A Top Chef Side Dish...

I have made this a few times and it is a nice and easy take on mashed potatoes. It's definitely a winter/holiday dish.

Cauliflower and Fingerling Smash

3 cups fingerling potatoes, sliced, half-inch rounds (or small white potatoes)

3 cups cauliflower florets, medium-bite size

Milk (enough to cover)

1/2 cup chevre ~ goat cheese or cream cheese if you are a goat cheese hater!

1/2 cup chopped dried cherries...dried cranberries would also work

1/4 cup flat leaf parsley, chopped fine (80/20...did not have this and is not really necessary, except for some color.)

Salt and pepper to taste

A Superbowl dinner...

In honor of my late great Aunt Helen -- a sophisticated and well-educated woman of her time, I didn't do the typical superbowl food...wings, chips, burgers etc. Tonights dinner was filet, ore-ida crispers...yes, and a mixed beet and goat cheese salad. The salad was my favorite. I used Gordon's Vinaigrette, along with goat cheese crumbles, and then yellow and red beets.

Ingredients:
4 –6 medium-size Red and Yellow Beets, rinsed skin on
3 cups mixed salad greens
4 ounces goat cheese
1/2 cup Gordon's Vinaigrette

Preheat oven to 350°F. Loosely wrap each beet individually in aluminum foil. Roast until tender, about 1 hour. Remove foil and cool completely. Peel and julienne and then chill. (I used a papertowl and the skins came off easily.)
Sprinkle goat cheese and beets over greens. Combine all of the greens in a mixing bowl, drizzle with the vinaigrette, and lightly toss. Season to taste with kosher salt and fresh cracked pepper.