Creamy, cheesy, and so delicious, Cauliflower au Gratin is on the top of our list of comfort food side dishes. It’s great alongside your favorite main courses and is a huge hit on Thanksgiving!

sipandfeast.com

Serves 12

INGREDIENTS
1 large head of cauliflower cut into florets, about 8 cups worth
3 tablespoons butter melted
1 medium onion diced
3 cloves garlic minced
2 cups heavy cream
1 cup shredded gruyere cheese (or Fontina, Gouda, or Swiss) divided
1/4 cup grated Pecorino Romano divided
2 teaspoons fresh thyme leaves only
1/4 cup panko breadcrumbs
1 pinch nutmeg
2 tablespoons all-purpose flour
salt and pepper to taste

INSTRUCTIONS
Preheat oven to 350f and set one rack on the middle level and one towards the top.

Bring a large pot of salted water to boil and cook the cauliflower florets for 8 minutes or until almost fork tender, then drain and set aside.

Melt butter in a pot over medium heat then add the onion and cook until soft (about 7-8 minutes). Add the garlic and cook until fragrant (about 1-2 minutes).

Add the flour and cook until no white spots appear (1-2 minutes). Add the cream and bring to a low simmer. Once the cream starts to simmer remove the pot from the heat and mix in 3/4 cup Gruyere all of the Pecorino.

Add the cauliflower, thyme, and nutmeg to the pot and stir to combine. Give the sauce a taste and season with salt and pepper if required. A good amount of pepper is recommended.

Grease a 9×13 baking dish and pour the cauliflower into the dish. Top with the remaining Gruyere cheese and breadcrumbs. Bake for 25-30 minutes or until golden brown. If needed, the top can be broiled for the last 1-2 minutes but watch carefully.

Let the cauliflower au gratin sit for 10 minutes before serving.

These delicious Swedish Meatballs are simmered in a tangy creamy gravy until tender and served over egg noodles or mashed potatoes. The perfect comfort food!

Serves 6

sipandfeast.com

INGREDIENTS
For the meatballs:
6 slices white bread cut into small cubes, see notes
1/2 cup whole milk
2 tablespoons butter
1 medium onion minced
3 cloves garlic grated
1 pound ground chuck
1 pound ground pork
1/4 cup flat-leaf parsley minced
1/2 teaspoon allspice
2 large eggs beaten
2 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
vegetable oil for frying – enough to fill the pan a 1/2″ high.

For the gravy:
7 tablespoons butter
7 tablespoons flour
1/2 cup dry white wine optional
4 cups low-sodium chicken stock
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1/2 cup heavy cream
1/2 cup sour cream
1/4 teaspoon allspice plus more to taste
1/4 teaspoon nutmeg
salt and pepper to taste

INSTRUCTIONS
For the meatballs:
In a large mixing bowl, combine the bread and milk and mash together with a fork to form a paste. Let sit for 10 minutes. (Store-bought plain breadcrumbs [1 to 1 1/4 cups] can also be used.)

Meanwhile, heat a frypan to medium heat with butter. Add the onions and saute for 5 minutes then add the garlic and cook for another 2 minutes.

Add the sauteed onions and garlic and all of the remaining meatballs ingredients to the bread mixture and mix well. Roll meatballs into roughly 1″ diameter balls and place them onto a baking sheet or plate.

Pour vegetable oil 1/2″ high into a heavy frying pan or Dutch oven pot and heat to 350-370f.

Once the oil is hot, add the meatballs, working in batches to not overcrowd the pan, and fry until browned on all sides (about 10 minutes per batch). Remove browned meatballs to a plate.

Or you can bake the meatballs in a 400f oven for 20 minutes

For the gravy:
Heat a pot or large pan to medium and add the butter. Once the butter melts, add the flour and whisk until lightly golden (about 3-5 minutes).

Add the white wine and cook for another minute while scraping the bottom of the pot with a wooden spoon to dislodge any of the browned bits.

Add the chicken stock and bring to a boil while whisking to incorporate. Once boiling lower the heat to a simmer. Add the Worcestershire sauce, allspice, nutmeg, Dijon mustard, and cream, and bring to a simmer.

