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Here is what you’ll need!
1 tablespoon butter
2 cloves garlic
1 tablespoon flour
1 cup milk
1 teaspoon salt
½ teaspoon pepper
3-4 Yukon gold potatoes, peeled
2 tablespoons grated parmesan
Chopped parsley, for garnish
Preheat oven to 350°F/180°C.
In a small pot, melt the butter and fry the garlic until it’s just starting to brown.
Add the flour, and whisk until there are no lumps.
Slowly drizzle in the milk while constantly whisking to make sure the mixture is smooth.
Bring to a boil, then remove from heat.
Slice the potatoes into about ⅛-inch thick slices, then fan them out in a small baking dish.
Pour the sauce on top of the potatoes, then sprinkle with parmesan.
Bake for about 1 hour, until the top is bubbly and golden brown.
Sprinkle chopped parsley on top, then serve!
BACON AVOCADO CAESAR SALAD
1 head romaine lettuce
4 slices bacon, cooked and crumbled
1 avocado, diced
½ cup croutons
½ cup shaved parmesan cheese, plus extra for serving
¼ cup Caesar dressing
Slice the lettuce into about 1-inch pieces, then transfer to a large salad bowl.
Add the bacon, avocado, croutons, cheese, and dressing, mixing until evenly combined.
Serve with additional parmesan on top!
GARLIC BUTTER STEAK
1 (2 inch thick) ribeye steak, preferably USDA Prime
3 tablespoons canola oil
3 tablespoons butter
3 garlic cloves, peeled and smashed
2 sprigs fresh rosemary
3 sprigs fresh thyme
Preheat oven to 200°F/95°C.
Generously season all sides of the steak with salt and pepper.
Transfer to a wire rack on top of a baking sheet, then bake for about 45 minutes to an hour until the internal temperature reads about 125°F for medium-rare. Adjust the bake time based on if you like your steak more rare or more well-done (you monster).
Heat the canola oil in a pan over high heat until smoking. Do not use olive oil, as its smoke point is significantly lower than that of canola oil and will smoke before reaching the desired cooking temperature.
Sear the steak for 30 seconds on the first side, then flip.
Add the butter, garlic, rosemary, and thyme and swirl around the pan. Transfer the garlic and herbs on top of the steak and baste the steak with the butter using a large spoon.
Baste for about 30 seconds, then flip and baste the other side for about 15 seconds.
Turn the steak on its side and cook to render off any excess fat.
Rest the steak on a cutting board or wire rack for about 10 minutes. Slicing the steak before the resting period has finished will result in a lot of the juices leaking out, which may not be desirable.
Slice the steak into ½ -nch strips, then fan out the slices and serve!
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