In A Nutshell

This is somewhat modified from a Food & Wine recipe. You won't believe how delicious this is---like a really awesome mac n' cheese! 1 medium head of cauliflower, cut into 1" florets extra virgin olive oil Preheat the oven to 425º. On a rimmed baking sheet spread the cauliflower in one layer and drizzle with EVOO; sprinkle with kosher salt and freshly ground pepper. Roast for about 25 minutes or so until nicely browned. 2 T butter 2 T EVOO 1 small onion, finely diced 2 cloves of garlic, minced or 1 t garlic powder 1/2 cup white wine 1 1/2 cups heavy cream 1 1/2 cups grated Parmesan (6 oz.) 8 oz. stracchino (crescenza) cheese (I can only find this at Target) 1 lb orecchiete or shells 1/4 cup bread crumbs (or more if you like) Get a large pot of salted water going and preheat the oven to 450º. In a large skillet, melt the butter in the EVOO and sauté the onion and garlic, if using, until softened and lightly browned. Add the wine and boil until m

What can I say about this except that it is delicious beyond belief. Salty, buttery, crispy goodness-the pinnacle of potato joy. A cast iron pan is really helpful. I will give you a rough estimate of the quantities because it really depends upon how much you want to make and what size pan you are using. I used about 3 potatoes in the photo above with an approximately 14" flat cast iron pan. You have to understand that if you skimp on the butter, you are only hurting yourself.... Idaho potatoes, peeled and sliced with your dangerous mandoline to 1/8" melted butter, lots salt and pepper Preheat the oven to 425º. Brush your cast iron pan with melted butter and layer the potatoes as pictured above. Brush them generously, and I mean generously with melted butter. Salt and pepper the potatoes and bake for 45 minutes to 1 hour. Check on them around 40 minutes and turn the pan if needed. Mine tend to bake by 45 minutes but everyone's oven is different. Enjoy!

My mom found this recipe in its original form on a blog called  Apple of My Eye ; we have extensively changed it because it was a very lean, low-fat recipe and in need of some serious flavor boost. I have made it many times and tweak it every time. I love it! It's homey, comforting and makes you feel like you're a visitor in Aunt Bee's kitchen. You can use leftover roasted chicken, grilled chicken or you can poach some chicken breasts; it is also good with no chicken at all as a side dish or a vegetarian main course. 1 head cauliflower, cut into chunks 1/2 head broccoli, cut into chunks Preheat the oven to 425º; lay out the veggies in a single layer on a rimmed baking sheet (you may need 2) and drizzle with EVOO. Salt and pepper them and roast for about 20-25 minutes until nicely browned. 2 T butter 2 T flour 1/2 t garlic salt 1 t onion powder 1 1/3 cup milk (I prefer to use whole milk) 4 oz. cream cheese, softened 2 cups shredded cheddar 2 slices bacon, co

I made these to go with the chicken gumbo from the other day-- they were pure, deep-fried heaven! I made my own aioli to go in the remoulade but it is certainly easier to use Hellman's mayo. Serve with an ice cold beer. 2 T olive oil 1 cup grated zucchini 3/4 cup fresh or frozen, thawed corn kernels 1/4 cup finely chopped onion chopped fresh herbs of your choice (I happened to have chives in the fridge) 3/4 cup flour 1/2 cup plus 2 T Jiffy corn muffin mix 1 T sugar 1/2 t kosher salt 1/2 cup buttermilk 1 egg In a saute pan, heat the oil over medium heat and add the zucchini, corn and onion; sauté for about 5 minutes or so until the zucchini is less watery and the veggies are lightly browned. Whisk milk and egg in a bowl; add the dry ingredients and mix just until moistened. Gently add the zucchini mixture and refrigerate the batter for 30 minutes. Pour about 2" of vegetable oil into a heavy pot and heat (the recipe says to heat to 325º; I didn't use a t