Roasted Gremolata Cauliflower

Roasted Gremolata Cauliflower
Print Recipe
Servings Prep Time
5-6 people 20 minutes
Cook Time
30 minutes
Servings Prep Time
5-6 people 20 minutes
Cook Time
30 minutes
Roasted Gremolata Cauliflower
Print Recipe
Servings Prep Time
5-6 people 20 minutes
Cook Time
30 minutes
Servings Prep Time
5-6 people 20 minutes
Cook Time
30 minutes
Ingredients
Servings: people
Instructions
  1. Preheat oven to 400℉
  2. In a large bowl stir together parsley, lemon zest, garlic, salt and 3 tbsp of olive oil. Set aside.
  3. Remove outer leaves from cauliflower and cut the head into quarters. Easily core the cauliflower by cutting it out of each quarter, allowing any remaining leaves and stem to come away with it.
  4. Break or cut the cauliflower into large bite-size pieces. Toss cauliflower with remaining 1 tbsp of olive oil and a few grinds of a pepper mill. Spread out evenly on a large baking tray.
  5. Roast in the oven for about 30 minutes, turning once, allowing the bottom edges to become golden and caramelized.
  6. Remove from oven and add to the bowl of Gremolata along with the parmesan cheese. Toss to coat evenly and season with salt and pepper to taste. Serve immediately.
Recipe Notes

-make as a vegan option by omitting the parmesan cheese or using your favourite alternative cheese.

Flaky Jalapeno Cheddar Biscuits

Flaky Jalapeno Cheddar Biscuits
Print Recipe
Servings Prep Time
8-10 4" biscuits 25 minutes
Cook Time
18 minutes
Servings Prep Time
8-10 4" biscuits 25 minutes
Cook Time
18 minutes
Flaky Jalapeno Cheddar Biscuits
Print Recipe
Servings Prep Time
8-10 4" biscuits 25 minutes
Cook Time
18 minutes
Servings Prep Time
8-10 4" biscuits 25 minutes
Cook Time
18 minutes
Ingredients
Servings: 4" biscuits
Instructions
  1. Preheat oven to 425℉ and line a large baking tray with parchment.
  2. In a large bowl whisk together flour, cornmeal, baking powder, baking soda and salt.
  3. Add cubed butter and using a pastry cutter, cut butter into dry ingredients until pea-sized and evenly distributed.
  4. Whisk together buttermilk and one large egg. Add to dry ingredients and stir until just starting to come together. Add grated cheese and diced jalapeno and continue to mix until incorporated being careful not to overmix. It will be a bit of a scraggly mess.
  5. Flour your work surface and dump out the dough. Knead dough a few times to bring everything together. Flatten dough into a 3/4"-1" disk. Using a 3" round cutter, cut out biscuits.
  6. Reform remaining dough and cut out biscuits. Place biscuits on a parchment lined baking tray.
  7. Whisk together one large egg and one tbsp of milk or cream. Brush each biscuit top and sides generoulsly. Bake in preheated oven for about 18 minutes until golden and puffed.
  8. Remove from oven and allow to rest on the tray for 3-5 minutes before moving to a cooling rack. Serve slightly warm.
Recipe Notes

-these particular biscuits spread out some and are wonderful sliced as a sandwich.

-I used a 3" cutter, however for slightly smaller biscuits that would be good for soups or stews a 2 1/2" cutter is probably preferred.

Chili Tortilla Roll Ups

Chili Tortilla Roll Ups
Print Recipe
Servings
20 rolls
Servings
20 rolls
Chili Tortilla Roll Ups
Print Recipe
Servings
20 rolls
Servings
20 rolls
Ingredients
Servings: rolls
Instructions
  1. In a medium pot or dutch oven heat oil over medium heat. Add chopped onions and green pepper and sauté for 2 minutes. Stir in garlic, chili powders and cumin and continue to cook for 1 minute.
  2. Add ground beef and cook until beef is browned, stirring occasionally and breaking apart the chunks.
  3. Stir in remaining ingredients and allow to simmer uncovered for 10-15 minutes to meld falvours. Chili should be relatively thick, but add a tablespoon or two of water if needed.
  4. Place one tortilla shell on a flat surface and spread with approximately 3 tbsp of chili leaving a 1" border around. Top with 1 tbsp of cheese. Moisten the top inch of the tortilla with water. Starting from the bottom, roll tortilla shell up a third of the way. Fold in sides 1 1-1/2" and continue to roll forward, enclosing all the chili in a tubular shape.
  5. Continue with remaining shells, chili and cheese until all have been rolled.
  6. Using a 2" skillet or shallow pot, add enough canola oil to come up 1". Heat over medium until hot. Place about 6 chili rolls in hot oil with seam side down (don't overcrowd). Cook for about 2 minutes until golden. Flip and cook for an additional 2 minutes. Remove with tongs to a paper towel lined plate to absorb excess oil. Cut in half diagonally and serve with guacamole, salsa and sour cream if desired.

