Sweet Potato ‘Souffle’ Cordele Mcleod

4-5 lbs. sweet potatoes cut into pieces
1 stick unsalted butter, cut into bits and softened
1 cup granulated sugar
4 large eggs
3 tablespoons self-rising flour
1 cup milk
¼ teaspoon salt
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 teaspoon almond extract
½ cup or more chopped pecans
2 tablespoons firmly packed dark brown sugar
¼ teaspoon cinnamon

In a large kettle combine the potatoes and enough cold water to cover them by 1 inch bring the water to a boil and 
boil the potatoes for 30-45 minutes or until they are tender.

Drain the potatoes, peel them, and transfer them to a large bowl. With an electric mixer beat the potatoes until they are smooth, beat tin the butter, the granulated sugar, eggs (1 at a time), flour, milk, salt extracts and a few nuts. You can add the chestnut puree if used. Combine well and divide mixture between two 1-½ quart soufflé dishes.

In a small bowl combine well the pecans, brown sugar and the cinnamon. Sprinkle the mixture on top of the ‘soufflés’ and bake the soufflés in the middle of a preheated 350 oven for 1 hour. Serves 10-12

Note: I’ve also used chopped chestnuts or chestnut puree.  I’ve never used the coconut extract.

Braised Fennel W/Parmesan

4 Medium sized fennel bulbs, trimmed and halved lengthwise.
2 cups of chicken broth
Olive oil
Salt and pepper
Parmesan cheese
Balsamic vinegar

Preheat oven to 325. Place the fennel in a large, shallow baking dish and pour in the chicken broth. Cover the dish with foil and bake until the fennel is very tender, about 2 hours.

Preheat the broiler. Drain the liquid off of the fennel and place in a small saucepan. Cook over medium heat until reduced to a syrup consistency, about 5 minutes. Whisk in the olive oil and balsamic vinegar.

Season the fennel with salt and pepper and brush with the broth mixture. Sprinkle with the Parmesan cheese and broil until browned, about 2 minutes. Serves four.

Da Umberto’s Roasted Fennel

2 average size fennel bulbs about 1 lb each
2-3 cups milk
Olive oil
Parmesan cheese
Salt and pepper

Preheat the oven to 475

Cut away and discard the leafy green tops from the fennel bulbs. Cut away the root end and peel off the outer layer from the fennel bulb. Cut each bulb into quarters, lengthwise.

Place the fennel, cut side up, in a medium sized or large saucepan so that all the pieces fit snugly in one layer. Pour the milk over the fennel to just cover. Place the saucepan over medium high heat and bring to a low boil. Turn the heat to medium and simmer for 10-15 minutes until the fennel can be easily pierced with a sharp knife.

Remove the fennel with a slotted spoon and lay on paper towels. Pat them dry. Place the fennel in a small baking dish cut sides up. Pour olive oil over the fennel. Sprinkle with Parmesan cheese and salt and pepper to taste.

Bake the fennel for 20-25 minutes, or until the cheese is lightly browned. Remove from the oven and serve at room temperature. Serves six.

Carrots Provencal

2 Tablespoons extra-virgin olive oil
2 pounds carrots, peeled and sliced diagonally approximately 1/2" thick
1 Head of garlic, the cloves peeled and halved
Salt and Pepper to taste
1/2 cup chopped black olives

In a large skillet, heat the oil over moderately high heat. When the oil is hot, add the carrots, stir to coat with oil and reduce the heat to moderate. Cover and braise for 20 minutes stirring regularly.

Add the garlic, season with salt and pepper, stir and continue cooking over low heat until the carrots are almost caramelized and the garlic is soft and tender, about 15 minutes more.

Sprinkle with the olives, stir and taste for seasoning. Serve hot or at room temperature.

Yield: Eight to 10 servings.