To temper the sour cream (this will ensure that the sauce doesn’t break), mix 3 tablespoons of the hot gravy into a bowl with the sour cream. Repeat the process by adding more of the hot gravy to the sour cream. Add the tempered sour cream to the saucepan and whisk to combine. Test the gravy, seasoning with salt and pepper to taste.

When satisfied with the taste of the gravy, add the meatballs to the pot and cook over a low simmer until they are warmed through. Serve meatballs over egg noodles or mashed potatoes with Lingonberry on the side.

A tasty vegetarian alternative to a traditionally meat filled pasta. Eggplant and Ricotta Cannelloni are especially delicious in summer time when eggplant and tomatoes are in peak season.

Serves 6

lacucinaitaliana.com

INGREDIENTS
18 dried ready to cook cannelloni
2 CUPS ready made béchamel
7 OZ. tomato sauce
7 OZ. ricotta cheese
5 OZ. eggplant
4 TBSP. Parmigiano Reggiano, grated
2 TBSP. unsalted butter
2 TBSP. breadcrumbs
2 large eggs
basil
olive oil
nutmeg
salt
pepper

INSTRUCTIONS
Peel the eggplant and cut into tiny cubes. Sauté in a frying pan with 2 Tbsp. olive oil. Season with salt, pepper and hand-shredded basil and stir in the ricotta. Add the eggs, stirring constantly, then top with the Parmigiano Reggiano and the breadcrumbs.

Preheat the oven to 350°F.

Fill the cannelloni with the eggplant ricotta mixture.

Grease a baking dish, then add a layer béchamel (dilute with a little milk if too thick) and season with a little grated nutmeg. Arrange the cannelloni on top and pour the remaining béchamel and the tomato sauce over the top. Cover with aluminum foil and bake for 40 minutes at 350°F, removing the foil half way through baking. Serve warm.

Extra Tip: For optimal cooking conditions, the dried pasta needs plenty liquid and a thinner than normal bechamel sauce.

Spiced Chocolate Cake is a decadent dessert. Chef Michael Bonacini bakes a rich, dense chocolate cake filled with spices and nuts called Pam[n]pepato.

Yield 1 Cake

gustotv.com/recipes

INGREDIENTS
2 cups (470 ml) flour
½ cup (120 ml) cocoa powder
1 teaspoon (5 ml) cinnamon
½ teaspoon (2.5 ml) nutmeg
¼ teaspoon (1 ml) ground cloves
½ teaspoon (2.5 ml) salt
1 cup (240 ml) sugar
1 cup (240 ml) honey
2 cups (470 ml) melted dark chocolate
2 cups (470 ml) roasted, mixed nuts
¾ cup (180 ml) chopped candied orange peel
Zest of one lemon
1 ½ cups (350 ml) melted dark chocolate, to cover

INSTRUCTIONS
Preheat oven to 325 F (160 C).

Add flour, cocoa powder, cinnamon, nutmeg, cloves, and salt to a bowl and whisk to combine.

In a separate bowl, mix together sugar, honey, and melted dark chocolate. Add wet ingredients to dry and fold until fully combined.

Add nuts, candied orange peel, and zest of one lemon and fold to incorporate. Add a small amount of room temperature water if more moisture is needed.

Turn batter out onto a clean surface and shape into a dome. Place shaped dough on parchment-paper covered baking sheet and bake for 25-30 minutes or until cooked through.

Set aside on a wire rack to cool slightly before glazing with melted chocolate.

Allow to cool fully before slicing—it’s even better when left overnight!

Shrimp Enchiladas in a Rich Tomato Sauce, from Pati’s Mexican Table Season 7, Episode 11 “New York”

Serves 6

patijinich.com

INGREDIENTS
For enchiladas:
1 1/2 pounds medium shrimp
5 sprigs fresh parsley
2 garlic cloves peeled
3 to 4 bay leaves
1 teaspoon kosher or sea salt divided, or to taste
1 1/2 pounds ripe tomatoes
1 to 2 serrano or jalapeño chiles to taste
4 scallions trimmed and coarsely chopped
1/2 teaspoon grated nutmeg
3 tablespoons canola or safflower oil divided
1 cup Mexican cream Latin style crema, or heavy cream, plus a bit more for garnish
12 Corn tortillas
2 tablespoons unsalted butter

For garnish:
4 scallions trimmed and light green and white parts thinly sliced
1 ripe avocado halved, pitted, meat scooped out and sliced
2 ounces queso fresco farmer’s cheese or mild feta, crumbled (½ cup)

INSTRUCTIONS
Remove the shells and tails from the shrimp and reserve. Rinse the shrimp and pat dry. Cut each one into 3 or 4 bite-size pieces.