Rustic Potato and Sausage Soup

Rustic Potato and Sausage Soup
Print Recipe
Servings Prep Time
8 cups 20 minutes
Cook Time
35-40 minutes
Servings Prep Time
8 cups 20 minutes
Cook Time
35-40 minutes
Rustic Potato and Sausage Soup
Print Recipe
Servings Prep Time
8 cups 20 minutes
Cook Time
35-40 minutes
Servings Prep Time
8 cups 20 minutes
Cook Time
35-40 minutes
Ingredients
Servings: cups
Instructions
  1. Over medium heat add 1 tbsp of olive to a large pot or dutch oven. Add sausage links and cook until golden and no longer pink, turning often about 15 minutes.
  2. Remove cooked sausage to a paper towel-lined dish to absorb any excess fat. To the same pot add remaining 1 tbsp of olive oil over medium heat. Add onion, celery, carrots and garlic, sauté for 4-5 minutes until starting to soften and have sweat off some of their moisture.
  3. Pour in chicken broth and tomatoes crushed with your hands. Add potatoes, bay leaf, oregano, parsley, and both paprikas. Cover and simmer on low for about 10 minutes until potatoes are almost tender. While soup is cooking, chop kale and cooked sausage into bite-size pieces.
  4. Add kale and sausage to the pot and continue to cook partially covered for about 5 minutes until kale is cooked but still has some colour and bite. Season with salt and pepper and serve immediately with crusty bread if desired.

Rosemary Buttermilk Rolls

Rosemary Buttermilk Rolls
Print Recipe
Servings Prep Time
12 rolls 30 minutes
Cook Time Passive Time
18-20 minutes 105 minutes
Servings Prep Time
12 rolls 30 minutes
Cook Time Passive Time
18-20 minutes 105 minutes
Rosemary Buttermilk Rolls
Print Recipe
Servings Prep Time
12 rolls 30 minutes
Cook Time Passive Time
18-20 minutes 105 minutes
Servings Prep Time
12 rolls 30 minutes
Cook Time Passive Time
18-20 minutes 105 minutes
Ingredients
Servings: rolls
Instructions
  1. Whisk together buttermilk and 1/4 cup water. Warm to 95℉-110℉ in the microwave using 30 second intervals.
  2. Combine warmed liquids, sugar and yeast in a stand mixer bowl fitted with a dough hook (see note). Allow yeast to bloom for 10 minutes
  3. Stir in 1 1/2 cups of flour, rosemary and salt. Start kneading and add the butter chunks a few at a time, along with additional flour until the butter has been incorporated and the dough is starting to pull away from the sides. Continue to add flour by the tablespoon until the dough is smooth and no longer sticks to the side of the bowl, about 8 minutes.
  4. Place dough in a lightly oiled bowl and cover with plastic wrap or kitchen towel. Allow dough to rise in a warm, draft-free area until doubled in size, approximately 60 minutes.
  5. Preheat oven to 400℉. Remove dough from bowl to a clean work surface. Knead two or three times by hand to remove the air. Divide dough into 12 equal portions of 55-58 grams each. Roll into balls and place on a parchment lined baking tray 1/4" apart. Cover with oiled plastic wrap or kitchen towel and allow to rise for 45 minutes.
  6. Whisk egg and 1 tbsp of water with a fork and brush evenly onto rolls. Bake in preheated oven for 18-20, rotating tray half way through baking time. Remove from oven and slide onto a cooling rack, removing the parchment paper. Allow rolls to cool to slightly warm or room temperature for serving.
Recipe Notes

-If kneading by hand, bloom yeast as instructed and stir in the first portion of flour, rosemary and salt.  Turn the wet dough onto a work surface and add a few chunks of butter and 1/4 cup additional flour.  Knead by hand, adding remaining butter and flour by the tablespoon until dough is smooth and no longer sticks excessively to the work surface. Proceed as the recipe indicates.

-Spacing buns 1/4" apart will result in tray style rolls that you have to pull apart.  For more individual rolls,  increase spacing to 1 1/2" between rolls.