeted me, I should have known something was wrong… that she was just being strong for me.

I came home to learn the unthinkable… that my always-seemingly-perfect-in-every-way, invincible mother had been diagnosed with cancer. My family and I reeled, our worlds turned upside down forever. And what did she do? She stayed strong for us for the remaining 15 months of her life. Throughout the entire emotional and physical roller coaster, she took it all with a smile and always asked how others were doing when they came to visit her. Such incredible inner strength from such a sweet, kindhearted person even during the hardest times in her life.

She was everybody’s favorite, from the dentist to her oncologist, to the vet to the Trader Joe’s cashier. Even the kids and parents at the school she taught at requested Ms. Prateeti as their teacher.

Although it was a long, twisting road, I am so glad we all got that final year to show her just how much we loved her. Not just me, but our family and the entire community of loved ones surrounding us. Even our beloved 15 1/2-year-old Dachshund, Jellybean, knew something was up. My mom, who had always given and given without expecting anything in return from anyone, was so touched by everyone showing their heartfelt appreciation for her. I am so glad she got to know how much she meant to us all before she was taken from us.

Mom, I will miss the little things, like how you would pick out the absolutely perfect greeting card for any given person and occasion. When I was a kid, we would spend an hour at the store looking through cards, and I would eventually get annoyed at her painstaking process for something seemingly so simple. I later realized how much the right words can warm people’s hearts and stay with them.

My mother was never one to embrace the newest technology, often opting for a book instead. I remember teaching her how to text when my dad finally convinced her to get a smartphone. Once, I thanked her in great length for the delicious food that she had sent with me, as usual, to my apartment. Her response to my lengthy text message was just… “ok.” And another time, she wrote an entire sentence as one long word, because she forgot where the space bar was! What I would do to get another text, call, or hug from her.

She started to learn Spanish with our urging, once she finally accepted an iPad into her life. She always had a knack for language, with her Master’s degree in English… so she caught on very quickly. She was excited to recover so she could go back to work and talk to some of her students in Spanish.

As a big reason for a lot of what I do today, I also got my love of cooking and food from her. She didn’t like to cook elaborate things often, but I convinced her to be my accomplice in many food adventures we had together. Holiday baking each December for family and friends since my seemingly charmed childhood, or a full-course meal for a special occasion… some of my fondest memories involved my mom and our kitchen, throughout my life.

She was also everyone’s timekeeper. I would often run late back then, so she would sit and talk with my friends who came to pick me up while I finished getting ready. Then, as I rushed out the door she would say “Have fun!” …and then ask if I had my keys, or jacket, or whatever it was that I probably did forget. I would rush back in and say, “Mom, what would I do without you?” before saying bye and running out the door again. I don’t know now what I will do without her… not just for this reason, but for endless reasons.

The best part of going out somewhere while I was living at home was that as I pulled out of the driveway, she would — without fail — be at the window… waving goodbye to me, praying for my safety, and waiting to hear all about my adventures when I returned. Now that window just sits there, empty.

My mom also loved all the treats I would bring back to her from all my food adventures for my work and on outings with friends & loved ones around SoCal. Her eyebrows would dance as she would really relish the ones she liked most.

My grandmother and mom’s brother always said that my mom was always so obedient, and never went out of line or rebelled. Although I turned out to be a little more rebellious & outspoken (but who wouldn’t be, compared to her?), my mom never loved me any less for it at the end of the day.

People say I laugh a lot, and smile a lot. I tell them, you should meet my mom. Mom, with your selfless and loving spirit, look at the friends and family you cultivated for us. The support we’ve gotten these past couple weeks has been amazing, and I am truly grateful. Once again, Mom left everything in place without even knowing it. Just by being her radiant, sweet self.

In her final months, her voice softened with me. I can still feel her playing with my ponytail in the hospital, with my head in her lap just laying there and enjoying her presence. Trying to soak up a lifetime of my mom in just a couple more weeks that we had with her. Trying to freeze time.

How could it be that I was the one taking care of you so soon? I saw the appreciation in your eyes, but really it was the least I could do… I learned from the best in how to take care of others, but I would do anything especially for you, the woman who not only gave me life, but raised me with an unbelievable amount of love, patience, trust and dedication. I, too, lived and breathed for my mom… the center of my universe.

