November 23, 2008: Thanksgiving FoodFest

We invited Executive Chef Michael Reich of the Renaissance Chicago Hotel and Chef Joshua Humphrey of Sam & Harry's Steakhouse at the Renaissance Schaumburg to share their wit, wisdom and culinary skill as the Thanksgiving Holiday approaches!

Thanksgiving at the Renaissance Chicago Hotel
1 Wacker Drive, Chicago

Thanksgiving at Sam & Harry's Steakhouse
Renaissance Schaumburg Hotel & Convention Ctr.
1551 N. Thoreau Dr., Schaumburg

Spiced pumpkin soup with roasted fennel

Pumpkin 1 lb

Fennel bulb 1 med

Chicken stock 1 cup

Half and half 1 cup

Cinnamon 1/2 tsp

Nutmeg 1/2 tsp

Salt and pepper

Roast pumpkin and remove seeds. Toss fennel with a little oil and roast until soft. Add pumpkin, fennel, stock, half and half, cinnamon and nutmeg to stock pot. Bring to a boil and simmer for 30 minutes. Puree until smooth. Adjust seasoning. Serve hot.

Pumpkin seeds

Remove seeds from pumpkin. Toss with a little oil, salt, and cayenne pepper. Roast at 300 degrees for 1 hour stirring every 15 minutes. Cool and enjoy.

Cranberry chutney

2 cups fresh cranberries

1/2 cup orange juice

1/4 cup brown sugar

Freshly ground black pepper

1 cinnamon stick

1 bay leaf

Add ingredients to a small saucepan and set over low-medium heat for 10 to 12 minutes until the cranberries are just cooked through and tender. You want them cooked through but not falling apart.

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