An Italian Thanksgiving Celebration
Ingredients
1 pound fresh lump crabmeat
1/4 cup minced celery heart (including leaves)
2 green onions -- minced
2 tablespoons minced fresh chives
1 1/2 teaspoons grated lemon peel
3 tablespoons mayonnaise
2 tablespoons créme fraîche or sour cream
2 tablespoons fresh lemon juice
1 tablespoon fresh lime juice
8 drops hot pepper sauce
1 2 1/2 inch baguette cut into scant 1/2-inch slices
Olive oil
1 cup shredded dry Jack cheese or Cheshire cheese (about 4 ounces)
Directions
Shred crabmeat. Add celery, green onions, chives, and lemon peel; toss. Add next
5 ingredients. Season with salt. Cover; chill at least 2 hours.
Do ahead: Can be made 1 day ahead; keep chilled.
Preheat oven to 350°F. Arrange baguette slices in single layer on rimmed baking
sheet. Brush both sides of bread with oil. Bake until lightly browned, turning
once, about 16 minutes.
Do ahead: Can be made 1 day ahead. Cool. Store crostini in resealable plastic
bags at room temperature.
Preheat broiler. Arrange toasts on baking sheet. Spread 1 heaping tablespoon
crabmeat mixture onto each; sprinkle with cheese. Broil until cheese melts,
about 2 minutes. Serve warm.
Ingredients
1/4 cup olive oil
1/4 pound pancetta -- finely diced (about 1/2 cup)
3 carrots -- finely diced (about 1 cup)
1 onion -- finely diced (about 1 cup)
1 small bulb fennel -- trimmed and finely diced (about 1 cup)
2 tablespoons chopped garlic
1 pound dried navy beans -- rinsed and picked over
2 tablespoons chopped fresh rosemary
1 teaspoon kosher salt -- plus more for seasoning
1 teaspoon crushed red pepper flakes
3 quarts Chicken Stock
3 sweet potatoes -- peeled and cut into /-inch cubes (about 4 cups)
1/2 cup freshly grated Parmesan cheese
Directions
In a large stockpot, heat the olive oil over medium-low heat. Add the pancetta
and cook, uncovered, for 20 to 30 minutes, until the fat is rendered.
Add the carrots, onion, fennel, garlic, beans, rosemary, salt, red pepper
flakes, stock, and 4 to 6 cups water. Bring to a boil, reduce the heat to
medium, and simmer for about 1 hour, uncovered, or until the beans are cooked al
dente.
Add the sweet potatoes and Parmesan cheese and continue to simmer for about 20
minutes, or until the potatoes are tender and the beans are soft.
Ladle 3 cups of the soup, both solids and broth, into a food processor fitted
with the metal blade and puree. Return to the pot and heat through.
Season with additional salt if necessary, and serve.
Ingredients
4 oz or about 8 very thin slices of bacon
1 2/3 lb. Radicchio
4 small onions
2 cloves garlic minced
5 tbs. Olive oil
salt and fresh ground pepper
Directions
Clean the radicchio by removing outer leaves Quarter and core each head. Rinse
and allow water to drain Cut slices of bacon an cut onions, in eighths. In a
large frying pan, cook bacon and onions. Add minced garlic. Add the drained
radicchio to the pan and braise for 5 minutes while turning the quartered pieces
twice. Season with salt and pepper add 2 tbs olive oil. Serve hot with meat.
Ingredients
1 lb fresh string beans
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
1 clove garlic -- minced
1/3 cup Italian style breadcrumbs
1/2 teaspoon dried oregano
2 tablespoons parmesan cheese
salt and pepper (to taste)
Directions
Wash and trim fresh string beans.
Add string beans to a pot of boiling water.
Cook until soft and drain water.
In large frying pan, heat butter and olive oil over medium heat and add minced
garlic.
Let garlic sauté in butter and oil until a light golden brown and add string
beans.
Stir, coating all the string beans with butter and oil.
Sprinkle string beans with bread crumbs and stir, coating all of the string
beans.
(If it's a little dry add some more oil) Sprinkle with parmesan cheese, oregano,
salt and pepper.
