Recipes
Black Garlic Standing Potato Gratin
Whether they're mashed, scalloped, fried, or baked, potatoes will always have a special place in my heart and at the holiday table. This casserole does them justice with a show-stopping presentation and a flavor profile that'll have your guests scrambling to discover the secret ingredient. The answer? Black garlic. If you've never had black garlic before, its sweetness and balsamic quality will delight. The flavor is mellow and caramel, but remains decidedly garlic, the best of both worlds. With the accent of savory and powerhouse cheeses like parmesan and gruyere, and a beautiful starchy potato canvas, this dish is a masterpiece. The assembly is easy and forgiving so dig in and enjoy.We first found this recipe in the Food Lab by inspired chef and recent Seattle transplant J-Kenji Lopez. His method of cooking the potatoes hassle back style is genius. You might be thinking the recipe too rich (blasphemy!), but it's surprisingly not too heavy. All the same, we have used oat milk as a substitute when counting calories and the results were delicious in that version too.
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Baked Brie with Savory and Caramelized Onions
This impressive baked Brie is proof positive that cheese can be a complete meal if you're so inclined. Artfully wrapped in puff pastry, the presentation is fancy, but is easy to make and the layers of flavor are equally spectacular. A caramelized onion jam is hidden beneath the cheese, and the smorgasbord is rounded out with fruit and nuts. The onion jam slowly caramelized with Savory to lend a little piney earthiness, along with a splash of balsamic vinegar and brown sugar to make the onions jammy. Once baked, the cheese and onions are easy to spread on crostini or sliced apples.
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Savory White Bean Soup
Creamy white beans, aromatic savory and perfectly cooked vegetables make this rustic soup a mid-winter delight. With a nod to the upcoming Mardi Gras season we've brightened the dish with Bay Leaf & Black Pepper Lemon Paste. The soup is a quick cook and makes the perfect weeknight dinner. It is best served right away to enjoy the bright colors and healthy texture of the vegetables alongside your favorite loaf of crusty bread.
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Wild Rice with Savory and Oyster Mushrooms
Healthy and versatile, this side dish has a great combination of texture and flavor. The nutty base of wild rice is studded with crisp chunks of tart apple and chewy cranberries, although dried tart cherries would also be delicious.These complement the umami of the mushrooms and the salty shavings of cheese. The secret ingredient that brings it all together is Savory. If you've never played with this herb, this dish is the perfect stage. Traditionally used in French herbal blends, savory is a powerhouse of flavor, delivering notes of like pepper, thyme and rosemary that make the one ingredient taste like many. This hearty side dish can be served with just about any protein alongside and is great for brunch through dinner. We also admit to eating it cold straight from the fridge the next day.
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Herbes de la Garrigue
Herbes de la Garrigue is similar to the more famous herb blend from Provence but with the hearty additions of rosemary, fennel, mint and Turkish bay leaf. Try it on grilled meats, to flavor home baked breads, in a pot of soup, or anywhere you'd like some of the rustic flavors from southwestern France.
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