6tbspmayo, sour cream, yogurt or combination of any
1tsp lemon juice
For Brussel Sprouts
Place brussel sprouts on a baking sheet and drizzle with olive oil. Crack some fresh salt & pepper to taste. Mix around brussel sprouts on pan to ensure they all get nicely coated in the oil. Bake at 400 degrees for 15 minutes or until golden brown on at least one side.
Mix together mayonnaise, garlic, parsley and lemon juice. Serve in a ramekin.
Place ramekin of aioli on a plate and surround with brussel sprouts.
In a medium-sized mixing bowl, combine flour, salt and 1 tablespoon sugar. In a small mixing bowl, combine water, yeast and olive oil. Make a well in the flour and pour the water and yeast mixture in the center of the flour. Knead until combined, about 3 minutes. Place a tea towel moistened with warm water over the bowl and allow the dough to rest for 15 minutes. The warm water clinging to the tea towel will create a warm, moist environment for the dough to rise.
On a floured surface, knead the rested dough for 3 minutes. Place the dough on a heavily floured plate or baking sheet, sprinkle with more flour and cover with plastic wrap. Allow the dough to slowly rise in the fridge for 12-24 hours. Whenever you are ready to make the focaccia, take the dough out of the fridge 30 minutes before shaping.
In a small bowl, combine muscadines and the remaining tablespoon of sugar.
Place the dough on a lightly floured surface, and gently pull the dough into a 10” inch circle. Place the dough in a generously buttered 10” skillet. Cover the top of the dough with the muscadines (including any juice that has come out of the muscadines), pressing the fruit firmly into the dough. Cover with a warm, moistened tea towel, and allow the dough to prove once more for 45 minutes.
Preheat oven to 400oF. Bake the focaccia until golden brown, about 20-25 minutes. Sprinkle with powdered sugar right before serving. This sweet treat is also lovely slathered in ricotta and drizzled with honey.
Note: Leave smaller muscadines (the size of a marble) whole and cut larger ones (the size of a cherry) in half and discard seeds.
1cauliflower headcut into florets (about 4 cups total)
115 ounce can chickpeas, rinsed and drained
4tablespoonsextra-virgin olive oildivided
3-4cupsbroth of choice
For Garnish (optional)
Reserved roasted cauliflower mix
Red pepper flakes
Fresh thyme leaves
Pre-heat your oven to 400 degrees. On a large rimmed baking sheet, toss the cauliflower florets, chickpeas and garlic cloves (just leave them whole) with 3 tablespoons of the olive oil and the cumin, salt and paprika. Roast in your pre-heated oven for 30 minutes, stirring once half way through. Remove from your oven and set aside. Reserve about 1/2 cup for the garnish.
Meanwhile, Add the vegetable broth and pepper and simmer uncovered. Remove the pot from the heat. Stir in the roasted cauliflower mix.
Puree the soup using an immersion blender. Alternatively, you can use a food processor or blender, working in batches if necessary and being careful when transferring and blending hot liquids. Return the pureed soup to the stovetop and gently re-warm it. Stir in the heavy cream. Season to taste with salt and pepper.
To serve, ladle the soup into bowls and top with the reserved roasted cauliflower mix, red pepper flakes, fresh thyme leaves and a drizzle of heavy cream, if desired. Enjoy immediately.
Leftovers can be stored in an airtight container in your refrigerator for 2-3 days.