These are great puffs to have in the freezer and bake when friends come to have some wine with me. Sometimes I make gougères with gruyere or gouda, pancetta or prosciutto, sage or rosemary, depending on the guests and what I have at hand. They are always delicious. These gougères, at the suggestion of its food author extraordinaire Dorie Greenspan, have extra sharp Cheddar, walnuts and Dijon mustard.#gougères #cheese #balls #appetizer #French #puffs #baked #gruyere #gouda #cheddar #mustard #Dijon #pancetta #prosciutto #oven #cocktail #nibble

Creamy cheesy potato casssrole. I love to serve this with baked ham.

Very creamy version due to the cheese, but doesn't taste overly cheesy.

A creamy and cheesy dish made with layers of potatoes and cheddar cheese, perfect for any gathering.

Crispy, creamy and cheesy potatoes, they are an easy comfort food for all, anytime of the day. Click to watch the recipe: https://youtu.be/9BYN_qA6vww

with Creamy Mash Potatoes, Lemony Green Beans, and Cranberry-Dijon Glaze

Roast beef isn't something my family has often. Instead, if we have a beef craving, we go for steak, or meatballs, or hamburgers, or short ribs, and we leave the roast beef up to our local deli. And even then we only make sandwiches out of it. But once in a while, we give good ol' roast beef a go. With the year's end fast approaching, now seemed as good a time as any to give it another try. To help the roast turn out as tasty as possible, I followed two key steps. First, I dry-brined the meat. In my instance, it was for 2 days, which ended up seasoning the meat beautifully. You certainly don't have to go as long, but at least aim for overnight. Second, I made a delicious blue cheese and mushroom sauce to drizzle over the finished roast. I think I might've already posted the sauce recipe previously, but who cares. It's so delicious I'd bathe in it. Anyway, the result of the extra work was a roast beef that was flavourful to its core, enhanced by an irresistible cream sauce. Paired with some roasted acorn squash as a side dish (recipe coming up next!), it made for a deliciously satisfying dinner.

#Mycookbook This meal was inspired by my good friends who do a lot of camping, it's all done in the cast iron which means it can totally be done over an open camp fire and all veg can be prepped and popped into a container ready to go.Note: I used the thin rib eye steak you find at Korean BBQ restaurants or hot pot restaurants.

Healthy veggies, protien from chickpeas, avocado & cheese & a delicious homemade dressing with Dijon mustard, lemon juice & grated parmesan cheese. Truly a veggie supreme salad.

A whole chicken, briefly poached, then simmered, then crisped and braised in a delicious sauce of mushrooms, shallots, garlic, tomato puree, wine, placed over garlic mashed cheese potatoes. A winter week day family dinner to remember, and consommee broth to save.

So easy, 7 year olds made this savory sub! She's a cheesy, juicy, beefy, spicy Philly sub done my way. Southwestern style!This recipe can easily serve four if cheese steaks are cut in half with a side of french fries. Or, if smaller rolls are employed.

A French-style omelette, well-made, is a thing of absolute beauty. It's also deceptively hard to perfect (I've made hundreds and am still working on technique). I recommend searching online for how-to videos. My favourites are from Ludo Lefebvre and Jacques Pepin.