In a medium saucepan, combine the shrimp shells and tails, parsley, 1 of the garlic cloves, bay leaves and ½ teaspoon of the salt. Cover with water, place over medium-high heat and bring to a boil. Reduce heat to medium and simmer 20 minutes. Strain the broth into a large measuring cup or heat-proof bowl.

Combine the tomatoes, remaining garlic, and chile(s) in a medium saucepan. Cover with water, and bring to a simmer over medium-high heat. Reduce the heat to medium and simmer uncovered until the tomatoes are thoroughly soft, about 10 minutes.

Using a slotted spoon, transfer the tomatoes and garlic clove to a blender. Add the 4 coarsely chopped scallions; if you have simmered 2 chiles, begin by adding only 1 of them to the blender, then once you taste the finished puree you can decide if you want to add the other. Add ½ teaspoon salt, the grated nutmeg, and 1 cup of the strained shrimp shell broth. Purée until completely smooth, taste and add the other chile if you would like more chile presence and heat (the sauce will become milder as it cooks and other ingredients are added).

Rinse and dry the saucepan, add a tablespoon of the oil and heat over medium heat until hot but not smoking. Add the pureed tomato sauce, being careful to avoid sputters, and cover partially with a lid. Simmer, stirring occasionally, until the sauce thickens, seasons and deepens in color to a much darker red, about 10 minutes. Uncover, reduce heat to medium-low and stir in the cream. Keep at a steady low simmer for 8 to 10 more minutes, or until the sauce is thick, creamy, and coats the back of a wooden spoon. Taste and adjust salt. Remove from the heat and keep warm.

Prepare the tortillas for enchiladas by either heating them in a comal or passing them through hot oil.

To cook the shrimp, work in batches so that they will sear and not steam. Heat 1 tablespoon of the oil and 1 tablespoon of the butter in a large skillet over high heat until hot, but not smoking, and the butter is bubbling. Add half the shrimp and season with salt. Cook for just a couple of minutes, stirring and flipping a few times, until just cooked through and lightly browned. Remove with a slotted spoon, add the remaining tablespoon of oil and butter to the skillet, and once the butter is foaming, cook the remaining shrimp.

Reheat the sauce if necessary. One by one, sauce and fill the tortillas. Glide each prepared tortilla through the sauce and place on a plate. Spoon about 3 tablespoons of the seared shrimp down the middle and fold in a half like a quesadilla. Place on a platter and continue with remaining the tortillas, overlapping the half moon-shaped enchiladas slightly. Once all of the enchiladas are filled, spoon the remaining tomato sauce on top. They should be sauced generously. Garnish with the sliced scallions, slices of avocado and crumbled cheese.

This anelletti al forno recipe is primo Sicilian comfort food: cheesy baked pasta coated in rich, meaty ragù. The dish is adaptable, so feel free to make substitutions. Asparagus, mushrooms, or cubed cooked potatoes can be swapped in for the vegetables, while ground poultry makes a fine replacement for the meat.

Serves 6-8

saveur.com

INGREDIENTS
2 Tbsp. extra-virgin olive oil or lard, plus more for greasing
1 medium carrot, peeled and finely chopped
1 medium celery stalk, finely chopped
½ medium onion, finely chopped
Sea salt and freshly ground black pepper
8 oz. ground beef
8 oz. ground pork
½ cup dry red wine
½ tsp. ground cinnamon
Pinch finely grated nutmeg
1½ (28-oz.) cans whole peeled tomatoes, tomatoes coarsely chopped, juice reserved
¾ cup peas, frozen or fresh
1 medium eggplant (12 oz.), cut into ½-in. cubes
Vegetable oil, for frying
2 Tbsp. bread crumbs
2 lb. dried anelletti, or other small pasta
4 large hard-boiled eggs, coarsely chopped
One 6-oz. slice deli ham, cut into ¼-in. cubes
12 oz. primosale or provolone cheese, cut into ¼-in. cubes
½ cup finely grated caciocavallo or Pecorino Romano cheese

INSTRUCTIONS
To a large pot set over medium heat, add the olive oil, carrot, celery, and onion and season with salt. Cook, stirring occasionally, until the vegetables are soft but not beginning to brown, about 20 minutes.

