I‘ve been thinking a lot about comforts.
As I’m preparing to host my first Thanksgiving in New Orleans, I’m thinking a lot about exactly how to make my guests feel comfortable. I’m thinking beyond moist stuffing and sweet cranberry sauce, because comfortable house guests require much more than one fancy meal on a Thursday.
I’m gathering baskets filled with filtered water, fancy soaps, good hand cream, extra toothbrushes just in case, extra blankets for the bed, a lavender spray for the bathroom, and a refrigerator full of snacks and comforts.
It’s essential and ultra luxurious… and since I don’t often host a house full of family (loud, hungry, crazy crazy family), it would be fair to say that maybe I’m going a bit overboard.
I’ve made a giant batch of this creamy squash soup and added a bit of ground clove and freshly grated nutmeg to highlight the sweet squash. Salty pancetta breadcrumbs add a bit of crunch, and the whole deal is waiting in the refrigerator for a Thanksgiving week lunch.
I expect to feel proud and accomplished, until I run out of popovers and someone asks for more.
We’re back in the kitchen with KitchenAid and it’s time to work these shelves. It feels like I’m going to have every pan and every appliance on their job this week. For this creamy soup and crispy popovers, I’m using a few new favorites: the 7-speed Hand Mixer which is a savior for quick baking jobs, and the Pro Line® Series Cordless Hand Blender for the smoothest, creamiest blended soups.
If you missed our first Inside the Baker’s Kitchen, be sure the check out these sweet and savory biscuits!