Ingredients

• 9 ounce Camembert cheese round that comes in a wooden box.
• Honey
• Red chili flakes
• Rosemary sprigs
• Crostini and crackers

Instructions

1. Preheat oven to 350 degrees.
2. To bake in the wooden box, take the cheese out of its packaging.  Place the cheese round back into the wooden box.
3. Score the camembert cheese with a sharp knife.
4. Season the rind by drizzling with honey and sprinkle with rosemary sprigs, sea salt and chili flakes.
5. Bake in the oven for about 12-15 minutes, until gooey and bubbly.
6. Serve immediately while the cheese is hot and creamy.

Notes

Perfect for an apéro  or cocktail get together.  Simple, homey, and perfect for a small intimate gathering. Serve with crostini, toasted baguette slices, water crackers, apple slices, grapes.

By KathyMillerTime

Ingredients

• 1 tablespoon unsalted butter, room temperature
• 2 1/2 pounds Yukon Gold potatoes
• 2 1/2 cups heavy cream
• 1 1/2 cups whole milk
• 1 garlic clove smashed
• 1 teaspoon coarse salt
• 1/4 teaspoon ground white pepper
• 4 ounces Gruyere cheese
• 1/8 teaspoon freshly ground nutmeg

Instructions

1. Preheat oven to 400 degrees.
2. Spread butter across the sides and bottom of 2 quart baking dish.
3. Peel potatoes and slice 1/8 thick, preferably with a mandoline slicer.  Place potatoes in a large bowl of cold water then drain thoroughly.
4. Bring heavy cream, milk, and garlic to a simmer in a large wide saucepan.
5. Add potatoes, salt, and pepper and continue to simmer, stirring occasionally, until potatoes are tender, 20 minutes,
6. Using a slotted spoon, transfer half the potatoes to prepared baking dish and sprinkle with half of the cheese.
7. Add remaining potatoes to baking dish and pour enough cream mixture over potatoes to just cover.
8. Sprinkle with remaining cheese, place on a rimmed baking sheet.
9. Bake until bubbly and golden brown on top, 40-45 minutes.
10. Grate nutmeg over top just before serving.
11. Allow 10-15 minutes for potatoes to rest before serving.

By KathyMillerTime
Martha Stewart

Ingredients

• 1 pound brussel sprouts, shaved or very thinly sliced.
• 1/2 bunch purple kale (aka laminate/dinosaur kale), ribs removed, very thinly sliced.
• Seeds (arils) from 1 whole pomegranate.  You can buy pomegranate seeds.
• 1/2 cup roasted, salted pistachios, roughly chopped.
• 6 ounces feta cheese, crumbled.
• kosher salt plus freshly ground pepper.

Orange Vinaigrette

• Juice of 1 large orange about 1/4 cup
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• 1 small shallot, very finely minced
• 1/3 cup good extra-virgin olive oil
• salt and pepper to taste

Instructions

1. Prep the greens.  Throw shaved Brussel sprouts and kale into a large salad bowl.
2. Add a generous pinch of kosher salt and a few grinds of black pepper.
3. Toss in the pomegranate seeds, chopped pistachios and crumbled feta.
4. In a medium bowl or mason jar jar, whisk together the orange juice, honey, Dijon, and minced shallot.
5. Slowly drizzle in the olive oil while whisking until dressing is creamy and emulsified.
6. Taste and season with salt and pepper.
7. Pour about half the vinaigrette over the salad. With clean hands gently massage the dressing into the kale and brussel sprouts for 30-60 seconds.
8. Add more dressing to your liking.
9. Let it chill, meaning cover and let it rest 30-60 minutes.
10. Transfer to a pretty platter, scatter a few extra pomegranate seeds and pistachios o top.

Kathy's Comments

You can make this 1 day in advance.  Assemble everything minus the dressing.  Dress 30-60 minutes before serving. To "shave" the brussel sprouts, trim the ends of brussel sprouts, cut them in half and slice thinly or run them through the slicing blade of your food processor for 30 seconds.

By KathyMillerTime
CHEFJAKIEB PASS THE SALT

Ingredients

• 5-6 pound beef tenderloin
• slivers of garlic
• salt and pepper

Instructions

1. Use at least a 3 pound beef tenderloin and if too large for pan, can cut in half.
2. Trim tenderloin to your liking.
3. Bring to room temperature.
4. Cut slits into meat on all sides and insert slivers of garlic, as many as you like.
5. Sprinkle all sides with salt and pepper.  
6. Place tenderloin on a meat rack in large turkey type pan.
7. Preheat oven to 500 degrees.  ****Very important to have it this hot.
8. Put beef into oven and immediately turn temperature down to 350 degrees.
9. Cook for 21-23 minutes…No longer.  ***I cook mine for 24 minutes because my oven doesn't seem as hot. 23 minutes seems to work for medium rare.
10. Turn oven off and leave beef in oven for 4 hours.  DO NOT OPEN THE OVEN DOOR!
11. (Nancy has left meat in oven all day.)
12. When you remove the beef, cover with foil until ready to slice. 

 You can do it ahead…I usually do it the day of.   Once cooled you can wrap in foil and put in the refrigerator until the next day when you need to serve.  Bring cooked tenderloin to room temperature and slice.  I did this with 2 tenderloins for our party for 20 and had plenty.  Also sliced and covered with foil right before guests arrived.

By KathyMillerTime via Nancy Jones