Author: Dana & Nancy

From Moosewood Restaurant New Classics

Ingredients:
1/2 cup chopped shallots or onions
2 garlic cloves, minced or pressed
1 tablespoon minced fresh thyme (1/2 tsp. dried)
1 teaspoon chopped fresh rosemary
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup milk
1 cup heavy cream
6 cups peeled sliced potatoes*
2 cups peeled sliced parsnips*
1 cup grated Gruyere cheese, lightly packed

*Try to make slices 1/16 inch thick or less, it’s the secret to success for this dish.

Directions:
1. Preheat over to 350 degrees. Lightly oil a 7x11x3-inch baking dish.
2. Combine the shallots, garlic, thyme, rosemary, salt, and pepper. Evenly sprinkle half of this mixture into the bottom of the prepared baking dish.
3. Combine the milk and cream and pour half of it into the pan; it will disperse the other ingredients.
4.Layer with half of the potatoes and half of the parsnips, pressing the vegetables evenly into the milk mixture. Sprinkle with the remaining shallot mixture.
5. Layer on the rest of the parsnips and top with the remaining potatoes. Pour the last of the milk mixture over all and finish with the grated cheese.
6. Bake, uncovered, for 45 to 60 minutes, until the vegetables are tender and the top is crisp and golden brown. After the first 30 minutes, rotate the pan in the oven to ensure uniform baking. Remove from the oven and let stand for 2 to 3 minutes until the potatoes absorb any remaining liquid.

From Everyday With Rachael Ray, March 2007

Ingredients:

12 shiitake mushrooms(6 ounces),stems discarded and caps coarsely chopped
Salt and pepper
1 cup heavy cream
1/2 cup milk
1/2 cup coarse yellow cornmeal
2 leeks,white parts only,quartered lengthwise and cut crosswise 1/2 inch thick
1 cup grated cheddar cheese
1 teaspoon soy sauce
3 to 4 dashes hot pepper sauce, such as Tabasco
2 large eggs, separated

Directions:
1. Preheat the oven to 350°. Butter a 1 1/2-quart soufflé or casserole dish and set aside. Season the mushrooms with salt and pepper; set aside.
2. In a saucepan, bring the cream and milk to a simmer. Remove from the heat and whisk in the cornmeal until smooth. Add the leeks and mix well. Let cool slightly.
3. Stir the mushrooms, cheese, soy sauce and hot pepper sauce into the cornmeal mixture. Stir in the egg yolks and mix well.
4. Using an electric mixer or whisking by hand, beat the egg whites until stiff peaks form. Stir about one-third of the whites into the cornmeal mixture, then gently fold in the remaining whites. Scrape the batter into the prepared dish.
5. Bake until the top is puffed and brown and a knife inserted in the center comes out mostly clean, about 1 hour. Serve immediately (the top will deflate slightly as it sits).