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Chef Katherine

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Organic Backyard Garden

Chef Katherine has found great joy in planting, tending to and harvesting her very own organic, seasonal vegetables + fruit from her backyard garden.

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Roasted Garlic Alfredo Dip Garlic confit (recipe

Roasted Garlic Alfredo Dip

Garlic confit (recipe below)
1.5 blocks @good_culture cream cheese
1 cup heavy cream
2 tablespoons melted butter
1/2 cup grated parmesan
1/2 cup freshly shredded @galbanicheese whole milk mozzarella
1/2 cup freshly shredded fontina cheese
1 teaspoon garlic salt
1 teaspoon pepper
Fresh parsley for garnish
Toasted crostini for serving

Garlic Confit
2-3 heads of garlic, cloves peeled
1-2 cups olive oil or enough to fully submerge the cloves of garlic
Roast at degrees for 375° to 60 minutes or until garlic cloves are golden brown

In a large bowl mix together cream cheese, heavy cream, melted butter, 20-30 cloves of roasted garlic and a little of the garlic oil, all three cheeses (reserve a few tablespoons of each to sprinkle on top before baking), garlic salt and pepper. Use a spatula to fold all together.

Spoon mixture into a cast iron skillet and sprinkle with reserved cheeses. Bake for 20-25 minutes until melted and golden and bubbly. Garnish with fresh parsley and serve with crostini ~

#cheese #cream #garlic #food #snacks #recipes #appetizers

Take me home, country roads.

Take me home, country roads.

Five Ingredient Protein Bagels 2 cups organic, a

Five Ingredient Protein Bagels

2 cups organic, all purpose flour
1 cup organic, whole milk Greek yogurt (I love @nancysyogurt )
1 cup whole milk cottage cheese (@good_culture always)
1/2 teaspoon salt
2 teaspoons baking powder

Add dry ingredients to a mixing bowl and whisk to combine.

in another small bowl, blend your Greek yogurt and cottage cheese until smooth with an immersion blender. You can also do this in a food processor.

Add your yogurt/cottage cheese mixture to your dry ingredients and use a spatula to combine. Once a sticky dough forms, use your hand to into a ball. You may need to add a bit of flour to your hands and/or the dough because it’ll be sticky and wet.

Cut your Dieball into eight equal portions. Roll each piece into a ball and poke a hole in the middle. Put bagels on a parchment lined sheet pan and brush with egg wash. Top with your favorite seasoning (Everythint Bagel for me)

bake at 375° for 30 to 35 minutes until golden and crispy. Carefully slice and top with cream cheese or cottage cheese or avocado or whatever bagel toppings are your favorite!

#protein #bagels #healthy #breakfast #food #recipes #snacks #cheese #yogurt #greek

French Onion Pot Roast 3-4 pound boneless chuck r

French Onion Pot Roast

3-4 pound boneless chuck roast
Sale and pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried parsley
1 teaspoon arrowroot powder
2 tablespoons avocado oil
4-5 yellow onions, thinly sliced
4 garlic cloves, chopped
1/2 cup dry white wine
2 teaspoons Worcestershire sauce
1 1/2 cups beef bone broth
1 heaping tablespoon beef bouillon
2 springs fresh thyme
French baguette, sliced
Olive oil
Salt and pepper
1/2 cup Gruyère cheese, grated
1/2 cup aged cheddar cheese. Grated
Fresh parsley, chopped

Preheat your oven to 375°.

Combine onion powder, garlic powder, dried parsley and arrowroot in a small bowl and stir to combine. Season your chuck roast generously with salt and pepper on both sides then sprinkle with seasoning mix on both sides.

In a large Dutch oven, heat avocado oil over medium heat until shimmering. Add your chuck roast and brown well on both sides, about 6-7 minutes each. Remove roast from pot and set aside. Add your sliced onions and season with salt and pepper. Sauté onions until starting to caramelize, about 10 minutes. Add garlic and sauté for another minute, until fragrant. Add white wine and use a wooden spoon to scrape up brown bits. Simmer for five minutes until reduced by about half. Add Worcestershire sauce and beef bone broth and bring to a simmer. Nestle roast back in to the onions in your Dutch. Cover and place in oven for one hour. After an hour, remove from oven and gently flip roast then return to the oven. Do this two more times to total approx three hours of cooking or until roast falls apart like buttah.

Meanwhile, take your sliced baguette and drizzle with olive oil and salt and pepper, then top with grated cheeses. Once roast is done, increase oven temp to 450 a toast baguette slices until cheese is golden and bubbly. Garnish with parsley if you’d like.

When roast is fall apart tender, gently remove from Dutch oven and shred. Top with caramelized onions and serve with cheese baguette. This is great served over creamy mashed potatoes too, and with a fresh-y salad on the side!

#food #recipes #meat #roast #french #onions #comfortfood #cheese #bread

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