Sometimes I question why her, as she was such a health nut. I remember watching “Dark Wing Duck” in the kids’ daycare at the gym while she went to her regular Aerobics class. I was the kid with the brown bread in preschool, and as I grew up my mom and I nerded out over reading Health & Prevention magazines. She cooked all the “right” foods for our family (using all the antioxidant-filled superfoods & making healthy versions of recipes), and we used to meet up at the gym regularly together after work. No family history… yet cancer still happened. Life is just so crazy, and quite honestly, I’m scared to live the rest of it without you, Mom.

I still wonder why she was taken so soon from us all, since the world could use more exceptional people like her… but then I try to remember what I now realize: She was an angel here on earth, and we were blessed to have her with us and to know her for any amount of time that we did. Although I lost my mom in my 20’s, I had such a unique and special bond with her that is so hard to come by, no matter how long one lives. If quality over quantity is really the best thing, I consider myself fortunate. I am so incredibly lucky to call the woman whom we are all here for today my mom.

Although it breaks my heart that she will never be able to see how the rest of my life unfolds & who or what comes into it, all I can do to make sure that my future loved ones know what a special person & influence she was is to tell them stories, show them pictures & videos… and just try my best to be the kind of loving support to them that she was to me.

It feels like every happy occasion in my life from now on will also have a deep sadness and emptiness to it… but I know that she always wanted me to thrive, and to be as happy as I can be, in whatever way that may be. Now I will try to do just that, not only for myself, but for the both of us. Some days, that is the only strength I have to go on. I love you Ma, and I hope I will always make you proud… until the day we meet again, my best friend.

I ask that you all please keep the memories of my mom alive within you, by sharing your stories today and long after. And most importantly, let’s all remember to carry at least a few of the many lessons she taught us by example during her time here:

– Smile often. Laugh often.

– Material things aren’t the main thing. For her, as long as she & her family and close friends were happy, healthy & harmonious, she was content. She took pleasure in the small things, like her afternoon tea & a good book.

– Life really is short, so never stop telling (and more importantly, showing) those you love how much they mean to you. Don’t hold grudges. And know that you’ll never regret spending “too much” quality time with those who truly matter. Do it now before it’s too late.

Now we’ll take a little break from the speeches and songs with the following visual montage. Special thanks to Sumita for working so hard to help me put this together, and to my dad for taking so many photos throughout the years. Even though we would often get frustrated on our many family trips around the country and world (we got tired of stopping to pose & smile so often!), thanks to you we have all these visual memories to cherish today.

We hope that you continue to hold Prateeti Ghosh in your hearts and memories to continue to honor her spirit and keep her legacy alive.

Photos from the memorial service, as well as some photos from the slideshow of my mother’s life are now posted on the Memorial Page.

Recipe: Bourbon Pecan Pie Cookies For The Food Blogger Cookie Swap

Tanayas Table Bourbon Pecan Pie Cookies 1

What’s better than cookies and pie? How about cookies AND pie, wrapped into one delicious and decadent holiday cookie?

Pecan pie is a favorite with my family during the holidays… so I thought, why not blend our favorite pie into cookie form for my first year participating in The Great Food Blogger Cookie Swap for a great cause?

Official Food Blogger FB Cookie Swap 2014 Badge Tanaya's Table

These Bourbon Pecan Pie Cookies are gooey, sticky and nutty with a hint of chocolate and the aroma of vanilla and bourbon to bring it all together. I thought they would make great batches to send to three of my fellow food bloggers to whom I was assigned to send holiday cheer… in the form of cookies, of course.

I also baked some more of these cookies to share with my fellow Los Angeles-based food bloggers at our annual holiday cookie swap. Last year I made red velvet gooey butter cookies, and these pecan pie cookies seemed to be just as big a hit! In fact, all my fellow food blogger friends brought something irresistible to the table.

Check out this one-minute Tastemade video for an overview!

The most delectable cookies made in L.A. all crammed into a 1-minute video!

The most delectable cookies made in L.A. all crammed into a 1-minute video!

Being especially short on time this year due to family circumstances, instead starting from scratch in formulating this cookie-pie mashup recipe, I decided to do a little background research first. After all, reinventing the wheel is not the greatest use of time, right?

Thank goodness for this Spend With Pennies recipe, because it provided me with a solid base and allowed me more time to adapt the recipe to my taste… and to dress it up with a little bourbon love!

You can definitely modify the recipe below however you would like, depending on how much time you’ve got to do your holiday baking this year. Hope you enjoy these as much as we did. Perhaps you can even start your own cookie swap tradition!

