soubise (pronounced soo-beez) is a very classic french dish that’s sort of like an onion-heavy take on risotto.. in this version, i’ve added a bit of tomato to bring in a little acidity to help balance the natural sweetness of the onions. if tomatoes are in season, grab a nice ripe one and chop it up. if not, some canned san marzanos will do the trick (just be sure to drain off most of the liquid so the onion juice can do its job). and keep the leftovers to do what we often did at scylla—puree it to make a nice thick onion sauce to serve under fish or poultry.
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we all love roasted brussels sprouts at the holiday table but a nice shaved brussels salad can be a refreshing change and offset the other rich dishes!
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apple bread pudding is a fun and simple dessert that is great if you are just having a small group over for the holidays, or for any occasion. it's not as rich and dense as a traditional bread pudding, and with the flavors of apple pie. enjoy!

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one of my favorite childhood food memories is of watching the yorkshire pudding rise in the oven through the glass window. i thought it was magic turns out is is just a very simple recipe that tastes great next to any roast with gravy or a holiday turkey. this version involves bacon because, well, bacon is just tasty.


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roasted cauliflower...this recipe has been around since the week before we opened the goat...when somehow pickled peppers, pine nuts and parmesan and a hint of fresh mint seemed to fit well with sauteed cauliflower...and now it is a goat favorite. great side dish for the holidays!
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