Roasted Domino Potatoes............

Ingredients:

6 tablespoons unsalted butter, melted, divided

3 1/2 pounds Idaho potatoes (4–6 large)

24 (about) fresh or dried bay leaves

Kosher salt and fleur de sel

Method:

Preheat oven to 425°F.

Brush a 13x9x2" baking dish or cast-iron griddle with 2 tablespoons butter. Peel potatoes and trim ends (do not rinse). Trim all 4 sides of potatoes to form a rectangle. Using a mandoline, cut potatoes crosswise into 1/8" slices, keeping slices in stacks as best you can.

Re-form slices from each potato into a stack.

Place in prepared dish, fanning apart slightly like a deck of cards.

Insert bay leaves between potato slices at even intervals. Season with salt and drizzle with remaining 4 tablespoons butter.

Bake potatoes, rotating the dish halfway through cooking, until the edges are crisp and golden and the centers are tender, about 1 hour.

Sprinkle with fleur de sel.

Bon Appétit, October 2011

In this simple recipe, salty, smoked ham is paired with sweet mango and onion. The fruit and vegetables are cooked alongside the ham.

Yield: makes 10 servings.

ingredients

• 1 (10-pound) fully cooked bone-in smoked ham (shank end), room temperature
• 4 medium onions, peeled and quartered
• 2 large or 3 medium ripe mangos, peeled, pitted, and cut into 1-inch cubes
• 1 cup mango or peach nectar or juice

Preparation:

1. Arrange rack in bottom third of oven and preheat to 350°F.
2. Trim any tough rind and fat from ham, leaving 1/4-inch-thick layer of fat.
3. Transfer ham to roasting pan. Scatter onions and mangos around pan and pour nectar over ham. Cover pan tightly with foil and bake 2 hours. Remove foil, increase oven temperature to 400°F, and continue to bake, basting with pan juices occasionally, until ham is lightly browned and mangos and onions are very tender, 30 to 45 additional minutes.
4. Transfer ham to carving board. Using slotted spoon, transfer mangos and onions to medium bowl and keep warm. Transfer pan juices to small saucepan and set over moderate heat. Simmer, uncovered, until slightly thickened and reduced, about 5 minutes.
5. Slice ham and arrange on platter. Garnish with mangos and onions and serve, accompanied by pan juices.

Ingredients

• 1 medium Butternut Squash 
• 3 tart Green Apples - peeled and coarsely chopped
• 1 medium Onion, peel & chop
• 1/4 teaspoon Rosemary 
• 3 (10 1/2 ounces) containers Chicken Broth
• Water – as required
• 1/4 cups Heavy Cream or Half-and-Half chopped Fresh Parsley for garnish
• 1/4 teaspoon Pepper
• 1 teaspoon Salt 

Preparation

1. Peel squash and seed it; cut into chunks. Combine squash with apples, onions, rosemary, salt, pepper, broth and water in a large heavy saucepan. Bring to a boil and simmer, uncovered, for 45 minutes.
2. Puree soup in blender or food processor.
3. Return mixture to saucepan and bring just to boiling point, then reduce heat. Before serving, add cream.
4. Serve hot, with chopped fresh parsley sprinkled on top.