Give Thanks With A Happy Heart
Give Thanks With A Happy Heart
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Lewis, Kim
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La Belle Cuisine - More Side Dish Recipes

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"To cook is to create. And to create well...
is an act of ingenuity, and faith."


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"What we're really talking about is a wonderful day set aside
on the fourth Thursday of November when no one diets.
I mean, why else would they call it Thanksgiving?"

~ Erma Bombeck

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To Grandmother's House We Go
To Grandmother's House We Go
Art Print

Campanelli, Dan
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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
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.

Featured Archive Recipes:
Thanksgiving Side Shows
Gigi's Potatoes, Onions and
Mushrooms au Gratin

Honey-Roasted Mashed Opelousas
Sweet Potatoes

Potato Gratin Forestier (Daniel Boulud)

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