Dry Ingredients First

• In a large glass bowl, combine the Flour, Sugar, Salt and the Baking Powder. Whisk to combine.

Wet Ingredients

• Whisk the Egg in a ramekin.
• Add the whisked Egg into the Milk and blend well.
• Slowly pour two Tbsp of the warmed Butter into the Milk mixture, stir.

Blending

• Slowly pour the Milk mixture into the bowl with the Flour mixture, whisk to combine.

Cooking

• Add the remaining 2 Tbsp of Butter into a medium skillet over medium heat.
• Pour about 1/4 cup of the Pancake mixture into the skillet. The heat of the skillet will begin to "set" the pancake batter. Using a spatula, you can check under the edge of the Pancake to look for browning, however, I find that when the small bubbles that are on top of the Pancake begin poping, the Pancake is ready to flip. The second side will not need to cook as long as the first side did. Check it for color.
• Plate the Pancake, by this time any of the remaining butter will have a nice brown color and will taste a little nutty! Pour this over your Pancake and enjoy!
• Manjia!

• In a large (12 inch minimum) Cast Iron skillet, heat oil over medium heat. Add Onions and Red Bell Pepper. Jalapeno and the Red Pepper flakes. Saute for about 6-7 minutes
• Add Garlic and saute for about one more minute.
• Add the Tomato Paste and about half of the Vegetable stock. Stir to combine. Allow to cook for 5 minutes. If the mixture is too thick add more of the Vegetable stock.
• Add Crushed Tomatoes, the other half of the Vegetable stock, Harissa, Oregano, Cumin, Smoked Paprika, Nutmeg, Sugar and bring to a simmer. Allow the mixture to simmer for 20 minutes. Stir occasionally. Taste, and season with Salt if needed. Taste the miture as you go, the acid of Tomatoes can taste bitter. If the mixture tastes bitter, add more Sugar.
• Once the Mixture has simmered for 20 minutes add the Baby Spinach and fold into the Shakshuka mixture. Taste, and season with Salt if needed. Taste the mixture, if the acid of the Tomatoes is still tasting bitter, add more Sugar, stir.
• Crack the Eggs into individual ramekins, this will allow you to control the Egg better and ensures that no Egg shells will make it to the dinner table!
• Using a tablespoon, create a well in the mixture large enough to hold one Egg. Carefully pour the Egg into the hole and smile! Purty huh! Continue with the rest of the Eggs.
• Patience! So the goal here is to have a perfectly cooked Egg which means, the albumin (The white stuff) will be cooked through while the Eggs Yolks when cut is soft and runny. This can take up to 8 more minutes. Personally I place a lid over the mixture and set a timmer for 5 minutes.
• Remove the lid. Does the Egg whites look milky? if so place the lid back on for another 2 minutes.
• Once the Eggs are cooked to your liking (perfection I hope!) find a LARGE spoon. I like to transfer some of the sauce to my bowl first and then I go in for the monster scoop to get as much sauce AND the Egg to place in the center of my bowl.
• Garnishing: Obviouly the list of garnnishments could go on forever, Cilantro, Parsley, Green Onions, Avocado, Feta Cheese and Goat Cheese! Just make it yours!
• Manjia!

• Pre-heat oven to 425 degrees
• Whisk Egg Yolks in a small bowl.
• Allow Heavy Cream to acheive room temperature!
• Boil or pressure Cook the Potatoes until Soft. Do not remove the skin first. Removing the skin allows water to permeate the Potato which takes away from the flavor of your Potatoes.
• Drain the water from the Potatoes, let them sit until cool enough to remove the skins.
• Move the Potatoes to a large glass bowl. Add Salt, Tellicherry Pepper, Nutmeg, and the Butter. Begin to mash.
• Once all of the Potato ingredients have been incorporated, and cooled pour the Egg Yolks into the Potatoe mixture…
• Prepare your piping bag and tip. Add the Potatoes to the piping bag.
• You can pipe out any design you wish however I like to pipe the Potato amount that equals one serving each. Pipe directly onto a Silpat which is setting on a sheet tray.
• At this point you can paint the top of the Potatoes with Butter or an Egg wash to help with browning.
• Bake in the oven for 15-20 minutes.
• Manjia!

• Pre-heat oven to 450 Degrees.
• Add the Flour to a large non-reactive bowl.
• Add just a pinch of Salt to the flour and whisk.
• Slowly mix in the Heavy Cream. If the mixture is too dry add 1 tbsp at a time to get it to a dough-y consistancy!
• Prepare a sheet pan with wax paper or a Silpat.
• Use a tablespoon to scoop out biscuits that are just larger than a golf ball. (Just to remind you that you should be golfing!)
• Scoop the dough onto the sheet pan, Leave a good 2 inches between the dough balls.
• Using a pastry brush (or semi clean paint brush) to paint the top of the dough balls with water. This will aid in color and to help the flour rise!
• Place in the oven for 10 minutes. Once done, crack one open to ensure that they are done. If not, put them back in the oven for another two minutes!
• Manjia!

• 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!!!