I had just finished a year of study with Madeleine Kamman in France. Since I’d just received my Master Chef Diploma, I could not wait to cook for friends back home.
As it turned out, I flew back to Boston in early November, just in time for Thanksgiving. I was so jazzed about the holidays, and armed with all of my new cooking skills, I invited a dozen friends and family members for Thanksgiving dinner.
I could not wait to “wow” them and I pulled out all the stops.
After cooking for days, I was most excited about the roasted butternut squash ravioli, drizzled with brown butter, and sprinkled with toasted hazelnuts and crisp sage.
Once they’d arrived and settled around the table, I plated up the ravioli as a first course. I guess that my guests were excited about them, too, and some even indulged in seconds! By the time I brought out the roast turkey, chestnut stuffing, mashed olive oil potatoes, roasted vegetables, spiced cranberry sauce and homemade pies, everyone was too full to eat!
Let’s put it this way, I had a lot of leftovers that memorable day and since that day, I never served pasta as a first course on Thanksgiving again.
Have a wonderful holiday and know that I’m so grateful to have you as friends!
PS My brother and sister-in-law are hosting, and here’s what I’m adding to the Thanksgiving table:
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