From Chef Joseph George, the executive chef at Grand Traverse Resort & Spa in Acme, Michigan.

Pumpkin Potato Gratin & Mushroom Braised Swiss Chard

Recipe
Pumpkin Potato Gratin
Ingredients
1 quart heavy cream
1 16oz. can pumpkin puree
8 peeled Idaho potatoes
1 T. nutmeg mixed with 1 T. cinnamon
Salt and pepper
1 pound grated parmesan Reggiano
Directions

Grease a 9×13 baking pan.  In a small container, mix pumpkin puree, cream and cinnamon mixture.  On a mandolin, slice potatoes very thin, layer potato, cream mixture, salt and pepper then parmesan.  Continue again until pan is full to the top.  Bake covered at 350 degrees for 45 minutes (or until soft all the way through), bake uncovered for an additional 10 minutes until golden brown.  Let rest at room temperature for 15 minutes before cutting.

Mushroom Braised Swiss Chard
Ingredients
8 stalks Swiss chard – julienned
4 pints button mushrooms – sliced
3 peeled shallots – diced
1 bunch fresh thyme
1 head garlic cut in half
Salt and pepper
12 oz. white wine
½ pound butter
Juice of 2 lemons

Directions
In a medium rondo pan, place mushrooms, shallots, thyme, garlic, wine, butter and lemon cook on medium heat covered for approx. 15 minutes.  The mushrooms should release a good amount of liquid, at this time, add the Swiss chard and simmer for 5-7 minutes covered.  Strain and serve.

Assembly

Cut potato gratin into squares, place over braised Swiss chard/mushroom mixture.  Garnish with fried onions, shaved Reggiano or fresh vegetables.

Digg This
Reddit This
Stumble Now!
Buzz This
Vote on DZone
Share on Facebook
Bookmark this on Delicious
Kick It on DotNetKicks.com
Shout it
Share on LinkedIn
Bookmark this on Technorati
Post on Twitter
Google Buzz (aka. Google Reader)