WEET POTATO GRATIN
small handful Roast Garlic (page 200), chopped
small bunch basil leaves, roughly chopped
jalapeho or poblano peppers, seeds and stems removed, thinly sliced handful toasted pine nuts small red onion, thinly sliced
6 egg yolks
1 quart heavy cream
5 sweet potatoes, peeled and very thinly
sliced
5 Idaho potatoes, peeled and very thinly
sliced
Salt and cracked black pepper to taste
1. Preheat oven to 350 degrees. On the bottom of a 6- by 9-inch baking or casserole dish, mix the garlic, basil, chiles, pine nuts, and red onion. (You can alternate this mixture between the potato layers, if you prefer.)
2. Beat the yolks and cream together.
3. Alternate layers of sweet and white potato and some of the egg and cream mix. Season as you go. Push down evenly with the palms and outstretched fingers of your hands to send the cream into the layers.
4. Cover with aluminum foil and bake for about ЧУг hours. Remove the foil and brown for a few minutes before serving.
CORN CAKES
These cakes can be the starch accompanying a grilled steak or as the partner to my fricassee of rabbit.
Makes approximately 36 cakes
% cup sifted flour % cup cornmeal
2 egg yolks
2 eggs
2 cups corn kernels, from freshly shucked corn
2 cups heavy cream
3 tablespoons chopped fresh herbs (basil, oregano, parsley, thyme, chives, or any combination of them)
7 tablespoons melted butter Salt and pepper to taste Peanut oil, for cooking
1. Place the flour and cornmeal in a bowl.
2. In another bowl beat together the egg yolks and eggs.
3. Process the corn kernels in a processor with half of the cream and add them to the egg mixture. Add the rest of the cream to the egg mixture. Add the chopped herbs.
4. Whisk the egg mixture into the commeal and flour. Whisk in the melted butter. Season to taste.
5. Heat a small amount of peanut oil in a skillet and cook each cake until crisp and lightly browned on each side. (Allow about 2 tablespoons [Vs cup] of batter per cake.)
OLUE CORN CAKES
Makes approximately 24 cakes
% cup blue cornmeal 2 eggs, separated
% cup all-purpose flour 3 tablespoons finely chopped chives
1 teaspoon baking powder 1 cup milk
Salt and pepper to taste 2 tablespoons melted butter
V2 teaspoon sugar Clarified butter or peanut oil for frying cakes
1. Blend together the cornmeal, flour, baking powder, salt, pepper, and sugar in a large bowl.
2. Put the egg yolks and chives in another bowl and mix. Add the milk, stirring. Stir this into the cornmeal mixture and add the melted butter.
3. Beat the egg whites until stiff and gently fold them into the cornmeal mixture. Refrigerate until required.
4. When ready to cook, heat clarified butter or peanut oil in a skillet and when it is fairly hot, add 2 tablespoons (Vs cup) of batter per cake. Fry until crisp on both sides.