The term “gratin” refers to the cooking vessel and the way it is used, not just the dish itself. Anything can be cooked “au gratin” and there are many variations of gratins – just potatoes, or potatoes mixed with other root vegetables, such as parsnip, turnip, or onion. Mushrooms, kale, artichoke hearts, and olives can...Read More

Here’s a side dish that will make everyone want to eat their vegetables. We also love the depth of flavor that Corralitos applewood smoked bacon adds to this casserole. INGREDIENTS: 6 slices bacon (we use Corralitos applewood smoked bacon) 1 large head cauliflower (about 2 pounds), cut into bite-size pieces 1/2 teaspoon ground pepper 1/2...Read More

MILK Make sure the milk you use for this cheese is NOT ULTRA- PASTEURIZED. Homogenized milk will work fine. Fresh farm milk will also work well but we encourage you to make first batch of cheese with 1 gallon of store bought whole milk. Low-fat milk will work but the cheese will be drier and...Read More

Kind of like mac ‘n’ cheese, but with cauliflower instead of noodles. This would be a good dish to make after entertaining and finding you have a bunch of small bits of cheese. Cheddar and Gruyere are used here for depth of flavor, but other Swiss and Cheddar types would work as well. INGREDIENTS: 1...Read More

“Loaded with flavor but light as a feather. Technically called gougères, these French cheese puffs are normally made by folding lots of Gruyère into choux pastry dough for fluffy, light, cheesy bites. We changed it up by using aged Manchego, Parmesan, and a bit of black pepper,  for addictive bites that will be a hit...Read More