Sides

Tomatoes Provencal

Bold and beautiful roasted tomatoes go wonderfully with any grilled or roasted dish. I like them with eggs for a summer breakfast too.
Serves 4

4 medium tomatoes (not too soft)
2 large tomatoes (ripe but firm)
Sea salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
2 teaspoon minced garlic
1 tablespoon minced tarragon
2 tablespoons chopped parsley
2 tablespoons butter, malleable (not too soft)

Preheat oven to 400 degrees.

POTATO GRATIN with PORCINI
Creamy and earthy the perfect accompaniment to a roast turkey, chicken or pork.

10 Servings
1/2-1 ounce dried porcini mushrooms
1 cup hot water
1/2 cup dry white wine
3 garlic cloves, halved
4 thyme sprigs
2 1/2 cups heavy cream
1 1/2 cups freshly grated Parmigiano-Reggiano cheese (5 ounces)
1 tablespoon kosher salt
1/8 teaspoon cayenne pepper
2 pounds Yukon Gold potatoes, peeled and sliced 1/8 inch thick on a mandoline

I like to use the more flavorful potatoes like Yellow Finn, Yukon Gold, or German Butterball. The crème fraîche adds richness and a bit of tartness, however the best part is that these can be reheated without becoming gummy.
Serves 6-8

1 1/2 pounds thin-skinned potatoes ( russet, Yellow Finn, Yukon Gold or German Butterball), peeled and cut into 1/2-inch pieces
1 large celery root, peeled, into 1/2-inch pieces
½-1 cup crème fraîche
4 tablespoons unsalted butter
1/4 cup chopped fresh chives

Baby Carrots with Cumin and Orange
Using baby carrots makes it easy to prep, as you can find them pre-cleaned in the produce section of any supermarket.

8-10 servings

3 tablespoons extra virgin olive oil
1 teaspoon cumin
1 1/2 pounds baby carrots, scrapped clean (if needed)
1 clove of garlic, whole
1 teaspoon sugar
3 sprigs of fresh thyme
Sea salt
1/2 cup freshly squeezed orange juice
1 tablespoon unsalted butter
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