Ingredients
10 cups 1/2 inch cubes day-old French or Italian bread
1/3 cup olive oil
1 pound sweet Italian turkey sausage (remove from the casings)
2 minced large onions
3 cloves minced garlic
5 stalks celery
1/2 pound mushrooms
1/3 cup cream sherry
3 ounces thinly sliced Genoa salami
3/4 pound fresh mozzarella
1 1/2 to 2 cups chicken broth or your own prepared stock defatted
1 1/2 tbsp. dried Italian seasoning blend
1 1/2 cups minced fresh parsley
salt & pepper freshly ground to taste
Directions
1. Preheat the oven to 325 degrees. Spread the bread cubes in a roasting pan
large enough to hold them in a single layer. Drizzle them with the 1/3 cup olive
oil, tossing to coat the bread evenly. Toast the cubes in the oven, stirring
occasionally until lightly browned all over, about 15 minutes.
2. Meanwhile, cook the sausage in a large skillet over medium-high heat,
crumbling into small pieces with the back of a wooden spoon until it is lightly
browned all over. Transfer the sausage to a large mixing bowl and combine it
with the toasted bread cubes.
3. Add the remaining 2 tablespoons olive oil to the sausage drippings in the
skillet and return to medium-high heat. Add the onions, garlic and celery and
sauté until quite soft, about 10 minutes. Stir in the sliced mushrooms and
sherry and continue to sauté until most of the liquid has evaporated, about 7
minutes more. Add the vegetables to the bread and sausage mixture, stirring
thoroughly to combine.
4. Add the salami and mozzarella to the stuffing. Pour in enough chicken stock
to make the stuffing begin to bind together. Season the mixture with the Italian
seasoning, parsley and salt and pepper.
5. Stuff the turkey cavities immediately before roasting. Place any remaining
stuffing in a buttered casserole and bake at 325 degrees until browned and
crispy, about 45 minutes. Makes enough stuffing for a 20 to 24 pound turkey.
Ingredients
1 small turkey -- weighing about 3 1/2 pounds (1.5 k), with giblets
4 pomegranates
1/3 cup unsalted butter -- (70 g)
A sprig of sage
4 tablespoons olive oil
Salt & pepper to taste
Needle and thread
Directions
Squeeze the juice of three of the pomegranates, and break up the fourth, setting
the seeds aside.
Clean and flame the turkey to remove pinfeathers. Place half the butter, salt
and pepper to taste, and a few leaves of sage in the cavity and sew it shut.
Set the bird in a pan with the remaining butter and 2 tablespoons of oil, and
roast it in a 320 F (160 C) oven for an hour, basting it occasionally. Pour the
juice of two of the pomegranates over the bird and roast it for an hour longer,
basting it more often.
In the meantime, finely mince the giblets and sauté them gently in two
tablespoons of oil. After about 10 minutes stir in the remaining pomegranate
juice. Cook, stirring for 5 more minutes; the sauce should be creamy.
As soon as the turkey is done (the juices should run clear if you insert a
skewer into a joint) remove it from the oven, untie it, and cut it into pieces.
Turn the oven up to 500 F (250 C) and as it's heating return the turkey pieces
to the pan. Sprinkle the sauce over them, salt and pepper lightly, sprinkle the
pomegranate seeds, and roast the bird for 5 minutes at high heat. Serve.
Ingredients
Graham Cracker Crust
7 ounces graham cracker crumbs
1/3 cup cake flour
1/4 cup granulated sugar
6 ounces unsalted butter (melted)
CHESTNUT FILLING
INGREDIENTS
1 cup chestnut puree
3/4 cup granulated sugar
2 pounds whole milk ricotta
1 1/2 teaspoon vanilla extract
Directions
Combine all ingredients. Press onto the bottom of a 10 inch spring form pan
which has been covered with aluminum foil. Bake at 350 for 12 min. and set
aside.
Combine all ingredients in a food processor. Puree until smooth and pour into
prepared spring form pan. Place pan inside a larger pan in the oven. Fill larger
pan with hot water. Bake at 300 for 1 1/2 hours, then turn off the oven and
allow cheesecake to cool for 1 hour. When completely cooked, wrap well and
refrigerate.
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