Tanayas Table Bourbon Pecan Pie Cookies 2

Bourbon Pecan Pie Cookies

Ingredients

    • 1 prepared pie crust (check out Crazy for Crust’s all butter from-scratch recipe here)
    • 2 tablespoons butter, melted
    • 1/2 cup pecans, lightly toasted & chopped
    • 1/3 cup packed brown sugar
    • 1/4 cup corn syrup
    • 2 tablespoons maple syrup
    • 2 large eggs, beaten (set aside 2 tablespoons for egg wash)
    • 1/2 teaspoon salt
    • 1 teaspoon vanilla
    • 1/4 cup bourbon (or more, if desired!)
    • 1/4 cup semi sweet or milk chocolate chips (optional)
    • 2 tablespoons granulated sugar (optional)

Method

  1. Preheat oven to 400 degrees.
  2. In a large non-stick pan, combine butter, pecans, brown sugar, corn syrup, maple syrup, bourbon and salt. Over low heat, slowly stir in eggs (minus the 2 tablespoons for egg wash). Continue to slowly stir on stove over medium-low heat just until slightly thickened (just about the consistency of pudding). Stir in vanilla, remove from heat and set aside.
  3. Roll out dough and use a 3″ cookie cutter (I used the rim of a glass) to cut out circles. Gently fold the edges in, about 1/8-1/4″
  4. Brush the egg wash around the pie crust edges for a glossy finish. Sprinkle with granulated sugar for a golden brown crust, if desired.
  5. Spoon about 1 heaping teaspoon of the pecan pie filling into each circle. Top with chocolate chips, if desired.
  6. Place on a parchment lined baking sheet and bake for 10 minutes or until filling is just set and crust is lightly golden brown. Remove from oven and cool on a wire rack.
  7. Enjoy!

Speaking of cookies, the L.A. Cookie Con & Sweets Show is coming in January! Stay tuned to receive a discount code for Tanaya’s Table followers, plus a behind-the-scenes video of the newest bakery to open in Hollywood serving unique, internationally inspired baked goods!

L.A. Cookie Con Official Blogger Badge Tanaya's Table

VIDEO Sneak Peek: Unique LA Returns For The Holidays

Note: If you’ve noticed my absence, it has been due to a family emergency I’ve been dealing with on an ongoing basis… but I’m back for now, or at least trying to be as much as possible.

Thanks for your understanding and patience, and I’m looking forward to sharing more good eats, events, behind the scenes videos and recipes with you all! Much love.

Featured items in my Huffington Post article on the first ever Unique LA.

Featured items from my Huffington Post article on the first-ever Unique LA back in 2012

When I covered the first ever Unique L.A. a couple years ago, I found everything from red velvet ding-dongs, bacon-banana macarons and raspberry-habañero jam, to DIY headbands, gingerbread donuts and all-natural smoked tuna cat food flakes… plus lots of locally crafted items resembling moustaches, octopi… and octopi with moustaches.

You can see what other peculiar, adorable and intriguing items were featured at the inaugural Unique L.A. in my coverage piece, published on the Huffington Post.

Although we can only time travel back to past Unique L.A. experiences by reading about them, the good news is there’s another weekend of fun coming to downtown L.A. starting tomorrow. And even better than just reading about it, this time I will share a video with highlights as well!

A couple weeks ago, I was lucky enough to get a sneak peek — or should I say, a “snack peek” — at some of the artisanal food crafters who will be selling at this weekend’s Unique L.A. thanks to my Tastemade crew.

Here’s a look at some of the treats you can expect to find… including pumpkin spice donuts from Donut Snob, Meyer lemon pie from Sugar Pie Honey Buns, chipotle dulce de leche macarons from Soft Peaks, and so much more:

Tanayas Table Unique LA Donut Snob etc Sneak Peek Tastemade Video Image

Check out this 1-minute video for a sneak preview of what unique treats you can find at this weekend’s Unique LA! (Blooper alert!)

Good times, bloopers and all! Also, here’s a bonus feature I did on Bon Puf’s all-natural, organic cotton candy in interesting flavor combinations like mango chili, salted caramel and lychee green tea. Plus, I get to try my hand at making some cotton candy as well! Join the mini adventure here:

The sweet folks at Bon Puf show me how to make my own Mango Chili cotton candy!

The sweet folks at Bon Puf show me how to make my own Mango Chili cotton candy! Check out the video right here ^

To find out more and to grab your tickets to food, entertainment and DIY workshops, check out the Unique L.A website. See you there!

Seasons 52 Fall Recipe: Roasted Butternut Squash Soup

Tanaya's Table Seasons 52 butternut squash soup

This stellar soup has a secret ingredient!

