With The Grilled Muffaleeze, we combine a real New Orleans-style olive salad made with olives, chopped pickled carrots, cauliflower, capers, and plenty of olive oil, with sliced sopressata, capicola, and melted provolone cheese, all grilled in olive oil.
Hey Guys! Today it’s all about roots…and chips. I love root vegetables in all forms. Mashed, roasted, grilled, braised, pureed, fried, glazed. There’s really so much you can do with them. Today we have a triad of root chips! I’ve always had a thing for Terra brand chips and love the root veg. concept of them. So flavorful, so yum. Today we have a combo of purple sweet potatoes, yucca and red beets!
Free Form Potatoes Au Gratin with Béarnaise Sauce Serves 5 to 6 Ingredients: gratin: 8-10 small new potatoes (or large fingerling potatoes or both), thinly sliced 1 cup heavy cream 1 shallot, diced 2 garlic cloves, minced 1/2 cup plus 2 tablespoons freshly grated Parmesan cheese 1/4 cup (1/2 stick) unsalted butter, softened salt and pepper to taste