1 Head of Cauliflower 1 Medium Onion, Sliced
4 Thyme Sprigs 4 Unpeeled Garlic Cloves
3 Tbsp Olive Oil Kosher Salt
Freshly Ground Black Pepper ½ Cup Grated Parmesan
1. Preheat oven to 425°F. Chop 1 head of cauliflower into florets.
2. Toss cauliflower on a large rimmed baking sheet with the onion, thyme sprigs, unpeeled garlic cloves, and olive oil; season with salt and pepper. 3. Roast, tossing occasionally, until almost tender, about 35-40 minutes.
4. Sprinkle with the grated parmesan, toss to combine, and roast until cauliflower is tender, about 10-12 minutes longer. Enjoy!
Serves: 6 people
Classic Potato Gratin
1. Preheat oven to 325°F. Smear butter all over the inside of a 3–4 quart Baking dish.
2. In a small saucepan over low heat bring shallots, cream, salt, pepper, thyme, and garlic cloves to a simmer; cook until shallots and garlic are very soft, about 15–20 minutes. Let cool slightly.
Transfer to a blender; add 3 oz of gruyere cheese and 1 oz parmesan cheese and blend until smooth. 3. Arrange potato slices in prepared dish, fanning out a handful at a time and placing in dish at an angle.
Shingle as you work until bottom of dish is covered. Each layer you place down should be topped off with some of your prepared cream sauce. Tuck smaller slices into any gaps to fill. Pour remaining
cream mixture over the top of your potato casserole and cover dish tightly with foil. Bake potatoes until tender and creamy, about 45-60 minutes. Let cool.
4. Place rack in highest position; heat broiler. Remove foil and top potatoes with remaining
gruyere and parmesan. Broil until cheese is bubbling and top of gratin is golden brown, about 5–10 minutes. Serve topped with more thyme or chopped Italian Parsley for garnish. Enjoy!
4 lbs Yukon Gold Potatoes, Very Thinly Sliced 4 Garlic Cloves
2 Medium Shallots, Quartered 2 ½ Cups Heavy Cream
1 Tbsp Kosher Salt
1 Tsp Freshly Ground Black Pepper 1 Tbsp Thyme (plus more for garnish)
6 oz Gruyere, Finely Grated 2 oz Parmesan, Finely Grated
Yields: 14 - 16 Buns
For the Dough
3/4 Cup Whole Milk, Warmed
1 Packet Active Dry Yeast or Instant Yeast
1 Tsp Sugar
½ Cup Packed Brown Sugar
5 Tbsp Unsalted Butter, Room Temperature
½ Tsp Vanilla Extract
2 Large Eggs, Room Temperature
1 Tsp Salt
1 ¼ Tsp Ground Cinnamon
½ Tsp Ground Nutmeg
½ Tsp Ground Allspice
3 ½ Cups All-Purpose Flour
1 Cup Raisins
For the Cross
2 Cups Confectioners Sugar
2 Tbsp Butter, Softened
1 Tsp Vanilla Extract
1 Tbsp Milk
For the Glaze
3 Tbsp Vanilla Extract
1 Tsp Apricot Jam
1 Tbsp Water
1 Tbsp Orange Zest
1. Whisk the warm milk, yeast packet, and sugar together in the bowl of your standard mixer fitted with a dough hook or paddle attachment. Cover and allow to sit for 5 minutes.
2. Add the brown sugar, butter, vanilla extract, eggs, salt, cinnamon, nutmeg, allspice, and 1 cup of flour. Beat on low speed for 30 seconds. Scrape the sides of the bowl down
with a rubber spatula and add the remaining flour and raisins. Beat on a medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes.
Dough should be a little sticky and soft. If it’s too sticky and not pulling away from the sides of the bowl, mix in additional flour 1 tbsp at a time.
3. Beat for an additional 2 minutes or knead by hand on a lightly floured surface for 2 minutes.
4. Lightly grease a large bowl and place the dough in the bowl, turning it to coat all sides. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough
to rise in a relatively warm environment for 1-2 hours or until it doubles in size.
5. Grease a 9x13 baking pan, two 9-inch baking pans, cast iron skillet, or a lined baking sheet. When the dough is ready, punch it down to release the air. Divide the dough into 14 - 16
equal pieces. Shape each piece into a smooth ball, pinching it on the bottom to seal. Arrange in prepared baking dish.
6. Covered shaped rolls with aluminum foil, plastic wrap, or a clean kitchen towel. Allow to rise until puffy, about 1 hour.
7. Preheat oven to 325°F. Bake the rolls for 15 minutes or until golden brown on top, rotating the pan halfway through. If you notice the tops browning too quickly, loosely tent the pan with aluminum foil. Remove from oven and allow rolls to cool as you prepare the icing and glaze.
8. Heat the apricot jam and strain into a bowl. Whisk in the vanilla, water, and orange zest. Brush the glaze onto the warm rolls.
9. Make the icing by whisking together all of the icing ingredients.
After the buns have cooled, use a piping bag to create X’s on each of the buns with the icing. 10. Cover leftover rolls tightly and store at room temperature for 2 days or in the fridge for up to 1 week.
12 Hard-Boiled Eggs 1/3 Cup Mayonnaise
1 Tbsp Freshly-Squeezed Lemon Juice 2 Tsp Dijon Mustard
½ Tsp Garlic Powder
Freshly Cracked Black Pepper For Garnish:
Smoked Paprika Fresh Chives, Chopped
Yields: 24 Deviled Eggs
1. Slice the hard-boiled eggs in half lengthwise.
Scoop out the egg yolks and transfer them to a small mixing bowl. 2. Using a fork, mash the egg yolks completely until they form a fine powder. Add in the mayo, lemon juice, dijon, garlic powder, and a generous pinch of salt and pepper. Stir until completely combined. Taste the mixture and season with extra salt and pepper, if needed.
If the mixture seems too thick, add in a tiny splash of cream.
3. Put the yolk mixture in a piping bag and fill the inside of the egg whites with the mixture. Sprinkle each deviled egg with a pinch of paprika and chives.
Candied bacon, caviar, and pickled onions are also great toppings if desired. Best served immediately. Enjoy!
1 lb Bacon (I prefer thick cut)
1 Cup Light Brown Sugar ¼ Cup Pure Maple Syrup 2 oz Bourbon
Bourbon Maple Candied Bacon
1. Preheat oven to 400°F. Line a rimmed baking sheet with aluminum foil, place a wire cooling rack on top, and spray the rack with cooking spray.
2. In a medium sauce pan over medium heat, add the brown sugar, bourbon, and maple syrup. Cook, stirring often until the mixture is reduced and becomes a thick syrup/glaze.
About 15-30 minutes. Watch the heat so it doesn’t burn. 3. Place the pieces of bacon on top of the rack trying not to overlap.
Spoon or brush the syrup on top of the bacon. Place in oven and cook for 13 minutes. Remove from the oven and flip the bacon. Spoon or brush the mixture on top of the bacon.
Return to the oven and cook for another 13 minutes.
4. If the bacon is not crispy enough (remember that it’ll crisp up as it cools):
flip the bacon over, spoon any remaining spice mixture, and bake for a few more minutes. OR you can broil for 1 minute each side but watch as this will burn quickly.
5. Remove from the oven and allow to cool 1 minute on the rack. Then using cooking tongs, remove the bacon from the rack and plate. Enjoy!