• Pour the Flour out onto a counter or cutting board.
• With your finger create a well in the center of the flour, enough to contain the egg mixture comfortably.
• Add the Egg yolks and the one Egg.
• Now add the Oilve Oil and the Salt.
• Using your fingers, stir the Egg mixture to combine.
• Slowly begin to combine the Flour into the Egg mixture until the dough forms.
• Once the dough has formed you will need to Kneed the dough.. See www.JustTheCook.com/recipes

Bring Yeast to life!

• Add the warm Water to a large bowl. Make sure the temperature is between 105 – 110 degrees. If it is to hot you will kill the Yeast!
• To the water add, 3 Tsp of Active Yeast. Add the 4 Tsp of Sugar and stir. Add 3 Tsp of Active Yeast. The Yeast is feeding on the Sugar and you should detect the Yeast foaming in about 3-5 minutes.
• Add about half of the Flour to the Yeast mixture and fold it in. At this point the dough is still sticky and wet, continue to add more flour until you have a nice workable dough. You want the dough to not be sticky and not be dry! You may not need all of the Flour!
• Turn the dough out onto a lightly floured surface.
• Now you will kneed the dough. This step should only take about 2-3 minutes. If the Dough feels sticky, sprinkle with just a little Flour. Once the ball is formed you should be able to press your fist lightly into the Dough and the Dough will spring back!
• Place the Dough back into the mixing bowl, cover and allow it to rise for 20 – 30 minutes.
• Turn the dough out onto a lightly floured surface.
• With a rolling pin, roll the Dough out into a big square that is 1 1/2 inch thick. See video at www.JustTheCook.com/Recipes
• With a Dough cutter, cut the Dough into 3 or 4 sections. This depends on how big you want your bread to be.
• See video at www.JustTheCook.com/Recipes
• In a manner that looks like you are rolling up a paper towel, roll the Dough tightly to the other edge and tuck the ends.
• Place the rolled Dough onto a sheet pan that wax papper on it.
• Pre-Heat oven to 375 degrees.
• Cover the Dough with a kitchen towel for another 20 – 30 minutes.
• Paint the top of the bread with the Egg wash mixture

Egg wash

• Thoughly mix together the Egg and the water.
• Place the Sheet tray into the oven for 20 minutes. Once done, remove from the oven and thunp the bottom of the bred with your finger. IF it sounds hollow, the bread is done. If the bread does not sound hollow, place back in the oven for about 5 minutes!
• Allow to slightly cool and cut only with a bread knife!
• Manjia!

Optional Rosemary Garlic Mixture

• Pour the Olive Oil into a small saute' pan on low heat. Add the Rosemary and Garlic.
• Cook until fragrant. If you burn the Garlic, start over.
• Paint this mixture onto the Bread loaves after painting with the Egg wash.

• In a large pot over medium high heat add the Olive Oil and the Butter. Once melted, add the sliced Onions , Pepper and Thyme. Cook until translucent.
• Add the Sugar and the flour and stir well. You want the Sugar to carmelize and you want the flour to stick to the Onions. Think of this as an Onion Rue!
• Add the Beef Broth and stir very well, simmer for 30 minutes.
• Add both Wines to the pot and keep at a low simmer for up to 2 hours. Taste Season, Taste Season!
• Move the rack in your over to the closest position to the broiler based on the size of your serving bowls. Turn your oven on broil.
• Ladle the soup into the soup bowls, carefullt place French bread on top and cover the bread with Gruyere Cheese! Place in the oven under your broiler.
• Allow the Cheese to melt and slightly turn brown.
• Carefully remove from the oven and serve!
• Manjia

Tortilla

• Dry fry the flour tortilla until crisp. Don't let it swell up, Don't burn it, take your time. When done it should be very crisp. Think CRISPY!

