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La Belle Cuisine
Bourbon Sweet-Potato Puree
with Buttered Pecans
Gourmet November
1997
6 pounds sweet potatoes (about 6 large)
3 tablespoons bourbon
1 stick (1/2 cup) unsalted butter, softened
2 cups pecan halves (about 8 ounces)
1 teaspoon coarse salt
2 tablespoons packed dark brown sugar
Preheat oven to 425 degrees F.
Prick sweet potatoes with a fork and in a baking pan bake in middle
of
oven until tender, about 1 hour. When just cool enough to handle,
peel
potatoes and
transfer half to a food processor. Add bourbon and
6 tablespoons butter and purée 30
seconds.
Transfer purée to a large bowl. Purée remaining potatoes in food
pro-
cessor until completely smooth and transfer to bowl. Stir purée until
combined
well
and season with salt and pepper. Transfer purée to a
2-quart gratin
dish or other shallow
baking dish. Purée may be made
2 days ahead and
chilled, covered. Bring purée to room
temperature
before proceeding.
Reduce oven temperature to 325 degrees F. In a shallow baking pan
spread
pecans in one layer and bake in middle of oven until fragrant,
about 10 minutes. Toss hot
pecans with remaining 2 tablespoons butter
and coarse salt. Pecans may be made 2 days
ahead and kept in an air-
tight container
at room temperature. Arrange pecans on top of
purée
and sprinkle with
brown sugar. Bake the purée in upper third of oven
until heated
through and
pecans are slightly browned, about 30
minutes.
Serves 8.
Potato, Leek, Gruyere and
Oyster
Mushroom Gratin
Bon Appetit November
1998
Bon Appetit - One Year Subscription
A rich and elegant special-occasion dish.
4 tablespoons (1/2 stick) butter
1 pound oyster mushrooms, halved if large
1 tablespoon minced garlic
4 cups thinly sliced leeks (white and pale green
parts only; about 4 large)
1 tablespoon minced fresh thyme
1 3/4 cups canned low-salt chicken broth
1 3/4 cups whipping cream
1/4 cup dry white wine
1 teaspoon salt
1/2 teaspoon ground black pepper
3 3/4 pounds russet potatoes, peeled,
thinly sliced into rounds
(about 8 cups)
2 1/2 cups grated Gruyère cheese (about 10 ounces)
Melt 2 tablespoons butter in heavy large skillet over medium-high
heat.
Add mushrooms and sauté until almost tender, about 5 minutes. Add garlic and sauté
until mushrooms are tender and golden, about 3 minutes longer.
Transfer mushroom mixture to bowl.
Melt remaining 2 tablespoons
butter
in same skillet over medium-high
heat. Add leeks and thyme and sauté until leeks
are tender and beginning
to brown, about 8 minutes. Add leek mixture to bowl with
mushrooms.
(Can be made 1 day ahead. Cover and refrigerate.)
Preheat oven to 400 degrees F. Butter 13 x 9 x 2-inch baking dish. Whisk
broth, cream, wine, 1 teaspoon salt and 1/2 teaspoon pepper in large bowl
to blend. Layer
1/3 of potatoes on bottom of prepared dish. Top with half
of the mushroom-leek mixture, then
3/4 cup cheese. Top with half of the remaining potatoes. Pour half of cream mixture over. Top
with remaining mushroom-leek mixture and 3/4 cup cheese. Cover with the remaining
potatoes.
Pour remaining cream mixture over; sprinkle with remaining
cheese. Bake
the gratin uncovered
until potatoes are tender and sauce
bubbles thickly, about
1 hour 20 minutes. Let gratin
stand 30 minutes
before serving.
Serves 10.
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