Decatur Magazine: Home: Food and Wine: Turkey Side-Dish Recipes

	articles online: food & wine Talkin' Turkey Following are a couple of finishing touches to really garner praise from your holiday guests. Compliments, again, of Chef Paul Leurck. Recipes from December / January 2003

Yukon Gold Mashed Potatoes with Roasted Garlic Twelve shallots (unpeeled), two large heads of garlic (papery outer skin removed but head intact), eight peeled garlic cloves, 1/4 cup extra-virgin olive oil, 3 1/2 pounds Yukon Gold Potatoes (washed and whole), 3/4 stick (six T.) unsalted butter at room temperature, salt and pepper to taste. 1) Pre-heat oven to 425 degrees. 2) Toss together the shallots, garlic heads, and one T. olive oil. Sprinkle with salt and pepper. Wrap the garlic and shallots tightly in a foil and roast for one hour. 3) Unwrap carefully. Let the shallots and garlic cool until they can be handled. Peel both and puree in small food processor. 4) Place potatoes in large pot of salted, boiling water with the eight peeled garlic cloves. Boil 20-40 minutes (depending on size) until they're tender. Drain into a colander, reserving one cup of the cooking water. 5) When cool enough to handle, rice potatoes and garlic in a potato ricer. Return to pot and cook over moderate heat until excess liquid is evaporated. 6) Over moderate heat, whip in the garlic-shallot puree, the remaining three tablespoons of olive oil, butter, salt and pepper (if desired), and enough of the cooking water to achieve desired consistency. May be served immediately. Wild Boar-D'Anjou Pear Vinegar Gravy Ten oz. D'Anjou Pear Vinegar, ten oz. duck glace, one qt. heavy whipping cream (divided in half), 1 1/2 lb. wild boar bacon, cubed and rendered off. 1) Reduce D'Anjou vinegar to syrup. Add half of the whipping cream and all of the duck glace. 2) In separate saucepan, reduce remaining cream by 2/3 and combine with above mixture. Add rendered boar bacon. (We're guessing that if you can't find quote-unqoute Wild Boar Bacon, you can just substitute, um, regular bacon, and tell your dinner guests you speared it in the wilds of Tunisia).

Publisher's Note: These recipes may be printed for personal use only. These recipes are provided as a supplement to the food feature "Talkin' Turkey" in the December/January 2003 holiday issue of Decatur Magazine. They may not be reproduced or redistributed in whole or in part without the publisher's written consent. © Copyright 2002 Decatur Magazine - First String Productions. All rights reserved.