Thanksgiving Feast With Greek Twist

Chef, Restaurant Owner And New Cookbook Author Jim Botsacos Shares Recipes

(CBS)  Every year, The Early Show asks a chef to show how to do Thanksgiving right.

This year, it was Jim Botsacos who added an ethnic flavor to the holiday.

The executive chef and co-owner of Molyvos, one of New York's best Greek restaurants, offered recipes for soup, turkey and dessert.

He is also the author of a new cookbook, "The New Greek Cuisine."

Botsacos likes to start his Thanksgiving meal with a warm soup. He thinks it's a perfect starter, compared to a salad. It is warming and gets everyone in the right mood for a comfy, delicious meal, he feels.

Botsacos doesn't prepare his turkey whole. He likes to cut it into pieces, because it cooks more quickly, and you're guaranteed to cook the turkey to the right point — not too dry or undercooked.

For dessert, Botsacos suggests an assortment of delicious treats.

RECIPES

Butternut Squash Soup With Thyme Honey and Whipped Yogurt

Yield: 6-8 servings

Ingredients:
1 Medium Butternut Squash, peeled, seeded and medium diced
(approximately 2 pounds)
2 Tbs Olive Oil
pinch of Cinnamon
pinch of Nutmeg, freshly grated
to taste Salt and Pepper
5 Tbs Butter
1 cup Leeks, washed and diced
2 cups Onions, peeled and finely diced
1 quart + 2 cup Chicken Stock - Hot
2 cups Heavy Cream
3 Tbs Thyme Honey
1/4 cup Greek Yogurt, lightly whipped - for garnish

1. Warm 2 tablespoons of the butter plus 2 tablespoons of olive oil in a large saucepot over medium heat. Once the butter is melted, add the onions, leeks and a pinch of salt to the pot, and cover, cooking for 8-10 minutes or until the onions are soft, stirring occasionally. Add the squash and stock to the pot, and stir to incorporate ingredients; simmer for 30 minutes. Stir in the heavy cream, and simmer for another 5 minutes; skim the foam from the top of the soup. Cook until the squash is tender an additional 5 minutes.

2. Puree the soup using a hand held mixer (alternatively, you can transfer the soup to a blender to puree). Strain the soup though a coarse sieve (strain into another pot). With a hand held blender, add the reserved 3 tablespoons of butter, honey, cinnamon, nutmeg and season with salt and pepper.

You can hold the soup warm covered until ready to serve.

To serve, ladle approximately 6 to 8 ounces of soup into six to eight soup bowls. Top with a dollop of Greek yogurt, serve immediately.

For Botsacos's turkey and dessert recipes, go to Page 2.

[sweetlbw]

Wonderful! Usually, I am running off to work as The Early Show is broadcasting, but I am so glad I caught it today. I am invited to my sister's home to share in the Holiday Meal. Being half Greek I want to thank you for your presentation of this morning, "Thanksgiving Feast With Greek Twist".