FriendsGiving

The picture above says it all and can be interpreted in so many ways.  Running to get that last piece of pumpkin pie, the joy of escaping the crazy family gathering, skipping because the bourbon cocktails were amazing, or simply friends truly enjoying the fact that they are family.  

Eleven years ago when I moved to Los Angeles I knew that my new found friends would be very important to me, however I could have never dreamed to what an amazing family they would become.  We have seen each other through new jobs, dance till your feet hurt-yes you will have a hangover-wedding, adventures in parenting, bad relationships, coping with the in-laws and celebrating all the little things in between with really good bourbon.  Being thankful for my friends is an understatement and my dear friend Courtney from Creative Ever After is no exception.

I was fortunate enough to collaborate with her as we created our tablescape for what could be a pretty fantastic "friendsgiving."  Courtney is pretty much Martha Stewart in my book when it comes to her DIY crafts.  These DIY Succulent Pumpkin Centerpieces are the most perfect touch to anyone's Thanksgiving decor.  They are simple, elegant and easy to make.  And how cute is the delicata squash one!!




The "Give Thanks" place cards are so super cute and I love the special touch of the back side where you can write what you are thankful for.  I admit I don't often like to share my feelings out loud.  So going around the table and saying what we are thankful for is just short of a nightmare for me.  However, I really love the idea of writing them down and placing them so everyone else can read.  

Now about that soup.  Kabocha squash, also known as Japanese pumpkin, is sweeter than a sugar pie pumpkin and a bit less than a sweet potato.  Roasted with some garlic and leeks it ends up being a wonderful pair to the salty spicy crispy chorizo.  The coconut milk gives the soup a warm creamy taste keeping it lighter opposed to using heavy cream.  A small bowl of this soup to start your Thanksgiving meal will get everyone at the table ready for a feast full of fall flavors.

Courtney and I enjoyed the soup and wine after we finished shooting pictures for the post admiring the table and talked about how someday we would host a Thanksgiving like this.  I always wanted to have the kind of Thanksgiving where I serve courses; appetizers and wine, soup, salad, entrees with all the fixings, more wine and then pie.  I love the idea of really making it an event and enjoying each course separately, but for now Courtney and I can dream.  Maybe the next Friendsgiving.

Roasted Kabocha Squash Soup with Crispy Chorizo

Ingredients
2 Kabocha squashs
2 heads garlic
3 medium leeks, white and light green parts only, chopped
4-1/2 cups chicken or vegetable broth
4 chorizo links, casing removed
1-1/2 cups coconut milk
4 tablespoons plus 1 teaspoon olive oil
2 tablespoons unsalted butter
Salt and pepper to taste

Preheat the oven to 375 degrees.

Carefully cut the squashes in half.  Remove the seeds and stringy flesh and discard.  Drizzle 2 tablespoons of olive oil over the pumpkin and rub into the flesh and skin.  Place the squash onto a large foil lined rimmed baking sheet flesh side down.  Bake in the oven for 55-60 minutes, until the squash is tender enough for a fork to go through.

Remove the flaky skin of the garlic heads.  Cut off the tops and discard.  Place the garlic heads on a piece of foil and drizzle with 1 teaspoon of olive oil.  Wrap the foil around the garlic and place in the oven with the squash when the squash has 30 minutes remaining.  Roast for 30 minutes.  Remove the squash and garlic from the oven and allow to cool enough to handle.

In a large skillet over medium-high heat, cook the chorizo until browned and crispy.  Use a fork or spatula to break the links into small pieces.  Cover and set aside.

In a large pot or dutch oven melt the butter and 2 tablespoons of olive oil over medium heat.  Add the leeks and cook for about 5-7 minutes, until they color and are tender.  Scoop 4 cups of the roasted squash out of the skin and add to the leeks.  Remove the roasted garlic from the skins and add to the squash mixture.  Stir to combine.  Add 2 cups of the chicken or vegetable broth.  Stir to combine.  Bring the soup to a boil.  Reduce the heat to low and simmer for 10 minutes.  Using and immersion blender, blend the soup until smooth.  You can also puree the soup in a food processor in batches and return to the pot.  Add the remaining broth.  Stir to combine and simmer for 10 minutes.  Season with salt and pepper.  Stir in 1 cup coconut milk.

Ladle in desired amount of the soup into each bowl and top with the crispy chorizo.  Use the remaining coconut milk to garnish the soup.  Makes 8-10 servings.  

Note: If you like your chorizo extra crispy you can place the chorizo on a foil lined baking sheet and place under the broiler for a few minutes.  

Homemade Chorizo Empanadas

On a recent trip to Northern California, my husband and I enjoyed a nice quiet dinner together at a newly opened tapas restaurant.  Personally, I could eat tapas for every meal.  I love that it's small plates and all shareable, my favorite way to have a meal.  Typically, we tend to order something wrapped in bacon, prawns in any kind of sauce, seafood paella and always something with chorizo in it.  On this particular menu they had empanadas stuffed with chorizo baked in a puff pastry.  This was a must have!  The wonderful spicy flavor of the chorizo and the flakiness of the puff pastry were a perfect combo.  Immediately I knew I had to recreate this at home.  I mean, how genius to make empanadas with puff pastry!  The filling I created on my own mixing in some veggies and of course, cheese.  These little bites of amazingness will be perfect for any upcoming party or get together.  They go quick so you may want to double the recipe.  Enjoy!

Homemade Chorizo Empanadas

Ingredients

1 - 12 ounce package pork, beef, or soy chorizo, removed from casing (I used pork)

1 cup bell peppers, diced (I mixed red, yellow and orange)

3/4 cup sweet yellow onion, diced

3/4 cup shredded  monterey jack cheese

3/4 cup shredded cheddar cheese

2 cloves garlic, minced

2 sheets puff pastry, thawed  

1 tablespoon olive oil, plus some to brush pastry

Small bowl of water, room temperature

Flour to roll out pastry

Preheat oven to 400 degrees.

In a large skillet heat the 1 tablespoon of olive oil over medium heat.  Add the onion, bell peppers and garlic.  Cook for about 3-5 minutes stirring occasionally until the vegetables have softened a bit.  Add the chorizo to the the vegetables.  Using a spatula, break up the chorizo link and cook for 5-7 minutes until completely cooked through.  Remove the skillet from the heat and allow to cool completely.  

When chorizo mixture is cool transfer to a large mixing bowl and add the cheese.  Mix well to combine and set aside.

Place the puff pastry on a slightly floured surface.  Sprinkle flour on the top of the pastry. Roll out the pastry until about 1/16 inch thick.  Using a 4 inch round cookie cutter (or a 4 inch round bowl or ramekin) cut circles out of the pastry.  

Place 1 table spoon of the chorizo mixture in the center of the pastry.  Moisten the edges with the room temperature water and fold the pastry in half making a half circle.  Gently pinch the ends together.  Using a fork press down on the edges sealing the empanada together.  Repeat these steps until all the pastry is used.

Place the empanadas on a parchment paper lined baking sheet.  Lightly brush the empanadas with olive oil and bake in the oven for 25-30 minutes until golden brown.  Serve with your favorite salsa.  

Makes 22-25 empanades.

Note:  Leftover chorizo mix can be stored in the refrigerator for up to 3 days.  Use in scrabbled eggs or tacos.