Jalapeno Artichoke Mix

• Cut the Jalapeno into a Small Dice.
• Purchase the Artichokes that are in water! Remove the Artichokes from the container as they will need to be steamed or simmered to "Soften" them. Grady's simmered them.
• Once softened and cooled, chop them up to a medium dice.
• Blend the Artichokes and Jalapenos together in a non-reactive bowl (glass)

Creamed Spinach

• Clean and Chop the fresh Baby Spinach.
• In a large saute pan over medium heat add butter and just a splash of vegetable oil. Add the Onions and the minced Red Pepper Flakes. Wait two minutes and then add the Garlic, continue to saute' until the Onions are just getting soft.
• Add the fresh Spinach to the saute' pan, add the Nutmeg, Tellicherry Pepper and toss, toss, toss to combine.
• Once the Spinach has wilted, remove the pan from the heat. Add the Ricotta Cheese. Blend well with the mixture. The Ricotta will help to coll the Spinach!
• Whip one Egg in a ramekin and add to the Spinach mixture, stir to combine.
• Add the Heavy Cream and return the pan to low heat. Stir to combine!
• Taste, season and remove from heat.

Cheese Please!

• Simply blend the two Cheeses together.

Building Grady's Pizza Florentine!

• Pre-heat your oven to 350 degrees
• Place the Crispy Flour Tortilla on a Pizza Stone or large sheet tray.

  You MUST work quicky, you do not want the Tortilla to get soggy! And remember to work in light amounts! Don't add too much of one thing.

  Start by adding a very thin layer of the Cheese mixture onto the Tortilla, this will help to create a barrier between the Tortilla and the Creamed Spinach.

  Now add the Creamed Spinach, now you will need to sprinkle the Jalapeno-Artichoke mixture over the Creamed Spinach.

  Finish by adding the Cheese mixture to the top of the Pizza!!
• Place the Pizza into the oven for 5 minutes! Do not let the Cheese burn, once the Cheese has melted you are ready!
• Manja!!!

• Pre-Heat Oven to 425 Degrees
• Arrange the first 7 prepped ingredients on a large sheet pan lined with aluminum foil.
• Drizzle with Olive Oil, Season with Salt and sprinkle on the Red Pepper Flakes
• Place in oven for 20 minutes or until roasted.
• Once roasted, move the ingredients to a large stock pot. Add the Bay Leaves, bring ingredients To a boil and reduce to a simmer for 15 minutes. Remove Bay Leaves!
• Add the Basil Leaves to the mixture (You can add the Basil Leaves in batches to match the desired flavor) and with either an immersion or counter top blender, blend the ingredients together. Return to the sauce pan. Season as needed. Add Tellicherry Pepper for flavor.

  Enjoy!

• Using a Med sized sauce pan over medium high heat add the MIlk, Heavy Cream, Vinegar, Salt and stir to combine. Bring the mixture to a simmer. Be patient. Don't rush it! Once you see the Curds forming and rolling to the center of the pot set a timmer for two minutes.
• Place a strainer on top of another pot that is equal in size to the one you are cooking in. Line the strainer liberally with Cheese Cloth. Slowly pour the mixture on to the Cheese Cloth. Be careful, HOT.
• Bring the edges of the Cheese Cloth together forming a ball. Give it a light squeeze. Tie the Cheese Cloth off and rest it back in the strainer for 15-20 minutes.
• Please eat the Ricotta while warm!

• Prepare your grill for smoking! See video on Twitch.tv/JustTheCook
• Place the Eggs In the bottom of a very large pot, add enough COLD water to cover Eggs by about two inches.
• Turn the heat on high, as soon as the water boils, remove the pot from the heat and cover the pot with a lid.
• Prepare an ice bath! Big glass bowl, add water and ice.
• After ten minutes, remove the Eggs from the hot water and transfer to the cold bath with a large slotted spoon.
• Once the Eggs are cool enough to touch, crack the shells off under running water.
• With a sharp knife, slice the Eggs in half and remove the Egg Yolks. Place the Egg Yolks on a sheet pan covered with aluminum foil.
• Take the Egg Yolks to the smoker and smoke the eggs for 1 1/2 hours – 2 hours depending on the color. Again, see the video!
• Once the Yolks are cooked, rest them to cool. Smash with a fork and combine with a fork.
• Blend the Yolks with Mayo, Spicy Mustard, Cayenne Pepper then fold in the pulled pork. Place the folded mixture into the cavity of the Boiled Egg. Drizzle with Mexican Table Cream