THE THANKSGIVING PIE

My daughter requests pumpkin pie every Thanksgiving, (I was planning on making one anyway) it's just that to her, the Pumpkin pie defines the tradition. Tradition is important to her as it is to many people for the simple reason that it provides a feeling of safety and security; it is something they can count on despite life's uncertainties. She had many years of erratic instability prior to coming to live with her Aunt and Uncle and we work very hard to provide structure and boundaries for her; hopefully we will eradicate her past fears, anxieties, and feelings of abandonment altogether. Pumpkin pie is a small gesture for a big-hearted little girl in need of more love, I'm afraid, than I will possibly ever be able to provide.

Here's my recipe. I hope you enjoy it in as many ways as she does.
Happy Thanksgiving!

Pumpkin Pie with Ginger Streusel

Ingredients
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury) (I make mine from scratch, if you'd like that recipe, please holler!)
10 gingersnap cookies
2 tablespoons sugar
1 tablespoon all-purpose flour
2 tablespoons chilled butter, cut into small pieces
3/4 cup sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
pinch of ground cloves
1 (15-ounce) can unsweetened pumpkin
1 (12-ounce) can evaporated fat-free milk
1 large egg
3 large egg whites
Note: I like mine to have plenty of spice flavor; I often really spice it up!--have fun!

Preparation
Preheat oven to 350°.

Roll dough into a 12-inch circle; fit into a 10-inch deep-dish pie plate. Fold edges under, and flute. Freeze 30 minutes.

Place cookies, 2 tablespoons sugar, and flour in a food processor; process until cookies are ground. Add butter; pulse until crumbly.

Combine 3/4 cup sugar and remaining ingredients; pour into prepared crust. Bake at 350° for 35 minutes. Sprinkle crumb mixture over pie; bake an additional 20 minutes or until center is set. Cool to room temperature on a wire rack.

-Victoria Hart

CHOOSING SIDES: ROASTED GARLIC MASHED POTATOES

My husband loves garlic mashed potatoes; I abhor making them, so he helps quite a lot on this one! Don't ask why I hate to make them, something about the starchy residue left on the pan makes me squirm. However, the roasted garlic is so delicious I could just spread it on some yummy toasted slices of bread and be done with it all. If you are like my hubby and want the potatoes to pour your turkey gravy over here is the recipe. Remember, how much butter, salt, and pepper you add is all dependent on your taste, feel free to do what you like, there are no set rules (exception, you must work while the potatoes are hot from the boiling water). I sometimes alternatively use olive oil in place of half the butter.

Roasted Garlic Mashed Potatoes

Ingredients
Serves 8
• 2 large heads garlic
• 1 teaspoon olive oil
• 4 pounds all-purpose potatoes, peeled and quartered (you can opt to leave some peeling on for flavor, texture, and fiber content)
• Salt and freshly ground black pepper
• 8 tablespoons (1 stick) unsalted butter
• 1 1/4 cups heavy cream (I use sour cream and heavy cream, equal parts instead)
Directions
1. Heat oven to 425 degrees. Slice tops 1/4-inch off garlic heads, and discard. Coat heads with olive oil, and wrap heads in aluminum foil. Bake until tender and golden, about 45 minutes. Remove from oven, and let stand until cool enough to handle. Carefully peel garlic cloves, you may be able to "squeeze" the garlic out of the skin instead; set aside.
2. Place potatoes in a large stockpot, cover with cold salted water, and bring to a boil. Cook until very tender and soft, about 12 minutes. Drain in a colander, and pass through a potato ricer or food mill over a large bowl. I prefer to use a hand masher, I like my potatoes chunky, if you like them smooth, use a ricer.
3. Heat butter and cream in a saucepan until butter has melted and cream is hot. Pour over riced potatoes, season with salt and pepper, and stir well to combine. Stir in the roasted garlic cloves, I tend to mash a few first with a fork- some mashed, some whole added to the potatoes. Serve.

Note:
You can prepare mashed potatoes several hours before dinner, but only use two-thirds of the cream (or cream mixture). Half an hour before serving, place the potatoes in a heat-proof bowl set over a pan of barely simmering water; warm, stirring occasionally, until heated through. Just before serving, mix in the remaining cream.

CHOOSING SIDES: ASPARAGUS SALAD

This is one of my favorite side dishes for any occasion. I have to omit that I pray for leftovers to hide just for myself to chow on later...hmmmmm, little rewards for cooking. This is simple simple, don't let the lengthy look of this recipe scare you off, it's just a bunch of words which translate to very little action and yummy bursts of flavor. Go for it, you won't regret it and your family and friends will think you are an amazing cook!



