Old-Fashioned Potato Gratin

• 4 large russet potatoes, peeled and sliced about 1/4 inch thick
• 1 garlic clove, crushed
• 1 tablespoon unsalted butter, at room temperature
• Kosher salt and freshly ground white pepper
• 3 tablespoons freshly grated Parmigiano-Reggiano
• 3 tablespoons freshly grated Comte cheese
• 1 1/2 cups heavy cream

Preheat oven to 350 F.

Put the potato slices in a bowl of water to cover so they don't discolor while you prepare the dish. Firmly rub the garlic clove all over the bottom and sides of a 10-inch gratin dish to coat the interior with its juices. Allow to dry for a few minutes, and then rub the bottom with the butter.

Arrange a layer of potatoes, drained and patted dry, in a slightly overlapping fashion in the bottom of the gratin dish. Season with a good dash of salt and pepper and a little of the two cheeses. Continue layering the potatoes and cheese in this fashion, seasoning each layer and finishing with the cheese (you should have at least three layers). Drizzle the cream along the sides of the dish, so as not to displace the cheese.

Place the gratin dish, uncovered, on the top oven rack and bake for 1 to 1 1/4 hours, or until the cream has been absorbed and the top is crispy and golden. Let stand for 10 minutes before serving.

Serves 6 Recipe by Frank Stitt

Substitutions: White cheddar was used in place of the Comte.

Cranberry-Walnut Pumpkin Bread

Dense, moist, and delicious, this bread is great as a quick snack or with a bit of whipped honey butter for afternoon tea.

• 2 cups all purpose flour
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 6 tablespoons (3/4 stick) unsalted butter, room temperature
• 1 cup plus 1 tablespoon sugar
• 2 large eggs
• 1 cup canned pure pumpkin
• 1 teaspoon vanilla extract
• 2/3 cup buttermilk
• 1/2 cup dried sweetened cranberries
• 1/2 cup coarsely chopped walnuts

Preheat oven to 350°F. Butter 9 1/4x5 1/4x3-inch loaf pan. Line bottom and 2 long sides with waxed paper. Whisk flour, pumpkin pie spice, baking powder, salt, and baking soda in medium bowl to blend. Using electric mixer, beat butter in large bowl until fluffy. Gradually add 1 cup sugar, beating until blended. Beat in eggs, 1 at a time. Beat in pumpkin, then vanilla. Beat in dry ingredients alternately with buttermilk in 2 additions each. Fold in cranberries and nuts. Transfer batter to pan. Sprinkle with 1 tablespoon sugar.

Bake bread until tester inserted into center comes out clean, about 1 hour 10 minutes. Cool bread in pan on rack 15 minutes. Cut around bread at short ends to loosen from pan. Turn bread out onto rack; peel off waxed paper. Cool bread completely. (Can be made 2 days ahead. Wrap and store at room temperature.)

Makes 1 loaf

Bon Appétit October 2003

--

Substitutions: Whole wheat flour in place of white, cinnamon instead of pumpkin pie spice, non-fat plain yogurt instead of butter, only used a 1/2 cup of sugar, no walnuts.

Cranberry Banana Bread

• 1/2 cup maple syrup
• 1/2 cup unsweetened applesauce
• 4 very ripe bananas, mashed well
• 1 1/4 cup dried cranberries
• 2 cups whole wheat flour
• 1/2 teaspoon baking soda
• 1/2 cup buttermilk
• 1 teaspoon vanilla
• 2 teaspoons cinnamon
• 1/2 teaspoon salt

1. Preheat oven to 350°F.
2. Butter 9×5 loaf pan.
3. Sift together flour, baking soda, salt and spices. Add cranberries.
4. Mash the bananas and add all the wet ingredients.
5. Add the wet ingredients to the dry. Mix well.
6. Pour batter into loaf pan.
7. Bake for an hour.

Adapted from Knocked Up Vegan

Pesto Brown Bread

• 3 cups whole-wheat flour
• 1 1/2 teaspoons salt
• 1 teaspoon baking soda
• 1/2 teaspoon double-acting baking powder
• 1/4 cup of pesto sauce
• 1 1/2 cups plus 1 tablespoon buttermilk
• 2 tablespoons unsalted butter, melted and cooled

In a large bowl whisk together the flour, the salt, the baking soda, and the baking powder. In a bowl whisk together the buttermilk, 2 tablespoons of the butter, and the pesto, add the mixture to the flour mixture, and stir the dough until it is just combined. Turn the dough out into a buttered 9-inch ceramic or glass pie plate and with floured hands pat it into a 7-inch round loaf. Brush the top with buttermilk, cut an X 1/4 inch deep across the top, and bake the bread in the middle of a preheated 375°F. oven for 50 minutes, or until it is golden and sounds hollow when the bottom is tapped.

Makes 1 loaf.

Gourmet, October 1991