Pomme Aligot By Chef Hugue Dufour 2 ½ lbs Yukon gold potatoes ½ lb butter 4 cups cheese curds, chopped 1 Tbs roasted garlic Salt 1 cup milk, if needed This recipe serves 10. DIRECTIONS: Boil potato until tender. With towel in hand, quickly peel skins off using knife. Pass potatoes through a super fine sieve. Dry out the potatoes in a pot over heat careful not to scorch the bottom. Add butter in small increments, stir until emulsified add more butter. If it breaks add some milk to re-emulsify. Whip together equal parts mashed potatoes, cheese and roasted garlic purée. Simple recipe but also a feeling. M. Wells Steakhouse, located at 43-15 Crescent St., opened in November 2013. Opened by Chef Hugue Dufour and Manager Sarah Obraitis, the steakhouse is a staple in the community. The duo also runs the M. Wells Dinette at MoMA PS1, which serves lighter fare with no museum admission required. Recently, they opened a Book Cart on Crescent, where Queens residents can take out and swap free books of all genres at their steakhouse location. Traditional Italian Stuffing By Chef Gianna Cerbone INGREDIENTS: 2 loaves good quality rustic bread, cut into three-fourths inch cubes 7 cloves garlic, thinly sliced 6 fresh sausages (preferably Sweet Italian) removed from casing and crumbled 4 heads broccoli rabe, cleaned, steamed and chopped 1 cup shitake mushrooms, sliced 1 cup cremini mushrooms, sliced ½ cup chestnuts, cleaned, sliced along the shell and baked at 425 for about 15 minutes ¼ cup of pecans ¼ cup pine nuts ½ cup of Extra Virgin Olive Oil (optional: ½ cup of white wine, sherry or any great brandy added to pan at the very end) DIRECTIONS: Heat olive oil and brown garlic in a large skillet. Add the sausage and let it brown and then add the mushrooms. Once the mushrooms have softened, add the broccoli rabe, bread and nuts and cook until all ingredients have melted together. Season as desired. (I like salt, fresh ground pepper, ¼ cup of parsley, two sage leaves and a few springs of fresh rosemary.) So how do you know when the stuffing is done? When your house smells so delicious that you think “to hell with thanksgiving, I have to eat this now…” Oh, and trust me, it will happen. Now, what I like to do with my stuffing is actually stick it in my turkey with about five pats of butter, sew her up, and enjoy it at the thanksgiving table. But most people who I give the recipe to prefer to use it as a side dish. Both are fine, just make sure you enjoy its flavor. Chef Gianna Cerbone is the chef and owner at Manducatis Rustica. The restaurant is located at 46-35 Vernon Blvd. and has been a neighborhood staple since 2008. Affectionately known as Mama Gianna, the chef serves traditional Italian dishes as she learned them from her family. Sweet Potato Pudding By Chef Hector Pandaleon 10 medium sweet potatoes ½ cup of butter ½ ounce of Brandy 1 cup of sugar ½ quart of heavy cream 1/3 teaspoon cinnamon Pinch of salt Boil the mashed potatoes. While they’re still hot add the butter, brandy, sugar, heavy cream, cinnamon and salt until smooth. This recipe serves 8 people. Chef Hector Pandaleon works at the Court Square Diner, located at 45-30 23rd St.in Long Island City. The diner, which is open 24/7, has been operating in Long Island City since 1991. It’s been the scene of several television shows including “Jessica Jones,” “Person of Interest” and “Blue Bloods.”
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