Add the beef and pork, season generously with salt and black pepper, and turn the heat to medium-high. Cook, using a spoon to break up any large chunks, until browned, 5–8 minutes. Add the wine and stir, scraping up any browned bits from the bottom of the pot, and cook until most of the liquid has evaporated, about 6 minutes. Stir in the cinnamon and nutmeg, then add the tomatoes and their juices and bring to a simmer. Turn the heat to low, partially cover, and cook at a bare simmer until the meat is very tender and the sauce has thickened, about 2 hours. Stir in the peas and season with salt and black pepper.

While the ragù cooks, place the eggplant in a colander in the sink. Sprinkle generously with salt and toss to coat. Place a plate atop the eggplant and top it with a heavy jar, then set aside to drain for 1 hour.

Into a deep skillet set over medium-high heat, pour 1 inch of vegetable oil. When it’s shimmering but not yet smoking, add enough eggplant to fit in a single layer without crowding the pan and fry, stirring and turning the eggplant occasionally, until deep golden brown, 8–10 minutes. Transfer to a paper-towel-lined plate, then repeat with the remaining eggplant, adding more oil as needed.

Position a rack in the center of the oven and preheat to 350°F. Oil a 9-by-13-inch baking dish, then add the bread crumbs and shake to coat the pan (shake out any leftover crumbs and reserve); set aside.

Bring a large pot of generously salted water to a boil, then add the pasta and cook until al dente, about 8 minutes. Drain, then transfer back to the pot and stir in 4 cups of the ragù (reserve any left over for another use).

Spoon half of the pasta into the baking dish, then top evenly with the eggs, ham, half of the primosale, and half of the caciocavallo. Top with the remaining pasta, spread it in an even layer, and sprinkle with the remaining primosale, caciocavallo, and (if any remain) breadcrumbs.

Bake until the cheese is melted about 30 minutes. Set aside for at least 15 minutes before serving

Lasagne alla Bolognese: The original version of lasagna from medieval times consisted of large rectangular layers of fresh pasta separated by a simple mixture of cheese and spices. During the Renaissance, fish and shrimp were added-a delicious spin that is still common in the Veneto. Today, variations abound. In Bologna, spinach flavors and tints the noodles, which are layered with ragu alla bolognese and bechamel.

Serves 4

INGREDIENTS
1 carrot
1 small onion
1 celery rib
2 oz pancetta or bacon
3 1/2 tbl unsalted butter
1/3 ground beef
1/3 ground pork
1/4 pound prosciutto crudo
1 tbl double concentrate tomato paste
full-bodied red wine
beef broth
salt
black peppercorns
nutmeg
1 1/2 cups plus 1/2 cup flour
1 egg
1 small bunch spinach
extra-virgin olive oil
4 tbl plus 1 1/2 tbl butter
2 1/2 cups milk
Parmigiano-Reggiano cheese

INSTRUCTIONS
Ragu:
In a large saucepan, combine 1 minced small carrot, 1/2 minced small onion, 1/2 minced celery rib, 2 ounces chopped pancetta and 3 1/2 tablespoons unsalted butter. Heat over medium heat.

Stirring, lightly brown vegetables until golden in color.

Add 1/3 pound ground beef, 1/3 pound ground pork and 1/4 pound chopped prosciutto. Cook, stirring, for 2 minutes more.

Stir in 1 tablespoon tomato paste.

Add 2/3 cup broth and 1/3 cup red wine; bring to a bare simmer, partially cover, and cook, stirring occasionally, for 30 minutes. Season to taste with salt, pepper and nutmeg.

Spinach Pasta:
Boil and finely mince 1 small bunch spinach. Mound 1 1/2 cups flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add 1 egg, 1 tablespoon oil and a pinch salt. Add spinach.

Using a fork, lightly beat together spinach and egg. Gradually incorporate flour, starting with the inner rim of the well.

