• 1 1/2 lbs small brussels sprouts, trimmed
• 3/4 cup heavy cream
• 5 garlic cloves, chopped
• 3/4 cup pecans, toasted
• 3/4 cup, packed, fresh basil leaves
• 1 1/2 teaspoons grated lemon peel
• lemon wedges optional

Brussels Sprouts on Stalk

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• 1/2 lb (2 sticks) butter, room temperature
• 1/4 cup pure maple syrup
• 1/2 teaspoon salt
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground black pepper
• 8 smallish yans (red-skinned sweet potatoes)

Whole Roasted Yams With Maple Butter

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• 3 1/2 lbs russet potatoes, peeled, quartered
• 2/3 cup sour cream ( about 5 1/2 ounces), créam fraîche may be used.
• 1/4 cup (1/2 stick) butter

Sour Cream Mashed Potatoes

• 1 pound dry macarroni pasta, cooked to package specifications
• 2 large shallots, minced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 cup mascarpone cheese
• 1 tablespoon cogñac
• 2 cups heavy cream
• 1/2 cup shredded smoked Gouda cheese
• 1/2 cup shedded Monterrey Jack cheese
• salt & pepper to taste
• 1/3 cup grated Parmesan cheese 
• 1 ounce truffle oil

 Truffled Macaroni and Cheese

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• 1 egg
• 1 cup sugar
• 1 stick (8 tablespoons) salted butter or margarine, softened
• 2 cups peeled, grated raw sweet potatoes
• 1/4 teaspoon salt
• 1/2 cup milk
• 1 cup chopped pecans

Sweet Potato Pone With Pecans

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• 4 large, fresh artichokes
• 1 can flat anchovies in olive oil
• 2 cups olive oil
• 3 cups Italian bread crumbs
• 2 cups grated Parmesean or Romano cheeese(mix them is OK)
• 1/2 cup minced parsley
• 6 cloves garlic minced

Stuffed Artichokes With Parmesan

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• 1 cup whole milk
• 2 tablespoons unsalted butter, melted
• 2 large egg yolks
• 2 teaspoons sugar
• 1 tablespoon cornstarch
• 12 ounce package frozen creamed corn
• 2 tablespoons red bell pepper, finely chopped
• 2 tablespoons onion, finely chopped
• 1 teaspoon sage, chopped
• 2 large egg whites
• salt and pepper to taste

Corn and Red Pepper Pudding

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• 4 cups okra (fresh or frozen is fine), sliced
• 1 cup cornmeal, all purpose
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/4 cup vegetable oil, for frying

Fried Okra

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• 2½ cups black-eyed peas, frozen
• 2 tablespoons soybean oil
• 1 medium white onion, diced
• 2 garlic cloves, minced
• 2 cups tomatoes, ripe peeled, diced
• 1 teaspoon thyme leaves
• 1 tablespoon apple cider vinegar
• 1 teaspoon sugar
• 1/4 teaspoon red pepper flakes
• 3 cups cooked long grained rice
• 1/4 cup parsley, minced
• salt and pepper to taste

Black-Eyed Peas and Rice

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For the Bechamel Sauce

• 2 cups whole milk
• 1/2 pound (2 sticks) salted butter
• 1/2 cup all-purpose flour

For the Potatoes

• 4 Idaho potatoes, peeled and boiled
• 2 cups Béchamel Sauce (recipe follows)
• 2 cups shredded sharp cheddar cheese
• 1 cup seasoned, dried breadcrumbs
• ¼ cup Parmesan cheese
• Salt and white pepper
• ¼ cup clarified Butter

Galatoire's Potatoes au Gratin

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