Now that we’re in the midst of Fall, like many people, I often get a craving for thick, hearty soups that warm the body and comfort the soul.

Recently, thanks to Braun Thermometers, I had the opportunity to attend a cooking class by Seasons 52 Executive Chef Russell Johnigan at their Westfield Century City location. It was there that I learned the secret to a wonderful savory soup without any of the cream or butter that’s found in most hearty Fall soups… and I’m excited to share it with you!

The secret ingredient in this recipe is the tart apples that balance the sweet richness of the butternut squash, all while giving the soup great body.

TT Seasons 52 chef demo 1

After Chef Russell graciously showed us his culinary ways and we got to taste the final product, I was amazed at how luxurious the soup tasted without adding much fat. I also love that this soup is completely vegetarian, and heck, it can even be vegan!

What’s also really cool is that all items on the Seasons 52 menu are under 475 calories, and the smaller portions are under 275 calories. They also change up their menu throughout the year as ingredients go in and out of peak season.

It’s a place you can go to feel fully satisfied and also good about your choices at the end of your meal, and I’ve always felt that way when dining there.

So here it is, my new go-to hearty but healthy fall recipe, courtesy of Seasons 52 Executive Chef Russell Johnigan:

ROASTED BUTTERNUT SQUASH SOUP

Ingredients:

1 whole butternut squash – about 4½ cups, packed
2 Granny Smith apples, peeled, cored & sliced
1 tablespoon brown sugar
½ teaspoon cinnamon, ground
1 tablespoon canola oil
1 medium Spanish onion, peeled & diced into ½-inch pieces
1 tablespoon fresh ginger, minced
1 quart low sodium vegetable stock
1 teaspoon Chipotle Tabasco sauce
2 tablespoons honey
1 tablespoon Kosher salt

Garnish:

1 apple, washed & cut in small slivers
1 dollop sour cream, reduced fat
1 pinch chives, finely sliced
1 pinch pumpkin seeds, toasted

Method:

• Preheat oven to 350ºF. Cut squash in half lengthwise, and spoon out seeds.

• Place squash halves and apples on foil-lined cookie tray, cut side up. Combine sugar and cinnamon, then sprinkle mixture evenly over squash. Roast squash and apples for 45 to 60 minutes, or until tender. Cool at room temperature for 30 minutes, or until able to handle. Scoop pulp from skins. Reserve pulp for soup.

• Heat oil in soup pot at medium heat. Add apples, onion and ginger. Sauté for 5 minutes, until tender and sweet. Add vegetable stock. Stir in cooked squash pulp. Simmer on low heat for 15 minutes. Add Tabasco, honey and salt. Puree in a blender until smooth.

• To serve, garnish the puree with any combination of: apple slivers, sour cream, chives, toasted pumpkin seeds.

Tanaya’s Table note: I also love using crème fraîche atop soups, and imagine that this soup would be wonderful served with a dollop to stir in. When making this soup at home, I also added a little sriracha sauce to the mix. The soup is a great base to improvise with, depending on what you’ve got and how creative you want to get!

TT Seasons 52 chef demo 3

The entire meal was delicious. Juicy roast chicken, hearty butternut squash soup, decadent desserts under 275 calories served in shot glasses!

After savoring the soup, we also learned Chef Russell’s secrets to creating a juicy Roast Chicken, and his tips on how to properly use a thermometer to check the temperature of your chicken.

The takeaway: make sure you insert the thermometer on the meatiest parts, and whatever you do, don’t let the meter touch the bone. This causes it to read a higher temperature, falsely indicating that your chicken has been cooked long enough.

Luckily, while it may be a little complicated to properly take the temperature of your chicken, Braun’s new no-touch forehead thermometer makes it super easy to take the temperature of those special humans in your life. Because keeping your children at the right temperature is just as important as keeping your chicken at the right temperature!

We got to try out the nifty new thermometers on one another, and everyone was amazed at how accurate the thermometer was when reading from up to 2 inches away from the forehead versus when making direct contact! Amazing.

This is the latest technology out there, and with cold & flu season upon us, it definitely makes life a lot easier to know you can quickly and accurately gauge your loved ones’ temperatures. You can find out more on the Braun website. The best part is that the indicator reads within seconds and lights up green, yellow or red indicating the severity of the fever.

We learned all this while devouring the chicken with an onion jus that Chef Russell had whipped up for us. Stay tuned for the Seasons 52 roast chicken recipe… here’s to staying well this holiday season!