When dough becomes too stiff to work with a fork, knead with hands until dough is no longer sticky (if dough is sticky, add more flour in tablespoon increments).

Knead dough until elastic, a few minutes more, dusting board with flour as needed. Wrap dough in plastic wrap and let rest at room temperature for 30 minutes.

Flatten dough so that it will fit through the rollers of a hand-cranked pasta machine. Set rollers to widest setting and pass dough through rollers, folding and turning pasta with each pass, 3 or 4 times. Cut into 2 pieces and, gradually decreasing pasta machine settings, roll pasta through machine (do not turn or fold) until it is about l millimeter thick and the width of the pasta machine.

Cut dough into large rectangles, the width of the pasta roller, and about 7 inches long.

Bechamel:
In a medium saucepan, heat 4 tablespoons butter and 1/2 cup flour over medium heat, stirring, until mixture is nicely colored.

In a slow and steady stream, add 2 1/2 cups milk, whisking continuously.

Simmer, stirring, until bechamel thickens, about 5 minutes. Season to taste with salt, pepper and nutmeg. Remove from the heat and add 1 to 1 1/2 tablespoons butter; stir to combine. If the bechamel is not to be used immediately, cover with plastic wrap and set aside.

Lasagna:
Heat oven to 400°. Bring a large saucepan of salted water to boil. Add lasagna sheets and cook until they float to the top of the surface, about 15 seconds.

Drain, and immediately plunge into a bowl of ice water. Drain again, and dry between two clean kitchen towels.

Cover an 11″ x 7″ x 2″ rectangular baking dish (or similar size oval gratin dish; slightly smaller is fine) with an initial layer of lasagna, letting the pasta hong over the sides of the dish if necessary.

Cover with a layer of ragu, bechamel and grated Parmigiano-Reggiono cheese. Cover with another layer of pasta, fitting snug inside the dish, and continue, making a total of 4 layers with enough bechamel, ragu and Parmigiano-Reggiano cheese leftover for the top.

To finish, fold any overflowing pasta over the dish. Top with remaining bechamel, ragu and Parmigiano-Reggiano cheese. Bake for 20 minutes. Remove from oven and let rest for 5 to 10 minutes before serving.

Chef Michael Bonacini cooks up a Tuscan take on Italy’s quintessential gnocchi – Spinach Ricotta Gnudi. Made with ricotta and blanched spinach, these gnudi resemble ravioli fillings without the pasta wrapper.

Serves 4

gustotv.com/recipes

INGREDIENTS
5 cups (1.2 L) baby spinach leaves
2 cups (470 ml) ricotta cheese
1 cup (240 ml) grated parmesan cheese, divided
3 egg yolks, lightly beaten
½ teaspoon (2.5 ml) salt
¼ teaspoon (1.25 ml) pepper
½ teaspoon (2.5 ml) ground nutmeg
1 lemon, zest
5 tablespoons (75 ml) flour
1/3 cup (80 ml) semolina flour
½ cup (120 ml) butter
6 sage leaves

INSTRUCTIONS
Blanch spinach. Drain and let cool. With your hands, squeeze the spinach to remove excess water. Once it is very dry, chop it up finely. Add chopped spinach to a bowl.

Drain ricotta and add it to the bowl with the spinach. Add 2/3 cup (160 ml) parmesan, egg yolks, salt, pepper, nutmeg, and lemon zest, and stir to combine. Sift in flour and stir in.

Put the semolina flour into a second bowl. Roll 2 tablespoons (30 ml) of the mixture into a ball and coat in semolina. Place on parchment paper. Repeat until all the mixture has been used up.

Bring a pot of salted water to boiling. Add balls a few at a time and cook until they float to the surface, about 3-5 minutes.

Melt butter in a pan over low heat and cook 3-4 minutes until golden brown. Add sage and turn off the heat.

Use brown butter and sage mixture to top cooked gnudi. Sprinkle with remaining parmesan.

Venison in this Venison Meatballs recipe is similar to lean, grass-fed beef with a finer texture. It’s very low in fat, and because it is denser than beef, you can fill up on less. Cookbook author Hank Shaw likes to use ground venison for his British take on cocktail meatballs. He seasons them with warming spices and herbs and leavens them with ground oats—a Scottish twist that also makes them gluten-free. Because ground venison tends to be quite lean, Shaw includes the succulent fat from thick-cut bacon, which lends a pleasing richness and rounded flavor. Serve in your favorite sauce.

