grilled twice "baked" potatoes

4 medium sized russet potatoes

3 tbs cream cheese

2/3 cup heavy cream

2 cups shredded cheddar cheese

garlic salt and pepper to taste

smoked paprika

chives, optional

crumbled bacon, optional

Preheat oven to 400 degrees.  Scrub potatoes clean and rub with vegetable oil and salt (if desired).  Bake on a foil lined cookie sheet for 60-75 minutes.  When a paring knife slides easily in and out of the center of the potato, they are done.

Remove from oven and let cool while you gather the rest of the ingredients.

Split each potato in half and scoop out the insides into a standing mixer bowl.  You can get almost all of the potato out since the skin will be slightly more tough since you didn't wrap them in foil.

Add the cream cheese, heavy cream, cheese, garlic salt and pepper.  You will also want to add any additional fillings you have selected.  Whip the mixture with your whisk attachment until mostly smooth.

If you want the potatoes to look extra fancy you can pipe the filling into the potato shells, or just spoon it in.  Top with a sprinkle of paprika.

Place filled potato skins on a grill heated to medium/high.  Close the lid and cook for 8-10 minutes until re-warmed.

Serve immediately.

cacio e pepe

4 oz imported pecorino romano grated on the teeth of the box grater
1 1/2 tsp fresh cracked pepper
2 tbs olive oil
2 tbs heavy cream
1 lb spaghetti

boil 1 lb of spaghetti in 2 quarts of water with 1 1/2 tbs salt, stirring frequently.  drain the pasta into your serving dish, the water will warm the dish.  reserve 1 1/2 cup pasta water, discard the rest of the water.  put the pasta back into your serving dish.

stir 1 cup of pasta water into the grated cheese to melt it.  add 1 1/2 tsp black pepper, 2 tsp olive oil and 2 tbs heavy cream stir until smooth and well combined.

slowly pour sauce into the pasta tossing gently.  serve immediately.

broccoli cheese soup

Ingredients

2 tablespoons butter

1 medium onion, chopped

2 garlic cloves, crushed

1/2 cup butter

 2 cups carrots, grated

1 lb broccoli, chopped

1/2 cup flour

1 quart half and half

1 quart chicken stock  
salt and pepper, to taste

 8 ounces grated sharp cheddar cheese

1/2 lb of bacon, crumbled (optional)

Directions

1. Saute onion in butter. When onions are golden, stir in garlic and cook for 3 more minutes. Set aside.
2. In another pan melt the 1/2 cup of butter and stir the butter and flour (make a roux) using a whisk over med. heat for 3-5 minutes. Stir constantly and slowly add the half-and-half. Add the chicken stock whisking all the time. Simmer for 20 minutes.
3. Add the broccoli, carrots and onions. Cook over low heat till veggies are tender for 20-25 minutes. Add salt and pepper.
4. Blend using an immersion blender.
5. When the soup is the consistency you like add the grated cheese and stir till well blended.
6. Top with crumbled bacon and extra cheddar if you would like.

cauliflower gratin

from the barefoot contessa

(serves 4-6 as a side dish)

• 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 (CAN BE REPLACED WITH CHEDDAR)
• 1/2 CUP FRESHLY GRATED PARMESAN
• 1/4 CUP FRESH BREAD CRUMBS

1. Preheat the oven to 375 degrees F.
2. Bring water to a boil in a large pot over high heat, and add the cauliflower florets. Cook the cauliflower for 5 to 6 minutes, until it’s tender but still firm. Drain, and set aside.
3. 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.
4. Take the pan off the heat, and add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.
5. Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top, and then spread the remaining 2/3 of the sauce evenly on top.
6. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top.
7. Melt the remaining 2 tablespoons of butter, and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature