Sides and Condiments – Chef Gigi Gaggero

Oven-Fried Crispy, Garlic & Herb Smashed Potatoes The cooking techniques in this recipe are responsible for the deep flavor layers you will taste on the interior of these potatoes. So much so, I’m willing to bet these will quickly become a family favorite. Oh, and did I mention the additional crunchy oven-baked texture? Whoa! PairContinue reading

Leftovers? Make Mash Potato Bombs!

Baked or fried these are a fun way to use up any left-over mash potatoes… or, a good excuse to make more! You’ll Need: Filling: 3 cups chilled mashed potatoes 1 cup cheddar cheese, shredded ½ cup bacon, chopped small dice 1 bunch chives, chopped Pepper to taste Breading Station: 1 cup flour or GFContinue reading “Leftovers? Make Mash Potato Bombs! “

Decadent Creamed Corn Casserole!

Trust me when I say– someone at your dinner table will ask you for this recipe! You’ll Need: 8-10 ears of fresh shucked corn off the cob, or 1 pound frozen white kernels and 1 pound frozen yellow kernels. Or, all yellow. 1/2 onion, peeled halved and studded with 3-4 cloves 1 large russet pototoContinue reading “Decadent Creamed Corn Casserole!”

Hassleback Potato Casserole

Acclaimed food science writer, J. Kenji López-Alt has developed this sort of “mash-up ” ( if you will ) of a classic French gratin, and a beautiful Hassleback potato recipe. The idea is to stand the slices of potato vertically, rather than laying them flat. This ensures each serving receives both a creamy potato serving and a crispy edge in each bite. This is myContinue reading “Hassleback Potato Casserole”

Make-Ahead Feast Worthy Cranberry Pear Compote!

This recipe has been in my culinary repertoire for over two decades. It’s my absolute favorite! Loose the canned cranberry sauce- trust me on this one. Just like everything Thanksgiving– it’s better the next day; especially smothered all over your leftover turkey sammy! There is quite a bit of sugar in the recipe because theContinue reading “Make-Ahead Feast Worthy Cranberry Pear Compote! “

Green Beans with Brown Buttered Walnuts and Caramelized Shallots

I love to cook green beans, especially Haricots Verts, pronounced { herəkō ˈver } they are delicious and so tender. They are the French variety typically slimmer and longer than the common green bean we see here in America. You can use any fresh green bean for this recipe. You’ll Need: 1- 2 pounds freshContinue reading “Green Beans with Brown Buttered Walnuts and Caramelized Shallots”

Carrot Salad with Roasted Cashew & Spicy Honey Vinaigrette

You’ll Need 1 cup unsalted cashews, roasted 2 cloves garlic, peeled1/2 teaspoon crushed red chili flakes1/8 cup fresh lemon juice 1/4 cup rice vinegar 1/4 cup local honey1/2 cup olive oilKosher salt and fresh ground pepper1 pound carrots, peeled, julienned Here’s HowPreheat oven to 350’F Degrees. Toast cashews on a rimmed baking sheet, tossing occasionallyContinue reading “Carrot Salad with Roasted Cashew & Spicy Honey Vinaigrette”

Fresh Summer Cherry Vinaigrette

It’s easy to speed through the Central Valley of California or roll along the farm-bounded country roads less traveled, and find some great fresh fruits, nuts and delicious vegetables, especially during summer. If you find yourself in the heart of some of the world’s most productive farmland, grab yourself some fresh delicious cherries,– seasonContinue reading “Fresh Summer Cherry Vinaigrette”

Spring has Sprung in California! Try my Recipe for Oven Roasted Asparagus with Garlic Lemon & Crunchy Toasted Almonds

LOVE.. LOVE… LOVE…. Asparagus. Spring time is right around the corner, and asparagus season is closer than we think. Best measure is to always source young fresh stalks of asparagus but if you are using very thick stalks of asparagus, peel away the tough outer layers. The easiest way is to grasp the base of the asparagusContinue reading “Spring has Sprung in California! Try my Recipe for Oven Roasted Asparagus with Garlic Lemon & Crunchy Toasted Almonds”

Skinny Garlic Pommes Frites

In the production of a really good ‘French Fry” the type of fat used to fry with can make all the difference. Not to mention the type of potato and the potatoes sugar content will make a difference as well. Seriously, this subject for scholarly debate! Many establishments that place “Pommes Frites” on the menu are doingContinue reading “Skinny Garlic Pommes Frites”