16 servings

foodandwine.com

INGREDIENTS
3 ½ thick-cut bacon slices (about 5 ounces)
3 tablespoon unsalted butter
1 cup finely chopped yellow onion or white onion
¾ cup uncooked old-fashioned regular rolled oats
2 pound ground venison, lamb or beef or a combo (less than 5% fat)
1 large egg, lightly beaten
3 tablespoon chopped fresh flat-leaf parsley
1 tablespoon kosher salt
2 teaspoon dried thyme
1 teaspoon rubbed sage
½ teaspoon ground nutmeg or ground mace

INSTRUCTIONS
Place bacon slices in a single layer on a plate. Freeze, uncovered, until partially frozen, about 45 minutes.

Meanwhile, melt butter in a large skillet over medium. Add onion; cook, stirring often, until softened, about 4 minutes. Remove from heat, and let cool 10 minutes.

While onion cools, pulse oats in a food processor until a coarse meal forms, about 8 pulses. Transfer to small bowl. Do not wipe food processor clean.

Coarsely chop bacon slices. Pulse in food processor until fine crumbles form, about 18 pulses.

Preheat oven to 425°F with racks in upper third and lower third positions. Using your hands, gently combine venison and bacon crumbles in a large bowl. Add egg, parsley, salt, thyme, sage, nutmeg, ground oats, and cooked onion; mix using your hands until thoroughly combined. Shape venison mixture into 70 small meatballs (about 1 tablespoon each). Divide meatballs between 2 large rimmed baking sheets lined with parchment paper, spacing evenly.

Bake in preheated oven until an instant-read thermometer inserted in thickest portion of meatballs registers 160°F, about 10 minutes, rotating baking sheets between top and bottom racks halfway through cook time. Transfer meatballs to a large bowl; toss with 1/3 cup of your favorite sauce.

Love Roasted Butternut Squash and Spinach Lasagna for its vegetable forward yet comforting and familiar flavors.

Serves 12

vermontcreamery.com

INGREDIENTS
6 Cups Butternut squash (about 1 medium squash)
2 tablespoons extra virgin olive oil
kosher salt and black pepper
6 tablespoons Vermont Creamery Unsalted Cultured Butter – 82% Butterfat
3 cloves garlic
12 leaves fresh sage
2 sprigs fresh rosemary
¼ cup all-purpose flour
2 cups whole milk
2 cups low sodium chicken or vegetable broth
¼ teaspoon fresh grated nutmeg
1 cup shredded gouda or fontina cheese
2 cups whole milk ricotta
2 cups shredded provlone
20 oz frozen spinach
1 box no-boil lasagna pasta sheets
1 oz thinly sliced prosciutto

INSTRUCTIONS
Preheat oven to 375 ºF. Lightly butter a 9×13 inch baking dish.

On a baking sheet, toss together the butternut squash, olive oil, and a pinch each of salt and pepper. Transfer to the oven and roast for 25-30 minutes or until the squash is tender.

Meanwhile, make the sauce. Heat the butter, garlic, sage, and rosemary, in a large skillet over medium heat and cook until the butter begins to brown, about 3-4 minutes. Remove the sage and rosemary from the skillet. Whisk in the flour and cook for about 1 minute. Slowly add the milk and broth, whisking until combined. Stir in the nutmeg and season with salt and pepper. Bring to a boil and stir for 3-4 minutes. Stir in the gouda or fontina cheese and the spinach. Stir until the cheese is melted. Remove from the heat.

In a medium bowl, mash the roasted butternut squash until mostly smooth. Stir in the ricotta. Season with salt and pepper.

Spread 1/4 of the cheese sauce in the bottom of the prepared baking dish. Top with 3-4 lasagna sheets. Spread with 1/2 the butternut squash mixture, and then another 1/4 of the cheese sauce, and a handful of provolone. Repeat the layering until all the squash and sauce have been used…don’t stress about making it perfect. Arrange the prosciutto on top, if using. Bake uncovered for 45 minutes or until the top has bubbled up and browned a bit. Let stand 10 minutes before serving. Top with the reserved fried sage and rosemary. Enjoy!