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A Taste of Thanksgiving

Lately when I go out to dinner with my friends, we tend to navigate to local restaurants that provide small tastes of food (this being the result of wanting to watch our money and our waistlines). Up until recently, our only options were to go to traditional Spanish Tapas Bars where they serve guilt-free tastes of fried potatoes smothered in aioli (Patatas Bravas) or delicately battered and fried baby artichoke hearts. Plate after plate of small delights would arrive at our table for us to nibble and savor with what seemed like bottomless glasses of red wine. In recent years, more restaurants have sprung up offering small plates of comfort food - tastes of buttermilk fried chicken , deep fried risotto stuffed with sausage and cheese, small ramekins filled with creamy lobster Mac-n-Cheese or small plates of Kobe beef sliders.

With Thanksgiving just around the corner, I wondered if Thanksgiving could be done Tapas style, in other words: create a Thanksgiving menu comprised entirely of smaller, appetizer-sized, versions of a Thanksgiving dinner.

Using foodGizmo’s recipe search and recipe compare features to find small Thanksgiving-like appetizer dishes, I was able to come up with the following recipes:

Turkey

Stuffing

Cranberry

Cranberry Brie Appetizer Bites

Dessert

We hope you try some of these great recipes this Thanksgiving. Most of them are make ahead so it can save you time. In addition, you won't be stuck with too many leftovers, at least none that won't be gobbled up as easy late night snacking!

Also, for anyone looking to cook Thanksgiving dinner and need a few tips, check out our foodGizmo's Videos page and find out how you can roast, brine or deep fry a turkey and a few more Thankgiving Tips and Tricks

Featured Recipe

Italian Twist on Fall Comfort Food

Italian Home Cooking - Risotto

November 2, 2009

Fall is definitely a time for home cooking! With summer just behind us and fall in the air, what a better way to kick off the season with some down-home cooking. My down-home cooking just happens to be from Italy. I remember the days when we would head to Grandma’s house on Sunday with the rest of the family for a get together. Grandma would make our favorite dish: Risotto Milanese. There was something about the flavors of the spices, the red wine, and the family conversations that said this is what life was all about: good food, good wine, and good company.

My lucky husband married into an Italian family and quickly became a fan of this dish. Even my children have been regularly asking for me to whip up a quick batch. This recipe has been passed down with slight alterations with each generation. There are many ways to prepare this dish and the fun of it is modifying it to your specific taste. If you are a vegetarian, just eliminate the meat. If you do not like mushrooms, eliminate them. If you do not like a particular spice, you can make it however it pleases you and your family. Regardless of how you prepare the dish, or what you add or don’t add, I will ensure you a taste that will warm your heart on a cool fall or winter day.

I hope you enjoy this recipe the way I have for many years. It is something that I plan on handing down to my children when they have grown and have families of their own.

dGizmo

Risotto Milanese


	SOURCE foodgizmo
	COOK TIME 35 minutes
	PREP TIME 10 minutes
	SERVINGS Serves 6
	DIFFICULTY Intermediate

INGREDIENTS

3 cups Arborio Rice
6 Cups chicken or beef Broth
1 TBS Olive Oil
Dash Allspice to taste
Dash Sage to taste
Dash Saffaron to taste
Dash Pepper to taste
2 tablespoons butter
Paremsian Cheese
1 LB Italian Sausage
1 C Porcini mushrooms or 1 Cup white mushrooms sliced
1 Small Onion diced or shallot diced
1 1/2 C Red wine

DIRECTIONS

Soak dried porcini mushrooms in water until soft (about 1 hour)

Measure out rice and add spices, set aside

Warm chicken broth in seperate pot

In a large skillet, heat olive oil over medium heat. Add diced onion or challet and sausage in pan until onion is translucent and sausage is brown.

Pour rice and spices into skillet with onions and sausage. Stir well.

Begin adding warmed chicken broth (about 5/6 ladels) and stir until rice is well mixed. Let cook, stirring frequently once broth is absorbed continue to slowely add broth (1/2) ladels at a time).

During this process pour in mushrooms with water and red wine to rice mixture, again stirring regularly. Continue adding broth and stirring until rice is cooked al dente. Usually takes approximately 20-25 minutes.

Add butter right before ready to pour onto serving platter and stir until butter is melted.

Spoon rice onto serving platter, top with parmesan cheese and prepare yourself for a feast.

COMMENTS

This dish goes well with grilled hearts of romain caeser salad, and a light wine either red or white. Something else to note, though you can use white mushrooms the flavors really come out when you use Porcini Mushrooms. These particular mushrooms can be a challenge to find depending on where you live. If you cannot locate them at a store near to you, I found this site on the web and the prices seemed reasonable: Life Gourmet Shop

Other similar recipes

Source	Recipe
FoodNetwork	Mushroom Risotto
Epicurious	Lemon Risotto

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