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Cauliflower Tots April 10, 2017

I posted a picture of my cauliflower tots on Instagram and have gotten a few messages for the recipe. Never fear, Chef Steph is here. 

What you’ll need:

  • 1 medium head of cauliflower
  • 1/2 cup parmesan cheese
  • 1 cup shredded cheddar cheese
  • 2 eggs
  • 1 tablespoon of salt
  • 1 tablespoon of pepper
  • A pinch of cayenne pepper
  • Cooking spray
  • Sheet pan
  • (I’m going to dice 1/2 of a yellow onion and cook it slightly to add to my next batch)

What you’ll do:

  • Wash off the cauliflower and pat dry, cut florets that you can handle with your hand or that will fit in your food processor.
  • Grab your grater or food processor (much easier / saves your knuckles) and shred all of the cauliflower.
  • Take the shredded cauliflower and put all of it in the middle of a clean kitchen towel to squeeze the excess moisture out of it. Squeeze, squeeze, and squeeze one more time. Put the cauliflower in a mixing bowl.
  • Add the eggs, parmesan, cheddar cheese, salt, pepper, and cayenne and mix thoroughly to incorporate all the ingredients together.
  • Take a heaping teaspoon and form a tot, put it on your prepared baking sheet – repeat.
  • Put sheet in oven at 400 for 25 minutes or until golden brown.
  • Take out of the oven, serve immediately.



Broccoli Soup January 15, 2014

That’s right veggy fans, Broccoli Soup!

As much as I would like to take full credit for this recipe I can’t. All the credit goes to Gordon Ramsay (you might have heard of him.) That gorgeous, half crazy, chef that I can’t seem to get enough of. Over Christmas while I was Googleing his Beef Wellington preparation I happened on this broccoli soup recipe and thought; there is NO WAY it’s that simple. As a dare to myself I decided to make the soup to debunk the recipe, like the tail wagging the dog.   Image

I’ll say it, I’m a complete &$#!*%* idiot. Not only is is simple, it’s simply delicious.

If you’re in the mood to impress your friends with a fantastic soup and you don’t want to divulge how long it took to make, or the complete ingredient list, trust me, you’ll look like a genius.

Gordon Ramsay’s Broccoli Soup


1 1/2 bunch of Broccoli – you’ll only need the florets


Salt & Pepper to taste

1 small log of Goat Cheese

That’s it.

Bring the water to a rapid boil in a 5 quart pot (water level should be enough to cover the broccoli.) Do Not add anything to the water – just water and broccoli. Cook the broccoli until a paring knife goes through the broccoli easily (do not overcook the broccoli – it should be slightly firm.) Using a slotted spoon take the broccoli out of the water and put into a blender. Take the broccoli water (you just made your own broccoli stock) and fill the blender 1/2 way with the water. Season with salt and pepper and pulse the blender until the broccoli blends with the water, then give it a full spin for about 45 seconds. Taste the soup, add salt and pepper, blend again, taste again until you have the soup to your liking. Remember you can always add salt and pepper, you can’t subtract, so don’t be too heavy handed. Image

Cut or crumble the goat cheese into the center of the bowl and pour the soup from the blender into the bowl. Pour around the cheese so the soup doesn’t cover it.

I’m not joking, it’s beautiful, easy, and delicious!


Gorgonzola Lasagna July 25, 2011

Filed under: I love to cook! — stepheppichdaily @ 6:15 pm

Many request for this recipe, so I thought I would share.    It’s one of the best things I’ve ever made, seriously.  It’s not hard, and will impress anyone!

What you will need:

3 Chicken Breasts, sliced thinly

1 small box of mushrooms, cleaned and sliced

1/2 lb of bacon, diced

1 medium onion, diced

Lasagna noodles

1 (80z) heavy whipping cream

1 (6 oz) of Gorgonzola cheese (they sell the containers in the deli)

1 pkg (8 oz) finely shredded mozzarella cheese

Preheat your oven to 350.

Pour the heavy whipping cream into a sauce pan, bring to boil, turn down to medium let simmer, stirring occasionally with a whisk.  You will want the cream to reduce by 1/2.

Cook your lasagna noodles, set aside to cool.

Cook the sliced chicken breasts in a large pan until almost done (barely pink in center) set aside in bowl.  In same pan add the diced bacon and onion, cook until the onions are translucent, drain in small strainer, put in same bowl with chicken.  Take the mushrooms and cook them in the same pan until the mushroom release their liquid, strain.  Put the chicken, onions, bacon, and mushrooms back into the pan.

Once the cream has reduced by 1/2 slowly add your gorgonzola cheese incorporating with a wisk.  The sauce should be creamy and smooth (will cover the back of a spoon.)  Add a dash of parmesan cheese.  Pour the sauce into the pan with the chicken, onions, bacon, and mushroom mixture (leave a little in the sauce pan to put on the bottom of your lasagna pan)

In a 9×13 pan or your favorite lasagna pan add a think layer of the reserved cream sauce to the bottom of the pan – covering pan.  Put down your first layer of lasagna noodles, top with cream mixture, top with a layer of mozzarella cheese.  Repeat process until you have 3-4 layers of lasagna.

Put in oven for 25-30 minutes until the cheese is bubbling on top or slightly golden brown.

Take out of the oven, let rest for 10 minutes, slice and serve!


Spaghetti with Gorgonzola Cream Sauce May 7, 2011

Filed under: I love to cook! — stepheppichdaily @ 2:07 am

I made this for dinner tonight, it was fantastic!

What you will need:

Whole Wheat Spaghetti (or your preference) – cook what you think you will eat

4 cups of heavy cream

4 oz of Gorgonzola Cheese – I used a block that I could crumble

2 Medium Chicken Breasts

1/2 cup of Bacon

1 carton (?) (the small blue thingy) of Mushrooms

1 medium onion

1 tbsp of minced garlic

1/2 cup of shredded Parmesan cheese

Salt, Pepper to taste

Parsley to garnish

Gorgonzola Cream Sauce-

Take the cream and place in a sauce pan.  Bring to a boil.  Let the cream reduce, boiling for 30-35 minutes.

Cook spaghetti, drain, set aside.

Wash & slice your mushrooms.  Cook in a pan with butter until they release their liquid, drain them in a small strainer.  Set aside in a bowl.  Rough chop your onion and bacon.  Place in the same pan that you used for the mushrooms.  Cook until the onions & bacon are just cooked through.  Take out of pan, put bacon & onions in the bowl with the mushrooms.  Slice the chicken breasts thin and cook with garlic in the same pan as the mushrooms, onions, and bacon.  When the chicken is no longer pink in the center, place in the bowl with the mushrooms, etc.

Once the cream has reduced down (it will cover the back of a spoon) remove from heat.  Take your Gorgonzola and Parmesan cheese and place in the cream.  With a whisk, incorporate the cheese.  It will take a few minutes, but the cheese will melt, and the sauce will become thick and creamy.

Once the cheese is incorporated, place the mushroom, bacon, onion and chicken breast into the sauce.  Mix to make sure all of the components are covered with the sauce.  Put the spaghetti in a bowl, pour the cheese sauce over the spaghetti and serve.