From the Kitchen of Brett Broussard
1 head cauliflower
3/4 cup heavy cream
3/4 stick butter
salt and cayenne
In a large boiling pot, salt water and cook cauliflower until tender, about 7 minutes (cut into smaller flowettes). Spread on a baking sheet and bake at 325 for about 5 minutes to dry out.
Combine butter and cream in a saucepan and heat until butter is melted. Blend mixture and season.
From the Kitchen of Brett Broussard
1/2 medium onion, finely chopped
4 ounces pancetta or bacon
1/2 cup cream
4 eggs
1/4 cup pecorino
1 pound spaghetti #5 Barilla
4 tablespoons freshly ground pepper
Sauté onion and pancetta for about 8-10 minutes. Add cream and cook for 1 minute.
Separate eggs, being careful to keep yolks whole. Cook spaghetti and drain well. Put hot pasta into pan and toss over medium-high heat. Add 1/4 cup pecorino and stir through.
Remove from heat and vigorously stir in egg whites. Top with a yolk. Sprinkle with cheese and pepper.
From the Kitchen of Brett Broussard
1/2 medium onion, finely chopped
4 ounces pancetta or bacon
1/2 cup cream
4 eggs
1/4 cup pecorino
1 pound spaghetti #5 Barilla
4 tablespoons freshly ground pepper
Sauté onion and pancetta for about 8-10 minutes. Add cream and cook for 1 minute.
Separate eggs, being careful to keep yolks whole. Cook spaghetti and drain well. Put hot pasta into pan and toss over medium-high heat. Add 1/4 cup pecorino and stir through.
Remove from heat and vigorously stir in egg whites. Top with a yolk. Sprinkle with cheese and pepper.
From the Kitchen of Brett Broussard
1/2 pound bacon, chopped
1 medium red onion, chopped
3 ribs celery, chopped
4 tablespoons butter
1 cup all-purpose flour
3 cups chicken stock
4 cups whole milk
1 pound white cheddar cheese, grated
1 tablespoon Tabasco sauce
1 tablespoon Worcestershire sauce
1/2 cup warm ale
Cook bacon until lightly browned. Add onion, celery, and butter and saute until the onions have softened, about 5 minutes. Add flour and cook, stirring constantly, for about 4 minutes over medium heat. Whisk in chicken stock and bring to a boil.
Reduce heat to simmer and cook for 15 minutes. Add milk and continue to cook over low heat for another 15 minutes (Do not boil after adding milk). Remove from heat and add cheese, Tabasco, Worcestershire, salt and pepper to taste, and warm ale.
From the Kitchen of Brett Broussard
2 cups vegetable stock
1 large onion, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 teaspoon curry powder
1 medium sized butternut squash (about three cups), peeled, seeded, and cut into 1/2 inch pieces
1 cup full-fat coconut milk
1 tablespoon salt
1 teaspoon black or white pepper
pinch freshly grated nutmeg
green onions
Heat a couple of tablespoons of the stock over medium-high heat. Add the onion and sauté for about 5 minutes, stirring frequently. Add the garlic and ginger and continue to sauté for an additional minute. Add the curry powder and stir well. Add in the broth and the butternut squash. Bring to a boil, cook uncovered, over medium heat until the squash is tender, about 10 minutes.
Add the coconut milk and seasoning and place everything in a blender or use an emulation blender to blend until smooth.
Thin soup with more broth if needed and adjust seasonings to taste. Top with green onions.