Below is a formula sure to make your Brussel sprouts are a success no matter what flavor profile you’re after. Sweet, salty, or tangy! Brussel sprouts are aggressive in flavor. You either love them or hate them. So many ways to cook them too– from baked chips to chopped salads. At my home we love ourContinue reading “The Brussel Sprout Files!”
Tag Archives: weekends
Flatbread Made Three ways. Grilled, Baked or on the Stove Top
I love making fresh Flatbread, from Fry Bread, Naan, and Pitas. The list goes on. Just about every country has a type of prized flatbread recipe. I can’t decide if I like it made better in my cast iron pan on the stovetop, or my pizza stone baked in the oven, or my outdoor grill,Continue reading “Flatbread Made Three ways. Grilled, Baked or on the Stove Top”
Soft HomeMade Pretzels
Ingredients: 1 cup warm water (105°F) 2 1/4 teaspoons active dry yeast Vegetable oil 2 3/4 cups all purpose flour 1 tablespoon organic cane sugar 1 teaspoon kosher salt, plus Maldon or Large grain salt for garnish 8 -10 cups water 1/8 cup baking soda Method: With the vegetable oil, lightly grease a large bowlContinue reading “Soft HomeMade Pretzels”
Pommes de Terre Gratinées ~”Potatoes with Cheese”~
A Gratin is a culinary technique in which a casserole recipe is topped with a browned crust, from breadcrumbs, grated cheese, sometimes eggs and or butter. Gratin originated in French cuisine, and is usually prepared in a shallow cooking vessel. The flavors are rich and delicious. Ingredients: 2 Tablespoons unsalted butter, plus additional for preparingContinue reading “Pommes de Terre Gratinées ~”Potatoes with Cheese”~”
Sweet Potato Gnocchi with Fried Sage and a Chestnut Cream. Oh yeah!
‘Tis the season! Old world Gnocchi made from sweet potatoes, paired with the crunchness of fried chestnut and sage. Delicious. I’ve also bumped up the flavor profile by serving it in a pool of brown butter chestnut cream sauce made with wholesome nut milk — this recipe is heartwarming belly satisfying! A bit of work,Continue reading “Sweet Potato Gnocchi with Fried Sage and a Chestnut Cream. Oh yeah! “
Chef Gigi Gaggero 