This is one of my favorite side dishes.  I have always loved soft, braised leeks, and they are plentiful right now in our Bay Area farmers markets.  They are a perfect addition to mashed Yukon gold potatoes.   This dish pairs well with beef, pork, vegetarian and poultry main dishes.

Ingredients
6 large or 9 medium Yukon gold potatoes, washed, peeled (or not) and cut into 1″ chunks
Water to cover
Sea salt
1 stick (4 oz.) butter, softened
1 1/2 cup half-n-half, heated

Braised leeks and mushrooms:
2 Tablespoons olive oil
2 medium-sized leeks, washed – root end and green tops cut off
6-8 medium Crimini mushrooms, cleaned and diced
1/2 cup water

You will also need:
Paring knife
Large pot with lid
Medium saucepan with lid
Potato masher or ricer
Spoon

Instructions
Place the potatoes into the large pot and cover them with water.  Add about a tablespoon of salt to the water.  Bring the water to a boil over high heat.  As soon as the water starts to boil, cover the potatoes and turn the heat down to low.  Let the potatoes cook until they are tender, about 15-20 minutes.

Meanwhile, saute the leeks and the mushrooms in olive oil for about two minutes over medium-high heat.  Add the water and bring to a boil.  Reduce the heat to low.  Simmer, covered, for about 10 minutes until the leeks are tender.

Drain the potatoes.  Add the butter, half of the milk and the  braised leeks and mushrooms.  Start mashing them together.  Add additional milk, if needed, until you get a smooth consistency.  Take care not to mash too much or the potatoes will become too starchy.

Add sea salt to taste.  Serve immediately.

Serves 6-8.

When I was growing up in Georgia, I made a candy called Divinity every year for Chistmas.  I would give plates of it away as gifts.   Somewhere over the years, I stopped making it.  This year, I decided to make it once more, and I am so glad that I did.  My decision was inspired by the delicious nougat from Montelimar that I must have every time I am in France.  I think that Southern-style Divinity is very similar in flavor, but is made with toasted pecans instead of hazelnuts.  I wanted to see if it was as good as I remembered.  It is.  Here is my simple recipe for this Southern holiday treat.

Ingredients
3 cups sugar
3/4 cup water
2 large or 3 small egg whites
1 1/2 teaspoons pure vanilla extract
1 cup toasted pecans, chopped
Approx. 3 dozen  toasted pecan halves

You will also need:
Medium-sized heavy-bottomed saucepan
Candy thermometer
Electric mixer

Instructions
Mix together the sugar and water in a medium-sized saucepan.  Bring to a boil over high heat and reduce the heat to medium high.   Cook for about ten minutes without stirring, until the temperature reaches 266 degrees Fahrenheit on the candy thermometer.  Remove from the heat and let cool down for about 3 minutes.

Meanwhile, beat the egg whites until they form stiff peaks.  After the sugar mixture has cooled for three minutes, add it in a steady stream to the egg whites while beating with the electric mixer.  Add the vanilla and continue to beat the candy for about 20 minutes until it starts to stiffen. Add the chopped, toasted pecans.  When the candy has enough body to hold its shape, spoon about a tablespoonful at a time out onto parchment paper.  Press a toasted pecan into the center.  Let completely cool at room temperature before handling.   Store tightly covered in the refrigerator for up to two weeks. 

Makes about 3 dozen pieces.

This morning I decided that I wanted something a tad sweet but also savory for breakfast.  I had bought a tiny smoked ham from Taylor Boetticher at Fatted Calf, and I wanted to include some of that for sure.  I thought that apples would pair well with it so I decided to make these smoked ham and apple panckes.  We topped them with artisanally-made cane syrup from South Georgia.  I’m sure these pancakes would taste great topped with stewed apples or maple syrup, as well.

Ingredients
8 ounces fully-cooked smoked ham
2 small apples, unpeeled, quartered and core removed
1 1/2 cup all-purpose (plain) flour
2 Tablespoons sugar (unrefined works well, too)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon sea salt, fine
1/2 teaspoon ground cinnamon
2 eggs
1/2 cup milk
1/2 stick (4 Tablespoons butter), melted, plus more for serving
Syrup (optional)

You will also need:
Chef’s knife
Grater
Mixing bowls
Griddle pan
Heat-proof spatula

Instructions
Dice the ham and set it aside.

Rinse and dry the apples.  Grate the apples and add them to the diced ham.

In a separate bowl, mix together the dry ingredients.  

Beat the eggs slightly and add the milk.  Combine well.  Add to the dry ingredients and mix well.  Add the apples and ham.  Stir to combine. 

Heat the griddle pan over medium high heat until it is hot.  Brush it with butter.  Drop the batter onto the griddle pan 1/4 cup at a time.  Cook until you see bubbles on the surface, 2-3 minutes.  Flip the pancakes and cook until golden brown, about another 1-2 minutes.  Place onto a serving dish.  Drizzle with warm, melted butter and top with syrup.

Serves 4.

I grew up eating cornbread dressing for special occasions, such as Thanksgiving and Christmas.  This dish, baked in the oven in a casserole-style baking dish, is made with savory homemade cornbread and fresh chicken or turkey stock.   It is important to note that Southern-style cornbread is made with white corn meal and is savory, not sweet.  I add fresh sage to this cornbread dressing recipe, but that is not the Southern tradition.  This cornbread dressing should be VERY moist and is even better when topped with Southern-style giblet gravy. 

Ingredients
4 cups crumbled Southern-style cornbread
2 cups crumbled toasted white bread
2 large eggs
4 cups chicken or turkey stock (homemade, if possible)
1 cup chopped white onions
1 cup diced celery
1 Tablespoon chopped fresh sage (optional)
1 Tablespoon fine sea salt (Note that if your stock is already salty, you may not need as much.)
Pepper, to taste (I like a lot of pepper.)

You will also need:
Large bowl for mixing
13″ x 9″ x 2″ baking dish, buttered or lined with aluminum foil

Instructions
Preheat the oven to 375 degrees Fahrenheit. 

Put the crumbled cornbread and the crumbled toasted white bread into a large bowl.  Add the two eggs and mix well. Mix in the chicken or turkey stock.  Stir in the onions, chopped celery and sage (if using).  Add the salt and pepper. 

Pour into a buttered baking dish.  Bake for 35-40 minutes, until golden brown on top.   Serve with turkey and gravy, if desired.