ASPARAGUS SALAD WITH TOASTED WALNUTS AND GOAT CHEESE
(6 servings)

INGREDIENTS:
1 cup walnut halves (4 ounces)

1/2 teaspoonful fennel seeds

2 pounds medium asparagus

1/4 cup extra virgin olive oil

1 1/2 tablespoonful sherry vinegar

1 large scallion, white and light green part only, minced

1 tablespoonful chopped tarragon

1 tablespoonful chopped mint

Salt and freshly ground pepper

4 ounces goat cheese, rind removed and cheese crumbled

DIRECTIONS:
1.) Preheat the oven to 350 degrees. Spread the walnuts on a small baking sheet and bake for 8 minutes, or until lightly toasted. Transfer to a plate to cool, then break the walnuts in half lengthwise.

2.) Meanwhile, in a small skillet, toast the fennel seeds over moderately high heat until fragrant and golden, about 20 seconds. Transfer to a work surface and let cool, then finely chop.

3.) Pour 1/2 inch of water into a large pot fitted with a a large steamer basket and bring to a boil. Discard the tough ends from the asparagus and add the spears to the steamer; cover and steam over high heat until tender, about 4 minutes. Transfer the asparagus to paper towels and pat dry. Let the asparagus cool to room temperature, then cut on the diagonal into 2-inch lengths. (You can steam asparagus in your microwave, place wet asparagus on a dinner plate and cover with plastic wrap, place in microwave. Do not overcook; you want the asparagus to be firm, not soggy.)

4.) Meanwhile, in a large bowl, whisk the olive oil with the vinegar, scallion, tarragon, mint and chopped fennel seeds. Season with salt and pepper.

5.) Add the asparagus and walnuts to the bowl (to the dressing) and toss. Add the goat cheese, season with salt and pepper, transfer to plates and serve. Stand back and wait for the applause!

--VICTORIA HART

THANKSGIVING AND ALL THAT JAZZ

Okay, so if you're cooking Thanksgiving dinner, it's time to start planning your meal. I am hoping to post a few of my favorite side dishes I like to serve up with the bird to help you along.
The recipe posted here is one I made for the first time when I was 13 years old, quite a few years ago, and I have continued to include it each year I cook the Turkey dinner. I have also had great success and received many compliments taking it to other's homes for dinner (when I don't have the full responsibility of the meal).
It is not a traditional accompaniment and that is precisely what makes it so enjoyable. This is a cinch to make. Plan to make a day ahead so that the flavors can meld together deliciously.

CABBAGE SALAD

1 large head cabbage, shredded (I prefer purple cabbage)--so lovely
1 green pepper, sliced very thin
1 red pepper, sliced very thin
1 large onion sliced very thin (again I choose the purple variety)1
1 med. jar pimentos, drained, separate and disperse the pimentos as the top layer
Layer the above ingredients in the given order. DO NOT STIR!
I use a clear crystal glass bowl to create a colorful display, but you can use any type of glass container you like.

Dressing:
The following ingredients are combined in a saucepan and boiled for 2 minutes, stir constantly to prevent scorching.

1 cup salad oil (extra light olive oil, or safflower oil, or vegetable oil)
1 cup sugar
3/4 cup white vinegar
1 1/2 t. salt
1 t. celery seed...maybe a bit more--this really makes the salad pop!

Pour the hot dressing over the vegetables and cover tightly; refrigerate for a minimum of 4 hours. I prepare this the day before.
Note: you can adjust the ingredients to fit any size container you wish to use, just remember to layer and use only enough dressing to reach the top of the vegetable layers, but not more.

ENJOY and Happy Turkey Day
--V

THE END OF THE ROAD

As you travel and I stay
I watch and wonder how I manage to let you go at all
I would rather be the leaver than the one left
Send me a memory
Send me your love

I’m lonely here tonight in the silence
No memory, no love
Your heart is too out of reach even for this passionate one
I ache for you one thousand miles away
I’m tired of being alone and in love with a traveler
I’m disquieted by my own heart, swelled in lust and desperation

I could hold onto your jacket as you head out the door
Next time
I could beg, beg you to stay
Traveling lover, you would still leave
Less of me would be here, left
Less of me is left

Cease holding me, leave me be
Loving myself less and less for staying
My soul steps me toward the door
Preserving what's left
I leave.

-Victoria Hart