Savoy Cabbage Gratin
- About 4 tbsp. butter, divided
- 1/2 head savoy cabbage (about 1 1/2 lbs.), cored and cut into 8 wedges
- About 3/4 tsp. kosher salt
- About 1/2 tsp. pepper
- 1 garlic clove, chopped
- 1 ½ teaspoons chopped fresh thyme leaves, plus thyme sprigs
- ¼ teaspoon nutmeg
- 1 tablespoon flour
- 1 cup heavy whipping cream
- ¾ cup shredded aged gouda cheese*
- ½ cup fresh bread crumbs
- Butter a shallow 2-qt. baking dish (about 8 by 11 in.) and preheat oven to 400°
- Melt 2 tbsp. butter in a sauté pan* or large frying pan over medium-high heat and add cabbage wedges cut side down. Sprinkle with 3/4 tsp. salt and 1/2 tsp. pepper; cook, turning once, until lightly browned, 5 to 7 minutes.
- Add 1/4 cup water to pan. Partially cover and cook cabbage until it’s just tender, 3 to 5 minutes more.
- Transfer cabbage and any stray leaves to prepared dish, arranging wedges so they lie flat (they should fit snugly).
- Return pan to medium heat and melt remaining 2 tbsp. butter. Add garlic, chopped thyme, nutmeg, and flour. Stir until thoroughly combined, add cream, and cook, stirring, just until thickened and bubbling, about 2 minutes.
- Pour cream mixture over cabbage. Top with cheese and bread crumbs. Bake until browned and bubbling, about 20 minutes. Garnish with thyme sprigs and season to taste with more salt and pepper.
Tomato & Beet Salad
- 3–4 beets
- Olive oil
- Kosher salt
- Black pepper
- For vinaigrette
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons olive oil
- 2 tomatoes, sliced or halved, depending on size
- 1/4 cup crumbled goat cheese
- 1/4 cup roughly chopped walnuts
- 1 tablespoon fresh chives
Preheat the oven to 375 degrees F.
Wash the beets and place them on individual sheets of aluminum foil. Drizzle the beets with olive oil and sprinkle with salt and pepper. Fold into loose packets and transfer to a sheet pan.
Roast the beets for 45-55 minutes until they are easily pierced with a knife. Once the beets have cooled, use a paper towel to rub off their skins and slice in 1/4-inch-thick rounds.
- For the vinaigrette, in a small bowl, combine the lemon juice, mustard, 1/4 teaspoon salt and 1/4 teaspoon pepper. Whisk in 2 tablespoons olive oil until fully combined.
- Arrange the tomatoes and beets on a large serving dish. Drizzle with the vinaigrette. Sprinkle with goat cheese, walnuts, chives. Season with salt and pepper.
- 3 red grapefruit
- 1 tablespoon ground cinnamon
- 1 tablespoon white sugar
- 4 teaspoons butte
- Preheat your oven’s broiler.
- Cut the grapefruits in half, and use a small serrated knife to cut out the sections in the halves. Spoon the sections and juice into a bowl, then scrape out all of the remaining thick skins and pulp. Spoon the sections from the bowl back into the halves. This is best done one half at a time.
- Sprinkle sugar and cinnamon over the top of each grapefruit half, adjusting as you see fit. Dot with butter. Place the halves on a cookie sheet
- Broil for 3 to 5 minutes, until the butter is melted and sugar is starting to turn brown.