Note: Today, I’m a guest on Writers Who Kill. These crime writers are creating a Thanksgiving Potluck with recipes from a slew of sleuth creators. Check it out at http://writerswhokill.blogspot.com/
Last year, I cooked a traditional American Thanksgiving for friends, complete with stuffed turkey and cranberries, and of course pumpkin pie. I’m doing Thanksgiving on a very small scale this year, using local ingredients and giving the feast a decidedly Italian flair.
I’ll serve a pumpkin pasta dish. When I wrote about pumpkins a couple of weeks ago, Ren left a recipe in the comments. I made it, and it was far too much for me, so I created something new with the leftovers. It was good enough to make again. I cooked together equal parts of onion and pumpkin. You could use canned pumpkin, but you’d need to cook the onions for a long time before adding the pumpkin so they’d be soft. In another frying pan, I cooked lean sausage in a bit of olive oil with a pinch of red pepper. When the sausage was done, I combined it with the pumpkin-onion mixture. I added a grating of nutmeg and fresh parmesan. This is already waiting in the fridge. Tomorrow, I’ll cook the pasta.
|Involtini di Tachino|
My main veggie is Brussels sprouts with chestnuts. I’ve already washed and trimmed the sprouts, and Thursday morning I’ll pick up chestnuts from a chestnut roaster plying his wares on the street. That’s the lazy woman’s way out on a busy day, and since it isn’t a holiday here, everything else is business as usual. I’ll steam the sprouts a little ahead and plunge them in ice water to maintain the color. At serving time, I’ll melt a little butter and toss the sprouts and peeled chestnuts together.
I’ve made a compote of dried cranberries and oranges that’s tangy and sweet--just the right foil for the turkey.
When I’m out buying the chestnuts, I’ll drop by the bakery for some crusty bread. I’ll pour a nice white wine from the Castelli and finish off with a cup of espresso and apple pie.
I have a lot to be thankful for.