Scalloped Potatoes in Herbed Parmesan Cream

Thanksgiving has officially descended upon my tiny kitchen. If I’m going to share some of my favorite recipes with you all, as you plan your menu for the big day, I will of course have to cook said recipes in advance of the big day. Huge sacrifice, I know. Typically, when it comes to Thanksgiving, I have an adoration of a classic approach. I mean, there is no place for a chipotle persimmon glazed turkey or a dried apricot & goat cheese stuffing on my table.

Now, don’t get me wrong–new methods, tips & tricks, and recipes for Thanksgiving are more than welcome but I try to color inside the lines and keep it pretty traditional. For example, a good mashed potato is usually my spud choice for the turkey day spread but these scalloped potatoes are a perfect ode to the classic while adding a little something new. Slice after slice of russet potato are stacked together, snuggled in a casserole dish, covered in a parmesan, garlic, & herb cream, and baked for a good while. Unlike traditional scalloped potatoes, the potatoes are stacked vertically on their ends instead of laying flat. By doing this, the finished product has more crispy edges After an hour and a half, the potatoes are perfectly cooked and each slice is infused on both sides with the flavors of rosemary, thyme, parmesan, and garlic. So, so good. Click through below for the full recipe!


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Charred Red & Green Cabbage

I have officially survived my first week back to regular life after my trip to Tennessee (and a quick night in North Carolina) and I definitely have been going through post-vacation adjustments. And for me, that entails a few (many) things–getting back to my day job, apparently getting sick, getting back to my workouts, back to avoiding breaking my neck every 4.5 minutes by tripping on an underfoot boy kitten, getting over the emotions felt on the trip itself and missing where I was (more on that soon), and most of all–missing the amazing and life-changing food in the South. There is just nothing like it. 

Today’s recipe is inspired but one of the favorite bites I took, out of approximately 6,578 bites that I took on my trip. Husk Nashville, with Chef Sean Brock at the helm, served up the kind of meal that really makes you stop and think. And what I mean by that, is not only do you try to decipher how in the world the flavors came to be as they are and by what method, but you just almost stop and think simply so that you stop eating because you don’t want it to end. I had a beautiful nut-crusted catfish as my entree but what took the trophy was the southern vegetable plate

Those of you who haven’t heard of Sean Brock’s philosophy and approach, I highly recommend watching Mind of a Chef: Season 2 (on Netflix) or reading his book. He is making it his life’s work to revive heritage foods and in his restaurant, single-handedly disproves that the south is all about deep-fried and butter-laden. The afore-mentioned vegetable plate provided five interpretations of vegetables, as I couldn’t have conceived myself–at least I don’t think. My favorite was the grilled heirloom cabbages with sunflower seeds.

My version of the dish uses both red and green cabbage, a super hot skillet, a touch of apple cider vinegar, and raw walnuts to create a healthy and intensely flavorful dish. Enjoy my spin-off and my attempt to get back to Nashville, on a plate.

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This cauliflower dish is one recent creation that I am quite proud of. It is perfect straight out of the oven and just as lovely the next day as a cold salad dish–and I am quite the picky leftover eater.

1 head of cauliflower, rinsed/dried/cut up into bite size pieces
1 teaspoon smoked paprika
1/2 teaspoon turmeric
1 teaspoon of kosher salt
1 tablespoon of raw pine nuts
1/4 cup lemon juice
Olive oil

1. Pre-heat oven to 425°.
2. On a large cookie sheet, toss cauliflower pieces in a healthy drizzle of olive oil, followed by the smoked paprika, turmeric, and kosher salt.
3. Roast for 20 minutes, turning pieces halfway through.
4. After initial roasting, carefully pour lemon juice onto cauliflower and baking sheet, to create a sauce/glaze on the vegetables. Add pine nuts.
5. Roast for 5 more minutes.