ITALIAN THANKSGIVING

When I was a kid growing up, Thanksgiving was a day to reflect on what we had to be thankful for and to see my family together. After this peaceful moment, of no one screaming at each other, it was time to eat!  ANDIAMO! Now Italians do it all little bit different than the rest, but what else is new.

First we start with:

Pumpkin Cheesecake

Chef Andrew Selvaggio
Steven Restaurant , Scottsdale, Arizona - 1984
Servings 12

A cream cheese cottage cheese Pumpkin Cheesecake with nut crust and sour cream orange marmalade top.

Ingredients

1 1/2 cups graham cracker crumbs
1 1/2 cups chopped pecans
3 tbsp sugar

6 fluid oz melted butter

1/4 tsp pumpkin pie spice
2 cups cottage cheese 2% fat
4 large eggs
8 oz cream cheese
1 cup sugar
2 tbsp all purpose flour
1 tsp orange peel grated
1 1/2 tsp pumpkin pie spice
1/4 tsp salt
1 pound canned pumpkin

1/4 tablespoon vanilla extract

1 pint sour cream
1 cup orange marmalade

Method

In a food processor blend the pecans till chopped fine.

in a large bowl add the sugar, nuts, 1/4 tsp pie spice and graham cracker crumbs then moisten with the melted butter

Press nut crumb mix into a lightly buttered 9 inch spring-form pan, both bottom and sides.
Prebake for 10 min in a 375 degree oven.  Remove and let cool, proceed to make the cheesecake batter.

In a food processor blend on low speed the cream cheese with the granulated sugar till smooth. Add the cottage cheese in two parts scraping the sides after each addition.

Add the flour, salt, vanilla, orange peel and pumpkin pie spice.

Add the pumpkin in two parts scraping the sides after each addition.

Gradually add the eggs one at a time scraping down the sides of the bowl occasionally, proceed until all eggs are incorporated into the batter.

Fill the spring-form pan with the prebaked crust with the batter mixture.  Place the cheesecake into a water bath.  Place into a 300 degree oven

Bake for 50 minutes, remove and top with sour cream topping.

For sour cream topping place sour cream into a mixing bowl, add orange marmalade and mix well.

Pour the sour cream mixture onto the cheese cake then return it to a 400 degree oven for 10 minutes.

Remove finished cheesecake and allow to cool to room temperature.

When chilled run a knife around the spring-form to release the ring. Slice cheesecake into 12 even slices.  Serve at room temperature.

 Chef Russel Bry  taught me how to make the best Mashed Potatoes when I worked for him at the Eccentric, in Chicago.

  Here is my adaptation of what he taught me.  Roasted Garlic Mashed Potatoes are a great accompaniment with Roasted and Grilled Beef, Seafood and Foul!

 The secret is not to be afraid of butter and heavy cream.  Taste the Mashed Potatoes to be sure there is enough butter flavor as well as seasoning.

  Be sure to mash your Potatoes when they are hot.  Try this recipe either peeled or with the Potato skins left on.  Once you master the basic Mashed Potatoes you can have fun by incorporating your favorite fresh herbs like Dill or Basil you may even substitute the Garlic with Wasabi or Horseradish .

 Serve your Mashed Potatoes with Natural Pan Drippings, your favorite Gravy, Melted Butter, Olive Oil or grated Parmesan Cheese.  There is also a recipe for Truffled Mashed Potatoes as well which may be found here!

Roasted Garlic Mashed Potatoes (Recipe) print version

Ingredients

Procedure

• Preheat your oven to 400 degrees
• Toss the whole garlic with the olive oil then season it with salt and pepper
• Place the oiled and seasoned garlic in a small baking dish or small metal fry pan
• Roast the Garlic for 10 min to start watching it so it does not burn, continue to roast the Garlic until it is golden and is soft. You should be able to smash the Garlic with a fork.
• Remove the Roasted Garlic and smash them with the Garlic oil till it is a smooth  paste

• Boil the potatoes till very well cooked, then drain
• Place the them back into the pot and then add butter
• Smash the potatoes till the butter is melted and then add the Roasted Garlic, incorporating until smooth
• Note: add cream or stock gradually so you don’t have potato soup

Not enough garlic flavor? Try a combination of fresh chopped and Roasted Garlic.

Truffled Mashed Potatoes print version

5 lbs. Yukon Gold Potatoes
1 lb. unsalted butter softened
Salt
Black pepper
2-3 cups cream or chicken stock if you prefer
¼ cup sauteed garlic
Fresh chopped basil and Italian parsley
¼ cup fresh grated high quality imported Parmesan cheese
Truffle oil

Procedure
• Boil potatoes till very well cooked, then drain
• Place potatoes back into the pot and then add butter
• Smash the potatoes till the butter is melted and then add remaining ingredients, incorporating until smooth
• Note: add cream or stock gradually so you don’t have potato soup
• Garnish with fresh chopped basil and Italian parsley
• Drizzle an ample amount of truffle oil on top of the potatoes and a sprinkle of Parmesan