Gruyere And Potato Grantine 

1/4 cup vegetable oil 
1/4 cup flour 
2 cups whole milk 
Pinch of fresh nutmeg 
Salt and white pepper 
1 cup grated Gruyere de Comté 
1 pound white potatoes, sliced 1/2-inch thick, blanched 

Preheat the oven 400 degrees F. In a sauce pan, over medium heat, combine the vegetable oil and flour together. Cook the roux, stirring constantly, for 4 to 6 minutes for a blond roux. Whisk in the milk and bring the liquid up to a boil. Season with nutmeg, salt and pepper. Reduce to a simmer and cook for 6 to 8 minutes or until the sauce coats the back of a spoon. Fold in the cheese. Layer the potatoes in a gratin dish. Pour the cheese sauce over the potatoes. Sprinkle the top with bread crumbs. Place the dish in the oven and bake for 15 minutes or until the potatoes are tender and the top is golden brown. Remove from the oven and let rest for 5 minutes before serving. Garnish the potatoes with chives and serve. 
Yield: 6 servings 

White and Sweet Potato Gratin

4 tablespoons butter, divided
12 green onions, chopped
3-4 large white potatoes, peeled and thinly sliced
3-4 large sweet potatoes, peeled and thinly sliced
1/2 teaspoon black pepper, divided
1/3 cup chicken broth
4 ounces shredded gruyere cheese

Heat oven to 375*.  In a skillet, melt 2 Tbsp butter over medium heat. 
Add onions and cook until tender. Toss each type of potato separately with 
1/4 tsp pepper.  In a 2 qt. baking dish layer 1/2 of the potatoes, alternating white 
and sweet in rows.  Dot with remaining butter.  Spoon 1/2 of onion mixture over top.
Cover with remaining potatoes, and pour broth over top.
Sprinkle with cheese and add remaining onions.
Bake until tender, 45-55 minutes.

Cepes A La Bordelaise 
Mushrooms Bordeaux Style 

11/2 pounds cepes or porcini mushrooms (large as possible)
3 tablespoons duck fat
2 cloves garlic, thinly sliced
Juice of 1 lemon and zest
4 tablespoons chopped parsley
Salt and pepper 
Slice cepes into 3/4inch thick slices. Heat duck fat in a 12inch saute pan until smoking. Add cepes and cook until light golden brown, about 4 to 5 minutes. Add garlic and cook 1 minute. Add lemon juice and zest, parsley and season with salt and pepper. Serve immediately. 
Yield: 6 servings 

Crisp Oven-Roasted Potatoes 
With A Sauté Of Wild Mushrooms


Can be a side dish, but it makes a wonderful first course. 
If a spicier taste is desired, add a little crisp-cooked, diced pancetta to the sautéed mushrooms.

3/4 pound small red new potatoes (see cook's notes)
Olive oil
1 tablespoon minced fresh rosemary leaves
Salt and pepper to taste
Sauté of Wild Mushrooms (recipe above), made with rosemary leaves
Wedge of Parmesan cheese

Cook's notes: If potatoes are tiny you can leave them whole; larger potatoes will need to be quartered or cut in half.

Preliminaries: Fifteen minutes prior to roasting potatoes, preheat oven to 400 degrees.

Procedure: Place potatoes in large saucepan or Dutch oven and cover with water; bring to boil on high heat. Boil until potatoes are just barely tender when pierced with a fork; drain. Toss potatoes with enough olive oil to lightly coat them; add rosemary leaves, salt and pepper.

Place potatoes in single layer in baking pan and roast in 400-degree oven until nicely browned and crisp, about 30 minutes.

Advance preparation: Potatoes may be blanched, drained and tossed with seasoning 2 days in advance of serving; refrigerate airtight. Place in roasting pan and drizzle with a little extra olive oil. Roasting time will need to be increased by 5 or 10 minutes.

Presentation: For a first course, divide potatoes between 4 plates. Top with Sauté of Wild Mushrooms. Garnish with a sliver or two of Parmesan cheese; easiest way to shave a sliver of Parmesan is to slide a vegetable peeler over the largest surface of the cheese.

Yield: Makes 4 servings.

Steamed Fiddleheads With Horseradish Scallion Sauce 


1 pound fiddleheads, cleaned
1/2 cup plain yogurt
1/2 cup mayonnaise
1 tablespoon fresh lemon juice, or to taste
2 teaspoons Dijon style mustard
1 tablespoon drained bottled horseradish, or to taste
3 tablespoons finely chopped scallion green 

In a steamer set over boiling water steam the fiddleheads for 5 minutes, or until they are crisp-tender, transfer them with a slotted spoon to a bowl of ice and cold water to stop the cooking, and transfer them to paper towels to drain. In a small bowl whisk together the yogurt, mayonnaise, lemon juice, mustard, horseradish, scallion, and salt and pepper to taste, whisking until the sauce is smooth, and serve the fiddleheads topped with the sauce. 
Yield: 4 to 6 servings 

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