Cauliflower Gratin

Smitten Kitchen provided the recipe for this cauliflower because I have to maintain brand integrity.
1 (3-pound) head cauliflower, cut into large florets
Kosher salt
4 tablespoons (1/2 stick) unsalted butter, divided
3 tablespoons all-purpose flour
2 cups hot milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
3/4 cup freshly grated Gruyere, divided
1/2 cup freshly grated Parmesan
1/2 cup fresh bread crumbs

Preheat the oven to 375 degrees F.

Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.

Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.

Pour 1/3 of t…

40 Clove of Garlic Chicken from Smitten Kitchen

This is the best Smitten Kitchen recipe of all time, probably.

Yield: 4 servings.
3-4 pounds of chicken, we prefer thighs and drumsticks.
Salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
40 large garlic cloves
1/2 cup dry white wine
1/2 cup low-sodium chicken broth

Season chicken liberally with salt and pepper. Place a Dutch oven over high heat, and add oil and butter. When fats are hot but not smoking, add chicken pieces skin side down and cook until skin turns an even, golden brown, about 5 minutes. Work in batches, if necessary, and carefully regulate heat to avoid scorching skin. Turn pieces and brown them on other side for an additional 5 minutes.

Reduce heat to medium. Bury garlic cloves under chicken to make sure they settle in one layer at bottom of skillet. Saute, shaking or stirring pan frequently, until garlic is lightly browned on all sides, about 10 minutes. Add wine and stock, scraping bottom of pan. Some extra wine …

A Brisket Compendium

1. This onion brisket

Description: Cooked for Rosh Hashanah 2018 with Doug and Will. Used smoked paprika because wtf are they even trying to accomplish here?

2. Smitten Kitchen's "Tangy Spiced Brisket"

3 large onions, sliced
3 tablespoons vegetable oil
6 garlic cloves, peeled and halved
1 teaspoon paprika
2 teaspoons salt
1 1/2 teaspoons garlic powder
1 1/4 teaspoons black pepper
1 1/2 teaspoons onion powder
1/8 to 1/4 teaspoon cayenne (adjust to your heat preference)
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 cups beef stock (unsalted or low salt)
1 cup ketchup
1 cup chili sauce
1 cup brown sugar (light or dark)
8 to 10 pound brisket

Prepare the sauce: Heat a large skillet over medium high heat and sauté onions in vegetable oil, stirring occasionally, until caramelized and most of liquid has evaporated, about 15 minutes. Add halved garlic cloves and saute for 3 minutes more. Stir in spices and…

Pan-Roasted Lemon Chicken

Carol's Guac

Per avocado (I used five):

3/4 teaspoon garlic powder
3/4 teaspoon lime juice
splash of sesame oil
splash of olive oil
splash of balsamic vinegar

Mix ingredients well.

Spaghetti Squash No-Sagna

1 spaghetti squash
1 package of ground turkey
2 packages of frozen, chopped spinach
1 container of ricotta cheese (I eyeball it, I'll try to find out in oz next time)
1 egg
3 cloves of garlic
Olive oil
1 jar of low-sodium tomato sauce

1. Preheat oven to 375. Poke holes in spaghetti squash with a fork, then bake for an hour.
2. Put spinach in a microwave-safe container and cook (uncovered) for about 15 minutes.
3. Mix ricotta, egg, and spinach in a mixing bowl. Set aside.
4. Meanwhile, cook turkey (with garlic & olive oil) on stove.
5. Layer spinach mix, turkey, and tomato sauce in a glass baking dish. Top with cheese.