Side Dish Glory!

I hate what has happened to the word "awesome!" Awsome is for volcanic eruption! Tornado! Angel Falls in Venezuela! The Sumela Monastary in Trabzon! Glory is a word that I'm glad will never fall into common and frequent use. I want that word to be reserved for those moments of giddy, incomparable joy! Those sweet big and little things...hitting a home run in Jr. High P.E....landing a great job...being honored with "happy birthday"---getting IN..and OUT of medical school...watching, every hour, as your tomatoes turn red!...gazing into your newborn's face, your groom's face, the face of your Mom as she bites into a favored something you've cooked just for her!

My glory today has been two side dishes I've been meaning to try. Bianca pulled the recipes out, and planned the Sunday brunch menu with Russian Bierocks (bread buns filled with potato, scrambled egg, and cheddar)...I'll get to that recipe later. These two side dishes, sweet potato gratin and shaved brussel sprouts sauteed with bacon, served together, are absolutely glory. Our dining room has been in an uproar all day, and our copy machine has been as hot as the kitchen!

If you weren't one of the lucky ones who got to taste this glorious brunch today, I want to herald the recipes at the top of my lungs! Delicious! Easy! Pure glory!

Sweet Potato Gratin
Sunset Magazine, December 2006
Serves 8-10

3 Tbsp butter
4 lbs Red sweet potatoes (these usually weigh about 1 lb each)
3/4 cup grated Parmesan cheese
2 cups heavy whipping cream
1 tsp salt
1/2 tsp pepper
1/4 tsp cayenne

Preheat oven to 400 degrees
Butter a 9 x 13 inch pan with 1 tbsp butter
Slice sweet potatoes very thin (use the long slot blade side of a grater or a mandoline if you have one...be SO careful!)

Arrange one-third of the potatoes on the bottom of the pan
Sprinkle one third of parmesan cheese on top.

Repeat a second and third lay, ending with cheese.

Combine cream, salt, pepper and cayenne in a measuring cup or small bowl

Pour over potatoes and dot with remaining 2 Tbsp butter.
Cover with foil and bake for 20 minutes

Remove foil and continue baking 20-25 minutes, till top is golden and potatoes are tender.

Shaved Brussel Sprouts with Pancetta
Sunset Magazine, December 2006

Serves 8 to 10

2 lbs Brussel Sprouts
1 Tbsp olive oil
8 oz pancetta (or bacon) sliced in very thin strips
Salt and pepper

Thinly slice the sprouts crosswise, discarding the root end

Heat oil in a large pot over high heat and cook pancetta/bacon until crisp (5 minutes)

Reduce heat and add shredded brussel sprouts. Cook until bright green and tender, about 3-5 minutes. Salt and pepper to taste, and serve hot.