Celebrate Simply
by Susan Linyear, Personal Chef

“Strange to see how a good dinner and feasting reconciles everybody,” said Samuel Pepys.

This is the time to celebrate a year of living, loving and thriving. How else do we ring in such an occasion? Of course, we eat well and with those we love. Perhaps, you need to nudge the family’s sweet potato or buttery roll recipe out of grandma? Or you want to prove to yourself that a turkey can be roasted in 2 hours. Better yet, encourage the kids to duplicate what they see on the Food Network. Whatever course you choose, all good holiday meals start with a plan of action.

First, decide how much time you can dedicate to your meal. If you want the fresh and fast plan, you need to prepare no-cook dishes like a gorgeous salad with fruits and nuts or a fun dessert like English trifle. Purchase the rest of the meal from a trusted caterer or your market. If you're ready for a bigger commitment, you can create side dishes that leave them begging for more. Ask the produce manager for seasonal recommendations. Believe it or not, they can do more than just rotate the lettuce! Whether it's Roasted Asparagus Parmesan or Green Beans in Wine Sauce, incorporating the freshness of the season sometimes requires no more than a hot stove top and 4 or 5 ingredients, many of which you probably already have in your kitchen.

Second, create a list of guests to determine how many dishes you need and whether buffet or a seated meal is best. Thirdly, plan your shopping and undistracted time to cook. Remember to call upon your family members to help each step of the way. They can unload the groceries, prepare veggies for salad or side dishes, help transfer advance dishes to freezer-friendly bags and set the table.

So, I leave you with a soul warming recipe for Bacon Corn Chowder that evokes a feeling of celebration for me. Like a family, it's a combination of different flavors and textures that combine to become a single note of flavor. As you sit around the table this holiday, make sure the feast speaks to the time and love you invest in them all.

Corn Chowder With Bacon

Ingredients

One large onion, diced
One cup celery, diced
Five medium potatoes, diced
Five medium carrots, diced
Two 14 oz cans of cream-style corn
Half a pound of bacon, crumbled (you can use soy flavored bacon or turkey bacon if you prefer)
Salt and pepper to taste

Blending Procedure

Step 1. Cook potatoes and carrots until tender in large saucepan with just enough water to cover (about two cups).
Step 2. While the vegetables cook, fry bacon until crisp. Remove bacon from the pan and set aside to drain. Fry the onion and celery in the remaining fat. Drain.
Step 3. Add the onion and celery, along with the two cans of cream-style corn to the cooked carrots and potatoes. Salt and pepper to taste. Cook until heated through. Salt and pepper to taste. Garnish with crumbled bacon. Serves 4 to 6.

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Chef Susan Linyear launched Maryland-based Heart of the Home Dining in 2003 to help women re-establish a sense of genuine fellowship at family meal times. She prepares healthful meals for busy home managers, small businesses, assisted living facilities and health care organizations. Chef Susan graduated from the Culinary Business Academy and studied at L'Academie De Cuisine (Maryland) and The Culinary Institute of America (New York).